KR101403454B1 - Preparation method of crab preserved in soy sauce and crab preserved using thereof - Google Patents

Preparation method of crab preserved in soy sauce and crab preserved using thereof Download PDF

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KR101403454B1
KR101403454B1 KR1020130017765A KR20130017765A KR101403454B1 KR 101403454 B1 KR101403454 B1 KR 101403454B1 KR 1020130017765 A KR1020130017765 A KR 1020130017765A KR 20130017765 A KR20130017765 A KR 20130017765A KR 101403454 B1 KR101403454 B1 KR 101403454B1
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soy sauce
sauce
heating
mixture
crab
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한희상
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/612—Crustaceans, e.g. crabs, lobsters, shrimps, krill or crayfish; Barnacles

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Abstract

The present invention relates to a method of preparing sauce for soy sauce marinated crab which can reduce the saltiness of soy sauce by heating the sauce for the soy sauce marinated crab at high, medium, and low temperatures, allow the unique flavor and taste of the soy sauce marinated crab and decrease the fermentation period of crab; and the soy sauce marinated crab using the same. The method of preparing the sauce for the soy sauce marinated crab includes: a step of primarily heating the soy sauce for 4 to 5 hours at 80 to 100°C; a step of secondarily heating the soy sauce for 4 to 5 hours at 80 to 100°C after adding Angelica gigas, Glycyrrhiza uralensis, Astragalus propinquus, Saccharina japonica, garlic, onion, soju, and pepper; a step of cooling down the secondarily heated soy sauce mixture at room temperature, tertiarily heating the soy sauce mixture for 2 to 3 hours at 60 to 80°C, and cooling down the soy sauce mixture at room temperature; a step of preparing the soy sauce for the soy sauce marinated crab by quaternarily heating the mixture 1 to 2 hours at 40 to 60°C; and a step of removing solid ingredients included in the sauce.

Description

간장게장용 소스의 제조방법 및 이를 이용한 간장게장{PREPARATION METHOD OF CRAB PRESERVED IN SOY SAUCE AND CRAB PRESERVED USING THEREOF}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a soy sauce sauce,

본 발명은 간장게장용 소스를 고온, 중온 및 저온으로 가열하여 간장 고유의 짠맛을 저감하면서 간장게장 고유의 향미를 맛볼 수 있으며, 게의 숙성기일을 단축시킬 수 있는 간장게장용 소스의 제조방법 및 이를 이용한 간장게장에 관한 것이다.
The present invention relates to a sauce preparation method of soy sauce paste which can heat the sauce for soy sauce at a high temperature, a middle temperature and a low temperature to reduce the saltiness inherent to the soy sauce, And a soy sauce paste using the same.

일반적으로 게는 키토산과 타우린 성분이 많이 함유되고, 비타민B2, 칼슘, 필수 아미노산이 함유되어 발육기의 어린이나 노약자에게 좋은 식품으로 알려져 있다. 특히, 저지방 고단백을 필요로 하는 간장병, 고혈압, 비만증에 특히 권장할 만한 식품 뿐만아니라, 질병으로부터의 회복촉진, 항암, 간기능 강화 및 관절신경통에도 좋은 것으로 알려져 왔다.Generally, crab contains a lot of chitosan and taurine, vitamin B2, calcium, and essential amino acids, it is known to be good food for young children and the elderly. In particular, it has been known to be beneficial not only for foods that are particularly recommended for hepatopathy, high blood pressure, and obesity requiring low fat high protein, but also for promoting recovery from diseases, enhancing anticancer, liver function and arthralgia.

이러한 게를 이용한 대표적인 한국 전통음식인 간장게장은 암컷 게를 세척하여 용기에 담은 후 충분히 잠길 정도로 간장을 채운 다음 일주일 정도 숙성시켜 제조하였다.A typical Korean traditional food using these crabs was prepared by washing the female crab, filling it in a container, filling it with enough soy sauce and aging for about a week.

다시 말해서, 간장게장의 제조과정은 게를 간장에 침지하여 1~2주 숙성시킨 후 게와 간장을 분리한 다음 간장을 달여 다시 이 달인 간장에 게를 침지하여 1~2주 숙성시킨다. 그리고 재차 게와 간장을 분리한 다음 간장을 달이고 다시 이 간장에 게를 침지하여 1~2주 숙성시킨 후 이와 같은 공정을 2~3회 반복함으로써 간장게장을 제조한다. 이때, 간장게장 제조시 사용하는 간장에 마늘, 마른 통고추 및 술 등을 넣어 끓인 것을 사용하면 더욱 감칠맛이 나는 게장이 된다.In other words, the process of manufacturing the soy sauce is to immerse the crab in the soy sauce and mature for 1-2 weeks. Then, the crab and the soy sauce are separated, and the soy sauce is boiled for one or two weeks. After separating the crab and the soy sauce again, the soy sauce is added, and the crab is immersed in the soy sauce again and aged for 1 ~ 2 weeks. Then, the soy sauce crab is prepared by repeating this process 2-3 times. At this time, when soy sauce is used in the manufacture of soy sauce, garlic, dried gongchu, and sake are added and boiled, the soy sauce becomes more flavorable.

그러나 종래의 기술에 따른 간장게장의 제조방법에 따라 제조된 간장게장은 게의 비린내와 간장에서 오는 구릿한 맛을 제거하기 위하여 짜게 하거나 또는 약간의 술을 첨가하는 방법밖에 사용을 하지 않았기 때문에 이러한 게장은 짜게 되고 또한 구릿한 맛과 냄새가 나는 등의 문제점이 있었다.
However, since the soy sauce paste prepared according to the conventional method for producing soy sauce paste has been used only for salting crab or for adding a little sake to remove the rough taste coming from the soy sauce, And there was a problem such that the taste and smell were also gritty.

본 발명이 해결하고자 하는 과제는 간장게장용 소스를 고온, 중온 및 저온으로 가열하여 간장 고유의 짠맛을 저감하면서 간장게장 고유의 향미를 맛볼 수 있으며, 게의 숙성기일을 단축시킬 수 있는 간장게장용 소스의 제조방법 및 이를 이용한 간장게장을 제공하는 것이다.
The problem to be solved by the present invention is to heat soy sauce sauce sauce at a high temperature, a middle temperature and a low temperature to taste a unique flavor of soy sauce paste while reducing the salty taste of soy sauce, And a soy sauce paste using the same.

본 발명에 따른 간장게장의 소스는, 80~100℃의 온도에서 간장을 4~5시간동안 1차 가열하는 단계와; 1차 가열된 간장에 당귀, 감초, 황기, 다시마, 마늘, 양파, 소주, 고추를 혼합하고 80~100℃의 고온에서 4~5시간동안 2차 가열하는 단계와; 2차 가열된 간장 혼합물을 실온으로 식힌 후에 다시 60~80℃의 중온에서 2~3시간동안 3차 가열한 후 실온에서 식히는 단계와; 40~60℃의 저온에서 1~2시간동안 4차 가열하여 간장게장용 소스를 제작하는 단계, 및 간장게장용 소스에 포함된 건더기를 제거하는 단계를 포함하는 것을 특징으로 한다.The source of the soy sauces according to the present invention comprises a step of first heating the soy sauce for 4 to 5 hours at a temperature of 80 to 100 캜; Mixing ginseng, licorice, kelp, kelp, garlic, onion, soju and red pepper in a primary heated soy sauce and heating the mixture at a high temperature of 80 to 100 ° C for 4 to 5 hours; Cooling the second heated soy sauce mixture to room temperature, then heating the mixture at 60 to 80 ° C for 3 to 3 hours at room temperature, and then cooling at room temperature; Heating the soy sauce sauce for 4 to 5 hours at a low temperature of 40 to 60 캜 to remove the sauce contained in the soy sauce sauce sauce.

바람직하게, 2차 가열단계의 간장 혼합물은 간장 250l을 기준으로 당귀, 감초, 황기의 혼합한약 1.5~3kg, 다시다 500g, 마늘 20kg, 양파 20kg, 고추 10kg, 소주 2250~3000ml, 배 5~10개를 혼합하는 것을 특징으로 한다.Preferably, the soy sauce mixture in the second heating step is prepared by mixing 1.5 to 3 kg of Angelica herb, licorice, and Hwanggi herb, 500 g, 50 kg of garlic, 20 kg of onion, 10 kg of pepper, 2250 to 3000 ml of shochu, Are mixed.

바람직하게, 간장게장용 소스:침지되는 게는 2.5~3.5:1의 무게비율을 갖는 것을 특징으로 한다.Preferably, the sauce for soy sauce: the sauce to be soaked has a weight ratio of 2.5 to 3.5: 1.

본 발명의 간장게장은 위의 방법으로 제조된 간장게장용 소스에 포함된 건더기를 제거한 상태에서 깨끗하게 세척한 게를 간장게장용 소스에 침지하여 0~4℃의 저온에서 2~3일 동안 숙성시켜 완성된 것을 특징으로 한다.
The soy sauce crab according to the present invention is prepared by immersing a crab which has been cleanly washed in a soy sauce sauce prepared by the above method in a state where the sauce is removed and aged at a low temperature of 0 to 4 ° C for 2 to 3 days And is completed.

본 발명에 의한 간장게장용 소스를 고온, 중온 및 저온으로 가열하여 제작된 간장게장용 소스에 첨가하여 숙성시켜 간장 고유의 짠맛을 저감하면서 간장게장 고유의 향미를 맛볼 수 있는 장점이 있다.The sauce for soy sauce according to the present invention can be added to a soy sauce sauce prepared by heating at a high temperature, a middle temperature and a low temperature to aged the soy sauce so that the salty taste of the soy sauce can be reduced while enjoying the unique flavor of the soy sauce paste.

또한 본 발명은 위의 방법으로 제조되고 건더기가 제거된 간장게장용 소스에 세척한 게를 침지시켜 저온에서 2~3일 동안 숙성시키면 간장게장이 완성되기 때문에 가정에서도 간단하게 간장게장을 직접 제조할 수 있는 장점이 있다.
The present invention also relates to a process for producing soy sauce soy sauce, comprising the steps of: preparing soy sauce soy sauce, which is prepared by the above method and immersed in a sauce for soy sauce which has been removed from the sauce, and then aged at low temperature for 2 to 3 days; There are advantages to be able to.

도 1은 본 발명에 따른 간장게장용 소스의 제작공정 개략도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a production process of a sauce for soy sauce according to the present invention. FIG.

이하, 첨부된 도면을 참조하여 본 발명의 일실시예에 따른 간장게장의 소스의 제조방법에 대하여 자세히 살펴본다.Hereinafter, a method of manufacturing a source of soy sauce paste according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

도 1에 도시된 바와 같이, 본 발명에 따른 간장게장용 소스는, 80~100℃의 온도에서 간장을 약 4~5시간동안 1차 가열하는 단계와, 1차 가열된 간장에 당귀, 감초, 황기, 다시마, 마늘, 양파, 소주, 고추 등을 혼합하고 80~100℃의 고온에서 약 2~3시간동안 2차 가열하는 단계와, 그 후, 2차 가열된 간장 혼합물을 실온으로 식힌 후에 다시 60~80℃의 중온에서 약 1~2시간동안 3차 가열한 후 실온에서 식히는 단계와, 그리고, 다시한번 40~60℃의 저온에서 약 30분~1시간동안 4차 가열하여 간장게장용 소스를 제작하는 단계와, 그 후 간장게장용 소스에 포함된 건더기를 제거한 상태로 포장하는 단계로 이루어진다.As shown in FIG. 1, the sauce for soy sauce according to the present invention comprises a step of firstly heating the soy sauce at a temperature of 80 to 100 ° C for about 4 to 5 hours, a step of heating the soy sauce, And then heating the mixture at a high temperature of 80 to 100 ° C for about 2 to 3 hours. Thereafter, the secondarily heated soy sauce mixture is cooled to room temperature, and then the soy sauce mixture is heated again Cooling the mixture at room temperature for about 1 to 2 hours at a temperature of 60 to 80 캜 for about 1 to 2 hours and then heating the mixture at a low temperature of 40 to 60 캜 for about 30 minutes to 1 hour for 4 hours, And then packaging the sauces contained in the sauce for soy sauce, with the saucer removed.

이와 같이 제작된 간장게장용 소스는 게의 숙성기일이 2~3일 내로 단축하면서도 게살 및 게알에서 발생되는 비린내를 제거할 수 있으며, 고온 및 저온에서 순차적으로 가열하면서 첨가된 한약재 등의 첨가물에 의하여 간장 고유의 짠맛을 저감시킬 수 있다. The soy sauce sauce prepared in this way can shorten the fermentation period of the crab to within 2 to 3 days, but can remove the fish from the crab and crab meat. By the addition of the herbal medicines added while being heated at high temperature and low temperature The salty taste inherent to the liver can be reduced.

또한, 본 발명에 따른 간장게장은 전술한 방법으로 제조된 간장게장용 소스에 포함된 건더기를 제거한 상태에서 깨끗하게 세척한 게를 침지하여 0~4℃의 저온에서 2~3일 동안 숙성시켜 제조되는 것을 특징으로 한다.
The soy sauce paste according to the present invention is prepared by immersing a crab which has been cleanly washed in a sauce for soy sauce made by the above-described method and aging for 2 to 3 days at a low temperature of 0 to 4 ° C .

<실시예><Examples>

[간장게장용 소스의 제조][Preparation of sauce for soy sauce]

[1차 가열단계][Primary Heating Step]

약 90의 온도에서 간장을 약 4~5시간동안 1차 가열한다. 간장을 고온에서 장시간 가열하면 간장에 포함되어 있을 수 있는 세균, 녹소 등을 제거할 수 있으며, 간장의 깊음 맛을 우려낼 수 있다.At a temperature of about 90, the soy sauce is firstly heated for about 4 to 5 hours. When the soy sauce is heated at high temperature for a long time, bacteria and rust which may be contained in the soy sauce can be removed, and the deep flavor of the soy sauce can be worried.

[2차 가열단계][Secondary heating step]

1차 가열된 간장에 당귀, 감초, 황기, 다시마, 마늘, 양파, 소주, 고추, 배 등을 혼합하여 다시 약 90의 고온에서 약 2~3시간 동안 2차 가열한다. 이때, 간장 250l을 기준으로 당귀, 감초, 황기의 혼합한약 1.5~3kg, 다시다 500g, 마늘 20kg, 양파 20kg, 고추 10kg, 소주 2250~3000ml, 배 5~10개를 혼합하는 것이 바람직하다. 이러한 혼합물을 고온에서 가열하면 간장의 깊은 맛을 우려내면서 각종 혼합물 성분을 우려낼 수 있다.Mixed ginseng, licorice, kelp, kelp, garlic, onion, soju, red pepper, and pear are mixed in the first heated soy sauce and then heated again at about 90 for about 2 ~ 3 hours. At this time, it is preferable to mix 1.5 to 3 kg of mixed herbal medicine of Angelica gigas Nakai, licorice, and Hwanggi, 250 g of garlic, 20 kg of garlic, 20 kg of onion, 10 kg of red pepper, 2250-3000 ml of shochu, When such a mixture is heated at a high temperature, various mixture components can be considered with concern for the deep taste of the liver.

[3차 가열단계][Third Heating Step]

그 후, 2차 가열된 간장 혼합물을 실온으로 식힌 후에 다시 약 70의 중온에서 약 1~2시간동안 3차 가열한다. 이와 같이 간장 혼합물을 식힌 후에 다시 중온에서 재차 가열하면 각종 혼합물 성분이 간장에 균일하게 분포되면서 지속적인 맛으로 간을 낼 수 있다.Thereafter, the secondary heated soy sauce mixture is cooled to room temperature, and then heated again at about 70 for about 1 to 2 hours. When the soy sauce mixture is cooled again and then heated again at the middle temperature, various kinds of ingredients are uniformly distributed in the liver so that the liver can be kept in a constant flavor.

[4차 가열단계][Fourth heating step]

3차 가열된 간장 혼합물을 실온에서 식힌 후에 식은 간장 혼합물을 다시한번 약 50의 저온에서 약 30분~1시간동안 4차 가열하면서 간장의 염도가 4~4.3이 되도록 간을 맞추어서 간장게장용 소스를 제작한다. After the third heat-heated soy sauce mixture was cooled at room temperature, the liver sauce mixture was heated again at a low temperature of about 50 for about 30 minutes to one hour for 4 hours, and the liver was soaked to have a salinity of 4 to 4.3. And make them.

[포장 단계][Packaging Stage]

건더기가 제거된 상태의 간장게장용 소스를 별도의 플랙시블한 합성수지재 용기에 진공포장한다.Vacuum the soy sauce sauce with the sauce removed, in a separate flexible plastic container.

[간장게장의 제조][Production of soy sauce paste]

전술한 방법으로 제조된 간장게장용 소스에 포함된 건더기를 제거한 상태에서 깨끗하게 세척한 게를 침지하고 0의 저온에서 2일 동안 숙성시켜 간장게장을 생산한다. 이때, 간장게장용 소스는 게에 대하여 3:1의 비율(게 5kg(약 4마리)에 대하여 약 1.5kg)로 사용하는 것이 바람직하다.The crab which was cleaned in the state of removing the gourd contained in the sauce for soy sauce made by the above-mentioned method is immersed and aged at a low temperature of 0 for 2 days to produce soy sauce paste. At this time, it is preferable that the sauce for soy sauce is used at a ratio of 3: 1 to crab (about 1.5 kg for crab 5 kg (about 4 crab)).

이와 같이 제조된 간장게장용 소스는 게의 숙성기일이 2~3일 내로 단축되어도 게살 및 게알에서 발생되는 비린내를 제거할 수 있으며, 고온 및 저온에서 순차적으로 가열하면서 첨가된 한약재 등의 첨가물에 의하여 간장 고유의 짠맛을 저감시킬 수 있다.
The soy sauce sauce thus prepared can be used to remove fish smell from crabs and crabs even if the crazing date is shortened within 2 to 3 days. By the addition of the herbal medicines added while heating at a high temperature and a low temperature The salty taste inherent to the liver can be reduced.

본 발명은 상기 설명한 실시예에만 한정되지 않고, 본 발명은 발명의 기술사상으로부터 벗어나지 않는 범위내에서 당해 기술분야의 통상의 지식을 가진 자에 의해 다른 형태로 실시될 수 있다. 특허청구범위와 균등한 기술 범위내에서 이루어지는 모든 설계 변경은 본 발명의 범위에 포함되는 것으로 간주된다.The present invention is not limited to the above-described embodiments, and the present invention may be embodied in other forms by those skilled in the art without departing from the technical idea of the present invention. All design changes that come within the scope of equivalency of the claims and the claims are deemed to be within the scope of the present invention.

Claims (5)

80~100℃의 온도에서 간장을 4~5시간동안 1차 가열하는 단계와;
1차 가열된 간장에 당귀, 감초, 황기, 다시마, 마늘, 양파, 소주, 고추를 혼합하고 80~100℃의 고온에서 2~3시간동안 2차 가열하는 단계와;
2차 가열된 간장 혼합물을 실온으로 식힌 후에 다시 60~80℃의 중온에서 1~2시간동안 3차 가열한 후 실온에서 식히는 단계와;
40~60℃의 저온에서 30분~1시간동안 4차 가열하여 간장게장용 소스를 제작하는 단계; 및
간장게장용 소스에 포함된 건더기를 제거하는 단계를 포함하는 것을 특징으로 하는 간장게장용 소스의 제조방법.
Heating the soy sauce at a temperature of 80 to 100 캜 for 4 to 5 hours;
Mixing ginseng, licorice, kelp, kelp, garlic, onion, soju, and red pepper in a primary heated soy sauce and heating the mixture at a high temperature of 80 to 100 ° C for 2 to 3 hours;
Cooling the secondary heated soy sauce mixture to room temperature, then heating the mixture at 60 to 80 ° C for 1 to 2 hours at room temperature, and then cooling at room temperature;
Preparing a sauce for soy sauce by heating 4 to 30 minutes to 1 hour at a low temperature of 40 to 60 ° C; And
And removing the gourd contained in the sauce for soy sauce.
청구항 1에 있어서, 2차 가열단계의 간장 혼합물은 간장 250l을 기준으로 당귀, 감초, 황기의 혼합한약 1.5~3kg, 다시다 500g, 마늘 20kg, 양파 20kg, 고추 10kg, 소주 2250~3000ml, 배 5~10개를 혼합하는 것을 특징으로 하는 간장게장용 소스의 제조방법.
2. The method according to claim 1, wherein the soy sauce mixture in the second heating step comprises 1.5 to 3 kg of the mixed herbal medicine of Angelica gigas Nakai, licorice root, 500 g of garlic, 20 kg of garlic, 20 kg of onion, 10 kg of red pepper, Wherein the soy sauce mixture is mixed with 10 parts of soy sauce.
청구항 1에 있어서, 간장게장용 소스의 제작단계는 소소의 염도가 4~4.3인 것을 특징으로 하는 간장게장용 소스의 제조방법.
[2] The method according to claim 1, wherein the step of preparing the sauce for soy sauce comprises the step of preparing the soy sauce sauce having a salinity of 4 to 4.3.
청구항 1 또는 청구항 2에서 제조된 간장게장용 소스에 깨끗하게 세척한 게를 침지하여 0~4℃의 저온에서 2~3일 동안 숙성시켜 제조된 것을 특징으로 하는 간장게장.
A soy sauce paste which is prepared by immersing a crab cleaned in a soy sauce sauce prepared in claim 1 or 2 and aging at a low temperature of 0 to 4 ° C for 2 to 3 days.
청구항 4에 있어서, 간장게장용 소스:침지되는 게는 1.5~2:1의 무게비율을 갖는 것을 특징으로 하는 간장게장.The soy sauce paste according to claim 4, wherein the soy sauce sauce: the soak sauce has a weight ratio of 1.5 to 2: 1.
KR1020130017765A 2013-02-20 2013-02-20 Preparation method of crab preserved in soy sauce and crab preserved using thereof KR101403454B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220133396A (en) 2021-03-25 2022-10-05 황현진 Functional soy sauce marinated crab sauce and manufacturing method thereof
KR102564779B1 (en) 2023-01-09 2023-08-07 정은경 Manufacturing method of sauce for soy sauceed crab having effect of removing fishy smell and enhancing flavor

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100027256A (en) * 2008-09-02 2010-03-11 봉근수 Crab preserved in soy sauce of manufacture method and crab preserved in soy sauce
KR20110080766A (en) * 2010-01-07 2011-07-13 박명숙 Method for cooking soy sauce preserving crabs
KR20120035302A (en) * 2010-10-05 2012-04-16 송길운 Soy sauce cooking method of crab marinated in soy sauce
KR20120049631A (en) * 2010-11-09 2012-05-17 김달필 The manufacturing method of crab preserved in soy sauce

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100027256A (en) * 2008-09-02 2010-03-11 봉근수 Crab preserved in soy sauce of manufacture method and crab preserved in soy sauce
KR20110080766A (en) * 2010-01-07 2011-07-13 박명숙 Method for cooking soy sauce preserving crabs
KR20120035302A (en) * 2010-10-05 2012-04-16 송길운 Soy sauce cooking method of crab marinated in soy sauce
KR20120049631A (en) * 2010-11-09 2012-05-17 김달필 The manufacturing method of crab preserved in soy sauce

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220133396A (en) 2021-03-25 2022-10-05 황현진 Functional soy sauce marinated crab sauce and manufacturing method thereof
KR102564779B1 (en) 2023-01-09 2023-08-07 정은경 Manufacturing method of sauce for soy sauceed crab having effect of removing fishy smell and enhancing flavor

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