JPH0284152A - Preparation of bagged and frozen blue mussel - Google Patents
Preparation of bagged and frozen blue musselInfo
- Publication number
- JPH0284152A JPH0284152A JP63237137A JP23713788A JPH0284152A JP H0284152 A JPH0284152 A JP H0284152A JP 63237137 A JP63237137 A JP 63237137A JP 23713788 A JP23713788 A JP 23713788A JP H0284152 A JPH0284152 A JP H0284152A
- Authority
- JP
- Japan
- Prior art keywords
- shell
- bagged
- bag
- mussel
- heated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000237536 Mytilus edulis Species 0.000 title claims abstract description 13
- 235000020638 mussel Nutrition 0.000 claims abstract description 8
- 229920003002 synthetic resin Polymers 0.000 claims abstract description 4
- 239000000057 synthetic resin Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 230000002950 deficient Effects 0.000 claims abstract description 3
- 235000013611 frozen food Nutrition 0.000 claims abstract description 3
- 235000015170 shellfish Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 210000004209 hair Anatomy 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000538974 Stromateus fiatola Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、ムール貝の袋詰冷凍食品の製造方法に関す
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a bagged frozen mussel food.
（従来の技術）
従来、ムール貝は食用に供されているが、６月より１０
月が一番身入りがよく、この時間を逃ずすと身が少なく
なり、そのため、身入りのよい時間に多量に採取してお
き、冷凍・冷蔵して保存しこれを身入りの悪い時期に主
として使用している。(Conventional technology) Traditionally, mussels have been eaten, but from June
The moon is the best time to harvest fish, and if you miss this time, there will be less meat.Therefore, collect a large amount during the good season, freeze or refrigerate it, and store it during the bad season. It is mainly used for.
（発明が解決しようとす−る問題点）
しかし、このムール貝は色々な料理に使用できるため、
味を付けないものであることが望ましいが、味の付いて
いないものはなかった。(Problem that the invention seeks to solve) However, since this mussel can be used in a variety of dishes,
It would be better if it was unflavored, but there was nothing unflavored.
（問題点を解決するための手段）
この発明は、上記の欠点を除去し、味の付かないムール
貝の袋詰冷凍食品の製造方法を提供するものである。(Means for Solving the Problems) The present invention eliminates the above-mentioned drawbacks and provides a method for producing bagged frozen foods of mussels that are tasteless.
〔発明の構成］
（発明が解決しようとする問題点）
以下、この発明の一実施例を説明すると、ムール貝の大
きさを選別し、貝に付着した大きな付着物を除去する工
程と、貝を洗浄し、貝のヒゲを除去し、不良品を除去す
る工程と、これらヒゲを取られた良質の貝を一定量を、
耐熱性と気密性を有する合成樹脂の袋に袋詰めし、咳袋
を真空脱気してシールする工程と、袋詰めのまま加熱す
る工程と、この袋詰めされ、加熱されて員を冷却後冷凍
して保存する工程との組み合わせからなるものである。[Structure of the Invention] (Problems to be Solved by the Invention) An embodiment of the present invention will be described below. The process of cleaning, removing whiskers from the shellfish, and removing defective products, and a certain amount of high-quality shellfish from which the whiskers have been removed,
There are two steps: packing the cough bag into a heat-resistant and airtight synthetic resin bag, vacuum degassing and sealing the cough bag, heating the cough bag while it is still packed, and after cooling the cough bag after being packed and heated. It consists of a combination of freezing and preserving processes.
（発明の効果）
この発明は、以上説明したような工程からなるため、開
封してから前処理等をする必要がなく、調理し易く、ま
た、貝を味付けしていないので、いかなる味にも料理で
き、また、真空状態で加熱しているため貝は口を開かず
、殻を使った調理も出来る等掻めて有益なる効果を奏す
る。(Effects of the Invention) Since the present invention consists of the steps explained above, there is no need for pre-treatment after opening the package, making it easy to cook, and since the shellfish is not seasoned, it does not taste any different. It can be used for cooking, and since it is heated in a vacuum, the shellfish does not open its mouth, and the shell can be used for cooking, which has beneficial effects.
（以上）(that's all)
Claims (1)
を除去する工程と、貝を洗浄し、貝のヒゲを除去し、不
良品を除去する工程と、これらヒゲを取られた良質の貝
を一定量を耐熱性と気密性を有する合成樹脂の袋に袋詰
めし、該袋を真空脱気してシールする工程と、袋詰めの
まま加熱する工程と、この袋詰めされ、加熱されて貝を
冷却後冷凍して保存する工程との組み合わせからなるこ
とを特徴とするムール貝の袋詰冷凍食品の製造方法。A process of sorting the size of mussels and removing large deposits attached to the shellfish, a process of washing the shellfish, removing whiskers from the shellfish, and removing defective products, and a process of cleaning the high-quality shellfish from which these whiskers have been removed. A certain amount is packed into a heat-resistant and airtight synthetic resin bag, the bag is vacuum degassed and sealed, the bag is heated as it is packed, and the bag is packed and heated. A method for producing a bagged frozen food of mussels, which comprises a combination of a step of cooling and then freezing and preserving the shellfish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63237137A JPH0284152A (en) | 1988-09-20 | 1988-09-20 | Preparation of bagged and frozen blue mussel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63237137A JPH0284152A (en) | 1988-09-20 | 1988-09-20 | Preparation of bagged and frozen blue mussel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0284152A true JPH0284152A (en) | 1990-03-26 |
Family
ID=17010954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63237137A Pending JPH0284152A (en) | 1988-09-20 | 1988-09-20 | Preparation of bagged and frozen blue mussel |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0284152A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6024148A (en) * | 1983-07-20 | 1985-02-06 | Ryoji Sasaki | Preparation of frozen bivalve |
-
1988
- 1988-09-20 JP JP63237137A patent/JPH0284152A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6024148A (en) * | 1983-07-20 | 1985-02-06 | Ryoji Sasaki | Preparation of frozen bivalve |
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