JP3652660B2 - Mackerel processing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a processing method for king crab, and more particularly to a processing method for processing through a series of steps from boiling king crab to peeling off the shell.
[0002]
[Prior art]
In the processing method in which processing is performed through a series of steps from boiling the shellfish to peeling off the shell, conventionally, the following steps have been used.
[0003]
(1) Boyle, (2) Freezing in the freezer (BL), (3) Incision into the shell, (4) Washing with water, (5) Heating only the surface (branching), (6) Peeling the shell from the meat .
[0004]
According to the conventional processing method, the process proceeds directly from the boil process to the freezing process in the freezer as described above. By the way, in the case where it is already dead at the stage before boiling, flesh fibers are fragile depending on whether it is boiled alive. Moreover, the freshness tends to drop sharply. For this reason, if what is boiled suddenly without any treatment is simply put in a freezer and frozen, the flesh fiber becomes fragile at an accelerated rate with time. The same is true for freshness. As a result, in the last step of peeling the shell, the flesh collapses and is difficult to peel off, and the appearance as a product also deteriorates. In addition, because the shells are thick and hard, it takes 7 to 8 hours of freezing in order to fully freeze the flesh, and such freezing takes away moisture from the flesh. It will end up. As a result, the meat becomes crunchy and loses its taste. In addition, the processing time required for all processing steps must be extremely long.
[0005]
[Problems to be solved by the invention]
The present invention has been made in view of the above points. In particular, when processing a crab that has been dead at the stage before boiling, the flesh fibers are prevented from becoming rapidly brittle and the freshness is rapidly increased. In addition to reducing the freezing time in the freezer and keeping moisture, the processing method that can greatly reduce the processing time required for all processing steps is provided. is there.
[0006]
[Means for Solving the Problems]
Therefore, the gist of the present invention is that after boiling, a cut is made in the shell at a predetermined stage, frozen in the freezer for a predetermined time, then washed with water, heated only on the surface, and then the shell is removed from the flesh. In the processing method of trash after stripping, after boiling, it is pre-cooled by immersing in cold water at about 0 ° C. for a predetermined time, and then immersed in salt water at about −20 ° C. for a predetermined time, and further salted with cold water of fresh water. The present invention is a processing method for Tarabaga, characterized in that it is frozen in a freezer after being washed away.
[0007]
In the above process, the precooling time with cold water of about 0 ° C. is preferably about 5 to 10 minutes, and the immersion time in salt water of about −20 ° C. is preferably about 10 to 30 minutes.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below.
First, boil the king crab. Then, it is pre-cooled by immersing it in cold water of fresh water at about 0 ° C. for 5 to 10 minutes. Next, it is immersed for 10-30 minutes in the salt water of about -20 degreeC. Then wash away the salt with fresh water (ice water). Once this is done, it is then frozen in the freezer as in the conventional process. The freezing time at this time is sufficient from 30 minutes to 1 hour. Then, it is taken out of the freezer, cut into a shell, washed with water, and then only the surface is heated. Finally, the shell is peeled off from the flesh.
[0009]
The present invention is a process as described above, and unlike the process of suddenly proceeding to freezing in a freezer from a conventional boil, a precooling process with cold water of about 0 ° C. and a step of immersing in salt water of about −20 ° C. between them And a step of washing away salt with cold water of fresh water.
[0010]
And by adding a step of pre-cooling and immersing in salt water at about -20 ° C in such a process, the meat is tightened to prevent the fibers from becoming brittle, the saltiness prevents a drop in freshness, and further By improving the cooling effect by adding salt, the freezing time in the freezer can be greatly shortened, so that the loss of moisture can be reduced as much as possible, and the time required for the entire treatment process can be greatly shortened. It is something that can be done.
[0011]
【The invention's effect】
According to the present invention, since the precooling step with cold water of about 0 ° C., which is subsequently performed after boiling, and the step of immersing in salt water of about −20 ° C. are added, the meat is tightened and the fibers become brittle. While preventing, it can prevent that freshness falls by the effect | action of salt. Therefore, the flesh does not collapse in the process of peeling the last shell, it can be peeled cleanly and neatly, and the appearance as a product does not deteriorate as in the conventional process. Furthermore, by improving the cooling effect by adding salt, the freezing time in the freezer can be greatly shortened, so that the loss of moisture can be reduced as much as possible, and the time required for the entire treatment process is greatly increased. Can be shortened.

Claims (4)

After boiling, cut the shell at a predetermined stage, freeze it for a predetermined time in the freezer, then wash it with water, heat the surface only, and then boil it in the processing method of crab After that, it was pre-cooled by immersing it in cold water at about 0 ° C. for a predetermined time, and then immersed in salt water at about −20 ° C. for a predetermined time, and then the salt was washed away with cold water of fresh water and then frozen in the freezer. The processing method of Tarabagani. The processing method of the tuna crab according to claim 1, wherein the precooling time with cold water of about 0 ° C is set to 5 to 10 minutes. The processing method of the tuna crab according to claim 1 or 2, wherein the immersion time in salt water at about -20 ° C is 10 to 30 minutes. This is a processing method for king crab which is made to make a cut in a shell at a predetermined stage, and after boiling, it is pre-cooled by immersing it in cold water at about 0 ° C. for 5 to 10 minutes, and then in brine at about −20 ° C. It is characterized in that after immersing for ~ 30 minutes, the salt is washed away with cold water of fresh water, then frozen in the freezer for 30 minutes to 1 hour, then washed with water, and after the surface is heated, the shell is peeled off from the flesh. Processing method of Sutarabaga.