PH22013000583U1 - Sweet potato vinegar - Google Patents

Sweet potato vinegar

Info

Publication number
PH22013000583U1
PH22013000583U1 PH22013000583U PH22013000583U PH22013000583U1 PH 22013000583 U1 PH22013000583 U1 PH 22013000583U1 PH 22013000583 U PH22013000583 U PH 22013000583U PH 22013000583 U PH22013000583 U PH 22013000583U PH 22013000583 U1 PH22013000583 U1 PH 22013000583U1
Authority
PH
Philippines
Prior art keywords
sweet potato
vinegar
broth
sugar
peelings
Prior art date
Application number
PH22013000583U
Other versions
PH22013000583Y1 (en
Inventor
Esther T Botangen
K Mama-O Joyce
Ines C Gonzales
Original Assignee
Benguet State University
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 Benguet State University filed Critical Benguet State University
Priority to PH22013000583U priority Critical patent/PH22013000583Y1/en
Publication of PH22013000583U1 publication Critical patent/PH22013000583U1/en
Publication of PH22013000583Y1 publication Critical patent/PH22013000583Y1/en

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The sweet potato vinegar is made from sweet potato peelings. The ingredients include sweet potato peelings, sugar, mother vinegar, yeast and water. It is prepared by boiling the sweet potato peelings in water till cooked, straining the broth to remove the peels, adding sugar to sweet potato broth, boiling for 30 seconds to dissolve the sugar, cooling the broth to lukewarm, adding the yeast, fermenting the broth, adding the mother vinegar and ageing the vinegar to attain the acceptable ph of 3.4, pasteurizing and packing in bottles.
PH22013000583U 2013-11-21 2013-11-21 Sweet potato vinegar PH22013000583Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22013000583U PH22013000583Y1 (en) 2013-11-21 2013-11-21 Sweet potato vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22013000583U PH22013000583Y1 (en) 2013-11-21 2013-11-21 Sweet potato vinegar

Publications (2)

Publication Number Publication Date
PH22013000583U1 true PH22013000583U1 (en) 2015-06-22
PH22013000583Y1 PH22013000583Y1 (en) 2015-06-22

Family

ID=53772974

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22013000583U PH22013000583Y1 (en) 2013-11-21 2013-11-21 Sweet potato vinegar

Country Status (1)

Country Link
PH (1) PH22013000583Y1 (en)

Also Published As

Publication number Publication date
PH22013000583Y1 (en) 2015-06-22

Similar Documents

Publication Publication Date Title
TW201611731A (en) Processing method for marinate mandarin fish
MX367392B (en) Compositions and comestibles.
PH12016502149B1 (en) Flavored food and beverage products
AR096072A1 (en) PROCEDURE TO PREPARE NATURAL KOKUMI FLAVOR
MX2016015212A (en) Improved sweetener.
AU2018201444B2 (en) High fat human milk products
MY175057A (en) Method for preparing natural neutral flavor
RU2011114649A (en) METHOD FOR PRODUCING MEAT PLANT CANNES FROM LAMB WITH CHICKEN AND MEAT PLANT CANNES FROM LAMB WITH CHICKEN
WO2014178644A3 (en) Method for producing instant rice for suppressing rise in blood sugars by containing indigestible maltodextrin
NZ627671A (en) Des(rhamnosyl) acteoside-containing olive extract
PH22013000583Y1 (en) Sweet potato vinegar
RU2011125569A (en) STARTING FOR CONFECTIONERY AND BAKERY PRODUCTS
MY174096A (en) Milk-flavor-enhanced lipid, and method for enhancing milk flavor in food and beverage products
CN104738531A (en) Egg yolk salad sauce
CN105713795A (en) Health wine
RU2013122493A (en) METHOD FOR CONSERVATION OF QUAIL EGGS
CN104738574A (en) Thai sour-sweet chilli sauce
GR1008753B (en) Industrually-prepared peach compote with honey
WO2010047548A3 (en) An aseptic packing cooked rice which made with the deep seawater and a manufacturing method thereof
AU2018904791A0 (en) Use of ultrasound to improve fermentation, extraction and maturation in winemaking and fruit juice production
UA126116U (en) Peppercorn Compote Canned Foods
Милановић et al. Market of agricultural and foodstuff products in Serbia before and after transition
PH22013000091Y1 (en) COMPOSITION OF MILKFISH Chanos chanos BONE SPREAD
TH161841A (en) How to improve the residual taste in the mouth of juices How to improve the residual taste in the mouth Of beverage and food and beverage products and food production
PH22013000636U1 (en) Process of producing fruit wine