| 摘要 |
The present invention relates to a method for processing yellow crovina, and more specifically, to a method for processing yellow crovina, capable of improving the chewy texture of the yellow crovina and removing fishy smell of the yellow crovina. The method for processing yellow crovina according to the present invention comprises the steps of: (a) primarily immersing yellow crovina in a first cooking liquid containing green tea powder, vinegar, and water for 5-10 minutes while the first cooking liquid is maintained at 55-75°C; (b) secondarily immersing yellow crovina in a second cooking liquid containing cooking wind and water for 20-50 minutes while the second cooking liquid is maintained at 55-75°C; (c) taking out and drying the immersed yellow crovina; and (d) coating the dried yellow crovina with sesame oil, followed by roasting. When the method for processing yellow crovina according to the present invention is used, the freshness of the yellow crovina and the tough texture of the yellow crovina itself can be maintained, and thus high-quallity yellow crovina that has soft and nutty tastes without fishy smell and thus is edible unpeeled can be provided. [Reference numerals] (AA) Primary immersing in a first cooking liquid at 55-75째C; (BB) Secondary immersing in a second cooking liquid at 55-75째C; (CC) Drying; (DD) Roasting |
