Mesima, Sanghwang · 2008 · Patent
Low relevanceMETHOD FOR MATURING MEAT PRODUCTS USING GRAPE JUICE AND MUSHROOM AND MATURED MEAT PRODUCTS
Phellinus linteus
Key points
- A method of curing meat using sauce containing mushroom and grape juice as a main ingredient is provided to remove characteristic smell of meat, to tenderize meat and to impart flavor and efficacy of herbs and grape to the meat
- Meat is soaked in sauce containing Phellinus linteus powder, Lentinus edodes powder and red grape juice in a weight ratio of 1:1:2 at 0 to 3deg.C for 8 to 12hr in a first step and then in sauce containing 5 to 10% by weight of ginger, 5 to 10% by weight of garlic and 2 to 5% by weight of herb powder at 0 to 3deg.C for 2 to 3hr in a second step
From the paper
Abstract
A method of curing meat using sauce containing mushroom and grape juice as a main ingredient is provided to remove characteristic smell of meat, to tenderize meat and to impart flavor and efficacy of herbs and grape to the meat. Meat is soaked in sauce containing Phellinus linteus powder, Lentinus edodes powder and red grape juice in a weight ratio of 1:1:2 at 0 to 3deg.C for 8 to 12hr in a first step and then in sauce containing 5 to 10% by weight of ginger, 5 to 10% by weight of garlic and 2 to 5% by weight of herb powder at 0 to 3deg.C for 2 to 3hr in a second step.
Citation
CHOI CHAN KOOY (2008). METHOD FOR MATURING MEAT PRODUCTS USING GRAPE JUICE AND MUSHROOM AND MATURED MEAT PRODUCTS.
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