This utility model focuses on producing instant beef papaitan packed sealed in a suitable heat resistant cup comprising the steps with of washing and mashing the internal organs with banana leaves with three tbsp. of salt to remove the musky odor boiling the internal organs on a big pot until tender then remove from liquid and cut into 1/2 inch cubes. Set aside Sauteing ginger, garlic and onion. Stir fry until some broth come out of internal organs Seasoning with salt and pepper and adjust the amount according to your desired taste Stirring for a few minutes then add some water just enough to cover all the ingredientsSimmering and adding the beef tenderloin until it is cookedSeasoning with patis and adjusting the amount according to your preference Letting it boil until no more water is left in the cooking vessel Freeze drying the meat for 48 hours Sterilizing under high temperature the green enzyme from small intestines of cow (pait) after vacuum pack Freeze-drying separately the red chili pepper and spring onions Packing the meat, vegetables and the green enzyme from small intestine of cow (pait) with polyethylene nylon sachet. Packing them into a cup resistant to heat and serving with added hot water, leaving it for 20 minutes covered, then ready to be served.
