PH22018000672Y1 - Method for producing garlic-chili flavored vacuum-fried green jackfruit - Google Patents

Method for producing garlic-chili flavored vacuum-fried green jackfruit

Info

Publication number
PH22018000672Y1
PH22018000672Y1 PH22018000672U PH22018000672U PH22018000672Y1 PH 22018000672 Y1 PH22018000672 Y1 PH 22018000672Y1 PH 22018000672 U PH22018000672 U PH 22018000672U PH 22018000672 U PH22018000672 U PH 22018000672U PH 22018000672 Y1 PH22018000672 Y1 PH 22018000672Y1
Authority
PH
Philippines
Prior art keywords
jackfruit
pulp
chili
vacuum
fried green
Prior art date
Application number
PH22018000672U
Other versions
PH22018000672U1 (en
Inventor
Roberta D Lauzon
Lorina A Galvez
Yan Diczbalis
Original Assignee
Univ Visayas 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 Visayas State filed Critical Univ Visayas State
Priority to PH22018000672U priority Critical patent/PH22018000672U1/en
Publication of PH22018000672Y1 publication Critical patent/PH22018000672Y1/en
Publication of PH22018000672U1 publication Critical patent/PH22018000672U1/en

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A method for producing vacuum-fried jackfruit product comprising the following steps: (a) washing, sanitizing, splitting, depulping, deseeding and cutting the pulp into halves of an unripe jackfruit; (b) blanching the pulp with a formulation consisting of a salt, a garlic and a chili powder; (c) freezing the blanched pulp; (d) vacuum-frying the pulp; (e) draining of oil; and (f) sweating. The formulation was optimized to ensure quality and maximum acceptability rating among the consumers.
PH22018000672U 2018-07-11 2018-07-11 Method for producing garlic-chili flavored vacuum-fried green jackfruit PH22018000672U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22018000672U PH22018000672U1 (en) 2018-07-11 2018-07-11 Method for producing garlic-chili flavored vacuum-fried green jackfruit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22018000672U PH22018000672U1 (en) 2018-07-11 2018-07-11 Method for producing garlic-chili flavored vacuum-fried green jackfruit

Publications (2)

Publication Number Publication Date
PH22018000672Y1 true PH22018000672Y1 (en) 2020-09-25
PH22018000672U1 PH22018000672U1 (en) 2020-09-25

Family

ID=72707387

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22018000672U PH22018000672U1 (en) 2018-07-11 2018-07-11 Method for producing garlic-chili flavored vacuum-fried green jackfruit

Country Status (1)

Country Link
PH (1) PH22018000672U1 (en)

Also Published As

Publication number Publication date
PH22018000672U1 (en) 2020-09-25

Similar Documents

Publication Publication Date Title
WO2016130922A3 (en) Fruit and vegetable preservative
WO2018124486A3 (en) Boiled pork bossam and making method therefor
MX2022000335A (en) Method for producing a fruit product, and fruit product.
TN2018000095A1 (en) Antimicrobial composition comprising citral, hexanal and linalool as active ingredients and application in packaging minimally processed fruits or vegetables
WO2011142593A3 (en) Method for making eco-friendly apple chips, and eco-friendly apple chips made using the method
AU2016200588B1 (en) Method of combined processing using carbon dioxide and ultrasound to improve flash-freezing efficiency and quality of fruit and vegetables
MX2016013349A (en) A process, apparatus and system for treating fruits or vegetables.
PH22018000672U1 (en) Method for producing garlic-chili flavored vacuum-fried green jackfruit
PH22018000673Y1 (en) Garlic chili-flavored vacuum-fried green jackfruit
ES2570477A1 (en) Composition for the coating of fruits and use thereof (Machine-translation by Google Translate, not legally binding)
EP4023074A4 (en) Malic-acid-containing beverage, method for producing same, and method for imparting ripe flavor/aroma to malic-acid-containing beverage
WO2019088576A3 (en) Method for preventing browning of fresh fruits or vegetables by using allulose
MX2020006647A (en) Composition useful in food preservation.
KR20130057910A (en) Pear-based fruit chip and manufacturing method thereof
PH22019001290U1 (en) DEHYDRATED BALIMBING (Averrhoa carambola) PRESERVE WITH GINGER BITS
PH22018000683Y1 (en) Process of producing dehydrated balimbing preserve with ginger bits
PH22016001117U1 (en) Improved process for producing vacuum fried fruit products
PH12016000067A1 (en) Method for prpoducing vacuum fried fruit products
PH22018000682Y1 (en) Composition of dehydrated balimbing preserve with ginger bits
PH22018000679U1 (en) Composition of santol-balimbing chews
PH22018000681U1 (en) Process of producing santol-kamias leather
CL2019001768A1 (en) A formulation of an edible nanoemulsion and its manufacturing processes, useful for reducing splitting in fruits and vegetables, particularly cherries
PH22018000680U1 (en) Composition of santol-kamias leather
PH22018000728Y1 (en) Process of making spanish style jackfruit preserve
EP3545772A4 (en) Method for preserving fresh juice of citrus fruits and pomegranates