KR101212601B1 - Method of crab soy sauce using oriental medicines - Google Patents

Abstract

PURPOSE: Crab preserved in soy sauce using medicinal herbs and rice straw and a producing method thereof are provided to improve the nutritional value of crab by using medicinal herbs. CONSTITUTION: A producing method of crab preserved in soy sauce using medicinal herbs and rice straw comprises the following steps: boiling 25-30 kg of water, soy sauce, and other ingredients in a pot at 85-100 deg. C for 30-45 minutes; adding 5 kg of recycled soy sauce into the boiled mixture, and secondly boiling the mixture at 75-85 deg. C for 10 minutes over a weak flame; cooling the boiled soy sauce mixture, and adding 0.2-0.5 kg of rice straw into the mixture for aging for 3-4 hours; removing onion, spring onion, ground garlic, ground ginger, medicinal herbs, the rice straw, and other solid ingredients from the soy sauce using a sieve; washing frozen crab, and inserting 20 kg of crab into a pot before pouring the soy sauce over the crab; and aging the crab at 2-5 deg. C for 3-5 days, and storing the crab at 1-3 deg. C below zero for 12-24 hours. [Reference numerals] (AA) Preparing ingredients; (BB) Storing fresh crab at -50 deg C; (CC) Producing crab preserved in soy sauce; (DD) Washed crab; (EE) Soy sauce from the Crab preserved in soy sauce; (FF) Inserting into a pottery; (GG) Storing and aging in a low temperature chamber; (HH) Crab preserved in soy sauce using medical herbs and rice straws; (II) Producing soy sauce; (JJ) Boiling water, medical herbs, and other ingredients; (KK) Adding traditional soy sauce, and boiling in weak fire; (LL) Cooling the soy sauce, and adding rice straws for aging; (MM) Sieving soy sauce for removing solid ingredients; (NN) Sieved soy sauce(crab soy sauce)

Description

Soy crab prepared using herbal medicine and rice straw and its manufacturing method {Method of crab soy sauce using oriental medicines}

The present invention relates to a soy crab prepared using a herbal medicine and rice straw, and a method for manufacturing the same.Put water and soy sauce in a cauldron, mix various additives and herbal medicines to boil soy sauce, and then add rice straw to the cooled and cooled soy sauce. It is related to providing nutrient-rich soy crab by adding nutrients of additive ingredients to the inherent nutrients of crabs by pouring them into blue crab with only crab soy sauce broth that has been aged.

In general, crabs contain chitosan and taurine, and vitamin B2, calcium, and essential amino acids are known as foods that are good for children and the elderly. In particular, it has been known to be good for the promotion of recovery from disease, anti-cancer, strengthening liver function and joint neuralgia, as well as foods that are particularly recommended for hepatic disease, hypertension, obesity, which require low fat high protein.

In general, soy crab is a type of salted crab in Korea that is soaked in crabs and soaked in crabs. Soy crab is made by fermenting soy to crab that has been cleaned and dried. It is common.

In other words, the manufacturing process of soy crab is soaked in soy sauce for 1 to 2 weeks, and then separated from crab and soy sauce, and then soy sauce soaked crab in soy sauce for 1 to 2 weeks. Then, separate crab and soy sauce, and then add soy sauce, soak the crab in soy sauce and ripen it for 1-2 weeks, and then prepare soy crab by repeating this process 2-3 times. At this time, if you put a boiled garlic, dried pepper and liquor in the soy sauce used in the preparation of soy crab, the crab is more savory.

However, the soy crab prepared according to the conventional method for preparing soy crab according to the prior art as described above is used only by salting or adding a little sake to remove the fishy taste of crab fishy and soy sauce. Since the crab was not salty, there was also a problem such as salty taste and smell.

In addition, high salinity penetrates the crab when it is matured without cutting the crab to maintain its marketability. Therefore, in order to reduce the salinity in the pre-eating stage for ease of eating, for example, by submerging the high salinity crab in low salted crab to complete the soy crab. As a result, the intestines have a salty or crab suitable for ingestion, which is somewhat burdensome to eat.

In addition, the soy crab prepared according to the conventional method for preparing soy crab according to the prior art as described above, there is a problem that there is no problem other than the nutrients that crab has, since, as a rule, only soy sauce, soy sauce containing a lot of salt Due to this problem there could be a nutritional imbalance.

In addition, the traditional soy crab production method has a disadvantage that the manufacturing process is cumbersome because the boiled soy sauce to boil two or three times to cool and repeat the swelling, there is a fear of breeding bacteria or microorganisms because the raw crab is not directly heated. In addition, the traditional soy crab manufacturing method is added to the seasoning, such as garlic, ginger, depending on the taste, but the crab peculiar taste and aroma of the crab may cause some consumers to reject.

Therefore, in order to solve the above problems, in the present invention, in addition to the soy sauce used in the conventional soy crab production, onions, leeks, garlic, pepper, ginger, cinnamon, jongjong, herbal medicines, etc. By boiling and using heat, sterilization process, as well as to provide the crab soy sauce that can make nutritious soy crab mixed with the nutrients of the additives.

In addition, another object of the present invention is to prepare a crab soy sauce using a mixture of herbs, such as cloves, licorice, Angelica, windproof to provide a new taste of soy crab by removing the fishy taste of crab and increase in sweetness. It is to provide a method for producing soy crab soy sauce and soy crab prepared through it.

In addition, another object of the present invention is to add soybean straw to the soy sauce to produce soy crab to reduce the unpleasant odor of crab meat and due to the abnormal fermentation inhibitory effect due to the inhibition of growth of decaying bacteria under the influence of Bacillus subtilis in the crest It adds elasticity and softness, and provides functional and nutritious soy crab with the nutrients and special ingredients of added ingredients.

Accordingly, in order to achieve the technical problem to be achieved by the present invention, in the present invention, water and soy sauce are put in a cauldron, and in addition to soy sauce, onions, green onions, garlic, red pepper, ginger, cinnamon, jongjong, etc. By boiling through heat, not only sterilization but also nutrient-rich soy crab mixed with the nutrients of additives, as well as crab, licorice, donkey, and windproof soy crab prepared by mixing a certain ratio of herbal medicines It is possible to provide soy crab with new taste such as removing fishy taste and increasing sweetness. Also, by adding rice straw to soy sauce, soy crab is prepared by suppressing the growth of decaying bacteria under the influence of Bacillus subtilis in cactus. Abnormal fermentation effect reduces crab meat odor, adds elasticity and softness of meat, and additives It is to provide functional and nutritious soy crab mixed with nutrients and special ingredients.

As described above, according to the technology of the present invention, soy crab with a new taste can be provided by manufacturing soy crab using new ingredients such as water, seed, and herbal medicine in addition to the soy sauce used in the conventional soy crab production. According to the technology of the present invention, by adding a certain ratio of herbs, such as cloves, licorice, donkey, and windproof in addition to soy sauce, and then by making a crab soy sauce through the sterilization process through heat, the effect that can make soy crab without boiling have.

According to the technology of the present invention by adding rice straw to the soy sauce to prepare soy crab using the special ingredients of the additives in addition to the inherent nutrients of the crab can provide a nutritionally rich soy crab, and the present invention According to the technology, soy crab can be manufactured and provided as a product in a short time, so that consumers can broaden the choice of fresh and flavorful soy crab.

1 is a flow chart of the manufacturing method of soy crab prepared by using the herbal medicine and rice straw of the present invention
Figure 2 is a photograph showing the manufacturing process of soy crab prepared using the herbal medicine and rice straw of the present invention
Figure 3 is a result report of sensory test and food characteristics of the liver crab of the present invention

The present invention relates to a soy crab prepared using a herbal medicine and rice straw, and a method for manufacturing the same, which will be described in more detail, by putting water and soy sauce in a cauldron, mixing various additives and herbal medicines for a certain time. Boil, add reusable soy sauce, boil it over low heat, cool the boiled crab soy sauce, and then add rice straw to the chilled soy sauce and pour it into the crab with fermented soy sauce. It is related to providing nutrient-rich soy crab by integrating the nutrients of the additives in addition to the intrinsic nutrition.

Embodiments of the invention may be modified in many different forms and should not be construed as being limited to the scope of the invention by the embodiments described below.

Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

Example 1 Preparation of Blue Crab for Soy Crab

Blue crabs prepared to contain soy crab are auctioned at raw fish crabs from April to May every year at the Ungjin Coal in Incheon, and they are quenched in a freezer at -50 ° C and stored in a storage room. Put a vinyl on each side and keep it.

Example 2 Preparation of Soy Sauce for Soy Crab

As shown in the flow chart of the manufacturing method of soy crab prepared using the herbal medicine and rice straw of Figure 1, it will be described the manufacturing process of soy sauce to contain soy crab.

First, put 25 ~ 30kg of water in the cauldron, onion 2 ~ 5kg, leek 1 ~ 3kg, nu-sugar 0.15 ~ 0.20kg, soy sauce (single) 8 ~ 10kg, white sugar 0.5 ~ 1kg, liver garlic 0.4 ~ 0.6kg, liver Ginger 0.2-05kg, Regular 1-1.5kg, Pepper 0.05-0.08kg, Soft dried pepper 0.05-0.08kg

Herbal medicine 0.02 ~ 0.05kg mixed with crushed clove, licorice, donkey and windproof at a weight ratio of 1: 1: 1: 1,

Cinnamon 0.2 ~ 0.5kg, miwon 0.2 ~ 0.5kg in the ratio and put all, boil at 85 ~ 100 ℃ for 30 to 45 minutes,

Add 5kg of reusable soy sauce and boil for 10 minutes on low heat of 75 ~ 85 ℃.

After cooling for 1 hour, add 0.2-0.5kg of rice straw to soy sauce cooled to 40-50 ℃, and then ferment for soy sauce for 3-4 hours,

In a soy sauce that has been fully cooled and matured, solid materials such as onions, leeks, liver garlic, liver ginger, soft dried red pepper, Chinese herbal medicine, cinnamon, and rice straw are sieved. It has a crab soy sauce manufacturing step in which the soy sauce for collecting and preparing the crab is prepared. (See Fig. 2).

Cloves of herbal medicine used in crab soy sauce reduce fishy odor, licorice and Angelica increase sweetness, and windbreak is used to mitigate the strong odor of mixed medicinal herbs.

The reused soy sauce is soy sauce crab soaked in crab soy sauce as shown in [Example 3], and only soy sauce remaining in soy crab is recovered, and the recovered soy sauce is boiled and reused.

The rice straw used for the crab soy sauce is cleanly washed and dried, and cut into a predetermined size and put into burlap.

In particular, the use of rice straw in crab soy sauce is for the activity of Bacillus subtilis contained in rice straw. Bacillus Bacillus is known as Bacillus sp . The aerobic Bacillus secretes protease (proteinase) to release amino acids from proteins. It is an important bacterium that determines the taste and aroma of traditional intestines.

Example 3 Preparation of Soy Crab

When explaining the manufacturing method of the soy crab prepared by using the herbal medicine and rice straw of the present invention, after cleaning the blue crab frozen and stored at -50 ℃ prepared in [Example 1], 20kg of blue crab washed clean Pour the crab soy sauce prepared to contain the crab prepared in the above [Example 2], store and mature for 3 to 5 days at 2 ~ 5 ℃, -1 ~ -3 ℃ to provide the optimum ripening crab After storage for 12 to 24 hours in a low-temperature room, soy crab is manufactured (see Fig. 2), characterized in that the product of soy crab prepared by the method of manufacturing soy crab prepared using herbal medicine and rice straw (Note, Yesung Food Service) Used as

<Experiment Result>

The following relates to the results of sensory test and food characteristics of soy crab prepared using the herb and rice straw of the present invention (Fig. 3), Pyeongyong National University in Yeseong Food Service (hereinafter referred to as "Yesung") The results of the research service to the Department of Food and Nutrition (Ryu) were analyzed by the Food Research Institute of Pukyong National University and described based on the analysis result report.

Experimental Example 1 Sensory Evaluation of Soy Crab Prepared Using Herbal Medicine and Rice Straw

In the soy crab prepared by using the herbal medicine and rice straw of the present invention, 30 seasoned sensory evaluators were mobilized by 20 to 15 people and 50 to 15 people for the taste of soy sauce and the taste of crab meat. (Crab meat) were divided and sensory tests were performed. The sample of soy crab prepared by using the herbal medicine and rice straw of the present invention is 1 (yeseong), a sample on the market and compared to 2 (seosomun), 3 (aqueous) product, and the result was examined. As follows.

(1) Sensory test for 20s

 In the sensory test of 20 generations, the sensory test was carried out with 11 points out of 9, and Table 1 shows the sensory test of soy crab in the 20s. Yesung), 2 (Seo Somun), 3 (Aqueous) three products were used as samples, and the taste of soy sauce was examined in soy crab of each sample product.

According to the results shown in Table 1, in the case of sensory test for the taste of soy sauce in the 20s, in general, 20s prefer the stimulating taste, the traditional Gom Sok taste, ie salted fish, Cheonggukjang, soy crab Because it is a generation with a heterogeneity in the taste of taste, sweetness, sweetness, and overall taste, 1st (yesung) and 3rd sample (aqueous) showed similar preferences than 2nd (seomunso), and in unpleasant taste and salty taste The values were higher at 3 (mercury) and 2 (seomunso) than 1 (forecast).

 Table 2 shows the sensory test of crab meat taste in soy crab for 20s, and the three products of 1 (yes), 2 (seo-so) and 3 (water) were sampled. The taste of crab meat was examined in the soy crab of the sample product.

In the taste of crab meat shown in Table 2, 1 and 3 showed the same value in the overall preference, and in texture, umami, and appetite stimulation, 1 (yes) was slightly superior to 3 (aqueous). In the unpleasant taste, the number 1 (Yesung) was significantly lower than the number 2 (Seomun) and the number 3 (Aqueous).

Table 3 shows the results of the sensory test that examined the taste of soy sauce and crab meat in 20s. The results are documented.

In the case of the total results of the sensory test for the taste of soy sauce and crab meat for the 20s in Table 3, the positive element (sweetness + sweetness) is slightly superior to No. 3 (preparation) than No. 3 (aqueous) However, the negative factors (salt + unpleasant odor) were found to be significantly lower than 1 (yes) and 2 (seomun) and 3 (aqueous).

Therefore, in the sensory test in the 20s, the taste of the soy sauce and crab meat prepared in the present invention showed a more positive effect than that of No. 2 (Sosomun) and No. 3 (Aqueous).

In case of No. 2 (Sosomun), all of the subjects were significantly lower than No. 1 (Yes) and No. 3 (Aqueous).

(2) Sensory test of 50 generations

In the sensory test of 50's, 9 points out of 9 were tested. Table 4 shows the sensory test of soy crab in 50's. Yesung), 2 (Seo Somun), 3 (Aqueous) three products were used as samples, and the taste of soy sauce was examined in soy crab of each sample product.

According to the results shown in Table 4, in the case of sensory test for the taste of soy sauce in the 50's, in general, the 50's than the irritating taste, the traditional gossak taste, that is, taste of salted fish, Cheonggukjang, soy crab Because of the generation's preference, the number one (Yesung) had the highest preference in umami, sweetness, and overall preference, and number two (Seomun) was inferior in most of the test items. In addition, unpleasant and salty tastes were higher in 3 (aqueous) and 2 (seomunso) than 1 (yes).

Table 5 shows the sensory test of crab meat taste in soy crab for 50's. Three samples of 1 (yes), 2 (seo-so) and 3 (water) were used as samples. The taste of crab meat was examined in the soy crab of the sample product.

In the taste of crab meat, shown in Table 5, 1 (Yesung) was superior to 2 (Seomun) and 3 (Aqueous) in general preference and texture + umami + appetite odor, 1 in unpleasant taste Burn (Yesung) was found to be significantly lower than 2 (Sosomun) and 3 (Mercury).

Table 6 shows the results of the sensory test that examined the taste of soy sauce and crabmeat for 50's. The results are documented.

In the case of the total results of the sensory test for the taste of soy sauce and crab meat in the table 50 in the Table 6, the positive factor (sweetness + sweetness) is 1 (yeseong) is superior to 3 (aqueous) The negative factors (salt + unpleasant odor) were found to be significantly lower than 1 (yes) and 2 (seomun) and 3 (aqueous).

Therefore, in the sensory test of the 50s, the taste of the soy sauce and crab meat prepared in the present invention showed a more positive effect than that of No. 2 (Seomun) and No. 3 (Aqueous).

In case of No. 2 (Sosomun), all of the subjects were significantly lower than No. 1 (Yes) and No. 3 (Aqueous).

(3) Sensory tests of 20s and 50s together

In the sensory test of 20s and 50s, a total of 20 subjects were tested with 9 out of 10. Table 7 shows the taste of soy sauce in soy crab with 20s and 50s. As a sensory test, three products (1), 2 (seomunso), and 3 (aqueous) were used as samples, and the taste of soy sauce was examined in soy crab of each sample product.

According to the results shown in Table 7, the number 1 (preparation) of the umami, sweet taste, overall preference showed the highest preference, and the number 2 (seomunso) was determined to be inferior in most of the inspection items. In addition, unpleasant and salty tastes were higher in 3 (aqueous) and 2 (seomunso) than 1 (yes).

Table 8 shows the sensory test of crab meat taste in soy crab for 20s and 50s together. Samples of three products (1), 2 (Seoso) and 3 (Aqueous) were sampled. The taste of crab meat was examined in the soy crab of each sample product.

In the taste of crab meat shown in Table 8 above, 1 (Yesung) was superior to 2 (Seomun) and 3 (Aqueous) in general preference and texture + umami + appetite odor, and 1 in unpleasant taste. Burn (Yesung) was found to be significantly lower than 2 (Sosomun) and 3 (Mercury).

Table 9 shows the total results of the sensory test that examined the taste of soy sauce and crab meat for 20s and 50s, divided into positive factors (sweetness + sweetness) and negative factors (salty + unpleasant smell). The total result of the sensory test is documented.

In the case of the total results of the sensory test for the taste of soy sauce and crab meat in Table 9, the positive factor (sweetness + sweetness) is 1 (yeseong) is better than 2 (seomunso) and 3 (water) The negative factors (salt + unpleasant odor) were found to be significantly lower than 1 (yes) and 2 (seomun) and 3 (aqueous).

Therefore, in the sensory test of 20s and 50s together, the taste of soy sauce and crab meat prepared in the present invention showed a more positive effect than that of No. 2 (Seomun) and No. 3 (Aqueous). It was. In case of No. 2 (Sosomun), all of the subjects were significantly lower than No. 1 (Yes) and No. 3 (Aqueous).

Experimental Example 2 Food Science Characteristics of Soy Crab Prepared Using Herbal Medicine and Rice Straw

In order to compare the food science characteristics of soy crab, two SSM, SGS crab samples on the market, and soy crab prepared by using the herbal medicine and rice straw of the present invention were measured.

(1) Leading soy crab meat

Table 10 shows the diagrams of the soy crab meat, three products of the commercially available two SSM, SGS crab samples and three samples of the soy crab sample of soy crab prepared using the herbal medicine and rice straw of the present invention as a sample In addition, the freshness of the soy crab meat aged for three days after the preparation of the samples was expressed as VBN content by the microdiffusion method using the Conway unit.

According to the results shown in Table 10, the soy crab prepared by using the herbal medicine and rice straw of the present invention and the SSM-crab meat of SSM manufactured by SSM were found to be less than 25 mg (VBN / 100g sample) of the decay determination standard. The SGS-Crab meat from SGS, which is known for its relatively good taste, exceeded the level of decay with 35 mg (VBN / 100g sample). Therefore, the freshness of the crab meat of the present invention using the raw material rapidly frozen in the crab caught near the Yeonpyeong Island was very excellent.

(2) General Components of Soy Sauce and Crab Meat of Soy Crab Products

Table 11 shows the general components of the soy sauce and crab meat of the soy crab product, the two commercially available SSM, SGS crab samples and the soy crab sample of soy crab prepared using the herbal medicine and rice straw of the present invention Three products were used as samples, and the samples were used to represent the general components of soy sauce and crab meat of soy crab.

According to the results shown in Table 11, (1) the water activity is a high moisture food of more than 80% in all samples showed a water activity of 0.9 or more. This result suggests that packaging and storage distribution should be made more hygienic because it is a condition that can be changed by all microorganisms including bacteria.

In addition, the soy sauce water content of the present soy crab product is 84% similar to SSM but 6% lower than SGS. Therefore, the soy sauce has a relatively high concentration, and about 60% of solids except water were nitrogen compounds including crude protein.

This is the yeast soy crab product prepared by using the herb and rice straw of the present invention is the fermentation of Bacillus subtilis contained in the rice straw used in the preparation of the crab soybeans, and fermentation proceeds sufficiently so that the nitrogen compound is 1.2 ~ 1.5 times from crab meat. It can be seen that the crab meat crude protein content is about 5% lower than other products.

Crude fat was 2% in all soy and crab meats except SGS.

What is unusual is that the carbohydrate content is 2 to 3 times higher in SSM soy sauce, and it is presumed that excessive sweet sugars such as starch polysaccharides and sucrose are added.

However, the example of the present invention and SGS soy products were 2/3 of those of SSM.

(3) Free amino acid content of soy and crab meat of soy crab products (OPDA method)

Table 12 shows the results of quantifying the total amount of free amino acids of soy crab and crab meat of the soy crab product by the OPDA method. It was expected to show abundant taste and nutritional value, and the same tendency was shown even if the total amount of free amino acid was labeled differently with L-leucine and L-lysine.

(4) Protein digestibility of soy crab meat

Table 13 shows the results of measuring the protein digestibility of soy crab meat by the 3-enzyme technique, which showed almost 90% protein digestibility in all samples.

The result of 1.5% higher than the comparative product SSM is also consistent with the result of high free amino acid content. Therefore, soy crab products with high protein digestibility are expected to have great effects as patient recovery or elderly nutrition if only the flavor and hygiene are guaranteed.

(5) Qualitative Analysis of Free Amino Acids in Soy Crab

Table 14 shows the results of qualitative analysis of free amino acids of soy crab. The free amino acid composition of a sample of soy crab, a soy crab prepared using the herbal medicine and rice straw of the present invention, and a control sample, SSM, were tested using an amino acid analyzer.

The products of the present invention were found to be 1.6 times (total free amino acid), 2.2 times (hot water extract amino acid), and 2.9 times (soy amino acid) to show abundant free amino acids.

In addition, the functional amino acid taurine 1.5 times (crab meat and soy sauce) contained a lot, and the rich taste of L-glutamic acid is about 4 times higher in the soy sauce, it can be seen that both functional and functional. In addition, the levels of essential amino acids were also excellent.

In particular, β-alanine and DL-β-Amino-isobutyric acid, which were not quantified in other samples, were quantified in the livers of the present soy crab.

Taken together, the results of the soy sauce crab prepared by using the herbal medicine and rice straw of the present invention, the total amount and type of free amino acid in both crab meat and soy sauce was found to be superior to the control crab products. These results indicate that the use of rice straw in crab soy sauce makes an amino acid from protein by releasing protease (proteinase) in the activity of Bacillus subtilis contained in rice straw. do.

In addition, as a result of general ingredient and protein digestibility, it was found that this product is soy sauce crab which is fermented well under good conditions and has both functional and nutritional properties.

Claims (4)

In the manufacturing process for soy crab.
First, put 25 ~ 30kg of water in the cauldron, onion 2 ~ 5kg, leek 1 ~ 3kg, nu-sugar 0.15 ~ 0.20kg, soy sauce 8 ~ 10kg, white sugar 0.5 ~ 1kg, liver garlic 0.4 ~ 0.6kg, liver ginger 0.2 ~ 05kg, seed 1 ~ 1.5kg, pepper 0.05 ~ 0.08kg, soft dried red pepper 0.05 ~ 0.08kg, herbal medicine 0.02 ~ 0.05kg, cinnamon 0.2 ~ 0.5kg, miwon 0.2 ~ 0.5kg After boiling for 30 to 45 minutes at ℃,

Add 5kg of reused soy sauce, boil it for 10 minutes on a low heat of 75 ~ 85 ℃,

Chilled soy sauce ripening step for about 3 to 4 hours by adding 0.2-0.5kg of rice straw to soy sauce cooled to 40-50 ° C. and cooled for 1 hour;

In the soy sauce, which has been completely cooled and matured, solid materials such as onions, green onions, liver garlic, liver ginger, soft dried pepper, Chinese herbal medicine, cinnamon, and rice straw are sieved, and only soy sauce caught in the sieve is recovered. Soy sauce manufacturing step for crab soy sauce is prepared to contain;

After washing the blue crab frozen at -50 ℃ to clean, put 20kg of freshly cleaned blue crab in Onggi, pour the prepared crab soy sauce to contain the crab and store it at 2 ~ 5 ℃ for 3 to 5 days Method of manufacturing soy crab prepared using herbal medicine and rice straw, characterized in that the soy crab is prepared by storing it for 12 to 24 hours in a low temperature room at -1 to -3 ℃ to provide the optimum ripening crab.
The method of claim 1,
Chinese herbal medicine is a method of manufacturing soy crab prepared using medicinal herb and rice straw, characterized in that the dried clove, licorice, Angelica, windproof, respectively, crushed and mixed in a weight ratio of 1: 1: 1: 1
The method of claim 1,
Reused soy sauce is a method for manufacturing soy crab prepared using herbal medicine and rice straw, after dipping soy crab in soy sauce crab for holding the crab, and boiling and reusing the remaining soy sauce.
Soy crab prepared by using the herbal medicine and rice straw, characterized in that prepared by the method for producing soy crab of any one of claims 1 to 3.

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