Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Northern Negros State College Science & TechfiledCriticalNorthern Negros State College Science & Tech
Priority to PH22017000385UpriorityCriticalpatent/PH22017000385U1/en
Publication of PH22017000385Y1publicationCriticalpatent/PH22017000385Y1/en
Publication of PH22017000385U1publicationCriticalpatent/PH22017000385U1/en
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.
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