TH25540U - 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 (4)

OCR 1. The semi-ready-to-eat Jaew Hon (spicy dipping sauce) in a hot cup contains the following ingredients: Black Soup Powder Ingredients: 1) Mirin 3.89% by weight, 2) Japanese Soy Sauce 6.48% by weight, 3) Dried Bonito Flakes 3.24% by weight, 4) Japanese Soy Sauce (Shoyu) 6.48% by weight, 5) Galangal 1.3% by weight, 6) Lemongrass 1.3% by weight, 7) Kaffir Lime Leaves 0.65% by weight. Vegetable, Noodle, and Dried Shrimp Ingredients: 8) Dried Carrots 3.24% by weight, 9) Dried Cabbage 1.62% by weight, 10) Dried Shiitake Mushrooms 3.24% by weight, 11) Dried Shrimp Meat 9.72% by weight, 12) Vermicelli 38.9% by weight. Ingredients for Jaew dipping sauce: 13) Fish sauce 7.29% by weight, 14) Tamarind paste 7.30% by weight, 15) Palm sugar 2.43% by weight, 16) Chili powder 2.92% by weight. Heating cup container: 17) Heating bag, 18) Inner cup, 19) Outer cup, 20) Lid. 2. The production process for semi-finished Jaew Hon (spicy dipping sauce) in a hot cup, as per claim 1, involves the following steps: 1) Preparation of the black soup powder: a. Slice galangal and lemongrass, and tear kaffir lime leaves into small pieces and place them in a container. b. Add mirin, Japanese soy sauce, Japanese shoyu, and dried bonito flakes to the container. c. Combine the ingredients from steps a and b and simmer over low heat for 30 minutes. d. Filter the mixture from step c to obtain only the soup base. Allow it to solidify at room temperature (25-30 degrees Celsius). e. Spray dry the mixture from liquid to fine powder and then package it in vacuum-sealed pouches. 2) Preparation of the dried vegetables, noodles, and shrimp: f. Package dried carrots, dried cabbage, and dried shiitake mushrooms in vacuum-sealed pouches. g. Package dried shrimp in vacuum-sealed pouches. h. Package dried glass noodles in vacuum-sealed pouches. 3) Preparing the Jaew dipping sauce: Combine fish sauce, tamarind paste, palm sugar, and chili powder in a container. Heat over low heat until thickened. Then turn off the heat and let it set at room temperature (25-30 degrees Celsius). Finally, package the sauce into sachets. 4) Packing into the hot cup container: J. Place the ingredients – soup powder sachet, vermicelli sachet, dried vegetable sachet, and dried shrimp sachet – into the inner cup. D. Place the heating bag into the outer cup. Then, place the inner cup from step J on top. Close the lid and complete the packaging.