JP2000139333A - Production of shucked shellfishes - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing shucked shellfishes convenient for handling by which drips are not caused at the time of thawing and cooking while leaving tastiness of the shellfishes and keeping quality is retained by half-boiling the shucked shellfishes and quick freezing the half-boiled shucked shellfishes in relation to a method for producing the shucked shellfishes of bivalves such as a short-necked clam or a hard clam. SOLUTION: Shellfishes after testing the freshness state, shape, etc., are preserved in seawater at about 15 deg.C temperature for 8-12 h to carry out sand discharge and the seawater is replaced several times at an interval of about 2 h to remove sand. Impurities such as flesh out of shape, shells and hair are removed from the shellfishes after carrying out the sand removal one by one to carry out the hand shucking while conducting the grading. The shells and shellfishes are washed in flowing water while removing foreign materials such as sand or shells and then heated at >=95 deg.C for about 20 s to perform blanching. The blanched shucked shells and shellfishes are subsequently cooled with ice water, quick frozen at <=-35 deg.C and clear water is cooled to carry out the glazing. The glazed shucked shells and shellfishes are then refrozen at <=-35 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing shellfish shells of clams such as clams and clams. The present invention relates to a method for producing shellfish peeling, which is drip-free, storable, and easy to handle.

[0002]

2. Description of the Related Art Clams, clams, oysters, bivalves such as red mussels are used as ingredients for Japanese foods such as mixed rice, porridge, soups, fried foods, soups, and stir-fry and pizza, vongole, vongole sauce, coquille, gratin. , Doria, croquettes, etc. are widely used as ingredients for Chinese and Western foods. Although these bivalves are able to fully extract the umami of shellfish by using live shellfish for cooking, they are processed into frozen foods for ease of storage and cooking. Is common.

[0003] In these frozen foods of shellfish, raw shellfish are frozen in an uncooked state as they are, then thawed and cooked at the time of eating, and cooked products are frozen and thawed. You can just eat it as it is, and freeze the half-cooked food,
Some foods can be eaten simply by placing them in a microwave oven or performing a simple heat treatment such as steaming.

[0004]

However, if the raw shellfish is frozen in an uncooked state as it is, drips will be generated at the time of thawing, and during cooking, the surface will be slickened and the fresh smell will remain, and the raw shellfish will not be dried. Was almost something different. In addition, when the cooked product is frozen, shellfish cannot be used as a raw material for cooking, and thus there is a problem that versatility is lacking.
Furthermore, in the case of boiled shellfish products, most of the natural flavors and taste components of raw shellfish flow out during the boiling process, and the final product has little umami and nutrients remaining. turn into.

[0005] The present invention is intended to solve the above-mentioned problems, and half-boiled shellfish is rapidly frozen by freezing, so that the shellfish remains delicious and no dripping occurs during thawing cooking. It is an object of the present invention to provide a method for producing shellfish peeled meat which is preservable and easy to handle.

[0006]

According to the invention to be patented, a shellfish whose freshness and shape have been inspected is cultivated in seawater at a temperature of about 15 ° C. for 8 hours to 12 hours. In addition to taking out the sand, the seawater was replaced several times about every two hours to remove the sand, and the shelled shellfish was removed for 1 hour.
Hand-peeling while removing and removing foreign substances such as crumbs, shells, hair, etc. individually, and washing while removing foreign matter such as sand and shells in running water, and then at 95 ° C to 98 ° C ,
After blanching by heating for about 20 seconds, cool with ice water, freeze quickly at -35 ° C or less, cool fresh water, apply grace, and refreeze at -35 ° C or less. A method for producing shellfish peeled meat, characterized in that:

[0007] Until the freshness state and shape are inspected, the shellfish are kept in a refrigerator and kept in a low temperature state. By storing in this state, sand removal of shellfish, which is the next step, is further ensured. After the inspection, put in seawater to remove sand. The temperature of seawater at the time of sand removal is about 15 ° C., which is to maintain a state close to the seawater temperature at which shellfish naturally inhabit. In addition, sand removal is almost completed by cultivating for 8 to 12 hours.
Furthermore, by replacing the seawater several times during this time, the sand removal effect is higher.

[0008] At the time of hand stripping, shells are sorted out by removing those that have collapsed and those whose shells are easily broken, and removing foreign substances such as hair. Fallen seashells can be easily sorted out, but whether or not the shells are easily broken is checked individually by hitting the shell against a stainless steel table or hitting it with a hand-stripping tool. Then, the hand-peeled shellfish is washed while removing foreign substances in running water.

[0009] The planting is performed by heating.
The reason why the heating temperature is 95 ° C. to 98 ° C. and the heating time is about 20 seconds is that if the time is longer than 20 seconds, the umami components of the shellfish flow out. Is insufficiently planned. 95 ° C
If the temperature is as follows, it is a short time of about 20 seconds, so that only the surface of the shell is heated and no heat is transmitted to the inside of the shell. In addition, when heating at more than 98 ° C. and 100 ° C. for about 20 seconds, the inside of the shellfish is blanched and the umami component flows out as described. Shellfish that have been heated and planted are cooled with ice water. By cooling, the surface of shellfish is tightened, so that the umami component can be confined in the meat.

[0010] Then, it is rapidly frozen at -35 ° C or less. This quick freezing is performed according to the known I.D. Q. F. Because it is frozen, each of the shellfish is individually and firmly frozen. After cooling shimizu for frozen shellfish and performing grace,
The product is re-frozen at −35 ° C. or lower to obtain a product (see Table 1).

When commercializing, for example, 500 g or 1 k
It is weighed to a size for business use or home use such as g, filled in a predetermined plastic bag, and sealed. Then, the presence or absence of a metal piece is detected by a metal detector, and it is packed in a box and stored at -18 ° C.

[0012]

[Table 1]

As described above, according to the production method of the present invention, shellfish whose freshness and shape have been inspected are cultivated in seawater at a temperature of about 15 ° C. for 8 hours to 12 hours to remove sand. At the same time, the seawater was replaced several times about every two hours to remove sand, and the shelled shells were removed one by one, and the shells, hairs, and other foreign substances were removed and sorted to remove hands. After washing in running water while removing foreign substances such as sand and shells, blanching is performed by heating at 95 ° C. to 98 ° C. for about 20 seconds, and then cooled with ice water,
The present invention is characterized in that after quick freezing at 35 ° C or less, chilling of the fresh water is performed and grace is applied, then refreezing is performed at −35 ° C or less.

Therefore, no drip is produced during the thawing cooking while leaving the umami of the shellfish, so that the cooking can be simplified, the labor of the cooking can be saved, and the labor of clearing after the cooking can be saved. In addition, I. Q. F. Because it is frozen, only the required amount can be taken out, the thawing time is shortened, there is preservation, and it is convenient to handle.

Examples of the cooking include mixed rice and porridge,
As ingredients for Japanese food such as soups, fried foods and seasonings,
Stir fry or pizza, vongole, vongole sauce, coquille,
It is suitable as an ingredient for Chinese and Western foods such as gratin, doria, and croquettes.

[0016]

EXAMPLE 4 4 g of rice, 500 g of frozen clam peeled by the method of the present invention and 4 cups of dashi juice were prepared. The rice was sharpened as usual, then 500 g of clam stripped naturally and 4 cups of dashi juice were cooked in an electric rice cooker. After mixing and eating the finished clam rice, it was as good as when the raw clam was washed and used.

[0017]

COMPARATIVE EXAMPLE 4 g of rice, 500 g of a commercially available frozen clam peel and 4 cups of dashi juice were prepared. Rice is sharpened as usual, and then naturally thawed clam peeled 500g
And 4 cups of dashi juice and cooked in an electric rice cooker. After eating the finished clam rice and mixing it, it was found that the smell peculiar to the whole remains as compared with the case where the raw clam was washed and used.

Claims (1)

[Claims] 1. The shellfish whose freshness and shape have been inspected are cultivated in seawater for about 8 to 12 hours at a temperature of about 15 ° C. for sanding, and several times every about 2 hours. Replace the seawater and remove the sand, remove the sand from the shells one by one, remove the shells, hairs, and other foreign substances and remove them by hand. Cleaning while removing foreign matter of
After blanching by heating at 8 ° C for about 20 seconds,
A method for producing shellfish strips, comprising cooling with ice water, rapidly freezing at -35 ° C or lower, cooling fresh water, glazing, and re-freezing at -35 ° C or lower.