Novel rice crab processed food and manufacturing method

摘要

In the present invention, when put in a soybean oil (hereinafter referred to as soybean oil) raised to 280 ℃ water-washed rice crab (aka: crushed) to drop the temperature of the soybean oil to 180 ℃ by evaporation of water contained in the rice crab And, the temperature of the soybean oil gradually rises, the rice crab is fried, and at this time, the steaming treatment for about 7 to 10 minutes from 180 ° C, the initial temperature of the soybean oil, to 250 ° C, the end of frying, mixed with seasoning 60 to 80 By providing a new method for making rice crab, such as roasting at 5 ° C. for 5 to 10 minutes, and then cooling it to 15 ° C. and packaging the product with a PE film, rice crab is in the soybean oil. It's not cooked properly but deeply fried, so it doesn't absorb soybean oil. It's crispy fried as above. No fishy smell of colors has also authored appropriately sense and savory flavor and aroma, and excellent color effect of such ssalge exhibits the color of the light brown when twigyeot.;In addition, since the shell of rice crab is fried crispy and eaten without throwing away the shell of rice crab, there is an excellent effect of promoting health through the strengthening of the immune system according to the supply of the chitosan component contained in the shell of the shellfish.