| 摘要 |
A method of processing a dried yellow corvina for cooking with an electronic microwave oven is provided to remove a fishy smell and to enable the user to conveniently cook. A dried yellow corvina is soaked in seasoning liquid for 240 to 480min, dried with a cold wind of 15 to 18deg.C for 60 to 120min, packaged with a packaging material made of nylon or polyethylene and then sterilized with steam of 200 to 220deg.C for 1 to 3min. The seasoning liquid is obtained by mixing 100g purified water, 0.8 to 1.2g salt, 1.0 to 1.5g salted anchovies, 1.2 to 1.8g soy sauce, 1.5 to 3g onions, 0.1 to 0.8g Licorice root and 0.1 to 0.3g cinnamon bark, heating for 1hr and quickly cooling to -3deg.C.
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