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Application filed by Northern Negros State College Science & TechfiledCriticalNorthern Negros State College Science & Tech
Priority to PH22018000916UpriorityCriticalpatent/PH22018000916Y1/en
Publication of PH22018000916U1publicationCriticalpatent/PH22018000916U1/en
Publication of PH22018000916Y1publicationCriticalpatent/PH22018000916Y1/en
The process of producing ginger with calamansi powdered tea comprising the following 9 steps, which involved cleaning of ginger with water to remove impurities, cutting the ginger into small pieces, blending the small pieces ginger using a blender, filtering the blended ginger to remove big particles, mixing of calamansi juice extract and adding honey to the filtered ginger using a mixing bowl, putting the mixture in the wax paper and distribute evenly, drying of mixture in the wax paper for a period of time through oven drying at 50 degrees Celsius for about 30 minutes or with other option through sun-drying for at least one day, grinding dried mixture using grinder until the said mixture becomes a powder, and storing the powdered mixture in sterilized bottle. The ginger and calamansi powder will be added with an amount of hot water, to make it ready to serve as tea.
PH22018000916U2018-09-062018-09-06A process of making ginger and calamansi powdered tea
PH22018000916Y1
(en)
Coffee pencil core containing 2wt% to 8wt% of coffee material, 3wt% to 8wt% of polyethylene or polypropylene, 15wt% to 40wt% of polystyrene, polyvinyl chloride, or a combination of polystyrene and polyvinyl chloride, and the balance of graphite
PROCEDURE FOR THE PREPARATION OF A POWDER FLAVOR BASED ON MACRUR DECAPODE CRUSTACEANS, FLAVORING PRODUCT OBTAINED WITH THE SAME AND KITCHEN SALT SAVORIZED WITH SUCH PRODUCT