PH22019000164Y1 - PROCESS OF PRODUCING HOT SMOKE-CURING OF MILKFISH WITH LEMONGRASS (Cymbopogon citratus) LEAVES EXTRACT AS FOOD ADDITIVE - Google Patents
PROCESS OF PRODUCING HOT SMOKE-CURING OF MILKFISH WITH LEMONGRASS (Cymbopogon citratus) LEAVES EXTRACT AS FOOD ADDITIVEInfo
- Publication number
- PH22019000164Y1 PH22019000164Y1 PH22019000164U PH22019000164U PH22019000164Y1 PH 22019000164 Y1 PH22019000164 Y1 PH 22019000164Y1 PH 22019000164 U PH22019000164 U PH 22019000164U PH 22019000164 U PH22019000164 U PH 22019000164U PH 22019000164 Y1 PH22019000164 Y1 PH 22019000164Y1
- Authority
- PH
- Philippines
- Prior art keywords
- fish
- lemongrass
- remove
- leaves
- brine solution
- Prior art date
Links
Landscapes
- Seasonings (AREA)
- Dairy Products (AREA)
Abstract
A process of producing hot smoke-curing of milkfish with lemongrass (Cymbopogon citratus) leaves extract as food additive comprising the following steps: split the fish along its dorsal side to form butterfly fillet; remove the gills and internal organs; wash the fish with water to remove all traces of blood; drain the fish; weigh 3.4 pcnt lemongrass leaves and other flavor enhancers corresponding to the weight of the fish; prepare 3.8 pcnt brine solution and mix flavor enhancers such as sliced onions, garlic, bay leaves and seeds, paprika powder, sugar, soy sauce, and lemon juice; boil the mixture for 30 minutes; cool the brine solution; soak the fish in the brine solution for one (I) hour; drain the fish; wrap the fish with aluminum foil; cook the fish in a pressure cooker at 5 psi for 45 minutes; remove the fish from aluminum foil; dry the fish under the heat of the sun to partially dry the surface; smoke-cure the fish for two hours in hot smoke house; and pack the fish in suitable container.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PH22019000164U PH22019000164U1 (en) | 2019-02-12 | 2019-02-12 | PROCESS OF PRODUCING HOT SMOKE-CURING OF MILKFISH WITH LEMONGRASS (Cymbopogon citratus) LEAVES EXTRACT AS FOOD ADDITIVE |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PH22019000164U PH22019000164U1 (en) | 2019-02-12 | 2019-02-12 | PROCESS OF PRODUCING HOT SMOKE-CURING OF MILKFISH WITH LEMONGRASS (Cymbopogon citratus) LEAVES EXTRACT AS FOOD ADDITIVE |
Publications (2)
Publication Number | Publication Date |
---|---|
PH22019000164Y1 true PH22019000164Y1 (en) | 2020-07-24 |
PH22019000164U1 PH22019000164U1 (en) | 2020-07-24 |
Family
ID=72178244
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PH22019000164U PH22019000164U1 (en) | 2019-02-12 | 2019-02-12 | PROCESS OF PRODUCING HOT SMOKE-CURING OF MILKFISH WITH LEMONGRASS (Cymbopogon citratus) LEAVES EXTRACT AS FOOD ADDITIVE |
Country Status (1)
Country | Link |
---|---|
PH (1) | PH22019000164U1 (en) |
-
2019
- 2019-02-12 PH PH22019000164U patent/PH22019000164U1/en unknown
Also Published As
Publication number | Publication date |
---|---|
PH22019000164U1 (en) | 2020-07-24 |
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