JPH07289154A - Method for preserving bivalve - Google Patents

Abstract

PURPOSE:To preserve a bivalve such as Ruditapes philipplinarum Adams et Reeve or Meretrix lusoria Roding for a long period without deteriorating the flavor by lining up and arranging each bivalve in a bag, vacuum-packing the bivalve and heating the bivalve while pressing the bag in a specific direction. CONSTITUTION:The method for preserving a bivalve is to line up and arrange each bivalve in a bag 11, vacuum-pack the bag 11, place a pallet containing cage bodies 1, having a dropping lid 2 set thereon and superposed in several stages in a boiling tank 20 with conveying equipment 23 while pressing the bag 11 in the direction to close the bivalve in the bag 11, heat the bivalve at 80-100 deg.C under atmospheric pressure for several min to tens of min, then place the bivalve in a cooling tank 21 and cool the bivalve.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for storing bivalve molluscs, and more particularly to a method for preserving bivalve molluscs such as clams and clams for a long period of time without impairing the flavor.

[0002]

2. Description of the Related Art Conventionally, bivalves such as clams, shijimi and clams have been provided to consumers in the following distribution form.

Distribution as alive Distribution at normal temperature in a vacuum-packed form that has been sterilized at high temperature and high pressure (120 ° C or higher). Raw bivalves are vacuum-packed and distributed in a frozen state.

[0004]

However, the above-mentioned embodiment has the following problems. It cannot be stored for a long time, and the price changes greatly depending on the season.

Since it is heated at a high temperature of 120 ° C. or higher, the texture and flavor are impaired. When frozen, the soluble protein of the body is eluted, and the soluble protein remains separated even when heated, so that the flavor is impaired, and moreover, the shellfish is not put together and the eating quality is impaired.

The present invention has been made in view of the above problems, and its object is to be storable, to have a good taste, and
It is to provide a storage method for bivalves that has high commercial value.

[0007]

According to the present invention for solving the above-mentioned problems, a step of arranging bivalves in a bag, a step of vacuum-packing the bag, and a step of closing the bag in a direction in which the bivalves in the bag are closed And heating at 80 ° C to 100 ° C under atmospheric pressure while pressing.

[0008]

In the method for storing bivalve molluscs of the present invention, by pressing the bag in the direction in which the bivalve molluscs in the bag are closed, the broth soup is prevented from flowing out and heated at 80 ° C to 100 ° C under atmospheric pressure. As a result, there is little change in protein and the flavor is not impaired.

[0009] Also, since it is vacuum packed and heated,
The storage period is also long.

[0010]

An embodiment of the method of the present invention will now be described with reference to the drawings with reference to FIG. 1, which is a flow chart of the method of the present invention.

First, the bivalves are aligned in the bag (step
1). Next, the bag is vacuum-packed (step 2). Finally, while pressing the bag in the direction in which the bivalves inside the bag are closed, at 80 ° C under atmospheric pressure.
To 100 ° C. (step 3).

Next, the equipment used in the step 3 is shown in FIGS.
Will be explained. First, in FIG. 2, reference numeral 1 is a car body formed of a stainless steel round bar, and 2 is a dropper formed of a stainless steel round bar, which is inserted into the car body 1.

On the bottom of the car body 1 and on the upper surface of the drop lid 2, artificial grasses 3 and 4 are provided as cushion materials. As shown in FIG. 3, eight pressing force adjusting brackets 5 are provided near the bottom wall surface of the car body 1. This pressing force adjustment bracket has four adjustment holes 6
Has been drilled.

On the other hand, the drop lid 2 is provided with a spring 7 so as to be positioned in the vicinity of each pressing force adjusting bracket 5 of the car body 1 as shown in FIG. And
As shown in FIG. 5, the rod 10 is inserted through the adjustment hole 6 of the pressing force adjustment bracket 5 and brought into contact with the top of the spring 7 of the drop lid 2 to bring the spring 7 into a compressed state so that the drop lid 2 is placed in the car body 1 Is pressed against. Reference numeral 11 is a bag in which bivalves 12 are vacuum-packed. By using such an instrument, the bag 11 can be pressed in a direction in which the bivalve 12 in the bag 11 is closed.

Next, the boiling equipment will be described with reference to FIGS. 6 and 7. In the figure, 20 is a steam-heated boiling tank,
21 is installed in parallel with the boiling tank 20. It is a cooling tank that stores cold water. An I-beam 22 is provided on the boiling tank 20 and the cooling tank 21, and a carrier device 23 such as a hoist or a chain block is installed on the I-beam.

The bag 11 in which bivalves are vacuum-packed
, A pallet in which the car body 1 having the dropping lid 2 set therein is stacked in several stages is first placed in the boiling tank 20 using the carrier device 23, and the range of 80 to 100 ° C. under atmospheric pressure. For several minutes to several tens of minutes, and then put in the cooling tank 21 to cool.

According to the above method, the bivalve 12 in the bag 11
By pressing the bag 11 in the closing direction, the soup of shellfish is prevented from flowing out, and by boiling under atmospheric pressure,
There is little change in protein and the flavor is not impaired.

Also, since it is boiled and vacuum packed,
It can be displayed at room temperature and the storage period can be extended.

[0019]

As described above, according to the method of the present invention,
By pressing the bag in the direction that the bivalves inside the bag close, the broth soup does not flow out, and at 80 ° C to 100 ° C under atmospheric pressure.
By heating at ℃, there is little change in protein and the flavor is not impaired.

Further, since it is boiled, vacuum-packed and stored frozen, the storage period can be extended.

[Brief description of drawings]

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

FIG. 2 is a perspective view of a car body and a dropping lid.

FIG. 3 is a detailed view of a pressing force adjustment bracket in FIG.

FIG. 4 is a detailed view of the spring in FIG.

FIG. 5 is an explanatory view when the drop lid is set in FIG.

FIG. 6 is a plan view of boiling equipment.

FIG. 7 is an elevational view of FIG.

[Explanation of symbols]

 1 basket main body 2 drop lid 3,4 artificial turf 5 pressing force adjustment bracket 6 hole 7 spring 10 bar 11 bag 12 bivalve

Claims (1)

[Claims] 1. A step of arranging bivalves in a bag, a step of vacuum-packing the bag, and a pressure of 80 to 100 ° C. under atmospheric pressure while pressing the bag in a direction in which the bivalves in the bag are closed. A method for preserving bivalves, which comprises a step of heating.