TH7570C3 - Ready-made Tom Yum Fried Rice products and the production process of such Tom Yum Fried Rice - Google Patents

Abstract

DC60 Instant rice fried rice is packaged in a heat resistant packaging. Which consists of rice and stir-fried flavored water By the process of producing instant Tom Yum fried rice Consisting of the preparation of jasmine rice By scalding in boiling water Prepare the tom yum sauce that contains chili paste, chili, onion, garlic, shrimp paste, dried shrimp, seasoning and flavoring. Tamarind juice, fish sauce, granulated sugar, lemongrass, galangal and kaffir lime leaves, blanched rice mixed with appropriate portion of Tom Yum sauce. Cooked meats, such as shrimp, chicken or fish, may be added in retort pouches that are sterilized, allowing them to be stored at room temperature, providing convenience for consumers to prepare. By heating them in a microwave oven Will be eating fried rice that smells Taste of tom yum Instant Tom Yum Fried Rice is packaged in flexible heat resistant packaging. Which consists of rice and stir-fried flavored water By the process of producing instant Tom Yum fried rice Consisting of the preparation of jasmine rice By scalding in boiling water Prepare the tom yum sauce that contains chili paste, chili, onion, garlic, shrimp paste, dried shrimp, seasoning and flavoring. Tamarind juice, fish sauce, granulated sugar, lemongrass, galangal and kaffir lime leaves, blanched rice mixed with appropriate portion of Tom Yum sauce. Cooked meats, such as shrimp, chicken or fish, may be added in retort pouches that are sterilized, allowing them to be stored at room temperature, providing convenience for consumers to prepare. By heating them in a microwave oven Will be eating fried rice that smells Taste of tom yum

Claims (5)

1. Instant Tom Yum Fried Rice is packaged in heat resistant packaging. Containing - Rice 30-50% by weight - Tom Yum flavored water 50-50% by weight - Meat 0-20% by weight 2. Instant Tom Yum Fried Rice Products according to claim 1, Flavored water, Tom Yum Fried Rice contains ingredients Chili Paste, 3.0-5.0% by weight, Garlic 3.0-5.0% by weight, Shrimp Paste 1.0-2.0% by weight, Dried Chili 1.0-2.0% by Dried shrimp weight 0.5-1.0% by weight, seasoning, vegetable oil 5.0-10.0% by weight, tamarind juice 10.0-15.0% by weight, fish sauce 10.0-15.0% by weight, sugar 2.0-4.0% by weight, Lemongrass 4.0-6.0% by weight, galangal 2.0- 4.0% by weight of kaffir lime leaves 0.5-1.5% by weight, stock 40.0-55.0% by weight. 3.Production process of instant fried rice products According to claim 1, there are steps as follows: 3.1 Cleaning rice The rice is cleaned by separating the husk, gravel, dirt that is mixed out. Then washed clean by people with water 2 times. 3.2 The rice blanching process is to boil the water to boil. Add salt 0.1-1.0% to dissolve salt, add the washed rice from 3.1 to boiling water. Let the rice spread for 2 minutes, pour the rice into a colander to drain the water. 3.3 Preparation of Tom Yum seasoning as follows: - Prepare the chili paste by roasting chili, onion, roasted garlic, shrimp paste, pound all ingredients until fine, stir with enough oil. By adding chili paste to the stock, stir to combine, season with tamarind juice, fish sauce, granulated sugar. After boiling, add lemongrass, galangal, kaffir lime leaves. By mixing the boiled rice in item 3.2, mixing it with the Tom Yum seasoning water in 3.3, then adding the prepared meat in 3.4 3.6 in a soft heat resistant packaging (pouch), packing weight 200 or 250. Gram 3.7 sterilized at 115-120 ° C for 35-40 minutes. 4. The finished tom yum fried rice product according to claim 1 has special characteristics. Is a single dish of rice that The main ingredient is rice. Mix with Tom Yum seasoning water May be with or without meat Packed in a heat resistant bag Through a sterilization process Consumables can be prepared by heating them in a microwave or by boiling a bag. Fried rice in boiling water 5. Instant Tom Yum Fried Rice Product according to Claim No. 1 where meat can be chosen from pork, chicken, fish, shrimp and beef.