Innovation Owner
Mr. PATTANAPAN SUKONTORN
Student
Details
This project aims to develop seafood dipping sauce and Jaew sauce in solid cube form to address the limitations of liquid sauces, which can be difficult to carry and prone to spillage, as well as powdered sauces, which may lose their texture and authentic flavor.
This project aims to develop seafood dipping sauce and Jaew sauce in solid cube form to address the limitations of liquid sauces, which can be difficult to carry and prone to spillage, as well as powdered sauces, which may lose their texture and authentic flavor. The research and development process focuses on utilizing distinct ingredients and innovative production techniques to enhance the quality and functionality of the product.
The primary objective of this project is to introduce an innovative solution that improves the convenience of consumption and transportation while preserving the original taste and quality of traditional dipping sauces. The expected outcome is a novel dipping sauce product in solid cube form that is easy to carry, minimizes the risk of spillage, and holds potential for commercial development in the food industry.
Objective
The project aims to develop solid cube seafood and Jaew dipping sauces that retain their original flavor and identity, while overcoming the portability issues of liquid sauces and the texture loss associated with powdered versions.
The objectives of this project are to:
- Develop seafood and Jaew dipping sauces in solid cube form that maintain the flavor and identity of traditional sauces.
- Utilize production methods distinct from conventional forms.
- Reduce the portability issues of liquid sauces that are prone to spillage.
- Address the limitations of powdered sauces that lose their texture.