| 摘要 |
A method of manufacturing meat curing liquid by using bittern as a by-product generated during production of salt from sea water or deep sea water is provided to tenderize meat and to improve the taste and flavor of meat. Meat is soaked in meat curing liquid and applied with an AC power source of 50 to 60Hz and a high static voltage of 10 to 150muA by using a constant voltage device. The curing liquid contains 100 parts by weight of general tap water or mineral water, 0.6 to 2 parts by weight of tea extract, 0.1 to 1 parts by weight of marinates and other materials containing salt, sugar, soy sauce and the like. The marinates are obtained by the steps of: adding 5 to 20% by weight of one or two more components selected from citric acid, succinic acid, tartaric acid, adipic acid, malic acid, fumaric acid, ascorbic acid, lactic acid and amino acid to bittern from sea water or deep sea water; adding 3 to 15% by weight of sucrose or trehalose; and adding 300 to 600 parts by weight of alcohol components of edible alcohol based on 100 parts by weight of solids. |
