JPS5917944A - Bagged and frozen edible bivalve - Google Patents

Abstract

PURPOSE:To provide a bagged and frozen edible bivalve which opens its valves by heating, by putting raw bivalve and seasoning liquid into a gas-barrier bag, packaging in vacuum, blanching the bivalve in the bag with hot water for a sufficiently short time to keep the bivalve from opening its valves, and freezing the bivalve. CONSTITUTION:Raw bivalve 2 and the necessary seasoning liquid 3 are put into a gas-barrier bag 1, sealed under evacuation, and blanched by dipping the bag in hot water for a sufficiently short time to keep the bivalve from opening its valves. Concretely, the bivalve is heated with hot water of 90+ or -5 deg.C for about 2min+ or -20sec. The adductor playing the role of closing the valves is exclusively thermally denaturated a little by this process, and the meat of the bivalve becomes easily separable from the valve. After the heat-treatment, the bivalve is frozen. The process enables not only the long-term preservation of the bivalve keeping its freshness, but also the preparation of a delicious cooked food without loss of the clam extract only by heating, e.g. boiling in the bag immediately before serve.

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.

Some frozen foods are made so that they can be eaten by simply freezing the cooked product and subjecting it to a simple heat treatment such as dipping it in oil, placing it in the microwave, or steaming it just before eating.

Regarding shellfish, fried oysters and uncooked frozen shellfish products have been commercialized, but frozen uncooked 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, the industry has traditionally considered it impossible to freeze cooked foods that use bivalves with their shells on, such as sake-mushi clam soup, vongole for spaghetti, etc., without heating them. 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 of this product is to provide a completely new uncooked frozen food made from bivalves in the shell, which can be seasoned and cooked at the same time by heating each bag. be.

To explain the present invention in detail with reference to the illustrated embodiment, first, an airtight bag 1, a live bivalve 2, and a canned liquid 3 are prepared. The bag 1 must be made of nylon and polypropylene bonded together, or be airtight, such as a retort pouch, and must be able to withstand heating of at least 100°C. It must be hygienic and do not contain any harmful substances. Of course, the material is not particularly limited as long as these two conditions are met. In addition, bivalves must be alive, have the color and flavor unique to fresh, raw molluscs, have no off-taste or odor, and must not be contaminated with sand or other foreign substances. desirable. For this reason, the raw shellfish requires pretreatment, such as completely removing sand using seawater or underground seawater, washing thoroughly, and removing dead shellfish, damaged shellfish, impurities, etc.

The flavoring liquid 3 can be variously considered depending on the purpose of cooking, but for example, in the case of sake steamed rice, it may be a combination liquid of sake, flavored stock, salt, seasonings, water, etc., and in the case of wine steamed It becomes a liquid 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.

The thus prepared raw bivalve 2 and seasoning liquid 3 are placed in an airtight bag 1 and sealed while degassing. At this time, use a vacuum sealing machine to 5QCI/H (J~70
It is desirable to vacuum-seal the bag to a pressure of 1-1 g 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.

Next, the bagged product in which the bivalve molluscs and the Ajii 4 liquid are sealed in this way is blanched for a short time (FIG. 3). Specifically, for example, blanching is performed by immersing the bag in boiling water for about 30 seconds to 3 minutes. This blanching process varies depending on the size of the shellfish, the size of the bag, the temperature of the flavored liquid, and the temperature of the raw materials, but it is usually heated in hot water at 90°C ± 5°C for 2 minutes ± 20 seconds. is sufficient. The purpose of this is not to sterilize or cook the raw shellfish, but to cause a slight thermal denaturation only in the part of the scallop 6 that is the plow that closes the shellfish, making it easier to separate the adhesive part between the shell and the meat.

In other words, by performing this blanching process, it has become possible to open even frozen utensils by heat treatment. Next, I will explain why even shellfish that have died due to freezing open up when blanched.

In the first place, the opening and closing motion of bivalves is said to be due to the action of ligaments 6 and scallops 7 located at the connection between two opposing shells 5.5. This ligament 6 is highly elastic like rubber, and serves as a hinge, pulling the two facing shells apart in normal times. However, this ligament 6 is a type of cartilage, and when the shellfish dies, it rapidly deteriorates and becomes hard, losing its elasticity and tensile strength.

In this case, the shell 5.5 will remain closed and will not open even if it is heated. This is the reason why most dead shellfish do 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! (The shell 5.5 closes and opens against the force of the ligament 6 to open.)

By the way, when raw shellfish is heat-treated, the shellfish opens because when the shell 5.5 becomes hot due to heating, the structure of the scallop 7 attached to it denatures and loses its adhesive force with the shell. When the scallop and shell are separated in this way, only the tensile force of the ligament 6 acts, and this force causes the shell to open. The first feature of the present invention is that, by utilizing the natural opening and closing action of shellfish, even bivalves that have died due to freezing are heated (thus, pre-treated to ensure that they open).

The pretreatment means is to blanch the raw shellfish before freezing. As a result of this blanching treatment, the shellfish itself remains alive and no functional deterioration of the ligament part has occurred, but the parts where the shell and scallop are attached have undergone some degree of heat denaturation, reducing their adhesive strength and making them easy to peel off. In other words, the blanching process creates a condition in which the shell and flesh of the shellfish are peeling off, but the rest of the shellfish's flesh and ligaments have not deteriorated and the horn that opens the shell still exists. and,
The present invention fixes this delicate state by freezing, thereby making it possible to artificially cause the phenomenon of heated opening of dead shellfish, which was thought to be impossible until now, to occur when necessary. .

Next, after cooling the blanched bagged bivalves in cold water to a temperature of 20°C or lower, they are placed in a freezer pan carrier 8, etc., as shown in Figure 4, and quickly frozen in a freezing room to reduce the temperature. -18℃ or below.

When eating the bagged frozen bivalve food according to the present invention, as shown in FIG. Boil for 8 minutes. Then, the frozen bivalves and flavored liquid in the bag are thawed and gradually warmed up, causing the gas inside the bag to expand and swell, and the bivalves open and are steamed in the flavored liquid.

According to the present invention, bivalve molluscs that are frozen and supposed to be dead are opened and steamed in the same way as live molluscs by heat treatment.

After sufficiently steaming, tear the bag 1 and remove the container 10 as shown in Figure 6.
You can take it out and eat it. Furthermore, when the bag body 1 of the packaged frozen food of bivalves according to the present invention is broken and the frozen bivalves and the solidified flavored liquid are put in the steel 9 or the like and then heated and cooked, the bivalves become the same as when the raw shellfish is heated. It is opened and cooked in the same way.

As mentioned above, the present invention allows bivalves to be stored for a long period of time while maintaining their integrity by freezing them, and then taken out as necessary and simply heated by general-purpose means such as steaming or oil medium just before consumption. Since bivalves that are supposed to be dead due to freezing can be opened just like live shellfish, the present invention has made it possible for the first time to turn cooked products into frozen foods using shellfish with their shells still on.

Furthermore, in the present invention, the shelled bivalves and flavored liquid are placed in a bag beforehand and frozen, so the whole bag can be heated, in which case seasoning and heating can be done at the same time. Finishing heating and cooking itself at the time of eating has become very simple. In addition, since the shellfish and the seasoning liquid are frozen together in advance, they can be heated without escaping the shellfish extract, making it easy to prepare delicious prepared foods with separate seasonings, without escaping the delicious flavor. It became so.

Example 1. Clam Sake Stew with live fresh clams and external dimensions 190imx220
Prepare transparent bags made of mn+ nylon and polyethylene, wash the clams thoroughly, and add 60 to 6 clams per bag.
Bag 5 pieces (weight 450 (7-500 g) each).Meanwhile, prepare a seasoning liquid by mixing sake, flavor stock, salt, and water, and pour 100 cc±2 cc of this into the bag.

Use a vacuum sealer to reduce the air pressure inside the bag to 65cm/
Completely seal while setting to HD. After confirming that there are no pinholes, immediately place in hot water and blanch at 90°C (center temperature) for 3 minutes. After cooling the product in cold water to a temperature of 20°C or lower, it is placed in a frozen bread carrier and placed in a freezing room, where it is quickly frozen to bring the product temperature to -18°C or lower.

If you take out the frozen bagged product 2 weeks, 1 month, or 2 months after storing it frozen, you will receive 1% less in the bag. 11!
L/: When the shellfish was placed in hot water so that it was completely submerged and heated over high heat for about 7 to 8 minutes, 100% of the shellfish opened and sake mushi was made. I put this in a bowl from the bag and ate it while it was still warm, and it was just as delicious as sake mushi made from raw shellfish using the traditional cooking method.

Example 2. Clam Wine Clam Same as in Example 1, fresh clams and outer size 190mm x
Prepare a 220 mm retort pouch bag, wash the clams thoroughly, pack them into 60 bags each, add wine and butter, and vacuum pack the clams.

The degree of vacuum is set to 65 ON/HQ, and it is placed in hot water and blanched at 90°C with about 3 valves open, and after cooling, it is quickly frozen. After 2 weeks and 1 month of frozen storage, take out the bag and place it in a boiling lagoon over high heat for about 7 to 8 hours.
Heated for minutes.

In both cases, the shellfish opened 100% and a delicious wine-mushi clam was produced.

[Brief explanation of the drawing]

Figure 1 is a perspective view showing two raw ingredients and a flavored liquid, which are raw materials for the two-item bagged frozen food according to the present invention, and Figure 2 is a perspective view showing two ingredients and a flavored liquid sealed inside a bag. Figure 3 is an explanatory diagram showing how two bags are being plunged, Figure 4 is a perspective view showing the bags lined up in the frozen bread carrier, Figure 5 6 is an explanatory diagram showing the state in which the two-piece packaged frozen food according to the present invention is being heated and cooked together with the bag, and FIG. FIG. 7 is a perspective view showing a clam, which is a type of two-piece tool, in an open state. 1... Bag body, 2... Two ingredients, 3... Flavored liquid, 5.
5... shell, 6... ligament, 7... scallop. Patent applicant Nichiro Fisheries Co., Ltd. Engraving of the drawings (no changes to the content) Figure 2 Figure 1 Figure 7 5 Procedures by Nerli Masaru August 2-6, 1981 Mr. Kazuo Wakasugi, Commissioner of the Patent Office 2, Invention Name of Bagged Frozen Food with Two Ingredients 3, Relationship to the Amendment Case Patent Applicant Address Name (Name) Nichiro Fishery Co., Ltd. 4, Agent 3-7-26 Mita, Minato-ku, Tokyo

Claims (1)

[Claims] Place raw bivalves and the necessary flavoring liquid in an airtight bag, seal the bag while degassing it, place the bag in warm water, blanch it for a short time without opening, and then freeze.
A frozen food packaged in bivalves that is characterized by the fact that the bivalves open when heated.