Abstract
This utility model relates generally to foodstuffs but more specifically to the process of Chiton (Polyplacophora) “Tarucog” chicharon and product therof. Washing thoroughly the chiton in running water, blanching the washed chiton for 1 to 2 minutes, dressing the blanched chiton (removal of skin and the center shells), heating the 3 cups of cooking oil, frying the 1 kilo of chiton until become tender, soaking in the same oil overnight the fried chiton, frying again the chiton until the edges blister, soaking in the same oil overnight, frying the soaked chiton until the chiton puffs, and adding 1 ½ teaspoon of salt, 8 grams of seasoning, 1-2 tablespoon of desired flavorings to the chiton chicharon.