TH23329U - Steamed snakehead fish in banana leaves and its production process. - Google Patents

Abstract

This OCR (Optical Character Reaction) invention develops texture-modified healthy food products in the form of meal sets, main meals, and snacks. It is classified at Level 2: Easily Crushable by Gum. The product is Steamed Snakehead Fish Curry (Ho Mok Pla Chon), consisting of: fresh snakehead fish meat, cut into small pieces; Ho Mok curry paste; UHT coconut milk; chicken egg; shredded kaffir lime leaves; palm sugar; fish sauce; modified starch; rice flour; blanched basil leaves; and sliced bird's eye chilies. The Ho Mok curry paste ingredients include: large dried chilies, small dried bird's eye chilies, sliced shallots, sliced garlic, sliced galangal, sliced coriander root, sliced ginger, sliced lemongrass, kaffir lime zest, shrimp paste, and salt. The production process is as follows: Preparation of the Ho Mok curry paste: Cut the large and small dried chilies into pieces, remove the seeds, soak in water, and squeeze out the water. Grind the chilies, sliced shallots, sliced garlic, sliced galangal, sliced coriander root, sliced ginger, sliced lemongrass, and kaffir lime zest until finely combined. Next, add shrimp paste and salt, and mix until finely ground to make the curry paste for the fish cakes. Blend the fish meat with the curry paste using a food processor until well combined. Add the finely chopped kaffir lime leaves, modified starch, and egg, and blend until smooth. Add fish sauce and palm sugar, and mix well. Add coconut milk and stir until the mixture is thick and well combined. Set aside. Dissolve rice flour in coconut milk and heat over medium heat, stirring constantly until thickened. This will be used as a topping for the fish cakes. Place the fish cake mixture onto blanched basil leaves lined in a heat-resistant container. Drizzle with the coconut milk topping and sprinkle with blanched red chili peppers. Close the lid tightly and steam in a retort to sterilize.

Claims (2)

OCR 1. Steamed Snakehead Fish Curry (Ho Mok Pla Chon) Ingredients: - Fresh snakehead fish meat, cut into small pieces, 1200 grams - Curry paste, 300 grams - UHT coconut milk, 1200 grams - Chicken eggs, 240 grams - Kaffir lime leaves, finely shredded, 20 grams - Palm sugar, 20 grams - Fish sauce, 60 grams - Flour, 15 grams - Rice flour, 12 grams - Blanched basil leaves, 250 grams - Red chili peppers, sliced, 50 grams Curry paste ingredients: - Large dried chilies, 26 grams - Small dried bird's eye chilies, 4 grams - Sliced shallots, 50 grams - Sliced garlic, 58 grams - Sliced fingerroot, 36 grams - Sliced coriander root, 18 grams - Sliced galangal, 12 grams - Sliced lemongrass, 34 grams - Kaffir lime zest, 6 grams - Shrimp paste, quantity not specified 20 grams - Salt (10 grams) 2. The production process of steamed snakehead fish in banana leaves, as per claim number 1, involves the following steps: a. Preparation of the curry paste: Cut large and small dried chilies into pieces, remove the seeds, soak in water, and squeeze out the water. Grind and mix the chilies with chopped shallots, chopped garlic, sliced galangal, chopped coriander root, sliced ginger, sliced lemongrass, and kaffir lime zest until finely combined. Then add shrimp paste and salt and mix until finely ground to obtain the curry paste. b. Grinding and mixing the fish meat with the curry paste. A. Using a food processor, blend until well combined. Add finely chopped kaffir lime leaves, rice flour, and eggs. Blend until smooth and well combined. Add fish sauce and palm sugar, and mix well. B. Add coconut milk (reserve 300 grams of coconut milk for dissolving the rice flour) to the mixture from step B. D. Dissolve the rice flour with 300 grams of coconut milk, heat and stir until thickened, to be used as a topping for the steamed fish cakes. E. Place 120 grams of the steamed fish cake mixture onto blanched basil leaves in a heat-resistant container. Drizzle with the coconut milk topping and sprinkle with blanched red chili peppers. Cover tightly and heat at 117-121 degrees Celsius for 30-40 minutes in a steamed retort for sterilization.