A SEASONING ADDITIVE OF MEAT USING EXTRACTS FROM PHELLINUS LINTEUS AND HIZIKIA FUSIFORME AND METHOD FOR PREPARING THE SAME

From the paper

Abstract

A method for preparing a meat seasoning additive, and a meat seasoning additive prepared by the method are provided to improve an antioxidizing effect and the inhibitory effect for the peroxidation of lipids. A method for preparing a meat seasoning additive comprises the steps of putting 500 g of Phellinus linteus to 2,000 mL of water, heating it at 90 deg.C to obtain a first extract of Phellinus linteus, putting 2,000 mL of water to obtain a re-extract of Phellinus linteus, mixing the first extract and the re-extract, and freeze-drying the mixture to obtain a powdered extract of Phellinus linteus washing 500 g of Hizikia fusiforme with water to remove salt, drying it in the shade, grinding the dried one, extracting it with 30% ethanol aqueous solution for 24 hours to obtain a first supernatant, adding 30% ethanol aqueous solution to the remaining precipitant to re-extract it for 24 hours and to obtain a second supernatant, and evaporating ethanol from the first and second supernatant to obtain an extract of Hizikia fusiforme and mixing the extract of Phellinus linteus and the extract of Hizikia fusiforme in a ratio of 1:0.3 by weight.