JP3668875B2 - Method for producing oyster with frozen shell and oyster product with frozen shell produced by the method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing frozen shellfish and a frozen shellfish product produced by the method.
[0002]
[Prior art]
Preserving frozen oysters and eating them while roasting them in their shelled state is a popular way for foodies to eat, whether outdoors or indoors. .
[0003]
[Problems to be solved by the invention]
Even if the above shelled oysters are either used as they are, or the ones that are temporarily stored in a freezer are taken out and used, the cortex on the uneven surface portion of the oyster shells will be small. It scatters to the surroundings, and it is dangerous because it fouls the vicinity of the furnace and scatters towards the faces of those who eat.
The present invention is intended to solve the above problems.
[0004]
[Means for Solving the Problems]
In the present invention, what is temporarily stored in a cold storage tank of approximately 10 ° C. or lower while washing shelled oysters with sterilized seawater is transferred to a transport belt that rotates in a tunnel freezer whose temperature is adjusted to approximately −30 ° C. or lower. It is sent to the juxtaposed state and allowed to pass for about 20 to 40 minutes, and the shelled oyster discharged from the tunnel freezer is frozen to be -15 ° C or lower, preferably -18 ° C or lower. This is temporarily stored in a freezer whose temperature is approximately -25 ° C. or less, and an appropriate number required in a timely manner is film-packed into a product.
In addition, in the present invention, the upper shell is removed after steaming the shelled oyster discharged through the tunnel freezer in the above for a certain period of time with a steamer, and cream or cheese is added to the oyster as it is or None, this is again passed through the tunnel freezer for about 20 to 40 minutes, and the shelled oyster discharged from the tunnel freezer is frozen at about 15 ° C. or less. Thus, the shelled oysters that are stored in a frozen state can be put on the market as a product in which the necessary number of film packs are packed in a timely manner.
[0005]
When roasting the frozen oyster products manufactured as described above in an oven or a furnace, the cortex on the outer surface of the shelled oyster shells pops and the white powder appears in the surrounding area. It will not be scattered.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 is a schematic diagram of the production process. 1 is a cold seawater tank that is kept at 10 ° C. or lower and is used for sterilization by ultraviolet irradiation, and the shelled oyster 2 is washed and sterilized in the tank. Temporarily store for a certain time required for processing.
3 is a rectangular freezer, which has a steel belt carrier 3a that circulates and rotates in its length direction, and is a tunnel freezer that blows cold air downward from the top in the length direction. In this case, the temperature inside the box of the tunnel freezer is maintained at about −30 ° C. or lower.
[0007]
Thus, the shelled oyster 2 in the cold seawater tank 1 is fed in parallel to the rotating transport body 3a of the tunnel freezer 3, and the shelled oyster 2 on the transport belt 3a is used as the tunnel freezer. During slow passage through 3, the freezing process is performed so that the temperature is approximately −15 ° C. or less, preferably −18 ° C. or less by the cold air blown from the top wall toward the carrier 3a. The processing time by the tunnel freezer 3 is about 20 minutes to 40 minutes.
[0008]
Thus, in the present invention, the shelled oyster 2 'that has passed through the tunnel freezer as described above and has been frozen under the above conditions is then stored in the freezer 4 that has been kept at approximately -25 ° C or lower. The appropriate number required in the freezer 4 is put on the market as a product 5 which is packaged in a film pack.
[0009]
FIG. 2 is a process schematic diagram showing another example of production. The shelled oyster 2 ′ discharged from the tunnel freezer 3 in the above example is steamed by a sequential steamer 6 for a certain time (about 10 minutes). None, after removing the upper shell of each oyster (2'a), or by removing the upper shell and processing the cream or cheese m etc. This is again sent into the tunnel freezer 3 'under the above conditions.
[0010]
Thus, the freezing treatment is performed so that the shelled oyster discharged from the tunnel freezer 3 ′ is about 15 ° C. or less, preferably −18 ° C. or less, and the frozen oysters 2′a and 2′b are about It should be stored in the freezer 4 at -25 ° C. or lower, and thereafter, it will be put on the market as a product in which a necessary number such as 10 to 50 is timely packed in a film pack. At this time, the product 7 is a frozen product (2′a) with the upper shell removed, whereas the product 7 ′ is a product (2′b) that has been processed with cream, cheese, or the like.
[0011]
According to a number of experiments conducted by the inventor, the products 5 and 7 or 7 'manufactured under the above-described conditions are removed from the film pack and roasted in an oven or a furnace. There was no white powdery precipitate deposited between the porcelain and surface cortex on the surface of the oyster shell.
The academic grounds described above are not understood by the present inventor, but it is considered that the temperature conditions related to freezing have an effect on the shell material and its deposits.
[0012]
【The invention's effect】
The present invention is constituted as described above. When the frozen shelled oyster product produced by the method of the present invention is used as a food, the shelled oyster is taken out from the pack-wrapped film bag and left as it is in an oven or gas. And roasting in a wood-fired furnace such as charcoal fire, and the irregularities on the outer surface of the shelled oysters serve as a tasteful pot material, and the shell quality is scattered as a small powder as in the past, In addition, since it does not flicker, it can be eaten in a safe and quiet atmosphere not only outdoors but also indoors. In addition, about the product 5 in the above, the upper shell may be removed prior to roasting, but it may be removed during roasting. In addition, the product 7 ′ subjected to processing such as cream or cheese is convenient because it can be eaten as it is without being seasoned.
[Brief description of the drawings]
FIG. 1 is a schematic diagram of a manufacturing process according to the present invention.
FIG. 2 is a schematic diagram of another example manufacturing process.
[Explanation of symbols]
1 Cold seawater tank 2 Shelled oyster 3, 3 'Tunnel freezer 4 Freezer 5 Product 6 Steamer 7, 7' Product

Claims (5)

What was temporarily stored in a cold storage tank at approximately 10 ° C or lower while washing the shelled oyster with sterilized seawater is juxtaposed on the transport belt that rotates in the tunnel freezer whose temperature is adjusted to approximately -30 ° C or lower. feeding, along with the passing approximately about 20 minutes to 40 minutes, frozen shell preferably about -15 ° C. or less shelled oyster discharged from the tunnel freezer, characterized in that formed between those frozen so that below -18 ℃ A method for producing sticky notes.   2. The method for producing a oyster with a frozen shell according to claim 1, wherein sterilized seawater at about -5 [deg.] C. is used for the pretreatment washing treatment.   The shelled oyster discharged from the tunnel freezer as implemented in the method of claim 1 or 2 is stored in a freezer having a temperature of about -25 ° C or lower, and an appropriate number of products required in a timely manner is obtained as a film pack packaged product. Oyster products with frozen shells. What is temporarily stored in a cold storage tank at approximately 10 ° C or lower while washing the shelled oyster with sterilized seawater is sent in a juxtaposed state onto a transport belt that rotates in a tunnel freezer maintained at approximately -30 ° C or lower. In addition, let it pass for about 20 to 40 minutes, steam the shelled oyster discharged from the tunnel freezer for a certain period of time and remove the upper shell as it is, or add cream or cheese on the oyster, This is again passed through the tunnel freezer for about 20 to 40 minutes, and the shelled oyster discharged from the tunnel freezer is frozen at about −15 ° C. or less. Oyster manufacturing method.   The shelled oyster discharged from the tunnel freezer as implemented by the method of claim 4 is stored in a freezer having a temperature of about −25 ° C. or less, and an appropriate number of timely necessary products are obtained by film pack packaging. Oyster products with frozen shells.

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