KR20120035302A - Soy sauce cooking method of crab marinated in soy sauce - Google Patents

Abstract

PURPOSE: Soy sauce marinated crab, and a producing method thereof are provided to remove the unique astringent and fishy taste of the soy sauce marinated crab using medical herbs. CONSTITUTION: A producing method of soy sauce marinated crab comprises the following steps: mixing 100 parts of sauce undiluted solution by weight with 60-65 parts of vegetables by weight, 45-50 parts of fruit by weight, 10-15 parts of additive by weight, and 10-20 parts of medical herbs by weight; and boiling the mixture at 100-120 deg C for 3 hours using a double boiler, and packaging with a pouch(S10) or stored at 70 deg C for using as an aging liquid for crab. The vegetables are Chinese radish, onion, garlic, ginger, or cheongyang pepper. The fruit is apple, pear, or jujube. The additives are oligosaccharide or a Japanese apricot extract.

Description

Soy sauce cooking method of crab marinated in soy sauce

The present invention relates to a method for producing soy sauce of soy crab.

In detail, the present invention is used as a material for aging crab to facilitate the extraction of beneficial ingredients from the crab shell, to maintain the natural flavor and taste of crab meat, and at the same time to preserve the texture and taste of crab The present invention relates to a method for preparing soy sauce of soy crab made by proposing a composition of various ingredients.

In addition, the present invention relates to a method for manufacturing soy sauce of soy crab so that the astringent taste and fishy taste are removed by adding a herbal material and restricting the composition of the ingredients to which the herbal material is added together with the composition of the soy sauce. will be.

In general, crabs contain a large amount of unsaturated fatty acids such as DHA, EPA, chitosan, taurine, etc., which are useful for the human body, and contain a large amount of vitamin B2, calcium, and essential amino acids, and have been known as beneficial foods for the elderly and growing children.

Traditional Korean flavors of crab are seasoned crab and soy crab, which can be eaten spontaneously, and soy crab can be stored for a longer period of time. come.

Among them, the traditional manufacturing method of soy crab is to remove the foreign matter by washing the frozen or live crab, mixed with various additives in the soy sauce, boiled and stored to soak the crab in the chilled soy sauce several times to ripen for a certain period of time Repeat to complete the soy crab.

The soy crab prepared in this way is shipped to markets, marts, department stores and the like for sale as a commodity. In particular, in order for the soy crab to be in the form of a product, a soy crab packaging process is required.

The packaging of soy crab is mainly sold soaked soy sauce soaked in plastic packaging container and sealed packaging container, the soy crab is sold per unit time because its shelf life is extremely short. Considering the amount, the appropriate amount is manufactured and sold.

The conventional soy sauce as described above is made so that the crab is immersed so that the soy sauce is doubled in crab meat, it is difficult to extract the beneficial ingredients contained in the hard crab shell by simply immersing the crab in soy sauce, simple soy sauce Sauce alone poses a problem that makes it difficult to preserve the flavor and taste of crab meat for a long time. In addition, the soy crab is characterized by a distinctive astringent taste and fishy taste, which has a problem that gives a sense of rejection of soy crab to edible weak stomach.

The present invention has been invented to solve the above problems.

Therefore, the present invention is used as a material for aging crab in the process of manufacturing soy crab to facilitate the extraction of beneficial ingredients from the crab shell, while maintaining the natural flavor and taste of crab meat while at the same time maintaining the texture and taste of crab The purpose of the present invention is to provide a method for preparing soy sauce by proposing a composition of various ingredients for long-term preservation.

In addition to the above object, the present invention provides a soy sauce source of soy crab so that the addition of the herbal medicine, according to the composition of the soy sauce sauce, and the composition of the ingredients to which the herbal medicine is added to remove the unique astringent taste, fishy taste Provide a method.

In order to achieve the above object, the present invention has the following features.

The present invention, in the manufacturing process of soy crab is formed by aging the crab immersed in soy sauce, the soy sauce is mixed with soy sauce, fish sauce, purified water to form a source stock solution, vegetables, fruits, additives to the source stock solution To mix.

Here, the source stock solution is 35% by weight to 45% by weight, 35% by weight to 40% by weight fish sauce, 20% by weight to 25% by weight of purified water is mixed. In addition, the vegetables are ground or directly added to at least one of radish, onion, garlic, ginger, cheongyang pepper, 60 parts by weight to 65 parts by weight based on 100 parts by weight of the source stock solution is added. In addition, the fruit is directly or at least one of apple, pear, jujube, or directly added, 45 parts by weight to 50 parts by weight based on 100 parts by weight of the source stock solution is added. In addition, the additive is mixed with any one of oligosaccharides, plum extract or a mixture thereof, 10 parts by weight to 15 parts by weight based on 100 parts by weight of the source stock solution is added.

On the other hand, the soy sauce is prepared by adding a herbal medicine to remove the astringent and fishy taste of the crab, the herbal material is Schisandra chinensis, walnut tree, hamcho flour, gujeolcho, Mcmundong, Astragalus, Ogapi, Baekpyeon head, Woo seol, Grind or directly at least one of licorice, roundle, baekchul, samsam, cheoncho, or added directly to 10 parts by weight to 20 parts by weight based on 100 parts by weight of the source stock solution.

At this time, the soy sauce is packed in a pouch after performing the bath for 3 hours at a temperature of 100 ℃ ~ 120 ℃ in a hot water bath, or kept at a temperature of 70 ℃ is applied as a aging solution for the aging of crab .

In particular, the aging liquid is poured into the crab contained in the aging tank in a state maintained at a temperature of 70 ℃ so that the crab is immersed, and when poured into the crab 30 ℃ shochu 5 parts by weight to 15 parts by weight based on 100 parts by weight of the source stock solution At the same time, the mixture is poured into crabs.

As described above, the present invention has the effect of making it possible to easily extract the beneficial components from the crab shell so as to maximize the physical benefits obtained by edible soy crab. In addition, the present invention is able to maintain the natural flavor and taste of crab meat by the composition of a variety of ingredients mixed with the source stock solution and at the same time to preserve the texture and taste of the crab, so that the soy crab is stored for a longer time It can be effective.

In particular, the present invention by limiting the composition of the ingredients added to the herbal medicine and ingredients to which the herbal medicine is added to remove the astringent taste, fishy taste peculiar to the crab, it is possible to obtain an effect that can expand the target that can be eaten soy crab .

1 is a flow chart of the process soy crab is prepared by the soy sauce according to the present invention.

1 is a flow chart of a soy crab manufacturing process according to the present invention.

Referring to the drawings, the soy crab manufacturing process according to the present invention is carried out by washing, drying, sterilization process, the first freezing and thawing, aging process, and then through the second freezing and packaging process.

In more detail, the manufacturing process of the soy crab is first washed the supplied crab, the washing process is to wash the crab with ground water prepared to have the same salinity as the salinity of sea water.

At this time, the cleaning process is divided according to whether the crab is supplied in a live state or frozen in advance as a material of the soy crab, and the live crab is immediately washed with groundwater prepared to have the same salinity as the salinity of seawater. In addition, the frozen crab is sprinkled with groundwater prepared with the same salinity as seawater and thawed for 10 minutes to wash with groundwater with the same salinity as seawater.

Here, the salinity of the sea water means an average salinity of 3.4% as known, which is to prepare the washing water by diluting the natural salt in the groundwater suitable for drinking water standards. The wash water is prepared because it is difficult to obtain a seawater that meets the drinking water standard except salt in the water quality test, the crab washed by the wash water is kept fresh. The washing water prepared as described above is washed by removing foreign matters attached to the crab by spraying it into a sprayer.

The crabs washed as above are drained and dried. (S2)

This drying process is performed by spraying compressed air having a specific temperature, and in particular, a method for drying a considerable amount of crab is continuously supplied to the washed crab on the conveyor and sprayed compressed air from the top To dry and dry.

Thereafter, the dried crab is sterilized by a sterilizer. (S3)

The sterilization process may be applied to various methods such as heating, cooling, radiation treatment, ozone sterilization, ultraviolet sterilization, etc. In this embodiment, the ultraviolet sterilization method, which is a non-sterilization treatment method, is adopted. The UV sterilization method is useful when sterilizing the living sterilization target by irradiating 253.7nm UV with excellent sterilization power.

When the sterilization of the crab is completed, the first refrigeration process is performed.

In order to perform the rapid freezing, the sterilized crab is loaded into a plurality of layers with the crab belly upwards in a stainless steel mesh box, and frozen at a temperature of −20 ° C. to −40 ° C. for 72 hours to maintain freshness. .

Here, the reason why the crab's stomach is loaded upward is to prevent the flow of the crab loaded in the laid state in the laid state so as to prevent the internal organs of the crab with high nutritional value from flowing out.

In addition, the temperature conditions at the time of rapid freezing are conditions for performing normal rapid freezing. Particularly, the shellfish having a hard shell in the freezing process has a characteristic that the ventilation space of the cold air is secured when it is loaded, so that it is possible to obtain the effect of freezing at the temperature of -40 ° C of general fish even at the temperature of -20 ° C. .

When the crab is first frozen in this way, the frozen crab is rapidly thawed (S5), and then aged at low temperature. (S6)

In the rapid thawing process, as described above, the crab thawed in the stainless steel mesh box is put into a aging tank made of stainless steel, and the soy sauce source prepared in advance and heated to a temperature of 70 ° C. is rapidly added (S4-1). This is done by allowing the crab to soak in the soy sauce.

At this time, in the process of adding the soy sauce is added soju with alcohol degree of 30 ° at the same time to perform low temperature aging. In other words, the soy sauce is used as a aging solution in this process. Here, the low temperature aging is performed by maintaining the aging temperature of the aging tank in which the crab is immersed in the soy sauce as a condition for performing the low temperature aging at a temperature of 0 ° C. to 5 ° C. for 72 hours.

The reason for the rapid introduction of the hot soy sauce is that the tissue of the hard crab shell is decomposed when the hot soy sauce is brought into contact with the frozen crab to facilitate the extraction of beneficial components contained in the crab shell. This is to separate the crab meat from the shell so that it can be eaten. In addition, the reason for mixing the soju is that the crab peculiar malodor and soju alcohol components are absorbed more quickly by the soy sauce, change the crab shell tissue softer, and the fermentation is carried out more effectively It is for.

In addition, the salinity of the crab meat and the viscera before the aging is about 1%, but when the aging soy sauce with a salinity of 3.3% is aged for 70 hours to 72 hours, the salinity of the crab meat is maintained at about 2.5%. The salinity of 2.5% is generally known to be a suitable salinity when eaten with rice and the like.

Here, if the salinity of the soy sauce for aging that has a significant effect on the salinity is increased, the aging time is shortened, but the umami taste of crab is reduced, the astringent taste and fishy taste are better, and the salinity is reduced to increase the aging time by reducing the salinity. The color of the color changes to black and the intestines of the crab become thinner and the texture becomes poor.

When the crab is aged in soy sauce, the crab is taken out of the soy sauce and frozen for 2 nd time. (S7)

In the second refrigeration process, the aged crab is placed in a holder for about 10 minutes so that the soy sauce is sufficiently discharged, the legs of the crab are collected inside the body, and then tied with a binding means such as a fabric or a rubber band and loaded into a stainless steel mesh box. In the state of being rapidly cooled to a temperature of -20 ℃ ~ -40 ℃ and maintained for 12 hours.

During the second freezing, a considerable ventilation space is secured between each of the crabs loaded in the stainless steel mesh box to maintain freshness. The crabs do not stick to each other, so they can be conveniently worked when vacuuming one by one.

On the other hand, by gathering the legs of the crab inside the body to bind the legs by the binding means, the vacuum packaging step to be described later can easily reduce the phenomenon of being easily caught in the plastic pouch.

When the secondary refrigeration is completed as described above, the frozen crab is subjected to an unheated sterilization process once more as in the above sterilization process (S8) and finally sterilized before packaging to be sanitarily and safely treated.

After the sterilization process of the crab is completed, vacuum packing the crabs one by one (S9) and then separately packaged soy sauce made separately (S10) to integrate them frozen packaging (S11).

Here, the packaging of the crab is carried out by vacuum packaging, the vacuum packaging is carried out after removing the sharp protrusion of the shell and legs of the crab, the tissue of the shell is decomposed in the above-described aging process, and the frozen crab protrusion is a cutter, etc. It can be easily removed, and by the form of binding the crab legs to the inside of the body during the second refrigeration process, it is possible to prevent damage such as tearing the vinyl pouch during vacuum packaging.

In particular, when the crab is frozen and vacuum-packed as described above, the packaged vinyl is damaged during the storage and distribution process, thereby preventing the contents from leaking out and contamination of the food due to the inflow of foreign substances.

The soy crab prepared in the form of a product as described above is stored after the user puts crab and soy sauce into a predetermined container and can be edible at any time.

In the process, soy sauce is prepared by diluting soy sauce and fish sauce with purified water. Here, the soy sauce is prepared by adding vegetables, fruits, herbal ingredients, additives, and shochu to the source stock solution.

Here, the composition of the source stock solution is made of 35% by weight to 45% by weight of brewed soy sauce, 20% by weight to 25% by weight of purified water made of pure water in 35% by weight to 40% by weight of anchovy fish sauce. You can choose from several types of fish sauce, such as canary and yellow stone fish.

The vegetables to control the salinity and acidity of the soy sauce, and to benefit the human body, that is, to facilitate the intake of diastases, Peruokitase, a variety of vitamins, amylases, etc. that are not enough to eat the normal food intake. Are mixed. Such vegetables are added to 60 parts by weight to 65 parts by weight based on 100 parts by weight of the source stock solution by grinding or direct input of at least one or more of ingredients such as onions, garlic, ginger, cheongyang pepper as a main ingredient.

The fruit assists in controlling the salinity and acidity of the soy sauce performed by vegetables, and is a material for supplying vitamins and sweetness beneficial to the human body. Such fruits are added to 45 parts by weight to 50 parts by weight based on 100 parts by weight of the source stock solution at least one or more of the materials such as apple, pear, jujube, or grind directly into the fruit state.

The herbal material is a material added to remove the unique astringent taste and fishy taste. Such herbal medicines may be ground or mixed with at least one or more of ingredients such as Schisandra chinensis, Prunus chinensis, Hamcho flour, Gujeolcho, Mcmun-dong, Astragalus, Ogapi, Baekdudu, Emulsion, Licorice, Roundle, Baekchul, Samsam, Cheoncho 10 parts by weight to 20 parts by weight of 100 parts by weight of the source stock solution is added.

The additives typically use natural oligosaccharides and plum extract, such additives control the sweetness when the user edible together with the sweetness supplied from the fruit, in particular, in the case of plum extract soy sauce by antibiotic action It is a material added for the purpose of long term preservation. The additive is 10 parts to 20 parts by weight based on 100 parts by weight of the source stock solution.

As described above, the soju is intended to allow the soy sauce source to be absorbed more quickly by the crab peculiar malodor and soju alcohol, change the tissue of the crab shell softer, and to more effectively perform aging. Such shochu is added to 5 parts by weight to 15 parts by weight based on 100 parts by weight of the source stock solution.

The composition of the soy sauce as described above is difficult to obtain the effect of each component when less than the content of each component described above, the effect of each component by the input of more than necessary ingredients to exceed the content of each component Excessive waste of material is generated or, in particular, a phenomenon in which the original taste of soy sauce is changed.

Soy sauce is prepared as described above was carried out the following manufacturing process to obtain 3.3% with the most ideal salinity.

 turn    Product Name    g or cc  turn    Product Name    g or cc   One   Brewed Soy Sauce     3,000   15  Macmundong       30   2   Anchovy Sauce     1,500   16  Hwanggi       30   3   radish     1,000   17  Ogapi       30   4   Apple       500   18  Wolfberry       30   5   ship       800   19  Medicine       20   6   Jujube       200   20  licorice       10   7   onion       700   21  Imperial       30   8   garlic        50   22  Whiteness       30   9   ginger        30   23  Hungjiwang       20   10   Cheongyang Pepper       100   24  Thousand seconds       10   11   Schisandra        32   25  oligosaccharide      300   12   Root skin        30   26  Plum Extract      200   13   Four        20   27  Shochu 30%      300   14   Gujeolcho        30   28  Purified water   10,000

After preparing the material as shown in Table 1, and put all the ingredients except shochu in the water bath in the water bath was performed for 3 hours at 115 ℃ Celsius, soy sauce source of 3.3% salinity was prepared.

The soy sauce prepared in this way is stored in a thermal storage tank at a temperature of 70 ℃, soy sauce sauce for mixing with soju during the rapid thawing and low temperature aging process of the above-mentioned crab and mixed with soy sauce or aged crab for low temperature aging ( Shochu is excluded).

Here, the soy sauce is packaged in two forms: soy sauce used for low temperature aging (including the composition of soju), and soy sauce source (not included in the composition of soju) that is not used for low temperature aging. This is soy sauce used during the low temperature aging of the crab for the edible to enjoy the rich taste of the crab, newly prepared soy sauce is for the edible to enjoy the light taste.

In particular, such a soy sauce so that the pouch is packaged at a temperature of 100 ℃ or more after the hot water so that the edible period can be maintained for more than one month.

Claims (8)

In the manufacturing process of soy crab, which is formed by aging the crab soaked in soy sauce,
The soy sauce is soy sauce, fish sauce, purified water is mixed to form a source stock solution, the vegetable stock, soy sauce, manufacturing method of soy sauce crab characterized in that the mixture is added to the source stock solution.
The method of claim 1, wherein the source stock solution
Soy sauce crab sauce manufacturing method of soy sauce crab characterized in that 35% by weight to 45% by weight, fish sauce 35% by weight to 40% by weight, purified water 20% by weight to 25% by weight.
The method of claim 1, wherein the vegetable
Grind or directly add at least one of radish, onion, garlic, ginger, cheongyang pepper, 60 parts by weight to 65 parts by weight based on 100 parts by weight of the source stock solution soy sauce sauce production method of soy crab .
The method of claim 1, wherein the fruit
Grinding or directly injecting at least one or more of apples, pears, jujubes, 45 to 50 parts by weight based on 100 parts by weight of the source stock solution soy sauce crab sauce manufacturing method characterized in that the addition is added.
The method of claim 1, wherein the additive material
Oligosaccharides, a mixture of any one of them or a mixture of them, the soy sauce source manufacturing method of soy crab characterized in that the addition of 10 parts by weight to 15 parts by weight based on 100 parts by weight of the source stock solution.
The method of claim 1, wherein the soy sauce is
Medicinal ingredients are added to remove the astringent and fishy taste of crab.
The herbal medicines are ground or directly added to at least one of Schisandra chinensis, Ravensis, Hamcho powder, Gujeolcho, Macmundong, Astragalus, Ogapi, Baekdudu, Whipweed, Licorice, Roundle, Baekchul, Samsam, Cheoncho, 100 parts by weight of the source stock Soy sauce sauce method of soy crab characterized in that the added to 10 parts by weight to 20 parts by weight.
The method according to claim 1 or 6, wherein the soy sauce is
Soy crab, characterized in that it is packaged in a pouch after performing the bath for 3 hours at a temperature of 100 ℃ ~ 120 ℃ in a hot water bath, or kept at a temperature of 70 ℃ is applied as a aging solution for the aging of crab Soy Sauce Preparation Method.
The method of claim 7, wherein the aging liquid
The crab is poured into the crab in the aging tank at a temperature of 70 ° C. so that the crab is immersed. When the crab is poured, the soju at 30 ° C. is poured into the crab at 5 to 15 parts by weight with respect to 100 parts by weight of the source stock solution. Soy sauce sauce production method of soy crab characterized in that the one.

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