TH18539C3 - Ozone gas-baked salted fish production process - Google Patents

Abstract

Summary of the invention which will appear on the advertisement page ReadFile:------02/03/2021------(OCR)Ozone-gas-baked salted fish production process consists of the following steps: ozone water production by Use 15 grams of ozone gas per 1 hour, put it into 100 liters of tap water for 1 hour, bring the fish that have been sorted and gutted, trimmed in one of them, washed with ozone water prepared and then soaked with water. ozone for 1 hour, then salted fish for 15 days with a ratio of fresh fish to salt of 1 to 2. The marinated fish were washed with ozone and dried at 50°C for 5 hours and then gas-fired. Ozone 15 grams per 1 hour for 2 hours and vacuum packaging------------------17/04/2019------(OCR)page 1 of 1 page summary of the invention of the ozone gas-baked salted fish production process consists of the process of producing ozone water by using 15 grams of ozone gas per 1 hour into 100 liters of water for 1 hour. Sorted and gutted fish, trimmed, washed with ozonated water and then sautéed with ozone water for 1 hour, then salted the fish for 15 days with a reduced ratio of 1:1 to 2 salt. After washing with ozone water, drying at 50°C for 5 hours, then drying with ozone gas 15g/hour for 2 hours, and vacuum packaging---------- --Page 1 of the number 1 page, a summary of the invention of the production process of salted fish baked with ozone gas. It consists of parts such as the production of ozone by using 15 grams of ozone gas per 1 hour into 100 liters of tap water for 1 hour. The fish were sorted and gutted, trimmed, or one of them was washed with ozone and then soaked in ozone water for 1 hour, then salted for 15 days with a ratio of fresh fish to salt equal to 1:1. 2The marinated fish was washed with ozone water, dried at 50°C for 5 hours, then dried with ozone gas 15g per 1 hour for 2 hours and vacuum packaging.

Claims (1)

Claims (all) which will not appear on the classifieds page:------02/03/2021------(OCR) 1. Ozone gas-fired salted fish production process consists of feathers, namely: Step 1 Produce ozone water by using 15 grams of ozone gas per 1 hour put into 100 liters of tap water for 1 hour. 3 The fish obtained from step 2 were washed with ozone from step 1 twice. STEP 1 for 1 hour STEP 5: Ferment the fish with salt for 15 days with a reduced fish to salt ratio of 1 to 2 STEP 6 Produce ozone water one more time according to STEP 1 STEP 7 Wash the fish With the ozone water prepared from step 6, step 8, steam the fish from step 7 at 50°C for 5 hours, step 9 remove the dried fish from step 8. Come bake with ozone gas 15 grams per 1 hour for 2 hours Step 10 Vacuum packaging -----17/04/2562---- --(OCR) page 1 of number 1 claim page 1. The process of producing salted fish baked with ozone gas is as follows: Step 1 produce ozone by using 15 grams of ozone gas per 1 hour and put it into 100 liters of water for 1 hour. and gutting, trimming, step 3, bring the fish obtained from step 2 to wash with ozone from step 1 2 times, step 4 bring the fish that has been washed with ozone from step 3 Continue with the ozone water obtained from step 1 for 1 hour, step 5, salt the fish for 15 days with a reduced fish to salt ratio of 1 to 2, step 6, produce the ozone water one more time according to the procedure. Step 1, Step 7, rinse the fish with ozone water prepared from Step 6 one time, Step 8 bake the fish from Step 7 at 50 degrees Celsius for 5 hours, Step 9. The dried fish from Stage 8 were baked with ozone gas 15 grams per 1 hour for 2 hours. 1 claim page 1. The process of producing salted fish baked with ozone gas consists of the following steps: Step 1: Produce Naozone by using 15 grams of ozone gas per 1 hour, pour it into 100 liters of tap water for 1 hour, Step 2, bring the fish to sequester the fish. and cut, trimmed, or either of step 3, the fish obtained from step 2 were washed with ozone from step 1 twice; step 4, the fish that had been washed with ozone Step 3, continue with Naozone obtained from Step 1 for 1 hour, Step 5, salt the fish for 15 days with a reduction ratio of 1:1 to 2 salt, Step 6, produce ozone again. 1 time according to step 1, step 7, wash fish with ozone prepared from step 6 for 1 time, step 8, bake fish obtained from step 7 at a temperature of 50 degrees Celsius for 5 hours. Step 9 The dried fish from step 8 were baked with ozone gas 15 grams per 1 hour for 2 hours. Step 10 vacuum packaging.