TH19212A3 - Traditional recipe for seasoning sauce production from dried coconut pulp mixed with coconut milk. - Google Patents

Abstract

Summary of the invention which will appear on the advertisement page ReadFile:------24/03/2564------(OCR) This invention deals with the method of producing a sauce from mixed desiccated coconut pulp. The original recipe consisted of preparing dehydrated coconut pulp by autoclave, then cooled down and added to the sporesuspension solution of Aspergillus orichy (A). .oryzae) Mix well and set aside to cool. Then prepare the brine with coconut milk using coconut milk instead of clean water, then boil it and let it cool down, then filter it, then mix the coconut milk solution. It is said to mix coconut milk with fermented coconut pulp, packed into a sealed container and fermented at 25-30 degrees Celsius for 1-2 months, then squeezed the fermented coconut residue mixture into a fermented water solution, then added coconut sugar percent. 20-30 by weight, then pasteurized (Pasteurized), set to cool for 24-48 hours to precipitate, then filter out the sediment to bring the solution to be used as a flavoring that looks like Distinguished with the flavor of coconut mixed with. ---13/08/2019------ (OCR) Page 1 of 1 Summary page. invention Seasoning sauce production process from dried coconut pulp mixed with coconut milk, traditional recipe by fermentation process by using microorganisms to create natural digestion process. Seasoning sauce products obtained from such process are used as seasoning for Cooked food and has a product appearance that gives the color and taste similar to soy sauce but has a distinctive feature that has the flavor of coconut mixed with it. It is a new product with commercial potential and is likely to be exported abroad. Yes--------------- Page 1 of the number 1 page summary of the invention This invention relates to the production process of seasoning from desiccated coconut pulp mixed with coconut milk. The original recipe consisted of preparing 150-200 g of desiccated coconut pulp, moisture content of 6.40 percent of the total moisture content, and autoclave. Let it cool down and add a sporesuspension solution of A.oryzae with a fungal concentration of 106 spore/ml. ) in the amount of 4% by volume per weight of desiccated coconut pulp mixed together and allowed to cool for 7-10 days. Coconut milk water instead of clean water, then boiled for 5-10 minutes and let it cool down and then filtered. Then mix the brine solution mixed with coconut milk in the amount of 2500-3000 ml with fermented coconut pulp in the amount of 150-200. Gram is packed into a sealed container and fermented at 25-30 degrees Celsius for 1-2 months, then squeezed the fermented coconut pulp mixture into a fermented water solution, then added 20-30 percent coconut sugar by weight, then taken. Pasteurized, let it cool for 24-48 hours to settle. The sludge is then filtered to separate the sediment and bring the resulting solution to be used as a distinctive seasoning with the flavor of coconut mixed with it.

Claims (1)

Claims (all) which will not appear on the advertisement page:------24/03/2021------(OCR) 1. Method for producing seasonings from dehydrated coconut pulp. Mix coconut milk, the original recipe which consists of the following steps: A. Prepare 150-200 grams of desiccated coconut pulp, moisture content of 6.40 percent of the total moisture content; b. Autoclave, desiccated coconut pulp obtained from a. at 121°C for 15-20 minutes, left to cool at 25-30°C. Add sporesuspension solution of Aspergillus orichy (A) oryzae) with a fungal concentration of 10 to the power of 6 sport per milliliter (spore/ml) at 4% by volume/weight of desiccated coconut pulp obtained from B. set aside at 25-30 degrees Celsius for a period of 7-10 days. Mix 17 parts of salt with 100 parts of coconut milk and boil it for 5-10 minutes. Set it aside to cool at 25-30 degrees Celsius. .In the amount of 2,500 -3,000 ml with fermented coconut pulp obtained from D. in the amount of 150-200 grams, packed into a sealed container and fermented at 25-30 degrees Celsius for a period of 1-2 months. from the province to separate the coconut pulp into a fermented water solution from dried coconut pulp mixed with coconut milk, adding 20-30 percent coconut sugar by weight, and then pasteurized at 85-90 temperature. degrees Celsius for 5-10 minutes, set to cool down at 25-30 degrees Celsius for 24-48 hours to precipitate, then filter out sediment ------- ------13/08/2019------(OCR)Page 1 of 1 Claims Page 1. The process of producing seasoning sauce from dried coconut pulp mixed with coconut milk. The original recipe consists of the following steps: a. Prepare 150-200 grams of desiccated coconut pulp, moisture content of 6.40 percent of the total moisture content b. Autoclave dehydrated coconut pulp obtained from A. at 121°C for 15-20 minutes, set to cool down at 25-30C. Add sporesuspension solution of fungal A. Spergillus oryzae (A.oryzae) with a fungal concentration of 106 sport ml (spore/ml) at 4% by volume per weight of dehydrated coconut pulp obtained. From B. Then mix together and leave it at a temperature of 25-30 degrees Celsius for a period of 7-10 days. D. Prepare brine with coconut milk at a concentration of 17 percent by using coconut milk water instead of clean water for fermentation. Fermented coconut pulp obtained from C. by mixing 17 parts of salt with 100 parts of coconut milk water, boiling for 5-10 minutes, set aside to cool at 25-30 degrees Celsius, then filtered. Mix the solution. Brine mixed with coconut milk from the province. In the amount of 2500-3,000 ml. with fermented coconut residue from the province. In the amount of 150-200 grams, packed into a sealed container and sterilized. a. at 25-30 degrees Celsius for a period of 1-2 months f. Squeeze the fermented coconut residue mixture obtained from the province to separate the coconut residue into a fermented solution from dried coconut pulp mixed with coconut milk, adding coconut sugar. 20-30 by weight, then pasteurized at 85-90 degrees Celsius for 5-10 minutes, set to cool at 25-30 degrees Celsius for 24-48 hours. To precipitate and then filter to separate the sediment ------------ Amend 15/02/2562, no claim -------------------- ---------------------------------------------------- --------------------------------Page 1 of the number 1 claim page 1. The process of producing seasoning sauce from dried coconut pulp mixed with coconut milk. The original recipe consists of the following steps: a. Prepare 150-200 grams of desiccated coconut pulp, moisture content of 6.40 percent of the total moisture content b. Autoclave dehydrated coconut pulp obtained from A. at 121°C for 15-20 minutes, set to cool down at 25-30C. Add sporesuspension solution of fungal A. The fungal concentration was 106 sport per milliliter (spore/ml) of 4% by volume per weight of dehydrated coconut pulp obtained. From b. Then mix together and leave it at a temperature of 25-30 degrees Celsius for a period of 7-10 days. For fermenting fermented coconut pulp obtained from C. by mixing 17 parts of salt with 100 parts of coconut milk water, boiling for 5-10 minutes, set aside to cool at 25-30 degrees Celsius, then filtered. Mix the saline solution mixed with coconut milk from D. in the amount of 2500-3,000 ml. with fermented coconut residue from D. in the amount of 150-200 g. a. at 25-30 degrees Celsius for a period of 1-2 months f. Squeeze the fermented coconut residue mixture obtained from the province to separate the coconut residue into a fermented solution from dried coconut pulp mixed with coconut milk, adding coconut sugar. 20-30 by weight, then pasteurized at 85-90 degrees Celsius for 5-10 minutes, set to cool down at 25-30 degrees Celsius for a period of 24- 48 hours to precipitate, then filter to separate the sediment.