JP2004229518A - Method for heating crustacean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for heating crustacean by which even such food material like shrimp or crab as to have large crust with high electrical resistance can be electrically heated in a high energizing efficiency to make the crust turn red. <P>SOLUTION: The method for heating crustacean comprises subjecting raw crustacean after soaked in salt water to electrical heating, and thereafter, heating the crustacean via external heating through an ordinary method to make the crust turn red. The food material such as crustacean having an external skeleton is heated through two kinds of heating processes comprising electrical heating and ordinary external heating because of having large difference in material between the external skeleton and the contents therein. In the process, the crust is made to turn red through the ordinary external heating after the electrical heating because the electrical heating does not so highly raise the temperature and thereby the crust does not turn red only by the electrical heating. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for heating edible crustaceans, especially relatively large shrimps and crabs.
[0002]
[Prior art]
Typical edible crustaceans are shrimps and crabs. There are many types of shrimps, and those important for food include lobster, car lobster, shrimp lobster, honey lobster, lobster, sakura lobster, and the like. There are also many kinds of crabs, but those that are important for food include hair crabs, snow crabs, gazami, taraba crabs, and hanasaki crabs. Astaxanthin, a kind of carotenoid, is present in the shells of shrimps and crabs in combination with proteins, and when heated, the bond is broken to turn red. In addition, like the molluscs, these extracts are rich in various taste amino acids, taurine, betaine, homalin, etc. in the extract, and are related to umami.
[0003]
These shrimps and crabs are boiled, boiled, roasted, fried, etc., and used for food, but relatively large shrimps and crabs are often grilled and eaten with shells. However, when heated by a direct fire with a shell, heat conduction from the outside causes the shell to dry due to heating, and muscle contraction due to heat denaturation of muscle proteins, resulting in the inclusion of umami components. Moisture escapes. Then, it dries and a gap is formed between the shell and the muscle, and the heating time is prolonged due to the heat insulating effect of the gap. As a result, the taste and texture are reduced, and the appearance is significantly poor.
[0004]
In order to solve such a drawback of direct fire, it is conceivable to use an electric heating method. The method of energizing and heating is, for example, as described in Patent Literature 1, means for impregnating a heat-resistant sponge impregnated with a viscous edible paste containing a salt between a material to be heated and an electrode plate, As described in Patent Literature 2, a material to be heated is immersed in a conductive liquid in an insulating container, and a current is supplied to the material to be heated by means of applying an electric current to the conductive liquid by an electrode disposed in the container. Is a method of heating a material to be heated.
[0005]
[Patent Document 1]
JP-B-45-17131 (page 2)
[Patent Document 2]
Japanese Patent Publication No. 1-50374 (page 3)
[Patent Document 3]
JP 2002-345416 A (paragraph number 0015-0030)
[0006]
[Problems to be solved by the invention]
However, shrimp and crabs are characterized by having a shell that is hard and has a large electric resistance, whereby the efficiency of energizing heating is extremely low, and the effect of energizing heating is hardly obtained. Furthermore, since the heating is completed in a short time, the temperature of the shell does not increase, and the shell does not become a red-colored shell like when boiled.
[0007]
Therefore, the present invention provides a heating method that can increase the current-carrying efficiency and perform current-carrying heating, and can provide a red-colored shell, even for foods having a shell having a large electric resistance such as crustaceans such as shrimps and crabs. The purpose is to find out.
[0008]
[Means for Solving the Problems]
The method for heating a crustacean according to the present invention is characterized in that a raw crustacean after being immersed in salt water is electrically heated, and thereafter the shell is reddish by external heating according to a conventional method.
[0009]
Since the temperature of the shell does not rise so much by the electric heating, the shell becomes red by ordinary heating, whereas the shell does not become red by electric heating. Conventionally, heated shrimp and crab shells, whether baked or boiled, are determined to be red. Therefore, in the present invention, after the electric heating, the shell is turned red by external heating according to a conventional method. However, since this heating is only heating to make the shell red, short-time heating in an oven or the like is sufficient. In this manner, grilled shrimp and grilled crab that are delicious and have a good appearance can be obtained.
[0010]
As described above, in the case of foodstuffs having an exoskeleton such as crustaceans, since the exoskeleton and its contents are greatly different as materials, there are two types of heating processes: electric heating and external heating by a conventional method. Heating is effective.
[0011]
The conditions of the energization heating vary depending on the size of the shrimp, crab, and the material transport speed on the apparatus, but the energization voltage is 30 V or more and 75 V or less, the current is 25 A or more and 50 A or less, and the energization time is 1 minute or more and 5 minutes or less. It is appropriate to carry out electric heating at a high frequency. In this high-frequency electric heating, the frequency is preferably set to about 20 kHz.
[0012]
By heating the shrimp and crab with shells by the electric heating as described above, the whole is uniformly heated in a short time, and the taste is not reduced. In addition, by turning the shell red by passing through a roasting device after heating and applying an appropriate degree of browning to the surface as necessary, a delicious and good-looking grilled shrimp and grilled crab can be obtained.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the method for heating crustaceans according to the present invention will be described in detail.
FIG. 1 shows a manufacturing process of salted grilled shrimp as an example of a method for heating crustaceans.
As shown in FIG. 1, after a headed shrimp as a raw material is immersed in salt water, electric heating is performed and, if necessary, heating is performed in an oven or the like. After that, it is cooled and packaged to make a product. The energization heating is performed using two electrodes having different current conditions.
[0014]
FIG. 2 shows a heating step for heating 20 headed shrimp using the crustacean heating method of the present invention.
First, in the first electrode, the current is set to 34A to 40A, and heating is performed so that the head of the headed shrimp is 45 ° C, the belly is 46 ° C, and the tail is 49 ° C.
Next, in the second electrode, the current is set to 39A to 43A, and the head is heated so that the head of the headed shrimp is 70C, the belly is 72C, and the tail is 70C.
The energization heating conditions at this time are a voltage of 50 V, and an energization time of 1 minute and 30 seconds for the first electrode and 1 minute and 30 seconds for the second electrode, for a total of 3 minutes.
Finally, in the oven heating step, the head of the headed shrimp is heated to 75 ° C., the belly to 78 ° C., and the tail to 75 ° C.
[0015]
In the crustacean heating method of the present invention, of the energizing heating conditions, the energizing voltage is 30 V or more and 75 V or less. However, when the energizing voltage is less than 30 V, the energizing voltage is required to obtain a necessary heating temperature. If the energizing voltage exceeds 75 V, it is not preferable because it takes a long time, and it becomes difficult to perform appropriate energizing heating by generating a spark at the electrode contact part, and the internal organs are formed from the head of the headed shrimp. This is because boiling outflow is likely to occur.
[0016]
The reason why the frequency is set to 20 kHz is that, when conducting heating at a commercial frequency (50 Hz or 60 Hz), the Ti electrode used for conducting heating may cause electrolytic corrosion, which is not preferable for food hygiene.
Furthermore, the reason why the energization time is set to 1 minute or more and 5 minutes or less is that if the energization time is less than 1 minute, the achievable temperature varies, and the effect of energization heating cannot be sufficiently obtained. Is more than 5 minutes, the productivity is reduced.
[0017]
Although the apparatus for energizing heating is not particularly limited, it is preferable to use an automated apparatus for mass production. For example, a continuous energizing heating apparatus described in Patent Document 3 can be used. . The continuous energization heating device includes an electrolytic solution supply unit, at least one flexible good-top upper energizing member, a conveyor for conveying food, and a lower electrode disposed below a conveying surface of the conveyor. , At least one baffle bar disposed near the upper current-carrying member, and means for applying an AC voltage between the upper current-carrying member and the lower electrode, or between the baffle bar and the lower electrode. ing.
[0018]
Crustaceans used as materials in the present invention are generally relatively large shrimp and crab which are often baked and eaten with shells. The shrimp and crab are placed on a conveyor and heated while energized while being conveyed, so that a large amount of heat treatment can be continuously performed without removing moisture containing umami components.
[0019]
Further, by dropping salt water on the object to be heated, the gap between the shell and the muscle is filled with salt water, so that the power supply efficiency can be increased. In addition, the supply of the salt water prevents the shell and the muscle from drying, and the shell and the muscle are hardly separated from each other. By using the above-described goodwill-like current-carrying member, it is possible to increase the efficiency of current supply to shrimp and crab through a shell having a complicated surface shape.
[0020]
【The invention's effect】
As described above, according to the present invention, the following effects can be obtained.
(1) Electricity heating is applied to raw crustaceans after immersion in salt water, and then the shells are turned red by external heating according to a conventional method, thereby increasing the current-carrying efficiency of shrimp and crabs with shells. It can be heated, the whole is uniformly heated in a short time, and good taste can be maintained.
[0021]
(2) In addition, the shell is turned red by external heating according to a conventional method, and if necessary, the surface is appropriately browned, so that grilled shrimp and grilled crab that are delicious and have a good appearance can be obtained.
[Brief description of the drawings]
FIG. 1 is a diagram showing a manufacturing process of salted grilled shrimp as an example of a method for heating crustaceans.
FIG. 2 is a diagram showing a heating step when heating 20 headed shrimps using the crustacean heating method of the present invention.

Claims (2)

A method for heating crustaceans, comprising heating the raw crustaceans after being immersed in salt water, and then turning the shells red by external heating according to a conventional method. 2. The crustacean heating according to claim 1, wherein in the energization heating step, energization heating is performed at a high frequency with an energization voltage of 30 V or more and 75 V or less, a current of 25 A or more and 50 A or less, and an energization time of 1 minute or more and 5 minutes or less. Method.

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