TH2101002003A - Liquid food seasoning sauces. Reduce usage by up to 40 percent. - Google Patents
Liquid food seasoning sauces. Reduce usage by up to 40 percent.Info
- Publication number
- TH2101002003A TH2101002003A TH2101002003A TH2101002003A TH2101002003A TH 2101002003 A TH2101002003 A TH 2101002003A TH 2101002003 A TH2101002003 A TH 2101002003A TH 2101002003 A TH2101002003 A TH 2101002003A TH 2101002003 A TH2101002003 A TH 2101002003A
- Authority
- TH
- Thailand
- Prior art keywords
- ingredients
- liquid food
- percent
- food seasoning
- reduce usage
- Prior art date
Links
- 235000021056 liquid food Nutrition 0.000 title claims abstract 3
- 235000015067 sauces Nutrition 0.000 title claims abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 title claims 2
- 239000004615 ingredient Substances 0.000 claims abstract 6
- 159000000000 sodium salts Chemical class 0.000 claims abstract 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 229910001868 water Inorganic materials 0.000 claims abstract 3
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 4
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
Abstract
บทสรุปการประดิษฐ์ซึ่งจะปรากฏบนหน้าประกาศโฆษณาReadFile:การประดิษฐ์นี้เกี่ยวข้องกับผลิตภัณฑ์ซอสปรุงรสอาหารชนิดเหลวลดการใช้สูงสุด40เปอร์เซ็นต์ประกอบรวมด้วยซีอี๊ว,นํ้าสะอาด,เกลือโซเดียมคลอไรด์,เกลือโซเดียมและน้ำตาลโดยมีกรรมวิธีการผลิตคือนำส่วนผสมซีอี๊ว,นํ้าสะอาด,เกลือโซเดียมคลอไรด์,เกลือโซเดียมและนํ้าตาลผสมเข้าด้วยกันนำส่วนผสมทั้งหมดไปเคี่ยวที่อุณหภูมิ80-85องศาเซลเซียสเปีนเวลา2-4ชั่วโมงกรองส่วนผสมและนำส่วนผสมบรรจุในบรรจุภัณฑ์ขณะร้อน Summary of the invention, which appears on the ReadFile advertisement page: This invention involves a maximum 40 percent reduction in the use of liquid food sauce products, consisting of soy sauce, water, sodium chloride, sodium salt and Sugar by the production process is to mix soy sauce ingredients, clean water, sodium chloride, sodium salt and sugar together. Bring all ingredients to a simmer at 80-85 degrees Celsius for 2-4 hours. Strain the ingredients and place the ingredients in the package while they are hot.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TH2101002003A true TH2101002003A (en) | 2022-04-11 |
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