Sauced crab sauce and preparation method thereof

Abstract

The invention relates to sauce crab sauce and a preparation method thereof. The preparation method of the sauce crab sauce is characterized by comprising the following steps: mixing soy sauce, syrup, purified water, white granulated sugar and bamboo salt, and stirring to prepare a basic solution; adding onions, green Chinese onions, garlic, dry red peppers, Chinese wolfberry fruits and hydrangea tea bags into the basic solution, and then heating to obtain a primary material mixed solution; and adding onion juice, pear juice and arrack into the primary material mixed solution to generate a secondary material mixed solution.

Description

Technical Field

[0001] The invention relates to a sauce crab sauce and a preparation method thereof, and more particularly to a sauce crab sauce sauce capable of minimizing the peculiar smell of the sauce crab and enhancing the flavor thereof. Background Art

[0002] Soybean sauce is a unique Korean sauce made by pouring a cooked sauce on crabs and soaking them. The washed and drained crabs are poured into soy sauce and generally matured for about 2 to 6 months.

[0003] For example, after soaking crabs in soy sauce and ripening them for 1 to 2 weeks, take them out of the soy sauce, boil the soy sauce, and soak the crabs in the boiled soy sauce and ripen them for 1 to 2 weeks. Repeat this 2 to 3 times to prepare sauce crabs.

[0004] In order to improve the flavor of crab in sauce, various methods for preparing crab in sauce sauce have been proposed.

[0005] However, in the past, in order to minimize the unique fishy and astringent taste of soy sauce crab, a large amount of salt has been used to make it salty, which has led to the problem of excessive sodium intake and damage to health.

[0006] Therefore, it is required to develop a sauce crab sauce that can reduce the unique astringency and fishy smell of sauce crab to the greatest extent while reducing sodium intake and make sauce crab with attractive taste.

[0007] Prior art literature

[0008] Patent Literature

[0009] (Patent Document 0001) Authorized Patent No. 10-2564780. Summary of the Invention

[0010] Technical issues

[0011] Therefore, the present invention is developed to meet the above-mentioned previous needs, and its purpose is to provide a sauce crab sauce and a preparation method thereof that can suppress the unpleasant taste peculiar to sauce crab while preventing excessive sodium intake.

[0012] Technical Solution

[0013] To achieve the above-mentioned object, the method for preparing a sauced crab sauce of the present invention may include: a step of mixing soy sauce, taffy, purified water, white sugar, and bamboo salt and stirring to prepare a base liquid; a step of adding onions, scallions, garlic, dried chilies, wolfberries, and a hydrangea tea bag to the base liquid and heating the mixture to form a primary material mixture; and a step of adding onion juice, pear juice, and shochu to the primary material mixture to form a secondary material mixture.

[0014] Soy sauce, molasses, and purified water may be mixed to have a volume ratio of 11-13:7-9:34-38, respectively, and 7.5-9.5 parts by weight of white sugar and 2.5-4.5 parts by weight of bamboo salt may be added to 100 parts by weight of the purified water.

[0015] Among them, based on 100 parts by weight of the purified water, 17 to 27 parts by weight of onions, 20 to 30 parts by weight of scallions, 17 to 27 parts by weight of garlic, 5 to 11 parts by weight of dried chili peppers, 1.7 to 3.7 parts by weight of wolfberries, and 0.08 to 0.18 parts by weight of hydrangea tea bags can be mixed and heated.

[0016] Wherein, based on 36 liters of the purified water, 350-450 ml of onion juice, 350-450 ml of pear juice, and 1600-2000 ml of shochu can be mixed.

[0017] The method comprises the following steps: after mixing water, soy sauce, taffy, white sugar and bamboo salt, the mixture is stirred in one direction for more than 100 turns; adding onions, scallions, garlic, dried chilies, wolfberries and hydrangea tea to a heating container, covering the container, boiling over high heat for 1.5 to 2.5 hours, then boiling over low heat for 3.5 to 4.5 hours, turning off the heat and draining the residue; adding onion juice and pear juice to the resulting primary material mixture, stirring in one direction for more than 100 turns; opening the lid and cooling the mixture, adding shochu and stirring for more than 100 turns.

[0018] Kiwi juice can also be mixed in.

[0019] Alternatively, in order to achieve the above purpose, the sauce crab sauce of the present invention can be mixed with soy sauce, molasses and purified water in a volume ratio of 11-13:7-9:34-38 respectively, and based on 100 parts by weight of the purified water, it can include 7.5-9.5 parts by weight of white sugar and 2.5-4.5 parts by weight of bamboo salt; based on 100 parts by weight of the purified water, it can include 17-27 parts by weight of onion, 20-30 parts by weight of green onion and 0.08-0.18 parts by weight of hydrangea tea bag; based on 36 liters of the purified water, it can include 350-450 ml of onion juice, 350-450 ml of pear juice and 1600-2000 ml of shochu.

[0020] Effects of the Invention

[0021] In summary, according to the present invention, the astringency and fishy smell of crab in sauce can be reduced to the greatest extent while reducing the saltiness. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The figure shows the overall preparation process of crab sauce according to one embodiment of the present invention.

[0023] Figure 2The sensory test results of the crab in soy sauce of each example and comparative example are shown. DETAILED DESCRIPTION

[0024] The present invention will be described in detail below with reference to the accompanying drawings.

[0025] The following embodiments of the present invention are merely examples for helping to understand the present invention, and the present invention is not limited to such embodiments. In particular, the present invention can be composed of a combination of at least one or more of the independent steps included in the embodiments.

[0026] The preparation method of crab sauce sauce according to one embodiment of the present invention is as follows Figure 1 shown.

[0027] First, as a step to prepare the base liquid, mix soy sauce, syrup purified water, white sugar, and bamboo salt and stir.

[0028] Soy sauce, molasses, and purified water are mixed so as to have a volume ratio of 11-13:7-9:34-38, respectively. 7.5-9.5 parts by weight of white sugar and 2.5-4.5 parts by weight of bamboo salt are added to 100 parts by weight of purified water and mixed.

[0029] There are many types of soy sauce, including soup soy sauce for flavoring soups, dark soy sauce with a light yet sweet taste that doesn't change even when heated, brewed soy sauce suitable as a sauce for raw dishes due to its unique flavor and aroma, and seasoned soy sauce made by adding flavor to dark or brewed soy sauce. Seasoned soy sauce or dark soy sauce is preferred for soy sauce crab.

[0030] White sugar and bamboo salt are mixed and dissolved in purified water. Compared with ordinary salt, bamboo salt has a relatively low salinity. Its effect is that even if the crab is soaked for a long time, it will not become too salty.

[0031] After mixing water, soy sauce, starch syrup, white sugar, and bamboo salt, stir the mixture in one direction for more than 100 turns to mix them evenly so that the sugar and bamboo salt are fully dissolved.

[0032] Then comes the process of generating a mixed liquid of materials. Onions, scallions, garlic, dried chili peppers, wolfberries, and hydrangea tea bags are added to the base liquid generated earlier and then heated.

[0033] In generating such a primary material mixture, it is preferred to use 100 parts by weight of purified water as a basis, and mix them in a ratio of 17 to 27 parts by weight of onions, 20 to 30 parts by weight of scallions, 17 to 27 parts by weight of garlic, 5 to 11 parts by weight of dried chili peppers, 1.7 to 3.7 parts by weight of wolfberries, and 0.08 to 0.18 parts by weight of hydrangea tea bags.

[0034] The materials put into the primary material mixture can also be cut into a predetermined size before being put in. Since the juice will fully flow out during the heating process, it is sufficient to cut it into a size that can be put into the container.

[0035] To generate a primary material mixture, add onions, scallions, garlic, dried chilies, wolfberries, and hydrangea tea to a heating container, cover it, and boil it over high heat for 1.5 to 2.5 hours. Then, boil it over low heat for 3.5 to 4.5 hours, turn off the heat, and drain the residue.

[0036] Among them, high heat refers to the extent to which the flame completely covers the bottom of the pot, and low heat refers to the extent to which the end of the flame does not touch the bottom of the pot.

[0037] For reference, medium heat is when the end of the flame touches the bottom of the pan.

[0038] The last step is to generate a secondary material mixture, in which onion juice, pear juice, and soju are added to the primary material mixture and mixed.

[0039] It is preferable to mix 80 to 120 ml of onion juice, 80 to 120 ml of pear juice, and 1600 to 2000 ml of shochu based on 36 liters of purified water.

[0040] At this time, it is preferred to add onion juice and pear juice to the primary material mixture, stir in one direction for more than 100 turns, open the lid and cool, then add soju and stir for more than 100 turns.

[0041] At this time, kiwi juice (for example, golden kiwi is added to a mixer and crushed) can be further added together with onion juice and pear juice. At this time, it is preferred to reduce the amount of pear juice by half so that the kiwi juice is the same as the amount of pear juice reduced by half.

[0042] The process of using the crab sauce prepared as described above for crab sauce is a well-known technology and will not be described in detail.

[0043] The following is a comparison and description of an embodiment of adjusting the ratio of the various materials for preparing the crab sauce and a comparative example for comparison.

[0044] (Example 1)

[0045] Add 12L of dark soy sauce, 8L of starch syrup, 36L of purified water, 300g of white sugar, and 125g of bamboo salt to a mixing container and stir 100 times in one direction to thoroughly mix. Then add 10 onions (80g each), 6 scallions (150g each), 800g of garlic, 300g of dried chili peppers, 100g of wolfberries, and 1.2g of hydrangea tea (4 tea bags), cover the container, and boil over high heat for 2 hours.

[0046] Then continue to boil over low heat for 4 hours, turn off the heat and drain the contents (onions, scallions, garlic, etc.), then add 4 bottles of commercial onion juice (100 ml each) and 4 bottles of commercial pear juice (100 ml each), and stir in one direction for 100 turns to mix thoroughly.

[0047] After cooling completely, add 1800ml of soju and stir 100 times to one side to mix thoroughly.

[0048] The crab sauce was prepared through this process.

[0049] (Example 2)

[0050] The same method as in Example 1 was used, except that the number of commercially available pear juice was reduced from 4 bottles (100 ml per bottle) to 2 bottles, and 200 ml of mixed golden kiwifruit juice was added.

[0051] (Comparative Example 1)

[0052] The same procedure as in Example 1 was followed, except that the number of 1.2 g hydrangea tea bags was changed from four to two.

[0053] (Comparative Example 2)

[0054] The same method as in Example 1 was followed, except that the number of 1.2 g hydrangea tea bags was changed from 4 to 6.

[0055] (Comparative Example 3)

[0056] The same method as in Example 1 was used except that 60 g of wolfberry was added.

[0057] (Comparative Example 4)

[0058] The same method as in Example 1 was used except that 140 g of wolfberry was added.

[0059] (Comparative Example 5)

[0060] We used a sauce for crab that was previously sold by another company.

[0061] <Sensory Evaluation>

[0062] 1. Experimental Methods

[0063] The same sauce crabs were prepared using the sauces of the above examples and comparative examples, and tasted and evaluated to perform a sensory test.

[0064] The sensory test involved 200 participants aged between 20 and 80, who rated taste, aroma, and overall preference on a 5-point scale: excellent: 5 points; neither good nor bad: 3 points; and extremely poor: 1 point.

[0065] 2. Results and Investigation

[0066] Figure 2 The sensory test results using the 5-point scale are shown in FIG.

[0067] As shown in the figure, the first embodiment has the highest score, followed by the second embodiment with a higher score.

[0068] The taste of the first comparative example was very low in preference, and a detailed questionnaire survey revealed that a significant amount of astringency remained compared to the first example.

[0069] In addition, the increased amount of hydrangea tea in the second comparison resulted in an increase in astringency and a decrease in taste preference.

[0070] In the third and fourth comparison examples, compared with the first embodiment, the fishy smell and peculiar smell are strong, and the preference for taste is reduced, especially when the amount is appropriate, the fragrance of the wolfberry itself cannot be felt. In the fourth comparison example with an increased amount of wolfberry, the preference is reduced due to the unique fragrance of wolfberry.

[0071] Of course, the other comparative examples also received higher overall evaluations compared to the crab sauce using conventional commercially available sauces, but the differences were significant compared to the first and second embodiments.

[0072] In the second embodiment, there is a slight difference in preference compared to the first embodiment, but the golden kiwi fruit contains a large amount of potassium, and the intake of crab with soy sauce has the advantage of reducing the increase in blood pressure caused by sodium. The second embodiment can be said to have its own significance.

[0073] The present invention is not limited to the specific embodiments described above, and various modifications and variations can be made without departing from the spirit of the present invention. It goes without saying that such modifications and variations are also encompassed by the present invention as long as they fall within the scope of the appended claims.

Claims

1. A method for preparing crab sauce, characterized in that: include: (a) mixing soy sauce, starch syrup, purified water, white sugar, and bamboo salt and stirring to prepare a base liquid; (b) a step of adding onions, green onions, garlic, dried chili peppers, wolfberries, and hydrangea tea bags to the base liquid of step (a) and heating the mixture to generate a primary material mixture; and (c) a step of generating a secondary material mixed solution by adding onion juice, pear juice, and soju to the primary material mixed solution.

2. The method for preparing crab sauce according to claim 1, wherein: In step (a), soy sauce, molasses, and purified water are mixed so as to have a volume ratio of 11-13:7-9:34-38, respectively, and 7.5-9.5 parts by weight of white sugar and 2.5-4.5 parts by weight of bamboo salt are added to 100 parts by weight of the purified water.

3. The method for preparing crab sauce according to claim 2, wherein: In the step (b), based on 100 parts by weight of the purified water, 17 to 27 parts by weight of onions, 20 to 30 parts by weight of scallions, 17 to 27 parts by weight of garlic, 5 to 11 parts by weight of dried chili peppers, 1.7 to 3.7 parts by weight of wolfberries, and 0.08 to 0.18 parts by weight of hydrangea tea bags are mixed and heated.

4. The method for preparing crab sauce according to claim 3, wherein: In the step (c), 350-450 ml of onion juice, 350-450 ml of pear juice, and 1600-2000 ml of shochu are mixed with 36 liters of purified water.

5. The method for preparing crab sauce according to claim 4, characterized in that: In step (a), after mixing water, soy sauce, starch syrup, white sugar and bamboo salt, stir in one direction for more than 100 turns. In the step (b), onions, scallions, garlic, dried chili peppers, wolfberries, and hydrangea tea are added to the heating container, covered, and boiled over high heat for 1.5 to 2.5 hours, then boiled over low heat for 3.5 to 4.5 hours, and then the heat is turned off and the residue is drained. In the step (c), after adding onion juice and pear juice to the primary material mixture generated in the step (b), stirring in one direction for more than 100 turns, then opening the lid and cooling, adding soju and stirring for more than 100 turns.

6. The method for preparing crab sauce according to claim 1, wherein: In the step (c), kiwi fruit juice is also mixed.

7. A sauce for crab, characterized in that: Soy sauce, molasses, and purified water are mixed in a volume ratio of 11-13:7-9:34-38, respectively. Based on 100 parts by weight of the purified water, 7.5-9.5 parts by weight of white sugar and 2.5-4.5 parts by weight of bamboo salt are included. Based on 100 parts by weight of the purified water, the mixture comprises 17 to 27 parts by weight of onions, 20 to 30 parts by weight of green onions, 17 to 27 parts by weight of garlic, 5 to 11 parts by weight of dried chili peppers, 1.7 to 3.7 parts by weight of wolfberries, and 0.08 to 0.18 parts by weight of hydrangea tea bags. Based on 36 liters of purified water, 350-450 ml of onion juice, 350-450 ml of pear juice, and 1600-2000 ml of shochu are included.

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