| 摘要 |
The present utility model relates to a process for preparing ready to eat coconut cream based taro dish (Laing) comprising the steps of preparing the vegetables by air drying, washing and cutting, extracting coconut milk and preheating to make coconut cream, and using one half of the cream to precook the taro leaves and stalks together with shrimp paste mixture, then adding the other half of the coconut cream until almost dry, packing the taro dish, exhausting at 75-85oC and thermal processing 30-50 minutes at 240-250oF (115.56oC- 121.11oC). The composition for the product is also disclosed herein. |
