| 摘要 |
PURPOSE: A livestock processing method is provided to remove fur-scorching smell of meat peculiarand also prevent growth of noxious bacteria at meat to prevent food poisoning caused by Escherichia coli, salmonellae, etc. CONSTITUTION: A livestock processing method comprises (a) a step of equipping cultural filtrate which includes at least one between lactobacillus and Lactobacillus bifidus; and (b) step of seasoning meat in cultural filtrate. After (a) step, mix cultural filtrate with at least one among Japanese apricot extract, green tea extract, herb extract, ginseng extract, pine needle extract solution, onion extract solution, garlic extract, purple sweet potato extract, and ginger extract. After (a) step, add at least one of amino acid, calcium, phosphorus, zinc, magnesium, iron, collagen, vitamin, isoflavone, catechin, gamma-linolenic acid, chitosan, first milk powder, and DHA in cultural filtrate. Lactobacillus is kimchi lactic acid bacteria. [Reference numerals] (AA) Start; (BB) End; (S110) Preparing cultural filtrate including Lactobacillus and lactobacillus bifidus; (S120) Mixing the cultural filtrate with aged liquid such as Japanese apricot; (S130) Adding nutritional contents such as vitamins in the cultural filtrate; (S140) Adding oriental medicinal extract in the cultural filtrate; (S150) Marinating meats in the cultural filtrate; (S160) Aging the meats in the cultural filtrate; |
