PREPARATION METHOD OF SAUCE USING RED CRAB

PURPOSE: A method for making sauce using fresh red crab considering preservation and use of product is provided to simplify manufacturing process of traditional American sauce and enhance quality of the sauce. CONSTITUTION: A method for making sauce comprises: a step of pulverizing carapace in which...

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Hauptverfasser:	CHOI, SOO KEUN, YANG, CHANG JUN, BYUN, GWANG IN, KIM, DONG SEOK, HA, JONG MYUNG, BAE, GUM KWANG, PARK, MI LAN, CHO, WOO JE, LEE, JAE SUNG, KIM, DONG JIN, SEOUNG, TAE JONG, LEE, SANG MIN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: A method for making sauce using fresh red crab considering preservation and use of product is provided to simplify manufacturing process of traditional American sauce and enhance quality of the sauce. CONSTITUTION: A method for making sauce comprises: a step of pulverizing carapace in which crab meat is removed; a step of adding tomato, onion, carrot, salary, garlic, parsley, butter, salt, wine and water to the pulverized carapace and extracting at high temperature at 120°C and 0.22mPa(10Kgf/cm^2) for 60 minutes; a step of adding salt and beurre manie; and a step of filtering the mixture to remove hardened oil.