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Application filed by West Visayas State Univ Lambunao CampusfiledCriticalWest Visayas State Univ Lambunao Campus
Priority to PH2/2017/000947UpriorityCriticalpatent/PH22017000947U3/en
Publication of PH22017000947Y1publicationCriticalpatent/PH22017000947Y1/en
Publication of PH22017000947U1publicationCriticalpatent/PH22017000947U1/en
Publication of PH22017000947U3publicationCriticalpatent/PH22017000947U3/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
The present utility model pertains to the method of preparation of fermented corned "Tino-tino" as appetizer. In preparing the fruit for mixing with onions, garlic, ginger, pepper strips, vinegar, brown sugar, and salt, remove the other covering of the fruit, wash and dry first. In preparing the fruit for fermentation, prepare brine solution, and mix the fruit with other ingredients. Ferment in a slightly sealed container for 6-7 days and seal hermitically.
PH2/2017/000947U2017-11-242017-11-24The process of producing fermented corned "tino-tino" (physalis minima)
PH22017000947U3
(en)