JPS623771A - Processing and cooking of crab - Google Patents

Abstract

PURPOSE:To cook and process a crab without losing the flavor and fragrance thereof, by dipping a crab with a soft shell dried at a low temperature in a mixture solution of SAKE with sweet SAKE and sodium hydrogencarbonate, redrying the crab, smearing the dried crab with powder, frying the smeared crab in oil, dipping the fried crab in sauce and broiling the crab with soy. CONSTITUTION:A soft shell crab (A) is washed with water, dried at a low temperature, dipped in a mixture solution of SAKE with sweet SAKE and sodium hydrogencarbonate and then moisture is wiped off. The crab (A) is then redried and smeared with dogtooth violet starch, fried in vegetable oil and then dipped in a sauce prepared by boiling down SAKE, sweet SAKE and soy sauce. The resultant crab is then broiled with soy over a low fire, sprinkled with sliced almond (B), etc., dried and sterilized at a high temperature and vacuum-packed in a vacuum pack (P).

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing and cooking crab;
In particular, it concerns a cooking method in which large crabs with soft shells are seasoned as they are.

2. Description of the Related Art Conventional methods for preparing crabs include cooking the crab as it is, smoking the crab and vacuum-packing it, and canning the drained crab meat. Therefore, it was considered difficult or impossible to develop a processing method that takes advantage of crab's flavor and aroma.

Problems to be Solved by the Invention The problems to be solved by the present invention are to prepare and process high-class seafood delicacies without losing the flavor and aroma of the crab, which has been considered difficult and impossible in the past. It's there.

Means to Solve the Problems The present invention was developed in order to solve the problems as listed in L. Thoroughly stir the mixture and rinse with water 1. The first step is to pickle the soft-shelled crabs after wiping off the moisture and drying at low temperature.
The crab soaked in the mixture is taken out, wiped dry, dried again, coated with powder, fried in cooking oil, seasoned with sake, mirin, and soy sauce, and then soaked in the sauce. The processing and cooking method consists of a third step of boiling garlic well to make teriyaki, then sterilizing it at high temperature and vacuum packaging.After further making teriyaki, sliced almonds, white sesame seeds, nuts, etc. are sprinkled on and dried. All problems can be solved by processing and cooking.

Example Hereinafter, the method for processing and cooking crab according to the present invention will be explained.

Wash soft shell crab (American crab) thoroughly with water and wipe dry well, 4
Dry at low temperature in a dryer for about an hour. Next, for 1.8 servings of sake, 540 cc of flavor and 0.5 sodium bicarbonate.
Prepare a mixed solution by stirring well. Soak 3 kg of soft shell crab in this mixed solution for about 6 hours.

111E1 Take out the crab soaked in the liquid mixture, wipe off the moisture, and dry it again in a dryer for about 4 hours.
This dried soft shell crab is lightly sprinkled with starch powder and fried in vegetable oil at a temperature of about 160°C. Fried soft shell crab with 3 EtO sake
cc, 540 cc of mirin, and 380 cc of M oil are heated and soaked in a seasoning sauce that has been reduced to about 10%.

11. Teriyaki the soft shell crab soaked in the seasoning sauce above over low heat. Furthermore, sprinkle with sliced almonds, white sesame seeds, nuts, etc. and dry. This teriyakied soft shell crab is sprinkled with various flavoring materials and dried, then sterilized at high temperature and then vacuum packaged.

The product processed and cooked in this manner is shown in FIG.

Effects of the Invention Since the present invention is constructed as described above, it is possible to process and cook without changing the shape or appearance of the soft shell and without losing the aroma and taste peculiar to the flavor of seafood. Moreover, it can be stored for a long time without changing its flavor or aroma, making it ideal as a high-class delicacy to accompany alcohol, or as a high-class side dish to include in dishes.Also, the process and cooking method is simple, so it can be put to practical use. It can be said that it is a novel and unique crab processing and cooking method that has many effects such as , and from all aspects such as product, manufacturing, preservation, economical, and practical aspects.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a bag-packed product produced by the crab processing and cooking method of the present invention. A: Crab B: Sliced almond P: Vacuum pack

Claims (1)

[Scope of Claims] 1. After thoroughly washing with water, wiping off moisture and drying at low temperature, the shells are added to a mixture of basic materials consisting of sake, mirin, and sodium bicarbonate mixed in a predetermined ratio and stirred well. The first step is to pickle the soft crabs, and then take out the crabs soaked in the mixture, wipe off the water, dry them again, coat them with flour, fry them in cooking oil, and dip them in a seasoning sauce consisting of sake, mirin, and soy sauce. A method for processing and cooking crab, which comprises a second step, and a third step of boiling the crab soaked in the sauce well to make teriyaki, then sterilizing it at high temperature and vacuum packaging. 2. The method for processing and cooking crab according to claim 1, which comprises teriyakiing it and then sprinkling sliced almonds, white sesame seeds, nuts, etc. on it and drying it.