JP2903329B2 - How to make frozen shellfish - Google Patents

Description

The present invention relates to a method for producing a clam frozen by bivalves other than scallops.

"Conventional technology" Bivalves such as clams, scallops, mussels, etc., excluding scallops that have been on the market,
Either the shells are kept at a low temperature or the shells on the front and back are unshelled and stripped.

"Problems to be solved by the invention" However, those provided with shells cannot remove sand or dirt staying in the built-in parts. However, not only does it hinder the taste and lowers the taste, but it also has many drawbacks that various bacteria and the like adhere to it, so that the freshness at the time of preservation decreases quickly, and if the preservation condition is not good, food poisoning tends to occur.

In addition, those provided as stripped strips have almost the same drawbacks as those with shells described above, and can remove dirt etc. by washing, but at the same time, umami etc. flow out, so the raw flavor is no longer You cannot taste it.

The object of the present invention is to solve the above technical problems and to provide a method for producing a frozen mussel that can maintain high freshness for a long period of time and, when thawed, can be safely served on a dining table as well as raw food. is there.

"Means for solving the problem" The first step of removing one shell from the fresh bivalves except the scallop and completely removing urine from the meat attached to the other shell, meat from the shell The second step is to separate the strips into strips and shells, rinse the strips with water to remove dirt, soak them in seawater for a predetermined time, wash and store them, soak the shells in chlorine water for a predetermined time or more After removing the dirt, the fourth step of washing with running water, draining and storing, the treated strip and the shell are immersed in chlorine water and sterilized again, and then peeled off on the shell. Fifth step of putting on and integrating, after flash freezing this with a refrigerant such as liquid nitrogen,
A sixth step of glazing and storing frozen at -30 ° C or lower.

"Operation" First, before entering the first step, bivalves having high freshness, preferably living bivalves, are washed to remove dirt attached to the bivalves.

In the case of a bivalve, one of the shells is removed and discarded by manually inserting a shell-raising device into the gap and prying open.

Further, the removal of uro from the meat attached to the other half shell and the removal of the remaining uro residue are also performed manually using a shell raising device.

Then, the stripped pieces separated from the above-mentioned single shell are flowed to the next step by a running water chute.

In addition, since the stripped shell is used later as a container, it is put in a basket and sent to the shell washing step.

The stripping that has flowed from the running water chute is first placed in a basket to remove dirt, washed in running water, and then immersed in salt water having a predetermined water temperature for a predetermined time.

Next, the above-mentioned strip is immersed in chlorine water for several seconds to be sterilized, and then sufficiently drained and stored until the next step.

On the other hand, the above-mentioned single shell is immersed in thin chlorine water for a predetermined time or more to remove dirt, and then sufficiently exposed to running water.
The shells that have been sufficiently drained are placed in a container and stored in a refrigerator until the next step so that dust does not adhere.

Next, the stored stripping is inspected, and if the built-in dirt is attached, the dirt is removed.
After the inspection, the stripped body and the shell are both immersed in chlorine water for several seconds to be sterilized again, and then integrated by placing the shell on the shell.

Then, the stripped single shell is stored in a basket, then supplied to a refrigerator by a conveyor, and instantly frozen by a refrigerant such as liquid nitrogen.

In this nitrogen freezing, the ice crystals generated in the strip are generally small and the size of the grains are uniform, and the moisture in the cells is ice crystals in the same state as before freezing, so the strip is removed. There is no drip outflow when thawed, maintaining the same quality as before freezing. The above-mentioned flash frozen stripped shells are immersed in fresh water in a basket and glazes the stripped shells.

After the stripped shell is taken out of the basket, it is put in a freezer at -30 ° C or lower for several hours or more to be completely frozen, and is frozen and stored.

The above completely frozen stripped shell is put in a bag, packed in a box, stored in a freezer at -18 ° C or lower, and waits for shipment.

"Example" Fig. 1 is a block diagram showing a production process of a method for producing a frozen clam according to the present invention, and Fig. 2 shows a freezing curve of a food.

First, bivalves such as mussels, scallops, and mussels, excluding scallops, are washed, especially the bivalves with a high freshness to make them alive. The shell-raising device is manually inserted into the gap, and is pryed open to separate into a simple shell with no contents and a shell with meat attached, and the simple shell is discarded.

Next, uro with much germs is cut off from the above-mentioned flesh of the single shell on the side where the meat is attached by a ripper, and the uro residue remaining on the meat is removed with the blade of the ripper.

Then, the meat is cut off from the shell on the side where the meat is attached, and divided into stripped and shelled shells.

On the other hand, single shells are used as containers, so they are put in a basket under the workbench and come to the shell washing process.

The stripping that has flowed from the above running water chute is first received in a round basket, washed in running water to remove dirt,
Immerse in 3% salted water (water temperature 12 ± 2 ° C). In addition,
The immersion time shall be within 4 hours.

Next, the above-mentioned stripping is sterilized by previously immersing it in the prepared 5 PPM chlorine water for 5 seconds, and then sufficiently draining for 5 minutes and storing it until the next step.

On the other hand, the shells from which the above meat has been cut off are immersed in about 0.1% chlorine water for 12 hours or more to remove dirt, and then sufficiently exposed to running water. The shells, which have been sufficiently drained, are stored in a container until the next step in a refrigerator so that dust does not adhere.

Next, the commercialization of the above-described stripping and shellfish will be described.

The stored strips are inspected, and those with built-in dirt are removed. After the inspection, the stripped body and the shell are both immersed in 5 PPM chlorine water for 5 seconds and re-sterilized. At this time, the stripping is performed by placing the part to which the urine is attached on the hinge side of the single shell with the germ nest of the stripping facing left.

The stripped shells are arranged in a polygonal basket and then stacked in three layers. For example,
The lower square basket has three rows of four shells, the middle square basket has two rows of five shells, and the upper square basket has four shells in one row. .

Next, the square basket in which the above-mentioned stripped shells are arranged and stored is supplied to a refrigerator by a conveyor, and is supplied with liquid nitrogen (−19).
6 ° C).

Here, the freezing of food will be described with reference to FIG. 2. The point of freezing depends on how fine water crystals in the cells are frozen with ice crystals.

Generally, about 80% of the above ice crystals are formed in a temperature range of 0 ° C. to −4 ° C. (maximum ice crystal formation zone). Therefore, the shorter the time it takes to pass through this temperature zone, the finer the ice crystals in the cells are, and the more the cells are not destroyed.

However, during normal freezing (for example, at -30 ° C for 3.5 hours), ice crystals grow relatively large and irregularly, damaging cells.

On the other hand, in the nitrogen freezing, ice crystals are small as a whole, and the size of the grains is uniform, and the water in the cells becomes ice crystals in the same state as before freezing. Therefore, the stripped body placed on the above-mentioned single shell does not have a drip outflow at the time of thawing, and maintains the same quality as before freezing.

The above-mentioned flash-frozen stripped shells are immersed in fresh water in a state of being stored in a square basket to glaze the stripped.
The glaze is applied once. At this time, care must be taken so that the shells in the basket do not collide with each other.

After the stripped shells are taken out of the square basket, they are put in a freezer at -30 ° C or lower for 4 hours or more for freezing and stored in order to completely freeze them as a product.

10 pieces of the above completely frozen stripped single-shelled shells are put in a predetermined bag with a date and a safety certificate, and the opening is heat-sealed. ° C
Store in the following freezer and wait for shipment.

`` Effects '' As described above, the present invention removes unnecessary clamshells from bivalves except scallops with shells, and completely removes uro-rich parts of various bacteria from meat attached to the other clamshell. Since the shell and the flesh are peeled and stripped, and the shell and the strip are sterilized separately, it is possible to completely remove germs attached to both.

Then, after the complete sterilization, the freshness of the peeling can be maintained for a long period of time because it is flash-frozen with a refrigerant such as liquid nitrogen, and there is no denaturation or oil burning.

Also, as mentioned above, the stripping is flash frozen,
The water in the cells becomes fine ice crystals, which are not glazed so as not to destroy the cell tissue, and are not dried during frozen storage. Therefore, dissolve the glaze in running water,
When naturally thawed and put on the table, the drip of the drip at the time of thawing is reduced, and it is possible to enjoy fresh flavor and aroma as it is just like freshly caught fresh bivalves, Not only can it be cooked in the same way as bivalves, but it can also be tasted as a raw food without anxiety.

Also, since unnecessary shells have been removed, freezing and thawing can be performed in a short time.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a production process of a method for producing a frozen clam according to the present invention, and FIG. 2 shows a freezing curve of a food.

────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Taichi Yamazaki 5-1-1, Teinehigashi-Mitakita, Nishi-ku, Sapporo-shi, Hokkaido 1 Hokkaido Akebono Foods Co., Ltd. (58) Field surveyed (Int.Cl. ⁶ , DB name) A23B 4/06 A23L 1/33 A22C 29/04

Claims (1)

(57) [Claims] 1. A first step of removing one shell from a high freshness bivalve other than a scallop and completely removing urine from the meat attached to the other shell, and stripping the meat from the shell. The second step is to wash the peeled strips with water to remove dirt, and then immerse them in seawater for a predetermined time for washing and storage. The third step is to immerse the shells in chlorine water for a predetermined time or more to remove dirt. After that, the fourth step of washing with running water, draining, and storing, the treated strip and the shell are immersed in chlorine water and sterilized again, and then the strip is placed on the shell and integrated. The fifth
And a sixth step of flash-freezing this with a refrigerant such as liquid nitrogen, glazing and freezing and storing at -30 ° C or lower.