JPS57163471A - Preparation of boiled shellfish - Google Patents

Preparation of boiled shellfish

Info

Publication number
JPS57163471A
JPS57163471A JP56046533A JP4653381A JPS57163471A JP S57163471 A JPS57163471 A JP S57163471A JP 56046533 A JP56046533 A JP 56046533A JP 4653381 A JP4653381 A JP 4653381A JP S57163471 A JPS57163471 A JP S57163471A
Authority
JP
Japan
Prior art keywords
boiled
shellfish
ear shell
boiling
shell
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.)
Granted
Application number
JP56046533A
Other languages
Japanese (ja)
Other versions
JPS5847155B2 (en
Inventor
Tsuneo Ito
Tatsuo Goto
Toyoichi Shinkai
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.)
KAIYA KK
Original Assignee
KAIYA KK
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 KAIYA KK filed Critical KAIYA KK
Priority to JP56046533A priority Critical patent/JPS5847155B2/en
Publication of JPS57163471A publication Critical patent/JPS57163471A/en
Publication of JPS5847155B2 publication Critical patent/JPS5847155B2/en
Expired legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare a boiled shellfish in high yield, with little shrinkage or deformation of the flesh thereof in the boiling step, by boiling the shellfish in an aqueous solution of specific osmotic pressure containing an inorganic salt essentially.
CONSTITUTION: A raw material ear shell with or without the shell thereof is washed well, and then boiled in an aqueous solution of an inorganic salt adjusted to an osmotic pressure of 10W40atm, e.g. a common salt solution in a concentration of 1.37W5.50%. After boiling, the ear shell is taken out, allowed to cool and washed with water. The resultant ear shell is transferred to a packaging container, and an adjusted seasoning in a necessary amount is injected therein to and sealed to give the aimed boiled shellfish product of the ear shell.
COPYRIGHT: (C)1982,JPO&Japio
JP56046533A 1981-03-31 1981-03-31 How to make boiled shellfish Expired JPS5847155B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56046533A JPS5847155B2 (en) 1981-03-31 1981-03-31 How to make boiled shellfish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56046533A JPS5847155B2 (en) 1981-03-31 1981-03-31 How to make boiled shellfish

Publications (2)

Publication Number Publication Date
JPS57163471A true JPS57163471A (en) 1982-10-07
JPS5847155B2 JPS5847155B2 (en) 1983-10-20

Family

ID=12749922

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56046533A Expired JPS5847155B2 (en) 1981-03-31 1981-03-31 How to make boiled shellfish

Country Status (1)

Country Link
JP (1) JPS5847155B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59175867A (en) * 1983-03-28 1984-10-04 Shirako:Kk Preparation of seasoned and processed scallop's eye

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59175867A (en) * 1983-03-28 1984-10-04 Shirako:Kk Preparation of seasoned and processed scallop's eye
JPS6125348B2 (en) * 1983-03-28 1986-06-14 Shirako Kk

Also Published As

Publication number Publication date
JPS5847155B2 (en) 1983-10-20

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