| 摘要 |
PURPOSE: Provided are a crab preserved soy sauce for a bibimbab and a bibimbab using the sauce, wherein the sauce does not need additional water by using crab meat, crab eggs, and a stock of a crab preserved soy sauce. CONSTITUTION: Crab meat, eggs, and internal organs are separated from crabs that are preserved in soy sauce. A stock of the crab preserved in soy sauce without impurities is extracted. The extracted crab meat mixture and the stock of the crab preserved in soy sauce are mixed at a ratio of 1:0.5 to 1:1. The crab meat, eggs, and stock of the crab preserved in soy sauce are vacuum wrapped. A threefold seaweed, a red pepper powder, sesame seeds, and sesame oil are mixed, and a vacuum-wrapped vegetable sauce is further included. A method of preparing the crab preserved soy sauce includes steps of: a primarily heating of the soy sauce at a temperature of 80 to 100°C for 4 to 5 hours; mixing angelica gigas, glycyrrhizae radix, milk vetch root, kelp, garlic, onion, soju, and red pepper with the primary heated soy sauce and secondary heating at a temperature of 80 to 100°C for 4 to 5 hours; cooling the secondarily heated soy sauce mixture and tertiary heating the mixture at a medium temperature of 60 to 80°C for 2 to 3 hours and cooling again; quaternary heating the mixture again at a relatively low temperature of 40 to 60°C for 1 to 2 hours to prepare a stock for crab preserved in soy sauce; and impeding cleanly washed crabs in to the stock for crab preserved in soy sauce where all solid ingredients of the stock is removed. The method further includes aging the crabs preserved in soy sauce at a low temperature of 0 to 4°C for 2 to 3 days. The crab meat: crab eggs: crab internal organs in the crab meat mixture has a mixing ratio of 1:1~3:1. The vegetable sauce is spited at a length of 2 to 3 cm, dried to have a moisture content of 5 to 15%, freeze-dried, and vacuum wrapped. [Reference numerals] (AA) Start; (BB) Manufacturing a stock of crab preserved in soy sauce; (CC) Adding crab to the stock of crab preserved in soy sauce and aging; (DD) Extracting a crab meat mixture of crab meat, eggs, and internal organs from crab preserved in soy sauce; (EE) Adding the stock of crab preserved in soy sauce to the crab meat mixture; (FF) Vacuum-wrapping the crab preserved soy sauce; (GG) Cutting and mixing pulverized laver, sesame seeds, red pepper, etc.; (HH) Vacuum-wrapping vegetable sauce; (II) Wrapping the yolks; (JJ) Packing the stock of crab preserved in soy sauce, the vegetable sauce, and the yolks; (KK) End |
