JPS5561755A - Frozen geoduck - Google Patents

Frozen geoduck

Info

Publication number
JPS5561755A
JPS5561755A JP13352178A JP13352178A JPS5561755A JP S5561755 A JPS5561755 A JP S5561755A JP 13352178 A JP13352178 A JP 13352178A JP 13352178 A JP13352178 A JP 13352178A JP S5561755 A JPS5561755 A JP S5561755A
Authority
JP
Japan
Prior art keywords
meat
geoduck
neck
frozen
proteinase
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
Application number
JP13352178A
Other languages
Japanese (ja)
Inventor
Sachiko Otsuka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Otsuka Corp
Original Assignee
Otsuka Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Otsuka Corp filed Critical Otsuka Corp
Priority to JP13352178A priority Critical patent/JPS5561755A/en
Publication of JPS5561755A publication Critical patent/JPS5561755A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare frozen geoduck which can be reconstituted to tender and palatable raw geoduck meat simply by thawing and heating, by separating the neck meat from a geoduck, applying a proteinase which acts as a meat-tenderizing atent, and quickly freezing the meat.
CONSTITUTION: The shell 3 of a geoduck is removed from the meat, and the meat is separated to the neck meat 2 and the body meat 1. The body meat is palatable after heating, while the neck meat becomes too rigid to eat by cooking. The separated neck meat 2 is left to stand for about 12hrs. While the neck meat 2 is still in the state of cadaveric rigidity, it is applied with powder of proteinase such as papain to tenderize the meat. The treated meat is frozen quickly to obtain the objective frozen geoduck. The tenderization of the meat is carried out at 30W100°C and pH3W9 when papain is used as the proteinase.
COPYRIGHT: (C)1980,JPO&Japio
JP13352178A 1978-10-30 1978-10-30 Frozen geoduck Pending JPS5561755A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP13352178A JPS5561755A (en) 1978-10-30 1978-10-30 Frozen geoduck

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13352178A JPS5561755A (en) 1978-10-30 1978-10-30 Frozen geoduck

Publications (1)

Publication Number Publication Date
JPS5561755A true JPS5561755A (en) 1980-05-09

Family

ID=15106720

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13352178A Pending JPS5561755A (en) 1978-10-30 1978-10-30 Frozen geoduck

Country Status (1)

Country Link
JP (1) JPS5561755A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783235A (en) * 2015-04-08 2015-07-22 浙江海洋学院 Processing method of semi-finished Panopea abrupta products

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5238057A (en) * 1975-09-19 1977-03-24 Toyo Boseki Method of improving quality of abalone

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5238057A (en) * 1975-09-19 1977-03-24 Toyo Boseki Method of improving quality of abalone

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783235A (en) * 2015-04-08 2015-07-22 浙江海洋学院 Processing method of semi-finished Panopea abrupta products

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