TH24967U - Recipe for dried seafood dipping sauce and production process. - Google Patents

Abstract

OCR 10KL (October 21, 2024) This invention proposes a recipe for dried seafood dipping sauce and its production method. It consists of blanched green chilies, blanched coriander, garlic, blanched coriander roots, blanched parsley, blanched Gnetum leaves, Garcinia cambogia powder, salt, and sugar. The steps are as follows: Peel and wash the garlic. Wash the green chilies and drain. Wash the Gnetum leaves, coriander, and parsley. Then blanch and soak in cold water. Blend all ingredients together (except Garcinia cambogia powder or sour mango, salt, and sugar). Then mix with salt, sugar, and Garcinia cambogia powder or sour mango. At this stage, the seasoned dried seafood dipping sauce is obtained.

Claims (2)

OCR 10KL (October 21, 2024) 1. Dried Seafood Dipping Sauce Recipe: Ingredients include: - Blanched green chilies 25-35% by weight - Blanched coriander 2-6% by weight - Garlic 6-12% by weight - Blanched coriander roots 1-5% by weight - Blanched cilantro 6-12% by weight - Blanched Gnetum leaves 30-35% by weight - Powdered Garcinia cambogia leaves or powdered unripe mango 0.2-1% by weight - Salt 1-2.5% by weight - Sugar 8-12% by weight 2. The production process of dried seafood dipping sauce, using the formula specified in Patent 1, consists of the following steps: a. Peel and wash the garlic, then drain. This ensures the main ingredient is clean and ready for making the seafood dipping sauce. b. Wash and drain the green chilies. This also ensures the main ingredient is clean and ready for making the seafood dipping sauce. c. Wash and drain the Gnetum leaves, coriander roots, coriander leaves, and cilantro. This also ensures the main ingredient is clean and ready for making the seafood dipping sauce. d. Blanch the ingredients prepared in steps b and c in boiling water for 1-2 minutes, then immerse them in cold water. This step helps reduce chemical residues on the vegetables, minimizes physical and chemical changes, and reduces the pungent odor of the vegetables. e. Blend all ingredients together (except for the Gnetum leaf powder or unripe mango, salt, and sugar). This step yields... The fresh seafood dipping sauce is ready for further drying. Step 1: Dry the mixture from step 2 in a hot air oven at 65-70 degrees Celsius until the moisture content is no more than 8%. This will yield dried seafood dipping sauce ready for seasoning. Step 3: Grind the product from step 3 finely or coarsely as desired and mix with salt, sugar, and powdered cha-muang leaves or young mango. This will result in seasoned dried seafood dipping sauce, which can be consumed dry or dissolved in water before serving.