PH22018001626Y1 - Process for preparing a thermally processed instant lumpia (spring roll) sauce - Google Patents

Process for preparing a thermally processed instant lumpia (spring roll) sauce

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Publication number
PH22018001626Y1
PH22018001626Y1 PH22018001626U PH22018001626U PH22018001626Y1 PH 22018001626 Y1 PH22018001626 Y1 PH 22018001626Y1 PH 22018001626 U PH22018001626 U PH 22018001626U PH 22018001626 U PH22018001626 U PH 22018001626U PH 22018001626 Y1 PH22018001626 Y1 PH 22018001626Y1
Authority
PH
Philippines
Prior art keywords
sauce
lumpia
pcnt
preparing
thermally processed
Prior art date
Application number
PH22018001626U
Other versions
PH22018001626U1 (en
Inventor
Joyce R Tobias
Wenefrida N Lainez
Lydia M Marero
Original Assignee
Food And Nutrition Research Institute Department Of Science And Tech Dost Fnri
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 Food And Nutrition Research Institute Department Of Science And Tech Dost Fnri filed Critical Food And Nutrition Research Institute Department Of Science And Tech Dost Fnri
Priority to PH22018001626U priority Critical patent/PH22018001626Y1/en
Publication of PH22018001626U1 publication Critical patent/PH22018001626U1/en
Publication of PH22018001626Y1 publication Critical patent/PH22018001626Y1/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A process for preparing a thermally processed lumpia sauce (spring roll) comprising the following ingredients: 20 pcnt sugar, 10 pcnt starch, 2 pcnt soy sauce, 1 pcnt garlic, 1 pcnt salt, and 66 pcnt water which comprises the following steps: weighing the ingredients to a desired ratio; mixing the ingredients to make a lumpia sauce; cooking the lumpia sauce; filling the cooked lumpia sauce into a container; exhausting the cooked lumpia sauce to 75 - 85øC for 3 to 8 minutes; sealing the container; and thermal processing the lumpia sauce for at 8- 15 lbs for 15 to 30 minutes.
PH22018001626U 2018-12-20 2018-12-20 Process for preparing a thermally processed instant lumpia (spring roll) sauce PH22018001626Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22018001626U PH22018001626Y1 (en) 2018-12-20 2018-12-20 Process for preparing a thermally processed instant lumpia (spring roll) sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22018001626U PH22018001626Y1 (en) 2018-12-20 2018-12-20 Process for preparing a thermally processed instant lumpia (spring roll) sauce

Publications (2)

Publication Number Publication Date
PH22018001626U1 PH22018001626U1 (en) 2020-08-03
PH22018001626Y1 true PH22018001626Y1 (en) 2020-08-03

Family

ID=72178016

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22018001626U PH22018001626Y1 (en) 2018-12-20 2018-12-20 Process for preparing a thermally processed instant lumpia (spring roll) sauce

Country Status (1)

Country Link
PH (1) PH22018001626Y1 (en)

Also Published As

Publication number Publication date
PH22018001626U1 (en) 2020-08-03

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