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Application filed by Univ Ifugao StatefiledCriticalUniv Ifugao State
Priority to PH22016001024UpriorityCriticalpatent/PH22016001024Y1/en
Publication of PH22016001024U1publicationCriticalpatent/PH22016001024U1/en
Publication of PH22016001024Y1publicationCriticalpatent/PH22016001024Y1/en
The process involves in the production of Dagway (Saurauia Subglabra) Jelly comprising the steps of: (a) Gathering, cleaning and washing the matured Dagway fruits thoroughly; (b) Adding 1 liter water 5 into 1 kilo of said fruits; (c) Boiling the mixture for 30 to 40 minutes until soft; (d) Mashing and straining the said mixture separating the pulp from the decoction; (e)Mixing 1 cup white sugar to every 1 cup of decoction; (f) Cooking the mixture in moderate fire and stirring constantly until said mixture reaches jelly consistency; (g) Pouring the jelly into suitable sterilized jars half sealed and pasteurizing for 15 to 25 minutes; (h) Sealing the said jars completely; and (i) Storing the jelly product in cool temperature.
PH22016001024U2016-12-152016-12-15PROCESS OF PRODUCING DAGWAY (Saurauia Subglabra) JELLY AND THE PRODUCT PRODUCED THEREOF
PH22016001024Y1
(en)