JPS6161768B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pickled oysters.

Traditionally, oysters have been eaten raw, marinated in vinegar, fried in oil, simmered in dote nabe or other hot pot dishes, or grilled. In this way, oysters can be eaten raw, fried, or boiled to enjoy their unique flavor; however, due to their nature, oysters have the disadvantage that they can only be served to the table during the winter.

In view of this, the present invention is designed to process oysters as pickles so that they can be preserved and enjoy the flavor of raw oysters or similar to raw oysters all year round. First, it is washed with water, heated to remove moisture, sterilize, and prevent deterioration, then quickly frozen, thawed according to production, pickled in seasoning liquid at room temperature or low temperature, or seasoned with powder. The purpose of this invention is to uniformly mix raw oyster ingredients and produce oyster pickles without impairing the flavor of raw oysters.

The manufacturing method of the present invention will be described in detail below.

First, the oysters removed from the shells are washed as they are, or after being sorted by size etc., to remove shell fragments and other impurities. After this washing, the size may be sorted. Next, the washed oysters are heated by boiling or steaming. This is generally done for the purpose of removing a large amount of water contained in the flesh of the oyster, and for the purpose of sterilizing and preventing deterioration and deterioration so that it can be stored for a relatively long time. It is necessary to heat the food by steaming or other means so as not to lose its unique flavor.
This steaming process is generally carried out at a temperature of 70 to 100°C for about 2 to 60 minutes, although it is slightly adjusted depending on the amount and outside temperature. In this steaming, the oysters may be immersed in hot water for a predetermined time so as to be heated to the above temperature, or may be steam-injected or immersed in a heating chamber. By steaming raw oysters in this way, the temperature of the seawater increases as well as sterilizing and removing moisture, and it is also possible to alter or remove components that cause allergies to humans that are present in oysters during the oozing stage. The oysters that have been sterilized by steaming are then quickly frozen. Through this freezing process, the water content of the oysters described above can be further removed. Further, this freezing is carried out only for a relatively short period of time so that the inside of the oyster meat is frozen and the quality of the oyster meat is not deteriorated by freezing. This freezing is performed at a temperature range of 0°C to 50°C for a time range of 5 to 60 minutes, and the purpose of this freezing is to remove moisture for a second time, to ensure long-term preservation, and to prevent deterioration, deterioration, etc. Furthermore, the freezing time and temperature are determined to the extent that the flavor of the oysters is not impaired.

In this way, the food is first sterilized by steaming and water is removed, then frozen to remove water while preventing secondary contamination, and then stored. Oysters can only be caught from November to early March and cannot be caught all year round. Therefore, it is necessary to secure in advance a year's worth of oyster production during the fishing season so that pickled oysters can be produced and shipped all year round. The oysters during the fishing season are washed with water as described above, then heated by steaming or boiling to remove moisture, sterilize, and prevent deterioration, and then quickly frozen and stored until the season other than the fishing season. Next, depending on the production, the frozen oysters are thawed, and the relatively low-temperature oysters are immersed in a seasoning liquid at room temperature or low temperature for a certain period of time to season the oyster meat to the core. Enables production throughout the year. When immersing the thawed oysters in a seasoning liquid, it is desirable to do this immediately after thawing.

This is to prevent bacteria from forming on the oysters if they are left to stand after thawing.
This seasoning is made by appropriately mixing salt and other seasonings so as not to impair the unique flavor of oysters, and can be eaten as is.This seasoning or seasoning liquid is It may be in any of the following states: water-like, miso-like, intermediate states, or dry powder. Usually, it can be placed in a seasoning liquid at room temperature or low temperature, or in dry powder form. Sprinkle the seasoning on the meat and soak for 3 to 24 hours, either statically or with stirring, so that the seasoning is evenly distributed throughout the meat. This is because through the primary and secondary water removal, the oysters absorb moisture better into their flesh, which allows the seasoning liquid and seasonings to penetrate better into the flesh, resulting in uniform seasoning throughout the flesh. be.

The oysters seasoned as described above are packaged in predetermined amounts, or shipped as boxes, bottles, or even cans.

Furthermore, after producing pickled oysters, it can be stored by rapid freezing to prevent deterioration, and then thawed before shipping.

According to the present invention, raw oysters are boiled and then quickly frozen to preserve them without losing their flavor, and after being thawed according to production, they are marinated in a seasoning liquid and seasoned. The flavor and texture are the same as raw oysters, and it can be eaten all year round regardless of the season.It can be served on the table in the same way as regular pickles and tsukudani, and can also be served as a hot pot dish or fried. It has advantages such as being edible.

Claims (1)

[Scope of Claims] 1. Raw oysters are first washed with water, then water is removed, sterilized, steamed or boiled to release heat to prevent deterioration, and then stored by rapid freezing to prevent deterioration; The oysters are thawed sequentially according to production, and the thawed oysters, which are at a relatively low temperature, are immersed in a seasoning solution or seasonings at room temperature or low temperature for a certain period of time, and pickled oysters are harvested without impairing the flavor of the raw oysters. A method for producing pickled oysters, which is characterized in that the production is performed regardless of the season. 2. A method for producing pickled oysters, characterized in that the pickled oysters produced according to claim 1 are stored by rapid freezing and thawed at the time of shipment or consumption.