PH22021050381U1 - PROCESS OF PRODUCING KAONG (Arenga pinnata) FRUIT AND CALAMANSI (Citrus microcarpa) DESSERT - Google Patents

PROCESS OF PRODUCING KAONG (Arenga pinnata) FRUIT AND CALAMANSI (Citrus microcarpa) DESSERT

Info

Publication number
PH22021050381U1
PH22021050381U1 PH22021050381U PH22021050381U PH22021050381U1 PH 22021050381 U1 PH22021050381 U1 PH 22021050381U1 PH 22021050381 U PH22021050381 U PH 22021050381U PH 22021050381 U PH22021050381 U PH 22021050381U PH 22021050381 U1 PH22021050381 U1 PH 22021050381U1
Authority
PH
Philippines
Prior art keywords
calamansi
kaong
fruit
dessert
skin
Prior art date
Application number
PH22021050381U
Inventor
Marissa L Dimarucot
Original Assignee
Laguna State Polytechnic Univ Santa Cruz
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 Laguna State Polytechnic Univ Santa Cruz filed Critical Laguna State Polytechnic Univ Santa Cruz
Priority to PH22021050381U priority Critical patent/PH22021050381U1/en
Publication of PH22021050381U1 publication Critical patent/PH22021050381U1/en

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

This utility model relates to a process of producing kaong (arenga pinnata) fruit and calamansi (citrus microcarpa) dessert comprising the steps of: washing the calamansi, cutting the small portion on the top of calamansi, squeezing the calamansi, soaking the calamansi skin into water for four days, washing the soaked calamansi skin, boiling the calamansi skin in the water, letting it cool, soaking the kaong fruit into water for two days, washing the kaong fruit fresh, boiling kaong fruit into water, putting gradually sugar, letting it cool, putting one kaong fruit inside one calamansi skin to form adding sugar to the mixture and packaging the mixture.
PH22021050381U 2021-04-06 2021-04-06 PROCESS OF PRODUCING KAONG (Arenga pinnata) FRUIT AND CALAMANSI (Citrus microcarpa) DESSERT PH22021050381U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22021050381U PH22021050381U1 (en) 2021-04-06 2021-04-06 PROCESS OF PRODUCING KAONG (Arenga pinnata) FRUIT AND CALAMANSI (Citrus microcarpa) DESSERT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22021050381U PH22021050381U1 (en) 2021-04-06 2021-04-06 PROCESS OF PRODUCING KAONG (Arenga pinnata) FRUIT AND CALAMANSI (Citrus microcarpa) DESSERT

Publications (1)

Publication Number Publication Date
PH22021050381U1 true PH22021050381U1 (en) 2021-06-04

Family

ID=76372477

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22021050381U PH22021050381U1 (en) 2021-04-06 2021-04-06 PROCESS OF PRODUCING KAONG (Arenga pinnata) FRUIT AND CALAMANSI (Citrus microcarpa) DESSERT

Country Status (1)

Country Link
PH (1) PH22021050381U1 (en)

Similar Documents

Publication Publication Date Title
CN103222530B (en) Blueberry preserved fruit and preparation method thereof
CN103750196A (en) Processing method of dried mango
CN102461838A (en) Melon surrounded by sauce
PH22021050381U1 (en) PROCESS OF PRODUCING KAONG (Arenga pinnata) FRUIT AND CALAMANSI (Citrus microcarpa) DESSERT
CN106857804A (en) A kind of preparation method of Yellow-peach can
CN104585796A (en) Tonic instant sea cucumber slice processing method
CN103583777A (en) Processing method of apricot green plums
CN110547352A (en) Preserved navel orange and preparation method thereof
CN105146397A (en) Making method of sweet potato strips
CN104509805A (en) Making method for canned pineapple in syrup
CN104839322A (en) Intelligent dehydrated vegetable production system
CN109247529A (en) A kind of processing method of Yellow-peach can
CN113749229A (en) Production method of canned yellow peaches
CN105285208A (en) Manufacturing method of lemon tea
CN104757488A (en) Production process of acid pickled cucumbers with chili
CN110583969A (en) Color protection method for carrot juice
CN204707884U (en) A kind of dehydrated vegetables automatic production line
PH22018000126Y1 (en) A PROCESS FOR PRODUCING LOW-TEMPERATURE VACUUM FRIED INDIAN MANGO (Mangifera indica Linn)
JP6224807B1 (en) Process for producing processed Hebei vinegar outer skin for food
PH22018000683Y1 (en) Process of producing dehydrated balimbing preserve with ginger bits
CN104305140A (en) Production method for puffer fish liver sauce
KR20220000970A (en) tangerine jam preserved in the original form of pulp
CN104397642A (en) Preparing method of sweet and sour muskmelon rind
PH22020000075U1 (en) A process for making salad enriched with chickpea and vegetables
CN104381571A (en) Preparation method of nutritional tomato preserved fruit