Composition of Instant beef Papaitan2/2018/001317 Application Type Utility Model Status Registered Application Number 2/2018/001317 Application Date November 6, 2018 Registration Date August 23, 2019 Expiration Date November 6, 2025 Publication Number 2/2018/001317 Publication Date August 23, 2019 Applicant CAGAYAN STATE UNIVERSITY GONZAGA CAMPUS Inventor/Maker SUMER, Lyle B. IPC A23L 13/00 Title Composition of Instant beef Papaitan Abstract Disclosed is a composition of instant beef papaitan comprising; 400g (37.80 pcnt ) internal organs; 500g (47.25 pcnt ) beef tenderloin; 2g (.19 pcnt ) salt; 3g (.284 pcnt ) ginger; 5g (.47 pcnt ) garlic; 5g (.47 pcnt ) onion; 2g (.19 pcnt ) pepper; 10g(.95 pcnt ) fish sauce; 90g (8.5 pcnt ) green enzyme (pait); 1g (.096 pcnt ) chili pepper; 40g (3.8 pcnt ) spring onion. Document PH22018001317_ABS_Abstract-(U1)_EN PH22018001317_BIB_Bibliographic-data-(U1)_EN PH22018001317_CLM_Claims-(U1)_EN PH22018001317_SPEC_Description-(U1)_EN
