| 摘要 |
In order to open its shell during cooking the shellfish which had been freeze-preserved, a raw shellfish was treated with suitable heat sources. It was, thus, treated with heat sources such as high temp. water, high temp. steam, high temp. liquid, high temp. gas, a flame from gas-burning, heating device, highfrequency heater, and an infrared heater for 1 - 30 sec at 60≦̸C and freeze-preserved.
|
