COOKING METHOD TO REMOVE THE ASTRINGENCY OF CRAB PRESERVED IN SOY SOURCE

摘要

A cooking method to remove the astringency of crab preserved in soy source is provided to remove the fishy smell and astringency by using the sweetener of the sugar alcohols replacing the sugar, and to maintain the taste. A cooking method to remove the astringency of crab preserved in soy source comprises (i) a step for selecting the crabs, performing quick freezing and storing it in a cool state; (ii) a pretreatment step for removing the foreign material of the crab and storing it in a cool state of 0-5 deg.C; (iii) a step for heating a sauce mixed with soy sauce, sugar alcohols, spice vegetable, water and sugar to sugar alcohols and dipping the crabs of the (ii) step in the sauce; (iv) a step for picking up crabs in the heated source and heating the source added with arid Lentinus edodes and water; and (v) a step for dipping the crabs of the (iii) step in the source and storing it in a cool state of 0-5 deg.C. The sugar alcohols is sorbitol.