PH22019001070Y1 - Process of producing canned sardines (sardina pilchardus) in sweet chili sauce style - Google Patents

Process of producing canned sardines (sardina pilchardus) in sweet chili sauce style

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Publication number
PH22019001070Y1
PH22019001070Y1 PH22019001070U PH22019001070U PH22019001070Y1 PH 22019001070 Y1 PH22019001070 Y1 PH 22019001070Y1 PH 22019001070 U PH22019001070 U PH 22019001070U PH 22019001070 U PH22019001070 U PH 22019001070U PH 22019001070 Y1 PH22019001070 Y1 PH 22019001070Y1
Authority
PH
Philippines
Prior art keywords
minutes
jars
chili sauce
sweet chili
producing canned
Prior art date
Application number
PH22019001070U
Other versions
PH22019001070U1 (en
Inventor
Proserpina T Dionaldo
Elisheba P Sabandal
Original Assignee
Univ Tech Cebu
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 Tech Cebu filed Critical Univ Tech Cebu
Priority to PH22019001070U priority Critical patent/PH22019001070Y1/en
Publication of PH22019001070U1 publication Critical patent/PH22019001070U1/en
Publication of PH22019001070Y1 publication Critical patent/PH22019001070Y1/en

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Abstract

The present utility model is a process of producing canned sardines (Sardina pilchardus) in sweet chili sauce style which involves the steps of cleaning and removing fins,scales, head, tail and entrails, cutting into container length pieces, washing and soaking for 30 minutes in brine made up in the proportion of one tablespoon of the salt and one quart of water, removing and draining , rubbing the drained fish with dry salt for 2 hours, rinse fish in fresh water, packing them in jars, placing the lids in the container loosely, steaming for 30 minutes at 3 pounds steam pressure 105øC (225øF), removing and inverting the containers on a wire screen for 3 minutes, placing chopped onion bay leaf and adding sweet chili sauce and tomato sauce, half sealing the glass jars before they are processed and processing glass jars for 10 minutes at 10 pounds steam pressure 48øC (240øF) complete sealing the jars and cooling on racks, wiping with moist cloth, labeling with the date and storing.
PH22019001070U 2019-08-05 2019-08-05 Process of producing canned sardines (sardina pilchardus) in sweet chili sauce style PH22019001070Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22019001070U PH22019001070Y1 (en) 2019-08-05 2019-08-05 Process of producing canned sardines (sardina pilchardus) in sweet chili sauce style

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22019001070U PH22019001070Y1 (en) 2019-08-05 2019-08-05 Process of producing canned sardines (sardina pilchardus) in sweet chili sauce style

Publications (2)

Publication Number Publication Date
PH22019001070U1 PH22019001070U1 (en) 2019-10-02
PH22019001070Y1 true PH22019001070Y1 (en) 2019-10-02

Family

ID=68577673

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22019001070U PH22019001070Y1 (en) 2019-08-05 2019-08-05 Process of producing canned sardines (sardina pilchardus) in sweet chili sauce style

Country Status (1)

Country Link
PH (1) PH22019001070Y1 (en)

Also Published As

Publication number Publication date
PH22019001070U1 (en) 2019-10-02

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