PURPOSE: Crab preserved in soy sauce using medicinal herbs and rice straw and a producing method thereof are provided to improve the nutritional value of crab by using medicinal herbs. CONSTITUTION: A producing method of crab preserved in soy sauce using medicinal herbs and rice straw comprises the following steps: boiling 25-30 kg of water, soy sauce, and other ingredients in a pot at 85-100 deg. C for 30-45 minutes； adding 5 kg of recycled soy sauce into the boiled mixture, and secondly boiling the mixture at 75-85 deg. C for 10 minutes over a weak flame； cooling the boiled soy sauce mixture, and adding 0.2-0.5 kg of rice straw into the mixture for aging for 3-4 hours； removing onion, spring onion, ground garlic, ground ginger, medicinal herbs, the rice straw, and other solid ingredients from the soy sauce using a sieve； washing frozen crab, and inserting 20 kg of crab into a pot before pouring the soy sauce over the crab； and aging the crab at 2-5 deg. C for 3-5 days, and storing the crab at 1-3 deg. C below zero for 12-24 hours. [Reference numerals] (AA) Preparing ingredients； (BB) Storing fresh crab at -50 deg C； (CC) Producing crab preserved in soy sauce； (DD) Washed crab； (EE) Soy sauce from the Crab preserved in soy sauce； (FF) Inserting into a pottery； (GG) Storing and aging in a low temperature chamber； (HH) Crab preserved in soy sauce using medical herbs and rice straws； (II) Producing soy sauce； (JJ) Boiling water, medical herbs, and other ingredients； (KK) Adding traditional soy sauce, and boiling in weak fire； (LL) Cooling the soy sauce, and adding rice straws for aging； (MM) Sieving soy sauce for removing solid ingredients； (NN) Sieved soy sauce(crab soy sauce)본 발명은 한약재와 볏짚을 이용하여 제조된 간장게장 및 그의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 가마솥에 물과 간장을 넣고, 각종 첨가재료와 한약재를 혼합하여 일정시간 게장용 간장을 끓이고, 재사용간장을 추가하여 약한 불로 끓인 후, 끓여진 게장용 간장을 식힌 다음에 식혀진 간장에 볏짚을 첨가하여 숙성시킨 게장용 간장국만으로 꽃게에 부어넣어 옹기에서 보관 숙성함으로서, 게가 가지고 있는 고유의 영양에 첨가재료가 가지는 영양분이 추가로 혼합되어 영양이 풍부한 간장게장을 제공하는 것에 관한 것이다.
