JPH067076A - Production of vacuum treated shellfish - Google Patents

Abstract

PURPOSE:To maintain the freshness of a live shellfish subjected to vacuum treatment by grading and sealing only the live shellfish of good quality while removing dead shellfishes in vacuum packaging bivalves. CONSTITUTION:Previously desanded bivalves are immersed in water or a seasoning solution and slowly heated to grade only opened shellfishes having the adductor attached thereto, together with the heated solution, placed in a packaging bag and subjected to vacuum treatment. The shellfishes in the vacuum packaged state are hyperthermically sterilized and then quenched.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a vacuum-treated shellfish, in which dead shellfish such as dwarf shellfish and clams are removed, and only living shellfish are vacuum-packaged.

[0002]

2. Description of the Related Art Conventionally, fresh shellfish such as clams and clams are regarded as fresh among seafood, and frozen products are handled because the inside of the shell cannot be confirmed from the outside. It was common not to. For this reason, vacuum treatment is often used to provide raw shellfish with a high shelf life.
Vacuum packaging of shellfish such as clams and clams was put into a bag with the mouth of raw shells closed, vacuum-treated and heat-sterilized to produce a product.

[0003]

However, according to such a conventional method, it is extremely difficult to confirm if the contents of the shellfish are dead or rotten when it is sealed in the packaging bag. As a result, dead shells that could not be eaten were also mixed in the vacuum bag. Not only are vacuum products containing these dead shellfish having a lower commercial value, but some dead shellfish and rotten shells contain substances that are harmful to the human body, such as various pathogenic bacteria and sludge. It was a very serious problem in terms of food hygiene. Further, if the live shellfish are vacuum-packed, the shellfish cannot breathe at that point and die, but in this case, there is a problem that the freshness of the dead shellfish deteriorates after the dead shellfish is sterilized by heating.

[0004]

[Means for Solving the Problems] In order to solve the above problems, the present invention immerses pre-sanded shells in water or a seasoning solution and heats them to select only the shelled shells, It is characterized in that it is put in a packaging bag together with it and subjected to vacuum treatment, and then subjected to high heat sterilization treatment as it is in vacuum packaging.

[0005]

[Function] When boiled shellfish are soaked in water or seasoning liquid and heated and boiled, healthy bivalve shells open their mouths with the scallops attached, while dead shellfish and shellfish with rotten contents have closed mouths. Never open up. For this reason, if the heat treatment is applied and only the shells with open mouths are enclosed in a vacuum packaging bag, only living and healthy shells can be selected and vacuum-processed. In addition, since the heat treatment has a bactericidal action on the shellfish,
After being vacuum-packed, the freshness of the mussels will be maintained well until the final sterilization treatment.

[0006]

EXAMPLES Examples of the present invention will be described in detail below. A large number of bivalve molluscs (hereinafter referred to as “shellfish”) such as sea bream and clams are prepared, and the temperature is adjusted to fresh water or salt water containing salt in the degree of brackish water. Soak for several hours to half a day to allow normal sand removal. Then, the sand removed shells are put into water at room temperature and gradually heated from room temperature to a boil. In this case, the simmering liquid may be a seasoning liquid appropriately adjusted in place of water, and when simmering with the seasoning liquid, it is possible to provide a scallop that has been seasoned beforehand. As the temperature of the boiled liquid rises, living shellfish begin to open their shells one after another at high temperatures close to or at the boiling point. At this time, the scallops of the healthy shellfish are firmly attached to the inside of the shell, but the unseasoned shellfish often falls after opening. On the other hand, dead shellfish remain in a closed state even when the boiling liquid boils. Many of these dead shells are filled with harmful substances such as sludge.

[0007] If only shellfish that are open while the scallops are attached are selected and taken out and vacuum-sealed in a vacuum packaging bag made of a highly heat-resistant synthetic resin such as polycarbonate or polypropylene, only good-quality living shellfish will be obtained. Can be provided as a product. Since the boiled liquid (dashi stock) is also spread throughout the shellfish, it is possible to provide shellfish soup with a strong umami if it is enclosed with the shellfish. In this case, when fresh water is used as the boiling liquid, the fresh water becomes cloudy during the boiling process and the appearance as a product is not excellent. Therefore, when fresh water is used, it is desirable to add some soy sauce or the like for coloring.

The enclosed shellfish and the stewed liquid are subjected to a vacuum treatment, and then subjected to high heat sterilization by means such as immersing the bag in hot water.
In this case, since the above-mentioned heat treatment performed before vacuum packaging also exerts a sterilizing effect, the freshness of the mussel will be maintained well by the final sterilizing treatment, but even a little good quality In order to provide the above products, it is desirable to perform final sterilization treatment immediately after encapsulation. In the test example before application, a method of performing high-temperature sterilization at 100 ° C. in a vacuum-packed bag and then rapidly cooling was carried out for about 20 minutes, but good results were confirmed.

[0009]

According to the present invention configured as described above,
Since it is possible to select live shellfish and dead shellfish in the process of manufacturing vacuum-packed products, there is no risk of dead shellfish or rotten shells being mixed in the vacuum packaging, and only clean and fresh shellfish are used as vacuum food. It can be provided, is hygienic, and increases the commercial value.
Further, since the shellfish is heat-sterilized once before being vacuum-packed, the freshness of the shellfish can be maintained well and a delicious food can be provided by the time of the final sterilization treatment.

[Brief description of drawings]

FIG. 1 is a flow chart showing an embodiment of the present invention.

Claims (1)

[Claims] 1. A pre-sanded shellfish is dipped in water or a seasoning solution and heated, only the shellfish that have been opened are selected, put in a packaging bag together with the heating solution and subjected to vacuum treatment, and then subjected to high heat sterilization treatment in vacuum packaging. Manufacturing method of vacuum-treated shellfish.