TH14377C3 - Instant Thai Cassia Lek Curry - Google Patents

Abstract

Instant Thai Cassia Lek Curry Contains a mixture of cassia leaves, Yanang leaves, lemongrass, paprika, shallot, shallot, fish sauce, dill and spring onion through the production process consisting of the following steps: take young cassia leaves to cool the top leaves, rinse thoroughly, bring to a boil until the bitter and tasteless taste. Cut lemongrass, paprika and shallots into small pieces. Blended with Yanang leaf juice, seasoned with fermented fish sauce 5 and then baked in hot air. Then cut spring onions, basil leaves, dill into small pieces. And bring it to heat treatment All ingredients are packed. Package and carton Will have Cassia Lek, Isan, semi-finished Convenient to eat It is acceptable for its taste and health benefits.

Claims (2)

1. Instant Thai Cassia Lek Curry Contains ingredients containing 26.88% cassia leaves by weight, 53.76% by Yanang leaf juice, 2.69% by weight, shallot 2.69% by weight, 1.34% by weight of paprika, 4.03% by weight, fish sauce 0.54% by weight, 10 dill 2.69. % W / Basil leaves 2.69% w / 2.69% wt. 2. The production process of the semi-finished cassia cassiae. According to claim 1, it consists of the following steps: A. Take the cassia young leaves To cool the tops and leaves Rinse thoroughly, bring to a boil at 120 degrees 15 Celsius for 30 minutes, drain the water, squeeze out boiled water. Then bring to boil again 3 times by changing the water to boil every time. B. Bring cassia leaves from Article A. Put in a hot air dryer at 65 degrees Celsius for 18 hours. C. Any Blended with Yanang leaf juice thoroughly, seasoned with fermented fish sauce, put in a heat dryer at 65 degrees Celsius for 18 hours, 20 d. Cut spring onions, basil leaves, dill into small pieces. Import a hot air dryer at 65 degrees Celsius for 18 hours. E. Take the ingredients from items B, C and D.