PH22014000337Y1 - Process of making crispy bangus (chanos chanos forsskal) sticks - Google Patents

Process of making crispy bangus (chanos chanos forsskal) sticks

Info

Publication number
PH22014000337Y1
PH22014000337Y1 PH22014000337U PH22014000337U PH22014000337Y1 PH 22014000337 Y1 PH22014000337 Y1 PH 22014000337Y1 PH 22014000337 U PH22014000337 U PH 22014000337U PH 22014000337 U PH22014000337 U PH 22014000337U PH 22014000337 Y1 PH22014000337 Y1 PH 22014000337Y1
Authority
PH
Philippines
Prior art keywords
sticks
bangus
milkfish
chanos
forsskal
Prior art date
Application number
PH22014000337U
Other versions
PH22014000337U1 (en
Inventor
Proserpina T Dr Dionaldo
May Ann C Pulgo
Rosalea Fenina A Margallo
Romeo G Dr Pableo
Frisco A Canumay
Nilde T Chabit
Maria Amparo M Sambrana
Original Assignee
Univ Cebu Technological
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 Cebu Technological filed Critical Univ Cebu Technological
Priority to PH22014000337U priority Critical patent/PH22014000337Y1/en
Publication of PH22014000337U1 publication Critical patent/PH22014000337U1/en
Publication of PH22014000337Y1 publication Critical patent/PH22014000337Y1/en

Links

Landscapes

  • Edible Oils And Fats (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present utility model discloses the making of crispy bangus (milkfish) sticks comprising the steps of washing and scaling bangus (milkfish), splitting and eviscerating the fish, filleting the fish, washing the filleted bangus (milkfish); marinating the sticks with a mixture of iodized salt, calamansi juice, powdered white pepper, soy sauce and minced garlic in a container; dredging the bangus (milkfish) sticks with flour, eggs, butter and breadcrumbs; deep frying the sticks into a very hot cooking oil until golden brown; draining the sticks to remove excess oil and garnishing the finished product before serving.
PH22014000337U 2014-05-26 2014-05-26 Process of making crispy bangus (chanos chanos forsskal) sticks PH22014000337Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22014000337U PH22014000337Y1 (en) 2014-05-26 2014-05-26 Process of making crispy bangus (chanos chanos forsskal) sticks

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22014000337U PH22014000337Y1 (en) 2014-05-26 2014-05-26 Process of making crispy bangus (chanos chanos forsskal) sticks

Publications (2)

Publication Number Publication Date
PH22014000337U1 PH22014000337U1 (en) 2015-03-25
PH22014000337Y1 true PH22014000337Y1 (en) 2015-03-25

Family

ID=53188540

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22014000337U PH22014000337Y1 (en) 2014-05-26 2014-05-26 Process of making crispy bangus (chanos chanos forsskal) sticks

Country Status (1)

Country Link
PH (1) PH22014000337Y1 (en)

Also Published As

Publication number Publication date
PH22014000337U1 (en) 2015-03-25

Similar Documents

Publication Publication Date Title
CN104799257A (en) Bone hotpot dip
CN105146352A (en) Fresh crab rice crust
CN104686899A (en) Juicy dumpling production method
PH22014000337U1 (en) Process of making crispy bangus (chanos chanos forsskal) sticks
CN204132325U (en) A kind of fried prepared food rod
JP3204859U (en) 鮭 Hamburger
CN103535761A (en) Peanut kernel sausage and processing method thereof
CN103892341A (en) Seafood sausage
PH22018050473U1 (en) Composition of banana blossom siopao filling
CN103858951A (en) Salted egg yolk pork patties with crab roe and processing process
CN104304997A (en) Method for making salmon hamburger
CN103519073A (en) Snow-coated egg dumplings
PH22019000614Y1 (en) Composition of spicy fish-mud clam (polymesoda erosa) burger patty
CN104171764A (en) Beef soup dumplings
CN104187776A (en) Snowflake beef fried with tea oil and cooking method of snow beef
RU2011119375A (en) METHOD FOR PRODUCING BOILED CHICKEN SAUSAGES
PH22019050009Y1 (en) SHRIMP PATTY WITH SALUYOT (Corchorus olitorius) LEAVES FLOUR
CN104336602A (en) Method for producing stir-fried luffa with fried dough stick
CN105875710A (en) Making method of deep-fried gluten
RU2017139421A (en) Method for the production of frozen savory patties
RU2017139423A (en) Method for the production of frozen savory patties
RU2017145512A (en) Method for the production of frozen fish cakes
RU2017139401A (en) Method for the production of frozen savory patties
RU2017139416A (en) Method for the production of frozen savory patties
PH22016000715U1 (en) A process of producing roundscad fish (decapterus) burger