| 摘要 |
PURPOSE: A manufacturing method for manufacturing a tuna is provided to remove the fishy smell using a Phellinus baumii, improve the savory taste having a tender context and sufficient meat juice, and improve the shelf life. CONSTITUTION: A Phellinus baumii and a Molokia are dried within 5% of water content and are pulverized to the size of 1μm to 10μm respectively. The pulverized Phellinus baumii and Molokia are mixed in the weight ratio of 50-95:5-50. Purified water is mixed with the mixed powder in the volume ratio of 1:2. A mixed material is fermented at 30-40°C for 3-5 days. Purified water is mixed with a fermented material in the weight ratio of 1:1-3 and the mixture is extracted at 90-100°C for 1-3 hours. Extract liquid is obtained by filtering an extract. Extracted liquid, water, and bay salt are mixed in the weight ratio of 3-30:50-80:1-10 and the mixture is prepared at 15-22°C. A frozen or cooled tuna is prepared by cutting into each part. A cut tuna is washed in the flowing water. A washed tuna is dipped in the salty water for 1-20 minutes. A tuna is picked out and moisture is removed. Extract liquid is cooled at 1-5°C and is sprayed on the tuna surface by injecting the extract liquid into a sprayer. A tuna is matured in the maturing room of 0-5°C for 1-8 hours. |
