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Application filed by Jeffrey M Ostonal, Shalem M Gimao, Learose Angel A Oliquino, Chara Lou E PerezfiledCriticalJeffrey M Ostonal
Priority to PH22016000438UpriorityCriticalpatent/PH22016000438U1/en
Publication of PH22016000438Y1publicationCriticalpatent/PH22016000438Y1/en
Publication of PH22016000438U1publicationCriticalpatent/PH22016000438U1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
Present processing technology for sugar cone is made up of main dry ingredients, flour and sugar cone, which made the product high in carbohydrates but very low in dietary fiber and other nutrient content. This problem paved the way in the development of technology in processing fiber-enriched sugar cone using Ficus pseudopalma. The processing of producing fiber-enriched ice cream cone utilizing Ficus pseudopalma is done by washing, chopping, blanching, drying, pounding, weighing, mixing, cooking, packaging wherein the product helps human with the intake of fiber and other essential nutrients.
PH22016000438U2016-07-082016-07-08The process of producing fiber-enriched ice cream cone utilizing ficus pseudopalma
PH22016000438U1
(en)
Process for producing a baby food product comprising cooking a vegetable ingredient and a protein ingredient separately, mixing the precooked ingredients and subjecting them to an uht process from 130 to 140 degrees Celsius and from 30 to 240 seconds; and production line to produce a baby food product.