The present invention relates to Eriocheir sinensis marinated in soy sauce containing active ingredients of mulberry leaves and a method for making the same and, more specifically, to Eriocheir sinensis marinated in soy sauce containing active ingredients of mulberry leaves and a method for making the same, wherein the Eriocheir sinensis marinated in soy sauce containing active ingredients of mulberry leaves is made by immersing Eriocheir sinensis, which has previously been desilted and washed, in a soy source mixed liquid containing an extract of mulberry leaves, followed by first aging; separating only the aged soy source mixed liquid therefrom to a separate container, putting mulberry leaves, a plum fermented liquid, pears, peppers, green onions, and onions into the aged soy sauce mixed liquid, and heating and cooling the mixture to prepare a seasoning liquid; and putting the aged Eriocheir sinensis in the seasoning liquid, followed by second aging. According to the present invention, the plum fermented liquid is added to the soy sauce used in the making of the Eriocheir sinensis marinated in soy sauce, thereby causing no free crystals when Eriocheir sinensis is immersed and aged in the soy source, and the extract of mulberry leaves is added to the soy sauce, thereby obtaining useful efficacies of the mulberry leaves, such as suppressing hypertension and arteriosclerosis and exhibiting anti-aging and anticancer activities, together with nutrients of Eriocheir sinensis. Further, according to the present invention, the Eriocheir sinensis marinated in soy sauce has no free crystals at the time of aging and retains a good taste and flavor, and thus is preferred by all ages and sexed, thereby promoting the consumption of the Eriocheir sinensis marinated in soy sauce.
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