Composition for tenderizing goat meat and its manufacturing method
A composition using specific herbal and vinegar ingredients tenderizes goat meat quickly, matching aging results and enhancing flavor, with a porous form for improved handling.
KR102999488B1Active Publication Date: 2026-08-05S Y FRANCHISE CO LTD
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Patent Information
- Application Number
- KR1020250119122
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2025-08-26
- Publication Date
- 2026-08-05
- Estimated Expiration
- 2045-08-26
AI Technical Summary
Technical Problem
Existing methods for tenderizing goat meat, such as aging, require a long time, which is inefficient.
Method used
A composition comprising Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis fruit, ginseng, dried ginger, whole peppercorns, and mulberry branches, combined with persimmon vinegar and other ingredients, is used to tenderize goat meat within a shorter period.
Benefits of technology
The composition effectively tenderizes goat meat in a shorter time frame, comparable to or exceeding traditional aging methods, while improving flavor and deodorization, and includes a porous solid form for enhanced storage and transport.
✦ Generated by Eureka AI based on patent content.
Abstract
This invention relates to a meat tenderizing composition for goat meat and a method for manufacturing the same. The composition of this invention comprises the steps of: washing Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis, ginseng, dried ginger, whole peppercorns, and mulberry branches to remove foreign substances; cutting Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis, ginseng, dried ginger, whole peppercorns, and mulberry branches into 1-2 cm pieces; adding Poria cocos, peony, Astragalus membranaceus, Acanthopanax senticosus, Cnidium officinale, Angelica gigas, Cassia obtusifolia, licorice, Hovenia dulcis, ginseng, dried ginger, whole peppercorns, and mulberry branches to water and boiling to extract medicinal ingredients in hot water; and preparing a meat tenderizing composition by removing medicinal residue and filtering using a sieve.
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