TH13376C3 - Instant Curry Powder - Google Patents

Abstract

Instant Curry Powder According to the invention, it consists of dried paprika, shallot, lemongrass leaves, galangal, lemongrass, garlic, chamomile leaves, shrimp paste, fermented fish paste and salt that have been processed as follows: All ingredients are then pounded according to the ratio. Then dried at 150 degrees Celsius for 20 minutes and then blended thoroughly for 3 minutes and let the heat reduce. Take the products that have been packed into uncle packaging. And has a shelf life of more than 6 months, lightweight, easy to carry

Claims (2)

1. Instant curry powder Containing Dried chilli 20% by weight, shallot 10% by weight, Cha Plu leaves 10% by weight, galangal 10% by weight, lemongrass 10% by weight, garlic 10% by weight, Cha-om leaf 10% by weight, 5% by weight of shrimp paste 5%. By weight of Pla-Ra 5% by weight, salt 5% by weight 2. Process for producing instant curry powder according to Clause 1, which has the following steps: a. Dried hot chili, shallot, lemongrass leaves, galangal, lemongrass, garlic, sambalao leaves, shrimp paste, pla ra and salt are pounded thoroughly. Then dried at a temperature of 150 degrees Celsius for 20 minutes. B. Climbed thoroughly with electric blender for 3 minutes. C. Mix the ingredients obtained from item B. Pour into a tray to reduce the heat. Put the product that has been packed into the uncle of the package.