PROCESS FOR PRODUCING VACUUM-FRIED ROSELLE (Hibiscus sabdariffa) SNACK PRODUCT

The present utility model concerns a process for producing a vacuum-fried, ready-to-eat food composition. Particularly, the utility model pertains to a process for producing a vacuum-fried roselle (Hibiscus sabdariffa) snack product comprising the steps of blanching roselle calyces; freezing the bla...

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Bibliographische Detailangaben
Hauptverfasser:	GARCIA, Nora T, MAURICIO, Erold C, MABBORANG, Sancho A
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present utility model concerns a process for producing a vacuum-fried, ready-to-eat food composition. Particularly, the utility model pertains to a process for producing a vacuum-fried roselle (Hibiscus sabdariffa) snack product comprising the steps of blanching roselle calyces; freezing the blanched roselle calyces; vacuum frying the frozen roselle calyces in oil to obtain a vacuum-fried roselle product; cooling down the vacuum-fried roselle product; and packing the vacuum-fried roselle product.