TH6525A3 - Ready-made green curry fried rice products and the aforementioned production processes - Google Patents

Abstract

DC60 Instant Green Curry Fried Rice is packaged in a heat-resistant packaging. Containing Rice and Green Curry Sauce The process of producing instant green curry fried rice consisted of the preparation of Hom Mali rice by blanching in boiling water. Prepare a green curry sauce that contains paprika, chili, shallot, garlic, galangal, lemongrass, kaffir lime skin, coriander root, coriander, cumin, pepper, shrimp paste, add coconut milk, add salt, fish sauce, sugar, flavor with basil and kaffir lime leaves. Mix boiled rice with green curry. In the right ratio Add the cooked meat. This could be chicken, beef, pork, packed in a retort pouch, sterilized, which can be stored at room temperature. Provide convenience for consumers to prepare meals by heating them up in a microwave oven. Then you will have fried rice that smells and smells of green curry. Ready-made green curry fried rice products are packaged in flexible heat-resistant packaging. Containing Rice and Green Curry Sauce The process of producing instant green curry fried rice consisted of the preparation of Hom Mali rice by blanching in boiling water. Prepare a green curry sauce that contains paprika, chili, shallot, garlic, galangal, lemongrass, kaffir lime skin, coriander root, coriander, cumin, pepper, shrimp paste, add coconut milk, add salt, fish sauce, sugar, flavor with basil and kaffir lime leaves. Mix boiled rice with green curry. In the right ratio Add the cooked meat. This could be chicken, beef, and pork packed in a retort pouch, sterilized, which can be stored at room temperature. Provide convenience for consumers to prepare meals by heating them up in a microwave oven. Will have fried rice that smells the taste of green curry

Claims (5)

1.Products of instant green curry fried rice Containing - Rice 35-55% by weight - Green curry seasoning water 30-45% by weight 2. Instant Green Curry Fried Rice According to claim 1, there is an additional meat 0.1-30% by weight. 3. Instant Green Curry Fried Rice Products According to the claim 1, where the green curry seasoning water contains 3.0-6.0% fresh chili by weight, shallot 2.0-4.0% by weight, garlic 2.0-4.0% by weight, galangal 0.1-0.3% by weight, lemongrass 0.5-1.0. Kaffir lime skin 0.1 0.3% by weight Coriander root 0.1-0.3% by weight, Coriander seed 0.5-1.0% by weight, cumin 0.05-0.2% by weight, pepper 0.05-0.2% by weight, salt 0.5-1.0% by weight, shrimp paste 0.5-1.0. Vegetable oil 5.0-8.0% by weight Fish sauce 3.0-5.0% by weight Sugar 1.0-3.0% by weight Basil leaves 0.5-1.5% by weight Kaffir lime leaves 0.1-0.5% by weight, coconut milk 50.0-65.0% by weight. 4.Process for the production of instant green curry fried rice products According to claim 1, there are steps as follows: 4.1 Cleaning rice Bring rice to clean By separating the husk, gravel, dirt that is mixed out. Then rinse thoroughly by washing the water twice. 4.2 The rice blanching process is to boil the water to boil. Add salt of 0.1 - 1.0% to dissolve salt, add the washed rice from 3.1 to boiling water. Let the rice spread for 2 minutes. Pour the rice into a colander to drain the water. 4.3 Preparing the Green Curry Sauce. By frying the curry paste, pounding finely with oil until fragrant, adding coconut milk, seasoning with fish sauce, granulated sugar, adding basil and kaffir lime leaves. 4.4 Preparation of meat, including chicken, beef, pork or fish, stir-fried to cook. By mixing the boiled rice in item 3.2, mixing with the green curry seasoning water in 3.3, then adding the prepared meat in 3.4 4.6 in a soft heat resistant packaging (pouch), packing weight 200 or 250g 4.7, sterilized at 115 - 120 degrees Celsius for 35-40 minutes. 5. Instant Green Curry Fried Rice according to Claim No. 1 where meat can be selected from pork, chicken, fish, shrimp and beef.