TH16825Y - Recipe for ready-to-use powdered stew seasoning and the manufacturing process of the product. - Google Patents

Abstract

------18/09/2561------(OCR) Page 1 of 1. Summary of the Invention: The formula for a ready-to-use powdered stew seasoning and the manufacturing process for this product consists of raw materials: ginger, galangal, garlic, dried star anise, dried cinnamon, dried orange peel, dried salted plums, dried cardamom, white pepper, roasted coriander seeds, roasted cumin, dried nutmeg, and dried cloves. The raw materials are prepared by sorting and washing them thoroughly. They are then ground together finely and dried to obtain a ready-to-use powdered stew seasoning product with a balanced and consistent flavor, easy to use, and suitable for commercial production and sale. ------------ ------07/02/2561------(OCR) Page 1 of 1. Summary of the Invention: The formula for a ready-to-use powdered stew seasoning and the manufacturing process for this product. The ingredients consist of ginger, galangal, garlic, dried star anise, dried cinnamon, dried orange peel, dried salted plums, dried cardamom, white pepper, roasted coriander seeds, roasted cumin, dried nutmeg, and dried cloves. The ingredients are prepared by sorting and washing them thoroughly. They are then ground together finely and dried to produce a ready-to-use powdered stew seasoning product with a balanced and consistent flavor, easy to use, and suitable for commercial production. ------------ Edited 12/04/2017 (31/03/2017) The formula for the ready-to-use powdered stew seasoning and its production process includes the following ingredients: ginger, galangal, garlic, dried star anise, dried cinnamon, dried orange peel, dried salted plums, dried cardamom, white pepper, roasted coriander seeds, roasted cumin, dried nutmeg, and dried cloves. The ingredients are prepared by sorting and washing them thoroughly. They are then processed to obtain a ready-to-use powdered stew seasoning product with a balanced and consistent flavor. Easy to prepare and suitable for commercial production. ---------------------------------------------------- The formula for a ready-to-use powdered stew seasoning and the manufacturing process include the following steps: preparing the raw materials according to the developed formula, then undergoing a production process to obtain the ready-to-use powdered stew seasoning.

Claims (2)

------18/09/2561------(OCR) Page 1 of 1 page. Claims 1. Stew seasoning recipe. Ready-to-use powder mix contains: - Ginger 25.00-26.50% by weight - Galangal 20.00-22.00% by weight - Garlic 20.00-22.00% by weight - Dried star anise 8.50-8.85% by weight - Dried cinnamon 7.00-7.10% by weight - Dried orange peel 4.30-4.45% by weight - Dried salted plum 2.50-2.65% by weight - Dried cardamom 2.50-2.65% by weight - White pepper 1.50-1.80% by weight - Roasted coriander seeds 0.75-0.90% by weight - Roasted cumin 0.25-0.45% by weight - Dried nutmeg 0.25-0.45% by weight - Dried cloves 0.25 - 0.45% by weight. 2. Manufacturing process for the ready-to-use powdered stew seasoning formula according to claim 1, which consists of: a. Ginger and galangal are sorted, damaged parts are removed, washed, sliced thinly, and weighed according to the formula in item 1. b. Garlic is peeled, washed, and weighed according to the formula. c. Coriander seeds and cumin are roasted until fragrant and weighed according to the formula. d. Dried star anise, dried cinnamon, dried orange peel, dried salted plums, dried cardamom, white pepper, dried nutmeg, and dried cloves are weighed according to the formula and washed thoroughly. e. Ingredients from items a to d are reduced in size by blending them together until finely ground. f. The stew seasoning mixture from item e is baked in an oven at a temperature not exceeding 60 degrees Celsius for 12 hours or until dry. This will result in a ready-to-use powdered stew seasoning product. ------------ ------07/02/2018------(OCR) Page 1 of 1 page. Claims 1. Stew seasoning formula. Ready-to-use powder mix contains: - Ginger 25.00-26.50% by weight - Galangal 20.00-22.00% by weight - Garlic 20.00-22.00% by weight - Dried star anise 8.50-8.85% by weight - Dried turmeric 7.00-7.10% by weight - Dried orange peel 4.30-4.45% by weight - Dried salted plum 2.50-2.65% by weight - Dried cardamom 2.50-2.65% by weight - White pepper 1.50-1.80% by weight - Roasted coriander seeds 0.75-0.90% by weight - Roasted cumin 0.25-0.45% by weight - Dried nutmeg 0.25-0.45% by weight 1. % by weight - Dried cloves 0.25 - 0.45 % by weight. 2. Manufacturing process for the ready-to-use powdered stew seasoning formula according to claim 1, which consists of: a. Ginger and galangal are sorted, damaged parts removed, washed, sliced thinly, and weighed according to the formula in item 1. b. Garlic is peeled, washed, and weighed according to the formula. c. Coriander seeds and cumin are roasted until fragrant and weighed according to the formula. d. Dried star anise, dried turmeric, dried orange peel, dried salted plums, dried cardamom, white pepper, dried nutmeg, and dried cloves are weighed according to the formula and washed thoroughly. e. Ingredients from items a to d are reduced in size by blending them together until finely ground. f. The stew seasoning mixture from item e is baked in an oven at a temperature not exceeding 60 degrees Celsius for 12 hours or until dry. The resulting product will be a ready-to-use powdered stew seasoning mix. ------------ Revised 12/04/2017 (31/03/2017) 1. Songkhla Stew Seasoning Mix (Ready-to-use powdered mix) contains: Ginger 25.00 - 26.50% by weight, Galangal 20.00 - 22.00% by weight, Garlic 20.00 - 22.00% by weight, Dried Star Anise 8.50 - 8.85% by weight, Dried Cinnamon 7.00 - 7.10% by weight, Dried Orange Peel 4.30 - 4.45% by weight, Dried Salted Plum 2.50 - 2.65% by weight, Dried Cardamom 2.50 - 2.65% by weight, White Pepper 1.50 - 1.80% by weight, Roasted Coriander Seeds 0.75 - 1.80% by weight. 0.90% by weight, roasted cumin 0.25 - 0.45% by weight, dried nutmeg 0.25 - 0.45% by weight, dried cloves 0.25 - 0.45% by weight. 2. Manufacturing process for the ready-to-use powdered stew seasoning formula according to claim 1, which consists of: a. Ginger and galangal are sorted, damaged parts are removed, washed, sliced thinly, and weighed according to the formula in item 1. b. Garlic is peeled, washed, and weighed according to the formula. c. Coriander seeds and cumin are roasted until fragrant and weighed according to the formula. d. Dried star anise, dried cinnamon, dried orange peel, dried salted plums, dried cardamom, white pepper, dried nutmeg, and dried cloves are weighed according to the formula. e. Wash thoroughly. d. Reduce the size of ingredients from a to d by blending them together until finely ground. f. Bake the stew seasoning mixture from step e in an oven at a temperature not exceeding 60 degrees Celsius for 12 hours or until dry. This will result in a ready-to-use powdered stew seasoning product. 1. The ready-to-use powdered stew seasoning formula contains: ginger 25.00 - 26.50% by weight, galangal 20.00 - 22.00% by weight, garlic 20.00 - 22.00% by weight, dried star anise 8.50 - 8.85% by weight, dried cinnamon 7.00 - 7.10% by weight, dried orange peel 4.30 - 4.45% by weight, dried salted plums 2.50 - 2.65% by weight, dried cardamom 2.50 - 2.65% by weight, white pepper 1.50 - 1.80% by weight, roasted coriander seeds 0.75 - 0.90% by weight, roasted cumin 0.25 - 0.45% by weight, and dried nutmeg 0.25 - 0.45% by weight. Dried cloves 0.25 - 0.45% by weight. 2. Manufacturing process for the ready-to-use powdered stew seasoning formula according to claim 1, which consists of: a. Ginger and galangal are sorted, damaged parts are removed, washed, and sliced thinly, then weighed according to the formula in point 1. b. Garlic is peeled, washed, and weighed according to the formula in point 1. c. Coriander seeds and cumin are roasted until fragrant, and weighed according to the formula in point 1. d. Dried star anise, dried cinnamon, dried orange peel, dried salted plums, dried cardamom, white pepper, dried nutmeg, and dried cloves are weighed according to the formula in point 1 and washed thoroughly. e. Ingredients from points a to d are reduced in size by blending them together until finely ground. f. The stew seasoning mixture from point e is baked in an oven at a temperature not exceeding 60 degrees Celsius for 12 hours or until dry.