Development of curry cubes for commercial production
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Date
2020-01-08Author
Suteebut, Nomjit
Saetang, Duangrat
Pijukkana, Kingkarn
น้อมจิตต์ สุธีบุตร
ดวงรัตน์ แซ่ตั้ง
กิ่งกาญจน์ พิจักขณา
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The research has developed the recipes and methods of producing chili
curry, green curry, coconut milk red curry (Southern) and sour curry. The curry paste
mixed with shrimp paste to make it convenient and to use. Learn how to mold chili
curry, the use of stainless steel blocks in forming the most convenient. Drying
temperature of 65°C, 2-stage and 11-hour drying time. The quality and physical,
chemical, microbiological and sensory characteristics of chilli curry also passed the
standard of community products. The design of packaging for cube green curry, cube
coconut milk curry (southern) and cube sour curry paste were the most accepted
among Khuan Prai community members. To use the recipes for commercial
distribution continues. A study of consumer acceptance of cube chili curry products.
It was found that 150 general consumers accepted 100% Shelf life of 5 months was
from April to August 2018. It was found that cube curry had a number of yeasts.
Exceeded the standard in 5 months Red Curry (Southern) and Red Curry are also
standard products. The research was conducted on September 1-2, 2018 at Khuan
Prai community enterprise, Phunphin, Surat Thani. 25 people can make cube chili
curry products. It will also scale up the product to the community for distribution
Collections
- Research Report [248]