PH22017000385Y1 - A fish tocino - Google Patents
A fish tocinoInfo
- Publication number
- PH22017000385Y1 PH22017000385Y1 PH22017000385U PH22017000385U PH22017000385Y1 PH 22017000385 Y1 PH22017000385 Y1 PH 22017000385Y1 PH 22017000385 U PH22017000385 U PH 22017000385U PH 22017000385 U PH22017000385 U PH 22017000385U PH 22017000385 Y1 PH22017000385 Y1 PH 22017000385Y1
- Authority
- PH
- Philippines
- Prior art keywords
- pcnt
- tocino
- powder
- fish
- composition
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title abstract 4
- 101100243022 Mus musculus Pcnt gene Proteins 0.000 abstract 15
- 239000000843 powder Substances 0.000 abstract 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 2
- 244000017106 Bixa orellana Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- 241001219218 Pangasianodon hypophthalmus Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 235000012665 annatto Nutrition 0.000 abstract 1
- 239000010362 annatto Substances 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 235000020414 calamansi juice Nutrition 0.000 abstract 1
- 241001233037 catfish Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 229940029982 garlic powder Drugs 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 235000013997 pineapple juice Nutrition 0.000 abstract 1
- 239000001931 piper nigrum l. white Substances 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
This utility model relates to processed foods, but more particularly to composition of tocino utilizes Riverine Catfish (Pangasiushypophthalmus) into a healthy sweet and spicy fish tocino. The composition of making fish tocino comprising of 73.24 pcnt fish meat, 0.88 pcnt iodized salt, 0.15 pcnt curing salt, 0.22 pcnt Phosphate, 0.04 pcnt vitamin C powder, 3.63 pcnt chilled water, 11.72 pcnt refined sugar, 1.76 pcnt garlic powder, 1.76 pcnt anisado wine, 3.44 pcnt pineapple juice, 0.11 pcnt vetsin (Monosodium glutamate), 0.44 pcnt annatto powder, 0.70 pcnt white pepper, 0.18 pcnt hot chilli powder, and 1.73 pcnt calamansi juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH22017000385U PH22017000385Y1 (en) | 2017-07-10 | 2017-07-10 | A fish tocino |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH22017000385U PH22017000385Y1 (en) | 2017-07-10 | 2017-07-10 | A fish tocino |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PH22017000385U1 PH22017000385U1 (en) | 2017-09-18 |
| PH22017000385Y1 true PH22017000385Y1 (en) | 2017-09-18 |
Family
ID=60255602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH22017000385U PH22017000385Y1 (en) | 2017-07-10 | 2017-07-10 | A fish tocino |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22017000385Y1 (en) |
-
2017
- 2017-07-10 PH PH22017000385U patent/PH22017000385Y1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22017000385U1 (en) | 2017-09-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105309936A (en) | Multi-spiced dried beef and manufacturing method thereof | |
| PH22017000385U1 (en) | A fish tocino | |
| CN105249250A (en) | Tea-fragrance beef meatballs | |
| PH12019500274A1 (en) | Oil or fat composition for fried foods, method for producing oil or fat composition for fried foods, method for producing fried foods, and method for imparting cheese flavor to fried foods | |
| PH22017000180U1 (en) | Process of producing fish scraps pasta | |
| PH12019501951B1 (en) | Soft candy | |
| PL424116A1 (en) | Pate and method for production of pate | |
| PH22018001546U1 (en) | Composition of cured cull chicken tocino | |
| PH22016000415Y1 (en) | Composition of a mutton sausage | |
| CN104782788A (en) | Spicy fermented bean curd | |
| PH22018050243U3 (en) | CONCENTRATE FROM MEAT OF CAGAYCAY (Venerupis philippinarium) IN TURMERIC FLAVOR | |
| PH22019001623Y1 (en) | A composition for making ginger flavored polvoron | |
| PH22018001461U1 (en) | COMPOSITION OF SWEET AND SPICY SQUASH (Cucurbita maxima) CRACKERS | |
| PH22018001531Y1 (en) | Composition of corned cull chicken meat | |
| PH22018000728Y1 (en) | Process of making spanish style jackfruit preserve | |
| PH22018050278U1 (en) | FOOD CONCENTRATE FROM CAGAYCAY (Venerupis philippinarium) IODIZED SALT WITH AGAR | |
| PH22017000416Y1 (en) | Process of making lumpia with banana, taro and carrots | |
| PH22016000934U3 (en) | Formulation of stuffed chicken (gallus gallus domesticus) | |
| PH22018050245Y1 (en) | CONCENTRATE FROM MEAT OF CAGAYCAY (Venerupis philippinarium) IN TURMERIC FLAVOR | |
| PH22018050260U1 (en) | FOOD CONCENTRATE FROM CAGAYCAY (VENERUPIS PHILIPPINARUM) AND BIG EYE SCAD (Selar crumenophthalmus) IN GINGER (Zingiber officinale) FLAVOR | |
| CN106616810A (en) | Clear soup hotpot condiment | |
| CN106798286A (en) | A kind of wax gourd sparerib taste soup stock | |
| PH22017050115Y1 (en) | Patty from bangus, mushroom, taro and agar | |
| CN105212103A (en) | A kind of frying production method of fish glue | |
| PH22016000750U1 (en) | Composition of shrimp-milkfish spine paste |