Enoki, Winter Mushroom · 2009 · Patent
Low relevanceSEASONINGS MANUFACTURE TECHNIQUE FOR BEEF SOFTENING USING MYCELIA OF ENOKITAKE
Flammulina velutipes
Key points
- A method for preparing the seasoning for softening the meat, and the seasoning prepared by the method is provided to improve the resistance against heat and acid and to enhance storage period by adding garlic
- A method for preparing the seasoning for softening the meat comprises the step of applying the Flammulina velutipes strain and the culture medium containing 25 unit of proteinase to beef by an amount of 10% at a temperature of 5 deg.C for 24 hours, thereby reducing the hardness of tissue of the beef by 50 % or more
From the paper
Abstract
A method for preparing the seasoning for softening the meat, and the seasoning prepared by the method is provided to improve the resistance against heat and acid and to enhance storage period by adding garlic. A method for preparing the seasoning for softening the meat comprises the step of applying the Flammulina velutipes strain and the culture medium containing 25 unit of proteinase to beef by an amount of 10% at a temperature of 5 deg.C for 24 hours, thereby reducing the hardness of tissue of the beef by 50 % or more.
Citation
KIM YOUNG DOO, HWANG TAY EAK, KIM JAE CHANG, CHO DUG BONG (2009). SEASONINGS MANUFACTURE TECHNIQUE FOR BEEF SOFTENING USING MYCELIA OF ENOKITAKE.
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