PROCESS OF PRODUCING SPANISH STYLE BOTTLED ROUNDSCAD (Decapterus punctatus) TREATED IN COCONUT WATER ENRICHED WITH ROSEMARY (Rosemarinus officinalis, L)

This utility model disclosed the process of producing coconut water-treated bottled round scad (Decapterus punctatus) in Spanish Style enriched with rosemary (Rosemarinus officinalis, L) wherein the method includes; washing, dressing, pretreatment with brine solution containing salt, coconut water and tap water, packing of dressed round scad into glass jars, steaming, draining, adding other ingredients such as heated corn oil, refined sugar, iodized salt, hot pepper, rosemary dried leaves, peppercorn, and bay leaves, exhausting and venting of pressure cooker, pressure cooking for 90 minutes at 240oF, cooling, labeling, and storing. This utility model addresses the use of mature coconut water which is usually discarded in the coconut industry as a pre-treatment component in fish processing. Coconut water, with many applications, is one of the world's most versatile natural products. The utility model also utilizes rosemary as a flavoring agent and a good source of iron, calcium, and vitamin B-6 (Nordqvist, 2017).