TH16186U - The recipe and production method for bird's nest-shaped dessert containing herbal ingredients such as ginger, lemongrass, shallots, and kaffir lime leaves. - Google Patents

Abstract

Page 1 of 1. Summary of the Invention: This recipe for bird's nest-shaped Thai dessert contains herbal ingredients such as ginger, lemongrass, shallots, and kaffir lime leaves. The production process involves frying the ginger, lemongrass, shallots, and chopped kaffir lime leaves. The steps include cleaning the herbs, slicing them lengthwise, frying them until crispy, mixing them with a concentrated syrup, and shaping them into bird's nest-shaped desserts. This aims to enhance the nutritional value of this new Thai dessert, offering a delicious taste and health benefits. The use of Thai herbs in bird's nest dessert production benefits consumers due to the variety of herbs, each with its own properties and nutritional value. Furthermore, it promotes the processing of health-focused products, increases product diversity, and provides a way to utilize locally available raw materials for beneficial purposes. It also creates stable employment for those interested in production and distributes income to the local community.

Claims (4)

Page 1 of 2. Claims 1. The recipe for bird's nest dessert containing herbal ingredients from ginger, lemongrass, shallots, and kaffir lime leaves consists of: - Fried ginger 8-9% by weight - Fried lemongrass 14-15% by weight - Fried shallots 6-7% by weight - Chopped kaffir lime leaves 5-6% by weight - Palm sugar 27-28% by weight - Granulated sugar 15-16% by weight - Condensed milk 7-8% by weight - Butter 6-7% by weight - Water 5-6% by weight - Salt 0.5-1% by weight 2. The production process of bird's nest dessert containing herbal ingredients from ginger, lemongrass, shallots, and kaffir lime leaves as per Claims 1, which includes the following steps: a. Preparation of fried herbs consisting of: 1. Peel and wash the ginger. Slice it thinly crosswise or lengthwise, and then julienne it into small strips. Soak the ginger in lime water for 15-30 minutes. Spread the julienned ginger in a container and air-dry until slightly dry. Heat oil in a pan over medium heat until it reaches 85-95 degrees Celsius. Add the julienned ginger and fry, stirring constantly, until cooked through. When the ginger turns yellowish, remove it with a strainer and let it drain the excess oil. 2. Wash the lemongrass stalks thoroughly and slice them into 3-4 cm rings from the base. Cut the remaining stalks into thin strips 1.5-2.5 cm long. Spread the sliced and strips in a container and air-dry until slightly dry. Heat oil in a pan over medium heat until it reaches 85-95 degrees Celsius. Add the sliced lemongrass and fry until it turns golden brown. Use a strainer to remove and drain the excess oil. 3. Peel and wash the shallots. Cut them lengthwise into two halves and then thinly slice them crosswise. Spread the sliced shallots in a container and air-dry until slightly dry. Then, heat a pan with oil over medium heat until it reaches 85-95 degrees Celsius. Add the sliced shallots and stir constantly to ensure they cook evenly and don't clump together. Once the shallots turn golden brown, remove them with a strainer and let them drain the excess oil. 4. Kaffir lime leaves: Wash and drain, remove the central vein, and slice crosswise into thin strips. B. Preparation of the herbal mixture: Combine the fried herbs prepared in step A, consisting of 8-9% fried ginger by weight, 14-15% fried lemongrass by weight, 6-7% fried shallots by weight, and 5-6% sliced kaffir lime leaves by weight. (Page 2 of 2) C. Preparation of the concentrated syrup: Pour palm sugar, granulated sugar, condensed milk, butter, water, and salt into a pot over medium heat and simmer until the mixture is homogeneous. D. Shaping the bird's nest dessert: Combine the sliced ginger, lemongrass, shallots, and kaffir lime leaves prepared in step B. Heat a pan over high heat, add oil, and wait until the oil is hot. Add the fried lemongrass and fried ginger and mix well. Fry until golden brown over medium heat, gradually adding the concentrated syrup and stirring until it thickens. Add the fried shallots and sliced kaffir lime leaves and mix well. Scoop into a container and spread evenly. Air dry the herbs until they reach room temperature, then fry them again over medium heat. Mix well, remove from the pan, and pour the mixture into molds. Let the herbal bird's nest dessert cool completely before removing it from the molds and storing it in an airtight container.