| 摘要 |
PROBLEM TO BE SOLVED: To provide a method of manufacturing crab innards butter made chiefly of crab innards and having a mild taste.SOLUTION: Crab innards are taken out of a crab shell and heated to evaporate moisture and concentrate its weight to about 8-12% of the original. Butter is blended in a weight ratio of 15-21 g to 12 g of the crab innards and a teaspoon of soy sauce is added. Further, a small amount of spice is added and stirred. |
