TH12231U - Dried fish-shaped snack made from riceberry rice. - Google Patents

Abstract

Revised Invention Summary 24/06/2016: Dried Riceberry Fish Snack consists of Riceberry rice, Jasmine rice, dried snakehead fish, grated white coconut, cooked pork skin, peanuts, shallots, lime juice, soda zest, sliced galangal, sugar, salt, fish sauce, chili peppers, pickled garlic, and betel leaves. The snack is processed through drying, allowing for quality control and maintaining the original aroma, taste, and texture of traditional Riceberry fish snack. When warm water is added to the dried Riceberry fish snack, the production process is as follows: Mix soda zest, lime juice, pickled garlic juice, sugar, and salt in a mixing bowl until dissolved and well combined. Set aside. Add roasted and finely ground Riceberry and Jasmine rice, peanuts, sliced shallots, soda zest, dried snakehead fish, sliced galangal, pork skin, grated white coconut, pickled garlic, and chili peppers. Mix well. Pour the mixture into a tray and spread evenly. Bake in an oven at 60 degrees Celsius for 2 hours until completely dry. Let the mixture cool to room temperature. Pack the baked riceberry fish snack into ready-to-eat pouches. To eat: Pour the riceberry fish snack mixture into a container, add warm water, stir well, and let it sit for 5-10 minutes. Shape into bite-sized pieces and serve with betel leaves. ------------------------------------------------------------------ The dried riceberry fish snack consists of: riceberry rice, jasmine rice, snakehead fish meat, grated coconut, cooked pork skin, peanuts, shallots, lime juice, soda juice, galangal, sugar, salt, fish sauce, chili peppers, pickled garlic, and betel leaves. The ingredients are processed through drying, allowing for quality control while maintaining the original aroma, taste, and texture of riceberry fish snacks. Adding warm water to the dried riceberry fish snack mixture enhances the flavor and texture. The production process is as follows: In a mixing bowl, combine soda water, lime juice, pickled garlic juice, sugar, and salt. Stir until dissolved and well combined. Set aside. Add finely ground roasted rice, peanuts, chopped onions, soda zest, fish meat, galangal, pork skin, grated coconut, pickled garlic, and chili peppers. Mix well. Pour the mixture into a tray, spread evenly, and bake in an oven at 60 degrees Celsius for 2 hours or until completely dry. Let the mixture cool to room temperature. Package the finished dried riceberry fish snacks into sachets, ready to eat. To serve: Place the dried riceberry fish snack in a container, add warm water, stir well, and let sit for 5-10 minutes. Arrange in bite-sized pieces and serve with betel leaves.

Claims (2)

Revised 24/6/2016 1. Dried fish snack made from riceberry rice consists of: dried snakehead fish 14.35% by weight, riceberry rice 7.15% by weight, jasmine rice 7.15% by weight, sliced galangal 1.40% by weight, bitter orange 4.70% by weight, pickled garlic 3.50% by weight, pork skin 10.70% by weight, granulated sugar 3.15% by weight, fish sauce 3.50% by weight, lime juice 7.15% by weight, peanuts 7.15% by weight, chili peppers 0.80% by weight, grated white coconut 7.15% by weight, shallots 7.15% by weight, salt 0.70% by weight, betel leaves 14.30% by weight. 2. The process for producing dried fish snack from riceberry rice according to claim 1 involves the following steps: Instructions: A. Combine soda water, lime juice, pickled garlic juice, sugar, salt, and fish sauce in a bowl. Stir until dissolved and well combined. Set aside. B. Add finely ground roasted riceberry rice and jasmine rice, peanuts, chopped shallots, soda zest, dried snakehead fish, chopped galangal, pork skin, grated coconut, pickled garlic, and chili peppers. Mix well. C. Pour the mixture into a baking tray, spread evenly, and bake in an oven at 60 degrees Celsius for 2 hours or until completely dry. Let the mixture cool to room temperature. D. Pack the baked riceberry fish snack into sachets, ready to eat. E. To serve: Place the riceberry fish snack in a container, add warm water, stir well, and let stand for 5-10 minutes. Arrange in bite-sized pieces and serve with betel leaves. 1. Dried Fish Snack made from Riceberry Rice: Dried snakehead fish 14.35% by weight, Riceberry rice 7.15% by weight, Jasmine rice 7.15% by weight, Sliced galangal 1.40% by weight, Sour orange 4.70% by weight, Pickled garlic 3.50% by weight, Pork skin 10.70% by weight, Sugar 3.15% by weight, Fish sauce 3.50% by weight, Lime juice 7.15% by weight, Peanuts 7.15% by weight, Chili peppers 0.80% by weight, Grated coconut 7.15% by weight, Shallots 7.15% by weight, Salt 0.70% by weight, Betel leaves 14.30% by weight. 2. The process for producing dried riceberry fish snacks according to patent 1 involves the following steps: a. Mix lime juice, lemon juice, pickled garlic juice, granulated sugar, and salt in a mixing bowl. Stir until dissolved and the ingredients are well combined. Set aside. b. Add finely ground roasted riceberry rice and jasmine rice, peanuts, chopped onions, lime zest, fish meat, galangal, pork skin, grated coconut, pickled garlic, and chili peppers. Mix well. c. Pour the mixture into a tray, spread evenly, and bake in an oven at 60 degrees Celsius for 2 hours or until completely dry. Let the mixture cool to room temperature. d. Package the finished dried riceberry fish snacks into sachets, ready to eat. e. How to eat: Place the dried riceberry fish snacks in a container, add warm water, stir well, and let stand for 5-10 minutes. Arrange in bite-sized pieces and serve with betel leaves.