KR20000006810A - Preparation of seasoned, fermented Crab and its sauces that improved quality and shelf-life stability. - Google Patents
Preparation of seasoned, fermented Crab and its sauces that improved quality and shelf-life stability. Download PDFInfo
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- KR20000006810A KR20000006810A KR1019990048694A KR19990048694A KR20000006810A KR 20000006810 A KR20000006810 A KR 20000006810A KR 1019990048694 A KR1019990048694 A KR 1019990048694A KR 19990048694 A KR19990048694 A KR 19990048694A KR 20000006810 A KR20000006810 A KR 20000006810A
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- 235000015067 sauces Nutrition 0.000 title claims description 10
- 238000002360 preparation method Methods 0.000 title description 6
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000005457 ice water Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract 2
- 238000001467 acupuncture Methods 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 5
- 239000001728 capsicum frutescens Substances 0.000 claims description 5
- 241001454694 Clupeiformes Species 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000019513 anchovy Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 210000004185 liver Anatomy 0.000 claims description 2
- 229910052573 porcelain Inorganic materials 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 13
- 235000013555 soy sauce Nutrition 0.000 abstract description 12
- 241000238557 Decapoda Species 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 241000238097 Callinectes sapidus Species 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000002917 insecticide Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 241000238154 Carcinus maenas Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
1) 발명의 목적1) Purpose of invention
본 발명은 맛과 향이 우수하면서 위생적이면서 저장성을 향상시킨 게장 및 그 게장소스의 제조방법에 관한 것으로 게살의 물러짐 방지와 살충 살균효과를 부여하고 맛과 향을 유지하면서 유통기한을 획기적으로 연장 가능하도록 함에 있어 원료처리 방법 개선 및 게장 제조공정 개발과 독특한 게장 소스를 개발하기 위한 것이다.The present invention relates to a crab and a method of preparing the crab sauce, which have excellent taste and aroma, are hygienic and have improved storage properties. The shelf life of the crab meat can be remarkably extended and the pesticide sterilization effect can be extended and the shelf life can be dramatically extended. To improve raw material processing methods, develop crab manufacturing process and develop unique crab sauce.
2) 종래기술에 대한 설명2) Description of the prior art
(1) 종래기술 구성(1) prior art composition
종래 꽃게 등 게에 대한 특허는 꽃게의 양식 방법, 꽃게의 습성을 이용한 포획구, 꽃게의 집게 다리를 염분과 초산으로 변색시켜 튀김용 소재로 사용하는 것, 저온 꽃게 세척 및 분리장치, 갑각류 포장동결식품 및 그 제조방법, 꽃게를 삶을 때 양념을 골고루 베어들게 하는 기술로 가공식품에 관한 기술의 경우 단순히 삶거나 색고정에 관한 선행특허가 있을 뿐이다.Conventional patents on crabs, such as blue crabs, include crab farming methods, capture holes using the habit of blue crabs, discoloring crab legs with salts and acetic acid, and using them as materials for frying, low-temperature blue crab washing and separating devices, and freezing crustaceans. In the case of food and its manufacturing method, technology to process evenly seasoned crab when boiled crab, there is only a prior patent on boiled or fixed color.
(2) 종래기술의 문제점(2) Problems of the prior art
현재 전통적으로 이용되고 있는 민물 게장의 제조방법의 경우 재래식간장을 끓여서 붓는 정도에 불과하여 디스토마 등 기생충의 위험에 노출되어 있으며 염도가 높아 건강상 해로우며 재래식간장의 불쾌취와 게의 비린 맛이 있어 양념만으로는 개선되기가 매우 어려운 실정이다. 또한 현재 꽃게장의 경우 양조간장을 이용하지만 염도가 낮아 저장성이 없으며, 역시 간장을 끓여서 붓기 때문에 게살이 물러질 우려가 있으며 게 딱지가 연하고 크기가 작은 동지나산의 경우 게살의 물러짐이 심해 부패현상을 이르켜 상품성이 낮은 형편이다. 또한 게장소스는 단순히 양조간강에 각종 양념류와 향신료를 첨가하여 끓여 부으므로서 가열할수록 향과 맛이 손실되는 등의 문제점이 있다.The method of manufacturing freshwater crab, which is currently used traditionally, only boils and pours conventional soy sauce, and is exposed to the danger of parasites such as dystomies, and it has high salinity, which is harmful to health and has the unpleasant taste of conventional soy sauce and the fishy taste of crab. Seasoning alone is very difficult to improve. In addition, crab soy sauce uses brewed soy sauce, but it has low salinity, and there is no storage potential. Also, crab meat may fall down due to boiling soy sauce, and crab meat is soft and the size of Dongjinasan is small. This leads to low merchandise. In addition, the crab sauce has a problem such as loss of flavor and taste as it is heated as it is boiled by simply adding various spices and spices to the brewed liver.
3) 발명에 대한 설명3) Description of the invention
(1)본 발명의 기술(1) the technology of the present invention
본 발명의 제조공정은 원료게의 선별 및 보관하는 단계 원료게의 해동 및 전처리 단계 원료게를 침장액(게장소스)에 넣에 맛을 드리는 침장 단계와 침장액을 첨가하여 염도와 향미등 기능성을 부여하는 공정 침장공정이 완료된 게를 침장액에서 분리 조미하여 포장하는 단계 게장 포장후 남은 침장액을 별도로 포장하여 상품화 하는 단계로 이루어지는 제조공정을 통해 이루어진다.In the manufacturing process of the present invention, the step of sorting and storing the raw crab thawing and pretreatment of the raw crab The addition of a seasoning step and the addition of the seasoning to the raw crab in the acupuncture solution (crab sauce) by adding salt and flavor and functionalities The process of imparting is completed through the manufacturing process consisting of the steps of separating and seasoning the crab separated from the acupuncture liquid after the acupuncture process is packaged and commercialized by separately packaging the remaining acupuncture liquid.
이때 침장액(게장소스)은 육수를 제조한후 조미 및 향신재를 첨가하여 이를 혼합하여 사용하는데 먼저 육수는 선별 처리 후 파게 및 수게 새우 게껍질분말(Crab Shell Powder; CSP)등을 중불에서 5-6시간 동안 가열하여 육수를 제조한다. 양념액은 황백당 간장 멸치액젓 다시마 엑기스 천일염을 일정비율로 첨가하고, 향신액은 정향 당귀 감초 생강 마늘 고추씨 홍고추를 일정비율로 넣고 육수와 함께 가열 추출하여 제조한다.At this time, the soy sauce (crab sauce) is prepared by adding seasonings and spices to the broth. First, the broth is treated with crab shell powder (Crab Shell Powder, CSP), etc. Prepare the broth by heating for -6 hours. Seasoning liquid is added by adding a certain ratio of Hwangbaekdang soy sauce anchovy salted kelp extract sun salt, spices are prepared by adding a clove of Angelica Ginger Licorice ginger garlic pepper seed red pepper at a certain ratio and heat-extracted with broth.
①원료게의 선별 보관①Selective storage of raw crab
연안산 꽃게(4-5월산, 암게)를 수매하여 섭씨 영하 0∼1도씨(℃) 빙수에 30분-1시간 처리한 후 섭씨 영하50도씨(℃) 에서 2일간 급속 동결한 후 랩(warp)포장하여 섭씨 영하 18도씨(℃) 이하에 보관하면서 사용한다Purchasing coastal blue crab (April-May, female crab) and processing it for 30 minutes to 1 hour at minus 0-1 degrees Celsius (℃) ice water, then rapidly freezing at 50 degrees Celsius (℃) for 2 days (warp) Use while packing and storing below minus 18 degrees Celsius (℃)
②원료게의 해동 및 전처리② Thawing and pretreatment of raw crab
섭씨 영하 0∼1도씨(℃) 빙수에서 약 10시간 해동하여 흐르는 물에 세척하고 선별하여 게의 배가 위로 향하게 놓는다After thawing in ice water at minus 0-1 degrees Celsius (℃) for about 10 hours, wash in running water, sort and place crab's stomach upward.
③ 침장액의 조제:③ Preparation of acupuncture solution:
게의 다리, 파게, 숫게, 새우, 다시마엑기스 등을 적당량 넣고 중불에서 5∼6시간 동안 가열하여 육수를 제조한 다음, 여기에 당귀, 감초, 생강 및 대추를 같은 비율로, 마늘과 고추씨는 각각 이의 1.2 ∼ 2배, 그리고 정향과 홍고추를 소량으로 하여 삼베망에 싸서 미리 제조한 육수에 넣고 황백당과 혼합간장 및 멸치액젓을 육수량의 1/4씩 넣은 후, 게껍질분말(Crab Shell Powder; CSP)을 적당량 첨가하고 중불에서 5∼6시간 동안 가열하면서 천일염으로 염도를 맞추고 냉각하여 최종 침장액을 제조한다.Add appropriate amount of crab leg, green crab, white crab, shrimp, kelp extract, etc. and heat it for 5-6 hours on medium heat to make broth, and then add Angelica, licorice, ginger and jujube in equal proportions. 1.2 to 2 times of this, and clove and red pepper in small amounts wrapped in burlap and prepared in broth stock, pre-mixed with yellow white sugar, mixed soy sauce and anchovy chops 1/4 of broth, and then crab shell powder CSP) is added in an appropriate amount and heated at medium heat for 5 to 6 hours to adjust the salinity with sun salt and to prepare a final needle solution.
④ ③의 용액을 냉각시켜 섭씨 15도씨(℃) 이하가 되면 미리 원료게를 배가 위로 올라오도록 넣어 둔 옹기에 부어서 게를 침지시키고, 그 상부에 가압판을 설치 하여 24시간 동안 냉장실에서 완전히 침장되게 한다.④ When the solution of ③ is cooled down to 15 degrees Celsius (℃) or less, pour the raw crab into the ong where the stomach is placed upside down to immerse the crab, and install a pressure plate on the upper part so that it is completely immersed in the refrigerating chamber for 24 hours. do.
⑤ 24시간후 침장액에서 게를 조심스럽게 꺼내고 ㉰에서 제거한 약재주머니와 함께 침장액의 총량이 10% 감소될 때까지 중불에서 다시 가열하며, 가열하기 전에 간장 및 소금을 소량첨가하여 ③의 침장액과 염도를 일치시켜 준다.⑤ After 24 hours, carefully remove the crab from the acupuncture solution and heat it again on medium heat until the total amount of the acupuncture solution with the medicine bag removed from the pan is reduced by 10%. Match the salinity with.
⑥ 가열이 완료된 침장액을 다시 냉각시킨후 ④및⑤의 조작을 반복한다.⑥ After cooling the acupuncture solution again, repeat the operation of ④ and ⑤.
⑦ ⑥의 조작이 완료되면 분리한 게를 플라스틱 용기에 넣고 최종적으로 가열한 침장액을 냉각하여 게의 2배정도 양을 가하여 내용물이 완전히 잠기게 한 후 냉장 보관하면서 판매한다.⑦ When the operation of ⑥ is completed, put the separated crab into a plastic container and finally cool the heated acupuncture liquid, add about twice the amount of crab, so that the contents are completely submerged and sell it while refrigerated.
⑧ 게장 포장 후 남는 침장액은 별도로 모아서 염도를 조정한 후 재가열하여 냉각한 후 포장하여 상품화한다⑧ Collect remaining acupuncture liquid after packing crab, adjust salinity, reheat, cool, package and commercialize
(2)발명이 해결하고자하는 수단(2) Means to solve the invention
원료 게의 선별 및 보관시 빙수 처리함으로서 초기 오염을 방지함으로서 원료를 위생상태를 유지할 수 있으며, 육수제조시 게 껍질 분말을 첨가함으로서 부패지연을 유도할 수 있는 일차 요인이다. 또한 양념액에 다시마 엑기스를 첨가하여 풍미를 부여하였을 뿐만 아니라 향신액에 첨가한 정향은 서양에서는 클로브(Clove)라 하는 것으로, 그 정유의 주성분은 방부작용 및 살충효과가 있는 것으로 밝혀진 바, 원료 게의 자가분해를 억제하는 효과와 살충효과 등도 얻을 수 있는 중요한 포인트이다. 또한 원료 게를 반복 침장시키면서 희석된 침장액의 염도를 가열단계 별로 재조정해 줌으로써 일정 농도의 염도를 유지시켜 게의 연부현상을 지연시키는 효과도 도모하며, 향미를 재 부여하여 게장소스의 상품성을 높인다.When sorting and storing raw crabs, it is possible to maintain the hygienic condition by preventing ice contamination by treating iced water, and to add decay delay by adding crab shell powder during broth preparation. In addition, the flavor was added by adding kelp extract to the seasoning solution, and the clove added to the spices was called Clove in the West, and the main ingredient of the essential oil was found to have antiseptic and insecticidal effects. It is also an important point to obtain the effect of inhibiting the self-decomposition of the insecticide and the like. In addition, by repeatedly adjusting the raw material of the crab, the salinity of the diluted acupuncture liquid is readjusted for each heating step to maintain the salinity of a certain concentration, thereby delaying the softness of the crab, and reapplying the flavor to enhance the marketability of the crab sauce. .
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(2) 발명의 효과(2) Effects of the invention
게살의 물러짐 방지와 살충 살균효과를 부여하고 맛과 향을 유지하면서 제품의 저장안정성을 크게 향상되도록 함에 있어, 원료처리 방법 개선 및 게장 제조공정 개발과 독특한 게장 소스를 제조할 수 있다.In order to prevent the fall of crab meat and to disinfect insecticide, and to improve the storage stability of the product while maintaining the taste and aroma, it is possible to improve raw material processing method, develop the crab manufacturing process, and manufacture unique crab sauce.
4) 발명의 실시예4) Embodiments of the Invention
①원료게의 선별 보관①Selective storage of raw crab
연안산 꽃게(4-5월 산, 암게)를 수매하여 섭씨 영하 0∼1도씨(℃) 빙수에 1시간 처리한 후 섭씨 영하 50도씨(℃) 에서 2일간 급속 동결한 후 랩(warp)포장하여 섭씨 영하 18도씨 이하에 보관하면서 사용 한다After purchasing coastal blue crabs (mountain crab from April-May), they were treated for 1 hour in subzero 0-1 degrees Celsius (℃) ice water, and then rapidly frozen at 50 degrees Celsius (℃) for 2 days. Pack and use below 18 degrees Celsius
② 원료게의 해동 및 전처리② Thawing and pretreatment of raw crab
섭씨 영하 0∼1도씨(℃) 빙수에서 약10시간 해동하여 흐르는물에 세척하고 선별하여 게의 배가 위로 향하게 놓는다.After thawing in ice water at minus 0 to 1 degrees Celsius (° C) for about 10 hours, wash it under running water, sort it out, and place the crab's stomach upward.
③ 육수의 제조: 게의 다리 파게 숫게 등을 5-10% 첨가하여 중불에서 5-6시간 동안 가열하여 끓여서 육수를 제조한다.③ Preparation of broth: Add 5-10% of crab leg crab, crab, and heat for 5-6 hours at medium heat to make broth.
④ 양념액 제조 : 황백당, 혼합간장, 멸치액젓, 육수를 1:1:1:4의 비율로 조제하고 천일염으로 염도를 맞춘다.④ Seasoning solution preparation: Hwangbaekdang, mixed soy sauce, anchovy sauce, broth is prepared in a ratio of 1: 1: 1: 4, and salted with sun salt.
⑤ 향신액 제조 : 당귀 감초 생강 및 대추를 같은 비율로 삼배보자기에 넣고 마늘 고추씨는 각각 1.2 ∼ 2배, 정향과 홍고추를 적당량 넣어 5∼6 시간 가열한 후 냉각한다.⑤ Savory liquid preparation: Angelica licorice ginger and jujube in the same ratio in threefold porcelain put garlic red pepper seeds 1.2 ~ 2 times, clove and red pepper in an appropriate amount of 5-6 hours to heat and cool.
⑥ 원료게를 배가 위로 올라오도록 넣어 침지시킨 후 그 상부에 가압판을 설치하여 24시간 동안 냉장실에서 완전히 침장되게 한다.⑥ After dipping raw crab upside down, install pressure plate on the top so that it is completely immersed in the refrigerating chamber for 24 hours.
⑦ 침장액의 총량이 10% 감소될때까지 중불에서 다시 가열하며 가열하기 전에 간장 및 소금을 소량 첨가하여 침장 혼합액과 염도를 일치시켜 준다.⑦ Heat up again in medium heat until the total amount of acupuncture liquid is reduced by 10%. Before heating, add a small amount of soy sauce and salt to match the salinity of the acupuncture mixture.
⑧ 가열이 완료된 침장을 다시 냉각시킨후 가열과 냉각 조작을 반복한다.⑧ After cooling the needle again, repeat the heating and cooling operation.
⑨ 게장 포장후 남는 침장액은 별도로 모아서 염도를 조정한 후 재가열하여 냉각한 후 포장하여 상품화 한다.⑨ Collect the remaining acupuncture liquid after packing the crab, adjust the salinity, reheat it, cool it, package it, and commercialize it.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101064392B1 (en) * | 2010-10-07 | 2011-09-14 | 송길운 | Packing method of crab marinated in soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100519944B1 (en) * | 2002-08-12 | 2005-10-10 | 최정춘 | a manufacturing method of pickled crab |
| KR20040043765A (en) * | 2002-11-20 | 2004-05-27 | 김기선 | method for cooking soy sauce in which crabs are preserved |
| KR20040048657A (en) * | 2002-12-04 | 2004-06-10 | 김용문 | Manufacture method for crab preserved in soy sauce |
| KR100876904B1 (en) | 2007-07-06 | 2009-01-07 | 신승진 | Sauce for pickling crab |
| KR100869403B1 (en) | 2008-03-04 | 2008-11-21 | 백석문화대학 산학협력단 | Cooking method to remove the astringency of crab preserved in soy source |
| KR101211929B1 (en) | 2010-11-09 | 2012-12-13 | 김달필 | The manufacturing method of crab preserved in soy sauce |
| KR101146036B1 (en) | 2011-09-20 | 2012-05-14 | 하상희 | Preparation method of crab preserved in soy sauce |
| KR101320440B1 (en) * | 2012-03-30 | 2013-10-23 | 박정이 | Herb-chinese mitten crab preserved in soy sauce and manufacturing method thereof |
| KR102350970B1 (en) * | 2021-01-26 | 2022-01-17 | 김철호 | Manufacturing Method of Crab preserved in Soy Sauce with Mild Flavor |
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| KR101064392B1 (en) * | 2010-10-07 | 2011-09-14 | 송길운 | Packing method of crab marinated in soy sauce |
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