PRODUCTION OF MEAT AND NOODLE PRODUCTS USING FERMENTED MULBERRY TREE EXTRACT AS MAIN INGREDIENT AND PRODUCT METHOD THEREOF

摘要

PURPOSE: A method for manufacturing meat(beef and pork) and noodle products by adding a fermented mulberry tree extract during is provided. The manufactured product contains the pharmacological efficacy of the mulberry tree as well as the characteristic taste and flavor thereof. CONSTITUTION: A mulberry tree and by-products thereof are washed, sterilized under pressure and fermented in 3% Aspergillus spawn for 17hr in the summer, or 120hr in the winter. Thereafter, the fermented product is concentrated with a vacuum concentrator, added with starch syrup, onion, green onion, garlic, radish juice, pear juice and soy sauce and aged for 14hr.