Fermented fish chili paste and the production process.

Abstract

Nam Prik Pla Khuean (fish chili paste) consists of marinated fish meat, bird's eye chilies, salt, shallots, coriander roots, sugar, and lime. Garlic and coriander are used in making this fish chili paste, which undergoes a fermentation process, allowing microorganisms to work their magic. With glucose, various enzymes can be produced, including amylase, protease, and lipase. These enzymes will perform... The breakdown of polysaccharides, proteins, and fats results in changes to the aroma, flavor, and texture of the product, but it remains a key characteristic. The fish meat obtained is acceptable or desired by consumers and has a sour and salty taste, while also being rich in prebiotics. The quality of the fermented fish, when used as an ingredient in chili paste, results in a different flavor compared to other methods. Use fresh fish.

Claims

1. Fermented fish chili paste consists of: - 65-70 grams of marinated fish meat - 2-4 grams of bird's eye chilies - 1-2 grams of salt - 3-5 grams of shallots - 1-2 grams of coriander roots - 2-3 grams of sugar - 1-2 grams of lemon juice - 3-5 grams of garlic - 5-7 grams of coriander 2. The process of producing fermented fish chili paste using the recipe specified in Patent 1, which involves the following steps: Step 1: Preparing the fish. Wash the fish fillets thoroughly and let them drain. Then, reduce the size of the pieces by finely chopping them. Step 2: Fermenting the fish. Use 3 grams of salt and ferment for 3 days. Then ferment with roasted rice for another 3 days, at a temperature of 25-30 degrees Celsius. Step 3: Preparing the chili paste. Combine all the ingredients: bird's eye chilies, salt, shallots, coriander roots, sugar, lime juice, garlic, and coriander leaves. Then, pound or grind all the ingredients together. Step 4: Making Fermented Fish Chili Paste. Take the fish meat obtained from fermentation in Step 2 and stir-fry it with the chili paste prepared in Step 3 over low heat until the mixture is dry, crispy, and cooked, for about 10 minutes. Then, pack it into an airtight container. This entire process can be used with all types of freshwater fish.