THE METHOD FOR MAKING AGING FISH USING PHELLINUS LINTEUS

From the paper

Abstract

A processing method of various kinds of fishes by using Phellinus yucatensis is provided to completely remove the fishy smell and rancidity smell, and improve the intrinsic taste of fishes without change. The processing method of various kinds of fishes by using Phellinus yucatensis comprises the steps of: drying Phellinus yucatensis, fomes Fomentarius Kicrx, olive leaf and safflower seed to within the water content of 5% and pulverizing the dried mixture to 2 ~10 micrometer mixing the Phellinus yucatensis powder, fomes Fomentarius Kicrx powder, olive leaf powder and safflower seed powder in the weight ratio of 100: 20: 5: 5 mixing the mixed powder, sugar and drinking water in the weight ratio of 10: 4: 20 mixing the mixed material with the deep seawater with salt degree of 1.5-3% in the weight ratio of 100:1 to 100:10 at 22-35 deg. C for 3-7 days mixing the fermented product with drinking water of 25-28 deg. C in the weight ratio of 1:3, and filtering and cooling the mixture to 5-10 deg. C mixing the cooled mixture with the deep seawater with salt degree of 5-12% in the weight ratio of 20:1 to 20:10 and cooling the mixture to 0-5 deg. C to prepare aged liquid removing the internal organs from fishes, washing and drying the fishes mixing the aged liquid with the prepared fishes in the weight ratio of 1:1 and aging the mixture in the aging room at 0-10 deg. C for 1-20 hours removing the water from the aged fishes and freezing them at -15 to -20 deg. C and packaging the frozen Phellinus yucatensis aging fishes.