JPS63283558A - Production of shell retort food - Google Patents

Abstract

PURPOSE:To prevent bivalve shells from opening and their hinges from being damages, when refrigerated shellfishes are heated, by raising temperature gradually as the expansion of retort pouches is inhibited by pressurizing the punches with compressed air. CONSTITUTION:Said is removed from shellfishes and the shellfishes are refrigerated at -30--10 deg.C. Heat-resistant retort pouches are filled with an appropriate amount of the refrigerated shellfishes, vacuum-packed and immersed in hot water of high-pressure kettle 1. The cover 4 of the kettle 1 is closed, the kettle is heated with direct fire from gas burner 2, while air compressor 11 is driven to feed compressed air from inlet 7 into the kettle 1 up to 0.5-1.5 atmospheric pressure. Under these conditions, the temperature in the kettle is raised to the maximum ranging from 120-125 deg.C in the course of 10-30min and the maximum is kept for 3-10min. During the operation the punches do not expand and the shells do not open. Then, under pressurized conditions, the temperature of the kettle is cooled down in 10-15min and the air in the kettle is released, when the temperature of the shells comes down to 50-80 deg.C, then, the shells are taken out.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing retort food for preserving shellfish, particularly clams, clams, freshwater clams, etc.

(Prior art) Traditionally, as a long-term preservation method for shellfish, harvested shellfish are immediately frozen to below -10°C, transported to a processing factory, vacuum packed, and then heated and killed in a high-pressure cooker. It is being said.

(Problems to be Solved by the Invention) However, in the conventional method, when cooking miso soup or the like, more than 4 out of 10 (11) of the two ingredients cannot be opened.

As a result of intensive research into the cause, the inventors of the present invention found that the reason why shellfish do not open is because the hinges of shellfish are damaged by rapid heating after freezing.

The present invention is based on this knowledge, and an object of the present invention is to provide a retort food in which even frozen shellfish can open their mouths when cooked.

(Means for solving problems) The manufacturing method of the present invention consists of the following steps.

(1) First, remove the sand from the shellfish and freeze at -30 to -10°C.

(2) Vacuum packaging frozen shellfish.

(3) Submerge the vacuum-packed shellfish in hot water in a high-pressure cooker.

(4) Supply compressed air to the high pressure cooker to 0.5 to 1.5
Heating is carried out while applying atmospheric pressure, and the temperature inside the pot is raised to a predetermined maximum temperature within 120-125° C. over a period of 10 to 30 minutes.

(5) Maintain the maximum temperature for 3 to 10 minutes.

(6) After that, the temperature inside the pot is cooled again over a period of 10 to 15 minutes.

(7) When the temperature of the shellfish falls below a predetermined temperature within 50 to 80°C, remove the air from the pot and remove the shellfish from the pot.

(Function) If shellfish are frozen at -10°C or below, they can be preserved for a long time.

When frozen shellfish are vacuum-packaged and heated in a high-pressure cooker, the shellfish becomes boiled, but because pressure is applied at the same time as heating, the shellfish's mouth does not open.

Even when the shellfish is heated to its maximum temperature and cooled, the pressure inside the pot is applied to the shellfish, so the shellfish's mouths do not open.

In this way, the shellfish is cooled without opening, and then removed from the high-pressure cooker.

(Example) The drawings show an embodiment of the high pressure cooker used in the present invention.

Reference numeral 1 is a high-pressure cooker in the form of a bottomed cylindrical body with an open top, and a gas burner 2 is visible directly below the bottom, and the outer periphery is surrounded by a porous protection plate 3. 4 is a hemispherical lid with a safety valve 4a, and a clutch on the outer periphery. Tightly fit the locking ring (not shown) into the hook.
Seal it tightly.

Reference numeral 5 denotes a support frame installed inside the pot, and a spiral cooling coil 6 along the inner surface of the high-pressure pot 1 is provided on the outside of the support frame.

One end of the coil 6 is connected to a water storage tank 6a (not shown),
The other end is connected to a water discharge tank 6b outside the machine.

7 is an air supply port with many small holes in the hemispherical plate;
indicates the air outlet, and 9 and 10 indicate the water inlet and drain outlet, respectively, air supply, 1i! A near compressor 11 is connected to 1r:17, and a water tap is connected to the water supply port via an instantaneous water heater.

12 is an exhaust 4A cylinder of the gas burner 2.

Furthermore, although not shown, the high-pressure cooker 1 is provided with a pressure gauge, a thermometer, and a temperature needle for measuring internal pressure and temperature.

After the harvested shellfish are thoroughly washed with water and sand removed,
After freezing the food to -10°C or lower, the appropriate amount is packed into retort pouches (bags) with excellent heat resistance, sealed using a conventionally known vacuum packaging machine, and these food bags are packed into stainless steel jlE13
1113 is stored in a large number and inserted into the pot from the upper opening, and the support frame 5 holds the above-mentioned 1113 in an immovable state.

Before carrying one food item into the pot, hot water previously heated to 85 to 90° C. is poured into the pot from the water supply port 9 to about 1/2 of the pot volume.

After loading the food, close the lid 4, ignite the gas burner 2, and while heating the high-pressure pot 1 with an open flame, operate the near compressor 11 to inject compressed air from the air supply lower to 0.5~
Pressurize to 1.5 atmospheres. Here, the amount of pressurization is inversely proportional to the amount of hot water in the pot; if there is more hot water, the amount of pressurization is smaller, and if there is less hot water, the amount of pressurization is increased.

Heat in this state for 3 to 10 minutes, and when the temperature of the water rises and reaches the maximum temperature of 122℃, reduce the heat power of Gaspar ±2 and maintain the F value time, that is, the required unit time for sterilization (for example, 5 minutes) on low heat. do.

At this time, the inside of the food package rises to 2.4 atm at 122°C, but the package does not expand because it is pressurized with compressed air.

Next, when the valve is opened, the water in the water storage tank 6a flows through the cooling coil 6, thereby cooling the temperature of the pot.

When the temperature of the product temperature sensor, which was inserted into the sample food and placed inside the pot when the food was brought in, drops to 80°C, the valve of the air outlet 8 is opened to remove the high pressure air inside and press the When the pressure returns to 0, open M4 and take out the food along with the residue 13 from the machine using a lift (not shown).

When opening the lid 4, the temperature of the product should be 80°C or higher for large shellfish such as clams, but for small shellfish such as clams, be sure to close the opening completely. For this reason, a low temperature of 60°C or less is preferable.

The hot water remaining in the pot is used repeatedly 4.5 times until it becomes polluted, and then the drain port 10 is opened to drain it and replaced with fresh hot water.

(Effects of the Invention) In short, in the present invention, when heating frozen shellfish, compressed air is injected to pressurize the bag while suppressing expansion of the bag.
Since the temperature is gradually raised, the mouth of the shellfish does not open during heating and the hinges are not damaged.In addition, during the cooling process, the shells are cooled gradually while being pressurized with compressed air, which avoids sudden pressure fluctuations that would damage the shells of the shellfish. Not at all.

Therefore, if you cut open the bag and put the shellfish in a pot and cook, all the shellfish will open their mouths and you can eat them without wasting anything.

Therefore, according to the present invention, even if the shellfish production area is far away from the processing factory, once frozen and transported to the processing factory, a retort food that is no different from directly retorting raw shellfish can be obtained. It is very convenient for processing and preserving shellfish from far away production areas, and if shellfish harvested at their peak season are frozen and processed in a retort according to the present invention, even if they are stored for a long time until they are in short supply, all of them can be used for cooking. The effect is that the shellfish opens its mouth and you can taste the new flavor.

[Brief explanation of the drawing]

FIG. 1 is an overall sectional view of a retort food manufacturing apparatus used in the present invention, and FIG. 2 is a piping diagram thereof. 1 is a high pressure cooker, 2 is a gas burner, 4 is a lid, 5 is a support frame, 6 is a cooling coil, 7 is an air supply port, 8 is an air discharge port, 9 is a water supply port, and 10 is a drain port. Patent applicant Shoei Pack Co., Ltd. Agent Toshibe Maki (and 2 others) Figure 1 Figure 2

Claims (1)

[Claims] The sanded shellfish is frozen at -30 to -10°C, then vacuum-packaged and submerged in a high-pressure pot, and compressed air is supplied into the pot to pressurize it by 0.5 to 1.5 atm. While heating the pot, the temperature inside the pot was raised to 120℃ over a period of 10 to 30 minutes.
After rising to a predetermined maximum temperature in the range of ~125°C and maintaining this maximum temperature for 3 to 10 minutes, the inside of the pot is heated again to 10 to 125°C.
A method for producing a retort food for shellfish, which comprises cooling the shellfish for 5 minutes, and when the temperature of the shellfish falls below a predetermined temperature in the range of 50 to 80° C., the air in the pot is removed and the shellfish are removed from the high-pressure pot.