JPS60234539A - Shellfish with shell and production thereof - Google Patents

Abstract

PURPOSE:To avoid damage of packaging films or shells easily occurring in production or transportation of packaged, heated cooked and shellfish food, by covering shellfish with shell with a synthetic resin protective material, sealing the shellfish with a synthetic resin film, and heating resultant sealed shellfish. CONSTITUTION:Shellfish with shell is covered with a synthetic resin protective material, e.g. a molded bowllike article and lidlike sheet for ear shell or abalone, and engaged therewith for freely flowing a cooking solution sealed with a synthetic resin film, preferably a film used for packaging retort food, and heated at about 120 deg.C for about 40min to afford the aimed cooked food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to hermetically packaged shellfish and a method for producing the same.

More specifically, the present invention relates to packaged and heated shellfish in which the shells do not break through the synthetic resin film sealed in the package, and a method for producing the same.

BACKGROUND ART Traditionally, shellfish such as honwabi and scallops have been cooked with their shells on, packaged, and heated to produce ready-to-eat cooked foods.

However, if abalone or the like is used as a cooked food with the shell on, the protrusions of the shell may damage the synthetic resin film during manufacture or transportation, resulting in liquid leakage and poor storage stability. In addition, scallops and the like have the disadvantage that their shells crack during manufacturing or transportation, resulting in poor appearance and lower commercial value, and the synthetic resin film is damaged, causing leakage and rotting.

The present inventors conducted research to make cooked food from shellfish with their shells on, and found that by covering the shells with a protective material made of synthetic liver fat, sealing this with a synthetic resin film, and heating it. We were able to prevent damage to the synthetic resin film and the shell, solving the drawbacks of the conventional method.

The present invention relates to a shellfish produced by protecting the shell together with a protective material, sealing it with a synthetic resin film, and heating it.

Shellfish used in the present invention include abalone, tokobushi, clam, clam, freshwater clam, turban shell, scallop, pie shell, and whelk.

Even if these shellfish are cooked, they are preferred when served on the table with their shells on.

When these shellfish are ready to eat or are made into cooked products that can be easily cooked and eaten, it is best to keep them in the shell or put them in the shell and seal them with synthetic resin film, even if they contain a large amount of cooking liquid during transportation. When handling the product, the shell may sometimes break through the synthetic resin film. In the present invention, in order to prevent the shell from breaking through the synthetic resin film, the shellfish with the shell is protected with a protective material and sealed with a synthetic resin film. Even if the film is pressed strongly in some areas by the shell, it will not be damaged.

The protective material used in the present invention is made of a synthetic resin film and may be of any type.

The protective material used for abalone and tokobushi is a bowl-shaped or multi-bowl shaped product that matches the size of the abalone and tokobushi.
For this purpose, if necessary, it is preferable to partially or more part of the flat film be secured to the lid to allow the cooking liquid to flow freely.

In addition, clams, clams, and freshwater clams are stored in rectangular bowl-shaped molded products that allow many pieces to be placed at once.
Cover with a flat film and heat seal in 4 places, allowing the cooking liquid to flow freely.

In addition, for turban shells, a piece of slightly hard film is used to wrap and lock the entire film, and holes are punched in several places where there are no protruding parts to allow the cooking liquid to flow freely.

These shellfish are simply heated or cooked in a cooking liquid, protected with a protective material, and sealed with a synthetic resin film in the presence or absence of water or cooking liquid. The synthetic resin film used here may be any film as long as it can withstand the heating temperature during production, but any film that is commonly used for packaging retort foods may be used.

Shelled shellfish are protected with a protective material and sealed with a synthetic resin film, and then heated to become a product. The range of heating can be appropriately selected as long as the purpose is achieved, but in the case of retort heating, heating is performed at 120°C for about 40 minutes.

In the present invention, since shellfish with shells are protected with a protective material, the shells will not break through the packaging film even when cooking food, making it extremely safe.

Foods with cooking liquid in them can be eaten as is by heating them, and foods that have simply been heated can be cooked and eaten according to your preference.

Next, examples of the present invention will be shown.

Example 1 Frozen shelled abalone is thawed, thoroughly washed with water, and blanched at 95°C for 3 minutes.

The heated abalone was placed in a bowl-shaped synthetic resin protective material that was slightly wider than the abalone, covered with a flat synthetic resin film that matched the size of the abalone, and heat-sealed in only two places. Stop.

The abalone protected with protective material is sealed with a synthetic resin film to prevent air from entering, along with a sufficient amount of cooking liquid, and cooked for 120 minutes.
Retort at ℃ for 30 minutes.

Although the resulting packaged abalone is a standard product, the film does not tear during transportation, and when eaten, it is well-seasoned and delicious.

Claims (2)

[Claims] (1) Mollusks with shells, which are made by protecting the shell together with a protective material, sealing it with a synthetic resin film, and heating it. (2) A method for producing shellfish with shells, which comprises protecting the shellfish with a protective material, sealing the shell with a synthetic resin film, and heating it.