TH18314C3 - The process of producing crispy clams - Google Patents
The process of producing crispy clamsInfo
- Publication number
- TH18314C3 TH18314C3 TH9901003205A TH9901003205A TH18314C3 TH 18314 C3 TH18314 C3 TH 18314C3 TH 9901003205 A TH9901003205 A TH 9901003205A TH 9901003205 A TH9901003205 A TH 9901003205A TH 18314 C3 TH18314 C3 TH 18314C3
- Authority
- TH
- Thailand
- Prior art keywords
- crispy
- clams
- weight
- percent
- product
- Prior art date
Links
- 235000020639 clam Nutrition 0.000 title claims abstract 7
- 241000237519 Bivalvia Species 0.000 title claims abstract 3
- 238000000034 method Methods 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 claims abstract 3
- 235000013372 meat Nutrition 0.000 claims abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 239000004223 monosodium glutamate Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 claims 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract 2
- 229910052782 aluminium Inorganic materials 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 239000011888 foil Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 238000012356 Product development Methods 0.000 abstract 1
- 238000011161 development Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
Abstract
DC60 (26/04/45) การพัฒนาผลิตภัณฑ์ที่ทำจากเนื้อหอยลาย โดยนำมาผ่านกระบวนการผลิตและปรุงรส จนได้ผลิตภัณฑ์ หอยลายอบกรอบที่มีลักษณะแห้งและกรอบ มีรสชาติหวาน ,เค็ม และเผ็ดเล็กน้อย พร้อมบริโภคได้ทันที ซึ่งมีค่า maximum water activity (aw) <0.6 บรรจุในกระป๋องหรือซองอลูมิเนียมฟอยล์ การพัฒนาผลิตภัณฑ์ที่ทำจากเนื้อหอยลาย โดยนำมาผ่านกระบวนการผลิตและปรุงรส จนได้ผลิตภัณฑ์หอยลายอบกรอบที่มีลักษณะแห้งและกรอบ มีรสชาดหวาน, เค็ม และเผ็ดเล็กน้อย พร้อมบริโภคได้ทันที ซึ่งมีค่า maximum water activity (aw)น้อยกว่า 0.6 บรรจุในกระป๋องหรือซองอลูมิเนียมฟอยล์ DC60 (26/04/45) Product development made from clam meat. which is brought through the production process and seasoned until the product Crispy clams are dry and crispy, with a sweet, salty, and slightly spicy flavor. Ready for immediate consumption, which has a maximum water activity (aw) < 0.6, packed in cans or aluminum foil envelopes. Development of products made from clam meat which is brought through the production process and seasoned until a crispy clam product is dry and crispy, with a sweet, salty, and slightly spicy taste. Ready for immediate consumption, which has a maximum water activity (aw) of less than 0.6, packed in cans or aluminum foil bags.
Claims (2)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH39562A3 TH39562A3 (en) | 2000-07-31 |
| TH18314C3 true TH18314C3 (en) | 2005-03-22 |
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