JPH0220241A - Production of channed abalone - Google Patents

Abstract

PURPOSE:To obtain canned abalone having tastiness comparable to that of dried abalone at a low cost by inserting steps for boiling and aging abalone flesh with a saline solution, cooling and boiling the flesh in a vacuum vessel and providing cellular abalone into a process for producing the canned abalone. CONSTITUTION:Abalone flesh subjected to washing treatment is canned by passing through at least the following five steps. (1) boiling the flesh with a saline solution, (2) boiling the resultant flesh in a vacuum vessel, (3) cooling and hardening the flesh quality, (4) drying the hardened flesh with far infrared rays and (5) boiling and aging the dried flesh with the broth formed in the first step. Since the broth produced in the first step is used for boiling in the fifth step, abalone having tastiness, such as proteins, vitamins or sodium taurate, can be canned.

Description

DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention relates to a method for manufacturing canned meat, and in particular, to a manufacturing method suitable for drying and then filling canned meat.

``Conventional technology'' The conventionally known method of making canned meat is boiling the ripened meat removed from the shell and stuffing the boiled meat into cans.

That is, after carefully washing the meat removed from the shell with water, the sand and moss are washed away using salt water.

The washed meat is boiled in about 3% salt water to kill bacteria and then packed in cans.

``Problems to be solved by the invention'' As is widely known, canned meat has half the flavor of dried meat.

Dry meat is dried in the sun, and the drying produces sodium taurate, which is the source of umami. This is similar to drying shiitake mushrooms and raw kelp to enhance their flavor.

However, since dried sushi is very expensive,
It cannot be easily obtained and used as food like canned food.

The reason for this is that it takes 30 to 40 days to dry the dried meat, which requires a lot of labor, and it is a process with low production efficiency. be.

In view of the above-mentioned circumstances, the present invention aims to develop a method for producing canned abalone that can supply canned abalone having the same flavor as dried abalone.

"Solving the Problem" In order to achieve the above-mentioned object, the present invention includes at least a first step of boiling the washed meat in salt water, a second step of boiling it in a vacuum tank, The third step is to cool and harden the meat.
We propose a method for producing canned sushi in which the sushi is packed in cans through a fourth step of drying using far infrared rays, and a fifth step of boiling in the broth from the first step.

"Function" The ripened meat in the first step is cooled and boiled in the second step to make it porous. This improves water absorption,
The permeability of the broth in the fifth step is good, and the time until canning is shortened.

The sushi meat, which has been hardened in the third step, is dried using far infrared rays in the fourth step. By making the far infrared rays have the same wavelength as sunlight, the drying state is similar to that of drying under the sun, and the dryness can be completed in 1/3 to 1/4 of the number of days required for conventional drying under the sun.

In the fifth step, the broth from the first step is used to boil the meat so that the proteins, vitamins, sodium taurate, etc. in the planer do not leak out.

The meat that has been boiled and ripened in the fifth step is packed in cans using a well-known method to produce canned meat.

“Example J Next, examples of the present invention will be described.

(1) Remove the meat from the shell of the plane. A large amount of abalone meat is produced through similar operations.

(2) Thoroughly wash the abalone meat produced in the above process twice.

(3) Wash the abalone meat further using salt water to remove sand and moss.

(4) The above-mentioned meat is boiled in 3% salt water.

In this boiling process, the meat is boiled in low-temperature water and the temperature of the water is gradually raised. That is, it is preferable that the inside and outside of the abalone meat be boiled at the same temperature.

This boiling prevents the proteins in the meat from changing and also kills bacteria.

Using a boiling pot coated with far-infrared emitting ceramics is advantageous in increasing work efficiency because the time required to reach the boiling point can be accelerated.

(5) After the boiled abalone meat is left to cool, it is placed in a vacuum tank and brought to a boil. This cooling and boiling results in porous sushi meat.

It is preferable to use a far-infrared heating dryer as the vacuum tank, and when this dryer is used, the product may be cooled and boiled at 70° C. to 75° C. for about 1 hour.

(6) Cooling The boiled meat is allowed to cool and then placed in a refrigerator for 3 to 4 days while maintaining the temperature at 8°C to 10°C to harden the meat.

(7) Next, the sushi meat is placed in a drying box equipped with a far-infrared absorption and radiation device and dried.

Although the drying box will be described later, a plurality of pieces of meat are suspended through piano wire or string and dried at a temperature of 37°C to 42°C.

If this drying is continued for 7 to 10 days, abalone meat with a moisture content of 70% can be dried to a moisture content of 25%.

Furthermore, by using the same wavelength as sunlight for far infrared rays, the drying state is the same as drying under the sun, and sodium taurate is sufficiently produced.

(8) The dried abalone meat as described above is boiled again using the broth produced in the boiling process in (4) above, and then packed in cans. This boiling process uses the broth produced in step (4) above, so the abalone meat is canned and packed with umami, including protein, vitamins, and sodium taurate.

Figures 1 to 3 show an embodiment of the drying box described above.

FIG. 1 is a perspective view of the drying box, FIG. 2 is a longitudinal sectional front view of the drying box, and FIG. 3 is a longitudinal sectional side view of the drying box.

The outer wall of this drying box is formed by a box-shaped box body 11 made of a heat insulating material and doors L2a and 12b provided in the front, and inside there are far infrared heaters 13a, 13b, 13C on the left, right and center sides. is installed, and a support rod 14 for suspending the full thickness is installed horizontally above the interior. The far-infrared heaters 13a to 13c are well-known ones, and as shown in a partially enlarged view in FIG.
5, and a nichrome wire heater 16 installed inside this tube body 15.
and a heat insulating material 17.

The far-infrared heaters 13a to 13c are made of a ceramic material selected so as to output far-infrared rays having a wavelength similar to that of sunlight.

As shown in the figure, a plurality of pieces of sushi meat 20 are inserted using piano wire or string and suspended from the support rod 14.

Further, the temperature inside the drying box is adjusted to maintain the temperature at 37°C to 42°C.

"Effects of the Invention" As described above, in the method for producing canned abalone according to the present invention, since the abalone is dried and then canned, the canned abalone contains sodium taurate, which is the source of umami. Since far-infrared rays are used for drying, the number of drying days, drying locations, and number of drying steps are greatly reduced, and as a result, umami-rich sushi canned goods can be produced in a low-cost manner.

In addition, the production method of the present invention includes a step of cooling and boiling the boiled abalone meat in a vacuum tank to form a porous planer, so when the abalone meat is boiled in broth, the broth has good permeability. Therefore,
The work time from boiling to canning can be shortened, which is advantageous in increasing work efficiency.

[Brief explanation of the drawing]

The drawings show an example of a drying box used in the manufacturing process of saturated canning. Fig. 1 is a perspective view of the drying box, Fig. 2 is a longitudinal sectional front view of the drying box, and Fig. 3 is a diagram of the drying box. The longitudinal side view and FIG. 4 are partially enlarged views of the far-infrared heater provided in the drying box. 11... Box body 12a, 12b... Doors 13a, 13b, 13c... Far infrared heater 14.
...Support rod patent applicant Energy Saving Giken Co., Ltd. Figure 1 Figure 2 Figure 3c Figure 13a (13b, 13c)

Claims (1)

[Claims] At least a first step of boiling the washed abalone meat in salt water, a second step of boiling it in a vacuum tank, a third step of cooling and hardening the meat, and a fourth step of drying it using far infrared rays. A method for producing canned abalone in which the abalone is boiled in the broth of the first step and packed in cans after a fifth step.