TH22153Y - Recipe for Stir-fried Crispy Sea Bass with Chili and Ginger, and Production Method. - Google Patents

Abstract

------15/09/2563------(OCR) Crispy Fried Milk Sea Bass with Ginger and Chili. This recipe consists of chili, ginger, grilled milk sea bass, dried shrimp, palm sugar, salt, kaffir lime leaves, pork cracklings, and oil, all cooked using various methods to create a crispy fried milk sea bass with ginger and chili that is free from fishy odor and bones. The objective is to develop a chili and ginger stir-fry recipe using milk sea bass as the main ingredient. Because milk sea bass has many bones, preparing a finely chopped or minced dish is suitable for it. ------------ Page 1 of 1. Summary of the Invention: The recipe for crispy fried milk sea bass with ginger and chili, as described in the invention, consists of chili, ginger, grilled milk sea bass, dried shrimp, palm sugar, salt, kaffir lime leaves, pork cracklings, and oil, all cooked using various methods to create a crispy fried milk sea bass with ginger and chili that is free from fishy odor and bones. The objective is to... Develop a stir-fried ginger and chili dish using moonshine as the main ingredient. Because moonshine has many bones, preparing dishes with a fine texture, such as grinding it into small pieces, is ideal.

Claims (4)

------15/09/2563------(OCR) 1. The recipe for Crispy Fried Sea Bass with Chili and Ginger consists of: Chili and ginger 23.25% by weight, Sea bass 42.44% by weight, Dried shrimp 11.63% by weight, Palm sugar 4.65% by weight, Salt 0.58% by weight, Kaffir lime leaves 2.33% by weight, Pork cracklings 11.63% by weight, and Pork fat 3.49% by weight. 2. The production process for Crispy Fried Sea Bass with Chili and Ginger, using the ingredients as per Patent 1, involves the following steps: a. Soak dried bird's eye chilies and dried bird's eye chilies in hot water at 90-95 degrees Celsius for 20-30 minutes. Then, squeeze out the excess water and set aside. b. Finely chop galangal and lemongrass. Peel and finely chop the kaffir lime peel. Slice the shallots and garlic into small pieces. A. Roast coriander and cumin seeds until fragrant, then grind finely. Wrap shrimp paste in banana leaves and grill over fire until fragrant. B. Grind dried bird's eye chilies and dried red chilies, adding a little salt to make grinding easier and prevent slipping. Grind until finely ground. Add galangal, lemongrass, kaffir lime zest, roasted and ground coriander seeds, and roasted and ground cumin. Continue grinding until fine. Then add garlic, shallots, and the remaining salt. Continue grinding until fine, and add the shrimp paste last. Continue grinding until everything is well combined. Set aside. The ground chili mixture will yield a total of 250 grams. C. Cut pork fat into 1x1 cm pieces, then render until all the oil is extracted. This will yield pork cracklings and pork fat. Remove the pork cracklings and let the oil drain. D. Prepare dried shrimp by coarsely grinding them. Prepare the deboned sea bass, grill it, and fluff it up by grinding. Then add the dried shrimp... The sea bass fillets are deep-fried in oil at a temperature of 170-220 degrees Celsius until crispy. Drain the oil. Sauté the chili and ginger with lard over a temperature of 80-90 degrees Celsius. Add palm sugar and salt, stir well. Add dried shrimp and the crispy sea bass fillets. Stir until the curry paste, fish, and dried shrimp are well combined. Add finely chopped kaffir lime leaves. Remove from the heat. Toss with the crispy pork cracklings and finely chopped kaffir lime leaves. 3. Recipe for Crispy Sea Bass with Chili and Ginger, according to claim 1, where chili and ginger consist of... Dried bird's eye chilies soaked in water, 19.80% by weight; dried Thai chilies soaked in water, 9.80% by weight; salt, 3.00% by weight; galangal, 2.40% by weight; lemongrass, 2.50% by weight; kaffir lime peel, 0.50% by weight; roasted and ground coriander seeds, 2.00% by weight; roasted and ground cumin, 2.00% by weight; Thai garlic, 14.00% by weight; shallots, 40.00% by weight; roasted shrimp paste, 4.00% by weight. 4. Recipe for Stir-fried Crispy Sea Bass with Chili and Ginger, according to claim 1, where the sea bass has the following deboning process: a. Scale and clean the fish. Cut along the back into two parts, keeping the belly attached. Cut from the base of the tail up to the mouth. b. Remove all gills and internal organs. C. Clean the fish thoroughly. Remove the central bone, bones near the dorsal fin, and the dorsal fin itself, leaving as little meat as possible. D. There are four lines of bones to remove: Line 1: Located in the fish's gill area. Use a knife to slice from the head down to the tail, trying to stay as close to the bone line as possible. Use forceps to pull out the bones one by one. Line 2: Approximately 1 inch from the dorsal fin. Use a knife to slice along two lines of bones, one on the left and one on the right, from the head down to the tail, about halfway across the fish, trying to stay as close to the bone line as possible. Use forceps to pull out the bones one by one. Line 3: Approximately half an inch from the dorsal fin. Use a knife to slice along the bone from the tail up to the head, either left or right. Slice gently, as pressing too hard will break the bone, making it difficult to remove. After that, slice diagonally along both the left and right sides of the bone. The bone lines will be clearly visible. Use forceps to pull out the bones one by one. The fourth bone line is about 1 inch away from the belly line (the first bone line). Use a knife to fillet from the tail towards the head for about half the fish. Then fillet the same way as the third line. Use forceps to pull out the bones one by one, starting with the second half and continuing until finished. After that, cook the fish as desired. ------------ Page 1 of 2 pages. Copyright 1. Stir-fried Crispy Sea Bass with Chili and Ginger: Ingredients include chili and ginger (23.25% by weight), sea bass (42.44% by weight), dried shrimp (11.63% by weight), palm sugar (4.65% by weight), salt (0.58% by weight), kaffir lime leaves (2.33% by weight), pork cracklings (11.63% by weight), and lard (3.49% by weight). 2. Preparation Method for Crispy Fried Sea Bass with Chili and Ginger: The steps are as follows: a. Soak dried bird's eye chilies and dried red chilies in hot water at 90-95 degrees Celsius for 20-30 minutes. Then, squeeze out the excess water and set aside. b. Finely chop galangal and lemongrass. Peel and finely chop kaffir lime peel. Chop shallots and garlic into small pieces. Roast coriander seeds and cumin until fragrant and then grind finely. Wrap shrimp paste in banana leaves and grill over fire until fragrant. c. Grind the dried bird's eye chilies and red chilies, adding a little salt to make grinding easier and prevent slipping. Grind until finely ground. Add galangal, lemongrass, kaffir lime peel, roasted and ground coriander seeds, and roasted and ground cumin. Continue grinding until finely ground. Then, add the remaining garlic, shallots, and salt. Continue grinding until finely ground. Finally, add the shrimp paste and continue grinding until a smooth paste is formed. 1. Combine the ingredients: 250 grams of pounded chili and ginger, set aside. 2. Cut the pork fat into 1x1 cm pieces and render until all the oil is extracted, resulting in pork cracklings and pork oil. Drain the pork cracklings. 3. Prepare the dried shrimp by coarsely pounding. Prepare the deboned sea bass, grill it, and fluff it up by grinding. Fry the dried shrimp and sea bass in oil at 170-220 degrees Celsius until crispy. Drain the oil. 4. Sauté the chili and ginger mixture with the pork oil over 80-90 degrees Celsius. Add palm sugar and salt, stir well. Add the dried shrimp and fluffed sea bass, stir until the mixture is well combined. Add the finely chopped kaffir lime leaves. Remove from heat and toss with the pork cracklings and kaffir lime leaves. 3. Crispy Fried Sea Bass with Chili and Ginger. According to claim 1, the chili and ginger mixture consists of: 19.80% by weight of dried bird's eye chilies soaked in water; 9.80% by weight of dried red chilies soaked in water; 3.00% by weight of salt; 2.40% by weight of galangal; 2.50% by weight of lemongrass; 0.50% by weight of kaffir lime peel; 2.00% by weight of roasted and ground coriander seeds; 2.00% by weight of roasted and ground cumin; 14.00% by weight of Thai garlic; 40.00% by weight of shallots; and 4.00% by weight of roasted shrimp paste. 4. Stir-fried Crispy Sea Bass with Chili and Ginger. According to claim 1, the deboning process for sea bass is as follows: A. Scale and clean the fish. Cut along the back into two parts, leaving the belly attached to the anus. Cut from the base of the tail up to the mouth. B. Remove all gills and internal organs. Clean thoroughly. C. Remove the central bone, bones near the dorsal fin, and the dorsal fin itself, leaving as little meat as possible. D. There are four lines of bones to be removed: Line 1 is located in the belly. Cut it off using a knife starting from the head down to the tail. Try to get as close to the bone line as possible. Use forceps to pull out the bones one by one. The second bone line is about 1 inch from the dorsal fin. Use a knife to slice along two bone lines on both the left and right sides, from the head down to the tail of the fish, about halfway up the body. Try to get as close to the bone line as possible. Use forceps to pull out the bones one by one. The third bone line is about half an inch from the dorsal fin. Use a knife to slice along the bone from the tail up to the head of the fish, either on the left or right side. Cut lightly, as pressing too hard will break the bone, making it difficult to pull. After that, slice diagonally on both the left and right sides along the entire length until the bone lines are clearly visible. Use forceps to pull out the bones one by one. The fourth bone line is about 1 inch from the belly line (bone line 1). Use a knife to slice from the tail up to the head of the fish, about halfway up the body. Then slice as in the third line. Use forceps to pull out the bones one by one. Continue working on the second half until finished. Then, prepare the dish as desired.