PATENT ACT 1970
(39 OF 1970)
COMPLETE SPECIFICATION
(FORM-2)
TITLE- A Novel Composition and Method for Preparation of Prawn Lollipop. NAME OF APPLICANT- Dish Hospitality Pvt. Ltd.
ADDRESS OF APPLICANT- A-Wing, 3rd Floor, Raheja Point - 1, Jawaharlal Nehru Road, Vakola, Santacruz (E), Mumbai - 400 055.
PREAMBLE OF INVENTION- This invention in particular describes the nature of the invention and the manner in which it is to be performed.

FIELD OF INVENTION-
The present invention relates to a method for producing a prawn lollipop using prawn as start materials, and to a processed prawn lollipop produced by the method. More particularly, the present invention relates to a method for producing a prawn lollipop product using a predust, dry batter, water, salt, rice flakes, curd powder, milk powder, turmeric powder, mustard oil, dry mango powder, chat masala, pickle powder and pickle mixture, and to a processed prawn product produced by the method.
PRIOR ART-
In the existing system as given in United States Patent 6884455, wherein, a fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus are lactic acid bacteria belonging to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No. 11708 deposition to International Patent Organism Depositary). A method for producing the processed seafood product comprises the steps of fermenting fish and shellfish at temperature not higher than 10° C, followed by smoking

and drying the fermented fish and shellfish. A processed seafood product produced by the above-mentioned method is also provided.
In the existing system as given in United States Patent Application 20010016219, wherein the said invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.
In the existing system as given in United States Patent 4902519, wherein, the said invention describes a lollipop-type confection which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.
In the existing system as given in United States Patent 4362752, wherein, said invention relates to a product of fish meat paste simulating shrimp, prawn or lobster, prepared by mixing 1 part by weight of fish meat paste and 0.2 to 2.5 parts by weight of edible fibrous material having a three-dimensional reticulate structure, kneading the mixture and forming the kneaded mixture into pieces of a predetermined shape and size. The fibrous material may be replaced by 0.4 to 2.0 parts by weight of edible fibers of less than 0.5 mm in diameter. The edible fibrous material or fibers incorporated into the fish meat paste impart

to the product a texture which gives a particular oral sensation as if real shrimp, prawn or lobster were being eaten.
OBJECT OF THE INVENTION - The present invention relates to a novel composition and method for preparation of Prawn Lollipop product. No such preparation has been found in the prior art.
STATEMENT OF INVENTION - The inventor has invented novel composition and method for preparation of Prawn Lollipop.
DETAILED DESCRIPTION OF INVENTION-
The best mode for carrying out the invention is presented in terms of its preferred embodiment. However, the invention is not limited to the described embodiment, and a person skilled in the art will appreciate that many other embodiments of the invention are possible without deviating from the basic concept of the invention, and that any such work around will also fall under scope of this invention. It is envisioned that other styles and configurations of the present invention can be easily incorporated into the teachings of the present invention, and only one particular configuration shall be shown and described for purposes of clarity and disclosure and not by way of limitation of scope.
The terms "a" and "an" herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items.
The invention herein refers to a novel composition and method for preparation of Prawn Lollipop. The following formula of processing a Prawn Lollipop is mentioned.
The essential ingredients of the present invention comprises prawns, dry batter, water, salt, rice flakes, curd powder, milk powder, turmeric powder, mustard oil, dry mango powder, chat masala, pickle powder and pickle mixture.

An example of a preferred essential composition of the present invention is prepared a follows:

INGREDIENT QNTY (GMS)
PRAWNS 49.16
PREDUST 2.50
DRY BATTER 7.80
WATER 12.00
SALT 0.60
POHA (RICE FLAKES) 22.00
CURD POWDER 1.20
MILK POWDER 1.20
TURMERIC POWDER 0.14
MUSTARD OIL 1.20
DRY MANGO POWDER 0.70
CHAT MASALA 0.70
PICKLES POWDER 0.40
PICKLES MIXTURE 0.40
100.00

The method of preparation is mentioned in a stage wise below -
Stage -1 - Mincing
Prawns are received and unwrapped and put in buffalo chopper for mincing. Using buffalo chopper for a batch of 10 kg, in less than 2 minutes.
Stage- 2 - Marination
Minced Prawns are then mixed (marinated) in freshly prepared achari lollipop mixture consisting of different spices and mustard oil and milk powder. Achari lollipop mixture comprises of turmeric powder, dry mango powder, chilli powder, mustard seeds, nigella seed's (kalonji/ onion seeds), aniseed, coriander seeds, cumin seeds, mild solids, curd solids and mustard oil. The preparation will thus be called as prawn lollipop - achari.
Alternatively, minced prawns can be mixed (marinated) in freshly prepared malai mix consisting of milk solids, curd solids, cheese powder, coriander leaves, green chilli, lemon juice and salt. The preparation will thus be called as prawn lollipop - malai.
Alternatively, minced prawns can be mixed (marinated) in freshly prepared tandoori mix consisting of tandoori seasoning, coriander leaves, lemon juice, salt, potato powder, milk solids, curd solids. The said preparation will thus be called as prawn lollipop - tandoori.
Alternatively, minced prawns can be mixed (marinated) in freshly prepared paprika and garlic mix; consisting of garlic, olive oil, parsley, paprika powder, potato powder, lemon juice, salt and sugar. The said preparation will thus be called as prawn lollipop - paprika n garlic coated with semolina and bread crumb.
Alternatively, minced prawns can be mixed (marinated) in freshly prepared parsley and garlic mix consisting of garlic, green capsicum, yellow peppers, red peppers, olive oil,

lemon juice, parsley, potato powder and salt. The said preparation will thus be called as prawn lollipop - parsley and garlic coated with rice flakes (Poha)
Stage - 3 - Pre- dusting
Marinated prawns mixture is portioned weight wise and rolled in first coating of dry pre-dust powder. Predust powder comprises of wheat flour, gluten and E 450.
Stage - 4 - Batter Coating
The portion is then coated with prepared batter mix of viscosity at 35- 45 seconds as measured under Ford cup/ brooke-field viscometer/ red wood method. Batter mix comprises of wheat flour, gluten, modified corn starch and salt. Ford cup/ Brookfield viscometer/ Red wood method is used for checking viscosity of batter.
Stage - 5 - Crumbing with Rice Flakes
The portion are coated using rice flakes of medium thickness and put on sugarcane stick of average 4-5 gm weight and 9 +/- 0.5 CM length.
Stage - 6- Frying (Optional)
The rice flake coated portion is then flash fried at 190-200 Degree Celsius for 45-50 seconds which is optional.
Stage - 7 - Freezing (IQF)
The product is send for Individual (intermediate) quick freezing at - 40 Degree Celsius for 30-35 minutes to a core temperature of- 18 Degree Celsius and below.

4.
Stage - 8 - Weighing, Packing and Labelling
The frozen product is weighed and packed in Polly pouched or other packing material as per customer requirement. Damaged products are checked and removed aside. Shelf life of the product when stored at - 18 Degree Celsius or below is 18 months.

CLAIMS
I claim,
1. A novel method and composition for producing a processed prawn lollipop; comprising prawns as start ingredient, dry batter, water, salt, rice flakes, curd powder, milk powder, turmeric powder, mustard oil, dry mango powder, chat masala, pickle powder and pickle mixture through the process of mincing, marinating, pre-dusting, batter coating, crumbling with rice flakes, frying (optional), freezing and weighing, packaging and labeling.
2. A method and composition as per claim 1, involves mincing of prawns in buffalo chopper for a batch of 10 kg, in less than 2 minutes.
3. A method and composition as per claim 1, involves marinating/mixing the minced Prawns in freshly prepared lollipop mixture consisting of different spices and ingredient.
4. A method and composition as per claim 1, involves portioning marinated prawns mixture weight wise and rolling it in first coating of dry pre-dust powder.
5. A method and composition as per claim 1, involves coating the portion with prepared batter mix of viscosity at 35- 45 seconds as measured under red wood method.
6. A method and composition as per claim 1, involves optional flash frying of rice flake coated portion at 190 Degree Celsius for 45 seconds.

7. A method and composition as per claim 1, involves the process of sending the product for intermediate quick freezing at - 40 Degree Celsius for 30 minutes to a core temperature of- 18 Degree Celsius and below.
8. A method and composition as per claim 1, involves the process of weighing and packing the Prawn Lollipop in Polly pouched or other packing material as per customer requirement after checking and setting aside the damaged products.
9. A method and composition as per claim 1, wherein the shelf life of the product when stored at - 18 Degree Celsius or below is 18 months.