THE METHOD FOR MAKING AGING MEAT USING PHELLINUS LINTEUS AND PRODUCT THEREOF

From the paper

Abstract

All kinds of meats which are ripened with the Phellinus yucatensis are provided to remove bad smell of meats and improve all kinds of the minerals and amino acid and reduce the cholesterol of the meat and help the prevention of adult chronic disease by the active ingredient of the phellinus yucatensis, fomes Fomentarius Kicrx, olive leaf and safflower seed. All kinds of meats which are ripened with the Phellinus yucatensis comprise the following steps of: a prepared step that dries the Phellinus yucatensis within the water content 5% and pulverizes the Phellinus yucatensis to 2 - 10 micrometer a prepared step that dries the Fomes Fomentarius Kicrx within the water content 5% and pulverizes the Fomes Fomentarius Kicrx to 2 - 10 micrometer a prepared step that dries the olive leaf within the water content 5% and pulverizes the olive leaf to 2 - 10 micrometer a prepared step that dries the safflower seed within the water content 5% and pulverizes the safflower seed to 2 - 10 micrometer a step for mixing the phellinus linteus powder: fomes Fomentarius Kicrx powder: olive leaf powder: the safflower seed powder to the weight ratio of 100: 20: 5: 5 a step for mixing the mixed powder: sugar: the drinking water to 10: 4: 20 weight ratio a step that ferments in 22deg.C - 35deg.C for 3 - 7 days after mixing the salt drawing 1 5% - 3% and deep sea water 100: 10 - 100: 1 as the weight ratio a step that filters and cools to 5deg.C or 10deg.C by mixing the fermented material and the drinking water of 25deg.C - 28deg.C to 1: 3 weight ratio and a step that ripens the meat which is covered with the Phellinus yucatensis fermented material at a low-temperature of 0deg.C - 5deg.C for 3 - 48 hours.