TH15764C3 - Recipe and production process for concentrated meat marinade with mutagenic inhibition properties. - Google Patents

Abstract

------ 31/08/2018 ------ (OCR) page 1 of the number 1 page Summary of formula and production process of concentrated meat marinade with N-mutagenic properties According to the invention, it consists of fresh garlic, fresh coriander root, dried garlic, dried coriander root, dried turmeric, black pepper, dried cumin, palm sugar, sugar, salt, soy sauce, soy sauce, oyster sauce, carrageenan oil and fresh garlic juice, fresh coriander root. Dried Garlic, Dried Coriander Root, Dried Turmeric, and ground with an electric grinder and add ingredients such as black pepper, dried chives, palm sugar, granulated sugar, white chili salt, soy sauce, oyster sauce, vegetable oil and carrageenan, mixed water. Together in a container Stir well together. Will have a marinade of meat with Plant ingredients with anti-mutagenic activity Used for marinating meat that has to be cooked at high heat, such as roasting, bread, roast, smoked, cured, reduce the risk of exposure to mutagenic and carcinogenic substances in the body ----- -------

Claims (4)

Disclaimer (all) which will not appear on the advertisement page. : ------ 31/08/2018 ------ (OCR) Page 1 of 2 pages. 1. Strong meat marinade recipe that has properties to inhibit mutagenicity. Contains ingredients of the recipe are: - Fresh Garlic 6-15 percent by weight - Fresh coriander root 6-15 percent by weight - Dry Garlic 0.4-1.4 percent by weight - Dried coriander root 0.4-1.4 percent by weight - Dried Turmeric 0.5-1 Percentage by weight - 1.5-5 percent black pepper by weight - 0.2-3.5 percent dry cumin by weight - 2.5-6 percent sugar by weight - 3-15 percent sugar by weight - 0.5-2.5 percent salt by weight - Soy sauce White 7-17 percent by weight - Soy sauce 5-15 percent by weight - Oyster sauce 10-20 percent by weight - Vegetable oil 1-5 percent by weight - Carrageenan 0.05-0.3 percent by weight - Water 20 -35 percent by weight 2. Concentrated meat marinade recipe that has properties to inhibit mutagenicity. According to claim 1, where the plants used are Ingredients for making the sauce to inhibit mutagenicity, choose from garlic, root vegetables, c, turmeric, either or a combination. 3.Process for the production of concentrated meat marinade that has the ability to inhibit the mutagenic properties according to one or two of the claims. The steps are as follows: a. Fresh garlic, root vegetables, fresh C, dried garlic, dried root vegetables, dried turmeric and grind thoroughly. Electric grinder, 3,000-6,000 rpm, for 3-10 minutes. B. Mix seasonings: black pepper, dried cumin, palm sugar, granulated sugar, salt, soy sauce, yellow bean sauce, oyster sauce, vegetable oil and water mixed together in container Boil at 40-80 degrees Celsius for 3-5 minutes. Stir to homogeneously. C. Mix plants from item A and seasoning from item B to a homogeneous mass. D. Mix carrageenan with Water at a ratio of 0.01-0.05 g per 5-15 ml, then pour the mixture into the ingredients c. Stir well. Boil the mixture. Then continue to boil at 85-95 degrees Celsius for 5-15 minutes. E. Pack the sauces into sterilized packages on page 2 of 2 pages. 4. Concentrated meat marinade product that has the ability to inhibit mutagenic substances. Obtained from any 1 to 3 claim ------------