2/2017/000741 09/10/2017€¦ · jackfruit seed - boiled and mashed. 1 big can condensed milk, ½...

Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634 Philippines

Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Volume 21 Number 88

Date Released: August 13, 2018

[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION

[21] Application Number: 2/2017/000741 Document Code: U

[22] Date Filed: 09/10/2017

[54] Title: A PROCESS OF PRODUCING PASTRY FROM JACKFRUIT (Artocarpus heterophyllus) SEEDS

[71] Applicant(s): Partido State University [PH]

[72] Maker(s): GALANG, Soledad P.[PH]: SAN JUAN, Isabel M.[PH]: ISRAEL, Marilou U. [PH]

[73] Assignee(s):

[74] Attorney / Agent: LUISA M. LANCISO

[30] Priority Data: NONE

[51] International Class 8: A21D 13/00; A21D 13/08; A23L 1/212

[57] Abstract:

This utility model relates generally to food product processing but more particularly to a process of producing pastry product from Jackfruit (Artocarpus heterophyllus) Seeds into pastry product but more particularly tart. The process comprises the following Ingredients for Filling: 1 cup jackfruit seed - boiled and mashed. 1 big can condensed milk, ½ cup jackfruit jam , 3 eggs and ½ teaspoon salt. A: 10 steps in making the filling: a.) boiling of jackfruit seeds and eggs, b. mashing the boiled jackfruit seed; c. mixing mashed jackfruit seed, boiled eggs, 1 big can condensed milk, 1 ½ cup jackfruit jam, and ½ teaspoon salt; d. cooking the mixture in step c in a wok over low heat temperature; e. stirring constantly the mixture until thick and set aside; B: Steps in making the crust: a. preparing the dough by creaming the butter making it soft and fluffy in a mixing bowl, b. combining and mixing all-purpose flour, creamed butter, sugar and water in a separate bowl, c. rolling the dough with the rolling pin; d. cutting the dough at a predetermined sized, e. placing the dough in a tart moulder, f. filling the dough with the previously prepared filling, g. baking for 10-20 minutes; and h. packing the pastry using cellophane. For every recipe, 20 packs of finished product were produced from Jackfruit (Artocarpus heterophyllus) Seeds can be processed into pastry product preferably tart.

Representative Drawing(s):

Relevant docs:







[22] Date Filed: 25/10/2017

[54] Title: A METHOD OF MAKING A BIOMASS BURNER

[71] Applicant(s): MAGLANTAY, Hernando T. [PH]

[72] Maker(s): MAGLANTAY, Hernando T.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Armando R. Reosura


[51] International Class 8: F23G 5/34

[57] Abstract:

A utility model for a method of making a burner for burning biomass comprising the provision of a pit on a surface of a material, providing a first aperture on said surface remotely from the pit, providing a second aperture in a pit communicating to the first aperture via a breather tunnel, inserting a breather form centrally on the pit before filling the pit with the biomass. The utility model addresses the need for proper disposal of biomass wastes especially during the harvest seasons while producing useful products such as charred rice hulls which is good for agricultural soils.


Relevant docs:







[22] Date Filed: 06/11/2017

[54] Title: PROCESS OF PRODUCING ENRICHED SHRIMP LIQUID SEASONING

[71] Applicant(s): Carlos Hilado Memorial State College [PH]

[72] Maker(s): CADIZ, Sally M.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ARMANDO R. REOSURA


[51] International Class 8: A23L 1/22; A23L 1/221; A23L 1/325

[57] Abstract:

Disclosed is a process of producing an enrich shrimp liquid seasoning and its formulation. The utility model can be a good source of foods additive to make it more palatable to the palate particularly in soup and other sumptuous soups that require seasoning.


Relevant docs:







[22] Date Filed: 06/11/2017

[54] Title: ANTIBACTERIAL HERBAL LIQUID HAND SOAP

[71] Applicant(s): Carlos Hilado Memorial State College [PH]

[72] Maker(s): ORLEANS, Chiryl L.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ARMANDO R. REOSURA


[51] International Class 8: A61K 8/00; A61K 8/02; A61K 8/97

[57] Abstract:

This utility model discloses the formulation of antibacterial herbal liquid hand soap comprises of guava leaf, turmeric, oregano, aloe vera and lemon extracts. An antibacterial herbal liquid hand soap as an alternative to conventional and effective antibacterial liquid hand soap made from organic ingredients.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: A PROCESS OF PRODUCING NATURAL RODENT GEL REPELLANT

[71] Applicant(s): Samar State University [PH]

[72] Maker(s): MOYA, Vivian L.[PH]

[73] Assignee(s):

[74] Attorney / Agent: DR. VIVIAN L. MOYA


[51] International Class 8: A01M 1/00; A01M 1/20; A01N 65/00

[57] Abstract:

A process of preparing natural rodent gel repellant comprising the steps of: dispersing the agar powder in water using a whisk; boiling said agar powder and water mixture in step (a) for 3 to 5 minutes in a pan; removing said boiled agar solution from said pan; mixing the peppermint oil, eucalyptus oil and basil into said boiled agar solution thoroughly; molding said agar mixture in a molder; cooling said gel mixture.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: PROCESS OF MAKING RICE HULL FUEL BRICKS


[72] Maker(s): BALINDO, Diana Shane A. [PH]: ABARCAR, Ranniel O.[PH]: ABARCAR, Ma. Liezel O.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Dr. VIVIAN L. MOYA


[51] International Class 8: C10L 5/00; C10L 5/48

[57] Abstract:

The process of preparing rice hull fuel bricks comprising the steps of: cleaning rice hull by removing foreign materials; sun drying rice hull for 5 hours with mixing every 30 minutes to lower moisture content; air drying Pili sap by spreading in a wide aluminum pan until it solidify with translucent appearance; pulverizing dried Pili sap using mortar and pestle; mixing dried rice hull and powdered pili sap; melting candle wax; adding and mixing melted candle wax and rice hull and pili mixture; molding mixture in aluminum pans and let it stand overnight; and cutting rice hull blocks into bricks.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: RICE HULL FUEL BRICKS


[72] Maker(s): BALINDO, Diana Shane A. [PH]: ABARCAR, Ranniel O.[PH]: ABARCAR, Ma. Liezel O.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Dr.VIVIAN L. MOYA


[51] International Class 8: C10L 5/00; C10L 5/48

[57] Abstract:

A rice hull fuel bricks comprising of the following ingredients: (Percent by weight) Dried rice hull 81%,; Powdered dried Pili (Canarium ovatum) tree sap from a pili tree trunk 9%, and candle wax 10%.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: Taro (Colocasia esculenta) Steamed Cake Flan


[72] Maker(s): BAGATSOLON, Elena M. [PH]: PEDRAZA, Jonah Gay V.[PH]

[73] Assignee(s):



[51] International Class 8: A23L 1/212; A23L 1/214

[57] Abstract: Taro (Colocasia esculenta) Steamed Cake Flan comprising the following ingredients: 69 parts dried ground taro, 15 parts caramelized sugar, 5 parts egg yolk, 1 0 parts fresh butter and 1 part baking.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: Seaweed (Eucheuma sp.) Soap


[72] Maker(s): AMASCUAL, Ruel H.[PH]

[73] Assignee(s):



[51] International Class 8: A61K 8/97; A61Q 19/10

[57] Abstract: A seaweed (Eucheuma sp.) soap comprising of the following ingredients: 18.8% dried seaweed (Eucheuma sp.). 37.8% coconut oil; 15% palm oil; 6.9% caustic soda; 0.9% fragrant 0.1% colorant and 20.5% distilled water.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: PROCESS OF MAKING CURED PENSHELLS ( PINNIDAE)


[72] Maker(s): ABANIS, Jessabelle B.[PH]: LABAGO, Mary Angel P.[PH]: ABADIANO, Jesabelle L.[PH]: CEBREROS, Mylene E.[PH]: JABINAR, Leslie D.[PH]: MABULAC, Medalyn C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: VIVIAN L. MOYA


[51] International Class 8: A22C 25/00; A23L 1/325; A23L 1/333

[57] Abstract:

A process of making penshells (Pinnidae) tocino or cured penshells comprising the steps of: washing a plurality of penshells in running fresh water to remove dirt and sand; removing the meat of said washed penshells from its shells using a knife; cutting the posterior muscle from the said penshells meat; slicing said posterior muscle into four equal parts; mixing the curing salt, vinegar, refined sugar, soy sauce, garlic, onion and food coloring to said sliced posterior muscle; marinating the said posterior muscle mixture for 2 hours; and pan frying the said marinated posterior muscles tocino in a 150°C cooking oil.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: FLAKED FISH CAKE


[72] Maker(s): CABER, Janet D.[PH]

[73] Assignee(s):



[51] International Class 8: A22C 25/00; A23L 1/325

[57] Abstract: A flaked fish cake from low - value fish comprising the following ingredients: 50% flaked fish, 15% vinegar, 15% water, 2.5% salt, 2.5% garlic, 5% ginger, 1% bay leaves and 1.5% peppercorn, 7.5% flour.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: SEAGRAPES (CAULERPA SP) WINE


[72] Maker(s): AMASCUAL, Ruel H.[PH]

[73] Assignee(s):



[51] International Class 8: C12G 1/00; C12G 3/00; C12G 3/02

[57] Abstract: A seagrapes (Caulerpa sp.) wine comprising the following ingredients: 58.5% seagrapes. 14.6% sugar, 2.9% yeast, 23.4% distilled water and 0.6% yeast nutrient.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: COCONUT CACAO CAKE


[72] Maker(s): CABRERA, Charito C.[PH]: HONRALES, Cynthia C.[PH]

[73] Assignee(s):




[57] Abstract:

A Coconut Cacao Cake comprising the following ingredients (by weight): 9.4% coconut flour, 10.5% all purpose flour, 4. 7% cacao powder, 14% coconut sugar, 0.2% baking powder, 0.2% baking soda, 11.7% culinary Virgin Coconut Oil, 11.7% native chicken eggs, 18.7% coconut cream, 0.2% vanilla, 18.7% native dark chocolate solution.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: PROCESS OF PRODUCING COCONUT CACAO CAKE


[72] Maker(s): CABRERA, Charito C.[PH]: HONRALES, Cynthia C.[PH]

[73] Assignee(s):




[57] Abstract:

A process of producing coconut cacao cake comprising the steps of : sifting and measuring coconut flour, all purpose flour; cacao powder; coconut sugar, baking powder, and baking soda; combining all dry ingredients and making a well at the center of said ingredients; adding the culinary virgin coconut oil, native chicken eggs, coconut cream, and vanilla to the well; mixing all the ingredients until thoroughly blended; adding and mixing boiling native chocolate solution to said mixture to make a batter; pouring said batter into a greased baking pan; baking the said batter in a 190° C preheated oven for 30-45 minutes or until done.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: PROCESS OF MAKING PICKLED ROCK OYSTER (SACCOSTREA CUCULLATA)


[72] Maker(s): APACIBLE, Rose Ann R.[PH]

[73] Assignee(s):



[51] International Class 8: A23B 4/023; A23L 1/325; A23L 1/333

[57] Abstract:

A process of making pickled rock oyster (Saccostrea cucullata) comprising the steps of: washing and removing sand and small bits of shell attached in the rock oyster meat using freshwater for three times, draining the rock oyster meat in 2 minutes, mixing said drained oyster with vinegar, salt, minced carrots and bell pepper, sugar, black pepper, onions and ginger in a mixing bowl; and packing said rock oysters in a sterilized bottles.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: RAMBUTAN (Nephelium lappaceum) SEEDS BISCUITS


[72] Maker(s): MABANSAG, Genna D.[PH]

[73] Assignee(s):




[57] Abstract:

A rambutan (Nephelium lappaceum) seeds biscuits comprising the following ingredients: 17.11% rambutan seed powder, 34.22% flour, 17.11% sugar, 3.21% egg, 1.60% vanilla, 17.11% Butter or margarine, 1.08% baking powder, 8.56% milk.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: PROCESS OF PRODUCING RAMBUTAN (NEPHELIUM LAPPACEUM) SEEDS BISCUITS


[72] Maker(s): MABANSAG, Genna D.[PH]

[73] Assignee(s):




[57] Abstract:

A process of preparing rambutan (Nephelium lappaceum) seeds biscuits comprising the steps of washing and cleaning rambutan seeds; cooking the rambutan seeds on the casserole for 30 to 45 minutes; removing the seeds skin; sun drying the cooked rambutan seeds in drying tray for 8-10 hours; milled the seed until it become powder; mixing the butter or margarine, sugar, eggs, vanilla, milk, sifted flour, baking powder and said powdered rambutan seeds; flatten or rolling mixture in about ¼ inch thick with a rolling pin; shaping or cutting said rolled mixture to a desired shape; placing said rolled mixture in a greased flat sheets and let stands for 5 to 10 minutes; baking said rolled mixture for 10-15 minutes in a pre-heated moderately hot oven (350° F); cooling said baked mixture and packing said cooled baked mixture in a plastic container.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: HOLLOW BLOCKS WITH COCONUT WOOD SAWDUST AND STAR APPLE EXTRACT ADDITIVE


[72] Maker(s): PACALA, Frank Angelo A.[PH]

[73] Assignee(s):



[51] International Class 8: C04B 16/06; C04B 18/04; C04B 18/24; C04B 18/26

[57] Abstract:

A hollow block with coconut wood sawdust and star apple extract additive comprising the following formulation: 10% by weight coconut wood sawdust, 10% by weight star apple extract, 10% by weight sand, 25% by weight cement, 10% by weight water, and 35% by weight aggregate ratio.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: PROCESS OF MAKING HOLLOW BLOCKS WITH COCONUT WOOD SAWDUST AND STAR APPLE EXTRACT ADDITIVE


[72] Maker(s): PACALA, Frank Angelo A.[PH]: ECHAPARE, Edelyn[PH]: MENDANO, Rezy[PH]: ABUDA, Necasio[PH]

[73] Assignee(s):



[51] International Class 8: C04B 16/06; C04B 18/04; C04B 18/24; C04B 18/26

[57] Abstract:

The process of making hollow blocks with coconut wood sawdust and star apple extract additive comprising the steps of: preparing the materials by extracting the oil from star apple fruit; sieving a plurality of sand to separate the coarse aggregate; and sieving a plurality of coconut wood sawdust to separate larger coconut wood particles; mixing thoroughly all said prepared materials; adding the water to the said mixture; pouring said mixed materials into the hollow block molds; and curing said hollow blocks under the heat of the sun for two days.


Relevant docs:







[22] Date Filed: 16/11/2017

[54] Title: PROCESS OF PRODUCING GREEN MUSSEL AS SOIL ENHANCER


[72] Maker(s): MUSTACISA, Marife M.[PH]

[73] Assignee(s):



[51] International Class 8: C05D 3/00; C05D 3/02

[57] Abstract:

The process of producing green mussel soil enhancer comprising the following steps: pounding a plurality of green mussel shells until powder consistency is obtained; adding the green mussels manure to said pounded green mussel shells; adding the kerosene to said green mussel shells and green mussel manure mixture in step (b) to speed up reaction; mixing thoroughly said mixture.


Relevant docs:







[22] Date Filed: 17/05/2017

[54] Title: PROCESS OF PRODUCING MORINGA POWDER

[71] Applicant(s): AVANCEÑA, Vimildo A. [PH]

[72] Maker(s): AVANCEÑA, Vimildo A.[PH]

[73] Assignee(s):

[74] Attorney / Agent:


[51] International Class 8: A23B 7/02; A23B 7/153; A23L 1/212

[57] Abstract:

The utility model is primarily design with the drying method as its core basis of developing every steps of the process. Choosing the best recommended method From several published research papers, where air drying is considered to be the most preferred or recommended method because it is economical and capable to process volume of leaves and it will also keep the enzymes intact because there is no rise on the temperature.


Relevant docs:







[22] Date Filed: 20/12/2017

[54] Title: PROCESS OF MAKING FISH CRACKER

[71] Applicant(s): MAQUIRANG, Jessy H [PH]

[72] Maker(s): MAQUIRANG, Jessy H[PH]: MAQUIRANG, Lady Gem H[PH]: MAQUIRANG, Jean Rose H[PH]

[73] Assignee(s):




[57] Abstract:

A process of making fish cracker comprising the following steps regardless of how many preparations. Blend all ingredients thoroughly such as cassava flour, all-purpose flour, water, fish powder from Indian anchovy, refined salt, refined sugar, MSG, seasoning mix, food coloring and lime solution. Place 3 tablespoons of the mixture on a round shaped tin pie plate having a diameter of 7 inches and spread evenly a uniform thickness. Steam the pie plated mixture for 2 minutes or until it becomes translucent. Cut the steamed mixture into desired sizes and shapes and remove carefully the strips from the tin plate. Arrange the cut strips of steamed mixture in woven bamboo trays. Dry the strips under the heat of the sun and cover with screen to avoid contamination of flies; cool the dried strips at natural current of air. Pack the cooled dried strips in polyethylene bags. Weigh the packed dried strips for proper identification of the weight label the dried product in plastic bags ready for sale. Fry the dried strips in deep hot oil and ready for consumption; and refrigerate the dried strips for future consumption.


Relevant docs:







[22] Date Filed: 20/12/2017

[54] Title: A PROCESS OF MAKING SHRIMP CRACKER

[71] Applicant(s): MAQUIRANG, Jessy H [PH]

[72] Maker(s): MAQUIRANG, Jessy H[PH]: MAQUIRANG, Lady Gem H[PH]: MAQUIRANG, Jean Rose H[PH]

[73] Assignee(s):




[57] Abstract:

A process of making shrimp cracker comprising the following steps regardless of how many preparations: blend all ingredients thoroughly such as cassava flour, all-purpose flour, water, shrimp powder from freshwater shrimp, refined salt, refined sugar, MSG, seasoning mix, lime solution and food coloring; place 3 tablespoons of the mixture on a round shaped tin pie plate having a diameter of 7 inches and spread evenly to a uniform thickness; steam the pie plate mixture for 2 minutes or until it becomes translucent; cut the steamed mixture into desired sizes and shapes and remove carefully the strips from the tin plate; arrange the cut strips of steamed mixture in woven bamboo trays; dry the strips under the heat of the sun and cover with screen to avoid contamination of flies; cool the dried strips at natural current of air; pack the cooled dried strips in polyethylene bags; weigh the packed dried strips for proper identification of the weight; label the dried product in plastic bags ready for sale; fry the dried strips in deep hot oil and ready for consumption; and refrigerate the dried strips for future consumption.


Relevant docs:







[22] Date Filed: 05/06/2018

[54] Title: PROCESS OF PRODUCING SEAWEED ``AMBANG`` (CODIUM INTACATUM OKAMURA) CRACKERS

[71] Applicant(s): Bohol Island State University-Main Campus [PH]

[72] Maker(s): PINOLIAD, Norielou M.[PH]: ESCABARTE, Arlen E.[PH]

[73] Assignee(s):

[74] Attorney / Agent: REGUCIVILLA A. POBAR



[57] Abstract:

This utility model disclosed the process of producing Ambang Codium sp. Crackers comprises of a nutritious pastry product as a snack items for human consumption wherein at least the process of producing ambang crackers comprising the following: preheating the oven; washing ambang thoroughly with fresh running tap water and draining; blending the ambang; adding all-purpose flour, baking powder, skimmed milk, olive oil and salt; mixing until well blended; preparing the baking with a baking paper on it, then pouring the mixture and flattening the mixture using the rolling pin; slicing into desired shape and then bake; cooling; and storing in a tightly covered container.


Relevant docs:







[22] Date Filed: 05/06/2018

[54] Title: COMPOSITION OF BITTER GOURD (MOMORDICA CHARANTIA) JAM


[72] Maker(s): SMALE, Razeldamar G.[PH]

[73] Assignee(s):




[57] Abstract: The utility model disclosed the composition of Bitter Gourd (Momordica charantia) Jam of: bitter gourd fruit, cinnamon, sugar, and water together with the uses thereof.


Relevant docs:







[22] Date Filed: 04/06/2018

[54] Title: PROCESS OF MAKING RICE BASED MUSHROOM MIKI

[71] Applicant(s): VALDEZ, Edelwina T. [PH]; REQUIMIN, Junelyn C. [PH] and CUBERO, Cherrybel O. [PH]

[72] Maker(s): CUBERO, Cherrybel[PH]: VALDEZ, Edelwina T.[PH]: REQUIMIN, Junelyn C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: CHERRYBEL O. CUBERO



[57] Abstract:

The process of making rice-based mushroom miki comprises various steps which includes the preparation of all the materials and utensils to be used, sifting of the dry ingredients separately, measuring the required amount of ingredients, mixing all the dry ingredients and adding water while mixing and blending thoroughly, kneading the dough until smooth, form into balls and allowing to rise for 30 minutes, flatting and passing the dough into the noodle maker to form strips of noodles, rolling the strips then allowing to air-dry arid packing 100 grams into an airtight container.


Relevant docs:







[22] Date Filed: 18/06/2018

[54] Title: PROCESS OF PRODUCING SWEET POTATO (IPOMOEA BATATAS) FILLED BREAD


[72] Maker(s): NEBREA, Jean F.[PH]: POBAR, Regucivilla A.[PH]

[73] Assignee(s):



[51] International Class 8: A21D 13/00; A21D 13/08; A23L 1/212; A23L 1/214

[57] Abstract:

This utility model disclosed the process of producing sweet potato (Ipomoea batatas) filled bread wherein at least the process comprising the steps in preparing sweet potato filling which includes, washing of the sweet potato thoroughly in running water; cooking of sweet potato until done; peeling and mashing of the sweet potato; mixing the mashed sweet potato with condensed milk until it reach to its desired consistency and then, set aside. For the bread, the steps are as follows: mixing thoroughly the bread flour, water, yeast, salt, sugar, milk powder, and egg in a mixing bowl using a dough mixer for 2 minutes; adding margarine and kneading the dough until smooth; fermenting for 15-30 minutes at 30°C temperature; dividing the dough into 40 grams; forming into round or balls and set aside for second fermentation; inserting the sweet potato filling into the dough; fermenting the sweet potato filled dough for 25-30 minutes at 35-40°C temperature; baking in an oven for 13-17 minutes at 210-220°C temperature; cooling and packing of the baked sweet potato filled bread.


Relevant docs:







[22] Date Filed: 18/06/2018

[54] Title: PROCESS OF PRODUCING CLAM (Mercenaria mercenaria) PATTY


[72] Maker(s): ENOT, Marrecil B.[PH]: NEBREA, Jean F.[PH]: POBAR, Regucivilla A.[PH]: GENTALLAN, Josefina G.[PH]

[73] Assignee(s):




[57] Abstract:

This utility model disclosed the process of producing clam patty comprises the following: washing and cleaning the clams and the vegetables; blanching the clams just to let the shells open; separating the shells from clam meat; chopping the clam meat, carrots, onions and garlic; crushing cornflakes and set aside. Then, measuring all the ingredients accurately; combining all the ingredients in a bowl; mixing thoroughly the Clam's meat, chopped carrots, finely crushed cornflakes, egg, all-purpose flour, baking powder, chopped onion chopped garlic, salt and clam broth; forming into flat round patty; steaming flattened clam patty in a steamer in order to keep it shaped; and frying of the steamed Clam Patty; taking the patty out of the pan when it turns golden brown; placing the patty temporarily on a tissue paper to absorb the excess oil; then, cooling the patty; and packing in a clear container.


Relevant docs:







[22] Date Filed: 19/07/2018

[54] Title: TRIPLE ANTI-VANDAL RAILWAY RAIL FASTENING ASSEMBLY

[71] Applicant(s): NIKKA TRADING [PH]

[72] Maker(s): ROMA, Andronica[PH]

[73] Assignee(s):



[51] International Class 8: E01B 9/30

[57] Abstract:

A triple anti-vandal railway rail fastening assembly adapted to provide a fastening connection to an underlying foundation, such as a concrete or wooden railway sleeper, the assembly includes a rail fastening clip anchoring device and a railway rail fastening clip adapted to be mounted to said rail fastening clip anchoring device. The rail fastening clip anchoring device and the railway rail fastening clip are each provided with a first, second and third anti-vandal tampering means consisting of protrusions and grooves, or grooves and protrusions respectively, that cooperate with each to provide effective and robust means of resisting unauthorized removal of said railway rail fastening clip from said fastening clip anchoring device.


Relevant docs:

2/2017/000741 09/10/2017€¦ · jackfruit seed - boiled and mashed. 1 big can condensed milk, ½...

Documents