Pangasinan State Univ Psu Dost 1 Food Innovation Center
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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)
PH22018000126U1
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