TH25540A3 - Semi-finished black soup Jaew Hon products in hot cups and production methods - Google Patents

Abstract

OCR This invention is the development of semi-finished Jaew Hon Nam Dum in a hot cup container. Inside the product consists of Japanese soy sauce, mirin, dried bonito flakes, Japanese soy sauce, galangal, lemongrass, kaffir lime leaves, dried carrots, dried cabbage, dried shiitake mushrooms, dried shrimp, glass noodles, fish sauce, tamarind juice, palm sugar, and ground chili. Galangal, lemongrass, kaffir lime leaves, Japanese soy sauce, mirin, dried bonito flakes, and Japanese soy sauce are mixed and boiled for 30 minutes. The soup is then filtered and spray-dried from liquid to powder and packed in vacuum-sealed bags. Dried vegetables, glass noodles, and dried shrimp are packed in vacuum-sealed bags. For the Jaew sauce, fish sauce, tamarind juice, palm sugar, and ground chili are heated until thick. Then, the Jaew sauce is packed in vacuum-sealed bags. The packaging is done in a hot cup container by adding the soup powder, glass noodle packets, dried vegetable packets, dried shrimp packets, and heating bags, and packing them in a cup. The product will be a semi-finished Jaew Hon Nam Dum, which is a product development that is convenient for storage and consumption. It is an option for those who have little time to eat.

Claims (2)

1. OCR 1. Semi-finished black soup Jaew Hon product in hot cup container contains the following ingredients: Black soup powder ingredients 1) Mirin 3.89 percent by weight 2) Japanese soy sauce 6.48 percent by weight 3) Dried bonito 3.24 percent by weight 4) Japanese soy sauce 6.48 percent by weight 5) Galangal 1.3 percent by weight 6) Lemongrass 1.3 percent by weight 7) Kaffir lime leaves 0.65 percent by weight Ingredients: Vegetables, noodles and dried shrimp 8) Dried carrots 3.24 percent by weight 9) Dried cabbage 1.62 percent by weight 10) Dried shiitake mushrooms 3.24 percent by weight 11) Dried shrimp 9.72 percent by weight 12) Glass noodles 38.9 percent by weight Nam Jim Jaew Ingredients 13) Fish sauce 7.29 percent by weight 14) Tamarind juice 7.30 percent by weight 15) Palm sugar 2.43 percent by weight 16) Chili powder 2.92 percent by weight Hot cup container 17) Heating bag 18) Inner cup 19) Outer cup 20) Lid 2. The process of producing semi-finished black soup Jaew Hon in a hot cup container according to claim 1 has the following steps: 1) Preparation of black soup powder A. Cut galangal and lemongrass into pieces and tear kaffir lime leaves into small pieces and place them in a container. B. Put mirin, Japanese soy sauce, Japanese soy sauce, dried bonito flakes in a container. C. Mix the ingredients in parts A and B together and heat over low heat in a pan for 30 minutes. D. Filter the mixture from part C to retain only the soup ingredients, then leave it to stabilize at room temperature (25-30 degrees Celsius). E. Spray-dry the mixture from part D to a fine powder and pack it in vacuum-sealed bags. 2) Preparation of dried vegetables, noodles and shrimp F. Pack dried carrots, dried cabbage and dried mushrooms in vacuum-sealed bags. G. Take the dried shrimp Packed in vacuum-sealed bags. 3) Preparation of the dipping sauce. ฌ. Mix fish sauce, tamarind juice, palm sugar, and chili powder in a container. Heat over low heat until thickened, then turn off the heat. Leave to set at room temperature (25-30 degrees Celsius) and pack into bags. 4) Packing in hot cups. ญ. Put the ingredients, soup powder packet, glass noodle packet, dried vegetables packet, and dried shrimp packet on the inner cup. ฎ. Put the heating bag on the outer cup, then place the inner cup from step ญ on top. Close the lid and pack.