PH22012000207Y1 - Process of producing dagway (saurauia subglabra) wine and the product produced thereof - Google Patents

Process of producing dagway (saurauia subglabra) wine and the product produced thereof

Info

Publication number
PH22012000207Y1
PH22012000207Y1 PH22012000207U PH22012000207U PH22012000207Y1 PH 22012000207 Y1 PH22012000207 Y1 PH 22012000207Y1 PH 22012000207 U PH22012000207 U PH 22012000207U PH 22012000207 U PH22012000207 U PH 22012000207U PH 22012000207 Y1 PH22012000207 Y1 PH 22012000207Y1
Authority
PH
Philippines
Prior art keywords
dagway
solution
decoction
subglabra
saurauia
Prior art date
Application number
PH22012000207U
Other versions
PH22012000207U1 (en
Inventor
Leticia D Guinsiman
Junia C Pugong
Merly Calya-En
Original Assignee
Univ Ifugao State
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ Ifugao State filed Critical Univ Ifugao State
Priority to PH22012000207U priority Critical patent/PH22012000207Y1/en
Publication of PH22012000207U1 publication Critical patent/PH22012000207U1/en
Publication of PH22012000207Y1 publication Critical patent/PH22012000207Y1/en

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A process of producing dagway (Saurauia subglabra) wine comprising the steps of: a. Preparing the ingredients by gathering, cleaning and washing the matured dagway fruits thoroughly; b. Mixing 7 liters of water and ½ kilo of sugar in a suitable cooking container such as stainless steel and enamel wares except aluminum wares; c. Stirring the mixture until sugar dissolves; d. Adding 2 kilos of the dagway fruits; e. Boiling the mixture for 30 minutes; f. Straining the mixture separating the pulp from the decoction; g. Cooling the decoction; h. Adding 1 teaspoon of yeast in every 1 liter of the decoction; i. Pouring the solution in a suitable storage container; j. Covering the container with solution with clean cloth, or fresh banana leaves; k. Aging the solution for at least 3 weeks in a moderate temperature; and l. Packaging the aged solution in sterilized bottles.
PH22012000207U 2012-04-24 2012-04-24 Process of producing dagway (saurauia subglabra) wine and the product produced thereof PH22012000207Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22012000207U PH22012000207Y1 (en) 2012-04-24 2012-04-24 Process of producing dagway (saurauia subglabra) wine and the product produced thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22012000207U PH22012000207Y1 (en) 2012-04-24 2012-04-24 Process of producing dagway (saurauia subglabra) wine and the product produced thereof

Publications (2)

Publication Number Publication Date
PH22012000207U1 PH22012000207U1 (en) 2014-12-05
PH22012000207Y1 true PH22012000207Y1 (en) 2014-12-05

Family

ID=52580732

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22012000207U PH22012000207Y1 (en) 2012-04-24 2012-04-24 Process of producing dagway (saurauia subglabra) wine and the product produced thereof

Country Status (1)

Country Link
PH (1) PH22012000207Y1 (en)

Also Published As

Publication number Publication date
PH22012000207U1 (en) 2014-12-05

Similar Documents

Publication Publication Date Title
DK3046425T3 (en) FERMENTED FRUIT SOLUTIONS FOR CLEANING COMPOSITIONS
CN103103053A (en) Okra fruit and vegetable composite liquor and preparation method thereof
CN102613448A (en) Processing method of fig fruit jelly
PH22012000207Y1 (en) Process of producing dagway (saurauia subglabra) wine and the product produced thereof
CN104304463A (en) Fruit-vegetable milk tea and preparation method thereof
CN104543638A (en) Melon rind jam
PH22012000210U1 (en) Process of producing dagway (saurcia subglabra) vinegar and the product produced thereof
PH22016001028Y1 (en) Process of producing japanese tomato vinegar and the product produced thereof
CN103689641A (en) Pickled chicken feet and processing method thereof
PH22012000208U1 (en) Process of producing carrot-sugarcane wine and the product produced thereof
PH22012000211Y1 (en) Process of producing dagway (saurauia subglabra) jam and the product produced thereof
PH22016001017U1 (en) Process of producing sweet potato vinegar and the product produced thereof
PH22015000215U1 (en) PROCESS OF PRODUCING TIBIG VINEGAR FROM TIBIG FRUITS (Ficus nota) AND THE PRODUCT DERIVED THEREOF
PH22012000209Y1 (en) Processing carrot juice and the product produced thereof
PH22016001024Y1 (en) PROCESS OF PRODUCING DAGWAY (Saurauia Subglabra) JELLY AND THE PRODUCT PRODUCED THEREOF
PH22015000217Y1 (en) PROCESS OF PRODUCING TIBIG WINE FROM TIBIG (Ficus nota) FRUITS AND THE PRODUCT DERIVED THEREOF
CN104403869A (en) Litchi wine and preparing method thereof
CN105623954A (en) Preparation method of coix seed low-alcoholic strength health yellow rice wine
PH22015000211Y1 (en) Process of producing pineapple peel vinegar and the product produced thereof
PH22015000219U1 (en) PROCESS OF PRODUCING TUAI (Bischofia javanica Blume) WINE
CN104643204A (en) Processing method for big hawthorn fruit beverage
CN103122296A (en) Producing method of litchi wine
PH22015000218U1 (en) Process of producing pineapple peel wine and the product derived thereof
CN103805398A (en) Cherry and sweet potato health care wine and preparation method thereof
PH22017000355U1 (en) Process of producing wine from garcinia vidalii merr. and the product derived thereof