| 摘要 |
A recipe for crayfish preserved in soy sauce is provided to improve the preservation and keep the firm texture of crayfish preserved in soy sauce. A recipe for crayfish preserved in soy sauce is comprised of the following steps. Cooking liquor 2-15wt.pt., kastuobushi 0.3-3wt.pt., glycyrrhizae radix 0.1-1.5wt.pt., angelicae gigantis radix 0.1-1.5wt.pt., garlic 0.5-10wt.pt., zingiberis rhizoma crudus 0.1-2wt.pt., onion 1-15wt.pt., dilapidation 0.2-8wt.pt., and sweetener 0.05-1.5wt.pt. are added in the soy sauce diluted solution 100.0. The mixture is boiled at 100-120‹C for 3 to 10 minutes, and makes meat juice by cooling in a room temperature(P10). The solid material is rescued from the meat juice. It is again boiled at 100-120‹C for 1 to 5 minutes. It cools with the room temperature and the undiluted solution is manufactured(P20). The crayfish of 20-70wt.pt. is dipped in the soy sauce diluted solution 100.0, and adds curry powder 0.1-2wt. pt., wasabi 0.2-1.5wt.pt., garlic 0.5-10wt.pt., zingiberis rhizoma crudus 0.1-1.2 wt.pt., onion 1-10wt.pt., and capsicum annuum 0.1-1.5wt.pt., and charcoal 0.5-5wt.pt. The mixture of step (v) and step (iv) is aged at 2 to 6‹C for 8 to 80 hours and the intestinal fluid is made(P30).
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