CRAB PRESERVED IN SOY SAUCE OF MANUFACTURE METHOD AND CRAB PRESERVED IN SOY SAUCE

摘要

The present invention relates to a crab marinated in soy sauce using Astragalus membranaceus BUNGE and a manufacturing method, including the steps of a concentrated solution manufacturing step which mixes 100 parts by weight of Astragalus membranaceus BUNGE, 20-40 parts by weight of soy sauce for 100 parts by weight of Astragalus membranaceus BUNGE and 60-80 parts by weight of purified water for 100 parts by weight of Astragalus membranaceus BUNGE, puts and heats the same in a double boiler whose temperature is 100 degrees Celsius for 7 to 9 hours, thereby manufacturing an Astragalus membranaceus BUNGE concentrated solution; a concentrated solution aging step which ages the an Astragalus membranaceus BUNGE concentrated solution between 32 and 40 degrees Celsius for 40 to 54 hours; and a heating step which mixes 2 parts by weight of garlic, 2 parts by weight of onions, 2 parts by weight of malt, 2 parts by weight of ginger, 2 parts by weight of red pepper powders, 2 parts by weight of leek, 1 parts by weight of white sugar, 0.5 parts by weight of Glycyrrhiza uralensis FISCH and 0.5 parts by weight of allium hookeri, prepares a mixed solution thereof, mixes 100 parts by weight of the mixture with 23-20 parts by weight of the Astragalus membranaceus BUNGE concentrated solution and heats the same between 90 and 100 degrees Celsius for 7 to 9 hours; and an aged soy sauce manufacturing step which ages the same of the heating step between 32 and 40 degrees Celsius for 40 to 54 hours, thereby manufacturing an aged soy sauce.