Sources having a softening action for meet and manufacturing the same

摘要

The present invention relates to a sauce for back meat that is prepared by fermenting a mixture containing tropical fruits and probiotics for a certain period of time to provide softening and flavoring of back meat classified as miscellaneous meat, and a method for producing the same. In the present invention, the present invention comprises the steps of: (a) removing the skin of a pineapple and then pulverizing to prepare a first fruit mixture; (b) washing the lemon, removing the seeds, and pulverizing the peel to prepare a second fruit mixture; (c) removing the peels and seeds of papaya and kiwi, mixing and pulverizing at a weight ratio of 1:1 to prepare a third fruit mixture; (d) mixing 0.1 to 2 parts by weight of Lactobacillus rhamnosus with 100 parts by weight of the first fruit mixture, and then fermenting for 2 to 20 days to prepare a first fruit fermentation broth; (e) mixing 0.2 to 5 parts by weight of Lactobacillus salivarius with 100 parts by weight of the second fruit mixture and then fermenting for 1 to 10 days to prepare a second fruit fermentation broth; (f) mixing 1 to 3 parts by weight of Lactobacillus plantarum to 100 parts by weight of the third fruit mixture, and then fermenting for 1 to 10 days to prepare a fermented third fruit; (g) 20 to 30 parts by weight of soy sauce, 10 to 20 parts by weight of the first fruit fermentation broth, 1 to 5 parts by weight of the second fruit fermentation broth, 20 to 30 parts by weight of the third fruit fermentation broth, 10 to 20 parts by weight of sugar, 5 minced onions Provides a method for producing a sauce for back meat having a tenderness, comprising preparing a sauce by mixing ~10 parts by weight, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of minced garlic, and 1 to 2 parts by weight of black pepper do.