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Disclosed is the process of producing lactic acid bacteria-inoculated fermented carabeef comprising the following steps: tempering carabeef at 4 degree celsius overnight (a): cutting carabeef into uniform slices (10mm thick) (b): washing and draining cut slices thoroughly (c); adding potassium c;) phosphate-water mixture to cut meat slices (d); massaging mixed curing agents (sugar, salt, prague powder and LACTIC ACID BACTERIA powder) to meat slices until fully incorporated (e); placing meat mixtures into food grade polyprolene bags at 500g per bag (f); sealing the bags properly to exclude oxygen in the mixture (g); fermenting meat mixture for 5 days at 32 degree celsius (h); and cooking meat with vegetable oil in low heat for 12 minutes with constant flipping over of meat cuts (i).
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