| 摘要 |
PURPOSE: A seasoning sauce for meat is provided to sustain a degree of freshness for a long period of time and to make good meat texture by suppressing the proliferation of bacteria by spray-processing right after dressing the meat. CONSTITUTION: Lactobacillus is extracted from Kimchi. The extracted lactobacillus is proliferating cultured in bulk using sweet potatoes. The cultured lactobacillus is added in water, in which bay salt is dissolved, for primary aging at room temperature for 5-20 days. Ground garlic is added to the aged lactobacillus solution to control salinity. The salinity-controlled lactobacillus solution is secondarily aged for 0.5-2 months. The ground garlic is removed from the aged lactobacillus solution and transparent soy sauce is extracted. Apples and pears are added to the boiling water, and the transparent soy sauce is added thereto. Solid ingredients of apples and pears are pressed and filtered from the transparent soy sauce including apple and pear, and the transparent soy sauce is aged. A clear part of the aged product is separated, and boiled fruit extract juice is added thereto in order to control salinity, and further aged. Lactobacillus is Lactobacillus sp. or a Bifidobacterium strain. |
