‘Pungmi-wang’is the best hight-quality softener in Korea.

You can see the process of the meat aging deliciously.
We always supply products that pursue the health and happiness of our customers.

The first
specialized softener
for each part It adds flavor to the meat and helps with well-being health.
Taste and aging Aging works best when aged between 1 and 4 degrees.
Product
instruction manual 'Pungmi-Wang' softens the tough and hard-to-eat parts, and the good parts make the flavor even better.

'Pungmi-Wang' can prevent
weight loss of meat during tenderization,
suppress the taste and smell of bad meat,
and add rich juices and flavors,
which are essential in the meat-related field.

This is why it's special

'Pungmi-Wang'is special and has a different class.

Experience, know-how, food science

The principle of increasing the softness and taste of aged meat using 'Pungmi-Wang'is based on the principle that the anions of muscle fibers are repelled and expanded.
The expanded gap will retain moisture for a long time and increase the amino acids that give the meat a umami taste.

The taste of meat is in aging

During aging, amino acids, which are ingredients that increase various tastes, are produced, so meat aged as 'Pungmi-Wang'is more savory and better than unaged meat.

Without loss of weight and nutrients

Meat contains a lot of nutrients, so meat weight loss means loss of nutrients.
'Pungmi-Wang' suppressed the loss of nutrients by reducing the weight of meat.

Revisiting rate 99%

Your meat, which is aged as 'Pungmi-Wang'
adds flavor to the unique taste of meat
so you can make customers revisit it by finding the taste.

24 Hours of Magic

Check the aging process of meat with your eyes

Tender the meat

The meat aged as 'Pungmi-Wang' softens the tough meat and adds a unami taste.

Juicy

Meat aged as 'Pungmi-Wang' keeps the juice continuously and the juice that comes out when grilled make you can check its true value with your eyes and mouth.

In a fresh way

Meat aged as 'Pungmi-Wang' does not browning well even if stored for a long time and maintains freshness for a long time.

How to use ‘Pungmi-Wang’
Part The usage
(per 1kg)
Beef Intercostal flesh (Short rib) 6g ~ 8g
Sirloin 6g ~ 8g
Other parts 6g ±
Pork Belly, Neck 6g ±
Back ribs 6g ±
※ Precautions for Use
- The above usage refers to the capacity used based on 1kg of raw meat.
- It is necessary to adjust the amount of use and aging time for each raw meat part.
- When spraying in powder state, spray evenly on the front and back of the trimmed raw meat.
- Avoid exposure to air.

The better the meat, the more flavor it gets.

It softens the tough and hard-to-eat meat.

It also prevents browning and extends the retention period with fresh meat.

Product Reviews

These reviews were written by people who purchased the product.

SNS Reviews

These reviews were written by people who used the product.

About Us

The one which rules the world's tenderness.

HI MOM FOOD Co.,Ltd.

41-38, Gobong-ro 867beon-gil, Ilsandong-gu, Goyang-si, Gyeonggi-do, Republic of Korea

+82 1800-2007

himomfood@himomfood.com

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