PH22016000907U1 - Process of making hog plum (spondias pinnata) and batuan (garcinia binucao) flavor enhancer - Google Patents
Process of making hog plum (spondias pinnata) and batuan (garcinia binucao) flavor enhancerInfo
- Publication number
- PH22016000907U1 PH22016000907U1 PH22016000907U PH22016000907U PH22016000907U1 PH 22016000907 U1 PH22016000907 U1 PH 22016000907U1 PH 22016000907 U PH22016000907 U PH 22016000907U PH 22016000907 U PH22016000907 U PH 22016000907U PH 22016000907 U1 PH22016000907 U1 PH 22016000907U1
- Authority
- PH
- Philippines
- Prior art keywords
- binucao
- batuan
- garcinia
- fruit
- leaves
- Prior art date
Links
- 235000000885 Garcinia xanthochymus Nutrition 0.000 title abstract 9
- 244000127759 Spondias lutea Species 0.000 title abstract 9
- 235000018087 Spondias lutea Nutrition 0.000 title abstract 9
- 244000025012 Spondias pinnata Species 0.000 title abstract 9
- 235000005658 Spondias pinnata Nutrition 0.000 title abstract 9
- 235000010673 hogplum Nutrition 0.000 title abstract 9
- 235000019264 food flavour enhancer Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 244000119461 Garcinia xanthochymus Species 0.000 title 1
- 241000593508 Garcinia Species 0.000 abstract 8
- 235000013399 edible fruits Nutrition 0.000 abstract 7
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
A process of making hog plum (Spondias pinnata) and batuan (Garcinia binucao) flavor enhancer comprising the steps of: cleaning a plurality of hog plum (Spondias pinnata) leaves and batuan (Garcinia binucao) fruit by washing with running water to remove adhering dirt; cutting said hog plum (Spondias pinnata) leaves and batuan (Garcinia binucao) fruit into small pieces; drying said hog plum (Spondias pinnata) leaves and batuan (Garcinia binucao) fruit in a separate oven at 46-56oC and 60-70oC respectively in 1 hour; cooling said dried hog plum (Spondias pin nata) leaves and batuan (Garcinia binucao) fruit at room temperature; pulverizing said oven-dried hog plum (Spondias pinnata) leaves and batuan (Garcinia binucao) fruit using a pulverizer; sifting said pulverized hog plum (Spondias pinnata) leaves and batuan (Garcinia binucao) fruit, packing said pulverized hog plum (Spondias pinnata) leaves and batuan {Garcinia binucao) fruit in a container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2016/000907U PH22016000907U3 (en) | 2016-11-28 | 2016-11-28 | Process of making hog plum (spondias pinnata) and batuan (garcinia binucao) flavor enhancer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2016/000907U PH22016000907U3 (en) | 2016-11-28 | 2016-11-28 | Process of making hog plum (spondias pinnata) and batuan (garcinia binucao) flavor enhancer |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| PH22016000907U1 true PH22016000907U1 (en) | 2017-03-15 |
| PH22016000907Y1 PH22016000907Y1 (en) | 2017-03-15 |
| PH22016000907U3 PH22016000907U3 (en) | 2017-05-29 |
Family
ID=58412769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH2/2016/000907U PH22016000907U3 (en) | 2016-11-28 | 2016-11-28 | Process of making hog plum (spondias pinnata) and batuan (garcinia binucao) flavor enhancer |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22016000907U3 (en) |
-
2016
- 2016-11-28 PH PH2/2016/000907U patent/PH22016000907U3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22016000907Y1 (en) | 2017-03-15 |
| PH22016000907U3 (en) | 2017-05-29 |
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