University of Science and Technology of Southern Philippines
发明人:
ALSADO, Christy Marie V.,TAGO, Mary Glevanie L.,GALAURA, Joanna Marie O.,ESTOR, Althea B.
申请号：
PH22018000856U
公开号：
PH22018000856(U1)
申请日:
2018.09.05
申请国别(地区):
菲律宾
年份:
2018
代理人:
摘要：
The utility model discloses the composition of an instant fish viand pack comprising of 49 pcnt fish, 23.5 pcnt onion, 9.0 pcnt green bell pepper, 8.0 pcnt red pepper, 6.5 pcnt ginger and 4.0 pcnt chili as raw materials. The instant fish viand pack is a vacuum-fried product that is ready-to-eat or ready-to-use. As a ready-to-use product, it is rehydrated by adding boiling water. It is a versatile product that can be used to make soup, added to sauces, a seasoning or flavoring agent and a rice topping among other possible dishes.
