| 摘要 |
PURPOSE: A method of meat fermentation is provided to remove inherent odor of livestock, to soften meat, and to improve digestion efficiency. CONSTITUTION: A microorganism agent filled with spawn in an artery or a vein of meat is injected for fermentation. The meat is in a state of being separated into body parts or not or cut and made, and is dipped in or spread with the microorganism agent filled with the spawn. The microorganism agent contains one or more nutrients for increasing taste and quality, selected from medicinal herbs, seaweed, fruits, inorganic minerals, or organic acids. The spawn is lactic acid bacteria or Saccharomyces SJP6728AF1 and SJP6729AF2, Lactobacillus SJP67225A, Paenibacillus SJP6735B6, or Bacillus SJP6731B1 spawn. |
