TH23461U - Chicken Tom Yum Powder and Manufacturing Process - Google Patents

Abstract

This OCR (Optical Character Reaction) invention develops a healthy texture-modified food product in the form of a meal kit, suitable for main meals and snacks, at level 4: no need to chew, swallowable. This includes a powdered chicken galangal soup mix consisting of jasmine rice, sliced chicken thigh, sliced straw mushrooms, thinly sliced young galangal, mature galangal, coriander roots, kaffir lime leaves, fish sauce, sugar, chopped chili peppers, maltodextrin, and chicken broth. The production process involves boiling the sliced chicken thigh, thinly sliced young galangal, mature galangal, kaffir lime leaves, and coriander roots in chicken broth. Then, the prepared mushrooms are added. The vegetables and chicken thigh are strained from the broth and set aside. Finally, the mature galangal, kaffir lime leaves, and coriander roots are discarded. Weigh out the chicken broth and adjust to 900 grams. Divide the broth into two parts: the first part, 700 grams, for blending with the boiled chicken thigh meat and vegetables; the second part, 200 grams, is for dissolving the maltodextrin. Blend the boiled chicken thigh meat, sliced straw mushrooms, and thinly sliced young galangal with the broth. Pour into the pot containing the jasmine rice. Add fish sauce, sugar, and chili peppers. Rinse the blender with the broth and pour it into the pot. Stir well. Then, mix the 200 grams of broth with the maltodextrin, stirring until dissolved. Heat over medium heat, stirring constantly, until boiling. Remove from heat and pour into the pot with the jasmine rice. Stir well. Dry the mixture using a drum dryer and grind it into a fine powder. Pack the powder into sealed aluminum foil bags and store at room temperature.

Claims (2)

OCR 1. Chicken Tom Kha Powder Mix: Ingredients include - 500 grams of cooked jasmine rice - 300 grams of sliced chicken thigh meat - 200 grams of sliced straw mushrooms - 40 grams of thinly sliced young galangal - 40 grams of mature galangal - 15 grams of coriander root - 4 grams of kaffir lime leaves - 120 grams of fish sauce - 10 grams of sugar - 5 grams of chopped bird's eye chili - 10.2 grams of maltodextrin - 1000 grams of chicken broth 2. Production process of chicken galangal rice powder according to claim 1, which involves the following steps: a. Boil sliced chicken thigh meat, thinly sliced young galangal, mature galangal, kaffir lime leaves, and coriander roots with chicken broth, then simmer for 10 minutes. Add the prepared sliced mushrooms. b. Strain the vegetables and sliced chicken thigh meat from the broth and set aside. Then separate and discard the mature galangal, kaffir lime leaves, and coriander roots. Weigh the broth and adjust to 900 grams. Divide the broth into two parts: the first part, 700 grams, for blending with the boiled chicken thigh meat and vegetables, and the remaining 200 grams for dissolving maltodextrin. c. Grind and mix the boiled chicken thigh meat, sliced straw mushrooms, and thinly sliced young galangal. 1. Add 600 grams of strained broth to a pot containing 100 grams of cooked jasmine rice. Add fish sauce, sugar, and chili peppers. Rinse the blender with 100 grams of broth and pour into the pot. Stir well. 2. Mix 200 grams of broth with maltodextrin, stir until dissolved. Heat over medium heat, stirring constantly until boiling. Remove from heat and pour into the pot with the cooked jasmine rice. Stir well. 3. Dry the mixture using a drum dryer at 120-130 degrees Celsius for 2-3 minutes per cycle and grind into a fine powder. 4. Pack the powder into sealed aluminum foil bags and store at room temperature.