KR102569767B1 - Seasoned meat with added phellinus linteus and its manufacturing method - Google Patents

Abstract

It is to provide seasoned meat with the addition of Phellinus Phellinus, which is beneficial to health, has excellent texture (texture) and flavor (juiciness), and a manufacturing method thereof.
To this end, the seasoned meat with Sanghwang mushroom added according to the present invention and its manufacturing method include a first step of thawing frozen raw meat in cold water of 15 degrees or less; A second step of cutting the thawed raw meat into a thickness of 0.5 cm to 1 cm; A third step of rolling the cut meat raw material so that it is not flat and shaping it with a food bind, and first maturing the molded meat raw material; Mix purified water, thick soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, monosodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, and black pepper, then grind in a grinder for 10 minutes. 4th step of preparing the Phellinus Linteus marinade; A fifth step of mixing and mixing the firstly aged raw meat with the Phellinus linteus marinade to prepare seasoned meat, and packaging the seasoned meat in a packaging container; A sixth step of secondarily aging the packaged seasoned meat; A seventh step of freezing the secondly aged seasoned meat at a temperature of -18 degrees or lower.

Description

Seasoned meat with added Phellinus linteus and its manufacturing method}

The present invention relates to seasoned meat to which Phellinus linteus is added and a method for manufacturing the same, and more particularly, Phellinus linteus is added to a marinade mixed with raw meat to exert pharmacological effects, and improves texture, succulence, flavor, etc. of raw meat It relates to seasoned meat having the effect of slowing down fatty acid spoilage and protein decomposition, which are indicators of meat quality, and a manufacturing method thereof.

The function of food in modern society is classified into the primary function focusing on nutrition, the secondary function in terms of taste and palatability, and the tertiary function of bioregulation that helps prevent and treat diseases. Recently, as interest in functional foods emphasizing the tertiary function of food has increased, research on functional ingredients exhibiting various physiological activities such as anti-cancer, anti-aging, and anti-hypertensive from general foods has been actively conducted. In addition, due to the excessive expenditure and limitations of medical expenses required for the treatment of incurable diseases, which are increasing in incidence due to modern eating habits and environmental pollution, in the 21st century, it is the best way to manage adult diseases in terms of prevention rather than treatment through the development of functional foods. are being recognized

On the other hand, as the hot water extract of the fruit body of Phellinus Phellinus is known to have an inhibitory effect on cancer of the digestive system, many studies have been conducted to find out various physiological activities of Phellinus Phellinus Phellinus Phellinus Phellinus Phellinus, such as anticancer activity and inhibition of harmful enzymes in the intestine, which are causative enzymes such as colon cancer and bladder cancer. this is being reported. There is also a research report that the polysaccharide extracted from Sanghwang mushroom enhances the humoral and cellular immune responses, so it is widely used in the private sector. In addition, it was reported that artificially cultivated Phellinus Phellinus and natural Phellinus Phellinus had similar anti-complement activity of polysaccharides extracted from hot-water fruiting bodies of natural Phellinus Phellinus, and it was reported that artificial Phellinus Phellinus could be used in terms of immune activity. It is known to be effective in improving immune function when chemotherapy is given after liver cancer surgery, including systemic cancer. In addition, it is known to activate uterine bleeding and treat, menstrual irregularity, intestinal bleeding, function of the five intestines, and to detoxify. As such, Sanghwang mushroom is a medicinal herb that has anti-cancer effects and is an excellent food that strengthens the stomach and digestive system of modern people who are tired from alcohol, cigarettes, and stress.

Therefore, there is a demand for the development of seasoned meat that can easily ingest the active ingredient of Phellinus Phellinus, removes the fishy smell unique to meat, improves meat quality, and is rich in taste and nutrition.

The first problem to be solved by the present invention is to provide seasoned meat with Phellinus linteus, which is beneficial to health by easily ingesting the ingredients of Phellinus linteus, and a manufacturing method thereof.

The objects of the present invention are not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the method for manufacturing seasoned meat added with Sanghwang mushroom according to the present invention includes a first step of thawing frozen raw meat in cold water of 15 degrees or less; A second step of cutting the thawed raw meat into a thickness of 0.5 cm to 1 cm; A third step of rolling the cut meat raw material so that it is not flat and shaping it with a food bind, and first maturing the molded meat raw material; Mix purified water, thick soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, monosodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, and black pepper, then grind in a grinder for 10 minutes. A fourth step of preparing the Phellinus linteus sauce; A fifth step of mixing and mixing the firstly aged raw meat with the Phellinus linteus marinade to prepare seasoned meat, and packaging the seasoned meat in a packaging container; A sixth step of secondarily aging the packaged seasoned meat; It is achieved by including; a seventh step of freezing the secondly aged seasoned meat at a temperature of -18 degrees or less.

Here, the raw meat in the first step includes pork, beef, and chicken, and the time to thaw the raw meat in the first step may be 6 to 8 hours in the summer and 10 to 12 hours in the winter. there is.

In addition, in the third step, the temperature of the first aging may be -2 degrees to 10 degrees, and the time of the first aging may be 90 minutes to 120 minutes.

In addition, in the fourth step, the mixing ratio of the Phellinus linteus sauce is 21 to 22 parts by weight of the dark soy sauce, 15 to 18 parts by weight of the starch syrup, 8 to 10 parts by weight of the onion, and 8 parts by weight of the pear with respect to 100 parts by weight of the purified water. ~10 parts by weight, the brown sugar 6-7 parts by weight, the white sugar 6-7 parts by weight, the pineapple 4-5 parts by weight, the apple 4-5 parts by weight, the soju 2-3 parts by weight, the minced garlic 2- 3 parts by weight, 2-3 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the cola, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel, 0.35 parts by weight of the coffee, 0.15 parts by weight of the mushroom powder , 0.15 parts by weight of the black pepper may be mixed.

In addition, the Sanghwang mushroom marinade prepared in the fourth step includes Nahangwa, quince, and bay salt in addition to starch syrup, brown sugar, and white sugar. 21 to 22 parts by weight, the Arhat fruit 12 to 14, the quince 8 to 10, the onion 8 to 10 parts by weight, the pear 8 to 10 parts by weight, the pineapple 4 to 5 parts by weight, the apple 4 to 5 parts by weight 2-3 parts by weight of the soju, 2-3 parts by weight of the minced garlic, 2-3 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the cola, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel , 0.35 parts by weight of the coffee, 0.15 parts by weight of the Phellinus linteus powder, 0.15 parts by weight of the black pepper, and 0.15 parts by weight of the bay salt.

In addition, the mixing ratio of the firstly aged raw meat and the Phellinus linteus marinade of the seasoned meat packaged in the fifth step may be 60% by weight of the firstly aged raw meat and 40% by weight of the Phellinus linteus marinade.

In addition, in the sixth step, the temperature of the secondary aging may be -2 degrees to 10 degrees, and the time of the secondary aging may be 24 hours.

In order to achieve the above object, the seasoned meat to which the Phellinus linteus according to the present invention is added is produced by any one of the above manufacturing methods.

Other embodiment specifics are included in the detailed description and drawings.

Seasoned meat to which Phellinus linteus is added according to the present invention and a method for manufacturing the same have an effect that, first, the general public can easily consume the active ingredient of Phellinus linteus.

Second, the fishy smell peculiar to meat is removed, and the meat quality is improved, so that the taste and nutrition of meat can be obtained.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a block diagram showing a method for manufacturing seasoned meat with Sanghwang mushroom added according to the present invention.

Hereinafter, the present invention will be described in detail.

Seasoned meat with Sanghwang mushroom according to the present invention is thawed frozen raw meat, sliced to a certain thickness, the sliced raw meat is shaped with a food bind, aged in a refrigerator, mixed with marinade, packaged, aged, and then frozen. It is manufactured by

The method for manufacturing seasoned meat for grilling with Sanghwang mushroom added according to the present invention includes the steps described below.

1. First step: Thawing step

Thaw the frozen raw meat in cold water below 15 degrees for 6 to 8 hours in summer and 10 to 12 hours in winter.

The raw meat includes pork, beef, and chicken.

When the temperature of cold water for thawing the frozen raw meat exceeds 15 degrees, microorganisms may be active and the raw meat may deteriorate during the thawing time.

If the time to thaw the frozen raw meat is less than 6 hours in the summer and less than 10 hours in the winter, the raw meat is not sufficiently thawed, so that when cutting the raw meat in a later step, it may not be cut cleanly and tear parts may occur, It hardens during molding and may cause difficulty in holding the shape.

If the time to thaw the frozen raw meat exceeds 8 hours in the summer and exceeds 12 hours in the winter, excessive time is wasted, and due to the osmotic pressure phenomenon, the meat juice is excessively extracted from the raw meat, and the quality of the meat deteriorates.

2. The second step: cutting step

Slice the raw meat thawed in the first step to a thickness of 0.5 cm to 1 cm.

3. The 3rd step: Forming and 1st aging step

In the second step, the raw meat sliced to a certain thickness is rolled so that it is not flat and shaped with a food bind, and then aged in a refrigerator for 90 to 120 minutes.

During aging in the refrigerator, the moisture of the raw meat is slightly evaporated, so that the seasoning penetrates well into the raw meat when mixing the seasoning described later.

The temperature of the refrigerating chamber where the raw meat is first aged is preferably -2 degrees to 10 degrees.

If the raw meat is aged below -2 degrees Celsius, the moisture in the raw meat freezes and the tissue of the raw meat is damaged, so the texture (texture) deteriorates when ingested. As it becomes insufficient, the flavor (succulentness) is reduced.

In addition, by rolling the raw meat and shaping it with a food bind, when mixing the seasoning and raw meat to be described later, since the sliced raw meat is not flat, it does not stick to each other, and thus a space is generated between the raw meat. The seasoning can permeate well into the raw meat.

The aging time of the raw meat is preferably 90 to 120 minutes, and if the aging time is less than 90 minutes, the evaporation of moisture is reduced, so that the seasoning is not easily absorbed into the meat when seasoning is mixed, and the aging period is 120 minutes. If it exceeds, the moisture is excessively evaporated, reducing the juiciness and reducing the flavor (juicyness).

4. 4th Step: Sanghwang Mushroom Marinade Manufacturing Step

The Sanghwang mushroom marinade of the present invention includes purified water, dark soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, L-glutamate sodium, cola, ginger, caramel, coffee, Phellinus mushroom powder, and black pepper do.

The mixing ratio of the situation mushroom seasoning is 21 to 22 parts by weight of dark soy sauce, 15 to 18 parts by weight of starch syrup, 8 to 10 parts by weight of onion, 8 to 10 parts by weight of pear, 6 to 7 parts by weight of brown sugar, and white sugar with respect to 100 parts by weight of purified water. 6-7 parts by weight, 4-5 parts by weight of pineapple, 4-5 parts by weight of apple, 2-3 parts by weight of soju, 2-3 parts by weight of minced garlic, 2-3 parts by weight of sodium L-glutamate, 1-2 parts by weight of cola It is prepared by mixing 1-2 parts by weight of ginger, 0.35 parts by weight of caramel, 0.35 parts by weight of coffee, 0.15 parts by weight of situation mushroom powder, and 0.15 parts by weight of black pepper and grinding with a grinder for 10 minutes.

The Phellinus linteus powder is a powder obtained by drying and pulverizing Phellinus linteus. Sanghwang mushroom is a perennial mushroom native to the trunks of broad-leaved trees such as willow, mulberry, aspen, and oak in Korea, Japan, Australia, and North America. has been In addition, situation is a word derived from China, '桑 (mulberry tree)', '黃 (黃)', and in Korean, it is called 'woody mud mushroom', and its scientific name is PHELLINUS LINTEUS. A Japanese scholar said, 'It grows naturally on the trunk of a mulberry tree, and has a yellow color except for the surface.' Therefore, it is defined as Sanghwang (桑黃) in Chinese characters.

Mushrooms that grow on hwangchil trees and birch trees are mostly used for natural production, and mushrooms grown on mulberry trees are considered the best.

At first, it grows in the form of a lump of yellow mud, then stops growing in winter, the yellow part turns to mud color, and in spring it grows yellow again. It is recorded in the records under the names of Sangi, Sangmoki, and Sangsin, and grows wild in old trees such as mountain mulberry, oak, chestnut, and poplar trees that live in alpine areas. Unlike other mushrooms, it is a very rare perennial mushroom that does not reproduce well.

Phellinus linteus contains potassium, calcium, magnesium, vitamins (B2, B3, C), fiber amino acids, and polysaccharide in addition to these ingredients. It is known to have immunosuppressive action. Polysaccharides are known to be effective against viruses, bacteria, fungi, parasites, anticancer activity, and free radicals by improving immune function.

In addition, Phellinus linteus is excellent in preventing the proliferation of early cancer, has an excellent blood pressure lowering effect on hypertension, and is also effective in preventing recurrence after cancer surgery.

In addition, when chemotherapy is performed before and after resection of liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, rectal cancer, which are cancers of the digestive system, it improves immune function, activates uterine bleeding and menstrual irregularity, intestinal bleeding, five intestines and gastrointestinal functions, It has a detoxifying effect and is also used for the treatment of aging, allergies, and various viral infections.

In addition, general anti-cancer chemotherapy has severe side effects such as destruction of cancer cells as well as normal cells and hair loss due to its strong toxicity. to be effective in treatment.

On the other hand, Sanghwang mushroom marinade contains purified water, dark soy sauce, Arhat fruit, quince, onion, pear, pineapple, apple, soju, minced garlic, sodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, black pepper, and bay salt. can do.

The mixing ratio of the situation mushroom seasoning is 21 to 22 parts by weight of soy sauce, 12 to 14 Arhat fruits, 8 to 10 quinces, 8 to 10 parts by weight of onions, 8 to 10 parts by weight pears, and 4 to 5 pineapples, based on 100 parts by weight of purified water. parts by weight, apple 4-5 parts by weight, soju, 2-3 parts by weight, minced garlic 2-3 parts by weight, L-sodium glutamate 2-3 parts by weight, cola 1-2 parts by weight, ginger 1-2 parts by weight, It is prepared by mixing 0.35 parts by weight of caramel, 0.35 parts by weight of coffee, 0.15 parts by weight of Phellinus linteus powder, 0.15 parts by weight of black pepper, and 0.15 parts by weight of bay salt and grinding with a grinder for 10 minutes.

On the other hand, Luo Han Guo is mainly used as a medicine in ancient China because it has a unique ingredient, mogroside, that is about 300 times sweeter than sugar cane, but it was also used like sugar. Recently, it has been in the limelight as a substitute for sugar in Korea. In addition, the water of this fruit is not well absorbed by the body, so it is good for health, and especially dried and drunk as a tea. Also, it is very light and breaks easily by hand. Efficacy is to remove inflammation in the bronchi and lungs and lower body heat. As the main ingredient of the fruit, mogroside, becomes a nutrient for bifidus, it is good for 　constipation and 　skin 　beauty.

Therefore, since Luohangwa is added as a substitute for sugar and starch syrup in the situation mushroom marinade, it maintains the sweetness of the seasoned meat to which the situation mushroom is added and has the effect of lowering calories, which is helpful to health.

On the other hand, quince is dried ripe fruit of the pear tree and the quince tree. Myeongja trees are planted in various places, and quince trees are planted in the south of the central part of the country. Ripe fruits are picked in autumn, boiled in boiling water for 5 minutes, dried in the sun until the skin wrinkles, then split and dried completely. It is sour in taste and warm in nature. Chinese quince is rich in saponin, citric acid, vitamin C, and flavonoids, so it is effective in preventing colds and relieving fatigue during the changing seasons. It has the effect of preventing the rise of blood sugar by promoting the consumption of already absorbed sugar.

Therefore, since quince is added to the Phellinus Linteus marinade, consuming seasoned meat with Phellinus Linteus helps to prevent colds and recover from fatigue during the changing seasons or winter, and it is possible to minimize sugar intake due to the efficacy of Luohan Guwa and quince. is helpful to

Bay salt used in the present invention gives a salty taste as a seasoning that has no substitute for sweeteners or acidulants that give a sweet or sour taste. The basic salty taste of sea salt also has the property of adding the unique taste of food. This is a phenomenon in which the original taste is felt strongly by adding another kind of taste to one taste as a contrast effect of taste.

For this reason, by adding a small amount of sea salt to the Phellinus linteus sauce, the human body more strongly recognizes the sweetness, so that even if there is little sugar in the Phellinus linteus sauce, it has the effect of feeling sufficient sweetness.

5. The 5th Step: Seasoned Meat Manufacturing and Packaging

The raw meat aged in the third step is mixed with the Phellinus linteus sauce prepared in the fourth step to prepare seasoned meat, and then the seasoned meat is put into a packaging container and sealed.

The mixing ratio of the seasoned meat is mixed with 60 to 70 parts by weight of the Phellinus linteus sauce based on 100 parts by weight of the aged raw meat.

At this time, the seasoned meat is put in a packaging container so that the packaged mixing ratio of the packaged seasoned meat is 60% by weight of aged raw meat and 40% by weight of Sanghwang mushroom marinade, and an insufficient amount of Sanghwang mushroom marinade is added later.

The weight of the packaged seasoned meat may be formed from 1.2 kg to 2 kg.

6. The 6th step: 2nd aging step

The packaged seasoned meat prepared in the fifth step is subjected to secondary aging in a refrigerator for 24 hours.

While aging in the refrigerator, Sanghwang Mushroom marinade permeates into the marinated meat and removes the meat tenderization and miscellaneous odors of the marinated meat, improving the texture (texture) and flavor (juicyness).

The temperature of the refrigerating chamber in which the packaged seasoned meat is secondarily aged is preferably -2 to 10 degrees.

When seasoned meat is aged below -2 degrees, the moisture freezes before the Sanghwang mushroom seasoning permeates into the seasoned meat, making it difficult for the Sanghwang mushroom seasoning to permeate into the seasoned meat. (succulentity) is reduced, and if the packaged seasoned meat is aged in excess of 10 degrees, product deterioration may occur.

The aging time of the raw meat is preferably 24 hours. If the aging time is less than 24 hours, the meat tenderization action does not sufficiently occur in the packaged seasoned meat, so the texture (texture) becomes tough, and if the aging period exceeds 24 hours, excessive Tenderizing action causes the texture (texture) to become soft, and excessive ripening may cause deterioration and waste time.

7. Seventh step: Freezing step

In the sixth step, the secondly aged seasoned meat is frozen to prepare seasoned meat with Phellinus linteus added.

The freezing temperature is preferably -18 degrees or less.

(Example 1)

It is prepared in the same way as the above-described manufacturing method of the present invention.

(Example 2)

Treatment is the same as in Example 1, but the situation mushroom marinade prepared in the fourth step is prepared with Arhat, Chinese quince, and bay salt.

(Example 3)

Processed in the same way as in Example 1, but prepared by changing the Phellinus linteus sauce prepared in the fourth step to soy sauce.

(Example 4)

Processed in the same way as in Example 1, but prepared by changing the Phellinus linteus sauce prepared in the fourth step to gochujang.

(Test Example 1)

For the seasoned meat with Sanghwang mushroom added as in the above examples, 10 men and women between the ages of 21 and 25 and 20 adult men and women over the age of 30 were tested for flavor, appearance, taste, texture, and overall preference. Five items were evaluated using a 5-point scoring test, and the ratings were divided into 5 points for the best, 3 points for average, and 1 point for very poor, and the higher the degree of preference, the higher the score. In addition, the results are shown in Table 1 below. At this time, each sample is provided at the same time in the course of the experiment, and in order to prevent the characteristics of the previous sample from affecting the next sample, rinse the mouth before evaluating each sample, take a break for 10 minutes, and then conduct a sensory test on the sample. did

division scent (smell) Exterior zest
(succulent) texture
(Texture) comprehensive
preference Example 1 3.6 3.9 3.9 3.8 3.8 Example 2 3.5 3.9 3.8 3.6 3.7 Example 3 2.7 3.5 2.8 3 3 Example 4 3.5 2.7 3.4 2.8 3.1

As can be seen in Table 1 above, Example 1 using Sanghwang mushroom marinade has higher evaluation results in terms of aroma, appearance, taste texture and overall acceptability compared to Example 3 using soy sauce and Example 4 using red pepper paste. In addition, it was confirmed that Example 2 using Sanghwang mushroom marinade containing Arhat fruit, Chinese quince, and bay salt contained a large amount of health-helping effects, although there was no significant difference from Example 1.

Those skilled in the art to which the present invention pertains will understand that the present invention can be embodied in other specific forms without changing its technical spirit or essential features. Therefore, it should be understood that the embodiments described above are illustrative and not restrictive in all respects. The scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims And all changes or modified forms derived from the concept of equivalent should be construed as being included in the scope of the present invention.

Claims (8)

A first step of thawing frozen raw meat in cold water below 15 degrees Celsius;
A second step of cutting the thawed raw meat into a thickness of 0.5 cm to 1 cm;
A third step of rolling the cut meat raw material so that it is not flat and shaping it with a food bind, and first maturing the molded meat raw material;
Mix purified water, thick soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, monosodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, and black pepper, then grind in a grinder for 10 minutes. 4th step of preparing the Phellinus Linteus marinade;
A fifth step of mixing and mixing the firstly aged raw meat with the Phellinus linteus marinade to prepare seasoned meat, and packaging the seasoned meat in a packaging container;
A sixth step of secondarily aging the packaged seasoned meat;
A seventh step of freezing the secondly aged seasoned meat at a temperature of -18 ° C or lower;
In the third step, the temperature of the first aging is -2 ° C to 10 ° C, the time of the first aging is 90 minutes to 120 minutes,
In the fourth step, the blending ratio of the Phellinus linteus marinade is 21 to 22 parts by weight of the dark soy sauce, 15 to 18 parts by weight of the starch syrup, 8 to 10 parts by weight of the onion, and 8 to 10 parts by weight of the pear with respect to 100 parts by weight of the purified water. 6-7 parts by weight of brown sugar, 6-7 parts by weight of white sugar, 4-5 parts by weight of pineapple, 4-5 parts by weight of apple, 2-3 parts by weight of soju, 2-3 parts by weight of minced garlic 2-3 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the cola, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel, 0.35 parts by weight of the coffee, 0.15 parts by weight of the mushroom powder, the Mixing 0.15 parts by weight of black pepper,
The mixing ratio of the firstly aged raw meat of the seasoned meat packaged in the fifth step and the Sanghwang mushroom marinade is a seasoning with 60% by weight of the firstly aged raw meat and 40% by weight of the Phellinus Linteus marinade. How to make meat. The method of claim 1,
The raw meat of the first step includes pork, beef, and chicken,
The time to thaw the raw meat in the first step is 6 hours to 8 hours in the summer season, and 10 hours to 12 hours in the winter season. delete delete The method of claim 1,
The Sanghwang mushroom marinade prepared in the fourth step includes Arhat fruit, Chinese quince, and bay salt, except for starch syrup, brown sugar, and white sugar.
The mixing ratio of the situation mushroom seasoning is 21 to 22 parts by weight of the dark soy sauce, 12 to 14 parts by weight of Arhat fruit, 8 to 10 parts by weight of the quince, 8 to 10 parts by weight of the onion, and 8 to 10 parts by weight of the pear with respect to 100 parts by weight of the purified water. parts by weight, the pineapple 4-5 parts by weight, the apple 4-5 parts by weight, the soju 2-3 parts by weight, the minced garlic 2-3 parts by weight, the L-sodium glutamate 2-3 parts by weight, the cola 1 ~2 parts by weight, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel, 0.35 parts by weight of the coffee, 0.15 parts by weight of the Phellinus linteus powder, 0.15 parts by weight of the black pepper, 0.15 parts by weight of the bay salt. How to make meat. delete in claim 1
In the sixth step, the temperature of the secondary aging is -2 ° C to 10 ° C, and the time of the secondary aging is 24 hours. Seasoned meat with Phellinus linteus prepared by the method of any one of claims 1, 2, 5, and 7.