A PROCESS OF PRODUCING COCONUT (Cocos nucifera), CHILI (Capsicum annuum) FISH PASTE

Abstract

This utility model relates to a process of producing paste from coconut (Cocos nucifera), chili (Capsicum annuum) and fish comprising the steps of: grating the matured coconut and measuring 1,000 grams; adding 500 ml of lukewarm water to the grated coconut to make a coconut milk mixture extracting the coconut milk by squeezing and straining the mixture using a fine mesh strainer; putting the coconut milk in a pan and bringing it to boil stirring continuously until brownish residues are formed; sautéing 125 grams of minced garlic in the coconut oil and adding the 250 grams of minced dried fish until it turns golden brown; adding 75 grams salt and 30 grams powdered chili; and mixing the sautéed coconut, fish, and chili thoroughly until the mixture reaches a uniform consistency. According to the coconut chili fish paste disclosed by the invention, the sensory quality of the paste is researched, so that the prepared coconut chili fish paste has the characteristics of flavor, texture, and tastiness of the paste and has nourishing and health-care effects which is suitable for people who love spicy foods.