JPS6146098B2 - - Google Patents
Info
- Publication number
- JPS6146098B2 JPS6146098B2 JP57126313A JP12631382A JPS6146098B2 JP S6146098 B2 JPS6146098 B2 JP S6146098B2 JP 57126313 A JP57126313 A JP 57126313A JP 12631382 A JP12631382 A JP 12631382A JP S6146098 B2 JPS6146098 B2 JP S6146098B2
- Authority
- JP
- Japan
- Prior art keywords
- shellfish
- bag
- bivalves
- frozen
- open
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000007788 liquid Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013611 frozen food Nutrition 0.000 claims description 6
- 241000447437 Gerreidae Species 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 2
- 235000015170 shellfish Nutrition 0.000 description 31
- 235000020639 clam Nutrition 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 14
- 241000237519 Bivalvia Species 0.000 description 13
- 238000007710 freezing Methods 0.000 description 12
- 230000008014 freezing Effects 0.000 description 12
- 210000003041 ligament Anatomy 0.000 description 8
- 235000020637 scallop Nutrition 0.000 description 8
- 241000237509 Patinopecten sp. Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 206010033546 Pallor Diseases 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 241000237852 Mollusca Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は、あさり、蛤、赤貝等の二枚貝を殻付
きのまま袋詰冷凍にし、喫食時に簡単に仕上げの
加熱処理をするだけで食べられるようにした未加
熱調理冷凍食品に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention is an uncooked frozen clam that is made by bagging and freezing bivalves such as clams, clams, and red clams with their shells on, and allowing them to be eaten with a simple finishing heat treatment. Regarding food.
冷凍食品には調理完了品を冷凍にしておいて喫
食直前に油蝶したり、レンジに入れたり、蒸煮す
る等の簡単な加熱処理をするだけで食べられるよ
うにするものとがある。 Some frozen foods can be eaten by simply freezing the cooked food and subjecting it to a simple heat treatment such as frying it in oil, putting it in the microwave, or steaming it just before eating.
貝類についても、かきフライや貝のむき身の未
加熱冷凍食品というのは製品化されているが、殻
付きのまま二枚貝の未加熱品を冷凍にしたもの
は、商品化されてはいない。これは、一度冷凍に
よつて貝を死なせてしまうと加熱調理しても貝が
ほとんど開かず、商品価値が失われるためであつ
た。 Regarding shellfish, fried oysters and uncooked frozen shellfish products have been commercialized, but frozen uncooked bivalves with their shells still on have not been commercialized. This was because once the shellfish was killed by freezing, it would hardly open even when cooked, and its commercial value would be lost.
このため、従来より業界では例えば、あさりの
酒むしやしじみ汁、スパゲツテイ用ボンゴレ等の
ように二枚貝を殻付きのまま利用する調理食品を
未加熱のまま冷凍にすることは出来ないものとさ
れてきた。 For this reason, it has long been considered in the industry that it is not possible to freeze cooked foods that use bivalves in their shells, such as sake-mushi clams, clam soup, and vongole for spaghetti, without heating them. Ta.
本発明はこのような難点を解消し、殻付き二枚
貝の未加熱品（生の状態のもの）を加熱すると殻
が開いて生貝を加熱したときと同様の状態になる
とともに、味付液と一緒に袋詰にされているた
め、袋ごとの加熱によつて味付と加熱調理とが一
度に行なえるようにしたまつたく新しい殻付き二
枚貝の未加熱調理冷凍食品を提供せんとするのが
目的である。 The present invention solves these difficulties, and when you heat unheated bivalves with shells (raw ones), the shells open and become in the same state as when raw shellfish are heated, and together with the flavored liquid. Our purpose is to provide a new uncooked frozen food of bivalves in the shell that is packaged in bags, so flavoring and cooking can be done at the same time by heating each bag. It is.
本発明を図示実施例により詳細に説明すると、
まず、気密性のある袋体１と生きた二枚貝２と味
付液３とを用意する。この袋体１は例えばナイロ
ンとポリプロピレンを貼り合せたものや、レトル
トパウチ等のように気密性があつて、しかも少く
とも100℃程度の加熱に耐え得る物であること
と、中に入れる食物に影響を与えるような物質が
含まれていない衛生的なものであることが必要で
ある。この２条件を満たしておればその材質は特
に限定されるものではないこと勿論である。ま
た、二枚貝は生きているものであることが必要で
あり、新鮮な生貝固有の色沢、香味を有し、異
味、異臭のないこと、その他砂や夾雑物の混入が
ないものであることが望ましい。このため、原料
貝は、海水又は地下海水を用いて砂を完全にはか
せ、よく洗浄し、死貝や配損貝、夾雑物等を除去
する等の前処理が必要である。 The present invention will be explained in detail with reference to illustrated embodiments.
First, an airtight bag 1, a live bivalve 2, and a flavored liquid 3 are prepared. The bag 1 must be made of nylon and polypropylene bonded together, or be airtight, such as a retort pouch, and must be able to withstand heating of at least 100°C. It must be hygienic and do not contain any harmful substances. Of course, the material is not particularly limited as long as these two conditions are met. In addition, bivalves must be alive, have the color and flavor unique to fresh, raw molluscs, have no off-taste or odor, and must not be contaminated with sand or other foreign substances. desirable. For this reason, the raw shellfish requires pretreatment, such as completely removing sand using seawater or underground seawater, washing thoroughly, and removing dead shellfish, damaged shellfish, foreign matter, etc.
また、味付液３は、調理目的によつて多様に考
えられるが、例えば酒むしの場合には、日本酒、
風味だし、食塩、調味料、水等の組み合せ液にな
るし、ワイン蒸しの場合にはワインとバターの組
み合せ液になる。この他食塩と水だけの場合や醤
油等の調味料を組合せることも考えられる。 In addition, the flavoring liquid 3 can be variously considered depending on the purpose of cooking, but for example, in the case of sake mushi, Japanese sake,
The liquid is a combination of flavor stock, salt, seasonings, water, etc., and in the case of wine steaming, it is a combination of wine and butter. In addition, it is also possible to use only salt and water, or to combine seasonings such as soy sauce.
このようにして用意した生の二枚貝２と調付液
３とを気密性のある袋体１内に入れ脱気しながら
密封する。このとき、真空シール機を使用して50
cm／Hg〜70cm／Hgの真空シールしておき、後で
加熱したとき残留気体が膨脹する等して袋体が破
裂する事故を防ぐようにしておくことが望まし
い。しかし、この袋体内の真空度を極端に強める
と貝殻や身肉を破損するおそれもあるのでこれに
ついては具体例毎に適宜調整することが必要であ
る。 The raw bivalve mollusc 2 prepared in this manner and the preparation liquid 3 are placed in an airtight bag 1 and sealed while degassing. At this time, use a vacuum sealing machine to
It is desirable to vacuum-seal the bag at a vacuum of cm/Hg to 70 cm/Hg to prevent the bag from bursting due to expansion of residual gas when heated later. However, if the degree of vacuum inside the bag is extremely strengthened, there is a risk of damaging the shells and meat, so it is necessary to adjust this as appropriate for each specific example.
次に、このようにして二枚貝と味付液とを封入
した袋詰製品を短時間ブランチングする（第３
図）。具体的には例えば、お湯を沸した中４に袋
ごと30秒から３分ぐらい浸すことによつてブラン
チングを行なう、このブランチングは貝の大きさ
や袋の大きさ味付液の量、原料の温度等によつて
も異なつてくるが、普通90℃±５℃のお湯の中４
で２分±20秒程度の加熱で充分である。これは生
貝の殺菌や調理が目的ではなく、貝を閉める働き
をしている貝柱６の部分にだけ少し熱変性を起こ
させて殻と身肉との接着部分をはがれ易くさせる
ためである。すなわち、このブランチングをする
ことによつて、冷凍貝でも加熱処理によつて開か
させることができるようになつたのである。それ
ではなぜ、ブランチング処理をすると冷凍によつ
て死んだ貝でも開くのかを次に述べる。そもそ
も、二枚貝の開閉動作というのは対向する二枚貝
の貝殻５，５の連結部分にある靭帯６と貝柱７の
働きによるとされている。この靭帯６はゴムのよ
うに弾性に豊んでおり、これが蝶番の役目を果す
と共に、平時対向する二枚の貝殻を開く方へ引張
つている。しかし、この靭帯６は軟骨の一種で貝
が死んでしまうと急速に劣化して硬くなり、弾力
性や引張力が失われてしまう性質がある。 Next, the bagged product containing bivalves and flavored liquid is blanched for a short time (3rd step).
figure). Specifically, for example, blanching is carried out by immersing the bag in boiling water for about 30 seconds to 3 minutes.This blanching is done depending on the size of the shellfish, the size of the bag, the amount of flavoring liquid, and the ingredients. Although it varies depending on the temperature etc., it is usually 4℃ in hot water of 90℃±5℃.
Heating for about 2 minutes ± 20 seconds is sufficient. The purpose of this is not to sterilize or cook raw shellfish, but to cause a slight thermal denaturation in the part of the scallop 6 that serves to close the shellfish, making it easier to separate the bond between the shell and the meat. In other words, by performing this blanching process, it became possible to open even frozen shellfish by heat treatment. Next, I will explain why even shellfish that have died due to freezing open up when blanched. In the first place, the opening and closing movements of bivalves are said to be due to the action of ligaments 6 and scallops 7 located at the connecting portions of the opposing bivalve shells 5, 5. This ligament 6 is highly elastic, like rubber, and serves as a hinge, pulling the two facing shells apart during normal times. However, this ligament 6 is a type of cartilage, and when the shellfish dies, it rapidly deteriorates and becomes hard, losing its elasticity and tensile strength.
こうなると、貝殻５，５は、例え加熱しても閉
つたままで開くことがなくなつてしまう。死貝が
開かないのほとんどがこれである。他方、貝の内
側には貝を開閉するための筋肉である貝柱７があ
つて、これが貝殻５，５の内側に付着している。
生きている貝はこの貝柱７を伸縮させて、靭帯６
の開こうとする力に抗して貝殻５，５を閉めた
り、開いたりするのである。 In this case, the shells 5, 5 will remain closed and will not open even if heated. This is the reason why most dead shellfish do not open. On the other hand, inside the shellfish there is a scallop 7 which is a muscle for opening and closing the shellfish, and this is attached to the inside of the shells 5,5.
A living shellfish expands and contracts this scallop 7 to form a ligament 6.
The shells 5, 5 close and open against the force of the shells trying to open.
ところで、生貝を加熱処理すると貝が開くのは
加熱によつて貝殻５，５が熱くなると、これに付
着している貝柱７の部分の組織を変性して貝殻と
の付着力を消失させるためで、このようにして貝
柱と貝殻が剥離されると靭帯６の引張力だけ働く
ことになるため、この力によつて殻は開くことに
なるのである。本発明はこのような貝の自然な開
閉作動を利用して冷凍によつて死んでいる二枚貝
でも、加熱処理によつて確実に開口するように前
処理した点に第一の特徴がある。 By the way, the reason why raw shellfish opens when it is heated is because when the shells 5, 5 become hot due to heating, the structure of the part of the scallop 7 that is attached to it is denatured and the adhesive force with the shell is lost. When the scallop and shell are separated in this way, only the tensile force of the ligament 6 acts, and this force causes the shell to open. The first feature of the present invention is that, by utilizing the natural opening and closing action of shellfish, even bivalves that have died due to freezing are pretreated to ensure that they open through heat treatment.
その前処理手段とは冷凍前に生貝をブランチン
グすることである。このブランチング処理によつ
て、貝そのものは生きていて靭帯部分の機能劣化
は起つていないが貝殻と貝柱の付着部分は多少熱
変性が進み付着力が低下してはがれ易い状態にな
つている。即ちブランチング処理によつて貝の殻
と身がはがれかかつているが、それ以外の貝の身
や靭帯等は劣化しておらず殻を開く力がまだ存在
しているという状態を作りあげるのである。そし
て、本発明はこのデリケートな状態を凍結によつ
て固定化することによつて今までは起りえないと
考えられていた死貝の加熱開口という現象を人為
的に必要時起こさせることが出来るようにしたも
のである。 The pretreatment means is to blanch the raw shellfish before freezing. As a result of this blanching treatment, the shellfish itself remains alive and the ligament part does not deteriorate in function, but the part where the shell and scallop are attached has undergone some heat denaturation and the adhesive strength has decreased, making it easy to peel off. . In other words, the blanching process creates a condition in which the shell and flesh of the shellfish are on the verge of peeling off, but the rest of the shell and ligaments have not deteriorated and still have the strength to open the shell. . By fixing this delicate state by freezing, the present invention can artificially cause the phenomenon of heated opening of dead shellfish, which was previously thought to be impossible, to occur when necessary. This is how it was done.
次に、このブランチングした袋詰二枚貝を冷水
中で品温が20℃以下まで冷却した後、第４図に示
すように冷凍パンキヤリー８等に並べ凍結室にて
急速凍結を行ない品温を−18℃以下とする。 Next, after cooling the blanched bagged bivalves in cold water to a temperature of 20°C or lower, they are placed in a freezing pancarry 8 or the like as shown in Fig. 4, and quickly frozen in a freezing chamber to reduce the temperature to - The temperature shall be below 18℃.
本発明に係る二枚貝の袋詰冷凍食品を食すると
きは、第５図に示すように例えば、鍋９にお湯を
沸かし、この中に当該冷凍食品を袋体１のまま入
れて、７〜８分煮沸する。すると、袋の中の凍結
された二枚貝と味付液は解凍されて次第にあたた
まつてくると袋の中の気体が膨脹してふくらむと
共に、二枚貝が開いて味付液によつて蒸煮され
る。本発明はこのように凍結され、死んでいるは
ずの二枚貝が加熱処理によつて、生きている貝と
同じように開いて蒸煮される。 When eating the bagged frozen food of bivalves according to the present invention, for example, as shown in FIG. Boil for a minute. Then, the frozen bivalves and flavored liquid in the bag are thawed and gradually warmed up, and as the gas inside the bag expands and swells, the bivalves open and are steamed in the flavored liquid. Ru. In the present invention, the frozen bivalve molluscs, which are supposed to be dead, are opened and steamed in the same way as live mollusks through heat treatment.
充分蒸煮した後、第６図のように袋体１を破つ
て器１０に出して食することが出来る。また、本
発明に係る二枚貝の袋詰冷凍食品の袋体１を破つ
て鍋９等に凍結されている二枚貝と味付液の固り
を入れこれを加熱調理すると、二枚貝は生貝を加
熱したときと同じように開いて調理される。 After sufficiently steaming, the bag 1 can be torn open and served in a container 10 as shown in FIG. 6. Furthermore, when the bag 1 of the packaged frozen food of bivalves according to the present invention is torn open and the frozen bivalves and a chunk of flavored liquid are placed in a pot 9 or the like and then heated and cooked, the bivalves will be the same as when raw shellfish are heated. It is opened and cooked in the same way.
本発明は叙上のように、二枚貝を冷凍にするこ
とによつて鮮度を保ちながら長期保存をさせてお
き、必要に応じて取り出し、喫食直前に蒸煮や油
蝶等汎用手段によつて簡単に加熱するだけで凍結
によつて死んでいるはずの二枚貝がまるで生きて
いる貝と同様に開かせることが出来るので、殻付
きのままの貝を利用する調理品の冷凍食品化が本
発明によつてはじめて可能になつた。 As mentioned above, the present invention preserves bivalves for a long period of time by freezing them to maintain their freshness, and when necessary, they can be taken out and cooked just before consumption by general-purpose means such as steaming or frying. By simply heating bivalves that are supposed to be dead due to freezing, they can be made to open just like living shellfish, so the present invention allows cooking products that use shellfish with their shells still on to be turned into frozen foods. It became possible for the first time.
また、本発明は袋に殻付きの二枚貝と味付液と
をあらかじめ入れて凍結してあるので、袋ごと加
熱することも出来その場合には袋内で味付と加熱
調理が一度に出来るので喫食時に仕上げ加熱調理
そのものが非常に簡便なものとなつた。また、貝
と味付液とがあらかじめ一緒に凍結されているの
で、貝エキスを逃がすことなく加熱できるので、
うまい味が逃げず、しかも袋ごと別個の味付けし
た美味しい調理食品を簡単につくれるようになつ
た。 In addition, in the present invention, the shelled bivalves and flavored liquid are placed in a bag and frozen beforehand, so the bag can be heated together, in which case seasoning and heating can be done at the same time. Finishing heating and cooking itself at the time of eating has become extremely simple. In addition, since the shellfish and flavored liquid are frozen together in advance, they can be heated without losing the shellfish extract.
It has become easy to make delicious cooked foods that retain their delicious flavor and each bag has its own seasoning.
実施例 １
あさりの酒むし
生きている新鮮なあさりと外寸法190mm×220mm
のナイロンとポリエチレンの貼り合せた透明袋を
用意し、あさりをよく洗浄したうえ１袋当り60個
〜65個（重量450ｇ〜500ｇ）つづ袋詰をする。一
方、日本酒と風味だしと食塩と水とを調合して調
味液を作成し、これを袋の中に100c.c.±２c.c.注入
する。これを真空シール機を使用して袋内の気圧
を65cm／Hgにしながら完全にシールする。ピン
ホールの無いことを確認したうえ、ただちに温湯
の中に入れ90℃（中心温度）で３分間ブランチン
グする。これを冷水中で品温を20℃以下まで冷却
した後冷凍パンキヤリーに並べて凍結室に入れ、
急速凍結し品温を−18℃以下にする。Example 1 Sake-mushi of clams Live fresh clams and external dimensions 190mm x 220mm
Prepare transparent bags made of nylon and polyethylene, wash the clams thoroughly, and pack 60 to 65 clams (weighing 450 to 500 g) per bag. On the other hand, prepare a seasoning liquid by mixing sake, flavored stock, salt, and water, and pour 100c.c.±2c.c. of this into the bag. Completely seal this using a vacuum sealing machine while keeping the air pressure inside the bag at 65cm/Hg. After confirming that there are no pinholes, immediately place in hot water and blanch for 3 minutes at 90℃ (center temperature). After cooling this in cold water to a temperature of 20℃ or less, line it up in a frozen pancarry and put it in the freezing room.
Quick freeze to bring the temperature below -18℃.
凍結保管してから２週間後、１ケ月後、２ケ月
後に凍結された袋詰製品を出して来て、袋のまま
沸騰した湯の中に全体が浸るように入れ、強火で
約７〜８分間加熱したところ、いずれも100％貝
が開いて酒むしが出来た。これを袋から器に盛つ
てあたたかい内に食べたが生の貝を従来の調理法
で作つた酒むしと変らず美味しく食べることが出
来た。 After 2 weeks, 1 month, or 2 months after the frozen storage, take out the frozen packaged product, put it in boiling water with the bag still in it, and boil it over high heat for about 7 to 8 hours. When heated for a minute, 100% of the shellfish opened and sake mushi was formed. I put this in a bowl from the bag and ate it while it was still warm, and it was just as delicious as sake mushi made from raw shellfish using the traditional method.
実施例 ２
あさりのワインむし
実施例１と同様に、新鮮なあさりと外寸法190
mm×220mmのレトルトパウチ製袋を用意しあさり
をよく洗浄して60個つづ袋詰し、これにワインと
バターを入れ、これを真空パツクする。真空度は
65cm／Hgにセツトし、温湯の中に入れて90℃で
約３分間ブランチングし、これを冷却した後、急
速凍結する。凍結保管２週間後及び１ケ月後これ
を出して袋のまま沸騰した湯の中に入れ強火で約
７〜８分間加熱した。Example 2 Wine worming of clams Same as Example 1, fresh clams and external size 190 mm
Prepare a retort pouch bag measuring 220 mm x 220 mm, wash the clams thoroughly, pack them into 60 bags, add wine and butter, and vacuum pack the clams. The degree of vacuum is
Set at 65 cm/Hg, blanch in warm water at 90°C for about 3 minutes, cool, and quickly freeze. After 2 weeks and 1 month of frozen storage, the bags were taken out and placed in boiling water in the bag and heated over high heat for about 7 to 8 minutes.
いずれの場合も貝は100％開いて美味しいあさ
りのワインむしが出来た。 In both cases, the shellfish opened 100% and yielded delicious wine-mushi clams.
第１図は本発明に係る二枚貝袋詰冷凍食品の原
料である生の二枚貝と味付液を示す斜視図で、第
２図は二枚貝と味付液を袋体内に密封した状態を
示す斜視図、第３図は袋詰の二枚貝をブランチン
グしている様子を示す説明図、第４図は冷凍パン
キヤリーに袋体を並べた状態を示す斜視図、第５
図は本発明に係る二枚貝袋詰冷凍食品を袋ごと加
熱調理している状態を示す説明図で、第６図は加
熱処理が終つて出来上つた調理品を器に盛つてい
る状態を示す斜視図、第７図は二枚貝の一種であ
るあさりの開にした状態を示す斜視図である。
１……袋体、２……二枚貝、３……味付液、
５，５……貝殻、６……靭帯、７……貝柱。
Fig. 1 is a perspective view showing raw bivalves and a flavored liquid, which are the raw materials for the packaged frozen bivalve food according to the present invention, and Fig. 2 is a perspective view showing a state in which the bivalves and the flavored liquid are sealed in a bag. , Fig. 3 is an explanatory diagram showing how bagged bivalves are being blanched, Fig. 4 is a perspective view showing the state in which the bags are lined up in the frozen bread carrier, and Fig. 5
The figure is an explanatory diagram showing the state in which the packaged frozen bivalve food according to the present invention is being heated and cooked with the bag, and Fig. 6 is a perspective view showing the state in which the cooked product prepared after the heat treatment is placed in a bowl. FIG. 7 is a perspective view of a clam, which is a type of bivalve, in an open state. 1... bag body, 2... bivalve, 3... flavored liquid,
5, 5... shell, 6... ligament, 7... scallop.
Claims (1)
味付液とを入れ、脱気しながら密封し、これを袋
ごと温湯に入れて開口しない程度に短時間ブラン
チングしたうえ凍結し、加熱によつて二枚貝が開
口するようにしたことを特徴とする二枚貝の袋詰
冷凍食品。1 Place raw bivalves and the necessary flavoring liquid in an airtight bag, seal it while degassing it, place the bag in warm water, blanch it for a short time without opening, and then freeze. , a packaged frozen food of bivalves, characterized in that the bivalves open when heated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57126313A JPS5917944A (en) | 1982-07-19 | 1982-07-19 | Bagged and frozen edible bivalve |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57126313A JPS5917944A (en) | 1982-07-19 | 1982-07-19 | Bagged and frozen edible bivalve |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5917944A JPS5917944A (en) | 1984-01-30 |
| JPS6146098B2 true JPS6146098B2 (en) | 1986-10-13 |
Family
ID=14932087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57126313A Granted JPS5917944A (en) | 1982-07-19 | 1982-07-19 | Bagged and frozen edible bivalve |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5917944A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6083529A (en) * | 1983-10-17 | 1985-05-11 | Nippon Suisan Kaisha Ltd | Freezing and preservation of bivalve |
| JP2008109882A (en) * | 2006-10-30 | 2008-05-15 | Isao Osako | Bivalve-containing sauce put in airtight bag, and method for producing this sauce |
-
1982
- 1982-07-19 JP JP57126313A patent/JPS5917944A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5917944A (en) | 1984-01-30 |
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