KR20080103236A

KR20080103236A - Soy sauce of red crabs and method for manufacturing thereof

Info

Publication number: KR20080103236A
Application number: KR1020070050274A
Authority: KR
Inventors: 정충근
Original assignee: 하경 주식회사
Priority date: 2007-05-23
Filing date: 2007-05-23
Publication date: 2008-11-27

Abstract

The present invention relates to a soy sauce red crab with a red crab (aka red snow crab) as a main raw material and a method for manufacturing the same. After mixing soy sauce and seasoning, immersed in chilled seasoning soy sauce and immersed in cooled seasoning soy sauce for short period of time at a temperature of 10 ℃ or less. The present invention relates to a method for producing soy red crab and a method for producing the same, which are pre-boiled only by cutting leg of boiled red crab and immersed in seasoned soy sauce for a short time.

Description

Soy Sauce of Red Crabs and Method for Manufacturing {Soy Sauce of Red Crabs and Method for Manufacturing Thereof}

The present invention relates to a method for producing soy crab, and more particularly, to a method for producing soy red crab, characterized in that the raw crab is red crab (aka red crab).

Soy crab is a traditional food that has been loved by our people since it has been nicknamed 'Bob Thief' since it combines the light taste of crab meat with the salty taste of soy sauce.

Soy crab, which has traditionally come down to Korea, is made by using blue crab, stone crab, etc. as the main ingredients and adding soy sauce and various seasonings. Traditionally, the method of manufacturing soy crab is to wash live crab and crab, and put it in a container and fill it with boiled and cooled soy sauce so that the crab is sufficiently submerged. Repeat two or three times.

The traditional method of manufacturing soy crab has a disadvantage in that the manufacturing process is cumbersome because boiled soy sauce is boiled two or three times, and then swelling is repeated. There is a fear of breeding bacteria or microorganisms because it is not directly heated and cooked. In addition, the traditional soy crab manufacturing method is added to the seasoning, such as garlic, ginger, depending on your preference, but the crab's distinctive taste and aroma may cause some consumers to reject.

When making soy crab, blue crab, stone crab, and crab are used a lot. Generally, red crab has been recognized as an unsuitable raw material for crab because there is a sense that the crab meat is low and the meat melts quickly. The red crab has a low muscle and low name, and mechanically draws crab meat and sells only the meat, and is used for crab lunches and crab meat salads.

The red crab, also known as the red snow crab, is known as Chionoecetes (English name: Red snow crab, Red queen crab). Its depth ranges from 700m to 2,000m. There is a small amount of intestinal granules, and two rows of granular protrusions on the posterior margin of the abdomen are merged in one line, and there are small spines at both ends of the maxillary width.

Red crab has a lot of protein and is rich in essential amino acids (lysine, lysine, methionine, etc.). Good for the patient There are ingredients to cool the body, effective for antipyretic and detoxification of alcohol. The chest is to relieve stuffy symptoms, smooth internal organs, and strengthen the bones and muscles. Energizes and lowers blood cholesterol levels because it is very good for people with atherosclerosis. In addition, the egg contains a large amount of nucleic acid to activate the cell has the effect of preventing aging.

The red crab is light and chewy and has a delicious taste. It is a treasure trove of essential amino acids, and its shell contains large amounts of chitosan (chitin) and taurine acid. Chitosan is a natural substance extracted from the shell of crab, which is not toxic, is well decomposed by human enzymes and strengthens the body's immunity. Chitosan has been used as a raw material for health foods and cosmetics because it has immunity enhancement, liver function enhancement, biorhythm control ability and beauty action. Tauric acid (2-Aminoethane Sulfanic acid) is effective in assisting liver function and in treating liver and directing bile salt metabolism, which has effects such as edema, prevention of gallstone formation, serum cholesterol and fatigue, and recovery and recovery. This is a good health food for children, the elderly, elderly with osteoporosis.

The present invention is to solve the problems as described above by using the red crab (aka red snow crab) as the main raw material to steam the red crab directly in steam or boiling water or boiled with soy sauce, the crab meat does not melt quickly and firm and chewy meat The purpose of the present invention is to provide soy sauce red crab and its manufacturing method which can improve the sterilization and disinfection effect while maintaining the shelf life.

In order to achieve the above object, the method for producing soy sauce red crab according to the present invention comprises the steps of screening the fresh red crab (aka red snow crab), deshelling and washing, cutting the legs and the body; Blanching the cut red crab in steam or boiling water; Mixing soy sauce and seasoning, and then immersing the boiled red crab in cooled seasoned soy sauce for 2 hours and then aging at a temperature of 10 ° C. or lower for a certain period of time; It comprises a method for producing soy sauce red crab, characterized in that it comprises the step of immersing the finished red crab and soy sauce in a container and then refrigerated or frozen.

Here, the method for producing soy sauce red crab according to the present invention comprises the steps of selecting fresh red crab (aka red snow crab) and washing it as it is; Boiling together while immersing the washed red crab in seasoned soy sauce mixed with various spices; After cooling the boiled soy sauce red crab it may further comprise a method for producing soy red crab characterized in that it comprises the step of storing the cold crab and soy sauce in a container and then refrigerated or frozen.

After screening and washing fresh red crab (aka red snow crab) according to the present invention, lightly boiled in steam or boiling water, and cutting only two portions of the leg including the tongs into two or three portions; Immersing the cut red crab leg in seasoned seasoning soy sauce mixed with various seasonings and ripening at a temperature below 10 ° C. for a period of time; The fermented red crab and seasoned seasoning soy sauce can be made in a soy sauce red crab production method comprising the step of freezing and storing after sealing in a container.

Seasoned soy sauce used in the present invention is made by putting the following various spices. However, this is only one embodiment and is not necessarily limited thereto.

TABLE 1

Product Name Compounding ratio (%) Soy sauce 14 water 55.97 Sugar 4.55 corn syrup 1.05 Rice wine 4.98 Kelp 0.28 garlic 1.05 ginger 0.45 onion 11.89 Green onion 5.4 Licorice 0.35 Mi Won 0.03 Sum 100

Seasoned soy sauce made by mixing the seasoning with the soy sauce is boiled two times in advance to cool and then poured into slightly boiled red crab or seasoned soy sauce can be prepared by boiling in immersed with red crab.

Soy sauce red crab is cooked by steaming boiling water or boiling water or boiling with seasoning soy sauce to make the main ingredient, red crab (aka red crab). Therefore, the aging time can be freely controlled, so that the ripening at a low temperature of less than 10 ℃ proceeds so that the taste of soy sauce red crab does not change so that the elasticity of the crab meat is preserved for a long time.

The above objects, features and advantages of the invention will become more apparent from the following detailed description. Hereinafter, preferred embodiments of the present invention will be described in detail.

Select fresh red crabs to remove the scab, remove the gills attached to the body, and use a brush to scrub the legs and wash them under running water. Then cut your trunk and legs into 2 or 3 parts and lightly boil in steam or boiling water.

Make seasoning soy sauce by mixing soy sauce and various seasonings, boil twice, and then cool it to prepare seasoning soy sauce for crab beforehand. The boiled red crab is immersed in a seasoning soy sauce prepared in advance so that the red crab is completely submerged and aged at 10 ° C. or lower.

The aging finished crab and soy crab sauce is mixed in an appropriate ratio, put together in a packaging container and sealed and then refrigerated or frozen to store and sell.

The red crab for soy sauce red crab may be used by cutting the trunk and legs to a certain size after washing. However, fresh red crabs may be selected and washed as a whole. Using a brush, scrub the scabs and legs of the fresh red crabs and wash them in running water.

In the seasoned soy sauce mixed with various seasonings, the washed red crab is immersed in a state so as to be submerged completely soaked. After cooling slightly, the soy red crab is cooled and then mixed with red crab and soy sauce at an appropriate ratio. Store and sell them.

Example 3

Select fresh red crabs, wash them thoroughly in running water, boil them in steam or boiling water, and cut only the legs including the tongs into 2 or 3 parts. The cut red crab legs are immersed in the seasoned seasoning soy sauce mixed with various seasonings so as to submerge so that they are aged at 10 ° C. or less. The fermented Hongge and seasoned seasoning soy sauce are mixed in an appropriate ratio, put together in a packing container, sealed, and then refrigerated or frozen and stored and ordered.

After washing the red crab in the <Example 3> and first boiled in steam or boiling water, cut only the leg portion including the forefinger leg, remove the hard core contained in the leg, and then eat into 2 equal parts or 3 equal parts Cut. Thereafter, the method further includes a method of manufacturing the process by degassing in steam or boiling water in order to sanitize sterilized leg portions. The present invention eliminates the core in the red crab leg to eliminate the hassle when ingesting soy red crab and to eat the crab meat from the shell at once to fit the various tastes of consumers. In addition, since it is cut to a size that is easy to eat and soaked in seasoned soy sauce, seasoning ingredients are easily infiltrated into crab meat to improve the taste and flavor of soy red crab paste.

Therefore, the soy sauce red crab production method according to the present invention, instead of boiling soy sauce several times as in the conventional soy crab production method, boiled red crab in advance with steamed or boiling water or seasoned soy sauce mixed with seasoning soy sauce By immersing in and aging for a certain period of time, the crab meat of Hongge can maintain its elasticity for a long time, and it can improve productivity by simplifying the entire manufacturing process.

What has been described above is just one embodiment of the method for manufacturing soy sauce red crab according to the present invention, and those skilled in the art to which the present invention pertains variously within the scope not departing from the technical idea of the present invention. Substitution, modification, and change are possible, and thus are not limited by the above-described embodiment.

Referring to the effects of the soy sauce red crab according to the present invention described above and its manufacturing method are as follows.

First, according to the present invention by using the red crab as the main raw material, the red crab can be directly steamed or boiled in boiling water or boiled with soy sauce to maintain a firm and chewy meat and at the same time prevent bacterial or microbial propagation.

Second, the present invention has the effect of increasing the commerciality by reducing the customer's rejection by improving the flavor of the soy red crab by removing the flavor and flavor peculiar to the crab by using seasoning soy sauce added with various seasoning to the soy sauce as crab sauce .

Third, the present invention can be processed entirely without cutting the red crab, but the soy red crab can be manufactured in a size that is easy to eat by cutting the leg portion into two or three portions, so as to satisfy various tastes of consumers and increase the commerciality. There is.

Claims

Selecting fresh red crabs, shelling them, washing them, and cutting off legs and torso;

Blanching the cut red crab in steam or boiling water;

Mixing soy sauce and seasoning, and then immersing the boiled red crab in cooled seasoned soy sauce and aging at 10 ° C. or less;

Soy sauce red crab production method comprising the step of storing the frozen red crab and the soy sauce aging is completed in the container and then refrigerated or frozen.

Screening fresh red crabs and washing them as they are;

Boiling together while immersing the washed red crab in seasoned soy sauce mixed with various spices;

After cooling the boiled soy sauce red crab sauce, soy sauce and red soy sauce containing the step of sealing and refrigerated or frozen and stored by the method comprising the step of storing.

Selecting and washing fresh red crabs and cutting them into 2 or 3 portions of the leg portion including the tongs;

Blanching the cut red crab leg in steam or boiling water;

Mixing soy sauce and seasoning and boiling it twice and immersing the boiled red crab legs in cooled seasoned soy sauce to mature at 10 ° C. or less;

Soy sauce red crab production method comprising the step of storing the frozen crab legs and the soy sauce sauce is completed in the container and then refrigerated or frozen.

Soy sauce red crab prepared by the method of claim 1 to claim 3.