METHOD FOR PRODUCING GARLIC-CHILI FLAVORED VACUUM-FRIED GREEN JACKFRUIT

A method for producing vacuum-fried jackfruit product comprising the following steps: (a) washing, sanitizing, splitting, depulping, deseeding and cutting the pulp into halves of an unripe jackfruit; (b) blanching the pulp with a formulation consisting of a salt, a garlic and a chili powder; (c) fre...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	LAUZON, Roberta D, GALVEZ, Lorina A, DICZBALIS, Yan
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method for producing vacuum-fried jackfruit product comprising the following steps: (a) washing, sanitizing, splitting, depulping, deseeding and cutting the pulp into halves of an unripe jackfruit; (b) blanching the pulp with a formulation consisting of a salt, a garlic and a chili powder; (c) freezing the blanched pulp; (d) vacuum-frying the pulp; (e) draining of oil; and (f) sweating. The formulation was optimized to ensure quality and maximum acceptability rating among the consumers.