JPS6146097B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an uncooked frozen food in which bivalves such as clams, clams, and red clams are packaged and frozen in bags with their shells still on, and can be eaten by simply subjecting them to a finishing heat treatment. Frozen foods include those that are fully cooked and can be eaten as is by simply thawing them, and those that are uncooked and partially cooked that are frozen and fried in oil just before eating, put in the microwave, or steamed. Some foods can be made edible by simply undergoing a simple heat treatment such as cooking. Regarding shellfish, fried oysters and uncooked frozen shellfish products have been commercialized, but frozen uncooked bivalves with their shells still on have not been commercialized. This was because once the shellfish was killed by freezing, it would hardly open even when cooked, and its commercial value would be lost. For this reason, it has long been considered in the industry that it is not possible to freeze cooked foods that use bivalves in their shells, such as sake-mushi clams, clam soup, and vongole for spaghetti, without heating them. Ta. The present invention solves the above-mentioned problems, and when heated unheated bivalves with shells (raw ones), the shells open and become in the same state as when raw shellfish are heated, and together with the flavored liquid. The purpose of this product is to provide a new uncooked frozen food made from bivalves in the shell, which is packaged in bags, so flavoring and cooking can be done at the same time by heating each bag. It is. The present invention will be explained in detail with reference to illustrated embodiments.
first. An airtight bag 1, a bivalve 2 prepared by rapidly freezing fresh shellfish, and a frozen flavored liquid 3 are prepared. The bag 1 must be made of nylon and polypropylene bonded together, or be airtight, such as a retort pouch, and must be able to withstand heating of at least 100°C. It must be hygienic and do not contain any harmful substances. Of course, the material is not particularly limited as long as these two conditions are satisfied. In addition, bivalves are taken out, washed thoroughly to remove dead shells, damaged shells, foreign matter, etc., and then quickly frozen with their shells still on. In addition, the frozen seasoning liquid 3 can be variously considered depending on the purpose of cooking, but for example, in the case of sake mushi, it may be a combination liquid of sake, flavored stock, salt, seasonings, water, etc.; For mixing, it becomes a combination liquid of wine and butter. In addition, it is also possible to use only salt and water, or to combine seasonings such as soy sauce.
Anyway, the flavored liquid prepared in this way is frozen. In order to make it easier to thaw this frozen flavored liquid, it is desirable to form it into a block, crushed, or shaved form so that it does not turn into large chunks of ice. The thus prepared frozen bivalve 2 and frozen flavored liquid 3 are placed in an airtight bag 1 and sealed while deaerating. At this time, use a vacuum sealing machine to vacuum seal at 50cm/Hg to 70cm/Hg.
It is desirable to prevent the bag from bursting due to expansion of residual gas when heated later. However, if the degree of vacuum inside the bag is extremely strengthened, there is a risk of damaging the shells and meat, so it is necessary to adjust this as appropriate for each specific example. In the present invention, the previously frozen bivalves and the frozen flavored liquid are packaged in a bag, sealed, and then refrozen to a temperature of -18°C or lower to produce a product. When eating the bagged frozen bivalve food of the present invention made in this way, boil water in a pot 4, etc., and place the frozen food in the bag as shown in FIG. , boil for 7-8 minutes. Then, the frozen bivalve 2 and flavored liquid 3 in the bag are thawed and gradually warm up, and the gas in the bag expands and swells, and the bivalve 2 opens.
It is steamed in a seasoned liquid. The present invention is characterized in that bivalve molluscs that are frozen in this way and are supposed to be dead are opened and cooked in the same way as live shellfish by heat treatment. Two heating methods are possible: heating, and heating the frozen bivalves and flavored liquid from the bag in a pot. In general, it is said that dead shellfish do not open even when heated, but in the case of frozen bivalve 2 like the one of the present invention, even dead shellfish can be opened. This has been confirmed through principle research, which I will explain next. First test: An experiment in which frozen clams and flavored liquid were added and heated after freezing. Prepare frozen clams, a 1.5% saline flavoring solution, and a synthetic resin bag, and put 48 clams in the bag (approx. 500 g).
Three test samples were made by adding 5%, 10%, and 20% (weight ratio) of frozen clams and seasoning liquid, vacuum-packing them, and freezing them. Two weeks later, the sample was taken out and the bag was immersed in boiling water for 7 to 10 minutes, and the degree to which the shellfish opened was observed. The results were as follows.

[Table] Second test: Add frozen flavored liquid to frozen clams, refreeze, and then heat. Prepare frozen clams, a frozen 1.5% saline solution, and a synthetic resin bag.In the bag, put 50 frozen clams and 5% flavored liquid frozen in a diamond block shape.
% and 20% (weight ratio) respectively, vacuum packed and refrozen to make three test samples. Two weeks later, the test sample was taken out and the bag was immersed in boiling water for 7 to 10 minutes, and the appearance of the shellfish opening was observed. The results were as follows.

[Table] From the results of the first and second tests above, when packaging frozen clams as raw materials, if the flavored liquid is packaged as a liquid, the larger the amount of seasoned liquid, the less it will open. I realized that if I made this flavored liquid into a frozen block and packaged it separately from the frozen clams, most of the shellfish would open their mouths. By comparing these two experiments, they further researched why flavored liquids open when frozen. First, I investigated the mechanism by which bivalves open and close. According to this, the opening/closing operation of the shellfish is said to be due to the action of the ligament 6 and the scallop 7 located at the joint between the two opposing shells 5,5. This ligament 6 is rich in elasticity like rubber, and serves as a hinge, and in normal times it pulls the two facing shells 5, 5 apart. However, this ligament 6 is a type of cartilage, and when the shellfish dies, it quickly deteriorates and becomes hard, losing its elasticity and tensile strength, and once heated, it undergoes thermal degeneration. Similarly, it has the property of becoming hard and losing its elasticity and tensile strength. In this case, the shells 5, 5 will remain closed and will not open even if heated. On the other hand,
Inside the shellfish there is a scallop 7 which is a muscle for opening and closing the shellfish, and this is attached to the inside of the shells 5, 5. A living shellfish expands and contracts this scallop 7,
The shells 5, 5 close and open against the force of the ligament 6 to open. Therefore, the reason why some shellfish open their mouths and others they remain closed when heated is because the ligament 6, which functions to open shellfish, deteriorates quickly or undergoes thermal alteration. The only difference is how quickly the phenomenon in which the scallop 7 peels off the shells 5, 5 due to heating occurs. In other words, when a living shellfish is heated with hot water, etc., the shellfish sensitively senses the heat and separates the scallop 7 from the shells 5, 5 by itself before the ligament 6 undergoes heat degeneration, so the shellfish is 100% open. do. However, if frozen shellfish are frozen together with the seasoning liquid, the shellfish will be dead and the phenomenon of detachment of the scallops will be less likely to occur. This is because the seasoning liquid is frozen near the seam and takes time to thaw. During this time, the ligaments often undergo thermal degeneration, and the shellfish often ends up remaining closed. On the other hand, when frozen bivalves and flavored liquid are frozen separately and packaged in bags as in the present invention,
As the temperature rise of the shell and the thawing of the frozen flavored liquid occur in parallel, the temperature of the shell itself rises rapidly, causing the shell detachment of the scallop to occur faster than the thermal degeneration of the ligament, and its tensile force acts. It has been found that there are many cases where the mouth is opened. As mentioned above, when frozen bivalves are used as a raw material, they retain their freshness well, so it is a principle that the shellfish will open if it is heat-treated so that the scallops are peeled off faster than the deterioration and denaturation of the ligaments. It became clear. In order to open the frozen bivalves physically, it is essential that the flavored liquid enclosed in the bag be frozen in advance, and that the flavored liquid should contain 10% to 20%. It has been found. As mentioned above, the present invention not only preserves freshness and preserves bivalves for a long time by freezing them. If necessary, bivalves that are supposed to be dead due to freezing can be opened just like living shellfish by simply taking them out and heating them using a general-purpose method such as steaming or oil frying just before eating. For this reason, the present invention has made it possible for the first time to produce frozen food prepared foods using shellfish with their shells on, which had been considered difficult to achieve until now. In addition, in the present invention, frozen bivalves with shells and frozen flavored liquid are placed in a bag and refrozen, so it is now possible to heat the whole bag. Since seasoning and heating can be done at the same time, finishing cooking at the time of eating is extremely simple. In addition, the shellfish and flavoring liquid are frozen together in advance and can be heated without loosing the shellfish extract, making it possible to easily prepare delicious prepared foods that retain the umami flavor and are flavored separately in each bag. . Example 1 Sake-mushi clams IQF clams made from frozen fresh clams and external dimensions
Prepare 190 mm x 220 mm transparent bags made of nylon and polyethylene, and pack 60 clams (weight 450 to 500 g) into each bag. Meanwhile, prepare a seasoning liquid by mixing sake, flavor stock, salt, and water, freeze this in advance into a diamond block shape, and pour 100 c.c.±2 c.c. into a bag. Use a vacuum sealer to reduce the air pressure inside the bag to 65cm/Hg.
Seal completely. After confirming that there are no pinholes, immediately place the items in a frozen bread carrier and place them in the freezing room, where they are quickly frozen and brought down to -18°C.
Do the following. Two weeks or one month after the frozen storage, take out the frozen bagged product, put it in boiling water so that the whole bag is submerged, and boil it over high heat for about 7 to 8 hours.
When heated for a minute, the shellfish opened 98% to 100% of the time, producing fine cooked sake mushi. I put this in a bowl from the bag and ate it while it was still warm, and it was just as delicious as sake mushi made from raw shellfish using the traditional method. Example 2 Wine worming of clams Similarly to Example 1, prepare frozen fresh clams and polyethylene bags with external dimensions of 190 mm x 220 mm, pack 60 frozen clams into each bag, and add wine and butter to the bags. and vacuum pack it. The degree of vacuum is set to 65cm/Hg, and after sealing is completed, the tube is quickly frozen to below -18℃. After 2 weeks and 1 month of frozen storage, the bags were taken out and placed in boiling water in the bag and heated over high heat for about 7 to 8 minutes. In both cases, the shellfish opened 100% and yielded delicious wine-mushi clams.

[Brief explanation of the drawing]

Figure 1 is a perspective view showing frozen bivalves, frozen flavored liquid, and a bag, which are the raw materials of the present invention, and Figure 2 shows frozen bivalves and frozen flavored liquid sealed in a bag and refrozen. Fig. 3 is a perspective view showing the state in which the bagged frozen bivalve food according to the present invention is being cooked in hot water, and Fig. 4 is a perspective view showing the state in which the packaged frozen bivalve food according to the present invention is heated and cooked. FIG. 5 is a perspective view showing a state in which bivalve processed food is placed in a container, and FIG. 5 is a perspective view showing a state in which the bivalve shellfish is opened. 1... bag body, 2... bivalve, 3... flavored liquid,
5, 5... shell, 6... ligament, 7... scallop.

Claims (1)

[Claims] 1 Place individually frozen bivalves with shells (80-90% weight ratio) and frozen flavored liquid (10-20% weight ratio) in an airtight bag and remove the air while degassing. A frozen food packed in a bag of bivalves characterized by being sealed and refrozen so that the bivalves open when heated.