FORMULATION OF SHREDDED BANANA BLOSSOM (Musa acuminata) CONFIT IN A JAR

Abstract

A process of making banana blossom (Musa acuminata) confit comprising the following steps: Prepare 73.36% shredded banana blossom, 1.47% garlic, 15.72% onion, 0.04% bay leaf, 1.05% peppercorns, 0.59% vinegar or calamansi juice, 0.02% salt, 6.49% soy sauce, and 1.26% cooking oil. The method addresses issues of short shelf life and bland flavor in banana blossom preparations. Banana blossoms (Musa acuminata) are washed, boiled to reduce bitterness, drained, and shredded. Aromatics are sautéed in oil, then mixed with shredded blossom and seasonings. The mixture is simmered and cooked at 90–100°C for 30–45 minutes while gradually submerging in oil. The hot mixture is packed into sterilized jars, ensuring solids are covered in oil, then sealed tightly. This utility model enhances flavor, preserves quality, and converts banana blossom into a savory, plant-based confit. It can be used as a spread, topping, or meat alternative for home, commercial, or artisanal food production.

Description

SPECIFICATIONFORMULATION OF SHREDDED BANANA BLOSSOM (Musa acuminata)CONFIT IN A JARTECHNICAL FIELD:The present utility model relates in general to dish but more particularly to a process ofmaking Shredded Banana Blossom (Musa acuminata) Confit in a jar.BACKGROUND OF THE UTILITY MODEL:Disclosed in patent publication number PH22016000135U1 (Salvador) This utility modelaims to develop and standardize the composition of sizzling shredded banana blossom “sisig”from banana blossom composed of ingredients including 250 grams of chopped banana blossom,120 ml of coconut milk, 62.5 grams minced onions, 31.25 grams minced ginger, 60 ml calamansiJuice and 7.81-gram salt. The sizzling shredded banana blossom “sisig” which is packed inaluminum pouches is a ready to eat food for more convenience especially for busy individuals.However, the sizzling shredded banana blossom “sisig” may have issues with maintaining itstaste, texture, and shelf life due to its reliance on traditional cooking methods and standard pouchpackaging.Banana blossom is a tear-shaped, purplish flower found at the end of a banana fruit cluster.Rich in dietary fiber, iron, potassium, and antioxidants, it has long been valued in Filipino andSoutheast Asian cuisines for its health benefits and its ability to mimic the texture of meat, makingit an ideal ingredient for plant-based diets.Despite its nutritional value and culinary versatility, banana blossom has not yet beenwidely developed into shelf-stable, ready-to-eat food products due to its high perishability andsensitivity to oxidation. Traditional preparation methods such as boiling or sautéing may lead tonutrient degradation and do not provide viable long-term preservation. As a result, most bananablossom dishes are cooked fresh and consumed immediately, limiting their commercial anddistribution potential.One technique that remains underutilized in this context is the confit method—apreservation process that involves slow cooking ingredients in seasoned oil at low heat. Whilecommonly applied to meats, garlic, or vegetables like tomatoes, its application to tropical plant-based ingredients like banana blossom has not yet been documented in existing utility models.1This presents an opportunity to explore a new, effective method of preservation that enhancesboth flavor and shelf life.The technical problem addressed by this utility model is the lack of a flavorful, shelf-stable, and convenient plant-based product derived from banana blossoms. Existing preparationtechniques fail to maintain long-term edibility, flavor retention, and product versatility.The proposed solution is to develop a banana blossom confit, where shredded bananablossoms are gently cooked in seasoned oil with natural aromatics such as garlic, onion, bayleaves, peppercorns, and soy sauce. The product is then packed into sterilized glass jars to ensurefood safety and prevent microbial contamination. This method not only enhances the depth offlavor but also retains nutrients and significantly extends the shelf life of the product without theneed for chemical preservatives.SUMMARY OF THE UTILITY MODEL:A need therefore exists to introduce a composition and process of making a savory,preserved plant-based food product using shredded banana blossom (Musa acuminata) as the mainingredient.It is the primary objective of the present utility model to provide a shelf-stable bananablossom confit that is organic, plant-based, and safe for consumption.Another objective of the utility model is to provide a banana blossom confit that enhancesthe natural aroma, flavor, and texture of the banana blossom through the confit process.Still objective of the utility model is to provide a banana blossom confit that improves thetaste, appearance, and culinary versatility of the ingredient, as banana blossom is a non-toxic,edible plant part rich in nutrients and dietary fiber.Yet an objective of the utility model is to offer an alternative food product that supportssustainable food systems and can become a source of livelihood for local communities by utilizingan underused agricultural by-product.The utility model discloses a novel method for producing banana blossom confit thatenhances both flavor preservation and shelf-life. The technical problem addressed is the limitedstorage life and bland flavor profile of traditionally prepared banana blossom dishes. The solutioninvolves a specific process wherein shredded banana blossoms are seasoned, slow-cooked in oilat controlled temperatures, and stored in sterilized glass jars. This method allows for deep flavorinfusion and long-term preservation without artificial preservatives or refrigeration.The utility model disclosed from the background art by introducing a slow-cooking confitmethod specifically applied to banana blossoms, which have not yet been preserved using thistechnique. Unlike sautéed or boiled banana blossom dishes that spoil quickly and requirerefrigeration, this utility model creates a ready-to-eat, shelf-stable product with enhanced flavorand texture. As a result, it offers advantages such as prolonged shelf life, ease of transport,improved flavor depth, and increased market potential for plant-based consumers andsustainability-focused food producers.DETAILED DESCRIPTION:A process of making banana blossom (Musa acuminata) confit comprising the followingsteps: Prepare the ingredients, namely, 73.36% shredded banana blossom, 1.47% garlic, 15.72%onion, 0.04% bay leaf, 1.05% peppercorns, 0.59% vinegar or calamansi juice, 0.02% salt, 6.49%soy sauce, and 1.26% cooking oil. Wash and boil the banana blossoms for 10—15 minutes to reducebitterness and sap content, then drain and shred finely. Heat cooking oil in a deep pan over lowheat (90-100°C), and sauté garlic, onion, and bay leaf until aromatic. Add the shredded bananablossom and season with salt, peppercorns, soy sauce, and vinegar or calamansi juice. Simmer thebanana blossom mixture over low heat to allow absorption of flavors. Gradually add oil until thebanana blossom is fully submerged and maintain low heat (90—100°C) for 30-45 minutes. Stiroccasionally to prevent sticking and ensure even flavor infusion. Prepare sterilized glass jars forpackaging to prevent contamination and extend shelf life. Transfer the cooked banana blossomconfit into the sterilized jars while still hot, ensure all solids are submerged in oil, seal the jarstightly, and allow them to cool at room temperature for storage.Moreover, individuals seeking a meat alternative or a savory plant-based spread will beenticed by the rich taste and unique preparation method of banana blossom confit, which alsoretains key nutrients such as iron, dietary fiber, and antioxidants.Thus, it is recommended to utilize this product as a healthy, sustainable, and flavorfuladdition to meals.The materials used in the utility model include: chopping board, kitchen knife, strainer,deep pan or skillet, ladle, stove, sterilized glass jars with lids, measuring spoons and cups, andfood-safe gloves.The utility model comprises the steps of preparing and pre-cooking the banana blossom toreduce bitterness, slow-cooking it in oil with spices and natural acids for flavor enhancement andpreservation, and packaging it in sterilized jars to create a shelf-stable product. The low-temperature confit process serves both to preserve the ingredient and enhance its flavor profile,solving the technical problem of short shelf life and limited culinary appeal of banana blossom intraditional cooking. The described process enables individuals skilled in the art to replicate theinvention efficiently, producing a final product with superior flavor, texture, and usabilitycompared to existing methods. The banana blossom confit offers culinary versatility as a topping,filling, or meat substitute, providing a valuable and innovative addition to plant-based foodoptions.

Claims

5CLAIM:

1. A formulation of shredded banana blossom (Musa acuminata) confit in a jar comprising of:Componentsshredded banana blossomgarliconionbay leafpeppercornsvinegar or calamansi juicesaltsoy saucecooking oil% by weight73.36%1.47%15.72%0.04%1.05%0.59%0.02%6.49%1.26%