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 ADDITIVE

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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
Application number
PH22019000164U
Other versions
PH22019000164U1 (en
Inventor
Jessy H Maquirang
Jean Rose H Maquirang
Lady Gem H Maquirang
Fernando H Ii Maquirang
Pablo S Crespo Jr
Original Assignee
Univ Of Antique Tario Lim Ruiz Campus
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ Of Antique Tario Lim Ruiz Campus filed Critical Univ Of Antique Tario Lim Ruiz Campus
Priority to PH22019000164U priority Critical patent/PH22019000164U1/en
Publication of PH22019000164Y1 publication Critical patent/PH22019000164Y1/en
Publication of PH22019000164U1 publication Critical patent/PH22019000164U1/en

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  • 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.
PH22019000164U 2019-02-12 2019-02-12 PROCESS OF PRODUCING HOT SMOKE-CURING OF MILKFISH WITH LEMONGRASS (Cymbopogon citratus) LEAVES EXTRACT AS FOOD ADDITIVE PH22019000164U1 (en)

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)

Also Published As

Publication number Publication date
PH22019000164U1 (en) 2020-07-24

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