TH25510U - Recipe for fragrant pandan green curry paste and production process of the product - Google Patents

Abstract

OCR 09WP 29/10/2024 This invention presents a recipe for fresh pandan green curry paste, consisting of the following ingredients: garlic, shallots, lemongrass, fresh green chili, fresh red chili, fresh galangal, white pepper, fresh pandan leaves, salt, turmeric, coriander seeds, cumin seeds, husk candle seeds, cardamom. The production process consists of the steps of preparing the raw materials according to the invented recipe, then going through the production process according to various steps, starting from the selection of raw materials, washing, developing a specific scent, formula determination, grinding or pounding and mixing to produce fresh pandan green curry paste that is green for a long time without using chemicals or color additives, including drying in 2 ways to obtain dry green curry paste with a longer shelf life.

Claims (3)

1. OCR 09WP 29/10/2024 1. Recipe for fresh pandan green curry paste, consisting of garlic 12 20 % by weight, shallots 7 15 % by weight, lemongrass 17 25 % by weight, fresh green chilies 25 35 % by weight, fresh red chilies 0.5 2 % by weight, fresh galangal 7 15 % by weight, white pepper 1 5 % by weight, fresh pandan leaves 7 15 % by weight, salt 1 5% by weight, turmeric 1 5 % by weight, coriander seeds 0.5 1.5 % by weight, cumin seeds 0.35 2.50 % by weight, fennel seeds 310 % by weight, cardamom 0.30 1.50 % by weight. 2. The process of producing fresh pandan green curry paste according to claim 1, comprising the following steps: a. Take 2535% by weight of fresh green chilies and 0.52% by weight of fresh red chilies, remove the stems, select out the damaged parts, then soak and wash thoroughly with sodium bicarbonate solution, commonly known as baking soda, then blanch in hot water at 85100 degrees Celsius for 12 minutes, then cool with cold water and set aside to drain. b. Prepare 1220% by weight of garlic, 715% by weight of shallots, and 15% by weight of turmeric, peel, select out the damaged parts, soak and wash thoroughly with sodium bicarbonate solution, and place in a basket to drain. c. Prepare 1725% by weight of lemongrass, 715% by weight of fresh galangal, select out the damaged parts. Soak and wash with sodium bicarbonate solution. Place in a basket to drain, then chop to reduce size. d. Soak 15% white peppercorns by weight and wash with sodium bicarbonate solution. Place in a basket to drain. e. Sift 0.51.5% coriander seeds by weight, 0.352.5% cumin seeds by weight, 0.30-1.50% cardamom seeds by weight and 310% paddy seeds by weight through a sieve and roast over low heat until fragrant. e. Cut off the tips or damaged parts with 715% fresh pandan leaves by weight, wash and blanch in hot water at 85-100 degrees Celsius for 12 minutes before reducing the temperature with cold water. Place to drain. g. Mix the ingredients from steps a, b, c, d, e, and f. Then grind or pound until fine. And mix with salt, 15% by weight, to get a fragrant pandan green curry paste. 3. A process for producing fresh pandan green curry paste according to claim 2, further comprising the step of drying the fresh pandan green curry paste product obtained from C using a hot air dryer at a temperature of 6070°C or using a roller dryer at a roller temperature of 120130°C.