THE METHOD FOR MAKING AGING FISH USING OLIVE LEAF EXTRACT

From the paper

Abstract

A method for various fishes aged by using olive leaf extract is provided to improve thee flesh and taste of the fish with no need of adding spice and supplementary materials. A method for various fishes aged by using olive leaf extract comprises the steps of (a) steaming the olive leaf in a steam tank for 30 minutes (b) cooling the olive leaf to 20-30 DEG C and mixing the olive leaf and brown sugar in a weight ratio of 95:5 (c) fermenting the mixture in a fermentation room of 25-35 DEG C (d) drying the fermented mixture within the water content 5% (e) pulverizing the dried olive leaf (f) drying Phellinus linteus within water content 5% and pulverizing it to 2-10 (g) mixing the olive leaf powder and phellinus linteus powder in a weight ratio of 70:30 (h) mixing the mixture of (g) step and drinking water in a weight ratio of 1:10, and heating the mixture at 90-100 DEG C for 1-3 hours to extract (i) filtering the extract (j) cooling the filtered olive leaf extract to 0-5 DEG C, dipping various fishes in the extract and aging them for 30 minutes - 3 hours and (k) removing the aged fishes.