COMPOSITIONS OF SPICES USING FLAMMULINA VELUTIPES AND SPICED MEAT USING THE SAME

From the paper

Abstract

A sauce composition containing Flammulina velutipes(winter mushroom) and seasoned meat using the same are provided to improve the quality of pork, beef and chicken without off-flavors. A base composition is composed of 0.02-1wt% of Flammulina velutipes(winter mushroom) powder, 8-12wt% of rice gluten, 6-10wt% of sugar, 1-4wt% of sesame oil, 0.6-1.2wt% of garlic, 0.2-0.8wt% of MSG, 0.2-0.8wt% of black pepper, 10-16wt% of soy sauce and 54.5-73wt% of water. The sugar consists of muscovado sugar and white sugar in a ratio of 1: 2.5~3.5 by weight. A sauce composition contains 2-8 parts of red pepper paste, 0.2-0.8 part of salt and 100 parts of the base composition. Seasoned meat includes 20-30wt% of the sauce composition and 70-80wt% of meat. The meat is selected from the group consisting of pork, beef and chicken. The chicken represents the chicken raised for meat and eggs. The seasoned meat is kept at 4 ~ 10 DEG C for 5 ~ 24 hours.