JPS5915621B2 - Manufacturing method for flavored processed shellfish products such as abalone - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of seasoning shellfish meat such as abalone to obtain a processed product.

In general, seasoning of shellfish meat such as abalone is produced by adding liquid (seasoning) to the shellfish meat and boiling it. The surface of the shellfish was also colored black, and the color of the broth was also dark and cloudy, resulting in poor quality of the boiled shellfish products.

Therefore, the inventor of the present invention conducted research to solve this drawback, obtained favorable results, and was able to develop the present invention.

That is, an object of the present invention is to provide a method for producing seasoned processed products of shellfish such as abalone, in which the boiled shellfish tissue is difficult to harden and turn black, and the broth is hardly colored or clouded.

Another object of the present invention is to provide a method for producing seasoned processed products of shellfish such as abalone that have good long-term storage stability.

Below, the present invention will be explained by way of an example.

First, wash 5 pieces of abalone meat (cut into pieces as desired).
Put it in a vacuum pot.

Next, add 5 kg of bonito and kelp stock to the vacuum pot as a seasoning liquid.

For this soup stock, add 10 A of water and 0.6 y of crushed bonito flakes.
, 0.2 kg of dried dried kelp, and 0.8 kg of sugar.
g, 0.5 kg of mirin and a small amount of salt, boiled for a long time, and the extract is about 20% after removing solids.

Next, the lid of the vacuum pot is closed, the pressure inside the pot is reduced and the mixture is heated to boil at an internal temperature of 60° C. and held for about 40 minutes to heat the abalone meat.

After that, stop heating, return the pressure inside the pot to normal pressure, and remove the lid.
After heating, put the contents on a drainboard, discard the broth as it contains scum, and leave the abalone meat on the drainboard to cool for a while.

This abalone meat has a seasoning stock permeated inside.
The abalone meat exhibits its original color and the meat tissue is soft.

Weigh the abalone meat that has been left to cool and pack it into a heat-resistant container, then add a predetermined amount of the seasoning liquid prepared separately.
Seal the mouth of the container while keeping the air inside.

Note that vacuum packaging is preferable for sealing. As the heat-resistant container mentioned above, synthetic resin bags made of heat-resistant laminated film such as nylon-polyethylene or polyester-polyethylene, cans for canning, and bottle containers for bottling are suitable.In this example, heat-resistant containers are used. A transparent synthetic resin bag was used.

As the seasoning liquid used in this invention, a seasoning liquid having a desired composition can be used, but in this example, a liquid prepared by adding 10% light soy sauce to the seasoning liquid for seasoning was used.

The synthetic resin bag contains 200g of abalone meat and the seasoning liquid 2.
Packed with 00g.

The sealed container is then submerged in a water tank for sterilization, and the water in the tank is boiled at normal pressure (water temperature of about 95°C) and held for about 60 minutes to sterilize by heating.

Through this heat sterilization, the seasoning liquid for the Hondoko permeates into the inside of the abalone at the same time as sterilization.

Next, the sterilized synthetic resin bag is submerged in a cooling water tank (water temperature approximately 7 to 10°C), and after cooling for approximately 30 minutes, it is taken out from the water tank, a predetermined label is affixed, and the abalone meat is packaged in seasoned bags. Get the product.

The abalone meat of this product is soft and has its original color, and the seasoning liquid is not cloudy.

However, when a transparent synthetic resin bag is used as in the case of this example, it is convenient because the beautiful contents inside the bag can be seen as they are.

This product is opened and eaten when needed, but the boiled shellfish is soft and the flavor permeates into the meat tissue, making it delicious.

The results of component analysis of the abalone meat and seasoning liquid of the bagged product of this example are as shown in Tables 1 and 2.

The embodiment described above can be implemented as follows.

In other words, (a) It is preferable to use a light-colored seasoning liquid for the seasoning, and not to use colored liquids such as soy sauce; (b) The heating conditions for seasoning, other than those in this example, can be carried out by maintaining the temperature at approximately 55 to 85°C under reduced pressure so that the liquid continues to boil; (c) ) The shellfish to be used is not limited to abalone, but can be applied to shellfish in general, such as shellfish and clams.

As explained above, in the present invention, shellfish meat such as abalone is placed in a heat-resistant container such as a synthetic resin bag, sealed, and heat sterilized by immersing it in boiling water. The boiled shellfish, which has been boiled under reduced pressure with a seasoning liquid for seasoning, and the seasoning liquid for seasoning, which imparts a predetermined flavor to the boiled shellfish, are placed in the heat-resistant container, so that the structure of the boiled shellfish does not change. It is possible to obtain seasoned processed products of shellfish meat such as abalone that hardly hardens or blackens and the broth has little coloring and turbidity.

In other words, according to the present invention, the seasoning process is divided into two stages: seasoning and real seasoning, and heating for seasoning is carried out under reduced pressure and at a low temperature. The broth containing the molasses is discarded, and only the seasoned boiled shellfish is further heat sterilized and seasoned at the same time.Moreover, the heat sterilization involves sealing the heat-resistant container while removing air, and then boiling the sealed heat-resistant container under normal pressure. Since the heat sterilization is carried out under mild conditions by immersing the shellfish in boiling water and heating it, it has the advantage of not coloring or hardening the shellfish meat.Furthermore, with the flavoring according to the present invention, the processed product is sterilized in a container. , long-term storage is possible.

Claims (1)

[Claims] 1. After boiling and simmering shellfish meat such as abalone and a seasoning liquid under reduced pressure, the broth is removed, and the boiled shellfish is placed in a heat-resistant container such as a synthetic resin bag, and the seasoning used in this case is added to the heat-resistant container. The production of flavored shellfish such as abalone is characterized by adding a liquid, sealing the container while removing the air inside the container, and immersing the sealed heat-resistant container in boiling water under normal pressure to sterilize it by heating. Law.