KR102003987B1 - Soy sauce preserved crab and manufacturing method thereof - Google Patents

Abstract

The present invention relates to raw crabs marinated in soy sauce and a method for manufacturing the same, and more particularly, to raw crabs marinated in soy sauce obtained by thawing by immersing frozen crabs in a hot water extract of Abeliophyllum distichum and aging the same in boiled soy sauce and a method for manufacturing the same. The raw crabs marinated in soy sauce manufactured by the method of the present invention has reduced salinity and the fishy taste of crabs eliminated as much as possible by thawing and immersing frozen crabs in a hot water extract of Abeliophyllum distichum, and is a useful invention in the food industry capable of extending the shelf life without the inconvenience of pouring and boiling soy sauce several times in the manufacturing process.

Description

How to prepare soy crab {SOY SAUCE PRESERVED CRAB AND MANUFACTURING METHOD THEREOF}

The present invention relates to a soy crab and a method for producing the same, and more particularly, to a soy crab and a method for producing the soy crab in the frozen state soaked in decoction of hot water extract and aged in decoction soy sauce.

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 is not only a food recommended especially for hepatic disease, hypertension and obesity requiring low fat high protein, but also has been known to be good for promoting recovery from disease, anticancer, strengthening liver function and joint neuralgia. Representative Korean traditional food using such crab is crab. In the coastal area where the sea or tidal flats are located, crab crab made from seasoned crab is eaten mainly, and soy sauce crab pickled in soy sauce can be stored for a long time in the inland area. Make and eat As a raw crab, female crabs are used for soy crab, and male crabs are mainly used for seasoned crab.

The manufacturing process of soy crab is soaked in soy sauce for 1 to 2 days, and then separated from crab and soy sauce. Then, soy sauce is soaked and soaked in soy sauce for 1 to 2 days. Then, after separating crab and soy sauce again, soy sauce is soaked and soaked in soy sauce, and then matured for 1-2 days, soy crab is prepared by repeating the same process 2-3 times. At this time, garlic, ginger and liquor, etc. boiled in the soy sauce used in the manufacture of soy crab become more umami crab.

However, the soy crab according to the prior art is boiled soy sauce several times to increase the salinity of the crab to extend the storage period does not meet the current trend of favoring low salinity in health, there was a problem that the preference is somewhat lower due to the fishy taste of crab. In addition, there was a problem that the risk of food poisoning and a short shelf life using the raw crab.

On the other hand, the mysterious tree is a natural product that is attracting attention as various physiologically active functions are known in recent years, the name of the mysterious tree is derived from the rice wire (美 扇), which means beautiful fan, or the rice wire (尾 扇), which is a kind of fan. The shape of the fruit resembles a round fan, so it is called a mime tree. It is a Korean plant that grows only in Korea.

It grows in sunny foothills. Its height reaches 1m, its branches are drooping, its purple color turns, and its young branches are square. Leaves are opposite each other, arranged in two rows, egg-shaped or oval-shaped, egg-shaped, 3-8cm long, 5-30mm wide, pointed, rounded at the bottom, and flat. Petiole is 2 ~ 5mm long. Flowers were formed last year, and in March, forsythia-like white flowers bloom before the leaves. Pale pink flowers sometimes run, but they are rare. Yellow forsythia has no scent, but the flowers of the scented tree have excellent scents. Calyx is a bell-shaped quadrilateral, 3 ~ 3.5mm long, divided into 4 pieces, and the fragment is an inverted or egg-shaped circle. Corolla longer than calyx, divided into four. The surgery is two. Fruits are poetic, round oval, 25mm long, concave in tip, with wings around, with two seeds. Breed with seeds and hooks.

It is a Korean special species that grows in Goesan-gun and Jincheon-gun, Chungcheongbuk-do, and has a unique ecology that grows in a sparse place. The main species of the species is white flowers. Pink flower for pink lilac (for. Lilacinum), Ivory flower for ivory (for. Eburneum), Calyx is light green for blue vivid (for. Viridicalycinum), fruit tip round without round (var.rotundicarpum). The native habitat of the striations is protected as a natural monument, and it is designated as a second class endangered wild plant.

The cedar is a cedar ( Cryptomeria japonica ) is an evergreen coniferous tree called the cedar, Japanese cedar, etc., 40m in height, 1 ~ 2m in diameter, and leaves have a needle-shaped tip with 3-4 hairs. It is widely distributed in Jeju and southern regions in Korea, and is mainly used for windbreak forest, construction timber and landscape industry. In addition, the sawdust of cedar is used for cultivation of fruiting bodies of the locust mushroom, and is also used for the growth of other mushrooms. Thus, the main research on cedar is the study of artificial planting and vegetation.

Recently, however, studies on the useful physiological activity of cedar have been reported. Essential oils of cedar have been reported to have antifungal activity against superficial fungi and antibacterial activity against oral bacteria. Especially, elemol and eudesmol are fat-soluble oils. Antifungal actives such as have been reported. In addition, beta-cadinene, a kind of sesquiterpene among volatile organic compounds generated during drying, has also been reported to exhibit potent antifungal activity.

In addition, anti-allergic components and aminopeptidase are known in the pollen of cedar. Recently, it has been reported that the essential oils of cedar leaves and neck parts have a whitening effect due to antioxidant and tyrosinase inhibition. The ferruginol component isolated from cedar leaves is known to have specific killing and nematicidal effects on lung cancer cells. Overseas, there have been reports of gastric ulcer inhibitory effect on cedar essential oils, insecticidal activity against mite and mosquito larvae, antifungal and antibacterial activity, and antioxidant and whitening activity.

KR 10-2004-0048657 A KR 10-1343657 B KR 10-1212601 B KR 10-1652424 B

The present invention has been made in order to solve the problems of the prior art as described above, the problem to be solved in the present invention is to lower the salinity by immersing the frozen crab in the hot water extract of the crypts to remove the fishy taste of the crab as much as possible It is to provide a soy crab and a method of preparing the same, which can extend the storage period of the soy crab without boiling and soaking soy sauce several times.

According to the manufacturing method of soy crab according to the present invention devised to solve the above problems, (1) frozen crab for 1 to 5 hours by adding 1 to 3 times the volume of hot water of dried stems Immersing in the hot-wood extract obtained by extracting and thawing for 5-10 hours at 4 ~ 8 ℃; (2) grooming the thawed crabs after washing 2-3 times; (3) mixing the ingredients including soy sauce, leek, onion, shiitake, garlic, ginger, syrup and sake to prepare a decoction soy sauce; (4) immersing the trimmed crab of step (2) in the decoction soy sauce of step (3); And (5) aging the crab immersed in the decoction soy sauce of step (4) for 24 to 48 hours at -3 ~ -10 ℃ in a low temperature aging room; Including, but the content of each component to be mixed in the step (3), 50 to 70 parts by weight of soy sauce, 50 to 70 parts by weight, 3 to 5 parts by weight of leek, 10`15 parts by weight of onion, 5 to 7 weight of elevation Parts, garlic 5-8 parts by weight, ginger 3-5 parts by weight, starch syrup 10-20 parts by weight and sake 5-10 parts by weight, the components mixed in the step (3), soy sauce, leek, onions, shiitake, Contains garlic, ginger, starch syrup, and sake, or 1 ~ 1 in Chinese medicine including soy sauce, leek, onion, shiitake, garlic, ginger, starch syrup, sake, anchovy, kelp, radish, onion, leek, dried shrimp Boil for 2 hours.
The material of the step (3) further comprises cedar hydrothermal extract powder, the cedar hydrothermal extract powder, by adding 1 to 3 times the volume of hot water of the dried cedar stem extract and filtered for 1-5 hours, It can be prepared as a powder by lyophilization.

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Soy crab by the production method of the present invention was thawed by immersing the frozen crab in the hot water extract of the crypts to remove salinity and the fishy taste of the crab as much as possible, prolong the storage period without the hassle of boiling boiling soy sauce several times Soy crab is a useful invention in the food industry.

1 is a flowchart illustrating a manufacturing process of soy crab of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have been able to solve the above object by immersing in a hot water extract of a crypt in the process of thawing frozen crabs to prevent bacterial propagation occurring during storage of soy crab and to delay decay.

Accordingly, the present invention provides a method for producing soy crab comprising the following steps.

(1) thawing the frozen crabs by immersing them in the extract of hot-wood extract;

(2) grooming the thawed crabs after washing 2-3 times;

(3) preparing a decoction soy sauce by mixing ingredients including broth, soy sauce, green onion, onion, shiitake, garlic, ginger, syrup and sake;

(4) immersing the trimmed crab of step (2) in the decoction soy sauce of step (3); And

(5) the step of aging the crab immersed in the decoction soy sauce of step (4) in a low-temperature aging room for 24 to 48 hours.

Step (1) is to thaw the frozen crab.

Blue crabs are usually caught between April and May, before the spawning season. During this period, the crabs contain eggs so that the flavor of the crab is better than that of the crabs. The catched crab is stored in a deep freezer to keep the meat firm and not bite. After that, the frozen crab is immersed in water, thawed, rubbed with a brush and washed.

In the present invention, the frozen crab is thawed by immersing the frozen crab in the hot water extract of the crypts. In the thawing process, by using the extract of the hot-wood extract, there is an effect that can inhibit the bacterial growth during the thawing process to prevent the risk of food poisoning.

The thawing is preferably performed at 4 to 8 ° C. for 5 to 10 hours. Here, the crypt tree hot water extract is a clear filtrate extract obtained by immersing the dried stalk trunk in hot water for a predetermined time. It can be obtained by extracting for 1 to 5 hours by adding 1 to 3 times the volume of hot water of the dried trunk of trunk. In the present invention, the mysterious tree hot water extract may be used by mixing with water according to the concentration.

Step (2) is a process of washing the thawed crab, and trimming the crab to a suitable size to soak crab, it is possible to use a conventional crab cleaning method as it is.

 Step (3) is a process of mixing and heating ingredients including soy sauce, leek, onion, shiitake, garlic, ginger, syrup and sake to make decoction soy sauce.

The content of each component is, for example, 50 to 70 parts by weight of soy sauce, 3 to 5 parts by weight of leek, 10 to 15 parts by weight of onion, 5 to 7 parts by weight of altitude, 5 to 8 parts by weight of garlic , 3 to 5 parts by weight of ginger, 10 to 20 parts by weight of syrup, and 5 to 10 parts by weight of sake. In addition, it is also possible to use broth bred with anchovies, kelp, radishes, onions, leeks, dried shrimps and blue crabs. Mix each of the ingredients and boil for 1 to 2 hours on a medium heat.

In the present invention, 3 to 5 parts by weight of cedar hydrothermal extract powder may be further added as a material for preparing the decoction soy sauce of step (3). By adding cedar hydrothermal extract powder, it suppresses bacterial growth of crab and prolongs shelf life. Therefore, it is preferable that the material of step (3) further comprises cedar hydrothermal extract powder. Cedar hydrothermal extract powder is prepared by extracting and filtering for 1 to 5 hours by adding 1 to 3 times the volume of hot water of the dried cedar trunk, and then lyophilized.

Step (4) is a process of dipping the decoction soy sauce of step (3) to the trimmed crab of step (2). The decoction soy sauce of step (3) is sieved to remove the dry and cooled enough, then pour enough to immerse in the crab drained and trimmed in step (2).

Step (5) is a process of aging the immersed crab in a low temperature aging room. The low temperature aging temperature may be performed for 24 to 48 hours at -3 ~ -10 ℃.

Soy crab prepared by the above-described method for preparing soy crab of the present invention was used to remove the reduced salinity and the fishy taste of crab as much as possible by using a micro-thermal hot water extract during thawing of frozen crab, and boiled soy sauce several times. The effect of extending the storage period without any hassle can be obtained.

Accordingly, the present invention provides soy crab prepared by the production method described above.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention, and it is obvious that the scope of the present invention is not limited to the matters described in the following examples.

[ Example ]

Example  One

Blue crabs were used to catch crabs that were caught between April and May, before spawning, and the crabs were stored in a deep freeze to ensure that the crabs were not bited and kept firm. Next, the trunks were dried and chopped, and then water of about 3 times was added, heated for 5 hours, and filtered to prepare the extracts of the trunks. The frozen amques were then immersed in the hot water extract of the crypts, thawed at 4 ° C. for 5 hours, washed with a brush, and dried. Next, 50 parts by weight of soy sauce, 5 parts by weight of leeks, 10 parts by weight of onions, 5 parts by weight of altitude, 5 parts by weight of garlic, 3 parts by weight of ginger, 10 parts by weight of starch syrup, and 5 parts by weight of sake Boil for 2 hours to prepare a decoction soy sauce. Decoction soy sauce is sieved to remove the dry, cool enough, trimmed and drained soaking soaked decoction soy sauce. The soaked sows were subjected to low temperature aging for 48 hours at -4 ° C.

Example  2

Blue crabs were used to catch crabs that were caught between April and May, before spawning, and the crabs were stored in a deep freeze to ensure that the crabs were not bited and kept firm. Next, the trunks were dried and chopped, and then water of about 3 times was added, heated for 5 hours, and filtered to prepare the extracts of the trunks. The frozen amques were then immersed in the hot water extract of the crypts, thawed at 4 ° C. for 5 hours, washed with a brush, and dried. Next, 50 parts by weight of soy sauce, 5 parts by weight of leeks, 10 parts by weight of onions, 5 parts by weight of altitude, 5 parts by weight of garlic, 3 parts by weight of ginger, 10 parts by weight of starch syrup, and 5 parts by weight of sake Boil for 2 hours to prepare a decoction soy sauce. Decoction soy sauce is sieved to remove the dust and allowed to cool. Next, the cedar trunks were dried, chopped, and then three times the volume of water was added to obtain a cedar hydrothermal extract while heating for 5 hours, and the extract was lyophilized to prepare a powdery cedar extract. After adding 5 parts by weight of cedar hydrothermal extract powder to the prepared decoction soy sauce, the decoction soaked soaked decoction soy sauce containing the cedar hydrothermal extract powder to subtract the bite. The soaked sows were subjected to low temperature aging for 48 hours at -4 ° C.

Comparative example

Blue crabs were used to catch crabs that were caught between April and May, before spawning, and the crabs were stored in a deep freeze to ensure that the crabs were not bited and kept firm. The frozen amques were soaked in water, thawed at 4 ° C. for 5 hours, washed with a brush, and then drained. Next, 50 parts by weight of soy sauce, 5 parts by weight of leeks, 10 parts by weight of onions, 5 parts by weight of altitude, 5 parts by weight of garlic, 3 parts by weight of ginger, 10 parts by weight of starch syrup, and 5 parts by weight of sake Boil for 2 hours to prepare a decoction soy sauce. Decoction soy sauce is sieved to remove the dust and allowed to cool. The decoction was soaked so that the soy sauce was submerged in trimmed and drained female crabs. The soaked sows were subjected to low temperature aging for 48 hours at -4 ° C.

Test Example  One

The soy crab prepared in Examples 1 and 2 and the soy crab prepared from the comparative example were subjected to an evaluation group consisting of 40 adult men and women, and the sensory properties were evaluated according to the following items. The evaluation was performed according to the 5-point scale method (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good), and the results are shown in Table 1 below.

Evaluation item Example 1 Example 2 Comparative example Salinity 4.0 4.6 3.4 Fishy taste 4.1 4.4 3.2 Umami 4.1 4.5 3.5 Overall preference 4.0 4.5 3.3

As shown in Table 1, the soy crab of the present invention and its manufacturing method was found to be remarkably superior in terms of salinity, fishy taste, umami and overall preference compared to the general soy crab.

Test Example  2

The soy crab prepared in Examples 1 and 2 and the soy crab prepared from the comparative example were evaluated for the degree of decay over time at a general refrigeration temperature of 1 to 4 ° C. and the results are shown in Table 2.

Evaluation item Example 1 Example 2 Comparative example 4 days past No change No change No change 7 days past No change No change Smelt 15 days past No change No change Wounded 20 days past A slight fall in flesh No change Wounded

As shown in Table 2, the soy crab of the present invention and its manufacturing method had an effect of extending the shelf life compared to the general soy crab, in particular, it was confirmed that the storage period can be extended for a considerable period without boiling soy sauce several times. .

Claims (4)

delete delete (1) Frozen crab was added to 1 to 3 times the volume of hot water of dried trunks and extracted for 1 to 5 hours. Thawing for time;
(2) grooming the thawed crabs after washing 2-3 times;
(3) mixing the ingredients including soy sauce, leek, onion, shiitake, garlic, ginger, syrup and sake to prepare a decoction soy sauce;
(4) immersing the trimmed crab of step (2) in the decoction soy sauce of step (3); And
(5) aging the crab immersed in the decoction soy sauce of step (4) at -3 ~ -10 ℃ for 24 to 48 hours in a low temperature aging room;
Including,
The content of each component to be mixed in the step (3),
50 to 70 parts by weight of soy sauce, 3 to 5 parts by weight of leek, 10 to 15 parts by weight of onion, 5 to 7 parts by weight of altitude, 5 to 8 parts by weight of garlic, 3 to 5 parts by weight of ginger, starch syrup 10 ~ 20 parts by weight and 5-10 parts by weight of sake,
The components to be mixed in the step (3),
Contains soy sauce, leeks, onions, shiitake, garlic, ginger, syrup and sake, or soy sauce, leeks, onions, shiitake, garlic, ginger, syrup, sake, anchovy, kelp, radish, onion, leek, dried shrimp, crab Boil it for 1 to 2 hours in Chinese medicine, including
The material of step (3) further comprises 3-5 parts by weight of cedar hydrothermal extract powder,
The cedar hydrothermal extract powder, by adding 1 to 3 times the volume of hot water of the dried cedar stem, extracted for 1 to 5 hours, filtered, and then prepared as a powder by lyophilization method,
Decoction of the soy sauce of step (4) is a method for producing soy crab, characterized in that the sieve is removed by the sieve, cooled, and then poured in a step (2) so as to immerse in the crab minus the water. delete

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