PH22016001019U1 - Process of producing carrot juice vinegar and the product produced thereof - Google Patents

Process of producing carrot juice vinegar and the product produced thereof

Info

Publication number
PH22016001019U1
PH22016001019U1 PH22016001019U PH22016001019U PH22016001019U1 PH 22016001019 U1 PH22016001019 U1 PH 22016001019U1 PH 22016001019 U PH22016001019 U PH 22016001019U PH 22016001019 U PH22016001019 U PH 22016001019U PH 22016001019 U1 PH22016001019 U1 PH 22016001019U1
Authority
PH
Philippines
Prior art keywords
carrots
mixture
carrot juice
vinegar
storing
Prior art date
Application number
PH22016001019U
Other versions
PH22016001019Y1 (en
Inventor
Junia C Pugong
Merly G Calya-En
Original Assignee
Univ Ifugao State
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 Ifugao State filed Critical Univ Ifugao State
Priority to PH22016001019U priority Critical patent/PH22016001019Y1/en
Publication of PH22016001019U1 publication Critical patent/PH22016001019U1/en
Publication of PH22016001019Y1 publication Critical patent/PH22016001019Y1/en

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  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

The process involves in the formulation of Carrot Juice Vinegar comprising the steps of: (a). Gathering, cleaning, washing and brushing the carrots thoroughly; (b) Paring and slicing the said carrots; (c) Extracting the said carrots and straining the extracts; (d) Mixing 1 cup sugar to 1 liter said carrot extracts; (e)Boiling the mixture for 15 to 20 minutes stirring constantly; (f) Cooling the said mixture until lukewarm and adding 1 teaspoon native yeast; (g) Pouring the said mixture in suitable storage containers and covering with cheese cloth; (h) Storing in room temperature undisturbed and aging for one month; (i) Packaging the vinegar product in sterilized bottles and pasteurizing for 15 to 25 minutes half sealed; and (j) Sealing completely the said bottles and storing in room temperature.
PH22016001019U 2016-12-15 2016-12-15 Process of producing carrot juice vinegar and the product produced thereof PH22016001019Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22016001019U PH22016001019Y1 (en) 2016-12-15 2016-12-15 Process of producing carrot juice vinegar and the product produced thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22016001019U PH22016001019Y1 (en) 2016-12-15 2016-12-15 Process of producing carrot juice vinegar and the product produced thereof

Publications (2)

Publication Number Publication Date
PH22016001019U1 true PH22016001019U1 (en) 2017-03-01
PH22016001019Y1 PH22016001019Y1 (en) 2017-03-01

Family

ID=58412779

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22016001019U PH22016001019Y1 (en) 2016-12-15 2016-12-15 Process of producing carrot juice vinegar and the product produced thereof

Country Status (1)

Country Link
PH (1) PH22016001019Y1 (en)

Also Published As

Publication number Publication date
PH22016001019Y1 (en) 2017-03-01

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