Method for preparing source for crab marinated in soy source and method for preparing crab marinated in soy source

Abstract

The disclosed method for manufacturing a soy sauce comprises the steps of: preparing a broth by mixing purified water, kelp, anchovies, onions, green onions, radishes, garlic, ginger, green chili peppers, Korean ginseng, licorice, Acanthopanax senticosus, bay leaves, Acanthopanax senticosus bark, and mulberry leaves, and then boiling the mixture; preparing a soy sauce by mixing soy sauce, corn syrup, plum extract, and chitosan oligosaccharide into the broth; aging a crab by soaking it in the soy sauce; separating the crab from the soy sauce, boiling the soy sauce, and removing floating matter; and aging the crab by soaking it in the soy sauce from which floating matter has been removed after boiling. The step of aging the crab by soaking it in the soy sauce from which floating matter has been removed after boiling is repeated three or more times. After boiling the soy sauce for the last time, methyl parahydroxybenzoate is added to the soy sauce. According to this, the health benefits of chitosan oligosaccharides can be imparted to soy sauce marinated crab, and the freshness and shelf life of the soy sauce marinated crab can be improved, and the deterioration of the taste can be prevented, thereby enhancing marketability.

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