TH782C3 - Process for making Tom Yum, frozen, dried or semi-finished Tom Yum - Google Patents

Abstract

Process for making Tom Yum, frozen, dried, or semi-finished Tom Yum Goong. The process of making meat, mushrooms or freeze-dried vegetables Freeze at -10 to 145 ° C and dry in vacuum condition. Process for producing chili, kaffir lime leaves, coriander dried at 50-80 degrees Celsius, the process of making chili paste, bring shallot, chili, sugar, lemongrass, lemon juice, fish sauce mixed together and then roasted and ground thoroughly Then fried in vegetable oil It is a chili paste packed in a sachet. The elements of the dried tom yum are put into a sealed container that can prevent air. Outside can penetrate into the container And can be made into cubes by bringing all ingredients before processing to boil together in water and scoop into a hole tray Then it was frozen and dried in the said vacuum state.

Claims (2)

1. Process of making Tom Yum, frozen, dried or semi-finished Tom Yum Goong That consists of the following steps. - Bring meat, mushrooms or vegetables to use properly. Including angel mushrooms, oyster mushrooms, straw mushrooms, young coconut shoots, young coconut meat, young jackfruit meat Thoroughly washed Trim to size Bring to boil in hot water 80-100 degrees Celsius and then freeze at -10 to -45 degrees Celsius and dry at vacuum temperature 50-80 degrees Celsius for 5-30 hours. - Bring coriander, kaffir lime leaves, chili. They are dried at 50-80 degrees Celsius for 2-15 hours. - Put all the above-dried ingredients into a sealed container that can prevent them from drying out. Outside air can penetrate into the container or it can be made into cubes by taking all of the ingredients. Before processing to boil together in hot water for 20-30 minutes. Put into a hole tray. Then put it to freeze And dried in the said vacuum state 2. Tom Yum, frozen, dried or semi-finished Tom Yum Obtained according to the procedure in claim 1