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Mesima, Sanghwang · 2008 · Patent

Medium relevance

Untitled study

Phellinus linteus

SpeciesMesima, Sanghwang
JournalNot listed
Year2008

Key points

  • A method of curing meat and fish using Phellinus linteus extract and fruit extract is provided to tenderize meat quality and to remove characteristic odor of meat
  • Meat and fish are soaked in curing liquid containing 50% by weight of Phellinus linteus extract and fruit extract for 24hr
  • The fruit is an apple, pear and the like

From the paper

Abstract

A method of curing meat and fish using Phellinus linteus extract and fruit extract is provided to tenderize meat quality and to remove characteristic odor of meat. Meat and fish are soaked in curing liquid containing 50% by weight of Phellinus linteus extract and fruit extract for 24hr. The fruit is an apple, pear and the like.

Citation

LEE SANG HA (2008). Untitled study.

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