| 摘要 |
PURPOSE: A herbal medicine extract obtained by extracting several Chinese herb medicines having an effect on promoting softening of meat is provided, which increases storage stability of meat and reduces unpleasant smell of meat. CONSTITUTION: About 10 to 14% by weight of Astragali radix, 9 to 11% by weight of Angelicae gigantis radix, 20 to 24% by weight of cinnamon bark, 1 to 3% by weight of Glycyrrhizae radix, 10 to 14% by weight of Longanae Arillus, 6 to 12% by weight of Cnidii Rhizoma, 10 to 14% by weight of Acanthopanacis cortex, 3 to 6% by weight of ginseng and 3 to 6% by weight of jujube are mixed with 10 to 30 times water, heated at 80 to 100deg.C for 1 to 2 hr and filtered. |
