JPH03236736A - Processing of oyster - Google Patents

Abstract

PURPOSE:To make possible to taste deliciousness and flavor of oyster even human in a region far from a fishing field or a fishing port by imparting salty taste to oyster having shell with washing with sea water, heating in a short time, adding seasoning, heating, deodorizing and imparting flavor. CONSTITUTION:Dirty material attached on the outer surface of shell of oyster is washed with salt water, preferably sea water and the oyster is dipped in sea water to impart salty taste. Next, resultant oyster is heated for about 10-15 min using a pressurized caldron emitting far infrared rays. Said heated oyster having shell is heated in steam for about 10-15 min using a vacuum-type steaming device and wines such as Japanese wine or wine are sprayed at a point of time opening the shell of the oyster to deodorize fishy smell. Thereafter, the oyster is re-heated for about 30 sec to penetrate the wines and processed to edible state with imparting flavor and taste.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for processing seafood into edible products.
In particular, it relates to a processing method for making oysters edible.

Prior Art and Problems Oysters are sold separately for raw consumption and for processing. Oysters for processing are often washed with fresh water, the meat is separated from the shell, and then boiled to make it edible (for example, in Japanese dishes such as yose-nabe). Even in the case of oysters intended for processing, if they are relatively fresh, they may be roasted with their shells still on to make them edible.

The former method of fresh water washing and boiling edible processing has the advantage that it can be processed in areas far away from fishing grounds and fishing ports. Due to these factors, the flavor of oysters is impaired and the taste is reduced.

The latter method of edible processing, which involves roasting oysters in the shell, does not impair the flavor or reduce the taste because the ingredients are relatively fresh, but it requires traveling to the vicinity of fishing grounds, fishing ports, etc. , it is quite difficult for those who have difficulty going out to enjoy it.

The present invention has been made in view of these circumstances.
The purpose is to propose an improved edible processing method that allows people living in areas far away from fishing ports to enjoy the delicious taste and flavor of oysters without having to go to fishing grounds or fishing ports.

Means for Solving the Problems In order to achieve the stated purpose, the present invention includes a first step of washing oysters in the shell with salt water, a second step of adding saltiness to the washed oysters, and a second step of adding saltiness to the washed oysters. It consists of a third step of heating the seasoned oysters, a fourth step of deodorizing the heated oysters while reheating them, and a fifth step of giving the deodorized oysters a flavor different from saltiness. It is.

Advantages and Effects Since the present invention is comprised of a ridged means, it exhibits the following effects.

By washing the oysters in the shell with salt water and then seasoning them with salt, the oysters in the shell have a rich salty taste. By heating the seasoned oysters and then deodorizing them while reheating, the fishy odor disappears, and oysters in the shell that are easy to enjoy can be obtained. The deodorized oysters in the shell are flavored and seasoned with a flavor different from the salty flavor, thereby enhancing the umami and flavor of the oysters, resulting in salty oysters in the shell having a good aroma and taste. is obtained.

Therefore, even those who live far away from fishing grounds and fishing ports can enjoy the taste and flavor of oysters from the comfort of their own home.

Example The case where the oysters in the shell are Goemon oysters will be explained.

1st step: Wash the impurities adhering to the outer surface of the shell of the oyster with seawater. One possibility is to wash the oysters with fresh water, but this method removes the salty taste, and even after the processing described below, the umami and flavor of the oysters will be lost and the taste will not be as good. It is preferable to do so.

2nd step: The washed oysters in their shells are sufficiently soaked in seawater to add saltiness.

3rd step: Seasoned salty oysters in the shell for 10 minutes.
Heat for about 15 minutes. The heating means uses a pressure cooker that emits far infrared rays. This pressure cooker is manufactured by the well-known product name Vacuum Steam Heating Stirrer (for example, located in Matsugaya, Taito-ku, Tokyo).
This is a model KQV-3) manufactured by Kajiwara Kogyo Co., Ltd., and has a structure in which ceramic powder is thermally sprayed onto the inner surface of the can body. Note that in this case, steam is not used. The purpose of using such a pressure cooker is to heat the oysters in a short time to improve heating efficiency, and to avoid the inconvenience of ordinary boiling methods, where the flavor of the oysters is transferred to the juice during boiling. There are things like that.

4th Step: The heated oysters in the shell are reheated using steam for about 15 minutes using the vacuum steam heating stirrer, and once the oysters have opened their shells, they are deodorized to remove the fishy odor. The deodorizing method involves sprinkling alcoholic beverages such as sake, wine, and other cooking liquors on the oysters when they open their shells, making the oysters in the shell easier to enjoy.

5th step After sprinkling alcoholic beverages, heat again for a short time of about 30 seconds to allow the sprinkled alcoholic beverages to fully permeate the shellfish meat, giving it aroma and seasoning different from the salty taste.

The umami and flavor of shelled oysters processed in this way are enhanced by the penetration of alcoholic beverages, resulting in a processed product with a good aroma and taste that can be enjoyed as is.

Next, when the finished processed product is to be distributed through a product distribution channel, the following processing should be performed.

Step 6: Dry the processed product. The drying means is low-temperature drying for about 60 minutes using a well-known microwave heating device (for example, food vacuum drying device MVD-23 manufactured by Asahi Bussan Co., Ltd., Kitayama-cho, Owariasahi-shi, Aichi Prefecture).

Step 7: Dry processed products are finished and dried using a dehumidifying vegetable dryer. This vegetable dryer has a ceramic coating on the inside of the drying chamber, and introduces filtered outside air into the drying chamber.
The gas is circulated in the drying chamber to remove moisture from the dried product, and the absorbed gas is passed through a deodorizing filter and a dehumidifier in order to be discharged. Do not use heating drying methods such as hot air drying or warm air drying.

When eating the finished dried product, pass the dried product through water once, place it in a steamer, and steam it over low heat for about 20 to 30 minutes.

Claims (1)

[Claims] A first step of washing the oysters in the shell with salt water, a second step of adding saltiness to the washed oysters, a third step of heating the seasoned oysters, and a third step of deodorizing the heated oysters while reheating them. A method for processing oysters, comprising four steps and a fifth step of imparting aroma and seasoning different from salty taste to the deodorized oysters.