How to make minced oysters

Abstract

To provide a production method of minced oyster, shredded as keeping the texture of oyster meat, and minced oyster, shredded as keeping the texture of oyster meat.SOLUTION: Production method of minced oyster by shredding oyster meat finely comprises a heating process for heating and solidifying oyster meat, a freezing process for freezing the heated oyster meat and a shredding process for shredding the frozen oyster meat finely. In the shredding process, the oyster meat is shredded by a rotary blade. In the heating process, the oyster meat is heated by means of steam.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a method for producing minced oysters. By law Regarding. [Background technology]

[0002] Oysters contain many nutrients and are a food ingredient that is cooked and eaten in a variety of ways around the world. Oysters are eaten raw, but they are also often cooked, such as steamed oysters or grilled oysters. Other well-known cooking methods include frying oysters in oil, such as fried oysters, or using them as an ingredient in hot pot dishes. A method for producing steamed oysters, in which oyster meat is steamed, is also known (see Patent Document 1).

[0003] All of the cooking methods above are based on the assumption that the oyster meat will be eaten individually. Therefore, when adding oyster meat to other foods, such as curry, the oyster meat is often added as a whole. However, when the oyster meat is large, the ratio of oyster to the base food becomes large, so it is necessary to devise a recipe to avoid an imbalance. In other words, until now, it has been difficult to add only small amounts of oyster meat to a base food. Furthermore, when steamed oysters are added to curry or other foods and then retorted, the texture becomes dry and the flavor can be significantly impaired due to the long sterilization time at high temperatures.

[0004] If it were possible to add minced oyster meat, it would be possible to add the flavor and umami of oysters to many foods while preserving their texture, allowing for greater recipe freedom and the creation of a variety of dishes. Furthermore, minced oyster meat is expected to retain its texture and flavor even when retorted. However, because oyster meat is soft, it tends to become paste-like when shredded, making it difficult to create a minced oyster that retains its texture. Meanwhile, there was a strong demand for minced oysters, with the desire to add small amounts of oysters while preserving their texture, and for something that could withstand retort processing. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 5395980 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above problems, the present invention aims to provide a method for producing minced oysters that are shredded while retaining the texture of the oyster meat, and minced oysters that are shredded while retaining the texture of the oyster meat. [Means for solving the problem]

[0007] The inventors of the present application have conducted extensive research to solve the above problems, and have completed the following invention. That is, the invention described in claim 1 comprises a heating step of heating and solidifying oyster meat, a freezing step of freezing the heated oyster meat, and a freezing step of freezing the frozen oyster meat. In a frozen state This is a method for producing minced oysters, characterized by comprising a shredding process for finely cutting the oysters.

[0008] According to the invention described in claim 1, a method for producing minced oysters that are shredded while retaining the texture of the oyster meat can be provided.

[0009] The invention described in claim 2 is a method for producing minced oysters described in claim 1, characterized in that in the shredding process, the oyster meat is finely cut by a rotating blade.

[0010] According to the invention described in claim 2, a method for producing minced oysters can be provided that allows for the easy production of minced oysters.

[0011] The invention described in claim 3 is a method for producing minced oysters described in claim 1 or 2, characterized in that in the heating step, the oyster meat is steamed and heated.

[0012] According to the invention described in claim 3, a method for producing minced oysters can be provided that can solidify the oyster meat without losing the umami flavor of the oysters.

[0013] The invention described in claim 4 is the method for producing minced oysters described in claim 3, characterized in that in the heating step, the oyster meat is steamed and heated with the shell still on.

[0014] According to the invention described in claim 4, a method for producing minced oysters can be provided that can lock in the flavor of the oysters and solidify the meat. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide a method for producing minced oysters that are shredded while retaining the texture of the oyster meat, and minced oysters that are shredded while retaining the texture of the oyster meat. [Brief explanation of the drawings]

[0018] [Figure 1] 1 is a flowchart showing the steps of a method for producing minced oysters according to an embodiment of the present invention. [Figure 2] Photographs showing an example of the present invention, where (a) is a photograph showing oyster meat before the chopping process, and (b) is a photograph showing oyster meat after the chopping process. [Figure 3] Photographs showing Comparative Example 1, where (a) is a photograph showing oyster meat before the chopping process, and (b) is a photograph showing oyster meat after the chopping process. [Figure 4] Photographs showing Comparative Example 2, where (a) is a photograph showing oyster meat before the chopping process, and (b) is a photograph showing oyster meat after the chopping process. DETAILED DESCRIPTION OF THE INVENTION

[0019] Next, embodiments of the present invention will be described with reference to the drawings. Note that the embodiments described below are preferred embodiments of the present invention, and therefore various technically preferable limitations are applied, but the scope of the present invention is not limited to these aspects unless otherwise specified in the following description to the effect that the present invention is limited.

[0020] [Embodiment] First, an embodiment of the present invention will be described with reference to Fig. 1. Fig. 1 is a flowchart showing the steps of a method for producing minced oysters according to an embodiment of the present invention.

[0021] After harvesting, oysters are first kept in a clean environment (such as a clean seawater pool) for a specified period of time, and then heated (Fig. 1, S1, heating process). In this process, the oysters are steamed in their shells within one hour of being unloaded from the clean environment. The oysters are steamed in steam at 180°C for eight minutes, and the high temperature of the steam causes the oyster meat to solidify. During this process, the umami flavor of the oysters is not released, but is trapped within the meat. Furthermore, during this process, the center of the oyster meat is maintained at a temperature of 85°C or higher for more than one minute, so even if the oysters contain norovirus, the virus will be inactivated.

[0022] After steaming, the oysters are rapidly cooled (to approximately 10°C), and then the oyster meat is removed from the shell (Figs. 1 and S2).

[0023] The oyster meat is then washed as necessary and frozen (Fig. 1, S3, freezing process). The ideal freezing temperature is -18°C or below.

[0024] Next, the frozen oyster meat is cut into small pieces (Figure 1, S4, shredding process). A rotary cutter is used in this process. A rotary cutter consists of a blade housed in a cylindrical container, and the blade is configured to rotate around the central axis of the cylinder. Rotary cutters for home use are called food processors. The frozen oyster meat is placed in the container of the rotary cutter and the blade is rotated, cutting the oyster meat into small pieces. The size of the pieces is adjusted by the rotation speed and rotation time, but it is preferable to shred the oyster meat until it is about 10 mm square.

[0025] The finely chopped oyster meat produced through the above process is called minced oyster meat. This minced oyster meat can be used as an ingredient, for example, by adding a small amount of minced oyster meat to other foods. It can also be frozen again (below -18°C) and stored.

[0026] [Example] Next, an example of minced oysters produced by a production method according to an embodiment of the present invention will be described with reference to Fig. 2. Fig. 2 shows photographs illustrating an example of the present invention, in which (a) is a photograph showing oyster meat before the chopping process, and (b) is a photograph showing oyster meat after the chopping process.

[0027] The oyster meat shown in Figure 2(a) has been through steps S1 to S3 in the manufacturing method procedure shown in Figure 1. Figure 2(b) shows this oyster meat after it has been shredded using a rotary cutter (i.e., after it has been through step S4 in Figure 1). As shown in Figure 2(b), it can be seen that the individual pieces are not connected to each other, but rather that the fibers have been cut and separated. In other words, it can be seen that when eaten, it becomes minced, which gives it the texture of oyster meat. This is because the solidified oyster meat is shredded while frozen, so the fibers of the oyster meat are reliably cut.

[0028] Comparative Example 1 Next, Comparative Example 1, which was produced by a method other than the embodiment of the present invention, will be described with reference to FIG. 3. FIG. 3 is a photograph showing Comparative Example 1, where (a) is a photograph showing oyster meat before the chopping process, and (b) is a photograph showing oyster meat after the chopping process. The oyster meat shown in FIG. 3(a) is raw oysters that have been frozen as is and have not been heated. FIG. 3(b) shows this oyster meat chopped using a rotary cutter. As shown in FIG. 3(b), each piece is soft and has an indefinite shape. Continuing to chop using the rotary cutter leads to a melted state. If these pieces are added to other foods, they will dissolve, making it difficult to achieve the texture of oysters.

[0029] Comparative Example 2 Next, Comparative Example 2, which was produced by a method other than the embodiment of the present invention, will be described with reference to FIG. 4. FIG. 4 is a photograph showing Comparative Example 2, where (a) is a photograph showing oyster meat before the shredding process, and (b) is a photograph showing oyster meat after the shredding process. The oyster meat shown in FIG. 4(a) was obtained by steaming oysters, freezing them, and then completely thawing them. In other words, it is oyster meat that has been heated and coagulated. FIG. 4(b) shows this oyster meat shredded using a rotary cutter. As shown in FIG. 4(b), although many parts of the shredded pieces retain the original shape of the oyster meat, many of the shredded pieces are connected to each other, and the pieces are not separated. This makes it difficult to add small amounts to other foods. If shredding using the rotary cutter were to continue further cutting the meat fibers, the entire piece could become paste-like.

[0030] Comparing Comparative Examples 1 and 2 with the Examples of the present invention, the minced oyster meat in the Examples is separated into individual pieces, but each piece retains the original shape of the oyster meat. Therefore, it is possible to add any amount of the minced oyster meat to other foods and still achieve the texture of oyster meat. Therefore, the minced oyster meat of the present invention is suitable as a food ingredient to be added to other foods.

[0031] Other Embodiments In the above-described embodiment, the oyster meat is steamed in the shell during the heating process to heat and solidify the oyster meat, but instead of this method, it is also possible to first remove the oyster meat from the shell and then steam the shucked oyster meat. Also, instead of steaming, it is also possible to heat the oyster meat by baking it in the shell or shucked, or by boiling it.

[0032] Furthermore, in the shredding process, the oyster meat is cut into small pieces using a rotating blade, but instead of this method, it is also possible to crush and cut the meat using any means such as a hammer. This is because when solidified oyster meat is hit while frozen, the fibers are cut and it becomes easier to crush. [Explanation of symbols]

[0033] S1 Steaming oysters (heating process) S2 The process of removing oyster meat from the shell S3 Oyster meat freezing process (freezing process) S4 Process of cutting oyster meat into small pieces (shredding process)

Claims

1. The heating process involves heating and solidifying the oyster meat, A freezing step of freezing the heated oyster meat; and a shredding step of shredding the frozen oyster meat into small pieces while it is still frozen. A method for producing minced oysters.

2. In the shredding process, the oyster meat is cut into small pieces by a rotating blade. The method for producing minced oysters according to claim 1 .

3. In the heating step, the oyster meat is steamed and heated. The method for producing minced oysters according to claim 1 or 2.

4. In the heating step, the oyster meat is steamed and heated with the shell on. The method for producing minced oysters according to claim 3.

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