Thai Herb Chili Paste Product with Giant Freshwater Prawn of the provincial Suphanburi

Abstract

The objective is to bring the lobster into the herbal chili products. Selection of herbal chili recipes for lobster to be used as a basic formula from 3 basic formulas, which formula 3 is accepted as a standard formula by tasting from professors, food experts and students Culinary Technology and Service Courses Suan Dusit University Suphanburi Campus, number 30, with 9- Points Hedonic Scale. The results showed that the lobster curry formula with the highest liking score was 8.40 ± 0.621, which was in the high level. Grams accounted for 24.20 percent, lemongrass 25 grams, equivalent to 8.06 percent. Kaffir lime leaves, 10 grams, accounted for 3.23 percent, dried chillies 10 grams, accounted for 3.23 percent, 25 grams dried lobsters accounted for Percentage 8.06 tamarind 20 grams percent from 6.45 Sauce 15g per cent to 4.83 sugar 20g per cent 6.45 cayenne pepper 10g per cent 3.23, then the test is interested to buy chili. With an average score Features Appearance, color, odor, taste, texture, and overall preference are 7.86, 7.97, 8.02, 7.96, 7.66, 8.01, respectively, which is in a very high level. And study physical quality, shelf life of herbal chili paste. Compared between storage at normal temperature and 5 degrees Celsius was found that in the range of 5 degrees Celsius can be collected by chili paste without physical changes. Keep storage 2 week. But in the normal temperature about 7 days that is, microorganisms called mold are increase.