PROCESS OF PRODUCING COCONUT-WATER-TREATED BOTTED MACKEREL (SCOMBER JAPONICUS) IN TOMATO SAUCE

• Main Authors: MACACHOR, Cherrylene G, MANTOS, Tracy Layon, UNGUI, Ruben, MACACHOR, Corazon P, OLEGADO, Rolina
• Format: Patent
• Language: English
• Published: 06.04.2018
• Subjects: 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

This utility model disclosed the process of coconut water treated bottled mackerel Scomber japonicus in Tomato Sauce for human consumption wherein the method of preparing the bottled mackerel includes coconut water pre-treatment, packing of dressed mackerel into the glass jars, steaming, draining, adding of ingredients such as tomato sauce, tomato katsup, com oil, tomato paste, refined sugar, iodized salt and hot pepper, sealing the jars, exhausting, venting, processing for 90 minutes at 240oF, cooling and labelling.