PREPARATION OF INSTANT FOOD FROM TARO
The present utility model relates to a novel method of preparing an instant food from taro, comprising the following steps: Rehydrating dried taro leaves and stalks, dried onion and garlic, dissolving coconut cream concentrate and coconut milk powder together with cornstarch in water, sauteing rehyd...
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| creator | ENCARNACION, Maribeth B TOBIAS, Joyce R LAINEZ, Wenefrida N |
| description | The present utility model relates to a novel method of preparing an instant food from taro, comprising the following steps: Rehydrating dried taro leaves and stalks, dried onion and garlic, dissolving coconut cream concentrate and coconut milk powder together with cornstarch in water, sauteing rehydrated onion and garlic, alamang, ginger, and red chili pepper, adding the dissolved coconut cream concentrate, coconut milk powder and cornstarch and simmer; blanching the rehydrated taro leaves and stalks; adding hot sauce in the said cans; exhausting the said cans to 170-185 degree F before sealing said cans; and thermally processing the sealed cans for 40-60 minutes at 240-250 degree F. |
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blanching the rehydrated taro leaves and stalks; adding hot sauce in the said cans; exhausting the said cans to 170-185 degree F before sealing said cans; and thermally processing the sealed cans for 40-60 minutes at 240-250 degree F.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170614&DB=EPODOC&CC=PH&NR=22016050020U1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170614&DB=EPODOC&CC=PH&NR=22016050020U1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ENCARNACION, Maribeth B</creatorcontrib><creatorcontrib>TOBIAS, Joyce R</creatorcontrib><creatorcontrib>LAINEZ, Wenefrida N</creatorcontrib><title>PREPARATION OF INSTANT FOOD FROM TARO</title><description>The present utility model relates to a novel method of preparing an instant food from taro, comprising the following steps: Rehydrating dried taro leaves and stalks, dried onion and garlic, dissolving coconut cream concentrate and coconut milk powder together with cornstarch in water, sauteing rehydrated onion and garlic, alamang, ginger, and red chili pepper, adding the dissolved coconut cream concentrate, coconut milk powder and cornstarch and simmer; blanching the rehydrated taro leaves and stalks; adding hot sauce in the said cans; exhausting the said cans to 170-185 degree F before sealing said cans; and thermally processing the sealed cans for 40-60 minutes at 240-250 degree F.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFANCHINcAxyDPH091Pwd1Pw9AsOcfQLUXDz93dRcAvy91UIcQzy52FgTUvMKU7lhdLcDKpuriHOHrqpBfnxqcUFicmpeakl8QEeRkYGhmYGpgYGRgahoYbGxKoDALq8JSc</recordid><startdate>20170614</startdate><enddate>20170614</enddate><creator>ENCARNACION, Maribeth B</creator><creator>TOBIAS, Joyce R</creator><creator>LAINEZ, Wenefrida N</creator><scope>EVB</scope></search><sort><creationdate>20170614</creationdate><title>PREPARATION OF INSTANT FOOD FROM TARO</title><author>ENCARNACION, Maribeth B ; TOBIAS, Joyce R ; LAINEZ, Wenefrida N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PH22016050020UU13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ENCARNACION, Maribeth B</creatorcontrib><creatorcontrib>TOBIAS, Joyce R</creatorcontrib><creatorcontrib>LAINEZ, Wenefrida N</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ENCARNACION, Maribeth B</au><au>TOBIAS, Joyce R</au><au>LAINEZ, Wenefrida N</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PREPARATION OF INSTANT FOOD FROM TARO</title><date>2017-06-14</date><risdate>2017</risdate><abstract>The present utility model relates to a novel method of preparing an instant food from taro, comprising the following steps: Rehydrating dried taro leaves and stalks, dried onion and garlic, dissolving coconut cream concentrate and coconut milk powder together with cornstarch in water, sauteing rehydrated onion and garlic, alamang, ginger, and red chili pepper, adding the dissolved coconut cream concentrate, coconut milk powder and cornstarch and simmer; blanching the rehydrated taro leaves and stalks; adding hot sauce in the said cans; exhausting the said cans to 170-185 degree F before sealing said cans; and thermally processing the sealed cans for 40-60 minutes at 240-250 degree F.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PREPARATION OF INSTANT FOOD FROM TARO |
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