PROCESS FOR MAKING SEMI-DRIED MARINATED BANGUS ((Chanos chanos)
ABSTRACT
A utility model which relates to the methods for making semi-dried marinated bangus (Chanos
chanos) comprising the following steps: cleaning and deboning of bangus, setting aside and
preparing the marinate, then mixing soy sauce, vinegar, kalamnsi juice, ground black pepper, magic
sarap and crushed garlic, then marinating the bangus for 24 hours and air drying for 3 hours, then
vacuum sealing for storage.
SPECIFICATION
TECHNICAL FIELD OF THE UTILITY MODEL
The present utility model relates generally to a process of making semi dried marinated
bangus.
BACKGROUND OF THE UTILITY MODEL
Fishes are a good source of protein which is why they play an important role in a person’s
diet. Milkfish or bangus (Chanos chanos), is a pinfish that is majorly cultured in the Philippines and
is being produced for domestic consumption due to its contribution to the needs of animal protein
of human being (Navarro, J., 2020). According to Herre and Mendoza (1929), Radcliffe (1912) and
Day (1915), the milkfish farming is more of a trap and grow set up based on the milkfish fry’s
natural stock that comes inland with the tidal waves. It is cultivated in brackish water, fresh water
and marine environments and is the most important fish species that is being farmed in the country
(Yap, W.G., 2007).
Different methods of preserving bangus has been done, especially as “boneless” or deboned,
and are usually sold smoked, fresh chilled, chilled, marinated, and individually packed. Marination
is a process by which a product is submerged in a marinade that is previously prepared
(Eysteinsson, 2016). Marination technology has been used in meat cookery before it was even used
in commercial processing of meat and has expanded from only adding flavor to the meat, to the
improvement of the cooked meat’s juiciness and fasten the tenderization of the meat product
(Palang, E.Y., 2004). Water is essential for microorganisms and bacteria to grow and survive, hence,
the removal of water is important in the preservation of fish products. Drying methods vary from
fish species basing on the type of quality requirement and the end product and is a traditional
practice being followed in many parts of the world (Sachithananthan et al., 1985; N’Jai, 1985). It is a
common method of the preservation of fish, especially in tropical countries and is often used in
combination with smoking or salting before packing. Vacuum packing is a method of removing air
from the package before sealing in order to prevent bacteria from growing since most bacteria
associated with the spoilage of food need oxygen to grow (mohan, c.o., 2017).
Hence, this utility model utilizes deboned bangus or milkfish for making semi-dried
marinated bangus.
Summary of the Utility Model
This utility model is in the process of making semi dried marinated bangus (Chanos chanos).
Milkfish does not only provide protein but is also rich in calcium, potassium, sodium and
magnesium, which are all essential nutrients for the structural components of the tissue of the
human bone (Murthy et al, 2016). The consumption of bangus on a regular basis helps prevent
micronutrient deficiencies (Demarks, 2009) and among the abundant micronutrients that is
present in most edible part of the milkfish were zinc and iron (Francisca et al., 2013).
Drying is the cheapest and the most convenient method of preservation (Eyo, 1986). It can
be done through a variety of sources, such as controlled burning of oil, wood or gas, by the sun,
electrical heating, etc. (Parvathy, U.). Vacuum packaging, also referred as skin packaging involves
removing of air completely to limit oxidation and microbial growth which helps doubling of the
shelf life of fish (Mohan, C.O.).
DETAILED DESCRIPTION OF THE UTILITY MODEL
The following are the process in making marinated bangus and the main ingredients are as
follows: 8-10 pieces bangus, 360 ml soy sauce 350 ml vinegar, 10-15 pieces kalamnsi, 1 tbsp.
ground pepper, 1 tbsp. magic sarap, and ¼ kilogram garlic. First, cleaning, splitting into half and
deboning of bangus or milkfish; setting aside and preparing the marinate mixture; mixing soy sauce
and vinegar with kalamansi juice extracted from the kalamansi, ground pepper, magic sarap, and
crushed garlic; marinating the bangus for 24 hours; after the marination process, ir drying for 3
hours at 70℃; after drying, vacuum sealing of the deboned marinated semi-dried bangus.
CLAIMS:
1. A process of making Ready to Fry Taro Sticks comprising of the steps of:
a. Cleaning, splitting into half and deboning of bangus;
b. Setting aside and preparing the marinate mixture;
c. Mixing 350 ml soy sauce and 350 ml vinegar with kalamansi juice extracted
from 10-15 pieces kalamansi, 1 tbsp. ground pepper, 1 tbsp. magic sarap, and
crushed ¼ kilogram garlic;
d. Marinating the bangus for 24 hours;
e. After the marination process, ir drying for 3 hours at 70℃;
f. after drying, vaccum sealing of the deboned marinated semi-dried bangus.
2. Semi-dried deboned, marinated bangus as obtainable by the process of according to claim 1.
