TH10722Y

TH10722Y - Deep-fried fish cakes with chili paste filling

Info

Publication number: TH10722Y
Application number: TH1503000310U
Authority: TH
Inventors: เชื่อมสมพงษ์ นางสาวบุญญาพร; ขจรศักดิ์สิริกุล นางสาวผุสดี; รสโหมด นางสาววัธนาธร; คำคม นางสาวสุพิชญา
Original assignee: มหาวิทยาลัยสวนดุสิต หน่วยจัดการทรัพย์สินทางปัญญาและถ่ายทอดเทคโนโลยี
Filing date: 2013-11-28
Publication date: 2015-11-12

Abstract

แก้ไข บทสรุป 4/9/2558 ปั้นขลิบทอดไส้น้ำพริกเผาปลาสลิด โดยแผ่นแป้งปั้นขลิบ มีส่วนประกอบ ได้แก่ แป้งสาลี แป้งข้าว เกลือ น้ำตาลทราย น้ำมันพืช ไข่ไก่ และน้ำปูนใส ตัวไส้น้ำพริกเผาปลาสลิด มีส่วนประกอบ ได้แก่ เนื้อปลา สลิด พริกแห้งเม็ดใหญ่ กระเทียมเจียว หอมแดงเจียว กุ้งแห้งป่น น้ำมะขามเปียก น้ำปลา กะปิน้ำตาลปั๊ป น้ำมันพืชและเกลือป่น ----------------------- คำขอใหม่ปรับปรุง 17/8/2559 ปั้นขลิบทอดไส้น้ำพริกเผาปลาสลิด โดยแผ่นแป้งปั้นขลิบ มีส่วนประกอบ ได้แก่ แป้งสาลี แป้งข้าว เกลือ น้ำตาลทราย น้ำมันพืช ไข่ไก่ และน้ำปูนใส ตัวไส้น้ำพริกเผาปลาสลิด มีส่วนประกอบ ได้แก่ เนื้อปลา สลิด พริกแห้งเม็ดใหญ่ กระเทียมเจียว หอมแดงเจียว กุ้งแห้งป่น น้ำมะขามเปียก น้ำปลา กะปิน้ำตาลปี๊บ น้ำมันพืชและเกลือป่นRevised Summary 4/9/2015: Fried Fish Paste Dumplings with Chili Paste Filling. The dumpling wrapper ingredients include wheat flour, rice flour, salt, sugar, vegetable oil, egg, and lime water. The chili paste filling ingredients include dried snakehead fish meat, large dried chilies, fried garlic, fried shallots, ground dried shrimp, tamarind paste, fish sauce, shrimp paste with palm sugar, vegetable oil, and salt. ----------------------- New Request (Revised 17/8/2016): Fried Fish Paste Dumplings with Chili Paste Filling. The dumpling wrapper ingredients include wheat flour, rice flour, salt, sugar, vegetable oil, egg, and lime water. The chili paste filling ingredients include dried snakehead fish meat, large dried chilies, fried garlic, fried shallots, ground dried shrimp, tamarind paste, fish sauce, shrimp paste with palm sugar, vegetable oil, and salt.

Claims

Revised 4/9/2015 1. Fried fish cakes with chili paste filling: The dough for the fish cakes consists of 45-50% all-purpose flour by weight, 9-14% rice flour by weight, 0.10-0.10% salt by weight, 0.80-1.50% sugar by weight, 8-11% vegetable oil by weight, 9-14% egg by weight, and 14-21% lime water by weight. The filling is chili paste with dried fish. The ingredients include: 9-14% by weight of dried snakehead fish meat, 3-6% by weight of large dried chilies, 4-8% by weight of fried garlic, 9-32% by weight of fried shallots, 9-32% by weight of ground dried shrimp, 8-12% by weight of tamarind paste, 3-7% by weight of fish sauce, 3-6% by weight of shrimp paste, 14-21% by weight of palm sugar, 14-21% by weight of vegetable oil, and a pinch of salt (3-6% by weight). 2. Fried fish cakes with snakehead fish chili paste filling, as per claim number 1, the most suitable ingredients are: Fried fish paste dumplings with dried fish chili paste filling consist of: Dough: 47-70% by weight all-purpose flour, 11-93% by weight rice flour, 0.06% by weight salt, 1.19% by weight sugar, 9.30% by weight vegetable oil, 11.93% by weight egg, 17.89% by weight lime water. Filling: Dried fish chili paste filling consists of: 12.53% by weight dried fish meat, 4.18% by weight large dried chilies, 6.26% by weight fried garlic, 10.44% by weight fried shallots, 10.44% by weight ground dried shrimp, 9.39% by weight tamarind paste, 5.01% by weight fish sauce, 4.18% by weight shrimp paste, and palm sugar. 16.70% by weight. Vegetable oil 16.70% by weight. A small amount of salt 4.18% by weight. ------------------------------------------------------------------------ New request, revised 17/08/2016

1. Deep-fried fish paste dumplings with dried fish chili paste filling. The dough consists of: all-purpose flour (45-50% by weight), rice flour (9-14% by weight), salt (0.10-0.10% by weight), sugar (0.80-1.50% by weight), vegetable oil (8-11% by weight), eggs (9-14% by weight), and lime water (14-21% by weight). The dried fish chili paste filling consists of: dried fish meat (9-14% by weight), large dried chilies (3-6% by weight), fried garlic (4-8% by weight), fried shallots (9-32% by weight), ground dried shrimp (9-32% by weight), tamarind paste (8-12% by weight), fish sauce (3-7% by weight), shrimp paste (3-6% by weight), and palm sugar (%). 14-21% by weight of vegetable oil, a small amount of salt (3-6% by weight).

2. Deep-fried fish cakes filled with chili paste and dried fish, as per claim number 1, with the most suitable ingredients being: Fried fish paste dumplings with dried fish chili paste filling consist of: Dough: 47-70% by weight all-purpose flour, 11-93% by weight rice flour, 0.06% by weight salt, 1.19% by weight sugar, 9.30% by weight vegetable oil, 11.93% by weight egg, 17.89% by weight lime water. Filling: Dried fish chili paste filling consists of: 12.53% by weight dried fish meat, 4.18% by weight large dried chilies, 6.26% by weight fried garlic, 10.44% by weight fried shallots, 10.44% by weight ground dried shrimp, 9.39% by weight tamarind paste, 5.01% by weight fish sauce, 4.18% by weight shrimp paste, and palm sugar. 16.70% by weight of vegetable oil, a small amount of salt (4.18% by weight).