KR102569771B1 - Seasoned meat with added neungi mushroom and its manufacturing method - Google Patents

Abstract

It is to provide seasoned meat added with neungi mushroom, which is beneficial to health, and has excellent texture (texture) and flavor (succulence), and a manufacturing method thereof.
To this end, the seasoned meat to which Neungi mushroom is added and the manufacturing method according to the present invention include a first step of thawing the 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; Purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, sodium L-glutamate, ginger, natural kelp, food additive mixture powder, mushroom fruiting body, guar gum, caramel sauce, black pepper, roasted sesame A fourth step of mixing and then grinding with a grinder for 10 minutes to prepare a mushroom sauce; A fifth step of mixing and mixing the firstly aged raw meat with the neungi mushroom 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 neungi mushroom and its manufacturing method {Seasoned meat with added neungi mushroom and its manufacturing method}

The present invention relates to seasoned meat and a method for manufacturing the same, and more particularly, Neungi mushroom can be added to a marinade mixed with raw meat to exert pharmacological effects, and improve the texture, succulence, flavor, etc. of raw meat while improving the quality of meat. It relates to seasoned meat to which neungi mushroom, which is an indicator, and neungi mushroom, which has the effect of slowing down protein degradation, 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, the fruiting body of Neungi mushroom is light red or light brown at first, but turns reddish brown or dark brown as it grows, and becomes black when dried. The tissue is light reddish brown, but when dried, it becomes grayish brown. The fruiting layer has many needles of more than 1cm in length, and it is grayish brown in the early stages, but becomes light blackish brown as it grows. The stalk is relatively short, 3-5 cm long, with stingers extending to the basal end, and is light black brown. The sporulation is light brown, and the spore shape is spherical. It occurs in groups or solitary on the ground in broad-leaved forests in autumn. In addition, neungi mushrooms contain a large amount of ingredients approved as pharmaceuticals, such as enltedenine, which lowers blood cholesterol, and lentian, a multimer that inhibits cancer cells. It contains a large amount of vitamins and is recognized for its nutritional and medicinal value, such as helping to recover from fatigue, and is recognized as a health food rich in nutrients.

Therefore, there is a demand for the development of seasoned meat that can easily ingest the active ingredients of Neungi mushroom, 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 added with Neungi mushroom, which is beneficial to health by easily ingesting the components of Neungi mushroom, 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 with Neungi mushroom added 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; Purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, sodium L-glutamate, ginger, natural kelp, food additive mixture powder, mushroom fruiting body, guar gum, caramel sauce, black pepper, roasted sesame A fourth step of mixing and then grinding with a grinder for 10 minutes to prepare a mushroom sauce; A fifth step of mixing and mixing the firstly aged raw meat with the neungi mushroom 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 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 neungi mushroom seasoning is 18 to 20 parts by weight of soy sauce, 10 to 12 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 white sugar 4-6 parts by weight, the brown sugar 4-6 parts by weight, the pineapple 3-5 parts by weight, the apple 3-5 parts by weight, the garlic 2-3 parts by weight, the L-glutamate sodium 1 to 2 parts by weight, 1 to 2 parts by weight of the ginger, 1 to 2 parts by weight of the natural kelp, 1 to 2 parts by weight of the food additive mixture powder, 0.5 parts by weight of the mushroom fruit body, 0.2 parts by weight of the guar gum, The caramel sauce may be 0.16 parts by weight, the black pepper 0.12 parts by weight, and the roasted sesame seeds 0.12 parts by weight.

In addition, the Neungi mushroom marinade prepared in the fourth step includes Nahangwa, quince, and bay salt, except for starch syrup, brown sugar, and white sugar, and the mixing ratio of the Neungi mushroom marinade is the soy sauce based on 100 parts by weight of the purified water. 18 to 20 parts by weight, 12 to 14 parts by weight of Arhat fruit, 8 to 10 parts by weight of quince, 8 to 10 parts by weight of onion, 8 to 10 parts by weight of pear, 3 to 5 parts by weight of pineapple, 3 apples ~5 parts by weight, 2-3 parts by weight of the garlic, 1-2 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the ginger, 1-2 parts by weight of the natural kelp, 1-2 parts by weight of the food additive mixture powder parts by weight, 0.5 parts by weight of the mushroom fruit body, 0.2 parts by weight of the guar gum, 0.16 parts by weight of the caramel sauce, 0.12 parts by weight of the black pepper, 0.12 parts by weight of the roasted sesame seeds, and 0.12 parts by weight of the bay salt.

In addition, the mixing ratio of the primary aged raw meat and the Neungi mushroom marinade of the seasoned meat packaged in the fifth step may be 60% by weight of the primary aged raw meat and 40% by weight of the Neungi mushroom 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 neungi mushroom 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 with Neungi mushroom added according to the present invention and its manufacturing method have, first of all, the effect of allowing the general public to easily consume the active ingredient of Neungi mushroom.

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 to which Neungi mushroom is added according to the present invention.

Hereinafter, the present invention will be described in detail.

The seasoned meat to which Neungi mushroom is added 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 Neungi mushroom seasoning, packaged and aged It is then prepared by freezing.

The method for producing marinated meat for grilling with Neungi mushrooms 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: Neungi mushroom marinade manufacturing step

Neungi mushroom marinade of the present invention is purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, sodium L-glutamate, ginger, natural kelp, food additive mixture powder, mushroom fruiting body, guar gum, Contains caramel sauce, black pepper, and roasted sesame seeds.

The mixing ratio of the Neungi mushroom seasoning is 18 to 20 parts by weight of soy sauce, 10 to 12 parts by weight of starch syrup, 8 to 10 parts by weight of onion, 8 to 10 parts by weight of pear, 4 to 6 parts by weight of white sugar, and brown sugar with respect to 100 parts by weight of purified water. 4-6 parts by weight, pineapple 3-5 parts by weight, apple 3-5 parts by weight, garlic 2-3 parts by weight, L-glutamate sodium 1-2 parts by weight, ginger 1-2 parts by weight, natural kelp 1-2 parts by weight Part, 1-2 parts by weight of food additive mixture powder, 0.5 parts by weight of mushroom fruit body, 0.2 parts by weight of guar gum, 0.16 parts by weight of caramel sauce, 0.12 parts by weight of black pepper, 0.12 parts by weight of roasted sesame seeds and mixed with a grinder for 10 minutes. do.

The neungi mushroom fruiting body has a very strong fragrance, so it is also called Hyangi (scented mushroom). His original name was Woongi (熊茸), and his dialect was Neungi (能耳), as recorded in Lee Kyu-gyeong's ' Ojuyeonmunjangjeonsango (五洲衍文長箋散稿)', a literature of the mid-19th century Since (能) also means bear, it seems that the mushroom, which was a bear mushroom in Korean, was called Woongi or Neungi in Chinese characters and then settled down as Neungi.

In addition, it is light red or light brown at first, but changes to reddish brown or black brown as it grows, and becomes black when dried. The tissue is light reddish brown, but when dried, it becomes grayish brown. The fruiting layer has many needles of more than 1cm in length, and it is grayish brown in the early stages, but becomes light blackish brown as it grows. The stalk is relatively short, 3-5 cm long, with stingers extending to the basal end, and is light black brown. The sporulation is light brown, and the spore shape is spherical. It occurs in groups or solitary on the ground in broad-leaved forests in autumn.

In addition, neungi mushrooms contain a large amount of ingredients approved as pharmaceuticals, such as enltedenine, which lowers blood cholesterol, and lentian, a multimer that inhibits cancer cells. It contains a large amount of vitamins and is recognized for its nutritional and medicinal value, such as helping to recover from fatigue, and is recognized as a health food rich in nutrients.

On the other hand, Neungi mushroom seasoning is purified water, soy sauce, Luohan Guwa, quince, onion, pear, pineapple, apple, garlic, sodium L-glutamate, ginger, natural kelp, food additive mixture powder, Neungi mushroom fruiting body, guar gum, caramel sauce , black pepper, roasted sesame seeds, and bay salt.

The mixing ratio of the Neungi mushroom seasoning is 18 to 20 parts by weight of soy sauce, 12 to 14 parts by weight of Arhat fruit, 8 to 10 parts by weight of quince, 8 to 10 parts by weight of onion, 8 to 10 parts by weight of pear, 3-5 parts by weight of pineapple, 3-5 parts by weight of apple, 2-3 parts by weight of garlic, 1-2 parts by weight of sodium L-glutamate, 1-2 parts by weight of ginger, 1-2 parts by weight of natural kelp, food additive mixture It is prepared by mixing 1 to 2 parts by weight of powder, 0.5 parts by weight of neungi mushroom fruiting body, 0.2 parts by weight of guar gum, 0.16 parts by weight of caramel sauce, 0.12 parts by weight of black pepper, 0.12 parts by weight of roasted sesame seeds, and 0.12 parts by weight of bay salt and ground 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 component of the fruit, mogroside, is 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 Neungi mushroom seasoning, it maintains the sweetness of the seasoned meat to which Neungi 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 Neungi mushroom seasoning, consuming seasoned meat with Neungi mushroom is helpful in preventing colds and recovering from fatigue at the turn of the season or in winter. 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 bay 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 bay salt to the Neungi mushroom marinade, the human body more strongly recognizes the sweetness, so that even if there is little sugar in the Neungi mushroom marinade, 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 and the Neungi mushroom sauce prepared in the fourth step are mixed and mixed to prepare seasoned meat, and then the seasoned meat is put into a packaging container and sealed.

The packaging container may be formed of PP material.

The mixing ratio of the seasoned meat is 60 to 70 parts by weight of the mushroom seasoning based on 100 parts by weight of the aged raw meat.

At this time, the seasoned meat is placed 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 Neungi mushroom marinade, and an insufficient amount of Neungi 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, the Neungi mushroom seasoning permeates into the seasoned meat and removes the meat tenderization action and the smell of the seasoned 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.

If seasoned meat is aged below -2 degrees, the moisture freezes before the Neungi mushroom seasoning permeates into the seasoned meat, making it difficult for the Neungi 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 Neungi mushrooms 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)

The treatment is the same as in Example 1, but the Neungi mushroom marinade prepared in the fourth step is prepared with Arhat fruit, Chinese quince, and bay salt.

(Example 3)

Processed in the same way as in Example 1, but prepared by changing the neungi mushroom seasoning prepared in the fourth step to soy sauce.

(Example 4)

Processed in the same way as in Example 1, but prepared by changing the neungi mushroom seasoning prepared in the fourth step to gochujang.

(Test Example 1)

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 the seasoned meat with Neungi mushroom added as in the above examples, and the aroma, 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 3.7 4.0 4.0 3.9 3.9 Example 2 3.5 4.1 4.1 3.9 3.9 Example 3 2.6 3.4 2.9 3.1 3 Example 4 3.3 2.6 3.5 3.0 3.1

As can be seen in Table 1, Example 1 using Neungi 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 can be confirmed that Example 2 using the Neungi mushroom seasoning containing Luohan fruit, Chinese quince, and bay salt contains a large amount of health-helping effects, although there is 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 above, and the meaning and scope of the claims And all changes or modified forms derived from the equivalent concept 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;
Purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, sodium L-glutamate, ginger, natural kelp, food additive mixture powder, mushroom fruiting body, guar gum, caramel sauce, black pepper, roasted sesame A fourth step of mixing and then grinding with a grinder for 10 minutes to prepare a mushroom sauce;
A fifth step of mixing and mixing the firstly aged raw meat with the neungi mushroom 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 mixing ratio of the mushroom sauce is 18 to 20 parts by weight of the soy sauce, 10 to 12 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. parts by weight, 4 to 6 parts by weight of the white sugar, 4 to 6 parts by weight of the brown sugar, 3 to 5 parts by weight of the pineapple, 3 to 5 parts by weight of the apple, 2 to 3 parts by weight of the garlic, 1 to 10 parts by weight of the sodium L-glutamate 2 parts by weight, 1 to 2 parts by weight of the ginger, 1 to 2 parts by weight of the natural dashi, 1 to 2 parts by weight of the food additive mixture powder, 0.5 parts by weight of the mushroom fruit body, 0.2 parts by weight of the guar gum, the caramel 0.16 parts by weight of the sauce, 0.12 parts by weight of the black pepper, and 0.12 parts by weight of the roasted sesame seeds,
The mixing ratio of the firstly aged raw meat of the seasoned meat packaged in the fifth step and the Neungi mushroom marinade is 60% by weight of the firstly aged raw meat and 40% by weight of the Neungi mushroom seasoning seasoning with added Neungi mushrooms. 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,
Neungi mushroom seasoning prepared in the fourth step includes Arhat, quince, and bay salt, except for starch syrup, brown sugar, and white sugar,
The mixing ratio of the Neungi mushroom seasoning is 18 to 20 parts by weight of the soy sauce, 12 to 14 parts by weight of the Arhat fruit, 8 to 10 parts by weight of the quince, 8 to 10 parts by weight of the onion, and 10 parts by weight of the purified water. 8-10 parts by weight of pear, 3-5 parts by weight of the pineapple, 3-5 parts by weight of the apple, 2-3 parts by weight of the garlic, 1-2 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the ginger, 1 to 2 parts by weight of the natural kelp, 1 to 2 parts by weight of the food additive mixture powder, 0.5 parts by weight of the mushroom fruit body, 0.2 parts by weight of the guar gum, 0.16 parts by weight of the caramel sauce, 0.12 parts by weight of the black pepper, the 0.12 parts by weight of roasted sesame seeds and 0.12 parts by weight of the bay salt. 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. Claims 1, 2, 5, seasoned meat with added mushroom prepared by the method of any one of claims 7.