TH10855C3 - Plums, seasoning sheets and production methods - Google Patents

Abstract

DC60 (05/06/15) This invention is the development of a seasoned plaque sauce. By ingredients for ingredients For the production of seasoned fish sauce (by weight) is as follows. 40-45% fish paste, 25-30% surimi, 8-10% sugar, 8-10% tapioca starch, 8-10% wheat flour and spices and Seasonings, each 1-5 each, the production process for seasoning fish sauce strips According to this invention Take Plum Nuan Chan to peel the skin and Remove all the bones Then mince the fish meat and mix it with surimi for 10 minutes and add spices and seasonings to mix well. The product was then dried with a drum dryer at a temperature of 160 degrees Celsius in order to have 4-6 percent moisture content and packed the product in a metalized laminated bag together with compressed nitrogen gas to Prevents product breakage and expels oxygen from the system. By plate Seasoned from fish meat, it is a high protein snack. Seasoning with herbs and Various spices that blend together perfectly. Thus giving a new taste Easy to carry and Easy to eat There are various consumption patterns such as can be consumed immediately or can be eaten as a side dish with salads and porridge, etc. Edit Summary of Invention 05/06/15 This invention is the development of seasoned plums. By ingredients for ingredients For the production of seasoned fish sauce (by weight) is as follows. 40-45% fish paste, 25-30% surimi, 8-10% sugar, 8-10% tapioca starch, 8-10% wheat flour and spices and Seasonings, each 1-5 each, the production process for seasoning fish sauce strips According to this invention Take Plum Nuan Chan to peel the skin and Remove all the bones Then mix the minced fish fillet with surimi for 10 minutes, then add spices and seasonings to combine. The product was then dried with a drum dryer at a temperature of 160 degrees Celsius in order to have 4-6 percent moisture content and packed the product in a metalized laminated bag together with compressed nitrogen gas to Prevents product breakage and expels oxygen from the system. By plate Seasoned from fish meat, it is a high protein snack. Seasoning with herbs and Various spices That mixes together perfectly Thus giving a new taste Easy to carry and Easy to eat There are various consumption patterns, such as they can be consumed immediately or they can be eaten as a side dish with salads and porridge. ----------------------- ----------------------------------------------- This invention It is the development of the flavored plums products. By ingredients for ingredients For the production of seasoned fish sauce (by weight) is as follows. 40-45% fish paste, 25-30% surimi, 8-10% sugar, 8-10% tapioca starch, 8-10% wheat flour and spices and Seasonings, each 1-5 each, the production process for seasoning fish sauce strips According to this invention Take Plum Nuan Chan to peel the skin and Remove all the bones Then mix the minced fish fillet with surimi for 10 minutes, then add the spices and seasonings to mix well. The product was then dried with a drum dryer at a temperature of 160 degrees Celsius in order to have 4-6 percent moisture content and packed the product in a metalized laminated bag together with compressed nitrogen gas to Prevents product breakage and expels oxygen from the system. By plate Seasoned from fish meat, it is a high protein snack. Seasoning with herbs and Various spices That mixes together perfectly Thus giving a new taste Easy to carry and Easy to eat There are various consumption patterns, such as they can be consumed immediately or they can be eaten as a side dish with salads and porridge.

Claims (3)

Claims (all) which will not appear on the advertisement page: EDIT 05/06/15 1. Seasoning Platter According to invention Contains ingredients (by weight) as follows: - 40-45% fish paste - 25-30% surimi - 8-10% sugar - 8-10% tapioca starch - 8-10% wheat flour - spices And seasoning 1-5 percent. 2. The production process for the invention of the fish seasoning sheet. It consists of the following steps: a. Take the fish to peel the skin and remove the tailbone completely. And coarsely chopped. B. Chopped fish paste mixed with surimi 10 minutes c. Add spices and seasonings And mix well. D. Dry with a roller dryer (Drum dryer) at a temperature of 160 degrees Celsius. E. Package the products in metalized laminated bags. In conjunction with compressed nitrogen gas to prevent product fracture and to remove oxygen from the system. As per claim, 1 ingredient, the best seasoned salmon strips. (Percentage by weight): - 43 percent fish - 29 percent surimi - 9 percent sugar - 9 percent tapioca starch - 7 percent wheat flour - 3 percent spices and seasonings ------- -------------------------------------------------- --------------- 1.Seasoned fish sauce According to invention Contains ingredients (by weight) as follows: - 40-45% fish paste - 25-30% surimi - 8-10% sugar - 8-10% tapioca starch - 8-10% wheat flour - spices And 1-5 percent seasonings 2. Production process for the invention of seasoned fish sauce It consists of the following steps: a. Take the fish to peel the skin and remove the tailbone completely. And coarsely chopped. B. Chopped fish paste mixed with surimi 10 minutes c. Add spices and seasonings And mix well. D. Dry with a roller dryer (Drum dryer) at a temperature of 160 degrees Celsius. E. Package the products in metalized laminated bags. Together with nitrogen gas compressing to prevent product breakage and to remove oxygen from the system. 3. Seasoning Plates As per claim, 1 ingredient, the best seasoned salmon strips. (Percentage by weight): - 43 percent fish - 29 percent surimi - 9 percent sugar - 9 percent tapioca starch - 7 percent wheat flour - 3 percent spices and seasonings.