Pangasinan State Univ Psu Dost 1 Food Innovation Center
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 Pangasinan State Univ Psu Dost 1 Food Innovation CenterfiledCriticalPangasinan State Univ Psu Dost 1 Food Innovation Center
Priority to PH22018000126UpriorityCriticalpatent/PH22018000126Y1/en
Publication of PH22018000126U1publicationCriticalpatent/PH22018000126U1/en
Publication of PH22018000126Y1publicationCriticalpatent/PH22018000126Y1/en
The utility model relates to a process of producing low-temperature vacuum fried indian mango. The utility model involves washing of indian mango, peeling the indian mango to obtain the flesh, slicing the indian mango flesh into chips, blanching the sliced indian mango, immersing the sliced indian mango in soaking solution, draining the sliced indian mango, vacuum frying the indian mango, and draining to remove the oil from the indian mango, and packaging the vacuum fried indian mango to appropriate packaging material.
PH22018000126U2018-02-262018-02-26A PROCESS FOR PRODUCING LOW-TEMPERATURE VACUUM FRIED INDIAN MANGO (Mangifera indica Linn)
PH22018000126Y1
(en)