PH22017000492Y1 - Process of making fresh velvet apple fruit (diospyros blancoi) macaroons - Google Patents

Process of making fresh velvet apple fruit (diospyros blancoi) macaroons

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Publication number
PH22017000492Y1
PH22017000492Y1 PH22017000492U PH22017000492U PH22017000492Y1 PH 22017000492 Y1 PH22017000492 Y1 PH 22017000492Y1 PH 22017000492 U PH22017000492 U PH 22017000492U PH 22017000492 U PH22017000492 U PH 22017000492U PH 22017000492 Y1 PH22017000492 Y1 PH 22017000492Y1
Authority
PH
Philippines
Prior art keywords
velvet apple
mixture
velvet
margarine
sugar
Prior art date
Application number
PH22017000492U
Other versions
PH22017000492U1 (en
Inventor
Roxanne M Cejas
Original Assignee
Univ Southern Leyte 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 Southern Leyte State filed Critical Univ Southern Leyte State
Priority to PH22017000492U priority Critical patent/PH22017000492Y1/en
Publication of PH22017000492U1 publication Critical patent/PH22017000492U1/en
Publication of PH22017000492Y1 publication Critical patent/PH22017000492Y1/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The process of making velvet apple macaroon comprise the following steps: wash of fresh velvet apple fruit in running water; peeling said velvet apple using a knife; deseeding said peeled velvet apple; adding said velvet apple with lemon juice to prevent discoloration; grating said velvet apple using a grater; mixing said velvet apple with a margarine, sugar, eggs, condensed milk, flour and flavoring in a bowl and set aside; creaming margarine and sugar until fluffy in a separate bowl; adding eggs to said margarine-sugar mixture; combining said velvet apple mixture to said margarine-sugar and egg mixture; mixing said combined mixture with flour and flavoring; molding said mixture into a macaroon molder with paper cups; baking said mixture into the pre-heated oven at 185 degree Celsius for 30-45 minutes or until golden brown; cooling said baked velvet apple macaroons; and packing said velvet macaroons in box.
PH22017000492U 2017-08-10 2017-08-10 Process of making fresh velvet apple fruit (diospyros blancoi) macaroons PH22017000492Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22017000492U PH22017000492Y1 (en) 2017-08-10 2017-08-10 Process of making fresh velvet apple fruit (diospyros blancoi) macaroons

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22017000492U PH22017000492Y1 (en) 2017-08-10 2017-08-10 Process of making fresh velvet apple fruit (diospyros blancoi) macaroons

Publications (2)

Publication Number Publication Date
PH22017000492U1 PH22017000492U1 (en) 2018-03-02
PH22017000492Y1 true PH22017000492Y1 (en) 2018-03-02

Family

ID=62001870

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22017000492U PH22017000492Y1 (en) 2017-08-10 2017-08-10 Process of making fresh velvet apple fruit (diospyros blancoi) macaroons

Country Status (1)

Country Link
PH (1) PH22017000492Y1 (en)

Also Published As

Publication number Publication date
PH22017000492U1 (en) 2018-03-02

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