TH20328Y - Crispy fish chips with fermented fish sauce flavor and manufacturing process. - Google Patents

Abstract

Crispy fish chips with fermented fish sauce flavor are made from minced fish meat, glutinous rice, sugar, tapioca starch, fermented fish sauce powder, baking powder, MSG, soy sauce, and salt. The minced fish meat and all ingredients are chopped and mixed until smooth. It is then heated until dry and baked until crispy. This product development aims to enhance the flavor of crispy fish chips, providing a protein-rich snack with nutritional value. Furthermore, it adds value to fermented fish sauce and offers a healthier option for consumers, as it does not use oil, thus reducing the harmful fat content.

Claims (3)

1. Crispy fish chips with fermented fish sauce flavor, consisting of: minced fish meat 54.0-59.0% by weight, glutinous rice 8.0-16.0% by weight, granulated sugar 6.0-14.0% by weight, tapioca starch 4.0-12.0% by weight, fermented fish sauce powder 4.0-12.0% by weight, baking powder 1.4-2.0% by weight, monosodium glutamate (MSG) 0.4-1.2% by weight, soy sauce 0.4-1.2% by weight, and salt 0.1-0.7% by weight. 2. Production process of crispy baked fish chips with fermented fish sauce flavor: The steps are as follows: a. Cut off the heads, remove the guts, fillet the fish, and peel the skin. Cut the fish meat into small pieces and wash it with a 3-4% salt solution at 3-4 degrees Celsius. Then, grind it finely while maintaining a temperature not exceeding 10-15 degrees Celsius. b. Mix the ground fish meat, glutinous rice, sugar, tapioca starch, fermented fish sauce powder, baking powder, MSG, soy sauce, and salt until smooth and homogeneous. c. Place 10-15 grams of the mixture onto the heating plate of a waffle maker at the highest heat for 60-90 seconds. d. Bake in a convection oven at 70-80 degrees Celsius for 60-120 minutes. 3. Crispy fish chips with fermented fish sauce flavor, obtained from the recipe and manufacturing process as specified in either claim 1 or 2.