JP2001231513A - Packaged bivalve and method and apparatus for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a packaged bivalve capable of providing a bivalve having a delicious flavor when thawed and to provide a method and an apparatus for producing the same. SOLUTION: Bivalves 2 are vacuum packaged in a flat sealing bag 3 in such a way that seashells 2a are faced to both sides 3a and 3b of the bag 3. The bivalves are boiled in a packaged state and frozen. The packaged bivalves are produced by passing through a previously cleaning process, a measuring process, a vacuum packaging process, a boiling process, a cooling process, a rapid freezing process and a freezing and preserving process. In the boiling process, a boiling tank having steam nozzles facing a netlike conveyor from above and below the conveyor is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged bivalve filled with edible bivalves such as clams, clams, clams, and the like, and a method and apparatus for producing the same.

[0002]

2. Description of the Related Art Conventionally, in order to fill and package edible bivalves as described above in a packaging bag, the bivalves are pre-washed and sanded, washed with hot water, and then drained and placed in a packaging bag. Filled in quantity and frozen for storage. The scallop is cut off by hot water washing (it is said in the industry that the scallop is excluded), and the shell is open and the mouth is open. In some cases, it is simply frozen and then packaged.

[0003]

The above-mentioned method of washing bivalves, washing them with hot water, packaging them, and freezing them causes the shellfish extract to flow out into the washing bath during the washing with hot water. However, even if it is thawed, it is not possible to obtain a bivalve with a rich flavor, and the commercial value as a packaged bivalve product is low. In addition, the method of simply freezing and packaging this has the disadvantage that the bivalves die by freezing, so the mouth does not open even if thawed and cooked. It could be adopted only in Japan.

[0004] The present invention has been made in view of the above problems, and an object of the present invention is to provide a packaged bivalve capable of obtaining a flavorful bivalve when thawed and cooked, and a method and apparatus for producing the same. I have.

[0005]

According to the present invention which has been made with the above object, the bivalves are vacuum-packaged in a flat sealed bag to hold the shell so as not to open, and in this state, the shell is opened from outside. It is boiled with steam.

That is, the packaged bivalve of the present invention is a packaged bivalve in which an edible bivalve is filled and packed in a packaging bag, wherein the bivalve is vacuum-packaged in a flat sealed bag with the shell facing the front and back of the bag. The packaged bivalve is characterized in that it is boiled in a packaged state and is frozen.

[0007] The bivalves can be edible, such as clams, clams, clams, blue willows, red clams, and clams. However, it is excluded when packaging is assumed to be eaten raw. Further, the sealed bag can be formed of a transparent bag made of a synthetic resin film, but can also be formed of an opaque bag formed by laminating an aluminum film on a synthetic resin film, or forming an aluminum film by vapor deposition or the like. .

Further, the method for producing a packaged bivalve of the present invention is a method for producing a packaged bivalve by filling and packaging an edible bivalve in a packaging bag, wherein the bivalve is placed in a flat sealed bag.
A method for producing a packaged bivalve, comprising: a step of vacuum-packing the shell with the shell facing the front and back of the bag; a step of boiling the vacuum-packed bivalve; and a step of freezing the boiled bivalve. It is.

Further, the apparatus for manufacturing a packaged bivalve of the present invention is a device for manufacturing a packaged bivalve by filling and packaging an edible bivalve in a packaging bag, wherein the bivalve vacuum-packaged in a flat sealed bag is boiled. A boiler provided with a net-shaped conveyor for transporting a flat sealed bag horizontally for the process, and a steam nozzle facing the net-shaped conveyor from above and below along the net-shaped conveyor An apparatus for manufacturing a packaged bivalve, comprising a processing tank.

[0010] A horizontally long box-shaped processing tank having one end serving as an inlet and the other end serving as an outlet, and a net-shaped conveyor horizontally provided in the processing tank along the longitudinal direction.
A steam nozzle installed toward the conveyor from above and below the conveyor in the processing tank, and the flat sealed bag inserted from the entrance is transported sideways, and the front and back of the sealed bag are transported during transport toward the outlet. A steam processing tank for packaging bivalves, wherein steam can be jetted from the steam nozzle.

[0011]

According to the packaged bivalve of the present invention as described above,
Since it is boiled in a vacuum-sealed state in a sealed bag, the shellfish extract can be prevented from flowing out. In addition, since the shells of the bivalves are held in a sealed bag by vacuum packaging, the shellfish extract can be held inside the shells as much as possible. Further, according to the method and apparatus for manufacturing a packaged bivalve of the present invention, it is possible to efficiently manufacture the above-described excellent packaged bivalve. In particular, the boil processing is performed by spraying steam from above and below the shell while the bivalve is lying sideways, thereby enabling uniform boil processing.

[0012]

Embodiments of the present invention will be described below with reference to the accompanying drawings.

FIGS. 1 and 2 show the appearance of a packaged bivalve 1 according to an embodiment. A plurality of edible clams (for example, clams) 2 are vacuum-packaged in a flat sealed bag 3. The bivalve 2 is accommodated with the shell 2a facing the front 3a and the back 3b of the sealed bag 3. The sealing bag 3 is made of a transparent synthetic resin film, and the outer edge 3c is heat-sealed and hermetically sealed. Therefore, the front and back synthetic resin films are in close contact with each other around the bivalve 2, and the shell 2 a of the bivalve 2 is pressed by the front and back synthetic resin films.

Further, the above-mentioned bivalve shell 2 is boiled by a method described in detail below in a state of being vacuum-packaged in a sealed bag 3 and then frozen. FIG. 3 shows a process chart for manufacturing the above-mentioned packaged bivalve 1. It shifts from pre-cleaning step 4 to measuring step 5 and vacuum packaging step 6,
Next, the process proceeds to the boil processing step 7 and the cooling step 8, passes through the rapid freezing step 9, and finally shifts to the freezing storage step 10, and the above-described packaged bivalve 1 is manufactured.

After the bivalves 2 are first washed and sanded in a pre-cleaning step 4, a predetermined amount of the bivalves 2 to be filled in the sealed bag 3 is measured in a measuring step 5. The bivalve shell 2 weighed in the measuring step 5 is then vacuum-packed in the sealed bag 3 in a vacuum packing step 6.

FIG. 4 shows an example of how the bivalve shell 2 weighed in the weighing step 5 is stored in the sealed bag 3. In this example, a thin rectangular container 11 is used in the measuring step 5. The rectangular container 11 has a short side wall 1 around four sides of a square bottom plate 12.
3 is provided, and has a depth substantially equal to the thickness of the bivalve 2 to be measured. One of the short side walls 13 is rotatable toward the outside so that the bivalve 2 contained therein can be slid over the bottom plate 12 to be discharged as shown by a chain line in the figure. ing.

By arranging the bivalve shells 2 in the box-shaped container 11 with the shells 2a up and down with substantially no gap, a substantially constant amount of measurement can be performed each time. Weighed bivalve 2
Is inserted through the opening 3d into the sealed bag 3 as it is, and then only the square container 11 is pulled out from the sealed bag 3, so that the bivalve 2
a facing the front and back 3a, 3b of the sealing bag 3
It is made to remain in.

The sealed bag 3 containing the weighed clams 2 is placed in a deaerator (not shown) to exhaust the air in the bag.
The vacuum packaging step 6 can be completed by heat sealing the opening 3d.

Next, the bivalves 2 housed in the sealed bag 3 are processed in the boil processing step 7 so that the clams of the bivalves 2 are cut. The boil processing tank 14 used in the boil processing step 7
5 and 6 are shown in FIGS.

The boil processing tank 14 has one end at an entrance 15.
And a horizontally long box-shaped processing tank 17 having an outlet 16 at the other end. In the longitudinal direction of the processing tank 17, a net-shaped conveyor 18 extends horizontally from an inlet 15 to an outlet 16.
The net-shaped conveyor 18 uses a mesh plate or a punched metal as a conveyor belt.

Inside the processing tank 17, a steam pipe 20 connected to a steam supply line 19 is installed along the conveyor 18 above and below a net-shaped conveyor 18, and a predetermined pitch is provided in the steam pipe 20. The steam nozzle 21 attached at the position is opposed to the net-shaped conveyor 18. As shown in FIG. 6, the steam pipes 20 and the steam nozzles 21 are formed in two rows in the width direction of the net-shaped conveyor 18 in this example.

In order to prevent the steam injected from the steam nozzle 21 from escaping to the outside of the treatment tank 17 as much as possible, the inside of the treatment tank 17 is located before and after the steam pipe 20, that is, at the inlet 15 side and the outlet 16 side. , Passage opening 2
The partition walls 23 and 24 in which the processing tank 17 is formed are provided so that the processing tank 17 can be substantially closed.
Further, a curtain 26 is provided which hangs down from one side of the hopper 25 constituting the entrance 15 toward the net-shaped conveyor 18.

On the outside of each partition wall 23, 24,
Exhaust ducts 27 and 28 for steam leaking from the passage opening 22 are provided, and a drain valve 29 for discharging condensed steam is provided at the bottom of the processing tank 17.

The boil processing step 7 is performed by putting the sealed bag 3 having undergone the vacuum packaging step 6 from the inlet 15 of the boil processing tank 14. The sealed bag 3 inserted from the inlet 15 is placed laterally on the net-shaped conveyor 18 and is conveyed to the outlet 16 side.
Therefore, the bivalves 2 vacuum-packed in the sealed bag 3
Is transported with the shell 2a facing up and down.

When the sealed bag 3 conveyed by the net-shaped conveyor 18 advances inside through the passage opening 22 of the partition wall 23, the steam sprayed from the steam nozzle 21 is received from above and below and boiled. Will be. Since steam is sprayed simultaneously from above and below the sealed bag 3 and steam is sprayed over a wide range by the steam nozzles 21 arranged in two rows, each bivalve 2 in the sealed bag 3
Is performed substantially uniformly. The steam nozzles 21 may be installed in one row or three or more rows.
It is appropriately determined according to the type of the bivalve 2 to be processed and the mode of accommodation of the bivalve 2 contained in the sealed bag 3.

The time during which steam is injected in the boil processing step 7 depends on the temperature of the steam and the steam nozzle 2.
The transfer speed of the net-shaped conveyor 18 is determined in consideration of the distance at which the device 1 is installed and the like.

To illustrate the case where the clam package bivalve 1 is manufactured, when the temperature of steam is 100 ° C., the time for receiving steam injection is preferably in the range of about 15 seconds to about 43 seconds. Times shorter than about 15 seconds were not enough to cut clam scallop. On the other hand, if it exceeds about 60 seconds, it can be said that the shell 2a is held down by the vacuum packaging with the sealing bag 3, but the extract of the shellfish flows out of the gap of the shell 2a, which is not preferable.

The sealed bag 3 conveyed by the net-shaped conveyor 18 receives steam spray from the steam nozzle 21, and then is conveyed to the outlet 16 through the passage opening 22 of the partition wall 24. A chute 30 is provided at the outlet 16, and the sealed bag 3 slides on the chute 30 and is sequentially discharged to the outside. Therefore, a water tank 31 is provided outside the outlet 16 so as to receive the sealed bag 3 released from the chute 30.
By arranging (FIG. 5) and spreading ice water, the cooling step 8 can be performed immediately.

The sealed bag 3 that has passed through the cooling step 8 is successively transferred to a quick freezer (not shown) and a freezer (not shown), and a quick freezing step 9 and a freezing storage step 10 are executed. . Commonly used quick freezers and freezers can also be used in this embodiment. For example, a quick refrigerator has a structure in which the sealed bag 3 to be rapidly frozen can be immersed in an alcohol solution cooled to −25 to −30 ° C. It is desirable to use a refrigerator having a storage temperature of -20 to -25 ° C.

The packaged bivalve 1 manufactured as described above
After thawing, the bivalve 2 was taken out of the sealed bag 3 and heated and cooked. As a result, the shellfish extract remained in the shell 2a, and the flavorful bivalve 2 could be provided.

Further, the shell 2a is attached to the front and back 3a, 3
b, boiled in a vacuum-packed state, and as a result, the shell 2a is pressed with the sealing bag 3 to prevent the shellfish extract from leaking out, thereby obtaining a flavorful bivalve 2 Was able to contribute to

Further, a sealed bag 3 in which the clams 2 are vacuum-packaged.
Was conveyed sideways, and steam was injected from above and below during the conveyance to perform the boil processing. Therefore, it was confirmed that the boil processing could be performed substantially uniformly on each bivalve 2 and the commercial value could be improved.

The configuration of the boil processing tank 14 is effective for uniform boil processing for each bivalve 2 as described above.
In addition, since the configuration is such that the sealed bag 3 can be successively passed through the boil processing step, the production of the packaged bivalve 1 can be continuously and efficiently performed, and the packaged bivalve 1 of substantially constant quality can be produced. It is possible.

[0034]

As described above, according to the packaged bivalve of the present invention, the bivalve is vacuum-packaged in a sealed bag, boiled, and frozen, so that the shellfish extract may be lost. Without thawing, bivalves with rich flavor can be obtained.

Further, according to the production method of the present invention, there is an effect that bivalves can be packaged without losing the extract.

Further, according to the production apparatus of the present invention, there is an effect that the bivalves can be continuously and efficiently packed without losing the extract.

[Brief description of the drawings]

FIG. 1 is a plan view of a packaged bivalve according to an embodiment of the present invention.

FIG. 2 is a front view of the packaged bivalve.

FIG. 3 is a view showing a manufacturing process of the present invention.

FIG. 4 is a perspective view showing an example of an operation for measuring bivalves and storing them in a sealed bag.

FIG. 5 is a front sectional view showing an example of a boil processing tank used in a boil processing step.

FIG. 6 is a side sectional view of the boil processing tank.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Packaging bivalve 2 Bivalve shell 2a Shell 3 Sealing bag 3a Table of sealing bag 3b Back of sealing bag 3c Outer edge of sealing bag 3d Opening of sealing bag 4 Pre-cleaning process 5 Measuring process 6 Vacuum packaging process 7 Boil processing process 8 Cooling process Reference Signs List 9 quick freezing step 10 freezing storage step 11 box-shaped container 12 bottom plate 13 short side wall 14 boil processing tank 15 inlet 16 outlet 17 processing tank 18 net conveyor 19 steam supply line 20 steam pipe 21 steam nozzle 22 passage opening 23, 24 partition wall 25 Hopper 26 Curtain 27, 28 Exhaust duct 29 Drain valve 30 Chute 31 Water tank

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3E035 AA20 BA08 BC02 BD02 BD10 CA07 DA01 3E067 AA11 AB01 AC03 AC12 BA12A BB14A CA11 CA24 EA06 EE48 FA01 FB11 FC01 GA15 GC01 GD02 GD07 4B011 MC04 4B042 AC03 AC06 AP39 AP10

Claims (9)

[Claims] 1. A packaged bivalve 1 comprising an edible bivalve 2 filled and packaged in a packaging bag, wherein the bivalve 2 is placed in a flat sealed bag 3 and the shell 2a is directed toward the front and back 3a, 3b of the bag 3. A packaged bivalve, which is packaged, boiled in a packaged state, and frozen. 2. The packaged bivalve according to claim 1, wherein the clams of the bivalve 2 are cut by boiling. 3. A method for manufacturing a packaging bivalve 1 by filling and packaging an edible bivalve 2 in a packaging bag, wherein the bivalve 2 is placed in a flat sealed bag 3 and the shell 2a is directed to the front and back 3a, 3b of the bag 3. And a step of boiling the vacuum-wrapped bivalve 2, a step 9 of freezing the boiled bivalve 2, and a step of freezing the boiled bivalve 2. . 4. The boil treatment step 7 is performed in a range not less than the time required for cutting the scallop of the packaged bivalve 2, and not exceeding the time at which the extract of the bivalve 2 flows out of the shell 2a. The method for producing a packaged bivalve according to claim 3, wherein 5. The boil processing step 7 comprises transporting the bivalve shell 2 on a net-shaped conveyor 18 with the flat sealed bag 3 vacuum-packaged sideways, and steaming from above and below the net-shaped conveyor 18 toward the sealed bag 3. The method for producing a packaged bivalve according to claim 3 or 4, wherein the method is performed by spraying. 6. An apparatus for producing a packaged bivalve 1 by filling and packaging an edible bivalve 2 in a packaging bag, wherein for a step 7 of boiling the bivalve 2 vacuum-packaged in a flat sealed bag 3, A boiler provided with a net-shaped conveyor 18 for transporting the flat sealed bag 3 sideways, and a steam nozzle 21 facing the net-shaped conveyor 18 along the net-shaped conveyor 18 from above and below. An apparatus for manufacturing a packaged bivalve, comprising a processing tank 14. 7. The apparatus according to claim 6, wherein the steam nozzles 21 are arranged in a plurality of rows along the net-shaped conveyor 18. 8. One end is an inlet 15 and the other end is an outlet 16.
The processing tank 17 is in the form of a horizontally elongated box which is in a substantially closed state, a net-shaped conveyor 18 is provided in the processing tank 17 along the longitudinal direction, and the conveyor 18 is disposed from above and below the conveyor 18 in the processing tank 17. Nozzle 21 installed toward
The flat sealed bag 3 introduced from the inlet 15 is conveyed sideways, and the steam nozzle 21 is inserted into the front and back 3a, 3b of the sealed bag 3 during the conveyance toward the outlet 16.
A boil processing tank for packaging bivalves, characterized in that steam can be sprayed from it. 9. The boiler for packaging bivalves according to claim 8, wherein the steam nozzles are arranged in a plurality of rows along the belt-shaped conveyor.