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Application filed by Mariano Marcos State UniversityfiledCriticalMariano Marcos State University
Priority to PH22015000336UpriorityCriticalpatent/PH22015000336Y1/en
Publication of PH22015000336U1publicationCriticalpatent/PH22015000336U1/en
Publication of PH22015000336Y1publicationCriticalpatent/PH22015000336Y1/en
The utility model pertains to a method of making ready to cook glutinous corn kernels as corn snacks. The present utility model comprises of selecting, drying, boiling with lime, washing, soaking, rewashing and draining, reboiling, rewashing and draining, sun drying and sorting. Sun drying said tenderized glutinous corn kernels under the sun for at least three days to remove moisture. Sorting the fully-dried tenderized glutinous corn kernels to remove impurities and overcooked kernel and packing into suitable containers to avoid contamination and spoilage and ready for cooking into desired foodstuffs.
PH22015000336U2015-07-152015-07-15Method of making ready to cook glutinous corn kernels
PH22015000336Y1
(en)
Coating of food products that can be cooked or reheated by microwaves comprising 55-80% by weight of water, 20-45% by weight of a mixture of ingredients that includes: 35-60% by weight of rice flour; 15-35% unmodified starch high in amylose; 6-25% by weight of egg solids; 0.1-5% of a gelling agent; 0-35% of other edible ingredients .; coating process