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Application filed by Partido State UnivfiledCriticalPartido State Univ
Priority to PH2/2012/000454UpriorityCriticalpatent/PH22012000454U3/en
Publication of PH22012000454Y1publicationCriticalpatent/PH22012000454Y1/en
Publication of PH22012000454U3publicationCriticalpatent/PH22012000454U3/en
In the process of producing smoked Indian Mackerel (Rastrelliger Kanagurta) with defined process and amount of bagasse use for smoking can change the physical properties during the smoking having a golden brown color, aroma odor and palatable taste. A process of vacuum packaging, the product are stable and safe to use as viand during meals and as seasoning for food preparation for one month at room temperature and three (3) months at chilled (0oC) temperature.
PH2/2012/000454U2012-08-142012-08-14A PROCESS OF PRODUCING SMOKED INDIAN MACKEREL (Rastrelliger Kanagurta)
PH22012000454U3
(en)
Process for preparing a composition with umami flavor and a content of less than 1% by weight, comprising heating the vegetable matter in water, separating the vegetable matter from the cooking water, and concentrating the cooking water; flavor composition; food product.
Process for producing a baby food product comprising cooking a vegetable ingredient and a protein ingredient separately, mixing the precooked ingredients and subjecting them to an uht process from 130 to 140 degrees Celsius and from 30 to 240 seconds; and production line to produce a baby food product.