METHOD FOR MANUFACTURING FUNCTIONAL SALT-FERMENTED CRAB SAUCE WITH GINSENG AND MUSHROOM

摘要

PURPOSE: A producing method of functional blue crab sauce using ginseng and mushroom is provided to offer the abundant taste and nutrition of the blue crab sauce to users. CONSTITUTION: A producing method of functional blue crab sauce using ginseng and mushroom comprises the following steps: washing and grinding 100 parts of blue crab by weight(S100); adding 25-45 parts of edible salt into the ground blue crab, and firstly aging the mixture for 20-40 days(S110,S120); adding 0.5-1.5 parts of ginseng by weight, and 2-3 parts of pleurotus eryngii by weight into the aged mixture(S130); secondly aging the mixture for 6-12 months(S140); and separating liquefied sauce from the mixture using a filtering net or a germanium filter(S150).