JPS5917943A - Bagged and frozen edible bivalve - Google Patents

Abstract

PURPOSE:To provide a bagged and frozen edible bivalve which opens its valves only by heating before serving, by putting frozen whole bivalves and seasoned frozen soup in a gas-barrier bag, packaging in vacuum, and freezing again. CONSTITUTION:(A) Frozen whole bivalves 2 (e.g. short-necked clam, clam, ark shell, etc.) and (B) frozen seasoning soup are put into a gas-barrier bag 1 (e.g. laminate of nylon film and polypropylene film) at a weight ratio of 80:20-90:10, sealed under evacuation, and frozen again. The process enables not only the long-term preservation of the bivalves keeping the freshness but also the opening of the valves of the bivalve which is supposed to be killed by freezing in the similar manner as living bivalve only by boiling after or without discharging from the bag immediately before serving.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is an uncooked frozen clam that is made by bagging and freezing bivalves such as clams, clams, and red clams with their shells on, and allowing them to be eaten with a simple finishing heat treatment. Regarding food.

Frozen foods include those that are fully cooked and can be eaten as is by simply thawing them, and those that are uncooked and semi-cooked that are frozen and placed in oil, microwaved, or steamed just before consumption. Some foods can be made edible by simply undergoing a simple heat treatment such as cooking.

Concerning shellfish, fried oysters and unheated frozen shellfish products have been commercialized, but frozen unheated bivalves with their shells still on have not been commercialized. This was because once the shellfish was killed by freezing, it would hardly open even when cooked, and its commercial value would be lost.

For this reason, it has traditionally been considered in the industry that cooked foods that use clams with their shells on, such as sake-mushi clam soup, vongole for spaghetti, etc., cannot be frozen unheated. Ta.

The present invention solves these difficulties, and when you heat unheated bivalves with shells (raw ones), the shells open and become in the same state as when raw shellfish are heated, and together with the flavored liquid. The purpose is to provide a completely new uncooked frozen food of shelled bivalves that can be seasoned and cooked at the same time by heating each bag because the food is packaged in a bag.

To explain the present invention in detail with reference to the illustrated embodiment, first, an airtight bag 1, a bivalve 2 made by quickly freezing fresh shellfish, and frozen seasoned shellfish 3 are prepared.

The bag 1 must be airtight, such as a nylon and polypropylene bonded bag or a retort pouch, and must be able to withstand heating of at least 100°C. It is necessary that the product is hygienic and does not contain any substances that may cause harm.

Of course, the material is not particularly limited as long as these two conditions are satisfied. In addition, bivalves are sand-extracted, thoroughly washed to remove dead shells, damaged shells, foreign matter, etc., and then quickly frozen with their shells on.

In addition, the frozen Ajii liquid 3 can be variously considered depending on the purpose of cooking, but for example, in the case of sake mushi, it may be a combination liquid of sake, flavored stock, salt, seasonings, water, etc.; In some cases, it will be a combination of wine and butter. In addition, it is also possible to use only salt and water, or to combine seasonings such as soy sauce.

In any case, the flavored liquid prepared in this way is frozen.

It is preferable to store this frozen flavored liquid in a block, crushed, or shaved form so that it does not turn into large chunks of ice when thawed.

The thus prepared frozen bivalve 2 and frozen flavored liquid 3 are placed in an airtight bag 1 and sealed while deaerating.

At this time, use a vacuum sealing machine to seal 50cm/H (]
] ~70 cMl-1C to prevent the bag from bursting due to expansion of residual gas when heated later. However, if the degree of vacuum inside the bag is extremely strengthened, there is a risk of damaging the shells and meat, so it is necessary to adjust this as appropriate for each specific example.

In the present invention, the previously frozen bivalves and the frozen flavored liquid are packaged in bags and sealed, and the product temperature is 118.
It is made into a product after being refrozen to below ℃.

When eating the bagged frozen bivalve food of the present invention made in this way, for example, #! 44
Boil a lagoon, place the frozen food in the bag, and boil for 7 to 8 minutes. Then, the frozen bivalves 2 and flavored liquid 3 in the bag are thawed and gradually warmed up, and the gas inside the bag expands and swells, and the bivalves 2
is opened and steamed in a seasoning liquid. The present invention is characterized by the fact that bivalve molluscs, which are frozen and supposed to be dead, are opened and cooked in the same way as live shellfish by heat treatment, and the heating cooking method includes heating the bivalves as they are in the bag and heating them as they are in the bag. There are two heating methods available: take the frozen bivalves and flavored liquid from the bag into a pot and heat them.

In general, it is believed that dead shellfish do not open even when heated, but in the case of frozen bivalves like the one of the present invention, even dead shellfish can be opened through various experiments and fundamental research on the opening and closing movements of bivalves. I have confirmed this and will explain it below.

First test: Experiment in which frozen clams and flavored liquid were added and heated after freezing.

Prepare frozen clams, a flavored saline solution of 1.59/c, and a synthetic resin bag, and put 48 pieces (approximately 500 g) of frozen clams in the bag and 5 °l of the flavored solution. 1o9, 20y.

(weight ratio) and vacuum-packed and frozen to make three test samples. Two weeks later, the sample was taken out and the bag was immersed in boiling water for 7 to 10 minutes, and the degree to which the shellfish opened was observed.

The results were as follows.

Second test: Add frozen flavored liquid to frozen clams, refreeze and heat.

Prepare 1.52 pieces of frozen clams, a frozen saline solution, and a synthetic resin bag, and fill the bag with 50 pieces of frozen clams and a flavored liquid frozen in a diamond block shape.

107/, 20K (weight ratio) After vacuum-packing each container, make three frozen samples.

Two weeks later, the test sample was taken out and the bag was immersed in boiling water and heated for 7 to 10 minutes, and the appearance of the shellfish opening was observed.

The results were as follows.

Above box 1, based on the results of the second test, we added frozen clams to 1
If the flavored liquid is packaged in a bag as a liquid, the larger the amount of seasoned liquid, the more difficult it will be to open the bag, but this flavored liquid should be made into frozen blocks and separated from the frozen clams. I noticed that most of the shellfish would open their mouths if I packed them in a bag. By comparing these two experiments, we further investigated why flavored liquids open when frozen. First, I investigated the opening and closing principle of the two-piece tool. According to this, the opening and closing operation of the shell is caused by the two opposing shells 5.

It is said that this is due to the action of ligament 6 and scallop 7 located at the connecting part of 5. This ligament 6 is highly elastic like rubber,
This acts as a hinge and pulls the two facing shells 5.5 towards the listener during normal times. However, this ligament 6
is a type of cartilage that rapidly deteriorates and becomes hard when the shellfish dies, losing its elasticity and tensile strength.
Furthermore, once thermal denaturation occurs due to heating, it becomes hard and loses its elasticity and tensile strength.

In this case, even if heated, the shell 5.5 will remain closed and will not open. On the other hand, inside the shellfish there is a scallop 7 which is a muscle for opening and closing the shellfish, and this is attached to the inside of the shell 5.5. A living shellfish expands and contracts this scallop 7 to close, open, and reel the shell 5.5 against the force of the C1 ligament 6.

Therefore, when heated, the reason why some shellfish open their mouths and others they remain closed is because the ligament 6, which functions to open the shellfish, deteriorates quickly or undergoes thermal alteration, or the scallop 7 The only difference is how quickly the phenomenon of peeling off the -C shell 5.5 occurs due to heating.

In other words, if a living shellfish is heated with hot water, etc., the shellfish will sensitively sense the heat and will separate the scallop 7 from the shell 5.5 by itself before the ligament 6 undergoes thermal degeneration, so the shellfish will be 10091
0 opening.

However, if the frozen ingredients are frozen together with the seasoning liquid, the scallops will be dead and the scallops will peel off, causing the problem. This is because the liquid is frozen until you get close to the joint between the shells and it takes time to thaw. During this time, the ligaments often undergo heat degeneration, and the shellfish often ends up remaining closed.

On the other hand, when the two frozen ingredients and flavor (q liquid) are frozen separately and packaged in a bag as in the present invention, the temperature rise of the shell and the thawing of the frozen flavor liquid are parallel to each other. Because of this, the temperature of the shell itself rises rapidly, causing thermal degeneration of the ligament, which causes the scallop to detach from the shell, and the tensile force acts to increase the number of cases of cracking.

As mentioned above, when using frozen two-piece ingredients as raw materials and using -C, the freshness is maintained well, so if the scallops are heated and peeled off faster than the deterioration and denaturation of the ligaments, the molluscs will open. The principle -C became clear. In order to make the two frozen ingredients taste more concrete, it was found that it is essential to have a similar amount of flavor 1 liquid in the bag in advance.

As described above, the present invention not only preserves freshness for a long time by freezing two pieces of ingredients, but also
If necessary, simply take out the shellfish and heat it using a general-purpose method such as steaming or oil just before eating, and the shellfish, which should be dead due to freezing, can be opened just like a living shellfish. As a result, the present invention has made it possible for the first time to turn cooked products into frozen foods using shellfish with their shells on, which had been considered difficult to achieve until now. In addition, in the present invention, the two frozen ingredients with shells and the frozen flavored liquid are placed in a bag and refrozen, so it is now possible to heat the whole bag. Since seasoning and heating can be done at the same time, finishing cooking at the time of eating is extremely simple. In addition, the shellfish and flavoring liquid are frozen together in advance and can be heated without loosing the shellfish extract, making it possible to easily prepare delicious prepared foods that retain the umami flavor and are seasoned separately in each bag. Ta.

Example 1. IQF clams made by freezing fresh clams and external dimensions 1 g
□+nmx 22 Omm Transparent bags made of nylon and polyethylene are prepared, and 60 clams are placed in each bag (
Pack into bags weighing 450Q~5000).

On the other hand, prepare a seasoning liquid by mixing sake, flavor stock, salt, and water, freeze this in advance in the form of die A7 blocks, and pour 10cc±2cc into a bag. Use a vacuum sealer to reduce the air pressure inside the bag to 65 CIll/
1-1 (Turn it to + and seal it completely.

After confirming that there are no pinholes, immediately place the bread in a frozen bread carrier and place it in the freezing room, where it is quickly frozen to bring the temperature below -18°C.

Two weeks and one month after frozen storage, the frozen bagged products were taken out, placed in boiling water so that the entire bag was submerged, and heated over high heat for about 7 to 8 minutes. ,
Both were outside of 98 to 100 yards.

The shellfish opened and a fine cooked sake mushi was made. I poured this from the bag into a bowl and ate it while it was still warm, and it was just as delicious as sake mushi made from raw shellfish using the traditional method.

Example 2. Wine clam clams Similar to Example 1, frozen fresh clams and external dimensions 19
Prepare polyethylene bags measuring 0 mm x 220 mm, pack 60 frozen clams into each bag, add wine and butter, and vacuum bag this.

Incidentally, the degree of vacuum is set to 65 CIIl/Hg, and after sealing is completed, it is quickly frozen to -18°C or lower. After 2 weeks and 1 month of frozen storage, the bags were taken out and placed in boiling water and heated over high heat for about 7 to 8 minutes.

In each case, the shellfish was 1 oooy, and when opened, a delicious wine-mushi clam was made.

[Brief explanation of drawings]

Fig. 1 is a perspective view showing the two frozen ingredients, the frozen flavored liquid, and the bag body, which are the raw materials of the present invention, and Fig. 2 shows the two frozen ingredients and the frozen flavored liquid sealed in the bag body. A perspective view showing the refrozen state,
Fig. 3 is a perspective view showing the state in which the bagged frozen food with two ingredients according to the present invention is being heated and cooked on site, and Fig. 4 is a perspective view showing the state in which the bag is torn open and heated with a heated steel. Fig. 5 is a perspective view showing a state in which processed food with shellfish is placed in a bowl, and Fig. 5 is a perspective view showing a state in which the same bivalve is opened. 1... Bag body, 2... Two ingredients, 3... Flavored liquid, 5.
5... shell, 6... ligament, 7... scallop. Patent applicant Nichiro Fishery Co., Ltd.

Claims (1)

[Claims] Bivalves with shells (80-90% weight ratio) individually frozen in an airtight bag and frozen flavored liquid (10-90% by weight)
20% weight ratio), sealed while deaerating, and refrozen, so that the bivalves open when heated.