JP2903328B2 - Manufacturing method of frozen scallop scallops - Google Patents

Description

The present invention relates to a method for producing frozen scallop shells.

"Conventional technology" Frozen scallop foods that have been on the market
In most cases, scallops with shells are frozen as they are, or scallops are steamed, and the scallops obtained by stripping the shells are washed and frozen. In addition, one of the scallop shells is peeled off, and the uranium remaining in the other shells is removed.
-27215).

"Problems to be solved by the invention" However, scallops with shells directly frozen
Because sand and dirt staying in the built-in cannot be removed, when used for edible use, not only does sand and the like hinder the taste, but also many germs etc. are attached. However, there is a disadvantage that the freshness at the time of storage is rapidly lowered and food poisoning is likely to occur if the storage state is not good.

In addition, the frozen food of the steamed scallop can be sterilized by steaming and can be cleaned to remove dirt, etc., but since the savory taste has flowed out by the steaming process, it can no longer taste the raw flavor. .

Furthermore, the quick-frozen scallop shell has advantages such as a shorter freezing time, a reduction in refrigerant consumption, and ease of cooking, compared to a scallop with a shell. However, since the sterilization treatment is performed in a state where the shell and the peeling are attached, the sterilization treatment between the shell and the peeling is incomplete, the storage period for freshness is shortened, and it is very difficult to eat raw. There was a drawback of being uneasy.

The present invention has been made to solve the above technical problems and to provide a method for producing a frozen scallop scallop that can maintain high freshness for a long period of time and can be safely served on a dining table when thawed. Is the purpose.

"Means for Solving the Problems" The present invention relates to a first step of separating a scalloped shell with high freshness into two single shells and discarding one of the shells, and the meat attached to the other shell. A second step of completely removing urine from sea shells, a third step of separating the flesh from the shells into strips and shells, and a fourth step of washing the strips, immersing them in seawater for several hours, and storing them. 5th step of immersing in about 0.1% chlorine water for 12 hours or more, washing with running water, draining and storing
A sixth step of immersing the treated strip and the shell in a chlorine water to re-sterilize and placing the strip on the shell to integrate them, and flash-freezing this with a refrigerant such as liquid nitrogen. After that, a seventh step is performed in which grace is applied and frozen and stored at −30 ° C. or lower.

"Operation" First, before entering the first step, a scalloped shell with high freshness, preferably a living scallops, is washed to remove dirt adhering to the scallops.

Further, the scallop with a shell is separated into two single shells by manually inserting a shell-raising device into the gap between the scallops and prying open.

Further, the removal of the uro from the meat and the removal of the uro residues remaining on the meat are also performed manually using a shell-raising device.

Then, the stripped pieces separated from the above-mentioned single shell are flowed to the next step by a running water chute.

In addition, since the stripped shell is used later as a container, it is put in a basket and sent to the shell washing step.

First, the stripped body flowing from the running water chute is placed in a basket to remove dirt, washed in running water, and then immersed in salt water. Next, after being immersed in chlorine water for several seconds for sterilization, it is sufficiently drained and stored until the next step.

On the other hand, the above-mentioned single shell is immersed in a thin chlorine water for 12 hours or more to remove dirt, and then sufficiently exposed to running water. Then, the shells that have been sufficiently drained are placed in a container and stored in a refrigerator until the next step.

Next, the stored stripping is inspected, and if the built-in dirt is attached, the dirt is removed. After the inspection, the stripped body and the shell are both immersed in chlorine water for several seconds to be sterilized again, and then integrated by placing the shell on the shell.

The stripped shells are stored in a basket, supplied to a refrigerator by a conveyor, and instantly frozen by a refrigerant such as liquid nitrogen.

In this nitrogen freezing, the ice crystals generated without stripping are generally small and the size of the grains is uniform, and the water in the cells is ice crystals in the same state as before freezing,
There is no drip spill when thawed, and it maintains the same quality as before freezing.

The above-mentioned flash frozen stripped shells are immersed in fresh water in a basket and glazes the stripped shells.

After the stripped shell is taken out of the basket, it is put in a freezer at -30 ° C or lower for at least 4 hours and frozen and stored for complete freezing.

The completely frozen single-shelled shells are put in a predetermined bag, packed in a box, stored in a freezer at -18 ° C or lower, and wait for shipment.

"Example" Fig. 1 is a block diagram showing a manufacturing process of a method for manufacturing a frozen scallop according to the present invention, and Fig. 2 shows a freezing curve of a food.

First, the scallops with high freshness and, if possible, the live scallops are washed to remove dirt adhering to the scallops. The shell is separated into a simple shell without contents and a shell with meat attached, and the simple shell is discarded.

Next, uro with much germs is cut out from the meat attached to the single shell with a ripper, and uro residues remaining on the meat are removed with the blade of the ripper.

Then, the flesh is cut off from the above-mentioned shell and divided into strips and shells, and the strips are flowed to the following process by a running water chute.

On the other hand, since the shells are used as containers, they are put in a basket under the work table and sent to the shell washing process. The stripping that has flowed from the running water chute is first received in a round basket, washed in running water to remove dirt, and then immersed in 3% crushed salt water (water temperature 12 ± 2 ° C.). The immersion time is within 4 hours.

Next, the above-mentioned stripping is sterilized by previously immersing it in the prepared 5 PPM chlorine water for 5 seconds, and then sufficiently draining for 5 minutes and storing it until the next step.

On the other hand, the shells from which the above meat has been cut off are immersed in about 0.1% chlorine water for 12 hours or more to remove dirt, and then sufficiently exposed to running water. The shells that have been sufficiently drained are placed in a container and stored in a refrigerator until the next step so that dust does not adhere.

Next, the commercialization of the above-described stripping and shellfish will be described. The stored strips are inspected, and those with built-in dirt are removed. After the inspection, the stripped body and the shell are both immersed in 5 PPM chlorine water for 5 seconds and re-sterilized. At this time, the stripping is carried by placing the part where the ururo is attached on the hinge side of the single shell with the stripping gonad facing the left side.

The stripped shells are arranged in a polygonal basket and then stacked in three layers. For example,
The lower square basket has three rows of four shells, the middle square basket has two rows of five shells, and the upper square basket has four shells in one row. .

Next, the square basket in which the above-mentioned stripped shells are arranged and stored is supplied to a refrigerator by a conveyor, and is supplied with liquid nitrogen (−19).
6 ° C).

Here, the freezing of food will be described with reference to FIG. 2. The point of freezing depends on how fine water crystals in the cells are frozen with ice crystals.

Generally, about 80% of the above ice crystals are formed in a temperature range of 0 ° C. to −4 ° C. (maximum ice crystal formation zone). Therefore, the shorter the time it takes to pass through this temperature zone, the finer the ice crystals in the cells are, and the more the cells are not destroyed.

However, during normal freezing (for example, at -30 ° C for 3.5 hours), ice crystals grow relatively large and irregularly, damaging cells.

On the other hand, in the nitrogen freezing, ice crystals are small as a whole, and the size of the grains is uniform, and the water in the cells becomes ice crystals in the same state as before freezing. Therefore, the stripped body placed on the above-mentioned single shell does not have a drip outflow at the time of thawing, and maintains the same quality as before freezing.

The above-mentioned flash-frozen stripped shells are immersed in fresh water in a state of being stored in a square basket to glaze the stripped.
The glaze is applied once. At this time, care must be taken so that the shells in the basket do not collide with each other.

After the stripped shells are taken out of the square basket, they are put in a freezer at -30 ° C or lower for 4 hours or more for freezing and stored in order to completely freeze them as a product.

10 pieces of the above completely frozen stripped single-shelled shells are put in a predetermined bag with a date and a safety certificate, and the opening is heat-sealed. ° C
Store in the following freezer and wait for shipment.

"Effects" As described above, the present invention removes unnecessary shells from scallops with shells, separates the other shells from the stripped shell, and completely removes the uro part, which is extremely rich in various bacteria, from the stripped shell After that, the shell and the stripped shell are sterilized separately, so that the germs attached to both can be completely removed.

Then, after the complete sterilization, the freshness of the peeling can be maintained for a long period of time because it is instantaneously frozen with a refrigerant such as liquid nitrogen, and there is no denaturation or oil burning.

Also, as mentioned above, the stripping is flash frozen,
The water in the cells becomes fine ice crystals, which are not glazed so as not to destroy the cell tissue, and are not dried during frozen storage. Therefore, dissolve the glaze in running water,
When naturally thawed and put on the table, the spillage of drip at the time of thawing is reduced, and it is possible to taste fresh flavor and aroma as it is just like fresh raw scallop,
Of course, you can cook in the same way as a natural scallop,
It can be tasted as a raw food without anxiety.

Also, since unnecessary shells have been removed, freezing and thawing can be performed in a short time.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a manufacturing process of a method for manufacturing a frozen scallops according to the present invention, and FIG. 2 shows a freezing curve of a food.

────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Taichi Yamazaki 5-1-1, Teinehigashi-Mitakita, Nishi-ku, Sapporo-shi, Hokkaido 1 Hokkaido Akebono Foods Co., Ltd. (58) Field surveyed (Int.Cl. ⁶ , DB name) A23B 4/06 A23C 1/33 A23C 29/04

Claims (1)

(57) [Claims] 1. A first step of separating a scallop with a fresh shell into two single shells and discarding one of the single shells, and a second step of completely removing urine from meat attached to the other single shell. The third step is to separate the flesh from the shells into strips and shells. The fourth step is to wash the strips, soak them in seawater for several hours and store them. After immersion for more than 5 hours, the fifth step of washing with running water, draining and storing,
A sixth step of immersing the treated strip and the shell in a chlorine water to re-sterilize and placing the strip on the shell to integrate them, and flash-freezing this with a refrigerant such as liquid nitrogen. A scallop, followed by glazing and cryopreservation at -30 ° C. or lower.