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Application filed by Univ Ifugao StatefiledCriticalUniv Ifugao State
Priority to PH22016000138UpriorityCriticalpatent/PH22016000138U1/en
Publication of PH22016000138Y1publicationCriticalpatent/PH22016000138Y1/en
Publication of PH22016000138U1publicationCriticalpatent/PH22016000138U1/en
A development of process in making ketchup sauce from root crops comprising the steps of peeling the root crops, slicing the peeled root crops into thin sizes, drying the thinly sliced root crops in a dry and warm place, grinding the dried root crops to produce a root crop flour, sifting the ground root crops flour, mixing the sifted root crop flour with preselected ingredients to form a root crop mixture, boiling the mixture for about 20-30 minutes until it becomes sticky, cooling the boiled sticky mixture at room temperature, and pouring the cooled sticky mixture into suitable container as finished product.
PH22016000138U2016-03-012016-03-01A process of making ketchup from root crops and the product derived thereof
PH22016000138U1
(en)