TH18436Y - Orange peel seasoning powder - Google Patents

Abstract

------September 21, 2020------(OCR) This invented citrus seasoning powder consists of citrus leaves, chayote leaves and young shoots, and sea salt. The production process is as follows: Finely chop the citrus leaves and chayote leaves and young shoots, then pound them until finely ground. Mix the finely ground mixture with salt until well combined. Boil for 90 minutes. Let it cool, then strain through a cheesecloth. Simmer the resulting citrus solution over medium heat until thickened, then reduce the heat to low. Continue stirring until a citrus seasoning powder is obtained. Dry the powder in a convection oven, let it cool, and package it in moisture-proof sachets. The net weight is 20 grams per sachet. Label the product. Consumers can use this as a seasoning for authentic Northeastern Thai sour soup. It is convenient to use as it allows for customizable seasoning and has a long shelf life, saving cooking time. ------------ Page 1 of 1 Summary of the Invention This invented citrus seasoning powder is made from citrus leaves, young chayote leaves and stems, and sea salt. The production process is as follows: Finely chop the citrus leaves and young chayote stems, then pound them until finely ground. Mix this finely ground mixture with sea salt until well combined. Boil for 90 minutes. Let it cool, then strain through a cheesecloth. Simmer the resulting mixture over medium heat until thickened, then reduce the heat to low and continue stirring until a citrus seasoning powder is obtained. Dry the powder in a convection oven, let it cool, and then package it in moisture-proof sachets (20 grams net weight) with a product label. Consumers can use this product to season Northeastern Thai sour soup with an authentic flavor. It's convenient to use, allowing consumers to adjust the seasoning to their liking, has a long shelf life, and saves cooking time.

Claims (2)

21/09/2563 (OCR) 1. The citrus seasoning powder, formulated according to patent 1, consists of the following ingredients: citrus leaves 50% by weight, chayote leaves and young shoots 37.5% by weight, and salt 12.5% by weight. 2. The manufacturing process for the citrus seasoning powder, as per patent 1, involves the following steps: a. Wash fresh citrus leaves and chayote leaves and young shoots thoroughly, drain on a sieve, chop finely, and then pound them into a fine paste. b. Combine the ingredients from step a, add salt, mix thoroughly, and simmer over medium heat for 90 minutes. Let it cool, then strain through cheesecloth, removing the strained citrus solution. c. Simmer the strained citrus solution over medium heat until it thickens, then reduce the heat to low. Continue stirring until a powder is obtained. Dry the powder in a hot air oven at 80 degrees Celsius for 1 hour to obtain the Lom Siew seasoning powder. Let the dried powder cool, then pack it into moisture-proof sachets, net weight 20 grams per sachet, and attach the label. ------------ Page 1 of 1 page. Claim. 1. Citrus Slice Seasoning Powder: Ingredients include: Citrus slice leaves 50% by weight, Chaya leaves and young shoots 37.5% by weight, and salt 12.5% by weight. 2. The process for producing citrus leaf seasoning powder, as per claim 1, consists of the following steps: a. Wash fresh citrus leaves and young chayote shoots, drain on a sieve, chop finely, and then pound until finely ground. b. Mix the ingredients thoroughly in a container and cook over medium heat for 90 minutes. Let it cool, then filter through a cheesecloth to obtain the citrus leaf solution. c. Simmer the citrus leaf solution over medium heat until it thickens, then reduce the heat to low and continue stirring until a powder is obtained. d. Dry the powder in a hot air oven at 80°C for 1 hour to obtain citrus leaf seasoning powder. e. Let the dried powder cool, then package it in moisture-proof sachets, net weight 20 grams per sachet, with labeling.