Development of curry cubes for commercial production

Abstract

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