JP2001136900A - Method for producing shucked squilla - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problems of a raw squilla not being shucked neatly in a good yield while raw shrimps capable of being readily shucked (e.g. a northern shrimp, a banded shrimp and a peony shrimp) can be shucked neatly in a good yield and can be eaten. SOLUTION: The squilla is subjected to a pressurizing treatment to facilitate the shucking and to provide the objective shucked squilla in a state near to the raw state. The shucked squilla in the state near to the raw state can be produced thereby different from a conventional method for producing the shucked squilla, and the utilizing range thereof as a food is widened.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for making shellfish easier to shell by pressurizing.

[0002]

2. Description of the Related Art A common method of eating a giant clam is to boil it in water or salt water to make it easy to shell and eat.

[0003]

The shrimp (shell red shrimp, kuruma shrimp, button shrimp, etc.) that is easy to shell can be shelled raw and with good yield, but shako must shell with good yield and form in raw. Could not.

An object of the present invention is to produce a shell of a giant clam in a state close to raw by removing the shell from the shell with a good appearance and a good yield.

JP-A-54-67076, JP-B-60-1
7488 "Krill and shrimp shelling equipment"
Shelling is performed by crushing the shrimp using individual rotating drums, but it is considered difficult to shell the shrimp in this way with good yield and yield when shelling the shrimp by this method.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention makes it easier for shellfish to unshell by pressure treatment,
It is intended to provide sharks that are almost raw.

FIG. 1 shows a change in ease of shell removal (breaking stress) of a giant clam subjected to a pressure treatment for 10 minutes.

[0008] The lower the numerical value of the breaking stress, the easier the shelling is.

[0009] As shown in FIG.
It has been found that the above pressure treatment facilitates shell removal.

FIG. 2 shows a change in the color tone (brightness) of the muscle of a giant clam subjected to the pressurizing treatment for 10 minutes.

In order to show the clarity of the muscle, the lightness was measured by placing a black plate below. The lower the brightness, the higher the transparency, and the higher the brightness, the lower the transparency.

Visually, when the brightness was around 35 to 50, it was almost raw.

[0013] As shown in FIG.
It has been found that when the pressure treatment of a or more is performed, the color tone of the muscle becomes white and approaches the color tone of the muscle when heated.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, when producing a shrimp subjected to pressure treatment, the shrimp is first sealed with a packaging material together with water.

Next, the pressurizing process is performed using an apparatus equipped with a constant temperature water circulation device capable of performing the pressurizing process at an isotropic pressure by a liquid pressure.

After the pressure treatment is completed, the head and tail are cut off with scissors, a kitchen knife, or the like, cuts are made along both left and right ends of the shell, and the shell is removed with fingers.

The food produced according to the present invention is easily shelled by the pressure treatment, and is not heat-treated with hot water. Can be.

[0018]

EXAMPLES Next, the present invention will be described in more detail and specifically with reference to examples, but the present invention is not limited to the following examples.

A method for producing bark shells by pressurizing is as follows.

First, the giant clam is sealed with water using a wrapping material.

This time, a food pressurizing tester (MCT-150F) manufactured by Mitsubishi Heavy Industries, Ltd. was used as the pressurizing device.

The periphery of the high-pressure pressurized water tank is cooled by a constant-temperature water circulating device, and the pressure of the high-pressure pressurized water tank during the pressurization treatment is adjusted to about 10 ° C.

A pressure treatment is performed at 50 to 200 MPa for 10 minutes.

In the embodiment, the shrimp is sealed with water by a wrapping material, but this is for keeping the inside of the high-pressure pressurized water tank clean. When actually producing bark of a giant clam, the giant clam can be directly put into a high-pressure pressurized water tank and pressurized.

In the embodiment, the high pressure pressurized water tank was cooled in order to clarify that the cause of the ease of shell removal of the giant clam was due to pressure. When actually manufacturing a bark of a giant clam, the change in the water temperature in the high-pressure pressurized water tank during the pressure treatment is about plus or minus 10 ° C., so that cooling of the high-pressure pressurized water tank is not essential.

After completion of the pressure treatment, the head and tail are cut off with scissors, a kitchen knife, or the like, cuts are made along the left and right ends of the shell, and the shell is removed with fingers.

The yield of the finished bark is about 30% when calculated from raw (shelled).

[0028]

As described in detail above, the present invention is a method for producing shellfish bark that is close to a raw state by making the shell shell easy to shell with good appearance and yield by pressurizing treatment. The following effects are obtained.

1) Unlike the conventional method for manufacturing bark strips, bark strips can be manufactured in a state close to raw, and the range of use as food can be expanded.

2) It is presumed that this production technique can be applied to crustaceans other than the giant clam, and there is a possibility that new food materials will be born.

[Brief description of the drawings]

FIG. 1 shows a change in fracture stress of a giant clam due to a pressure treatment.

FIG. 2 shows the color tone (brightness) of a giant clam by pressure treatment.
This shows the change of

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hideaki Nagao 1551-4 Taira-cho, Nagasaki City, Nagasaki Prefecture Inside the Nagasaki Prefectural Fisheries Experimental Station (72) Inventor Takeshi Nonaka 4551-4 Taira-cho, Nagasaki City, Nagasaki Pref. Nagasaki Prefectural Fisheries Experimental Station (72) Inventor Shigeru Kawazoe 824-3, Inourago, Nishisonogi-gun, Nagasaki Prefecture (72) Inventor Kuji, Ugo 814-5, Odogo, Kinkai-cho, Nishisonogi-gun, Nagasaki Prefecture (72) Inventor Masuji Ura, Higashisonogi-gun, Nagasaki Prefecture 138 Higashisonogi-cho Koongo F-term (reference) 4B011 MB04 4B042 AC10 AD39 AG69 AH01 AP06 AP21 AP28

Claims (1)

[Claims] 1. A method for producing bark of giant clam by pressure treatment.