KR102081270B1 - Making Method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt - Google Patents

Abstract

The present invention relates to a method for producing a oyster soup retort pouch with the addition of bamboo salt, boil each part of the oyster, open the shell of each part of the oyster to remove the oyster kernels to prepare a self-poring oyster (S1); (S2) washing the falcons in running water and dehydrating them to prepare the falcons (S2); Preparing an anchovy and kelp simmered by putting anchovies and kelp in water (S3); Preparing a primary filler by heating the cooked oyster and the falcon, radish, green onion, red pepper, garlic juice, saline, bamboo salt, and again the water to prepare a primary filler (S4); Oyster source, anchovy sake, sake liquor is added to the above primary filling, the packing step of filling the retort pouch and sealed (S5); And it characterized in that it comprises a step (S6) of sterilizing the sealed retort pouch, the method of manufacturing a broth retort pouch with the addition of bamboo salt, which is rich in nutritional ingredients and economical for a long time at room temperature.

Description

Making method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt}

The present invention relates to a method for producing a oyster soup retort pouch with the addition of bamboo salt, more specifically, oysters collected from mid-March to May using a mature oysters and falconry, rich in nutritional ingredients and economical for a long time at room temperature It is related with the manufacturing method of oyster soup retort pouch which added circulating bamboo salt.

The raw material characteristics of oysters are 75-83% of water, 1.6-3.1% of fat, and 10.0% of protein. In particular, oyster's fat contains a large amount of unchecked substances that lower blood cholesterol levels. Oysters contain carbohydrates in the form of glycogen, which are much higher than other fish and shellfish.They usually have a high content of oysters from November to the following year.

Iron, copper, and calcium in oysters, the closest to aquatic products, are effective in preventing and treating anemia. In particular, it contains zinc, an essential nutrient for cell division, along with normal immune function. Oysters are good for energy because of zinc, which is a nutrient that stimulates the secretion and sperm production of male hormones. It is also known as an energetic agent because it is rich in the special amino acids used to make testosterone, a male hormone.

In particular, zinc is effective in releasing lead accumulated in the body outside the body, and research has shown that selenium in oysters inhibits colon cancer cells. Another benefit of oysters is skin care. Oysters are rich in vitamins and minerals to keep your skin elastic and clean. Oyster ingestion of acne can prevent many infections, and also contains ingredients that break down the melanin pigment.

Oyster's taurine components improve liver function and detoxify alcohol, which is good for fatigue recovery. Oyster's taurine also helps to activate the brain, inhibits the production of cholesterol, which causes cardiovascular disease, and lowers blood pressure. Oysters are relatively high in cholesterol, but taurine lowers them. However, if you have high cholesterol and sodium and need blood pressure control and cholesterol control, avoid over-dose.

Oysters have a high glycogen content and taste good, and they are mainly used as raw oysters in November-March, and oysters produced in April-June are used as processed raw materials such as canned food and individual quick frozen food (IQF).

However, since the oyster norovirus food poisoning occurred in 2016, the Oyster Strait Auction results in October 2017 dropped 39% (727 tons) and 48% (49.12 billion won) of the previous year's volume, so the price has returned to its normal level in September. It was reported in the press. The future cave is that noroviruses can cause food poisoning at any time. Therefore, if you develop and produce oyster retort food that is safer than raw oysters, it will be a product that can eat food safety and oysters all year round.

Oysters are usually produced from October to May of the following year. After harvesting at the end of May, the oysters harvested after the end of May are harvested, and the oysters harvested from December to February (new oysters). Prices are rising due to Kim Jang-cheol, but the nutrition is somewhat weak. Oysters collected from mid-March to May appear to be rich in nutrients and have high economic feasibility, so they can be used to make oyster retort pouches using boiled oysters rather than raw ones.

When producing retort products using raw or frozen oysters, raw material yield is reduced by 50%, which leads to a high cost, oyster shape, product value, loss of nutrients, and commercial rationale. .

Maesan is a blue-green algae that looks like blue. The name 'Maeseng' is pure Korean meaning 'to pluck vivid moss' and is famous for its winter specialities. Usually, it is in season for about 5 months from November to March of next year. It is a specialty of Namdo that grows only in clean waters such as Gangjin and Wando, Jeonnam.

Many people think of food that contains a lot of iron and calcium, but the iron content of falcons is 43.1mg per 100g, 40 times higher than milk, and 574mg per 100g, which is also 5 times higher than milk. It is known. In addition, it is rich in chlorophyll and dietary fiber, which gives you a feeling of satiety and quick digestion and absorption. The calories are also low, which is a woman's favorite diet because they consume too much calories in winter to prevent them from gaining weight. Not just food In recent years, research on the medical effects of falcons is also active. The Korean Society of Food Science and Technology published a study showing that the Korea University researchers showed kidney protection after administering the extract of Maeseng to diabetic rats.

Due to the ecological characteristics that grow in intertidal zones in shallow coastal waters, Maesan has characteristics that can contaminate various organic and inorganic foreign substances derived from tidal-flat or soil soils. It is difficult to expect the development of flavor characteristics, and there is a characteristic that the preservation in the fresh state is also poor.

There are several kinds of salts, and according to the standard of KS, it is divided into natural salt and refined salt. Refined salt is classified into mechanical salt and processed salt. Solar salt is a crystal of salt made by collecting seawater from the west coast and evaporating moisture by solar heat and wind. Highly refined mechanical salt refers to salt extracted only by sodium chloride using an ion exchange membrane. Processed salt consists of baking natural salt twice at high temperature over 800 ℃ in the reactor to remove impurities and harmful ingredients such as brine (baked salt) and freshly baked salinity at higher temperature above 1,300 ℃. Chopped in bamboo, kneaded with mud, sealed, heated eight times in a kiln to 1,000 ~ 1,300 ℃, and then sprinkled with 9th rosin powder on firewood, heated to 1,300 ~ 1,700 ℃, and cooled to form bamboo salt.

Bamboo salt is generally divided into three times of bamboo salt, nine times of bamboo salt, mono salt and porridge salt according to the number of baking and crushing and baking temperature. Currently, various types of bamboo salts are commercially available, and studies are being gradually conducted to investigate functional characteristics such as purity, mineral composition, structural analysis, and pharmacological effects of bamboo salts on bamboo salts. Bamboo salt has been in use since 1986 and is now produced by many manufacturers. Bamboo salt has long been reported to be effective in various diseases, and related effects on diseases of gastritis, gastric ulcer and digestive system, as well as effects on trauma and detoxification have been reported.

There are many kinds of salts that are commercially available in Korea depending on the manufacturing method. The main ingredient is NaCl. The purified salt was 99.8% NaCl, but the natural and processed salts contained 92.4 ~ 94.4% NaCl and many other minerals such as Ca, K, Mg and S. It is reported that the processed salt has a high content of Ca, K, Mg, Fe, and the bamboo salt has a particularly high content of K, P, Fe, and Ge. Bamboo salt is a pale white and yellowish-flavored processed salt of boiled eggs. In Korea, it has long been used for treating indigestion and wounds in folk medicine. Recently, bamboo salt is known to be effective in various diseases including various adult diseases through mass media, etc., and its use is increasing.

It has been reported that toothpaste containing bamboo salt and saline has better inflammatory reduction effect of gingivitis than toothpaste containing no salt or bamboo salt. Bamboo salt has better growth inhibitory effect and bactericidal effect on various strains in the oral cavity. It is reported to have.

Recently, it is known that bamboo salt low temperature aging mackerel, etc. is added as a seafood processed food that adds bamboo salt, a functional material that can compensate for the shortcomings of salt. However, research on fish processed products using bamboo salt has been carried out to investigate the characteristics of bamboo salt and the processing of seafood fermented food using the same. There are only a few presentations about the conference, but other reports are hard to find.

Publication No. 10-2015-0077594 (the name of the invention: retort pouch oyster soup using oyster complex extract and its manufacturing method) comprises a hydrothermal extract and residue hydrolyzate which is concentrated by treating the hydrothermal extract residue with a proteolytic enzyme. It is characterized by the fact that IQF (individual quick frozen oyster) oysters are the main raw material, and since it is known to be rich in nutrients and economical, the method of using oysters collected from mid-March to May is not disclosed. Although Patent No. 10-2008-0089006 (name: manufacturing method of retort maesengyitang) discloses a method of manufacturing a retort pouch using maesengyi, it only discloses a method of manufacturing a simple maesengyitang into a retort pouch.

The present invention has been invented to solve the conventional problems as described above has the following object.

In the case of producing retort products using raw or frozen oysters, the raw material yield is reduced by 50%, so the cost is very high, the shape of oysters, the product value is low, and to solve the problem of loss of nutrients, the present invention It is an object to provide a broiled retort pouch for long-term circulation at room temperature using a home oyster.

Oysters harvested from mid-March to May are used to provide oyster soup retort pouches with rich nutrition and high economic efficiency.

It is difficult to expect inherent flavor characteristics due to various nutrients and odorants, and the main ingredient is falconus, which has characteristics of poor preservation in fresh state. It is aimed to provide a retreat pouch with a shelf life that can be stored.

The present invention for achieving the above object is implemented by the following solving means.

The method for producing oyster soup oyster soup retort pouch with bamboo salt of the present invention is to boil each oyster at 105 to 107 ° C. for 5 to 7 minutes, to open the shell of each oyster to remove the oyster kernels, and to prepare a self-cooked oyster (S1). ); (S2) washing the falcons in running water and dehydrating them to prepare the falcons (S2); Preparing 3 parts by weight of anchovy and 3 parts by weight of anchovies and kelp 1.5 parts by weight of ready-to-go juice again (S3); 50 parts by weight of the cooked oyster (boiled oyster) and 5 parts by weight of the falcon, 3 parts by weight of radish, 0.6 parts by weight of leek, 0.2 parts by weight of red pepper, 0.2 parts by weight of garlic juice, 1.5 parts by weight of salt, 1 part by weight of bamboo salt, and Adding 36 parts by weight of the water again and heating at 80 ° C. to prepare a primary filler (S4); Oyster sauce 1.5 parts by weight, anchovy fish sauce 0.5 parts by weight, 0.5 parts by weight of sake sake added to the primary filler, filling the retort pouch packing step (S5); And the sealed retort pouch is sterilized for 15 to 40 minutes at 116 to 121.1 ° C. when the weight is 300 g, and precipitation sterilization at 17 to 30 minutes at 118 to 121.1 ° C. when the weight is 500 g (S6). Characterized in that.

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The oyster source of the step S5 is 95% by weight or more oyster content, characterized in that the Fo value of the sterilization of the S6 step is less than 6 minutes, Fo value is preferably 6 minutes.

The present invention has the following effects by the above configuration.

In the present invention, the oysters collected from mid-March to May are used by themselves, so that the long-term distribution of oyster soup retort pouches, which is rich in nutrients and economical, can be provided for a long time.

In addition, the present invention maintains the flavor of traditional falcons without being restricted by time and place, using falcons as a main ingredient, which is difficult to expect inherent flavor characteristics due to various kinds of nutrients and odorants, and also has poor preservability in fresh state. While being able to store for a long period of time under commercial conditions, it has the effect of providing a retreat pouch.

The applicant will be described below in detail the solution of the present invention. Details of well-known techniques that are determined to unnecessarily obscure the subject matter of the present invention will be omitted.

The method for producing the oyster soup oyster soup retort pouch with the bamboo salt of the present invention comprises the steps of boiling boiled oysters, opening the shell of each oyster to take out the oyster kernels and washing them to prepare a homegrown oyster (S1); (S2) washing the falcons in running water and dehydrating them to prepare the falcons (S2); Preparing an anchovy and kelp simmered by putting anchovies and kelp in water (S3); Preparing a primary filler by heating the cooked oyster and the falcon, radish, green onion, red pepper, garlic juice, saline, bamboo salt, and again the water to prepare a primary filler (S4); Oyster source, anchovy sake, sake liquor is added to the above primary filling, the packing step of filling the retort pouch and sealed (S5); And sterilizing the sealed retort pouch (S6).

More preferably, the method of manufacturing the oyster soup retort pouch with added bamboo salt of the present invention boils each part of the oysters at 105 to 107 ° C. for 5 to 7 minutes, opens the shell of each part of the oysters, removes the oyster kernels, and prepares the self-portrait Step (S1); (S2) washing the falcons in running water and dehydrating them to prepare the falcons (S2); Preparing 3 parts by weight of anchovy and 3 parts by weight of anchovies and kelp 1.5 parts by weight of ready-to-go juice again (S3); 50 parts by weight of the cooked oyster (boiled oyster) and 5 parts by weight of the falcon, 3 parts by weight of radish, 0.6 parts by weight of leek, 0.2 parts by weight of red pepper, 0.2 parts by weight of garlic juice, 1.5 parts by weight of salt, 1 part by weight of bamboo salt, and Adding 36 parts by weight of the water again and heating at 80 ° C. to prepare a primary filler (S4); Oyster sauce 1.5 parts by weight, anchovy fish sauce 0.5 parts by weight, 0.5 parts by weight of sake sake added to the primary filler, filling the retort pouch packing step (S5); And the sealed retort pouch is sterilized for 15 to 40 minutes at 116 to 121.1 ° C. when the weight is 300 g, and precipitation sterilization at 17 to 30 minutes at 118 to 121.1 ° C. when the weight is 500 g (S6). Characterized in that.

The oyster source of the step S5 is 95% by weight or more oyster content, characterized in that the Fo value of the sterilization of the S6 step is less than 6 minutes, Fo value is preferably 6 minutes.

< Self-portrait  Preparing step (S1)>

One of the greatest features of the present invention is the use of mature oysters. Since the oysters with shells (hereinafter called oysters) should be boiled as shells, the oysters should be cleaned to remove any foreign matters such as shellfish, mussels and seaweeds. Insufficient cleaning of debris can lead to oyster boil time (boiling time) with steam, nourishing fuel costs and increasing oyster quality and yield. In addition, the thickness of oyster shells differs depending on the production (culture) area, and the thickness of oyster shells should be determined when oysters are cooked.

In order for the shelling knife to open the shell of the oyster easily and take out the oyster kernels, the oyster cooking is somewhat different depending on the number of oysters and the cooking pot, ie, the retort standard. Boil for a minute. In addition, the time for reaching 105 to 107 ° C is preferably within 12 minutes. The time of 1 ℃ and 1 minute is very important temperature and time so that the time to boil over 105 ~ 107 ℃ should be shortened by 1 minute.

Raw oyster shells and boiled oyster shells have different shelling times and labor costs, and raw oysters can sometimes be broken or flawed (pache), but the shape of boiled oysters also has commodity value.

Shelled oysters are not easy to remove foreign substances such as shellfish, seaweeds, tiny shellfish, etc., even when washed with water.

A stainless steel plate with a diameter of 2 cm with a diameter of 0.5 cm x a length of 4.5mx air pipes 5m long x 0.6mx width 0.5m on both sides of the bottom of the stainless steel washing vessel, and a hole in the middle of the washing vessel. Put the water on the plate and place the self-prone cave on the plate, and mechanically blow the air (air) to let the oyster run through the water through the air in the air pipe hole to remove foreign substances attached to the oyster and damage the oyster. Clean thoroughly to avoid any occurrence. As the fine chuck has foreign substances and shells attached to the oysters, the occasional tooth damage occurs when eating oysters, so cleaning is a very important part.

After the oyster cleaning is completed, the foreign substances such as 속에 in the air pipe of the washing container must be cleaned with iron brush, and the air pipe should be rinsed with 2ppm chlorine sterilized water for easy cleaning. The length of air pipe should be manufactured so that it can be easily separated and combined by making three pieces of 4.5m each. If the cleaning of the inside of the invisible air pipe after the end of the cleaning operation is not done on the same day, it may contaminate the bacteria in the oyster to be cleaned the next day due to the occurrence of bacteria attached to the back.

< Autumn life  Preparing step (S2)>

The production time of maeseng is almost identical to the time of harvesting oysters from November to May of the next year, and it is screened visually and the sieve (stainless steel net) is supported by the flowing water because other seaweeds (foreign material and green sea) may be mixed in maeseng. Shake well every three or more times, shake with a knife, cut into 3 ~ 4 equal pieces and put on a sieve to drain the water for 5 to 8 minutes to prepare for the worms. When washing the falcon, it is important to keep in mind that large pores (stainless steel) can cause the falcon to escape.

< Water again  Preparing step (S3)>

3 parts by weight of anchovy and 3 parts by weight of anchovy and 1.5 parts by weight of kelp are cut off to prepare a juice and water again.

<Preparation step (S4) and adding the oyster sauce, anchovy sake, sake liquor to the primary filler, filling the retort pouch to seal the packaging step (S5)>

50 parts by weight of the cooked oyster (boiled oyster) and 5 parts by weight of the falcon, 3 parts by weight of radish, 0.6 parts by weight of leek, 0.2 parts by weight of red pepper, 0.2 parts by weight of garlic juice, 1.5 parts by weight of salt, 1 part by weight of bamboo salt, and Put 36 parts by weight of the water again and heated at 80 ° C. to prepare a primary filler (S4 step), 1.5 parts by weight of oyster sauce, 0.5 parts by weight of anchovy sake, 0.5 parts by weight of sake liquor were added to the primary filler, and then retort pouch. Packed (filled) and sealed to seal (step S5).

At this time, since bamboo salt is not easily decomposed (green), bamboo salt is gradually decomposed (dissolved) and mixed in water at 50 ° C in advance. Since the compounding may reduce about 15 to 19% of oyster solids after sterilization, it should be further supplemented at the time of weighing the amount of solids of the oyster by the amount reduced (about 15 to 19%) through a test.

Add more oyster sauce to make your oysters cool. Commercially available oyster sauce has an oyster content of about 30%, but the oyster source of the oyster source of the present invention is prepared by using a source of 95% by weight or more. The home-made oyster sauce concentrates the second Brix 5% self-contained water in the oyster to give a thick oyster flavor using Brix: 38%, salt: 8% or less, pH: 5.0 or higher.

A retort pouch is a flexible small pouch for filling and then sealing and heat sterilization at 100-140 ° C. Retort pouches use a lamination film, which is usually a plastic film or aluminum foil with different properties. Three or five layers of back are added to improve heat resistance, gas permeability and thermal adhesion. Laminated pouches for retort pouches are made of three layers of polyester (0.0122 mm) / aluminum foil (0.0089 mm) / modified polypropylene (0.176 mm). Automatically pass through the metal detector before sealing (sealing) with a retort sealer in the absence of metallic materials such as shells and foreign objects.

<Step of sterilizing the retort pouch (S6)>

After retort pouch sealing, sterilization should be done in advance to check the temperature distribution inside the sterilizer, so that the temperature of each point should not be higher than 1 ℃, and the sterilization time of the point where Fo is the lowest Sterilize on the basis of If there is a lot of temperature variation, sterilized products at the point where the temperature is highest is over-sterilized and the solid content is reduced, so that the weight of oysters is less than the weight of the oyster, which is subject to claims from consumers. It is necessary to check how many minutes the Fo value is.

The sterilization method is a steam sterilizer, which is designed to be hydrothermal rather than steam. Sterilization temperature and sterilization time are slightly different depending on the standard of sterilization products and sterilization pot specifications, but sterilization for 15-40 minutes at 116-121.1 ℃ when one bag of 300g of reed products In the case of 500 g, precipitation sterilization is performed at 118 to 121.1 ° C for 17 to 30 minutes. Cool the contents within 1.5 to 2 ppm chlorinated water within 20 to 23 minutes at an average temperature of 38 ° C (in summer, the temperature is maintained by administering ice to the water tank to maintain 38 ° C as the temperature rises).

If the average temperature of the contents is low and the cooling time is extended for more than 30 minutes, the strutite may occur in the contents, and the surface of the retort product may have difficulty in drying the surface due to the large amount of water droplets. Therefore, the difference between 1 ° C. and 1 minute in sterilization and cooling becomes a very important difference, and the setting of temperature and time is very important and difficult. On the other hand, cooling water chlorine disinfection water should be checked and recorded before and after sterilization.

For both types of 300g and 500g bags, the Fo value of sterilization should be less than 6 minutes, and the Fo value should be 6 minutes. Excessive sterilization generally decreases the yield and nutritional content of the product, and in particular, a lot of perennial nutrients can nourish the quality and taste, and lack of Fo value of sterilization causes expansion and bacteria.

Sterilized retort products must be inspected twice daily at morning and afternoon at 55 ° C incubator for at least 15 days to see if the retort product is intact (ie, swelled) or if bacteria are produced. If there is no abnormality with the naked eye, the autogenous bacteriological test should be conducted according to the Food Code. Therefore, products that meet the specifications of the following retort foods should be produced.

<Standard of retort food>

(1) Appearance

The appearance is not expanded or deformed, and the contents have unique flavor, color, and physical properties.

There should be no odor

(2) three bacteria

Bacterial development must be negative

(3) tar color

It should not be detected.

In this regard will be described in detail through the embodiment. The following examples and comparative examples illustrate the invention in more detail, but do not limit the scope of the invention.

The oysters collected in mid-March were boiled at 105-107 ° C for 5-7 minutes, followed by a diameter of 2 cm with a diameter of 0.5 cm and a length of 4.5mx air pipes with two pipes at the bottom. It was placed on the plate in the washing container, and the oyster was running through the air through the air (air) pipe hole to clean it. Then, it was shaken with flowing sieves under running water and washed well three times or more, cut into 3 to 4 equal parts with a knife and dehydrated for 5 to 8 minutes while being supported by a sieve. 3 parts by weight of water and 3 parts by weight of anchovy and 1.5 parts by weight of kelp were cut off to prepare water again.

50 parts by weight of cooked oysters prepared above and 5 parts by weight of falcons, 3 parts by weight of radish, 0.6 parts by weight of leek, 0.2 parts by weight of red pepper, 0.2 parts by weight of garlic juice, 1.5 parts by weight of salt, 1 part by weight of bamboo salt, and stomach back After adding 36 parts by weight of water and heating at 80 ° C. to form a primary filler, 1.5 parts by weight of stomach oyster sauce, 0.5 parts by weight of anchovy fish sauce, and 0.5 parts by weight of sake were added, and then filled (poured) into a retort pouch (300 g) and sealed. Packed. The sealed pouch was quenched after sterilizing at 121.1 ° C. for 40 minutes, and subjected to organoleptic quality test while stored at room temperature.

<Sensory test>

The sensory test consists of 10 sensory testers who use the five-step scoring method (5: Very Good, 4: Good, 3: Normal, 2: Disliked, etc.) for items that measure sensory taste such as color, smell, taste, and texture. 1: very dislike), and the results are expressed as the average of the remaining scores minus the highest and lowest scores. For statistical analysis of data, ANOVA test was used to analyze the variance, and Duncan's multilevel test was used for the least significant difference test ( P <0.05).

Sensory items         116 ℃  118 ℃ 121 ℃ 23 minutes 40 minutes 30 minutes 15 minutes  17 minutes  color 4.4 ± 0.3 ^a 3.2 ± 0.2 ^c 3.3 ± 0.1 ^b 4.5 ± 0.3 ^a 4.5 ± 0.2 ^a smell 4.4 ± 0.2 ^a 3.0 ± 0.3 ^c 3.2 ± 0.3 ^b 4.6 ± 0.2 ^a 4.5 ± 0.2 ^a flavor 4.5 ± 0.2 ^a 3.2 ± 0.2 ^c 3.5 ± 0.3 ^b 4.6 ± 0.2 ^a 4.6 ± 0.2 ^a Organization 4.3 ± 0.2 ^a 3.1 ± 0.2 ^c 3.2 ± 0.2 ^b 4.5 ± 0.2 ^a 4.4 ± 0.2 ^a all 4.4 ± 0.2 ^a 3.1 ± 0.2 ^c 3.2 ± 0.2 ^b 4.6 ± 0.2 ^a 4.5 ± 0.2 ^a

As shown in the sensory test table, shortening the time by raising the temperature by 2 ~ 3 ℃ showed a high score for each item.

Claims (5)

delete Boiling each part of the oyster at 105 ~ 107 ℃ 5-7 minutes, by removing the oyster kernels by opening the shell of each part of the oyster to prepare a self-poring oyster (S1);
(S2) washing the falcons in running water and dehydrating them to prepare the falcons (S2);
Preparing 3 parts by weight of anchovy and 3 parts by weight of anchovy and kelp of kelp again to be boiled juice again (S3);
50 parts by weight of the cooked oysters (boiled oysters) and 5 parts by weight of the
Prepare 3 parts by weight of radish, 0.6 parts by weight of leek, 0.2 parts by weight of red pepper, 0.2 parts by weight of garlic juice, 1.5 parts by weight of salt, 1 part by weight of bamboo salt, and 36 parts by weight of the above water to prepare a primary filler. Step S4;
Oyster sauce 1.5 parts by weight, anchovy marinated 0.5 parts by weight, 0.5 parts by weight of sake sake added to the primary filler, packing step of filling the retort pouch and sealed (S5); And
When the sealed retort pouch has a weight of 300g, sterilization for 15 to 40 minutes at 116-121.1 ℃, and if the weight is 500g, and carrying out the precipitation sterilization at 118-121.1 ℃ 17-30 minutes (S6) ,
The oysters of each part of the step S1 are oysters collected from mid-March to May,
The oyster source of the step S5 is 95% or more by weight of oysters,
Fo value of the sterilization of step S6 is 6 minutes. delete delete delete