Furikake-Pickled fish Seasoning (Herbal Taste and …. fish.pdfThe Pickled Fish (Pla-Som) made by...
Transcript of Furikake-Pickled fish Seasoning (Herbal Taste and …. fish.pdfThe Pickled Fish (Pla-Som) made by...
Contact Mrs. Jirapon Luengpailin / Ms. Chindaporn Pholsungnoen Intellectual Property Center, 2nd fl. of the President building 2, Khon Kaen University,
Mitraphab Rd., Amphur Muang, Khon Kaen 40002, Thailand.
Telephone +66-4320-2733 / +66-86451-4455
Website https://ip.kku.ac.th Email : [email protected] / [email protected]
Nowadays, Pickled fish Seasoning powder is more popular. The principles of Pickled fish Seasoning powder is one of fish
preservation using streaming and drying fermented fish and then season with chili, herbs, and seaweed so it can extend shelf life and
keeping the good taste, then grind it into powder. In market sale product known as Noritama, a FURIKAKE dried food condiment
sprinkled over rice in Japan. In Thailand, dried fish chili paste dried food condiment sprinkled over rice, a brand in market produced
by OTOP group from Chonburi, sold as Noriko brand, etc.
In Northeastern Thailand, an abundance of freshwater fish in family Cyprinidae makes it popular source for food. The popular
menu in Northeast region known as raw fish spicy salad (Koi Pla), fermented fish (Pla-Ra), and including Pickled fish (Pla-Som) menu
are often uncooked. The Pickled Fish (Pla-Som) made by adding salt, garlic, and cooked rice and incubating for 1-3 days to make it
sour.
Our research work found that the liver fluke metacercaria (cause of liver fluke infection which is the risk of cholangiocarcinoma in
this region) contaminated in fermented fishes or pickled fishes from the northeastern and central parts of Thailand. Therefore, to
preserve food and avoid the liver fluke infection, the inventor has made new food menu that remains pickled fish taste but safe from
liver fluke infection. Furikake-Pickled fish Seasoning (Spices Taste, Herbal Taste, and Seaweed Taste) made from Cyprinoid fish and
seasoning with chili, Thai herbs and or seaweed.
Product Application Being stored for a long time with tasty
Safe from liver fluke infection
The taste can be adopted to consumer’s tastes
A kind of seasoning powder
Highlight
Ownership : KHON KAEN UNIVERSITY
Inventors : Prof. Thidarut Boonmars, D.V.M., Ph.D. et al.
publication
IP STATUS
Thai petty patent
Application No. 13844 / 13845
Issued on April, 26 2018
OBJECTIVE
Licensing
Target Investment Group : Food industry
Furikake-Pickled fish Seasoning
(Herbal Taste and Seaweed Taste)