| 摘要 |
A method of manufacturing a high quality meat product by soaking or aging in an extract of pine mushroom(Tricholoma matsutake Sing.) or an extract of pine mushroom and Phellinus linteus is provided to remove odor of meat and improve meat quality. Meat such as beef, pork and chicken is soaked or aged in pine mushroom extract or an extract of pine mushroom and Phellinus linteus to give a meat product. The pine mushroom extract is obtained by heating pine mushroom, water or medicinal herbs such as Cinnamon bark, Licorice root and the like for more than 2hr. The meat product is steamed meat for Bossam, boiled pig's feet(Jokbal) and dried meat slices.
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