| 摘要 |
PURPOSE: A manufacturing method of meat is provided to remove meat odor and reduce cholesterol which causes adult disease. CONSTITUTION: The dried chaga mushroom is pulverized to 1-10μm. Salt-free, fast-fermented bean paste is dried and pulverized to 1-3 mm. The salt-free, fast-fermented bean paste powder and purified water is mixed in a mass ratio of 1: 1. The mixture is fermented at 30-40°C for 2-5 days. Fast-fermented bean paste fermentation liquid is obtained by filtering aged material. The chaga mushroom powder and fast-fermented bean paste fermented liquid are mixed in a weight ratio of 5: 1-5: 2 to be fermented at 32-40°C for 5-10 days. Chaga mushroom fermented powder is obtained by drying the mixture. The chaga mushroom fermented powder is mixed with purified water in a weight ratio of 1:5 to be extracted and filtered at 35-40°C for 3-7 hours. The chaga mushroom fermented extract is added to meat and aged. |
