Full name of the product: Meat Marinade Mix
An original seasoning blend for marinating meat (as well as fish, poultry, etc.). The flavors of cumin, ginger and marjoram go well with beef and lamb, while mustard and nutmeg add spice and piquancy. It is an amazing solution for cooking grilled ribs.
The content of the marinade mix has been developed so that it would be easy to marinate meat in a few hours and enrich it with the flavors and aromas of spices. At a minimum, you will only need to cut meat into pieces, combine the marinade mix with water and oil and mix well; and at a maximum, you can always add other ingredients to your taste such as spices, mayonnaise, tomatoes, onions and other vegetables, pomegranate juice, kefir, soy sauce, etc. but whatever is the case, the meat will be soft, tender, and juicy and have an appetizing crust.
For your convenience, use 1 package of marinade mix (30 g) for 1kg of meat.
Benefits: 1. Even tough meat will become tender due to the softening of muscle fibers. 2. Meat remains juicy due to the moisture – retaining properties of the marinade. 3. Due to the encapsulation properties of the marinade, meat does not burn but acquires an appetizing appearance. 4. Meat marinates faster. 5. It is simple and convenient to marinate meat with such a marinade mix. 6. Marinade mixes may be stored at room temperature without preservatives for about two years. 7. Lower weight and price per package compared to liquid marinades.
Ingredients: Glucose, salt, spices (paprika, garlic, ginger, black pepper, nutmeg, mustard powder, cumin, marjoram, rosemary), yeast extract, water retaining agent (E339-E341 phosphates), thickener (guar gum). The product may contain traces of celery and gluten!
Combine 30 g of marinade mix with 1 tablespoon of ve getable oil (preferably olive oil) and 60 g of water, juice, kefir or soy sauce. Mix well (with a mixer or blender if you wish) until you get a uniform liquid, thick mass. Add other spices as desired and mix again; set aside for 5 to 10 minutes. If you add chopped onions to the meat, increase the amount of marinade mix proportionally. The marinade mix contains salt, so add no salt to the meat! Pour the marinade over 1 kg of meat cut into pieces, mix so that the marinade coats all of the pieces evenly, and refrigerate for 2 hours. Set aside for 2 hours then cook the meat in the traditional way on a barbecue or grill, in the oven or in a pan.
Use the liquid marinade immediately or place it in the refrigerator at a temperature of 0 to 4°C (no more than 24 hours); do not reuse after cooking a portion of meat.