| 摘要 |
PURPOSE:To preserve bivalves in such a way that they show the same quality of meat, taste and flavor as that in raw state even after long-term storage, by sterilizing the bivalves in such a degree not to open their two valves, freezing them directly or freezing them while they are immersed in an addition solution consisting of a solution of salt or a salt of solution containing a basic compound, a saccharide, etc. CONSTITUTION:After bivalves such as short-necked clams, scallops, etc. are collected, sand is removed with a solution of salt, and they are sterilized under heating in such a degree not to open their two valves. In the opration, preferably the bivalves are immersed in clear water heated at 60-100 deg.C for 10sec-10min. The bivalves sterilized under heating are directly frozen, or frozen while they are immersed in an addition solution consisting of 0.5-3wt% solution of salt or one containing one or more of a basic compound (e.g., sodium bicarbonate, etc.), a saccharide (e.g., sucrose, etc.) and glycerin. Consequently, bivalves having the above-mentioned strong points, high shell opening ratio of >=80%, and good releasability from valves are obtained. |
