Development of frog chilli paste for Trok Pla-Lai Community, Yan-Ri District, PrachinBuri Province

Abstract

The objective of this research was to develop frog chilli paste for Trok Pla-Lai community, Yan-Ri District, PrachinBuri Province by comparative chilli paste from different frog parts. The frog was separated into 5 parts: calf, forelimb with chest, abdomen, axial skeleton and head. The technique for preparing frog in chilli paste was fried in hot deep oil (180+5oC) and baked in hot air oven (80+5oC) until it had moisture content 355% and 15 3%, respectively. The result found that the frog 25 kg. ,when it was fried and baked, remain to 1,375 + 0.28 g frog for cooking chilli paste in the part of calf ,which was the maximum weight when compare with others, and the less was the part of abdomen (2560.40 g.). The highest score from sensory test was the recipe from frog calf (8.541.22) while frog chilli paste from frog spine had been accepted the lowest score (5.151.36). For knowledge transfer, it was found that the participate were satisfied with the high level.