FUNCTIONAL FERMENTED PORK MEAT USING KIMCHI AND SOYBEAN PASTE

摘要

PURPOSE: A functional pork meat is provided to enhance its taste and to extend its storage as well as to reinforce its functionality by using kimchi and soybean paste, and aging at low temperature. CONSTITUTION: A functional pork meat is prepared by pickling, soaking and coating a lump or chop of raw or done pork meat with a natural fermented food, such as kimchi and soybean paste. The pork is then aged at -1-10 deg.C. In case raw pork meat is used, it undergoes aging at 4-5 deg.C for 3-4 weeks. With the use of the kimchi or fermented kimchi juice, the functional pork provides a fresh taste by organic acid and carbon dioxide. With the use of the soybean paste, the functional pork meat has extended storage.