Title of Invention	A PROCESS FOR PREPARING SEA FOOD
Abstract	A process for preparing a sea food including, preparing and mixing crustacean powder, small fish powder and Aswagandha extract in the manner such as herein described and extruding the said mixture with suitable extruding means.

Full Text

FIELD OF THE INVENTION: The present invention in general relates to a novel process for preparing a sea food and to the product thereof and, in particular to a novel process for preparing, antioxidant enriched carbohydrate-protein mixed extruded snack and the product thereof. BACKGROUND OF THE INVENTION: In recent years, demand for nutritive food, particularly those having source of protein, has increased substantially amongst consumers all over the world. In that respect, the demand for sea food has increased in majority of the countries, having regard to its high protein and low calorie content. Furthermore, apart from being the richest source of protein and having other biological importance, as will be known to persons skilled in the art, sea/marine food is profusely available. The demand for crustaceans such as crabs and shrimps are worth mentionable, in this perspective, because of their relatively mild flavour, excellent taste and textures. To meet the continuous demand for crustaceans, different methods have been developed for preparing crustacean like products. US Patent Nos. 3,863,017; 4,158,065; 4,303,688 and 4,584,204 provide the methods for cooking shrimps and other crustaceans like products from different kinds of marine fish and US Patents 4,919,959, 4,880,659,4,816,278 disclose process of preparing texturised extruded product using marine protein and vegetable protein flour. However, the prior art methodologies for manufacturing sea food , apart from being costly, do not advocate specific techniques for increasing the shelf life of high protein crustaceans like the shrimps, employed in manufacturing such sea food and snacks thereof, at the time of preserving to export or delivery to a long distance. Furthermore the methodology for manufacturing, the sea food and snacks thereof, disclosed in said prior art documents, do not advocate application of suitable herbs for retention of antioxidant property in the end product, being extruded high protein sea food and snacks thereof. It is well known, that retention of antioxidant property in the final product, is of immense importance from medical perspective. Additionally, the sea food and snacks thereof obtained from prior art techniques, did not have the herbal flavour being more acceptable to customers from taste related aspects , even though such food had high protein concent. Hence, there was a long felt need for a methodology for obtaining high protein sea food and the product thereof, which advocates specific techniques for increasing the shelf life of high protein crustaceans like the shrimps, employed in manufacturing such sea food and snacks thereof at the time of preserving to export or delivery to a long distance, is cost effective, advocates application of suitable herbs for retention of antioxidant property in the end product, and additionally, ensures herbal flavour in the end product. There was also a long felt need for a methodology for obtaining high protein sea food and the product thereof which, apart from having the advantages stated in the preceding paragraph, simultaneously shows low viscosity profile, no fragmentation in protein part and presence of soluble solid available after extrusion, which is the most important criteria for fabrication of new food product, and retention of antioxidant property at optimal condition. The present invention meets the aforesaid long felt needs. All through out the specification including the claims, the words "herbs", "herbal", "crustaceans", "shrimps", "snack(s)", "sea food", "marine food", "ayurvedic", "extruder" are to be interpreted in the broadest sense of the respective terms and includes all similar items in the field known by other terms, as may be clear to persons skilled in the art. Restriction/limitation, if any, referred to in the specification, is solely by way of example and understanding the present invention. OBJECTS OF THE INVENTION It is a principal object of the present invention to provide a process for preparation of a seafood involving methodology for increasing the shelf life of high protein crustaceans, like the shrimps employed therein. It is a further object of the present invention to provide a process for preparation of a seafood which ensures a herbal flavour in the end product, thereby making it more acceptable to customers from taste related aspects. It is yet another object of the present invention to provide a process for preparation of a sea food , which is cost effective to customers. It is a further object of the present invention to provide a process for preparation of a sea food which involves methodology for retention of antioxidant property in the end product. It is yet another object of the present invention to provide a process for preparation of a sea food which ensures low viscosity profile, no fragmentation in protein part, decrease of protein solubility and retention of antioxidant property in the end product. It is a further object of the present invention to provide a process for preparation of a sea food , which applies a co-rotating fully intermeshing twin screw extruder. It is another object of the present invention to provide a process for preparation of a sea food, which employs low value shrimps as crustaceans. It is a further object of the present invention to provide a process for preparation of a sea food which involves preventing the loss of protein in seafood during processing at high temperature, short time twin-screw extrusion process and avoids mismanagement in packaging. It is yet another object of the present invention to provide a process for preparation of a sea food , which involves preservation of large amount of low value sea fishes, cultured in coastal area, from which cheap nutritious dried food rich in iodine can be obtained. It is yet another object of the present invention to provide a process for preparing sea food based snack having the advantages as described hereinbefore. It is a further object of the present invention to provide a sea food including high protein crustaceans such as shrimps, having herbal flavour for good mouth feeling to customers, retains antioxidant property, having low viscosity profile useful in the development of product in which higher solid content per unit volume is required, such as specialty diet foods and weaning foods for children, involves no fragmentation in protein part and involves presence of soluble solid available after extrusion at optimal condition, which is important criteria for fabrication of new food product of protein solubility. It is a further object of the present invention to provide seafood including high protein crustaceans such as shrimps, manufacturing process whereof includes twin-screw extrusion process. It is yet another object of the present invention to provide a sea food including high protein crustaceans which can be enjoyably eaten as a low fat protein as it is and the food product can be also used as a raw material for baby foods or the like. It is another object of the present invention to provide a sea food including high protein crustaceans whereby said food exhibits excellent puffing characteristics, excellent elasticity and excellent mouth feel apart from other excellent physical characteristics and form. It is yet another object of the present invention to provide a sea food including high protein crustaceans, having excellent sensory properties and texture and taste at the level of customer's satisfaction. It is yet another object of the present invention to provide a snack incorporating the sea food as described hereinbefore. How the foregoing objects are achieved and the other aspects of the present invention, will be clear from the following description which is purely by way of understanding and not by way of any sort of limitation. SUMMARY OF THE INVENTION Accordingly, the present invention provides a process for preparing a sea food including: -preparing crustacean powder, small fish powder and Aswagandha extract in the manner such as herein described, -mixing said crustacean powder, small fish powder, Aswagandha extract in predetermined proportions such as herein described including application of suitable binders with or without suitable additives such as herein described , -extruding the said mixture with suitable extruding means, at different temperature, moisture and feed concentration as herein described -suitably treating the extruded product at suitable temperature, moisture and duration to obtain sea food of desired mix and shape. In accordance with preferred embodiments of the process of the present invention: -said crustacean powder includes shrimps of local variety named lali (Metapenaeopsis stridulans).Chapra jPenaeus indicus ). sliced after elimination of head and shell in to a small piece and mixed with salt (3.5-5% w/w) with binding materials like rice flour to make a powder, said small fish powder includes small sea fishes churned and kneaded with salt, in a ratio such as herein described and said aswagandha (Withania sominifera) extract includes composition of aswagandha being mixed with rice powder, said composition being obtained by mixing root and leaf stock, in a suitable ratio of each, e.g. 1:1, of a Withania Somnifera plant of about 2 years old. -said binder with or without additives includes rice flour and other vegetable flour and said extruding means includes a co rotating twin screw extruder having multiple functions and adapted to yield textured end product having very good qualities, and molded in a form, conforming to the shape of the die. - the end product is packed under vacuum or in inert gas medium. The present invention also includes a process for preparing sea food crustaceans and small sea fish paste including the following steps: -cleaning shrimp and other sea product with solvent and removing the undesirable organs from the flesh, -adding salt in suitable proportions, -preparing shrimp powder, crustacean powder and fish powder such as herein described, -mixing shrimp powder, crustacean powder and fish powder at predetermined proportions such as herein described, -preparing aswagandha root and leaf extract as herein described, -mixing shrimp powder with rice and other vegetable protein flour and aswagandha root and leaf extract at definite proportions as herein described -extruding the mixture so obtained applying a co rotating fully intermeshing twin screw extruder at suitable temperature, moisture and feed concentration as herein described, -drying at suitable temperature and duration to pack the product under vacuum or inert medium. In accordance with preferred embodiments : -the shrimp ranges from about 1.0 to about 3.0 cm in diameter and from about 2.0 to about 6 cm in length -said small fish ranges 2-4 cm in diameter and 2-12 cm in length, -the extrusion process is performed at a temperature range of 80°C-170°C. -the extrusion temperature is maintained at moisture level 10-20% -said shrimp powder is 10-50% w/w , and said rice flour is 50-90% w/w -said shrimp powder is 10-50% w/w, rice flour or soy flour is 50-90% w/w and Aswagandha extract is 10-50% w/w The present invention also includes a sea food of desired mix and shape including predetermined proportions of local shrimp powder, small fish powder and Aswagandha extract such as herein described, extruded by application of suitable extruding means together with suitable binders with or without additives at suitable temperature, moisture and duration. The present invention also provides a sea food based snack incorporating the sea food as described in the preceding paragraph. DETAILED DESCRIPTION OF THE INVENTION: The following non-limiting description includes elaboration on some preferred embodiments of the invention and experimental test results, apart from other description, all of which are by way of understanding the performance of the invention and not by way of any sort of limitation. As stated in the portion under the heading "Background of The Invention" the present invention aims at providing a process for preparation of a sea food and snacks thereof, which includes high protein crustaceans such as shrimps and the process involves methodology which ensures increasing the shelf life of the high protein crustaceans, is economically reasonable , applies herbs for herbal flavour and for retention of antioxidant property. That apart, the end product, being sea food including high protein crustaceans like shrimps, has herbal flavour for good mouth feeling to customers, retains antioxidant property, has low viscosity profile, ensures no fragmentation in protein part and decrease of protein solubility. The aforesaid aspects were hitherto not advocated in prior art methodologies and products and were not obvious to persons skilled in the art from the same. Further advantages, will be evident from the non-limiting descript!on hereinafter. In the above context it is hereby clarified that simply by way of example and for understanding the invention and not by way of any limitation, the high protein crustaceans referred to in the present invention have been described as shrimps. It should be understood to persons skilled in the art that other acceptable high protein crustaceans may also be applied, in the present invention and will be equally effective in achieving the objects of the present invention. It is known that shrimps, act as the richest source of protein and iodine amongst the crustaceans. Shrimps, when applied in cooking makes the food tasty, having regard to the flavour ingredients present in it. This attracts mass consumption. Shrimps have been also ranked as an excellent source of selenium and unusually low-fat, low-calorie protein. Four ounce serving of shrimp supplies 17.7 grams of protein (that's 47.4% of the daily value for protein) for a mere 84 k calories and less than a gram of fat. Shrimps also act as very good source of vitamin D and vitamin B12. Shrimps also provide large cardiovascular benefits. Although shrimps are very low in total fat, however cholesterol content of shrimps is comparatively high. For example 3.5 ounces of shrimp or 12 large boiled shrimps have about 200 milligrams of cholestrol. However, researches involving shrimp and blood cholesterol levels have established that avoidance of shrimp for this reason is not required. Hence, shrimps have become commercially important, among all other seafood products. It has been reported that shrimps contain 17.7% protein and 8.5% fat having energy 349 Kcal, with a certain percentage of Selenium and Vitamin B12. A shrimp having weight of 3 oz produces 21 to 37mcg iodine. To produce shrimp having excellent economic value, it is traditionally cultured along the costal belt for a long time. At present, shrimp farming areas are rapidly expanding due to the increasing demand of the shrimps in the international market. In recent years, the shrimp farming activity is thriving in the coastal belt because of availability of brackish water and land with suitable ranges of salinity, pH, tide and other local favourable condition including climate, skill labour, availability of wild fry and so on. Hqwever, proper technology has not yet been implemented or developed so far to increase the shelf life of the shrimp at the time of preserving to export or delivery to a long distance. Traditionally, shrimp after collection is sun dried and packed for marketing. It has been established, that the food value of this kind of material gets deteriorated, due to over heating or aerial oxidation which in turn causes, rapid de-generation of highly sensitive protein present in it. Due to lack of proper preservation system, 20% of the shrimps collected from the costal areas are wasted every year. The methodology of the present invention, provides for proper preservation of this kind of foods, so that the loss of huge source of commercial seafood is avoided. Medicinal antioxidant and herb is of today's interest to be incorporated in the food habit. In the regular food habit many antioxidants are used in the cooked process viz. spinach, lettuce and so on. However, cooking of this medicinal herbal antioxidant has not yet been assayed for retention of antioxidant property. The plant Withania somnlfera Dunal. (aswagandha,WS), is widely used in herbal formulations of Indian Ayurvedic medicine system to attenuate a cerebral function deficit in the geriatric population, and to augment the faculty of learning and memory to provide a non-specific host defense. These beneficial effects help the organism to ward off stress and act as an adaptogen. Ashwagandha also shows significant protection against pentylene tetrazole induced seizures in experimental models of epilepsy, indicating its potential utility for treatment of petitmal epilepsy. Ashwagandha administration, shows a significant decrease in the core body temperature suggesting a reduced Body Metabolic Rate (BMR), enhanced body growth and increased longevity. Not only that, traditional Ayurvedic use of WS has included many diseases associated with free radical oxidative image, the effects has been considered due to antioxidant activity. The active principal of WS, sitoindosides VII-X and withaferin A (glycowithanolides) have been tested for antioxidant activity using scavenging enzymes superoxide dismutase, catalase and glutathione peroxidase in the rat brain frontal cortex and striatum. (Lakshmi Chandra Mishra et al 2000). Now, cooking of medicinal herb has not yet been reported. The present invention further discloses, preparation an extruded protein enriched with medicinal herb Aswagandha. The starting materials for preparation of extruded snack in accordance with a preferred embodiment of the process of the present invention include shrimps, small fish, rice flour, Aswasgandha leaf and root extract materials for making extruded snack. Shrimp powder: By way of understanding the present invention and not by way of any limitation, Shrimps of local variety named lali (Metapenaeopsis stridulans ), Chapra (Penaeus indicus ) are sliced after elimination of head and shell in 10 a small piece and mixed with salt (3.5-5% w/w) and a powder mix is prepared in a grinder and mix with binding materials like rice flour to make a powder mix. Small sea fish powder: Other small sea fishes are also churned and kneaded with salt, in the same ratio as stated to prepare. Aswagandha Powder: Water soluble, high purity biologically active composition of Aswagandha root and leaf stock (1:1) are prepared following traditionally advocated techniques, as known to persons skilled in the art. The extract composition of Aswagandha is obtained by mixing root and leaf stock, in a suitable ratio of each, e.g. 1:1, of a Withania Somnifera plant of about 2 years old. The root and leaf stock is substantially extracted at about 60DC with an aqueous-alcoholic solvent, with water and methanol, ethanol or isopropyl alcohol, in a suitable ratio, e.g. 1:9. Preferably, other ingredients are also incorporated, such as about 0.1-20% of an additive or exogenous saccharide such as dextrin, cane sugar, the plants oligosaccharide, beta.-cyclodextrin, to convert the conjugation of free withananolides in the leaves into desirable bioactive wihanolide glycoside; and to enhance the stability of the extract. The stability of extract is enhanced by concentrating the extract under vacuum and treating the residue with an aprotic organic solvent, e.g. chloroform to remove withanolide aglycones therefrom. Thereafter, the insoluble residue is dried below about 60DC, to provide a dry solid, and the solid so obtained, is pulverized under controlled temperature and humidity conditions. Aswagandha root and leaf thus extracted, is mixed with rice powder. Shrimp paste and small sea fish are churned with rice power, followed by kneading with salt (4.5-5% w/w) to form fish paste binder. A co rotating fully intermeshing twin screw extruder (Model No. PI Basic Technology Pvt. Ltd. Kolkata) is used (Screw Profile 12:1 Barrel length 336 mm; Barrel diameter 98 mm; Screw Diameter 28 mm; Conveying angle 30°; intermeshing screws, 24 mm apart).The treated material, textured by introduction into the induction nozzle, where the product temperature is elevated, is then cooled with cold water at the latter half of the induction nozzle, to lower the temperature of the textured treated material to 80D C. or below (at which temperature, the boiling of water is prevented). The textured treated material is taken out from the induction nozzle. Thus, a textured product having very good qualities, which is molded in a form conforming to the shape of the die is obtained. In accordance with a preferred embodiment of the present invention, the extruder treatment conditions can vary, depending upon the kind of the raw materials to be treated. Such conditions may be selected from the following range: a temperature of from 80DC to 170DC, preferably in a moisture range from 10% -20%. It is preferable that such a treatment be carried out at a raw material-feeding rate of from 20 to 300 grams per minute while maintaining the screw speed, in the range of 400-450 r.p.m Extruded product having uniform qualities, is continuously obtained from the outlet of the extruder by treating the raw material by means of the extruder, as described above. Thus, by treating the material comprising one or more raw materials of marine products selected from the group consisting of fishes, shellfishes and a mixture of the raw material and by mixing the additives by means of the co-rotating twin-screw extruder, improved sea food based snack is obtained, which ensures acceptable mouth feeling herbal flavour, preservation of shelf life of crustaceans, exhibits low viscosity profile, no fragmentation in protein part, decrease of protein solubility and retains antioxidant property. This food product does not have the appearance and odour of fishes and shellfishes and seaweeds. While the food product can be enjoyably eaten as a low fat protein as it is, the food product can be also used as a raw material for hamburg steaks, hams or the like. Further, in the process, the raw material can be processed and treated for a short period of time by means of co rotating twin screw extruder having multiple functions without using exclusive machines each having a single function in each step. Thus, the present invention is economical and efficient. The following non-limiting examples illustrate the present invention. The process for the preparation of sea food comprises of the following steps: The shrimp powder, rice powder other vegetable protein flour is mixed with a mixture of small fish, aswagansdha extract in a predetermined proportion, The shrimp paste and small sea fish powder are mixed with binder at a definite ratio separately. The product obtained from step (i) & step (ii) are mixed at different proportion given below to obtain the desired snacks: Table: 1 Product composition The mixture obtained from step (iii) is extruded, molded into the shape of pipe (expansion ratio 2.8) such as herein described to prepare desired shrimp like seafood product. The product is packed under vacuum or in inert gas medium. The present invention is further elaborately explained with reference to some specific non- limiting examples: Example - 1 Shrimp Paste: A local variety shrimp Chapra (Penaeus indicus ) powder 10-50% w/w, Salt 5% w/w, Rice flour 50-90% w/w as mentioned herein and Water 10-20% w/w. Seafood is prepared by mixing the ingredients, in the proportion as mentioned in Table 1, in the extrusion condition barrel temperature range of 80DC-170DC The extruded product prepared, by applying this formulation had excellent puffing characteristics and excellent mouth feel. Further the product is found to be not only excellent in physical characteristics and form, but also in sensory properties. Furthermore, the product is found to have texture and taste, at the level of customer's satisfaction. Example - 2 Shrimp Paste: A local variety shrimp Lali (Metapenaeopsis stridulans ) powder 10-50% w/w, Salt 5% w/w, Rice flour 50-90% w/w as mentioned herein and Water 10-20% w/w. Seafood is prepared by mixing the ingredients in the proportion as mentioned in Table 1, in the extrusion condition barrel temperature range of 80°C-170°C. The pipe like extruded product is slightly pressed into the form of a steak and thereafter fried in a frying pan. When the fried product is tasted, it reveals excellent elasticity and excellent mouth feel and flavor comparable to those of meat. Further the product is found to be not only excellent in physical characteristics and form, but also in sensory properties. Furthermore, the product is found to have texture and taste, at the level of customer's satisfaction. Example - 3 Shrimp Paste: A local variety shrimp Chapra (Penaeus indicus ) powder 10-30% w/w, Salt 3-5% w/w, Rice flour 40-80% w/w and Water 10-20% w/w. Aswagandha Extract: 10-30%w/w Seafood is prepared by mixing the ingredients in the proportion as mentioned in Table 1, in the extrusion condition barrel temperature range of 80°C-170°C. The extruded product prepared in this formulation had a characteristic herbal flavour similar to that of cooked herb with a protein flavour, hitherto not reported in prior art. Example - 4 Salt 5% w/w, Rice flour 50-90% w/w as mentioned in tablel Water 10-20% w/w. Aswagandha Extract: 10-50%w/w Extrudate is prepared by mixing the ingredients in the proportion, as mentioned in Table 1 in the extrusion condition barrel temperature range of 80°C-170°C. The extruded product prepared in this formulation, had a characteristic herbal flavour, similar to that of cooked herb hitherto not reported in prior art. Example - 5 Shrimp Paste: A local variety shrimp Chapra (Penaeus indicus ) powder 10-50% w/w, Salt 3-5% w/w, Defatted soy flour 50-90% w/w as mentioned herein and Water 10-20% w/w. Seafood is prepared by mixing the ingredients in the proportion, as mentioned in Table 1 in the extrusion condition barrel temperature range of 80°C-170°C. The extruded product prepared by applying this formulation, reveals excellent mouth feel. Further the product is found to be not only excellent in physical characteristics and form, but also in sensory properties. Furthermore, the product is found to have texture and taste, at the level of customer's satisfaction. Example - 6 Shrimp Paste: A local variety shrimp Lali (Metapenaeopsis stridulans ) powder 10-50% w/w, Salt 3-5% w/w, Defatted soy flour 50-90% w/w as mentioned herein and Water 10-20% w/w. Seafood is prepared by mixing the ingredients in the proportion, as mentioned in Table 1 in the extrusion condition barrel temperature range of 80°C-170°C. The pipe like extruded product is slightly pressed into the form of a steak and thereafter fried in a frying pan. When the fried product tasted, it reveals excellent elasticity and excellent mouth feel and flavor comparable to that of meat with a characteristic beany flavour. Further the product is found to be not only excellent in physical characteristics and form, but also in sensory properties. Example - 7 Defatted soy flour 50-90% w/w as mentioned in tablel Salt 3-5% w/w, Water 10-20% w/w. Aswagandha Extract: 10-50%w/w Extrudate is prepared by mixing the ingredients, in the proportion as mentioned in Table 1 in the extrusion condition barrel temperature range of 80°C-170°C. The extruded product obtained by applying this formulation is found to be textured, having an excellent mouthfeel. Example - 8 Shrimp Paste: A local variety shrimp Chapra (Penaeus indicus } powder 10-30% w/w, Salt 3-5% w/w, Defatted Soy flour 40-80% w/w and Water 10-20% w/w. Aswagandha Extract: 10-30%w/w Seafood is prepared by mixing the ingredients in the proportion as mentioned in Table 1, in the extrusion condition barrel temperature range of 80°C-170°C. The extruded product prepared in this formulation had a characteristic herbal flavour similar to that of cooked herb with a protein flavour, hitherto not reported in prior art. Some of the important but non-limiting advantages achieved by the present invention are summarized as follows: l.Increase in shelf life of high protein crustaceans like shrimps. 2.Provides a herbal flavour in the end product, thereby making it more acceptable to customers from taste related aspects. 3.Cost effectiveness to customers. 4. Retention of antioxidant property in the end product. 5. The end product has low viscosity profile, no fragmentation in protein part and extent of soluble solid available after extrusion at optimal condition. 6. The end product exhibits excellent puffing characteristics, excellent elasticity and excellent mouth feel apart from other excellent physical characteristics and form. 7. The end product has excellent sensory properties and texture and taste at the level of customer's satisfaction. 8. The food product does not have the appearance and odour of fishes and shellfishes and seaweeds and can be enjoyably eaten as a low fat protein as it is. 9. The food product can be also used as a raw material for baby foods or the like. 10. Involves application of co rotating fully intermeshing twin screw extruder having multiple functions without the need for using exclusive machines each having a single function in each step. This renders the present invention economic and efficient. The present invention has been described with reference to some preferred embodiments and examples revealing experimental data, purely for the sake of understanding the performance of the invention and not by way of any sort of limitation and it is clarified explicitly that the present invention includes all legitimate developments/modifications within the ambit of the description as hereinbefore and the claims as appended hereinafter. WE CLAIM: 1.A process for preparing a sea food including : -preparing crustacean powder, small fish powder and Aswagandha extract in the manner such as herein described, -mixing said crustacean powder, small fish powder, Aswagandha extract in predetermined proportions such as herein described including application of suitable binders with or without suitable additives such as herein described , -extruding the said mixture with suitable extruding means, at different temperature, moisture and feed concentration as herein described, -suitably extruded the product at suitable temperature, moisture and duration to obtain sea food based of desired mix and shape. 2. The process as claimed in claim 1 wherein said crustacean powder includes shrimps of local variety named lali (Metapenaeopsis stridulans ).Chapra (Penaeus indicus ), sliced after elimination of head and shell in to a small piece and mixed with salt (3.5-5% w/w) with binding materials like rice flour to. make a powder, said small fish powder includes small sea fishes churned and kneaded with salt, in a ratio such as herein described and said Aswagandha extract includes composition of aswagandha being mixed with rice powder, said composition being obtained by mixing root and leaf stock, in a suitable ratio of each, e.g. 1:1, of a Withania Somnifera plant of about 2 years old. 3. The process as claimed in claim 2 wherein said binder with or without additives includes rice flour and other vegetable flour and said extruding means includes a co rotating fully intermeshing twin screw extruder having multiple functions and adapted to yield textured end product having very good qualities, and molded in a form, conforming to the shape of the die. 4.The process in claims 1 to 3 wherein the end product is packed under vacuum or in inert gas medium. 5. The process as claimed in any preceding claim wherein said sea food is a snack. 6.A process for preparing sea food from shrimp and small sea fish paste including the following steps: -cleaning shrimp and other sea product with water and removing the undesirable organs from the flesh, -adding salt in suitable proportions, -preparing shrimp powder, crustacean powder and fish powder such as herein described, -mixing shrimp powder, crustacean powder and fish powder at predetermined proportions such as herein described, -preparing Aswagandha root and leaf extract as herein described, -mixing shrimp powder with rice and other vegetable protein flour and Aswagandha root and leaf extract at definite proportions as herein described -extruding the mixture so obtained applying a co rotating fully intermeshing twin screw extruder at suitable temperature, moisture and feed concentration as herein described, -drying at suitable temperature and duration to pack the product under vacuum or inert medium. 7.Process as claimed in claim 6 wherein the shrimp ranges from about 1.0 to about 3.0 cm in diameter and from about 2.0 to about 6 cm in length. 8. Process as claimed in claim 7 wherein said small fish ranges 2-4 cm in diameter and 2-12 cm in length. 9.Process as claimed in claim 8 wherein the extrusion process is performed at a temperature range of 80°C-170°C. 10.Process as claimed in claim 9 wherein the feed moisture is maintained at moisture level 10-20%. 11.Process as claimed in claim 10 wherein said shrimp powder is 10-50% w/w , and said rice flour is 50-90% w/w. 12.Process as claimed in claim 10 wherein said shrimp powder is 10-50% w/w, rice flour or soy flour is 50-90% w/w and Aswagandha extract is 10-50% w/w 13. A sea food of desired mix and shape including predetermined proportions of crustacean powder, small fish powder and Aswagandha extract such as herein described, extruded by application of suitable extruding means together with suitable binders with or without suitable additives, at suitable temperature, moisture and duration. 14. A sea food as claimed in claim 13 wherein said crustacean powder includes shrimps of local variety named lali (Metapenaeopsis stridulans ), Chapra (Penaeus indicus ), sliced after elimination of head and shell in to a small piece and mixed with salt (3.5-5% w/w) with binding materials like rice flour to make a powder, said small fish powder includes small sea fishes churned and kneaded with salt, in a ratio such as herein described and said Aswagandha extract includes composition of aswagandha being mixed with rice powder, said composition being obtained by mixing root and leaf stock, in a suitable ratio of each, e.g. 1:1, of a Withania Somnifera plant of about 2 years old. A process for preparing a sea food including, preparing and mixing crustacean powder, small fish powder and Aswagandha extract in the manner such as herein described and extruding the said mixture with suitable extruding means.

Documents:

563-KOL-2009-(01-07-2013)-ABSTRACT.pdf

563-KOL-2009-(01-07-2013)-CLAIMS.pdf

563-KOL-2009-(01-07-2013)-CORRESPONDENCE.pdf

563-KOL-2009-(01-07-2013)-DESCRIPTION (COMPLETE).pdf

563-KOL-2009-(01-07-2013)-FORM-1.pdf

563-KOL-2009-(01-07-2013)-FORM-2.pdf

563-KOL-2009-(19-11-2014)-CORRESPONDENCE.pdf

563-KOL-2009-(24-12-2014)-ABSTRACT.pdf

563-KOL-2009-(24-12-2014)-CLAIMS.pdf

563-KOL-2009-(24-12-2014)-CORRESPONDENCE.pdf

563-KOL-2009-(24-12-2014)-DESCRIPTION (COMPLETE).pdf

563-KOL-2009-(24-12-2014)-FORM-2.pdf

563-KOL-2009-(29-08-2014)-CORRESPONDENCE-1.pdf

563-KOL-2009-(29-08-2014)-CORRESPONDENCE.pdf

563-KOL-2009-(29-08-2014)-OTHERS.pdf

563-kol-2009-abstract.pdf

563-kol-2009-claims.pdf

563-KOL-2009-CORRESPONDENCE-1.1.pdf

563-kol-2009-correspondence.pdf

563-kol-2009-description (complete).pdf

563-kol-2009-form 1.pdf

563-kol-2009-form 18.pdf

563-kol-2009-form 2.pdf

563-kol-2009-form 3.pdf

563-KOL-2009-FORM 9.pdf

563-KOL-2009-PA.pdf

563-kol-2009-specification.pdf