| 摘要 |
A soy sauce in which red crab are preserved and the manufacturing method thereof are provided to maintain the quality of flesh and improve the sterilization and antiseptic effect and the storage nature by directly parboiling the red crab in the steam or the water swarming or heating with the soy sauce. A soy sauce in which red crab are preserved and the manufacturing method thereof comprises the following steps of: a step cutting leg and body after selecting and makes with riddance and washes the fresh red crab; a step parboiling the cut red crab in the steam or the water swarming; a step which dips the parboiled red crab in the seasoning soy sauce and ages at 10deg.C or less after mixing heats soy sauce and spice; and a step which refrigerates and keeps the aged red crab and soy source after sealing the aged red crab and soy source into the courage. |
