Process of making “Aramang” Enriched Euchuema Candy
2/2016/000150

Application Type
Utility Model

Status
Registered

Application Number
2/2016/000150

Application Date
March 9, 2016

Registration Date
July 25, 2016

Expiration Date
March 9, 2023

Publication Number
2/2016/000150

Publication Date
July 25, 2016

Applicant
LENIMFA P. MOLINA

Inventor/Maker
LENIMFA P. MOLINA

IPC

Title
Process of making “Aramang” Enriched Euchuema Candy

Abstract
The preparation of the aramang (Nematopalaemon tenuipes) - enriched Eucheuma candy follows. Mix the 400 ml carrageenan, 165 g refined sugar and 100 ml glucose in a stainless kettle. Boil the mixture for 40 minutes with continuous stirring. This is done to avoid formation of lumps from the mixture. Add the 8 g corn starch solution and artificial flavour and color, 0.02 grams citric and 10 grams aramang powder and boil for 5 minutes. Pour the boiled solution in a shallow plastic pan and allow cooling. When the solidified mixture cools down, sprinkle it with sugar then cut into desired sizes and roll each piece in sugar, preferably peotraco sugar. Pack in plastic containers. The the carrageenan is prepared by: cleaning and washing 100 grams of Eucheuma; soaking the cleaned and washed 100 grams of Eucheuma in tap water for 12 hours; washing the soaked seaweeds thoroughly and placing in a kettle; adding 3L tap water and boiling for 10 minutes; and blending the mixture in an osterizer for 5 minutes.

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