JPS6161768B2 - - Google Patents
Info
- Publication number
- JPS6161768B2 JPS6161768B2 JP58011940A JP1194083A JPS6161768B2 JP S6161768 B2 JPS6161768 B2 JP S6161768B2 JP 58011940 A JP58011940 A JP 58011940A JP 1194083 A JP1194083 A JP 1194083A JP S6161768 B2 JPS6161768 B2 JP S6161768B2
- Authority
- JP
- Japan
- Prior art keywords
- oysters
- pickled
- thawed
- raw
- water
- 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
- 241000237502 Ostreidae Species 0.000 claims description 44
- 235000020636 oyster Nutrition 0.000 claims description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000006866 deterioration Effects 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明はかき(オイスタ)の漬物を製造する方
法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pickled oysters.
従来かき(オイスタ)は生のままで酢がきとし
て食したり、フライとして油で揚げたり、土手
鍋、その他鍋料理として煮たり、あるいは焼いた
りして食しているのが一般的である。このように
してかきは生又はフライや煮沸調理によりかきの
持つ独特の風味を味わうことができるが、このか
きはその性質上通常冬期しか食卓に供することが
できない欠点がある。 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.
本発明はこれに鑑みて保存が可能で一年中生が
き又は生がきに近い状態の風味を味わうことがで
きるようかきを漬物として加工処理するようにな
したもので、貝殻より外されたかきをまず水洗
し、これを水分の除去、殺菌、変質防止のために
加熱した後、これを急速冷凍し、生産に応じて解
凍し、常温もしくは低温状態にある調味液中に漬
物し、又は粉末調味料を均一に混ぜ、生がきの風
味を損うことなくかきの漬物を製造することを要
旨とする。 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.
以下本発明の製造法について詳述する。 The manufacturing method of the present invention will be described in detail below.
まず貝殻より外されたかきをそのまま、又は大
きさ等により選別した後これを水洗し、貝殻細片
や他の不純物等を洗浄除去する。この洗浄後に大
きさを選別してもよい。次にこの水洗後の洗浄さ
れたかきを煮沸するか、もしくは蒸して加熱す
る。これは一般にかきの肉質内に含有される多量
の水分を除去する目的と、比較的長期の保存を可
能とするよう殺菌と変質、変敗防止とを行う目的
とにて行うが、かきのもつ独特の風味等を損うこ
とがないように蒸煮等の加熱をする必要がある。
それでこの蒸煮処理はその量や外気温等によつて
若干調整されるが、一般的に70〜100℃の温度で
2〜60分程行う。またこの蒸煮は上記温度に加熱
されるよう温水中にかきを所定時間浸漬してもよ
いが、水蒸気を噴射してもよいし、さらには加熱
室中へ没入してもよい。このように生がきを蒸煮
することにより、殺菌、水分除去と共に海水温度
が上昇し、包卵時期のかきが持つ人体にアレルギ
ーを起させる成分をも変質もしくは除去させるこ
とができる。この蒸煮消毒されたかきは次に急速
冷凍する。この冷凍工程により、前述のかきの水
分をさらに除去することができる。又この冷凍
は、かき肉質の内部まで冷凍され、冷凍によりか
きの肉が変質されないように比較的短時間のみ行
なわれる。この冷凍は0℃乃至50℃の温度範囲
で、5〜60分位の時間範囲で、しかも二次の水分
除去を行い、長期的な保存を図り、また変質、変
敗等の防止を行う目的であり、さらにかきの風味
を損うことがない程度にしてその冷凍時間、温度
が定められるものである。 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.
このように蒸煮による一次殺菌と水分を除去
し、次に冷凍により二次汚染を防止しながら水分
除去した後、保存する。これはかきの漁獲は11月
〜3月上旬で一年中行うことはできない。従つて
一年中このかきの漬物を生産及び出荷できるよう
漁獲期にかきを一年分の生産量を予じめ確保する
必要があるためである。この漁獲期のかきを前述
のように水洗し、次に水分の除去と殺菌、変質防
止のため蒸すか煮沸によつて加熱した後、急速冷
凍し、漁獲期以外の季節まで保存する。次に生産
に応じて冷凍保存されたかきを解凍し、比較的低
温状態にあるかきを常温もしくは低温状態にある
調味液中にかき肉質内まで調味されるよう一定時
間浸漬してかきの漬物を一年中を通して生産を可
能とする。この解凍したかきを調味液中に浸漬す
る場合これを解凍後直ちに行うのが望ましい。 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.
これは解凍後、放置することによつてかきにバ
クテリヤが発生することを防止するためである。
そしてこの調味料は塩その他の調味料が適当に調
合され、かきの持つ独特の風味を損なわないよう
にしかもそのまま食することができるようにして
調味されるもので、この調味料又は調味液は水様
のもの、あるいはみそ様のものさらにはその中間
状態のもの又は乾燥粉末状のものいずれの状態の
ものであつてもよく、通常、常温もしくは低温状
態にある調味液中に又は乾燥粉末状調味料を散布
し3時間〜24時間静止もしくは撹拌状態で浸漬
し、肉質の全体にむらなく調味を行なう。これは
一次、二次の水分除去によりかきはその肉質内へ
水分吸収がよくなつているので調味液及び調味料
が肉質内部への浸透がよくなり、肉質全体の均一
なる調味が行なわれるものである。 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.
上述の如くして調味されたかきを所定量づつ包
装、又は箱詰、びん詰さらには罐詰として出荷さ
れるものである。 The oysters seasoned as described above are packaged in predetermined amounts, or shipped as boxes, bottles, or even cans.
またかきの漬物を製造した後、これを変質しな
いように急速冷凍して保存し、出荷時解凍するよ
うになすこともできる。 Furthermore, after producing pickled oysters, it can be stored by rapid freezing to prevent deterioration, and then thawed before shipping.
而して本発明による時は生がきをかきの風味を
損うことなく煮沸後、急速冷凍して保存し、これ
を生産に応じて解凍した後、調味液に漬け込み味
付けをしているため、風味、舌ざわりが生がきと
変わらないでしかも季節に関係なく一年中食する
ことができ、通常の漬物や佃煮と同じように食卓
にのぼらせることができ、又これを鍋料理やフラ
イとしても食することができる等の利点を有す
る。 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)
と、殺菌、変質防止のため蒸すか又は煮沸して放
熱した後これを変質しないよう急速冷凍して保存
し、生産に応じて順次解凍し、比較的低温にある
解凍後のかきを常温もしくは低温状態にある調味
液中又は調味料に一定時間浸漬し、生がきの風味
を損うことなくかきの漬物を漁獲期に関係なく生
産するようになしたことを特徴とするかきの漬物
製造法。 2 前記特許請求の範囲第1項にて製造されたか
きの漬物を急速冷凍して保存し、出荷時又は喫食
時に解凍するようになしたことを特徴とするかき
の漬物製造法。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58011940A JPS59135860A (en) | 1983-01-26 | 1983-01-26 | Preparation of pickled oyster |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58011940A JPS59135860A (en) | 1983-01-26 | 1983-01-26 | Preparation of pickled oyster |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59135860A JPS59135860A (en) | 1984-08-04 |
JPS6161768B2 true JPS6161768B2 (en) | 1986-12-27 |
Family
ID=11791641
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58011940A Granted JPS59135860A (en) | 1983-01-26 | 1983-01-26 | Preparation of pickled oyster |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59135860A (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100590802B1 (en) | 2004-07-08 | 2006-06-19 | 경상대학교산학협력단 | Process for producing smoked oyster |
KR100778271B1 (en) | 2006-04-13 | 2007-11-28 | 통영시 | Methods for preparing seasoned semi-dried oyster product |
KR100808350B1 (en) | 2006-09-01 | 2008-02-27 | 이수봉 | Cooking method for steaming oyster |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5542809A (en) * | 1978-09-22 | 1980-03-26 | Hitachi Ltd | Ink jet recorder |
JPS5620821A (en) * | 1979-07-25 | 1981-02-26 | Honda Motor Co Ltd | Transmitting shaft |
-
1983
- 1983-01-26 JP JP58011940A patent/JPS59135860A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5542809A (en) * | 1978-09-22 | 1980-03-26 | Hitachi Ltd | Ink jet recorder |
JPS5620821A (en) * | 1979-07-25 | 1981-02-26 | Honda Motor Co Ltd | Transmitting shaft |
Also Published As
Publication number | Publication date |
---|---|
JPS59135860A (en) | 1984-08-04 |
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