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Priority to PH22019000463UpriorityCriticalpatent/PH22019000463U1/en
Publication of PH22019000463Y1publicationCriticalpatent/PH22019000463Y1/en
Publication of PH22019000463U1publicationCriticalpatent/PH22019000463U1/en
Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
(AREA)
Abstract
The present utility model relates to a process of producing sea food treated with vinegar and turmeric and a product produced therefrom. The process of producing sea food treated with vinegar and turmeric comprises the steps of: a. securing and collecting anchovies in a containing means; b. washing and cleaning the anchovies; c. soaking the cleaned anchovies in brine solution; d. soaking the brine-treated anchovies in vinegar; e. draining the vinegar-treated anchovies; f. soaking the drained anchovies in turmeric concentrate; g. drying the turmeric-treated anchovies; and h. frying the dried anchovies.
PH22019000463U2019-04-042019-04-04A process of producing sea food treated with vinegar and turmeric and a product produced therefrom
PH22019000463U1
(en)