TH21346Y - A recipe for seasoned catfish containing okra and a specific production method. - Google Patents

Abstract

This recipe for seasoned catfish with okra includes catfish meat, flour, onion, vegetable oil, okra mucilage, pepper, salt, and water. First, fillet the catfish, removing the bones and skin, and wash it in saltwater. Set aside the prepared fish meat. Next, cut the prepared fish meat into pieces and grind it. Blend the ground fish with salt, then add flour, onion, and pepper. Continue blending, then add water and vegetable oil and blend again. Finally, add the okra mucilage and blend until combined. This will result in seasoned ground catfish.

Claims (8)

1. A recipe for seasoned catfish with okra, consisting of: catfish meat 60-65% by weight, flour 3-5% by weight, onion 8-10% by weight, vegetable oil 3-5% by weight, okra mucilage 7-10% by weight, pepper 0.7-1% by weight, salt 0.7-1% by weight, and water 10-12% by weight. 2. A recipe for seasoned catfish containing okra, as per claim 1, where the catfish used is Big U catfish. 3. A catfish recipe containing okra, as per either claim 1 or 2, where the starch can be selected from tapioca starch, wheat starch, or corn starch, either individually or in combination with two or more. 4. A recipe for seasoned catfish containing okra, as per any one of Patents 1 through 3, where the vegetable oil may be selected from rice bran oil, soybean oil, or palm oil, either individually or in combination with two or more. 5. A recipe for seasoned catfish containing okra, in accordance with any one of Patents 1 through 4, where pepper can be selected from white pepper, black pepper, either individually or in combination with both. 6. A recipe for seasoned catfish containing okra, according to any one of claims 1 through 5, in which the appropriate ingredients according to this invention consist of 60-65% by weight of Big U catfish meat, 3-5% by weight of tapioca starch, 8-10% by weight of onion, 3-5% by weight of rice bran oil, 7-10% by weight of okra mucilage, 0.7-1% by weight of white pepper, 0.7-1% by weight of salt, and 10-12% by weight of water. 7. The process for producing seasoned catfish patties containing okra, as described in any one of claims 1 through 6, involves the following steps: a. Wash the headless and gutted catfish with clean water. Then, fillet the fish, separating the bones and skin from the flesh. b. Wash the skinless fish meat with a 0.3% (weight/volume) brine solution at a weight ratio of fish meat to brine to remove slime and fishy odor. c. Cut the prepared fish meat into 1-2 cm pieces and grind it using a grinder with a 5 mm bore. Mix the ground fish meat with salt, then add flour, onion, and pepper and mix well. Add water and vegetable oil and continue mixing. Then add okra slime and continue mixing. e. Take 80 (plus or minus) 5 grams of the mixed fish meat and place it in a circular mold to obtain flat catfish patties. Desired shape and size. Heat until the center of the patty reaches a temperature of 70 (plus or minus) 2 degrees Celsius. This will result in catfish patties with a mixture of okra mucus, ready to eat. 8. Seasoned catfish containing okra, obtained from a recipe and production process according to any one of claims 1 through 7.