JPS61166351A - Method of freezing and preserving bivalve - Google Patents

Abstract

PURPOSE:To keep meat quality, taste and flavor of bivalves for a long period when they are eaten in a raw state, to raise shell opening ratio when they are cooked after preservation, and to remove them well from the shells, by sterilizing the bivalves under heating in such a way that their mouths are not opened and freezing them. CONSTITUTION:Bivalves such as short-necked clams, quahaugs, corbiculas, scallops, etc. are collected, washed with seawater or a solution of salt to remove impurities, and to eliminate sand. They are sterilized under heating in such a degree as not to open their mouths by a method wherein they are immersed in water heated at about 60-100 deg.C for tens seconds-10min, and they are frozen, so that they are kept in cold storage without causing deterioration in quality for a long period.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel frozen preservation method for bivalve molluscs, and more particularly, to a method for freezing bivalve molluscs that can retain the same meat quality, flavor, and taste as when eaten raw even after long-term frozen preservation. It is something.

Traditionally, clams, clams, freshwater clams, and other bivalves would die if they were frozen without opening them with their shells on.As a result, the shells remained closed even when boiled or grilled, or the meat remained intact. It is said that it cannot be used because it adheres to the shell and is difficult to eat, so for long-term storage it is generally peeled and frozen for long-term storage, unless it is bought and sold within a short period of time when it can be kept alive in water after being collected. However, in the case of frozen shelled meat, it takes a lot of time to peel it and the taste deteriorates, and if it is used as a partial ingredient in a dish, it is hidden behind other ingredients and its presence cannot be emphasized, and it loses its charm. For this reason, shelled meat is not often frozen and preserved.

As is well known, the amount of shellfish collected varies greatly depending on the season. Therefore, in order to provide a stable supply of shellfish throughout the year, it is necessary to preserve them for a long period of time by freezing them with their shells on when they can be collected in large quantities.There is also a method of freezing shellfish with their shells on. Some suggestions have been made. For example, in the method described in Japanese Patent Application Laid-Open No. 56-68342, bivalves are removed from sand in salt water and are air-blast frozen at -40°C or frozen at -78°C in dry ice while they are still alive. The shellfish is stored for several months at a temperature below 20°C, and when it is time to open the shellfish, the shellfish is placed in water and the water is brought to a boiling temperature to thaw the shellfish and the shellfish is opened. However, with this method, the meat quality, flavor, flavor, etc. when raw are lost, and the shell cracks and quality changes during frozen storage. At that time, the opening rate was not sufficient and the method of freezing and preserving the shells was not satisfactory.

Thus, according to the present invention, bivalves can be kept frozen for a long period of time without changing their quality with their shells open, and can be eaten raw at all times.

It is possible to maintain the meat quality, flavor, and flavor when cooking.
The purpose of this invention is to provide a method for freezing and preserving bivalves that has a high rate of opening during invasive cooking, and as a result of extensive research and experiments by the present inventor, the purpose is to freeze bivalves to the extent that they cannot open their mouths. It was discovered that this can be achieved by heat sterilization and then freezing.

The present invention will be explained in more detail.

First, clams, clams, freshwater clams, mussels, scallops, and other bivalves are collected, and then washed with seawater or salt water to remove impurities and remove sand before carrying out the method according to the present invention.

After removing the sand, it is heated and sterilized to the extent that it does not open. The reason why this is done is to keep the mouth open at high temperatures or for long periods of time because it is common knowledge that if the food is heated at high temperatures or for a long period of time, the flavor components and nutrients will be lost, and the quality of the meat will deteriorate and the flavor will be lost. This heating is to sterilize and remove bacteria attached to the surface of the shell. The heating method is immersed in ml! This can be done by any method such as heating in a gas oven or microwave oven, but it is usually done by immersing it in hot water. In that case, it is preferable to immerse it in fresh water heated to a temperature of 60 to 100°C or dilute salt water of about 1 to 5% for several tens of seconds to 10 minutes. Select appropriate heating means and conditions depending on the type and size of the shellfish.

Freezing after heating in this way prevents quality changes during cryopreservation, preserving the meat quality, flavor, and nutrients of the raw meat.Furthermore, it has a high opening rate of over 80% and is easy to separate. You can get the product.

The present invention will be explained in more detail with reference to examples below.

Example 1 The test was conducted using clams from Lake Hamana.

Clean water (or diluted saline solution>Ill) was heated to the following temperature. Put 300y of clams in the metal part, put it in mWA, and add each l
Immediately after heating for lrI, the mixture was cooled by placing it in cold water. Note that the shells are closed during these heating steps.

Each sample was placed in a plastic bag, frozen with cold air at -50°C for 5 hours, and then stored frozen at -25°C for 10 days. Each sample was thawed, heated and boiled, and the r#I shell percentage was calculated.

Nα Hot water temperature Heating time 1 Control (no heating) 2 50℃ 3 minutes 4 70 0.5 6 80 0.5 Result ship Opening rate 111304
124.4% 214243836.8 4 38 4 42 90.5 It was found that the opening rate could be improved by preheating and then freezing.

In addition, preheating slightly denatures the meat quality,
Since the weight is reduced, it is desirable that the heating conditions be as low and as short as possible to open the shell.

Example 2 Preheating, freezing, and heating tests were conducted using 400 g of freshwater clams (average 14.5 g) each.

Order Processing conditions Heating Result Open shell Closed shell
Opening rate 1 No processing 25 36 40.9%2
60℃ 3 minutes 36 20 64.33
70℃1/151 0 100480℃1!
/ 54 0 7 for 100 freshwater clams
It was recognized that preheating at 0°C for 1 minute or more was effective.

Claims (1)

[Claims] A method for freezing and preserving bivalves characterized by heating and sterilizing the bivalves to such an extent that their mouths do not open and then freezing them.