| 摘要 |
The present invention relates to a meat processing method using a pine needle enzyme and a filtrate of loess suspension, including the steps of: mixing 10 parts by weight of refined loess with 40 parts by weight of water in a mixer, settling the mixture for 6-10 hours to obtain the filtrate of loess suspension, and filtering the mixture to obtain the filtrate of loess suspension where impurities are removed; crushing pine shoot of a pine tree, mixing the crushed pine shoot with sugar at the ratio of 1:1, and fermenting the mixture for 1-3 years to obtain the pine needle enzyme; mixing 30-50 parts by weight of the filtrate of loess suspension with 30-50 parts by weight of the pine needle enzyme; and steeping meat in the mixture of the infiltrate of loess suspension and the pine needle enzyme for 1-3 hours to ferment the meat. The present invention ferments the meat by the filtrate of loess suspension and the pine needle enzyme, thereby making the meat always moist and have fresh meat juice by delicate pine needle aroma and infiltrate of loess suspension, mixing unique nutrients of the meat with usable ingredients of the filtrate of loess suspension and the pine needle enzyme while removing bad smell of the meat, so the present invention has an effect of promoting texture of food and health of users. Additionally, the present invention, in the case that a meat processing company as well as a pig farm pre-processes various portions of the meat, not sold at a proper price, with the filtrate of loess suspension and the pine needle enzyme and sells the pre-processed meat, may give a help to all of the farm, the food processing company and consumers because the pre-processed meat may be sold at the price close to that of pork belly or pork neck portion. |
