JPS594095B2 - Frozen shellfish such as clams and shallow shellfish and their storage methods - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a method for storing shellfish such as clams and shellfish that can be stored in large quantities for a long period of time. The purpose is to make it possible to prepare food at the warehouse.

Supplies and frozen storage are methods for storing large quantities of food over long periods of time, but since supplies are not profitable for mere storage, frozen storage is generally considered optimal.

Currently, not only various meats but also cooked foods are stored frozen and distributed to stores at any time, but there are of course exceptions.

The best examples are clams and shallow vipers], and even rabbits do not have square shells.

After all, if you freeze the shellfish with the shell on, the shellfish will die.

In other words, the shell remains closed whether it is boiled or baked.

However, unlike oysters, it takes time to peel them and the taste deteriorates, and if they are used as a partial ingredient in a dish, they are hidden behind other ingredients, making it impossible to emphasize their presence, and the appearance of the place loses its charm.

Therefore, there was no other option than to buy and sell it within a short period of time when it could be kept alive in water after being collected, but the situation changes when you want to use it in large quantities for specific cooking throughout the year.

This is because the amount of clams, shallow clams, and shoes that are collected varies greatly depending on the time and location, and it is extremely difficult to secure a constant supply throughout the year due to the fact that they cannot be stored for long periods of time.

It is a shallow FF11J with a shell that the applicant had invented earlier.
This is what I learned from my experience in preparing and selling ramen noodles and the like, and is what led to the idea of this invention.

That is, if it is possible to store clams, shallow moths, etc. during periods when the landings are large, it is possible to compensate for the supply during periods when they are low, and it is also possible to stabilize prices, which satisfies the above conditions.

Therefore, what you should consider is that by the time you freeze any fish, it is already dead.

In other words, whether the clams, shallow clams, etc. are alive or dead during freezing is irrelevant; the only issue is whether the shells are open or not.

In other words, it is good to open the shell before freezing, but it does not mean that it is good just to open the shell.

After all, there is no point in opening the shell if the taste is lost.

That is, if the shellfish is boiled, it will open easily, but most of its flavor will flow out into the water, and if it opens too much, the shell will separate, making it unsuitable for storage.

Therefore, in the method of this invention, heating is performed without boiling to prevent the flavor and meat from flowing out.One embodiment will now be described in detail with reference to the drawings.

(a) First, fill a suitable container 1 with salt water, put shellfish 2 in it, and remove the sand.

(b) Place the shellfish 2 on a suitable base plate 3.

(/→ Place the plywood in the microwave oven 4 and heat it from inside the shellfish 2 to open the shellfish.

Alternatively, the plywood is placed on a wire mesh belt conveyor 6 passing through a suitable heating device 5 using an electric heater, gas flame, etc.
Using the heating device, the shellfish 2 is heated appropriately from the outside to open the shellfish.

b) Place the base plate 3 on the shelf 8 in the freezer 7 and freeze it.

(e) Assemble the opened frozen shellfish 2 into a returnable box 9.

As a result, the opening of the shellfish 2 is moderately suppressed by adjusting the heating temperature and time, and not only the meat but also the moisture inside the shellfish 2, which has the flavor, is frozen while being retained inside the shellfish 2 without leaking out. leading to.

Once frozen, no more water is released, making it easy to handle, and if necessary, the returnable box 9 can be transported to any distance and thawed for use at any time.

In particular, the method for storing shellfish such as clams and aspergillus according to the present invention involves placing a large number of shellfish arranged side by side on plywood on a wire mesh belt conveyor and continuously heating them with a heating device to open the shellfish. It is a storage method that can open a large amount of shellfish, and can also freeze a large amount of opened shellfish by placing a large number of plywood sheets with a large number of shellfish side-by-side on the shelves of a large freezer and then freezing them, which can meet the demand for large quantities. Therefore, it is the best method for business use.

As mentioned above, this invention generally makes it possible to preserve long-term clams, clams, etc. that add flavor and color to dishes by using shells, regardless of the season and regardless of the distance. figure,
Moreover, it is an excellent method that provides many benefits to those who are engaged in the work, as it allows fresh products without the risk of poisoning to be provided at all times in response to demand.

Furthermore, the specific effects of this invention are as follows: (1) Since a process of removing sand is adopted before storing clams and shellfish in a frozen state, there is no need for cleaning methods such as washing with water before eating. It can be eaten immediately.

■ Since the shellfish arranged side by side on the base plate are heated with a heating device, the unique taste contained in the shellfish is not impaired, and the original shape of the shellfish can be maintained even after long-term storage, and the taste can be prevented from leaking out. .

■ Shellfish placed side by side on a base plate can be placed side by side on a shelf in the freezer as is, but if the shellfish is stored frozen by "boiling" method, the shellfish should not be placed side by side on an appropriate board after "boiling". However, a separate process is required to remove the juice released from the shellfish and the water from the hot water used for boiling, which is extremely complicated for those skilled in the art.

It is.

[Brief explanation of the drawing]

The drawings are process diagrams showing an embodiment of the method of this invention. In the figure, 1... Container, 2... Shellfish,
3... base plate, 4... microwave oven, 5...
... Heating device, 6 ... Wire mesh belt conveyor, 7 ... Freezer, 8 ... Shelf, 9
······Returnable box.

Claims (1)

[Claims] 1. A method for storing shellfish such as clams and shellfish, which comprises the following steps: (a) a step of placing shellfish such as clams and shellfish in a container filled with salt water and removing sand; . (b) The process of arranging shellfish on a suitable plywood board. (c) A process of heating the plywood to an appropriate temperature using a microwave oven, electric heater, gas flame, etc. to open the shell. 2) The step of arranging the plywood on a shelf in a freezer and freezing it. (e) Process of packing frozen shellfish into returnable boxes.