TH16837B - Recipe and production process for meat marinade with mutagenic inhibition properties. - Google Patents

Abstract

------ 31/08/2018 ------ (OCR) page 1 of number 1 page Summary of recipe and production process of meat marinade with invention of artificial mutagenic properties. This consists of shallots, fresh coriander roots, fresh garlic, dried coriander root, dried garlic, mature galangal, black pepper, tamarind juice, salt, soy sauce, white soy sauce, oyster sauce, coconut sugar, carajee oil, shallot juice, fresh garlic, fresh coriander root, dried garlic, dried coriander root, aged galangal. Let's grind them thoroughly with an electric grinder. The ingredients are black pepper, tamarind juice, salt, soy sauce, soy sauce, oyster sauce, sugar, coconut, vegetable oil and water mixed together in the container. Stir well together. The meat marinade will be obtained with the anti-mutagenic ingredient used for marinating meats that have to undergo high heat cooking, such as grilling, roasting, baking, smoked, reducing the risk of exposure to harmful substances. Mutates and carcinogens into the body Suitable for people who do not want the pungent smell of spice ------------

Claims (4)

Disclaimer (all) which will not appear on the advertisement page. : ------ 16/01/2020 ------ (OCR) Page 1 of 1 page Disclaimer 1. Meat marinade recipe with mutagenic properties contains - Shallots 10- 20 percent by weight - fresh coriander roots 1-10 percent by weight - fresh garlic 1-15 percent by weight - dried coriander root 0.1-1.0 percent by weight - dried garlic 0.1-1.0 percent by weight - galangal mature 0.5-3 percent by weight Weight - Black pepper 0.1-0.5 percent by weight - 5 - 15 percent tamarind juice by weight - 0.1-10.0 percent salt by weight - soy sauce 5-10 percent by weight - 1-8 percent soy sauce by weight - Oyster sauce 5 -20 percent by weight - coconut sugar 5-15 percent by weight - 1-5 percent vegetable oil by weight - carrageenan 0.01-0.2 percent by weight - 15-25 percent water by weight. 2. The meat marinade formula that Has properties to inhibit mutagenic substances According to claim 1, where the plants used are ingredients In making the sauce to have the mutagenic properties, it can be selected from either shallot, garlic, coriander root, galangal, either or a combination of 3. One or two of the following procedures have to be done: Electric grinder, speed 3,000-6,000 rpm for 3-10 minutes. B. Mix seasonings are black pepper, water, tamarind, salt, soy sauce, white soy sauce, oyster sauce, coconut sugar, vegetable oil, water mixed together in a 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 ingredient c. Stir well. Boil the mixture. Then boil at 85-95 degrees Celsius for 5-15 minutes. E. Pack the sauces in sterilized packaging. 4. Meat marinade products with mutagenic inhibition properties. Received from any 1 to 3 claim ------------ ------ 31/08/2018 ------ (OCR) Page 1 of number 1 Claim page 1.Meat marinade with properties that inhibit mutagenic properties The recipe ingredients are as follows: - Shallots 10-20 percent by weight - Fresh coriander roots 1-10 percent by weight - Fresh garlic 1-15 percent by weight - Dried coriander root 0.1-1.0 percent by weight - Dried garlic 0.1-1.0 percent Weight - Galangal 0.5-3 percent by weight - Black pepper 0.1-0.5 percent by weight - Tamarind juice 5-15 percent by weight - Salt 0.1-10.0 percent by weight - Soy sauce 5-10 percent by weight - White soy sauce 1-8 percent by weight - Oyster sauce 5-20 percent by weight - Coconut sugar 5-15 percent by weight - 1-5 percent vegetable oil by weight - Carrageenan 0.01-0.2 percent by weight - Water 15 -25 percent by weight 2.Meat marinade recipe with mutagenic properties According to claim 1, where the plants used are ingredients To make the sauce to have mutagenic properties, choose from either shallot, garlic, coriander root, galangal, either old or a combination. 3. Process for the production of meat marinade that has the ability to inhibit the mutagenic properties according to one or two of the claims, the following procedures are followed: Thoroughly Electric grinder, speed 3,000-6,000 rpm for 3-10 minutes. B. Mix seasonings are black pepper, water, tamarind, salt, soy sauce, white soy sauce, oyster sauce, coconut sugar, vegetable oil, water mixed together in a container. Boil at 40-80 degrees Celsius for 3-5 minutes. Stir until homogeneous. C. Mix plants from item A and seasoning from item B. mix them homogeneously. D. Mix carrageenan with water at a ratio of 0.01-0.05 g / 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. 4.Meat marinade products that have the ability to inhibit the mutagenicity. Obtained from any 1 to 3 claim ------------