The present invention relates to a method for pre-treating meat by using functional natural material, wherein a functional natural material is added to minimize odd smell, off-flavor and fishy smell characteristic of meat and soften meat texture spice and the function natural material are uniformly and stably infiltrated into the meat, thereby minimizing a destruction of nutrients in meat and remarkably improving functionality beneficial to a human body. The method for pre-treating meat according to the present invention comprises: a natural material preparation step for extracting a functional natural material from functional edible plants which is beneficial to a human body and removes odd smell and converting the functional natural material into powder a functional mixture preparation step for mixing 0.4 to 10 parts by weight of the functional natural material, 1 to 15 parts by weight of table salt, 2 to 5 parts by weight of amino acid-based seasonings, 5 to 10 parts by weight of onion powder, 5 to 15 parts by weight of garlic powder with 100 parts by weight of purified water to prepare a functional mixture a vacuum, agitation and infiltration step for infusing the functional mixture into an agitating chamber, inputting disemboweled or split meat lumps into the agitating chamber to make the same immersed in the functional mixture, and then sealing the agitating chamber to create vacuum inside the agitating chamber and then agitate the meat lumps, thereby infiltrating the functional mixture into the meat lumps and a meat aging step for getting the meat lumps out of the agitating chamber after the infiltration of the functional mixture into the meat is completed and then keeping the meat at 0 to 4°C for 4 to 12 hours for aging.COPYRIGHT KIPO 2015본 발명은 기능성 천연물질을 첨가하여 육류 특유의 잡내와 이취 및 비린내가 최소화되도록 하면서 육질이 부드러워지도록 하고 양념과 기능성 천연물질의 균일하면서 안정적인 침투로 육류의 영양 성분의 파괴가 최소화되면서 인체에 이로운 기능성이 현저히 향상되도록 하는 기능성 천연재료를 이용한 육류 전처리 방법에 관한 것으로, 본 전처리 방법은 인체에 이로우며 잡내를 제거하는 기능성 식용 식물로부터 기
