JPS63129973A - Heat treatment of crustacea such as prawn, crab or the like - Google Patents

Abstract

PURPOSE:To eliminate reduction in taste and loss in weight and to heat-treat crustacea in a clear coloring, by heating the titled crustacea in the presence of steam by far infrared rays in a heating chamber. CONSTITUTION:Far infrared heaters 2 and 3 are set in a heating chamber, a conveyor 4 consisting of a net is passed through the central part thereof and net baskets 5 are placed on the conveyor 4. Steam is sprayed upon the conveyor by a spray nozzle 8 and the conveyor, after heat treatment, is cooled in a cooling chamber 9. Crustacea such as prawn, crab, etc., is put in the net baskets 5 and sent to the heating chamber 1 by the conveyor 4. In the heating chamber, the crustacea is heat-treated in the presence of steam by far infrared rays and cooled in the cooling chamber. Consequently, since time difference in heat transfer between the central part and the surface of a material to be heated and temperature difference are lessened, drip is small and reduction in taste and loss in weight can be eliminated.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for heat treatment of crustaceans such as shrimp and crabs in the food industry to replace water wall or steaming.

(B) Prior Art Conventionally, in the food industry, heat treatment of ``neta'' for sushi, shrimp for tempura, and frozen crustaceans is all carried out by boiling or steaming.

(c) Problems to be solved by the invention In the conventional boiling or steaming method, the flavor and nutrients of the shrimp, crab, etc. flow out, and there is a drawback that there is a lot of so-called drip, which deteriorates the taste. The bulk decreased and there was a lot of loss. This often occurs particularly when frozen foods are thawed after heat treatment, and preventing frozen foods from losing their flavor has been a longstanding issue in the food industry.

Therefore, the inventors focused on far-infrared heating and conducted heating using this method, but although this method was able to eliminate the loss of taste and residual appearance, The drawback was that it was insufficient to obtain a reddish tint.

(d) Means for solving the problem In order to improve the above-mentioned drawbacks, the present invention is characterized in that crustaceans such as shrimp and crabs are heated by far infrared rays in the presence of water vapor in a heating chamber. .

(e) Effects Crustaceans are covered with hard shells, so conventional heat treatment methods take time to heat them all the way to the center, and during that time there is a lot of dripping out of flavor and nutrients. This reduces the time difference and temperature difference in heat transfer between the center and surface of the object to be heated, and it can be heated evenly, so there is less dripping, which naturally eliminates taste loss and loss of weight. Since far infrared rays are heated in the presence of water, far infrared rays are radiated to water molecules, and the heated steam increases the indoor atmospheric temperature, which also acts on the object to be heated and promotes color development, making it higher than the normal steam temperature. Because it works at a high temperature, the color develops more vividly than when conventional boiling or steaming is used.

(f) Example The following is an example of the shrimp for sushi "neta" shown in the drawing. This heating chamber is provided with far-infrared heaters 2.3 on the upper and lower sides, a conveyor 4 formed of a mesh is passed through the middle part thereof, and a rope section 5 is placed on the conveyor 4. The net it's is made of a stainless steel net, which has a gutter-like recess 6 formed in a wave shape, and the shrimp is inserted into the recess 6 and pressed down with a presser net 7 from above. I'm trying to straighten the curvature. 8 is a water vapor injection nozzle, and 9 is a cooling chamber attached to the heating chamber 1.

Approximately 10 CI 11 apart from the heated object at the above v2 location and 2K
As a result of various tests using 10 W panel type ceramic far infrared heaters on the top and bottom and adjusting the heater temperature, heating speed, etc., we found that the center temperature of the shrimp was 60℃.
If the temperature is below 80°C, the protein will not coagulate, resulting in a raw taste, and if the temperature exceeds 80°C, it will coagulate too much, becoming hard and spoiling the texture, so the temperature should be between 60°C and 80°C at the center of the shrimp.
The stringing range was within the range C, and the shrimp heat-treated under the above conditions exhibited a bright red color and almost no loss of taste, and even when frozen, there was no loss of taste after thawing.

In addition, in the above embodiment, for mass production, the heating was carried out continuously through a conveyor into the heating chamber, but it is also possible to move the rope section into and out of the heating chamber. Alternatively, hot water may be poured into the container, and steam may be generated by heating with a far-infrared heater.

(G) Effects of the Invention As described above, according to the present invention, the center and surface of the crustacean can be uniformly heated by the radiation action of far infrared rays without any time difference or temperature difference, and unlike the conventional method, Since water and steam are used as the only medium and no heating is performed, there is less dripping, and processing with good flavor can be achieved.There is also less loss of flavor, especially when frozen after heat treatment. It is possible to obtain a bright red color that is appealing to the taste by the action of the water vapor emitted from the water vapor, and in addition, conventional methods of boiling and steaming were unable to reach temperatures above 100°C, so sterilization was insufficient. According to the method of the invention, the atmospheric temperature in the heating chamber reaches 200° C. or higher, so it can be completely sterilized and has a long shelf life with little deterioration.

[Brief explanation of the drawing]

The drawings show an example of an apparatus for carrying out the heat treatment method of the present invention, in which Fig. 1 is a sectional view of a heating chamber, Fig. 2 is an enlarged plan view of a rope for heating shrimp, and Fig. 3 is a view similar to Fig. 2. A-A sectional view, 4th
is a perspective view of a hold-down rope. 1... Heating chamber, 2, 3... Far infrared heater, 8.
...Water vapor injection nozzle. Patent Applicant: Yaguri Foods Industry Co., Ltd. Sai 1 Zu Sai 2 Procedural Amendments History March 5, 1986

Claims (1)

[Claims] A method for heat treating crustaceans such as shrimp and crabs, which comprises heating the crustaceans such as shrimps and crabs by far infrared rays in the presence of water vapor in a heating chamber.