| 摘要 |
PURPOSE:To keep meat quality, taste and flavor of bivalves for a long period when they are eaten in a raw state, and to raise shell opening ratio when they are cooked, by sterilizing the bivalves under heating in such a way that their mouths are not opened, and freezing them while they are immersed in a feed water solution consisting of a solution of salt as a main component. CONSTITUTION:Bivalves such as short-necked clams, quahaungs, corbiiculas, scallops, etc. are collected, washed with seawater or a solution of salt to remove impurities, and to eliminate sand. They are sterilized under heating in such a degree as not to open their mouths by a method where they are immersed in water heated at about 60-100 deg.C for about tens seconds-10min. Then, they are directly frozen while being immersed in a feed water solution consisting of a solution of salt or a solution of salt containing one or more of alkali compounds (e.g., sodium bicarbonate), a saccharide (e.g., sucrose), and glycerin, so that the bivalves are kept in cold storage without causing deterioration in quality. |
