Production process of semi-finished vegetable curry (Gang Liang).

Abstract

OCR 10KL (13 / 12 / 2567) This invention proposes a method for producing semi-finished vegetable curry (แกงเลียงผักเหลียง). The process involves taking the vegetables for the curry... Wash the vegetables thoroughly with chlorinated water, then rinse again with clean water. After that, dry the prepared vegetables. Next, prepare the seasonings and dry them in the oven. Then, pack the dried vegetables together with the seasonings. The vegetables are dried before being packaged in plastic bags to prevent air and moisture penetration, resulting in a vegetable curry product. Semi-finished product

Claims

OCR 10KL (13 / 12 / 2567) 1. The process for producing semi-ready-to-eat Gaeng Liang (Thai vegetable curry) involves the following steps: A. Wash the vegetables for the vegetable soup thoroughly with chlorinated water (30-100 ppm), then... Rinse thoroughly with clean water twice and let drain. At this stage, you will have the vegetables ready for making the vegetable soup. B. Dry the vegetables prepared in step A using a hot air oven or vacuum microwave at a specific temperature. At 60-70 degrees Celsius, the moisture content is reduced to no more than 5%. At this stage, the vegetables are dried. C. Weigh and mix the dried vegetables obtained from step B together, using 5-10% Gnetum leaves. By weight: Pumpkin in the amount of 5-10% by weight; Purple sweet potato in the amount of 5-10% by weight. Weight: Green pumpkin in the amount of 5-10% by weight; Baby corn in the amount of 5-10%. By weight: Basil leaves in the amount of 1-5% by weight; Holy basil in the amount of 1-5% by weight. Weight: Zucchini accounts for 10-20% by weight. At this stage, dried vegetables are obtained. d. Prepare salt in the amount of 1-5% by weight and black peppercorns in the amount of 1-5% by weight. The weight of shallots is 10-20% by weight, and the seasonings are 20-30%. By weight, coarsely grind the ingredients together until well combined. At this stage, you have the mixture of seasonings. D. Take the seasoning mixture obtained from step D and dry it in a hot air oven at a temperature of 70 degrees Celsius. The moisture content is reduced to no more than 7 percent at this stage, resulting in dried seasonings. F. Combine the dried vegetables prepared in step B with the dried seasonings from step E in the specified proportions. A ratio of 70 parts dried vegetables to 30 parts dried seasonings is used before packaging the items in leak-proof plastic bags. Due to changes in air and humidity, this step results in a semi-finished vegetable curry product.

2. The process for producing semi-finished vegetable curry (Gang Liang) according to claim 1, where in step A additional ingredients can be added. The steps are as follows: - For leafy vegetables, after washing, massage the leaves thoroughly until more than 60% of them are bruised. - In the case of fruit-bearing or tuberous plants, before washing with chlorinated water, trim off any parts that are not... It is edible.

3. The process for producing a semi-finished vegetable curry (Gaeng Liang) under claim 1, where the ingredients can be selected from fermented soybeans. A mixture of shrimp paste, fermented tofu, or dried shrimp, either individually or in combination.