Untitled study

From the paper

Abstract

A method of manufacturing Jokbal(Korean pig's trotters) and Galbi tchim(short rib stew) by heating raw material with Phellinus linteus or Phellinus linteus extract is provided to improve quality, retards spoilage of food products and to tenderize meat. Pigs' trotters are mixed with a suitable amount of Phellinus linteus and water and heated for about 5hr. In case of Phellinus linteus extract, the pig's trotters are heated for about 3hr. Once the jokbal is fully cooked, bones are removed, and the meat is cut into thick slices. Short ribs are mixed with a suitable amount of Phellinus linteus and water and heated for about 5hr. In case of Phellinus linteus extract, the short ribs are heated for about 3hr.