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KR-102963698-B1 - MANUFACTURING METHOD OF MARINATED RED BANDED LOBSTER OR CRAB IN SAUCE

KR102963698B1KR 102963698 B1KR102963698 B1KR 102963698B1KR-102963698-B1

Abstract

According to a method for preparing mantis shrimp paste according to one embodiment of the present invention, the method comprises the steps of: mixing 100 to 110 parts by weight of cooking wine and 50 to 60 parts by weight of soy sauce; adding 1 to 5 parts by weight of sugar and mixing for 5 to 10 minutes using a whisk; mixing 4 to 5 lemons, 10 to 15 Cheongyang peppers and 0.3 to 1 part by weight of chili seeds; mixing 100 to 110 parts by weight of mantis shrimp; and mixing 40 to 50 parts by weight of onion, wherein the mantis shrimp is prepared by including the steps of: cutting off the whiskers and legs of the mantis shrimp and washing them; selecting mantis shrimp that are 8 to 9 cm in size; breaking off the head portion of the mantis shrimp; immersing the mantis shrimp in running water to remove foreign substances; and removing water from the mantis shrimp on a sieve.

Inventors

  • 차민혁

Assignees

  • 더블유더블에스 주식회사

Dates

Publication Date
20260512
Application Date
20230919

Claims (11)

  1. A step of mixing 100 to 110 parts by weight of cooking wine and 50 to 60 parts by weight of soy sauce; A step of adding 1 to 5 parts by weight of sugar and mixing with a whisk for 5 to 10 minutes; A step of mixing 4 to 5 lemons, 10 to 15 Cheongyang peppers, and 0.3 to 1 part by weight of pepper seeds; A step of mixing 100 to 110 parts by weight of mantis shrimp; A step of mixing 40 to 50 parts by weight of onion; and The method includes the step of first aging the mantis shrimp paste at a temperature of 15–20℃ for 1–2 hours, second aging at a temperature of 1–7℃ for 12–48 hours, and third aging at a temperature of 0℃ or lower for 12–48 hours; The above mantis shrimp is prepared by including the steps of: cutting off the whiskers and legs of the mantis shrimp and washing them; selecting mantis shrimp that are 8 to 9 cm in size; breaking off the head portion of the mantis shrimp; immersing the mantis shrimp in running water to remove foreign substances; and removing water from the mantis shrimp on a sieve. 1 to 2 parts by weight of freeze-dried powder, prepared by extracting Schisandra berries and tangerine peel in a 1:2 weight ratio with hot water and concentrating under reduced pressure, and then freeze-drying, is added to 50 to 60 parts by weight of the above soy sauce. The above onion is cut into 1-2 cm cubes for use, and The above lemon and the above Cheongyang chili pepper are sliced into pieces 1 to 5 mm in size and used. In the step of mixing the above mantis shrimp, the mantis shrimp is mixed in five separate batches, and A method for manufacturing mantis shrimp paste in which a hole of 1 to 3 mm is formed from the head portion toward the body of the mantis shrimp.
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  7. A step of mixing 100 to 110 parts by weight of cooking wine and 50 to 60 parts by weight of soy sauce; A step of adding 1 to 5 parts by weight of sugar and mixing with a whisk for 5 to 10 minutes; A step of mixing 4 to 5 lemons, 10 to 15 Cheongyang peppers, and 0.3 to 1 part by weight of pepper seeds; A step of mixing 100 to 110 parts by weight of blue crab; A step of mixing 40 to 50 parts by weight of onion; and The method includes the steps of first aging the marinated crab at a temperature of 15–20℃ for 1–2 hours, second aging at a temperature of 1–7℃ for 12–48 hours, and third aging at a temperature of 0℃ or lower for 12–48 hours. The above-mentioned blue crab is prepared by including the steps of: using frozen cut blue crab that has been split in half by cutting it in the middle, thawing it under running water and washing it; immersing the blue crab in running water to remove foreign substances; and removing water from the blue crab on a sieve. 1 to 2 parts by weight of freeze-dried powder, prepared by extracting Schisandra berries and tangerine peel in a 1:2 weight ratio with hot water and concentrating under reduced pressure, and then freeze-drying, is added to 50 to 60 parts by weight of the above soy sauce. The above onion is cut into 1-2 cm cubes for use, and The above lemon and the above Cheongyang chili pepper are sliced into pieces 1 to 5 mm in size and used. A method for manufacturing marinated crab, wherein in the step of mixing the crabs, the crabs are mixed in five separate portions.
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Description

Manufacturing Method of Marinated Red Banded Lobster or Blue Crab in Sauce The present invention relates to a method for manufacturing mantis shrimp paste or blue crab paste, and more specifically, to a method for manufacturing mantis shrimp paste or blue crab paste that can eliminate fishy odors and has enhanced flavor. Saeujang is a dish made by pouring soy sauce, prepared with vegetables and sugar, over cleaned shrimp and letting it ferment. It is also known as Ganjang Saeujang. Because it is meaty and offers a light yet savory flavor, it is widely consumed not only as a side dish for rice but also as a snack to accompany alcoholic beverages. As such, marinated shrimp has established itself as a common food item found in markets and restaurants. To propose a marinated shrimp with a flavor distinct from conventional marinated shrimp, the applicant intends to provide a new method for manufacturing marinated shrimp. For typical marinated shrimp, wash the shrimp in saltwater to remove the whiskers, mouth, tail sac, and intestines. Then, add kelp broth, soy sauce, sugar, cooking wine, chili peppers, garlic, whole peppercorns, onions, ginger, and green onions to a pot and simmer over low heat for a long time. Afterward, the finished soy sauce is cooled completely. Shrimp are stacked in a sterilized airtight container, and a generous amount of the soy sauce is poured over them. After aging for at least one day, the soy sauce is strained out and boiled once more. Once this has completely cooled, it is placed back into the airtight container holding the shrimp and consumed after two days. The standard name is *Spiny-legged lobster*, also known as *Ttaksaeu*, and it is a type of lobster found in the Pacific region. Although it is easily confused with shrimp due to its name and small claws, it is a crayfish, not a shrimp, and belongs to the same family as the American lobster, *Spiny-legged lobster*. This is the reason why its shell is very hard despite its small size. The maximum carapace length is approximately 55 mm. The body is generally pale orange, with four distinct red bands on the first thoracic leg. In South Korea, it is distributed in the eastern South Sea and off the coast of Jeju Island, inhabiting sandy-mud bottoms at depths of 50 to 120 meters. It is caught by trawling off the coast of Jeju Island and is consumed as food. While egg-bearing females in the East China Sea are known to appear from September to April, egg-bearing females appear in Korea from June to July. Although its claws look very weak for a lobster, it was given the name "Ttaksaeu" because it makes a clicking sound to threaten others. Like other crustaceans, Ttaksaeu is consumed as food. It is a common ingredient found mainly in the South Sea and Jeju Island. As such, although mantis shrimp are not strictly shrimp due to their similar appearance, they are consumed after being marinated in soy sauce, similar to marinated shrimp. It is recorded in texts such as *Sanlimgyeongje*, *Gyuhapchongseo*, *Jubangmun*, and *Siuijeonseo*. *Sanlimgyeongje* contains a record of the "Johaebeop" (fermented crab method), which involves mixing crabs, compost, salt, vinegar, and alcohol to make marinated crab; it states that while salted crab generally changes flavor over time, marinated crab made using the Johaebeop can be consumed until the following spring. In addition, methods such as the "Juhaebeop" (wine crab method), "Chojanghaebeop" (vinegar-sauce crab method), and "Yeomtanghaebeop" (salt soup crab method) are recorded, along with a method for raising crabs under the title *Yukseonchibeop*. Therefore, it can be inferred that marinated crab was already being used in our diet as early as the 1600s. Regarding the cooking method, live crabs must be used. After soaking the crabs in water to remove sand, place them in an earthenware jar. Mix soy sauce and slightly salty clear soy sauce and pour it over them; about 10 cups is appropriate for 50 crabs. Add garlic and whole chili peppers to the mixture. After three days, drain the soy sauce, boil it, let it cool, and pour it back over the crabs. Repeat this process three or four times. Ganjang-gejang is widely used as a household side dish, with cooking methods varying by region; however, recipes differ depending on the era and region. According to the *Gyuhap Chongseo*, good black soy sauce was used, two pieces of beef were added, and good crabs were selected, thoroughly washed, placed in an earthenware jar, and fermented with seedless Sichuan pepper. The *Jubangmun* describes a dish called *yakgejeot*, in which crabs are placed in a container overnight. Then, a mixture of oil, pepper, ginger, and finely chopped garlic is added and boiled. The crabs are marinated while still steaming hot, and the dish is consumed after seven days. According to the *Siuijeonseo*, crabs are thoroughly washed, placed in an earthenware jar, and soaked in soy sauce. After three days, the soy sauce is drained, boiled in a pot,