TH17709U - Recipes and manufacturing processes for instant noodle soup powder. - Google Patents

Abstract

(OCR) 29/07/2563 The formula and manufacturing process for instant noodle soup powder, as described in this invention, includes rock sugar, salt, white pepper, black pepper, garlic, coriander root, coriander seeds, pandan leaves, young galangal, and monosodium glutamate. The noodle soup powder production process is as follows: Rock sugar (43% by weight) is ground finely. Coriander seeds (8% by weight) are roasted over low heat for 5 minutes until cooked through. Afterwards, they are left to cool and then ground finely. Garlic (8% by weight), coriander root (8% by weight), pandan leaves (1% by weight), and young galangal (1% by weight) are sun-dried and then baked at 80 degrees Celsius for 20 minutes. Afterwards, they are left to cool and then ground finely. Combine all the finely ground ingredients with salt (18% by weight), white pepper (8% by weight), black pepper (2% by weight), and monosodium glutamate (3% by weight). Place the mixture in a blender and blend until homogeneous. Then, pack the mixture into sealed bags. ------01/03/2019------(OCR) Page 1 of 1. Summary of Invention: The formula and production method for instant noodle soup powder, as described in this invention, consists of rock sugar, salt, white pepper, black pepper, garlic, coriander root, coriander seeds, pandan leaves, young galangal, and monosodium glutamate. The noodle soup powder production process is as follows: Grind the rock sugar (43% by weight) finely. Roast the coriander seeds (8% by weight) over low heat until cooked through (5 minutes). Then, let it cool. Then grind them finely. Take garlic (8% by weight), coriander root (8% by weight), pandan leaves (1% by weight), and young galangal (1% by weight), dry them in the sun, then bake them at 80 degrees Celsius for 20 minutes. After that, let them cool, and then grind them finely. Mix all the finely ground ingredients with salt (18% by weight), white pepper (8% by weight), black pepper (2% by weight), and MSG (3% by weight). Put them in a mixer and blend until homogeneous. Then pack the mixture into containers and seal the bags tightly. ------------ Page 1 of 1. Summary of the Invention: Thai Herbal Noodle Soup Powder. It consists of 43% granulated sugar by weight, 18% salt by weight, 8% white pepper by weight, 2% black pepper by weight, 8% garlic by weight, 8% coriander root by weight, 8% coriander seeds by weight, 1% pandan leaves by weight, 1% young galangal by weight, and 3% monosodium glutamate by weight. The noodle soup powder is produced using the aforementioned manufacturing process.

Claims (2)

------23/12/2563------(OCR) 1. The formula for instant noodle soup powder consists of: rock sugar 43% by weight, salt 18% by weight, white pepper 8% by weight, black pepper 2% by weight, garlic 8% by weight, coriander root 8% by weight, coriander seeds 8% by weight, pandan leaves 1% by weight, young galangal 1% by weight, and monosodium glutamate 3% by weight. 2. The manufacturing process for the instant noodle soup powder, according to the formula in patent 1, involves the following steps: a. Grind the rock sugar finely. b. Roast the coriander seeds over low heat for 5 minutes until cooked through. Then let them cool and grind them finely. c. Sun-dry the garlic, pandan leaves, young galangal, and coriander root. Then bake them at 80 degrees Celsius for 20 minutes. Then let them cool. The water chestnuts are then ground finely. D. The finely ground ingredients from steps A, B, and C are mixed with salt, white pepper, black pepper, and MSG in a blender and blended until homogeneous. E. The mixture is packaged and the bags are sealed tightly. ------------ ------29/07/2020------(OCR) 1. The instant noodle soup powder formula consists of: rock sugar 43% by weight, salt 18% by weight, white pepper 8% by weight, black pepper 2% by weight, garlic 8% by weight, coriander root 8% by weight, coriander seeds 8% by weight, pandan leaves 1% by weight, young galangal 1% by weight, and MSG 3% by weight. 2. The manufacturing process of the instant noodle soup powder, which follows the formula in patent 1, involves the following steps: A. The rock sugar is ground finely. B. The coriander seeds are roasted over low heat. A. Cook the whole grains for 5 minutes. Then let them cool and grind them finely. B. Dry the garlic, pandan leaves, young galangal, and coriander roots in the sun. Then bake them at 80 degrees Celsius for 20 minutes. Then let them cool and grind them finely. C. Mix the finely ground ingredients from steps A, B, and C with salt, white pepper, black pepper, and MSG in a food processor and blend until homogeneous. D. Pack the mixture into sealed bags. ------------ ------01/03/2562------(OCR) Page 1 of 2 pages. Claim 1. The instant noodle soup powder formula consists of: rock sugar 43% by weight, salt 18% by weight, white pepper 8% by weight, black pepper 2% by weight, garlic 8% by weight, coriander root 8% by weight, coriander seeds 8% by weight, pandan leaves 1% by weight, young galangal 1% by weight, and monosodium glutamate 3% by weight. 2. The process of producing the instant noodle soup powder, according to patent 1, involves the following steps: a. Grind the rock sugar finely. b. Roast the coriander seeds over low heat for 5 minutes until cooked through. Then let them cool and grind them finely. c. Sun-dry the garlic, pandan leaves, young galangal, and coriander root. Then bake them at 80 degrees Celsius for 20 minutes. Then let them cool. Then grind it finely. Page 2 of 2. D. Mix the finely ground ingredients from steps A, B, and C with white pepper, black pepper, and seasoning powder in a food processor until well combined. E. Pack the mixture into cylindrical containers and seal the bags tightly. ------------ Page 1 of 2. Claims 1. Thai herbal noodle soup powder, containing: rock sugar 43% by weight, salt 18% by weight, white pepper 8% by weight, black pepper 2% by weight, garlic 8% by weight, coriander root 8% by weight, coriander seeds 8% by weight, pandan leaves 1% by weight, young galangal 1% by weight, and monosodium glutamate (MSG) 3% by weight. 2. The process of producing Thai herbal noodle soup powder, as invented, involves the following steps: A. Grind rock sugar finely. B. Roast coriander seeds over low heat until cooked through (approximately 5 minutes). Let cool, then grind finely. C. Sun-dry garlic, pandan leaves, young galangal, and coriander roots. Then bake at 80 degrees Celsius for approximately 20 minutes. Let cool, then grind finely. (Page 2 of 2) D. Mix the finely ground ingredients from steps A, B, and C with salt and MSG. Blend in a food processor until homogeneous. E. Pack the mixture into sealed bags.