JPH0951783A - Production of food product by flattening scallop adductor muscle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a food product obtained by flattening scallop adductor muscle. SOLUTION: Scallop adductor muscle is boiled and steamed with a salt solution of 3-4% concentration at 90-100 deg.C for about 20 minutes, then dried, and further steamed at 100-110 deg.C for about 20 minutes. The adductor muscle after dried is milled and flattened. This food product can be readily eaten because the adductor muscle is kept in appropriate thickness with no damage to its good taste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of food by rolling scallop scallops.

[0002]

2. Description of the Prior Art Vacuum packaging of raw frozen products, canned foods, smoked products, solid dried products, oiled products, powders, granules and boiled scallops.

[0003]

[Problems to be Solved by the Invention] The production of scallop scallops was mainly produced on the coast of the Sea of Okhotsk, but the production is increasing in each region as the aquaculture technology advances. This scallop was mainly exported to China as a solid dry matter that can be preserved for a long period of time, but it is still in the market for domestic consumption by various manufacturing methods. The present invention is intended to expand consumption as a food product in which the scallop scallops are extended and the flavor is not impaired.

[Brief description of drawings]

FIG. 1 is a process diagram of a product of the present invention.

Claims (1)

[Claims] 1. Raw scallop scallops (scientific name: closed-cylinder muscle, hereafter called scallops) are boiled for about 20 minutes at 90-100 ° C. in 3-4% concentration salt water, and then naturally or artificially dried and completely dried. The scallops are further steamed with steam at 100 to 110 ° C. for about 20 minutes, and then rolled with a roller or the like to produce a food product that maintains an appropriate thickness and does not impair the flavor of the scallops.