Method of manufacturing beef tenderized with incubated Lactobacillus mixture including natural meat tenderizer

摘要

The present invention relates to a method for producing beef meat tenderized with a lactic acid bacteria culture mixture containing a natural meat tenderizer. More specifically, the leuconostok nhs210 strain, Lactobacillus nhs221 strain, Saccharomyces CCRG321 yeast strain and Saccharomyces nhs321 yeast strain in one or more natural juice tenderizers selected from kiwi juice, pineapple juice or pear juice. It relates to a method for producing tenderized beef meat in which a lactic acid bacteria culture mixture composed of strains is mixed and dispensed, aged at a low temperature, and then refrigerated.