| 摘要 |
PURPOSE: Provided is a soy sauce for a consumer to take the fresh crab preserved in the soy sauce within 2-3 days. CONSTITUTION: A method for manufacturing a soy sauce for preserving crabs comprises the steps of: dipping 10g of sea tangle in 1200ml of water for 12 hours to form a sea tangle water; mixing 1200ml of the sea tangle water with 1200ml of soy sauce; adding 50g of minced garlic and 40g of minced ginger to the mixture, and heating the mixture; when the mixture is boiled, the heating temperature is lowered to be 90-98 deg.C, and bubbles are removed from the mixture for 5-10minutes; adding 16g of sesame oil to the mixture; pouring the mixture to a cleaned hemp cloth to filter and remove alien materials, and cooling it; and adding 8g of cooking wine to the mixture, and packaging it. |
