PH22020000275Y1 - Process of producing fish jerky made from tilapia (oreochromis niloticus), pili pulp (canarium ovatum) and oyster mushroom (pleurotus ostreatus) - Google Patents

Process of producing fish jerky made from tilapia (oreochromis niloticus), pili pulp (canarium ovatum) and oyster mushroom (pleurotus ostreatus)

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Publication number
PH22020000275Y1
PH22020000275Y1 PH22020000275U PH22020000275U PH22020000275Y1 PH 22020000275 Y1 PH22020000275 Y1 PH 22020000275Y1 PH 22020000275 U PH22020000275 U PH 22020000275U PH 22020000275 U PH22020000275 U PH 22020000275U PH 22020000275 Y1 PH22020000275 Y1 PH 22020000275Y1
Authority
PH
Philippines
Prior art keywords
pili
tilapia
pulp
oyster mushroom
powder
Prior art date
Application number
PH22020000275U
Other versions
PH22020000275U1 (en
Inventor
Rachel M Pardi¥As
Original Assignee
Bicol State College Of Applied Sciences And Tech
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 Bicol State College Of Applied Sciences And Tech filed Critical Bicol State College Of Applied Sciences And Tech
Priority to PH22020000275U priority Critical patent/PH22020000275U1/en
Publication of PH22020000275Y1 publication Critical patent/PH22020000275Y1/en
Publication of PH22020000275U1 publication Critical patent/PH22020000275U1/en

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  • Fish Paste Products (AREA)

Abstract

This utility model relates to the process of producing of a fish jerky made from tilapia (Oreochromis Niloticus), pili pulp (Canarium Ovatum) and oyster mushroom (Pleurotus Ostreatus), a healthy and convenient product - comprising of tilapia, oyster mushroom and pili pulp, then marinating ingredients (brown sugar, corn starch, fish sauce, vinegar, onion powder, garlic powder, ginger powder, salt, ground pepper, chili powder, and basil powder) mixed, marinated and dehydrated. Tilapia as the main ingredient is widely available in Bicol Region. Pili pulp, usually a waste, is utilized to give nutrient and fiber enrichment while oyster mushroom is utilized for its nutritional value and rich meaty taste. Nutritional composition per 100 grams serving of product provides 320kcal, 0g fats, 35g carbohydrates and 32g protein; Potassium is 1230mg and sodium is 740mg. Other minerals found are Calcium, Iron and Zinc. Through this utility model, a new additional technological know-how on the methods of fish preservation will be provided in producing the fish jerky, which will provide us a healthy alternative jerky products and an additional source of income.
PH22020000275U 2020-06-22 2020-06-22 Process of producing fish jerky made from tilapia (oreochromis niloticus), pili pulp (canarium ovatum) and oyster mushroom (pleurotus ostreatus) PH22020000275U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22020000275U PH22020000275U1 (en) 2020-06-22 2020-06-22 Process of producing fish jerky made from tilapia (oreochromis niloticus), pili pulp (canarium ovatum) and oyster mushroom (pleurotus ostreatus)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22020000275U PH22020000275U1 (en) 2020-06-22 2020-06-22 Process of producing fish jerky made from tilapia (oreochromis niloticus), pili pulp (canarium ovatum) and oyster mushroom (pleurotus ostreatus)

Publications (2)

Publication Number Publication Date
PH22020000275Y1 true PH22020000275Y1 (en) 2020-11-20
PH22020000275U1 PH22020000275U1 (en) 2020-11-20

Family

ID=74211400

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22020000275U PH22020000275U1 (en) 2020-06-22 2020-06-22 Process of producing fish jerky made from tilapia (oreochromis niloticus), pili pulp (canarium ovatum) and oyster mushroom (pleurotus ostreatus)

Country Status (1)

Country Link
PH (1) PH22020000275U1 (en)

Also Published As

Publication number Publication date
PH22020000275U1 (en) 2020-11-20

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