KR20120006693A

KR20120006693A - Method for preparing soy crab prepared with fermented black soy sauce

Info

Publication number: KR20120006693A
Application number: KR1020100067304A
Authority: KR
Inventors: 조민건
Original assignee: 조민건
Priority date: 2010-07-13
Filing date: 2010-07-13
Publication date: 2012-01-19

Abstract

PURPOSE: A producing method of soy sauce marinated crab using fermented scrophularia buergeriana soy sauce is provided to remove the fishy smell of the soy sauce marinated crab. CONSTITUTION: A producing method of soy sauce marinated crab using fermented scrophularia buergeriana soy sauce comprises the following steps: mixing soy sauce, water, pueraria thunbergiana, chaenomeles sinensis, cinnamon, angelica sinensis, lentinus edodes, dried anchovy, ginger, apple, pear, spring onion, and other ingredients; heating the mixture at 70-120 deg C for 1-2 hours to obtain the soy sauce mixing the soy sauce with a fermented scrophularia buergeriana extract in a ratio of 1:1.5 to obtain the fermented scrophularia buergeriana soy sauce; mixing the fermented scrophularia buergeriana soy sauce with female blue crab in a ratio of 1.5:1; firstly aging the mixture for 30 minutes-1 hour at room temperature, and secondly aging the mixture for 60-70 hours at 0-7 deg C; separating the blue crab and the soy sauce; and boiling the soy sauce, and mixing the soy sauce again after cooling before thirdly aging.

Description

Method for preparing soy crab prepared with fermented black soy sauce

The present invention relates to a method of manufacturing soy crab prepared with fermented black ginseng soy sauce, and based on fermented black ginseng soy sauce, it removes the smell and fishy taste of soy crab with ingredients such as root, quince, health, cinnamon, donkey, etc. It also adds depth of taste with ingredients such as shiitake mushrooms, dried anchovies, yellow, sea bream, dried shrimp, apples, pears, onions, green onions, garlic, and more. It is about differentiated soy crab with high quality and nutrition.

Existing soy crab has a deep taste in dependence only on traditional soy sauce, but there are disadvantages of salty and fishy taste. To solve this problem, dried red pepper, ginger, garlic, and jongjong ingredients were used. There was a drawback of getting stronger and getting rid of the original taste of crab and there was a limit of ingredients that could not be removed enough to satisfy the fishy taste.

The present invention solves the problem of salty and fishy taste of soy crab, which was dependent only on traditional taste, and at the same time, adds new taste, aroma and nutrition to enhance the quality of soy crab.

In order to solve this problem, fermented black ginseng soy sauce is added to mixed heat extraction of various herbs and natural ingredients in a constant ratio to overcome the limitations of ingredients that depended only on dried red pepper, ginger, garlic, and seed. It is to provide better soy sauce crab with better quality by eliminating taste and adding flavor, taste and nutrition.

Ingredients used in the technology of the present invention, such as brown root, Chinese quince, health, cinnamon, and donkey, to remove the smell and fishy taste of soy crab, and add flavor. Shiitake mushrooms, dried anchovy, yellow, The taste of soy crab is added with kelp, dried shrimp, apple, pear, onion, green onion and garlic, and the nutrition of ginseng is added to fermented black ginseng soy sauce. Can be provided.

The present invention is a fermented black ginseng soy sauce and fermented black ginseng soy sauce and a mixture of soy sauce and fermented black ginseng soy sauce prepared by mixing well-cleaned female crab with various herbs and natural ingredients at a certain ratio. After mixing with the removed crab at a certain ratio, it is first matured at room temperature and then secondly matured at low temperature.Then, the soy sauce and blue crab are separated again.The fermented black soy sauce is heated to a constant temperature and then cooled again and mixed with blue crab at low temperature. It is to provide a manufacturing method of soy crab that adds the deep taste and fragrant aroma of soy crab to the end of tertiary ripening and eliminates the smell and fishy taste.

More specifically, the method of preparing soy crab prepared with fermented black ginseng soy sauce according to the present invention, the process of washing female crab in running water and the weight of soy sauce 100, soy sauce 100, water 120, brown root 2 , Chinese quince 2, Health 2, Cinnamon 1, Astragalus 2, Angelica 2, Shiitake 5, Dried anchovy 5, Yellow 7, Kelp 5, Dried shrimp 2, Apple 5-7, Pear 5-7, Japanese leek 4, Onion 4, Garlic Soy sauce prepared by mixing the fermented black soy sauce soy sauce prepared by the process of mixing at a ratio of 2 and heating for 1 to 2 hours in a sealed state of 70 ℃ ~ 120 ℃ and the manufacturing method of the application No. 10-2010-0063829 A mixture obtained by mixing a sauce with a ratio of 1: 1.5 (soy sauce 1: fermented black soy sauce 1.5) is called fermented black soy sauce.

After washing, mix the dried blue crab and fermented black ginseng soy sauce at a ratio of 1: 1.5 (crab 1: fermented black ginseng soy sauce 1.5) and mature them at room temperature for 10 to 25 ° C for 30 to 1 hour. Second maturation process and second fermentation process for 60-70 hours at low temperature 0 ℃ ∼7 ℃ and fermented black ginseng soy sauce, separated from blue crab and fermented black soy sauce, are heated to 70 ℃ ~ 120 ℃ and then 0 ℃ ～. It is a method of preparing soy crab prepared with fermented black soy sauce soy sauce, which is cooled by 10 ° C. and mixed again with blue crab, followed by tertiary aging at 0 ° C. to 7 ° C. for 24 to 34 hours.

Claims

When soy sauce is weighed 100 weights, soy sauce 100, water 120, brown root 2, quince 2, health 2, cinnamon 1, astragalus 2, donkey 2, shiitake mushroom 5, dried anchovy 5, hwangtae 7, kelp 5, dried shrimp 2 , Apples 5-7, pears 5-7, leek 4, onions 4, garlic 2 and mixed at a temperature of 70 ℃ to 120 ℃ 1 to 2 hours to prepare a soy sauce and the application No. 10-2010 Fermented black ginseng soy sauce prepared by the method of -0063829 is mixed with soy sauce prepared at a ratio of 1: 1.5, that is, soy sauce is mixed with 1 fermented black soy sauce, at a ratio of 1.5. After mixing at a ratio of 1 well of female blue crab, it was first aged at room temperature for 30 to 1 hour, and then matured at 0 ° C to 7 ° C for 60 to 70 hours, and separated from soy sauce and soy sauce. Heat the sauce to 70 ℃ ~ 120 ℃, cool it again to 0 ℃ ~ 10 ℃ and mix it with crab again and mix it with 0 ℃ ~ 7 ℃. 24-34 hours up to the third method for producing manufactured by fermentation, characterized in that to complete heuksam soy soy crab aging.