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)Info
- 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
Links
Landscapes
- 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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PH22020000275U PH22020000275Y1 (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 PH22020000275Y1 (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 |
---|---|
PH22020000275U1 PH22020000275U1 (en) | 2020-11-20 |
PH22020000275Y1 true PH22020000275Y1 (en) | 2020-11-20 |
Family
ID=74211400
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PH22020000275U PH22020000275Y1 (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) | PH22020000275Y1 (en) |
-
2020
- 2020-06-22 PH PH22020000275U patent/PH22020000275Y1/en unknown
Also Published As
Publication number | Publication date |
---|---|
PH22020000275U1 (en) | 2020-11-20 |
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