| 摘要 |
PURPOSE: A manufacturing method of functional cooking oil is provided to remove smell of fish having strong fishy smell and improve flesh of fish. CONSTITUTION: (a) Phellinus baumii, molokia, ginger, rice straw are dried within 5% of water content and respectively pulverized to a size of 20 micrometer to 100 micrometer. Pulverized Phellinus baumii: molokia: ginger: rice straw is mixed in a mass ratio of 60:20:10:10. Mixed powder is mixed to purified water in a volume ratio of 50:50. Mixed material is fermented for 3 to 15 days at the temperature of 25°C~40°C. Fermented material and purified water are mixed in a weight ratio of 1:2 and extracted for 1 hour ~ 3 hours at 40°C~55°C. Phellinus baumii fermenting extract is obtained by filtering the extract. Phellinus baumii fermenting extract is pulverized by freeze-drying. Phellinus baumii fermenting powder is added at weight ratio of 0.05% to 5% to cooking oil and stirred for 1 hour to 6 hours. |
