JP3624343B2 - A method for manufacturing peeled shrimp. - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for facilitating shell removal by pressure treatment of a giant clam.
[0002]
[Prior art]
A common way to eat a giant clam is to boil it with water or salt water to make it easy to unshell and eat.
[0003]
[Problems to be solved by the invention]
Shrimp that are easy to shell (such as pink shrimp, prawn, shrimp, button shrimp, etc.) can be unshelled rawly with good appearance and yield.
[0004]
An object of the present invention is to produce a peeled shrimp in a state close to life by unshelling it with good appearance and yield.
[0005]
In JP-A-54-67076 and JP-B-60-17488 “Krill and shrimp shelling device”, two rotating drums are used to unshell the shrimp. It seems that it is difficult to unshell with good appearance and yield when unshelling by this method.
[0006]
[Means for Solving the Problems]
In order to solve the above-described problems, the present invention makes it easy to unshell the squash by pressure treatment, and provides a peeled shrimp in a state close to raw.
[0007]
FIG. 1 shows the change in ease of shelling (breaking stress) of a giant clam subjected to a pressure treatment for 10 minutes.
[0008]
The lower the value of the breaking stress, the easier it is to unshell.
[0009]
As shown in FIG. 1, it has been found that the giant clam can be easily unshelled when subjected to a pressure treatment of 50 MPa or more.
[0010]
FIG. 2 shows changes in the color tone (lightness) of the giant clam muscle subjected to the pressure treatment for 10 minutes.
[0011]
In order to express the transparency of the muscle, the lightness was measured with a black board placed underneath. The lower the brightness, the higher the transparency, and the higher the brightness, the lower the transparency.
[0012]
Visually, the brightness was around 35 to 50, which was almost raw.
[0013]
As shown in FIG. 2, it was found that when the shrimp is subjected to a pressure treatment of 300 MPa or more, the color of the muscle becomes white and approaches the color of the muscle when heated.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below. In the present invention, when manufacturing a pressure-treated clam, first, the clam is sealed with water by a packaging material.
[0015]
Next, pressure treatment is performed using a device equipped with a constant temperature water circulation device capable of pressure treatment at an isotropic pressure by liquid pressure.
[0016]
After the pressurization process, the head and tail are excised with scissors, a knife, etc., cut along the left and right ends of the crust, and unshelled with fingers.
[0017]
The food produced according to the present invention is easy to unshell by pressurization, and is not heated with warm water, so that it is kept in a raw state and the original taste of the clam can be enjoyed.
[0018]
【Example】
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.
[0019]
The method for producing the peeled shrimp by pressure treatment is as follows.
[0020]
First, the giant clam is sealed with water by wrapping.
[0021]
This time, a food pressure test apparatus (MCT-150F) manufactured by Mitsubishi Heavy Industries, Ltd. was used as the pressurizing apparatus.
[0022]
The periphery of the high-pressure pressurized water tank is cooled by a constant temperature water circulation device, and the high-pressure pressurized water tank during the pressure treatment is adjusted to be around 10 ° C.
[0023]
A pressure treatment is performed at 50 to 200 MPa for 10 minutes.
[0024]
In the embodiment, the giant clam is sealed with water by a packaging material, which is for keeping the inside of the high-pressure pressurized water tank clean. When actually manufacturing the peeled shrimp, the shrimp can be directly placed in a high-pressure pressurized water tank and subjected to pressure treatment.
[0025]
In the examples, the high-pressure pressurized water tank was cooled in order to clarify that the factor of ease of shelling of giant clams was due to pressure. When actually manufacturing the peeled shrimp, the change in the water temperature in the high-pressure pressurized water tank during the pressure treatment is around + 10 ° C. Therefore, cooling of the high-pressure pressurized water tank is not essential.
[0026]
After the pressurization process, the head and tail are excised with scissors, a knife, etc., cut along the left and right ends of the crust, and unshelled with fingers.
[0027]
The yield of the finished body is about 30% when calculated from raw (with shell).
[0028]
【The invention's effect】
As described above in detail, the present invention is a method for producing a peeled shrimp that is close to the raw state by making the shrimp easy to unshell with good appearance and yield by pressure treatment, and the effects exhibited by the present invention are as follows. It is as follows.
1) Unlike a conventional method for manufacturing a giant shrimp, a shrimp peel that is almost raw can be produced, and the range of use as an ingredient is widened.
2) It is speculated that this manufacturing technique can be applied to crustaceans other than giant clams, and there is a possibility that new foods will be born.
[Brief description of the drawings]
FIG. 1 shows changes in the breaking stress of a giant clam due to pressure treatment.
FIG. 2 shows changes in the color tone (lightness) of a giant clam due to pressure treatment.

Claims (1)

Manufacturing method of peeled shrimp by ultra high pressure treatment of 50MPa or more

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