Prior to the present invention, the inventions related to the immersion liquid for providing aroma and soft meat quality to meat did not take into account the effect of maintaining the moisturizing power of the raw meat and preventing drips by holes formed on the surface of the raw meat by injection. In the present invention, in order to solve the above problems, the raw meat preparation step (S1) of preparing fresh meat with a total bacteria log 4 CFU/g or less as a step of preparing fresh butchered beef; And after mixing the Hwangchil tree extract with boiled water, phosphate, salt, and carrageenan are mixed in that order, and then cooled so that the temperature difference between the raw meat and the raw material is within ±4°C to prepare a salting solution of 10% of the weight of the raw meat. (S2); And injecting the curing solution into the raw meat using an injector (S3). And a tumbling step (S4) of tumbling the raw meat into which the curing solution is injected. And a aging step (S5) of aging the tumbling raw material meat (S5). By the above configuration, the raw meat injected with the injection salt solution showed high water holding power, low fatty acid patch, high fatty acid composition, low microbial contamination, low drip loss, and high sensory evaluation.
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