| 摘要 |
PURPOSE: A reforming method of meat for improving quality is provided to dip the meat in a solution containing vegetable polyphenolic components, brine, saccharide, and alcoholic compounds for improving the quality of the meat. CONSTITUTION: A reforming method of meat for improving quality comprises the following steps: mixing the meat with vegetable polyphenolic components, brine, saccharide, alcoholic compounds, and soy sauce; and dipping the meat mixture into a solution containing carbonated drink for making the salinity of the mixture into 0.8-1.2wt%. |
