JPS5934842A - Control of shellfishes such as live short-necked clam - Google Patents
Control of shellfishes such as live short-necked clamInfo
- Publication number
- JPS5934842A JPS5934842A JP57145242A JP14524282A JPS5934842A JP S5934842 A JPS5934842 A JP S5934842A JP 57145242 A JP57145242 A JP 57145242A JP 14524282 A JP14524282 A JP 14524282A JP S5934842 A JPS5934842 A JP S5934842A
- Authority
- JP
- Japan
- Prior art keywords
- shellfishes
- short
- clams
- live
- shellfish
- 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.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Abstract
Description
【発明の詳細な説明】
あさりやは寸ぐり等の貝類は、各地の浅い海や−（１潟
の砂泥底に住み、鮮食、つくだ薫、かん詰などの広い用
途を有する栄養価が高くて美味な食用水産物である。通
常、あさり等の貝類は潮干狩等で個人的に採取して食す
るほかは、業的に採取して生角ｒ状態で販売される形態
が一般的であるが、あさり等の貝類は他の水棲動物と同
様に水から酸素をとる１′１．質を有するために生鮮状
態を維持さぜながら販売４−ること−：＃シク、採取し
てから販売寸ての１１持らが短かいものであって保存管
理の而で問題の多いものであった。[Detailed Description of the Invention] Shellfish such as clams and minced clams live in the sandy and muddy bottoms of shallow seas and lagoons in various places, and have nutritional value that has a wide range of uses such as fresh food, tsukuda kaoru, and canned food. It is an expensive and delicious edible marine product.In addition to collecting clams and other shellfish for personal consumption, such as shellfish gathering, they are generally collected commercially and sold as raw horns. However, shellfish such as clams, like other aquatic animals, absorb oxygen from water due to their 1'1. It had a short length of 11 hours, which caused many problems in terms of preservation and management.
本発明方法は前記の諸欠点を解消する目的で種々の研究
開発を繰り返した結果、採取した生鮮状態の活あさり等
の貝類をそのまま真空包装するという管理方法の創作で
あって、生鮮状態の期間を延長させ得るので、特に夏場
の熱暑の中でのＵとりたて」の状態の維持は販売面での
メリットが多く、かつ保存管理の面でも至極合理的であ
る等の特長を有するものである。The method of the present invention is the result of repeated research and development aimed at eliminating the above-mentioned drawbacks, and is the creation of a management method in which shellfish such as live clams are vacuum packaged as they are in a fresh state. Since it is possible to extend the product's shelf life, maintaining the "freshly made" state especially in the heat of summer has many advantages in terms of sales, and it also has the advantage of being extremely rational in terms of storage management. .
以下、本発明の構成を実施用例により説明する。Hereinafter, the configuration of the present invention will be explained using practical examples.
採取した活あさり等の貝類を、１３°Ｃ程度の温度にな
した海水に約８時間浸漬して砂抜きをなし、その砂抜き
した活あさり等の貝類を穀の割れたものの除去や粒度の
選別等をなして精選して後真水にて洗滌し、次にその精
選活あさり等の貝類を適当数量に分割してなるべく水分
を取り除きつつ真空包装し、２乃至１０’Ｃの温度範囲
で低温貯蔵（冷蔵庫等での保存も可）することを特徴と
する活あさり等の貝類の管理方法である。The collected live clams and other shellfish are immersed in seawater at a temperature of about 13°C for about 8 hours to remove sand. After sorting and selecting, the shellfish such as selected live clams are washed with fresh water, and then the selected live clams and other shellfish are divided into appropriate quantities, vacuum-packed while removing as much moisture as possible, and stored at a low temperature in the temperature range of 2 to 10'C. This is a method for managing shellfish such as live clams, which is characterized by storage (preservation in a refrigerator etc. is also possible).
次に、本発明の作用効果を実施用例により説明する。Next, the effects of the present invention will be explained using practical examples.
あさり等の貝類はエラ呼吸のため水中以外では呼吸をな
し得ないため、採取後は腐敗し易く、冬場でも■τｊ・
ガ間程度しか持たず、夏場では冷温保存といつ手段があ
っても外気との温度差が激しいために腐敗し易いもので
、また仮にそれだけ保存し得ても角１度の点では劣化が
進んで風味が落ちる欠点があった。それ故、貝類は「と
りたて」が条件で、とりたでのものを砂抜きを施こして
食すれば美味であり、嗜好性の高い生鮮食料品というわ
けてとても管理の難しいものであった。本発明方法は活
あさり等のμ類をその木来有する性質（つまり、水から
酸素をとるために水のない場所では呼吸し得ない）を利
用して、採取した活あさり等の貝類をなるへく水分を取
り除いて真空包装し、空気の流通を遮断することによっ
て活あさり等の貝類の生体活動を停止させて、新鮮さを
損なうことなく保持させた状態で保存管理するというも
のである。それにより、夏場で２．３日ぐらいしか日持
ちのしなかった活あさり等の貝類に１週間以上とりたて
の生鮮状態でもつで保存管理し得るものであって、能率
的な採取、合理的な管理を施こし得ることによって商業
上の経済性を高め得るものである。なお、真空包装は水
分ケなるべく除去して真空時の活あさり等の貝類の体液
による腐敗を防止し、また砂抜きは海水を利用して最適
温度でなすことが肝要であり、単的に言えば温度を一ヒ
げて、例えば２５°Ｃで３０分間砂抜きが速くてしかも
効果的なのであるが、それでは活あさり等の貝類が弱っ
て鮮度が落ちてしまう欠点があるために、実施例では１
３°Ｃ程度で約８時間が活あさり等の貝類の性状にも合
って効率的な砂抜きがなぜるようである。砂抜きは家庭
等における貝類の調理時の繁雑さを回避するためのもの
であって、採取、選別、洗滌、そして真空包装というこ
とも可能で、砂抜きは使用時に家庭でということもなし
得るが商業面でのメリットは稀薄なもので、やはり家庭
ですぐに調理して食せるようにすることにより即席性を
高め得るものである。このように真空包装した活あさり
等の貝類は真空包装するだけで生鮮状態（ｄ−従来に比
してはるかに期間も延長し得るものであるが１とりたて
」の状態をより長期にわたって持続させるためには光か
ら１０°Ｃの低温貯蔵、厳密には２乃至５°Ｃの低温、
これは冷蔵庫での保存も可能である、に保存管理すれば
、従来想到もし得なかった活あさり等の貝類の生鮮保存
期間を延長し布るもので、採取、保存という従来の管理
方式全転換することにより、採取したイキの良り生β７
１’状態をｉ；Ｃ來の２倍以上に延長し得るので、能率
的な採取、合理的な保存がなせ、商業的にも経済性が著
しく向上して安定した経営をなし得るものである。、−
：また砂抜きを完全になして真空包装すれば衛生面、調
理面でもベストであり、すぐに調理し得ると共にバラエ
ティに富んだ料理が工夫し１１１る等、前記した様な顕
著な諸効果を奏するものである１、
２５Shellfish such as clams cannot breathe outside of water due to gill breathing, so they are prone to rotting after being collected, and even in winter ■τj・
It only lasts for a short time, and even if you have the means to store it at a cool temperature in the summer, it is susceptible to decay due to the large temperature difference between it and the outside air, and even if it can be stored for that long, it will deteriorate at a 1 degree angle. However, there was a drawback that the flavor deteriorated. Therefore, shellfish must be "freshly caught," and they are delicious if they are eaten freshly after removing the sand, and although they are highly palatable fresh foods, they are very difficult to manage. The method of the present invention takes advantage of the natural property of mu species such as live clams (that is, they cannot breathe in a place without water because they take oxygen from water), and collects collected shellfish such as live clams. By removing moisture, vacuum packaging, and blocking air circulation, the biological activity of live clams and other shellfish is stopped, and the shellfish is preserved and managed without sacrificing its freshness. As a result, shellfish such as live clams, which had a shelf life of only 2-3 days in the summer, can be preserved and managed in a fresh state for more than a week, allowing for efficient collection and rational management. It is possible to improve commercial economic efficiency by being able to perform the following steps. In vacuum packaging, it is important to remove as much water as possible to prevent rot due to body fluids of live clams and other shellfish during vacuum packaging, and to remove sand at optimal temperature using seawater. If the temperature is raised, for example, at 25°C for 30 minutes, sand removal is quick and effective, but this has the disadvantage that shellfish such as live clams weaken and lose their freshness. 1
Approximately 8 hours at approximately 3°C seems to be suitable for the characteristics of shellfish such as live clams, and provides efficient sand removal. De-sand removal is to avoid complications when cooking shellfish at home, etc., and it is possible to collect, sort, wash, and vacuum-package shellfish, and de-sand can also be done at home when used. However, the commercial advantage is limited, and it is possible to improve the ready-to-eat food by making it possible to prepare and eat it immediately at home. Vacuum-packed live clams and other shellfish can be vacuum-packed in order to maintain their fresh state (d) for a longer period of time, although the period of time can be extended much longer than in the past. For storage at a low temperature of 10°C from light, to be exact, a low temperature of 2 to 5°C,
This can be stored in the refrigerator, and if stored and managed, it will extend the fresh shelf life of live clams and other shellfish, which was previously unimaginable, and completely change the traditional management method of collection and storage. By doing so, the quality of the collected live β7
Since the 1' state can be extended to more than twice the time of i; . ,−
: Also, if the sand is completely removed and the product is vacuum packed, it is best from a sanitary and cooking perspective, and it has the remarkable effects mentioned above, such as being able to cook quickly and making a wide variety of dishes. 1, 25
Claims (1)
徴とする、活あさり等の貝類の管理方法２ 採取して砂
抜きをなした活あさり等の貝類を真空包装して後低温貯
蔵することを特徴とする、活あさり等の貝類の管理方法1. A method for managing shellfish such as live clams, which is characterized by vacuum packaging the collected live clams and other shellfish. 2. Vacuum packaging the collected and sand-removed shellfish such as live clams, and then storing them at low temperature. A method for managing shellfish such as live clams, characterized by
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57145242A JPS5934842A (en) | 1982-08-20 | 1982-08-20 | Control of shellfishes such as live short-necked clam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57145242A JPS5934842A (en) | 1982-08-20 | 1982-08-20 | Control of shellfishes such as live short-necked clam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5934842A true JPS5934842A (en) | 1984-02-25 |
Family
ID=15380604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57145242A Pending JPS5934842A (en) | 1982-08-20 | 1982-08-20 | Control of shellfishes such as live short-necked clam |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5934842A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1063177A1 (en) * | 1999-06-24 | 2000-12-27 | Cornelis Keizer | Methods and devices for packaging and treating alive bivalves |
| EP1958513A1 (en) * | 2007-02-19 | 2008-08-20 | Nardo Balestieri | Method for packaging and conserving foods based on molluscs and foods obtained thereby |
| CN102511426A (en) * | 2012-01-04 | 2012-06-27 | 鲁东大学 | Method for removing sand from embedding-inhabitation type bivalved shells |
| CN109699727A (en) * | 2018-12-20 | 2019-05-03 | 大连海洋大学 | The anhydrous sterilizing keepalive method of one seed oyster |
-
1982
- 1982-08-20 JP JP57145242A patent/JPS5934842A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1063177A1 (en) * | 1999-06-24 | 2000-12-27 | Cornelis Keizer | Methods and devices for packaging and treating alive bivalves |
| EP1908705A3 (en) * | 1999-06-24 | 2010-05-05 | Cornelis Keizer | Methods and devices for packaging and treating alive bivalves |
| EP1958513A1 (en) * | 2007-02-19 | 2008-08-20 | Nardo Balestieri | Method for packaging and conserving foods based on molluscs and foods obtained thereby |
| CN102511426A (en) * | 2012-01-04 | 2012-06-27 | 鲁东大学 | Method for removing sand from embedding-inhabitation type bivalved shells |
| CN109699727A (en) * | 2018-12-20 | 2019-05-03 | 大连海洋大学 | The anhydrous sterilizing keepalive method of one seed oyster |
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