TH14857C3 - Budu Sauce Recipe for Japanese Kanom Krok with Yam - Google Patents

Abstract

1 page of the number 1 page summary of the invention Budu Sauce Recipe for Japanese Kanom Kok Kra Kra Kham, this main ingredient is Budu, Raw Water, Bip Beet Sugar, Tamarind Juice, Lemongrass, Kaffir Lime and Slime Powder, Basil Leaves. The mixture is basil seed and water. There are 2 main production steps: 1. The preparation of the mucilage powder, basil granules by soaking the basil seeds in water. Slime centrifugation Then filter the slime with some white cloth, then dried, ground and sifted with a sieve. 2. Production process of Budu sauce By using raw Budu water mixed with palm sugar Heat until completely dissolved. Add the water, tamarind, lemongrass and kaffir lime leaves, simmer over low heat, then filter and add the filtered part of Budu. Mucus powder, basil granules, set on fire until thick and viscous. And put in bottles The process of making can be produced in both Small and large industrial scale To get Budu sauce with the smell and taste of Budu And has a viscous consistency Suitable for pouring and pouring over Japanese kumquat that has a yum yum ingredient. It is the development of Thai food products and is the added value.

Claims (4)

Disclaimer (all) which will not appear on the advertisement page. : ------ 27/04/2018 ------ (OCR) Page 1 of amount 1 page. 1. Budu Sauce Recipe for Japanese Kanom Krok, containing a mixture of rice, containing 22-27% raw water by weight, 10-15% water by weight, 45-55% sugar by weight, and 5% by weight. -7% wt., Tamarind seed 5-7% wt., Lemongrass 3-5% wt., Kaffir lime leaves 3-5% by weight, and basil slime powder 0.2-0.4% by weight. 2. Budu Sauce Recipe for Japanese Kanom Krok with a mixture of Yam According to claim 1, where there is a mucous powder Basil seed beads containing basil seeds 9-10% by weight and water 90-92% by weight. 3. Budu Sauce Recipe for Japanese Kanom Krok with an ingredient of Yam According to claims 1 to 2, the appropriate 1 to 2 will consist of 23.7% raw Budu by weight, 10% water by weight, 50% sugar by weight, 5% by weight, 5% tamarind juice by weight, 5% tamarind juice by water. Heavy, lemongrass 3% by weight, kaffir lime leaves 3% by weight, and basil slime powder 0.3% by weight. 4. Budu Sauce Recipe for Japanese Kanom Krok with an ingredient of Yam According to claims 1 to 3, where there is a slime, basil granules containing 9% basil granules by weight and 91% by weight of water ------------ 1. Budu sauce. For Khao Yam in the form of Japanese Knmnkom that contains raw Budu juice 22-27% by weight, water 10-15% by weight, palm sugar 45-55% by weight, and 5-7% by weight, tamarind juice 5- 7% by weight, lemongrass 3-5% by weight, kaffir lime leaves 3-5% by weight, and basil seed slime powder 0.2- 0.4% by weight 2. Budu sauce for rice salad in Japanese konkan form. In claim 1, where there is mucus powder, basil granules Contains basil seeds 9-10% by weight and water 90-92% by weight 3. Budu sauce for rice salad in the form of Japanese Knmnk Krok in claim 1, appropriate contains 23.7% raw sour water, water. 10% by weight, 50% by palm sugar, 5% by weight, 5% by weight, tamarind juice 5% by weight, lemongrass 3% by weight, kaffir lime leaves 3% by weight, and 0.3% by weight basil slime powder 4. Budu Sauce for Yam Rice in Japanese Kanom Style In claim 1, suitable where there is a mucilage powder, basil granules containing 9% basil granules by weight and 91% by water.