PROCESS FOR EXTRACTION OF PHELLINUS LINTEUS USE PICKLED CRABS IN SOYSOUCE AND COMPOSITIONS

摘要

The present invention relates to a method for manufacturing crabs marinated in soy sauce using an extract of Phellinus linteus. More specifically, the method for manufacturing crabs marinated in soy sauce using an extract of Phellinus linteus comprises: a step for sorting Chinese mitten crabs and removing water sediment from the crabs, then washing with running water; a step for preparing a Phellinus linteus broth by boiling Phellinus linteus, acanthopanax, barley stone, germanium, and pozzolan in water for 30 minutes to brew and then removing the ingredients from the broth; a step for preparing seasoned broth by mixing Korean Epimedium, licorice, jujube, garlic, leek, onions, Chungyang red peppers, ginger, soju (Korean distilled liquor), and soy sauce with the Phellinus linteus broth and boiling for 1 hour; a step for cooling down the seasoned broth for 12 hours and then putting the Chinese mitten crabs in a container and pouring the cooled seasoned broth, and letting the Chinese mitten crabs in the seasoned broth to be firstly aged for 6-7 hours; a step for separating the aged seasoned broth from the Chinese mitten crabs, boiling the broth and cooling down for 12 hours, pouring the cooled broth into the Chinese mitten crabs again and letting the Chinese mitten crabs to be secondarily aged for 6-7 hours; (S6) a step for repeating the second aging step twice, separating the seasoned broth from the Chinese mitten crabs, boiling the broth and cooling down, pouring the cooled broth into the Chinese mitten crabs and letting the Chinese mitten crabs to be finally aged for 10-15 hours; and (S7) a step for packaging the crabs marinated in soy sauce by usual standard quality and then quick cooling. The present invention relates to a method for manufacturing crabs marinated in soy sauce using an extract of Phellinus linteus to provide the Chinese mitten crabs marinated in soy sauce with an improved flavor by removing a fishy smell and acerbity and preventing the acidification of fat and autooxidation so as to remove abnormal taste and smell, and preventing the spoilage or putrefaction of the Chinese mitten crabs marinated in soy sauce, and a composition.