| 摘要 |
PURPOSE:To prepare a food of shellfish with shell having good shelf stability without damaging a fresh taste of shellfish, by subjecting live shellfishes with shells to vacuum packaging, sterilizing them at a specific temperature for a specified time under heating. CONSTITUTION:Bivalves such as short-necked clams, quahaungs, corbiculas, etc. from which sand is removed are washed by a cleaner, classified by a separator, and vacuum packed. The vacuum packaging is carried out by using a vacuum packaging machine, packing the live bivalves in a bag of synthetic resin, sealing the mouth of the bag thermally while reducing the pressure in the bag in a vacuum chamber. The shellfishes subjected to vacuum packaging are sterilized under heating at 120-125 deg.C for 3-10min. This process is done in a high-pressure cooker under pressure to prevent expansion and bursting of the packed bag. Then, the shellfishes subjected to vacuum packaging are cooled to give a food of shellfish with shell. |
