The present invention relates to a method for preparing soy sauce marinated crab, capable of increasing storability and removing unpleasant smell of soy sauce marinated crab by preparing the soy sauce marinated crab using Hooker chives and red snow crab component in addition to a soy sauce. The soy sauce marinated crab prepared by the method of the present invention have increased antibacterial activities due to action between a methionine component of the red snow crab and a sulfur component of the Hooker chives, and astacin derived from astaxanthin in shell of the red snow crab increases antioxidant activities of the soy sauce marinated crab along with Hooker chives. Since spoilage and deterioration are prevented even after a long-term preservation of the soy sauce marinated crab while taste is kept intact for a long time, production of low salt soy sauce marinated crab becomes possible. In addition, by adding Hooker chives, specific unpleasant smell of crab and soy sauce is reduced, and production of functional soy sauce marinated crab enriched with useful physiologically active substances by adding chitosan obtained from the chitin of the red snow crab shell and Hooker chives into the soy sauce.본 발명은 간장소스에 홍게 성분과 삼채를 포함시켜 간장게장을 제조함으로써 간장게장의 불쾌취를 제거하고 저장성을 증가시키는 간장게장의 제조방법에 관한 것이다.본 발명의 방법으로 제조되는 간장게장은 홍게의 메티오닌 성분과 삼채의 유황성분 간의 작용으로 항균활성이 증가하고 홍게 껍질의 아스타산틴에서 유래된 아스타신이 삼채와 함께 간장게장의 항산화활성을 증가시키므로 간장게장을 장기간 보관하여도 부패 및 변질이 방지되고 맛이 오랫동안 유지될 수 있어서 저염 간장게장의 제조가 가능하며, 또한 삼채가 첨가되어 게와 간장 특유의 불쾌취가 감소하고 삼채와 홍게 껍질의 키틴으로부터 얻은 키토산을 간장소스에 부가하므로 유용 생리활성물질이 풍부한 기능성 간장게장의 제조가 가능하다.
