Tilapia (Oreochromis niloticus) Fillet, Hamonado Variant And The Process Of Making Thereof

Application Type
Utility Model


Application Number

Application Date
February 8, 2018

Expiration Date
February 8, 2025

Publication Number

Publication Date
March 21, 2018

Cagayan State University

Lenimfa P. Molina
Loryn G. Amog


Tilapia (Oreochromis niloticus) Fillet, Hamonado Variant And The Process Of Making Thereof

The tilapia fillet hamonado variant Is a convenient stable value - added food product characterized as having a light brown color with the preferred slight fishy odor and a palatable taste. The product was liked very much by the consumers. This product could be used as additional protein-packed food to be served in every Filipino household. The process for the preparation of the hamonado tilapia fillet starts with thoroughly washing and cleaning the deboned tilapia fillets with cold water to remove the blood and set aside. In a separate container, make a 150% brine solution by mixing 150 grams salt in 1,000 grams water. Using a cheesecloth, filter the brine solution to remove dirt and unnecessary debris. For the marinating solution, add the other ingredients like 300 grams brown sugar, 2.0 grams ground bayleaves, 5.0 grams nutmeg, 5 grams black pepper, 50.0 grams prague powder, 5.0 grams paprika. Simmer the solution for 15 minutes then cool. Filter the solution using a cheesecloth. Refrigerate the marinating solution for 5 minutes to cool. Soak one kilo fillet in the cool marinating solution for 15 minutes. Refrigerate to keep the solution cool while marinating. Strain and drain. Vacuum pack.