Untitled study

From the paper

Abstract

A method of preparing sauce for cooking meat or fish using Phellinus linteus extract as a main ingredient is provided to obtain sauce capable of tenderizing meat and the flesh of fish and removing the odor. Sauce for cooking meat or fish contains Phellinus linteus extract, an extract of Pleurotus eryngii or Sarcodon aspratus or a combination thereof. Fruit juice such as pear juice can be added to achieve sweetness.