TH22437Y - Ready-to-eat fish soup products and manufacturing processes. - Google Patents

Abstract

This ready-to-eat concentrated fish soup product, as described in this invention, consists of fish meat, onion, cornstarch, salt, pepper, calcium powder from fish bones, and water. The production process begins by washing the fish meat with ozone, then washing and chopping the onion into small pieces. The prepared fish meat and onion are heated and then ground into a homogeneous paste. The paste is then strained through a sieve. The resulting mixture is heated again, cornstarch is added, seasoned with salt and pepper, and calcium powder from fish bones is added. The mixture is thoroughly combined and heated. The ready-to-eat concentrated fish soup is then packaged in airtight containers and sterilized. The goal of this invention is to develop a formula and production process for ready-to-eat concentrated fish soup, increasing its nutritional value. While traditionally concentrated fish soup is high in protein and fat, this product increases its calcium and phosphorus content, making it a highly nutritious liquid food suitable for consumers of all ages, especially the elderly and those with chewing difficulties. It offers a healthy food option and is convenient for modern lifestyles. Furthermore, it has the potential for industrial-scale production for export.

Claims (4)

1. The ready-to-eat concentrated fish soup product, as described in this invention, consists of the following ingredients: fish meat 20-40 percent by weight, onion 4-6 percent by weight, corn starch 1-3 percent by weight, salt 0.2-0.4 percent by weight, pepper 0.1-0.3 percent by weight, calcium powder from fish bones 0.1-0.3 percent by weight, and water 54.6-70 percent by weight. 2. Ready-to-eat concentrated fish soup product, as per claim 1, where the fish used in the ingredients may be selected from freshwater or saltwater fish, either individually or in combination. 3. Ready-to-eat concentrated fish soup product, as per claim 1, where the fish bones used in the ingredients, and the calcium powder from fish bones, may be selected from freshwater fish bones or saltwater fish bones, either individually or in combination. 4. Production process of ready-to-eat concentrated fish soup product according to any one of the rights 1-3, which includes the following steps: a. Wash the fish meat, cut into 1-1.5 cm cubes, including any scraps removed from the bones, with ozone for 25-40 minutes at a temperature of 20-35 degrees Celsius. b. Wash the onion with clean water and cut it into 1-1.5 cm cubes. c. Heat the ingredients from steps a and b at a temperature of 90-100 degrees Celsius for 3-5 minutes. d. Blend the mixture from step c until homogeneous using an electric blender at a speed of 10,000-16,000 revolutions per minute, then strain the mixture through a sieve. e. Heat the blended mixture from step d at a temperature of 80-100 degrees Celsius for 2-5 minutes. f. Gradually add the cornstarch dissolved in water. B. Mix well. Season with salt and pepper, then add the calcium powder from the fish wash. Mix well, then heat at 80-100 degrees Celsius for 2-10 minutes. C. Pack in airtight containers and sterilize at 121 degrees Celsius under 15 psi pressure for 20-25 minutes. The result is a ready-to-eat fish soup with a creamy, white consistency, a natural fish aroma, but without any fishy odor.