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 : ip@kku.ac.th / chinph@kku.ac.th

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)