TH16331U - Instant jackfruit soup mix and manufacturing process. - Google Patents

Abstract

------26/04/2562------(OCR) Document Creation Date: April 26, 2019 Page 1 of 1 Abstract of Invention: This invention involves processing unripe jackfruit. The unripe jackfruit is boiled until cooked and then processed into a semi-ready-to-eat jackfruit soup product. This soup consists of cooked jackfruit, mackerel, fermented fish sauce, shallots, chili peppers, fish sauce, white sesame seeds, coriander, parsley, and spring onions. The production process is as follows: Cook the young jackfruit, roasted chili peppers, and shallots until cooked, then pound them together until smooth. Season with fish sauce and fermented fish sauce. Garnish with chopped parsley, coriander, and spring onions, and coarsely ground roasted sesame seeds. Mix well. Dry the soup in a convection oven until dry. Pack the dried jackfruit soup into heat-resistant plastic cups with lids or aluminum foil and seal them. Store at room temperature. Serving suggestion... Tear open the sachet, pour the soup base into a bowl, add hot water, cover and let it steep for 5-7 minutes. Serve with sticky rice or hot steamed rice and fresh vegetables. ------------ The herbal plants used in the production of this pet health product formula are four types: custard apple leaves, Houttuynia cordata leaves, Andrographis paniculata leaves, and kaffir lime leaves. These are used in appropriate proportions for making the herbal sheets and the pet care product manufacturing process. The production process involves placing the chopped leaves in a pot and boiling until it reaches a rolling boil. Then, rinse with clean water and let it cool until the fibers soften. Next, add each type of fiber to the bowl of herbal water and stir with your hands until the fibers float to the surface. Place a sieve in the bowl and skim off the floating fibers. Then, let the water drain and air dry. Once dry, peel off the herbal sheet. This will yield the desired herbal sheet. Using a combination of local plants results in better color, aroma, and texture, especially in inhibiting skin wounds and eliminating ticks and fleas. The ingredients used in the herbal sheet are... The plants are locally sourced and have properties that help keep livestock healthy, and the production process does not use any harmful chemicals.

Claims (3)

------April 26, 2019------(OCR) Document Creation Date: April 26, 2019 Page 1 of 1 page Claims 1. Semi-ready-to-eat jackfruit soup contains the following ingredients: Cooked young jackfruit 60% by weight, Mackerel 25% by weight, Fermented fish sauce 3% by weight, Shallots 2% by weight, Chili peppers 2% by weight, Fish sauce 2% by weight, White sesame seeds 2% by weight, Coriander 2% by weight, Cilantro 1% by weight, Green onions 1% by weight. 2. The manufacturing process of semi-ready-to-eat jackfruit soup, as per claim 1, consists of the following steps: a. Boil whole young jackfruit until cooked, peel the jackfruit, remove the core, and use only the jackfruit flesh. b. Bake the mackerel in an oven until cooked, and remove the bones and skin. c. Peel and wash the shallots and chili peppers. D. Roast the jackfruit with shallots until cooked. E. Wash and chop the coriander, cilantro, and spring onions together and set aside. F. Roast the white sesame seeds in a pan until cooked and then coarsely grind them. G. Grind the roasted chili peppers and roasted shallots until fine. Add the cooked jackfruit and grind together. Season with fermented fish sauce and fish sauce. H. Add the coriander, cilantro, spring onions, and sesame seeds and mix well. I. Spread the jackfruit soup onto a tray and bake in a convection oven at 70 degrees Celsius for 5 hours. J. Remove from the oven and measure the moisture content to ensure it is less than 13%. K. Once the jackfruit soup is dried, pack it in heat-resistant plastic cups with lids or aluminum foil bags and seal them. Store at room temperature. 1. The herbal product formula for pet health consists of controlled fiber and herbal fiber in a ratio of 500:500 grams, with 10 kilograms of fresh ginger juice used as a binder. 2. A herbal product formulation for pet health, as per patent 1, in which the controlled fiber is selected from pineapple fiber mixed with lemongrass fiber in a ratio of 500:250 grams. 3. A herbal product formulation for pet health under patent 1 or 2, in which the selected herbal fibers are derived from custard apple fiber, Andrographis paniculata fiber, Houttuynia cordata fiber, or Kaffir lime fiber, in a quantity of 250 grams.