TH16186C3 - Recipe and production process of bird's nest dessert containing herbs from ginger, lemongrass, shallot and kaffir lime leaves. - Google Patents

Abstract

1 page of the number 1 page summary of the invention Bird's nest dessert recipe that contains herbs from lemongrass, shallot and kaffir lime leaves, and production process, which includes fried ginger, fried lemongrass, fried shallot and kaffir lime leaves. With production processes that It consists of the following steps Herbal cleaning Longitudinal chopping Then the herbs are fried until crispy and mixed with strong syrup. And formed into bird's nest candy cubes To add nutritional value to snacks The new form of Thailand is delicious and good for health. Thai herbal plants are used as an ingredient in Producing bird's nest snacks are beneficial to consumers as they contain a wide variety of herbs, each containing Properties and nutritional value that are beneficial to the body. It also promotes the processing of products that It is the health of consumers mainly to increase product variety and guide the introduction of raw materials available. Local processing to benefit As well as creating a stable career for those interested in the production and Income distribution to the local

Claims (4)

Disclaimer (all) which will not appear on the advertisement page: Page 1 of 2 pages Disclaimer 1. Bird's nest dessert recipe containing herbs from ginger, lemongrass, shallot and kaffir lime leaves contains - 8% ginger -9 by weight - 14-15% fried lemongrass by weight - 6-7% fried shallot by weight - 5-6% chopped kaffir lime leaves by weight - 27-28% palm sugar by weight - 15-16% sugar by weight - 7-8% sweetened condensed milk by weight - 6-7% butter by weight - 5-6% water by weight - 0.5-1% salt by Weight 2. Production process for bird's nest snacks containing herbs from ginger, lemongrass, shallot and kaffir lime leaves, according to claim 1, where the steps are as follows: A. Preparation of fried herbs consists of 1.Peel the ginger skin by washing, cutting the ginger crosswise or longitudinally. And cut into small strips, soak the lime leaves for 15-30 minutes, then spread the sliced ginger into a container and let the air dry, then set the pan with oil, wait until it boils. Adjust the medium heat so the oil has a temperature of 85-95 degrees Celsius, then bring the ginger into it. Continue stirring. Do not stop your hands to cook the ginger thoroughly. When the ginger turns yellow, use the log to scoop it up and let it drain to drain the oil. 2. Wash and clean the lemongrass and slice the lemongrass into 3-4 cm glasses from the root, then cut. The remaining lemongrass plants 1.5-2.5 cm long, cut lengthwise into small strips, spread the lemongrass and longitudinal sliced lemongrass into a container and allow air to dry until damp. Then heat the pan with oil and wait until it boils. Mid level light adjustment Let the oil temperature 85-95 degrees Celsius. Add lemongrass and fry until the lemongrass turns yellow. Use a colander to scoop up and let it drain. 3. Peel the shallots. Wash thoroughly with water, cut lengthwise, divide into 2 parts, sliced across thin slices, spread shallots into a container and allow air to dry until damp. Then set the pan Add the oil, wait until it boils, adjust the medium heat to the oil temperature of 85-95 degrees Celsius, add shallot sliced down. Persistent people So that shallots are cooked thoroughly, not clumping together, shallots turn golden yellow Use a sieve to scoop up the oil and let it drain. 4. Kaffir lime leaves, washed and cleaned, and let it drain. Tear off the core Cut across the sides into small strips. B. Preparation of mixed herbs. The fried herbs prepared in item A. mixed together consisted of fried ginger 8-9% by weight of fried lemongrass 14-15% by weight of fried shallot 6-7% by weight and sliced kaffir lime leaves. 5-6 each by weight 2 pages of 2 pages c. Preparation of concentrated syrup The puff sugar, granulated sugar, sweetened condensed milk, butter, water and salt are poured into a container set on medium heat. And simmer the ingredients until homogeneous. D. Forming the bird's nest by adding ginger, lemongrass, shallots and sliced kaffir lime leaves. Prepared in item B. Bring the pan on fire. At high heat, add oil, wait until the oil is hot, add lemongrass, fried ginger, and mix well. Intermediate level gradually Add concentrated welding water Stir until the mixture sticks together, add fried shallots. And sliced kaffir lime leaves Mix well, scoop up into a container to spread. Bring to the air until the herbs reach room temperature, then Bring it to fry again over medium heat. Mix them together again. Scoop up into a container and scoop the bird's nest into the mold, let it cool, then remove from the mold and store the herb bird's nest in a sealed container.