| 摘要 |
<p>PROBLEM TO BE SOLVED: To prevent the formation of calcium phosphate which is a clouding substance in crab-SAKE liqueur in order to solve the problem that crab-SAKE known as tasty shell-SAKE or the like causes deterioration such as cloudiness in a short time after production, and it is poor in preservability so that no product circulates in the market. SOLUTION: Fragments 1 prepared by cutting boiled or steamed crabs into appropriate sizes are dipped in an acid, especially a lactic acid solution 2 to remove the calcium in the shells sufficiently, and washed to remove the excess acid followed by drying. The dried fragments as they are 3, or after roasting to carbonize them partly if desired, are obtained as calcium-removed dry crab fragments 3. The crab fragments 3 are placed in a container, and an adequate amount of Japanese SAKE 4 which has been heated up to 65 deg.C to sterilize is poured into the container to produce crab-containing Japanese SAKE 5. The crab-containing Japanese SAKE is sealed to produce crab-SAKE liqueur 6.</p> |
