KR20200005718A - Manufacturing method of canned crab - Google Patents

Abstract

The present invention relates to a method for preparing a canned king crab, which allows intake of high nutrients of a king crab in a simple method. The method of the present invention comprises: a foreign material removing process; a boiling process; a cooking process; a grinding process; and a packaging process.

Description

Manufacturing method of canned crab {Manufacturing method of canned crab}

The present invention can be stored and ingested for a long time by canning the edible crab distributed in the rivers of Korea

It relates to a method for manufacturing canned crab.

Oh, in addition to the crushed crushed sesame, clean the other sesame, clean it, boil it together with the crushed sesame, and then turn the crab upside down.

Key cooked in steam from steam, matured and steamed, and then added to other seasonings to make it edible.

In addition to ingesting nutrients without destroying, it also contains proteins, extracts, glycogen, fat, minerals, glycine,

A method of preparing canned crab for long-term storage and ingestion while preserving all the ingredients such as alanine and vitamins

will be

Generally, crab is a representative food of rural areas in Korea since ancient times.

It is a crustacean that is used as a medicinal animal in China, and the crab is used for breeding in the late autumn

Go down to the estuary where the water mixes and lay eggs and hatch through metamorphic processes.

Inhabits rice fields and small rivers

However, in the state of serious environmental pollution these days, few are found in rice fields or rivers, and very few are near Imjin River and Seomjin River.

Live in the vicinity

Before we look at the general benefits of these crabs, let's take a quick look at the nutritional facts: crab is a sweet amino acid called glycine,

It contains plenty of alanine, glycine betaine, glutamic acid, and anosine acid, which make it taste sweet when it is boiled or steamed with stew.

Also gives a light and distinctive taste

Its effects include stabilizing blood pressure, preventing arteriosclerosis, and containing taurine, which is excellent for hangovers.

The mineral of crab is rich in zinc, and if the zinc is insufficient in the body, the food tastes poor.

Nutrients are essential for growth and sexual function disorders. Especially, the skin of crab protects the liver.

It contains abundant chitosan, which is used as a raw material for cosmetics. Also, crab has a low fat content, so it is not only light but tastes

It is a good food for patients, weak constitution and the elderly, and it is also recommended for high blood pressure, liver disease, and obese people who require low-fat, high-protein diet.

As a food you want to enjoy, it is widely known for its abundant food enjoyed by all ages.

Pre-registered prior art as to the method for producing food using crab or crab which is good for human body as described above

If you look at the representative technology,

Patent registration No. 3,38569, filed on May 17, 2002, entitled `` Chitosan Soy Sauce Crab Manufacturing Method ''.

Looking at it,

'Changing claim 1, peeled blue crab meat and eggs, put garlic juice and ginger juice, soy sauce, bottled water, ganoderma lucidum mushroom, Angelica, licorice, pepper seeds, barrel

Chitosan, characterized in that the soup made by cutting ginger and crab shell together and poured into the prepared crab meat and crab canned packaging

How can I make soy crab?

2. The crab of claim 1, wherein the crab is trimmed by removing 150% by weight of the female crab, and separately coated crab meat and crab 96 weights.

Chitosan liver, characterized in that 3 parts by weight of garlic juice, 1 part by weight of ginger juice, and soaked for 3 hours to remove the fishy characteristic of crab

How to make canned crab

3. The broth is 90 parts by weight of soy sauce, 90 parts by weight of bottled water, 15 parts by weight of ganoderma lucidum mushroom, 2 parts by weight of Angelica, licorice double

54 parts by weight of crab shells ground from blue crab and 2 parts by weight of red pepper seeds, 4 parts of red pepper seeds, and cut for 5 hours on medium heat.

Chitosan soy crab characterized in that the soup is prepared by cooling only the broth, and the prepared broth is poured into the crab meat and the crab, which have eliminated the fishy smell.

Canned intestine

4. The method according to claim 1 or 3, wherein the soy crab broth can be stored for a long time by making the salinity high to 30%

Chitosan soy crab canning method characterized in that it is characterized by its composition

The prior art is not prepared by aging or containing pure crab alone, but contains various other artificial flavors or seasonings.

As a manufacturing method, the crab itself loses its unique taste and various other herbs, artificial flavors, and seasonings are added.

Will give a unique taste,

As described above, the crab itself loses its unique taste and is mixed with other incidental ingredients to produce a complex taste.

This complex, only added crab, can not play the role of the leading raw material crab

In view of the above, the prior art is not called crab canning, but instead of crab as a canned composite.

There is no significant problem for the unique taste and nutrition.

The present invention, unlike the conventional canned crab or conventional canned crab at all without adding artificial flavors or other seasonings, etc.

Using only pure crab, the unique taste and nutrients of the crab can be preserved as it is for long-term distribution.

The purpose is to make it easy to consume anywhere.

In order to achieve the above object, the present invention specifically resolved means of canned crab production method,

`` You put a crab of less than 1 year old with a body of about 3 to 45 cm into water, wash its shell or other parts,

The foreign matter removal process to spew or remove foreign substances in the washing water to the degree that 3 is locked, and in the state of removing the foreign substances

Boil the whole crab at a temperature of about 50 ° C to soften the skin or other hard parts, and the boiled crab

In a state in which it is placed in a separate container upside down, the cooking process of fully cooking for about 15 minutes at a high temperature of 100 to 220 ° C of steam heat,

Grinding process that puts the fully cooked crab into the grinder with the intestine not flowing, and separate live crab

After the foreign matter removal process, the boiling process and the ripening process to mix and package the crushed sesame crushed in the grinding process

Consisting of a packaging process ”

Hereinafter, the present invention will be described in detail for the canned crab production method

[Foreign substance removal process]

This process is the first process of the present invention by putting a crab of less than 1 year old with an armor of 3 to 45 cm into water

After washing, 2/3 of the body is immersed in the washing water for about 24 hours to spew or remove foreign substances.

Removes various foreign substances contained or attached to the body of the crab in or outside of the crab and uses only the original pure taste and nutritional ingredients

Various foreign matters attached to the outside of the body should be put into the wash water by the operator and put hands or other brushes.

Clean and clean the environment and make the environment so that it can spew itself out naturally.

All

[Boiling process]

This process is a process of boiling crab that has gone through the foreign material removal process.

It is convenient to cook and removes other toxic substances. In this method, the whole crab is boiled at a temperature of about 50 ℃.

To soften the vagina or other hard areas

[Cooking process]

This process is convenient for cooking the crab and completely removing the toxicity of the shell and other internal organs of the boiled crab.

As a pre-rock cooking process, the boiled crab is placed in a separate container and placed in a separate container.

At this time, the reason for putting the crab upside down on the bottom of the container is true during the process.

It is to prevent the loss of nutrients in the intestines by preventing the intestines from leaking out of the body.

[Grinding process]

In this process, the completely cooked crab is drawn from the container in a state that the internal organs do not flow, and the grinding is provided separately.

It is the process of putting into a bowl and grinding it. The whole crab that has been cooked through the previous process is ground in a liquid or gel form, and then

It refers to the process of keeping the whole source without destroying the nutrients contained in the crab intestine.

[Packaging Process]

This process separates the live crab from the process of removing foreign substances, the boiled and cooked process

Rough and then mixed with the crushed crab crushed in the crushing step to the packaging step, in detail, until the crushing step

The blue crab is an intact or gelled sauce, which is a separate, intact form of the whole sourced crab that has been subjected to the cooking process.

If you want to take the present invention that has been processed in this way by sprinkling or swelling and packing in the crab of the womb

Open an airtight container and mix it with rice or eat it as a side dish, or separate seasonings (soy sauce and garlic) according to your diet.

Juice, ginger juice, etc.)

The canned crab prepared by the present invention by the above-described process preserves the original unique taste of the crab as it is

Unique and delicious, different from crab added with different seasonings

It can be consumed in high intake, and it is also beneficial to the health of the intake user by not adding other artificial seasonings or seasonings.

To give

The crab prepared by the present invention canned crab having the configuration as described above is processed as an edible food as the guts of the crab

By processing, nutrients such as proteins and extracts contained in the intestines and glycogen, fat and minerals, glycine, alanine and vitamins

Long-term distribution while preserving the flavor and unique flavor

In addition, the whole process of the crab is put into the liquid material ground whole of the crab and matured, so that the processing process is natural.

Maximally preserve and consume artificially preserved chitosan, a component of crab shell, by adding no artificial ingredients

As mentioned above, by choosing the most natural way to process the crab, the taste is light and the crab itself is

Long-term preservation is possible while minimizing the breakdown of nutrients contained in

Your nutrition will be

In the above, the present invention has been illustrated and described with reference to certain preferred embodiments, but the present invention is not limited to the above embodiments.

It should be understood by those of ordinary skill in the art that the invention belongs without departing from the spirit of the invention.

Various changes and modifications will be possible.

Claims (1)

Armor less than 1 year old crab of 3 to 45 cm in water, wash the shell or other parts and 2/3 of the body for 24 hours
The foreign matter removal process to spew or remove foreign substances in the washing water so that
With the foreign material removed, boil the whole crab at a temperature of around 50 ℃ to soften the shell or other hard parts
Life and fairness
The boiled crab cooked in a separate container and settled for 15 minutes at a high heat of 100-220 ° C.
Fair,
A grinding step of grinding the completely cooked crab into a grinder in a state where the intestines do not flow;
The live sesame crab pulverized in the grinding process after the foreign matter removal process, boiling process and cooking process
Canned crab manufacturing method characterized in that the packaging process of mixing and packing with the crushed