JPS59135860A - Preparation of pickled oyster - Google Patents

Abstract

PURPOSE:To prepare pickled oyster having the taste, flavor and palatability of raw oyster, preservable stably, and servable throughout the year, by boiling and cooling the raw oyster without deteriorating the taste and flavor, and seasoning by immersing in a seasoning liquid. CONSTITUTION:Shelled raw oyster is washed with water and steamed at 70- 100 deg.C for about 2-60min or boiled and allowed to cool, and then further allowed to cool for a relatively short time followed by the cooling or rapid freezing. Immediately after cooling or after thawing, the oyster of a relatively low temperature is immersed in a seasoning liquid maintained to normal temperature or a low temperature or is sprinkled with powdery seasoning and left to stand for about 3-24hr. The seasoned oyster is packed in a proper container, or a quick- frozen and stored.

Description

[Detailed Description of the Invention] Invention X relates to a method for making pickled oysters. Conventionally, oysters were eaten raw as a pickle in vinegar, or as oysters in oil. Getari - Jitte nabe, which is eaten boiled or used as a local dish, plays a role. In this way, the oysters can be eaten raw or plied or boiled! + You can enjoy the unique flavor of Koyori oysters, but due to their nature, these oysters have the disadvantage that they can only be served to the table during rM's perpetual winter season.

The present invention is made so that the oysters can be stored as a pickle and can be preserved, and the oysters can be eaten as pickles so that you can enjoy the flavor of medium-raw oysters or almost raw oysters. 21. First, pilot the oysters that have been removed from the mu shells. In order to remove moisture, sterilize, and prevent deterioration, the product is exposed to heat, then cooled for a relatively short period of time to remove moisture and prevent deterioration, and immediately after this cooling, it is kept at room temperature or low temperature. Soak the oysters in the seasoning liquid, or 3) mix the seasonings evenly to make the oysters without adding the flavor of raw oysters. The gist is to separately produce f-things.

The manufacturing method of the invention will be described in detail below.

First, the strawberries are removed from the seashells, either as they are, or depending on the size, are pulled, and washed with water to remove impurities such as shell fragments and grains. After this washing, size selection may be performed. Next, the washed oysters are either slightly boiled or heated with red radish. V) The purpose of removing the water contained in the flesh of mushrooms is to enable storage for a relatively long period of time, and to prevent deterioration. However, it is necessary to heat the oysters by steaming to avoid losing any of their unique flavor. Therefore, this steaming process may be slightly adjusted depending on the temperature and outside temperature, but generally it is 70~1oo-c.
: Do this for about 2 to 6 degrees at a temperature of .

In addition, for this steaming, the oysters may be soaked in black water for a predetermined period of time so that they will be boiled in the first morning, but the oysters may be soaked in black water for a specified period of time.
Alternatively, the fried rice can be placed in an IIU heat chamber. By steaming raw oysters in this way, the seawater temperature for both sterilization and water removal is 10 Bf.What is the human body that oysters have at the time of wrapping? It is also possible to emit or remove acids that cause allergic reactions.

The oysters that have been sterilized by steaming are then heated and cooled.

By this cooling process, it is possible to remove much of the moisture from the oysters mentioned above. Also, this cooling is carried out only for a relatively short period of time to avoid freezing the inside of the oyster meat and causing deterioration. At about 60 minutes, the water is removed for a second time, and the purpose is to preserve the oysters for a long time and to prevent deterioration. The cooling time and temperature are determined so that the meat does not get crushed. It's okay to be beaten, but the meat is inside C.
■ (Avoid using cold springs until then.)

After sterilizing and removing water by boiling in this way, and removing water while preventing secondary contamination by cooling,
A (-f) or add a small amount of powdered seasoning, first, after cooling [preferably, this is done cold; a (in'l). (This is to prevent bacteria from forming on the oysters.)
The seasoning for oysters is a mixture of seasonings from salt and ponds, and the seasoning is done so that the unique flavor of the oysters is not lost, so that the oysters can be eaten as is.
This seasoning or seasoning may be water-like, miso-like, or even in the form of liU or dry powder-like. Or spray powdered seasoning in the seasoning liquid at low temperature or 3:1? - Soak the oysters for 24 hours in Shizuichi or stir-fried water and season the entire flesh. The liquid and seasonings penetrate better into the meat, and the seasoning is uniform throughout.

, I'm jealous of the seasoning l, and I'm going to have a good time)? Oysters are shipped individually packaged, boxed, bottled or even canned. Oysters cannot be caught during the 11th to 3rd season. Therefore, in order to be able to produce and ship pickled oysters all year round, it is necessary to ensure in advance that the amount of oysters that can be produced for one year is calculated in advance. It is heated by steaming or boiling to remove and sterilize and prevent deterioration, then it is quickly frozen and stored until the season other than fishing. Thaw the oysters and soak them in a relatively low temperature seasoning solution at room temperature or low l crystalline for a certain period of time so that the seasoning reaches the inside of the meat. After preparing the proboscis of the oyster, it is quickly frozen (frozen) for five minutes to prevent deterioration, and then thawed when shipping the IB. You can also do that.

According to the present invention, the raw oysters are cooked without crushing them, and then the skin is added to the seasoning liquid to add seasoning, which changes the flavor and texture. It does not taste like raw oysters, and can be eaten all year round, regardless of the season.It can be cooked in the same way as regular pickles or tsukudani, and it can also be eaten as oysters or fried. To be careful too
It has the advantage of being able to live comfortably.

Patent applicant: Miryoi Food Sales Co., Ltd. Agent
Kiyoaki Hayashi') 1. ′
), outside 1 person 295-

Claims (1)

[Claims] 111 The oysters removed from the shell are first washed with water. After removing moisture, sterilizing, taste (sustaining taste, and preventing deterioration), heat is radiated by boiling or boiling, and then heat is radiated and cooled for a relatively short period of time to remove moisture and prevent deterioration - Immediately after this cooling. Oyster pickle production method specially developed to produce oyster pickles without impairing the flavor of raw oysters by soaking them in a seasoning solution or seasonings at room temperature or in a low-quality state - (21 Raw oysters 9 First, rinse with water, then steam or boil to remove moisture, sterilize, and prevent spoilage.
Store the oysters by quick freezing to avoid deterioration, and then thaw the oysters one after the other in production number 11 and 17. After thawing the oysters, which are at a relatively low temperature, immerse them in a seasoning liquid or seasoning at room temperature or at a low temperature for a certain period of time. C7. A method for producing pickled oysters, which is characterized in that pickled oysters are produced regardless of the fishing season without imparting the flavor of raw oysters. (3) Oyster pickles produced by troweling in claim 1 or 2 are stored by quick freezing and thawed at the time of IB@ or when eaten. Pickle/mono manufacturing method