PH22017000184U1 - Process of producing smoked milkfish - Google Patents
Process of producing smoked milkfishInfo
- Publication number
- PH22017000184U1 PH22017000184U1 PH22017000184U PH22017000184U PH22017000184U1 PH 22017000184 U1 PH22017000184 U1 PH 22017000184U1 PH 22017000184 U PH22017000184 U PH 22017000184U PH 22017000184 U PH22017000184 U PH 22017000184U PH 22017000184 U1 PH22017000184 U1 PH 22017000184U1
- Authority
- PH
- Philippines
- Prior art keywords
- milkfish
- smoked
- product
- smoking
- draining
- Prior art date
Links
- 241000442132 Lactarius lactarius Species 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 230000000391 smoking effect Effects 0.000 abstract 3
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 240000004584 Tamarindus indica Species 0.000 abstract 1
- 235000004298 Tamarindus indica Nutrition 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000003623 enhancer Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000000779 smoke Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
This utility model relates to the process of producing smoked fish but more particular to the production of smoked milkfish. Preparation in smoking milkfish comprising the steps of: cleaning, washing, draining, preparing the brine solution, soaking, cooking, draining, drying, preparing the smoking apparatus, smoking and cooling. The use of tamarind leaves as smoke enhancer improves the sensory qualities of the product. The shelf life of the product kept at refrigerator for 3 months still has high acceptability, beyond 3 months the product is not safe for human consumption. Production of smoked milkfish is highly encouraged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH22017000184U PH22017000184U1 (en) | 2017-04-11 | 2017-04-11 | Process of producing smoked milkfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH22017000184U PH22017000184U1 (en) | 2017-04-11 | 2017-04-11 | Process of producing smoked milkfish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PH22017000184Y1 PH22017000184Y1 (en) | 2017-06-02 |
| PH22017000184U1 true PH22017000184U1 (en) | 2017-06-02 |
Family
ID=59324916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH22017000184U PH22017000184U1 (en) | 2017-04-11 | 2017-04-11 | Process of producing smoked milkfish |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22017000184U1 (en) |
-
2017
- 2017-04-11 PH PH22017000184U patent/PH22017000184U1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22017000184Y1 (en) | 2017-06-02 |
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