JPS581891B2 - Manufacturing method for canned oyster water - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing canned oyster water.

Furthermore, in detail, the present invention preheats raw oysters for a short time, fills them into cans, adds seasoning liquid as appropriate, and seals them in a conventional manner.
The present invention relates to a method for producing canned canned vegetables, which is characterized in that they are then sterilized in a hot water rotary retort.

Canned oyster water is mainly exported to the United States and Canada.
It was hardly sold domestically.

The reason for this was that canned oysters tasted worse than raw oysters, and there was a stereotype that oysters were meant to be eaten raw.

In recent years, our country's eating habits have become considerably Westernized, and even in ordinary households,
Western-style dishes such as stews and soups have started to be made.

Western-style dishes using oysters include oyster stew, oyster chowder, and oyster pilaf, while typical Japanese dishes include fried oysters and oyster nabe.

These dishes can be made using fresh, frozen, or canned oysters.

The most delicious and flavorful dishes can be made using raw oysters, but the season in which they can be cooked is limited to the period from November to April.

With frozen oysters, there is a risk that the fat in the oysters may oxidize during freezing, or that bacterial growth may cause food poisoning if the oysters are not stored properly.

On the other hand, with canned oysters, you can safely obtain oysters of a certain taste anytime and anywhere, regardless of the season, and you can prepare dishes suitable for each occasion.

However, canned oysters made using the traditional canned oyster boiling method lack the original flavor and texture of oysters, and are rather bland and have too soft flesh, making it difficult to make delicious dishes.

Therefore, a new production method was established by improving the conventional canned production method.

The typical manufacturing method for conventional canned oysters is to boil raw oysters for 10 minutes at 100℃ after washing them with water, and then put the meat in a No. 7 can with 190~2
00g, filled with 3% saline, vacuum seamed, and heated for sterilization at 110°C for 60 minutes.

It turns out that about 13% of the protein and about 21% of the glycogen contained in raw oysters are lost.

Therefore, the present inventor minimized these losses as much as possible,
We investigated ways to retain as much of the desirable characteristics of raw oysters as possible.

If raw oysters are filled as they are without preheating (raw filling method), the meat of the oysters becomes too soft and the liquid becomes quite cloudy, making it impossible to obtain the desired amount of solids when canned.

Therefore, the raw filling method was not considered in the present invention.

Next, the effect of preheating time on raw oysters on the quality of canned oysters was investigated (see Table 2).

As can be seen from Table 2, canned oysters of the highest quality could be obtained when raw oysters were preheated (boiled) at 100° C. for 30 seconds.

Furthermore, when canned, if L-sized oysters are used, 245 g of stuffed meat can yield the specified 145 g.

When the steam heating method is adopted, if raw oysters are steamed for 1 minute, canned oysters of almost the same quality as boiled oysters for 30 seconds can be obtained (see Table 3).

However, since the actual manufacturing process of the steaming method is more complicated than that of the boiling method, the boiling method is probably more practical.

Table 4 shows the loss of protein and glycogen when raw oysters are boiled for 30 seconds.

It can be seen that the protein content is about 4.2% and the glycogen content is about 3%, which are considerably lower values than in the conventional method.

When raw oysters are boiled at 100℃ for 30 seconds and then canned, the taste is slightly inferior to that of raw and canned oysters, so sodium succinate and monosodium glutamate are added.
I calculated the supplement.

The amounts of each addition are shown in Table 5. When using a No. 7 fruit can, adding 0.3 g of sodium succinate and 0.5 g of monosodium glutamate gave a suitable taste.

Although it varies slightly depending on the ripeness of the oysters, the amount of sodium succinate is 0.2-0.5%, and the amount of monosodium glutamate is 0.3-0.3%.
A range of 0.5% is desirable.

Table 6 shows the amount of salt added.

From the above table, it can be seen that the optimum concentration of common salt is in the range of 0.5 to 1%.

Sterilization heating is performed using the conventional static retort method (
(110°C, 60 minutes) and a hot water rotary retort method.

With the conventional method, the meat becomes too soft and tasteless.

Hot water rotary type: 116℃/20 minutes, 10 revolutions/minute (Fo
Canned oysters of the highest quality could be obtained under the heating conditions of (=4.0 or higher).

Example Raw oysters were washed once with 2% saline and then three times with water.

The oysters were immersed in boiling water at 100°C for 30 seconds, washed with water, packed in 245g fruit cans, and 1.5g of salt, 0.3g of sodium succinate, and 0.5g of sodium glutamate were added. 10 rotations, 20 minutes (Fo=4
．． 0 or more) Heat sterilize and cool.

A sensory test was carried out on products manufactured using the method of the present invention and conventional products.
The test was conducted by a panel of 0 experts, and all of them evaluated that the product of the present invention was excellent in both flavor and texture.

Claims (1)

[Claims] 1 Raw oysters washed with salt water at 900-110°C, 10-100°C
A method for producing canned canned vegetables, which is heated for 60 seconds, then filled into cans, added with an appropriate seasoning liquid, sealed in a vacuum by a conventional method, and sterilized using a hot water rotary retort. 2. The method according to claim 1, wherein the preheating time is 30 seconds to 60 seconds and the heating temperature is 95° to 100°C. 3. The method according to claim 1 or 2, wherein the preheating is performed by a steaming method or a boiling method. 4 As a seasoning liquid, sodium succinate 0.2 to 0.5
% and 0.3 to 0.5% of sodium glutamate.