| 摘要 |
PURPOSE: A producing method of meat aged with mushroom liquor is provided to offer the soft texture to the meat, and to remove the bad smell of the meat. CONSTITUTION: A producing method of meat aged with mushroom liquor comprises the following steps: assorting and crushing mushrooms(S1); pouring 3L of purified water to 1kg of crushed mushrooms, and boiling the mixture in the low heat until the total amount of the mixture is 1L before cooling(S2); steaming 18L of glutinous rice, and mixing the steamed glutinous rice with 500g of yeast and 3L of concentrated mushroom extract in a jar, and sealing the jar before aging the mixture for 5 days at 0 deg C(S3): and mixing the obtained mushroom liquor with meat in a weight ratio or 7:1, and aging the mixture after adding more seasonings for 24 hours(S4).
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