| 摘要 |
PURPOSE:To prevent the heat coagulation and blocking of canned crab meat, to keep the state of fresh-skinned meat after opening the can and taking out thereof, and to enable the uniform seasoning of crab meat, by inserting a piece of doughnut-shaped parchment paper between stacked crab meat blocks. CONSTITUTION:A piece of parchment paper 3 for the wrapping of the whole meat is placed in the can 1, and crab meat blocks 2 are stacked in the can inserting doughnut-shaped parchment paper 5 having an outer diameter somewhat smaller than the diameter of the can between each blocks. The whole meat blocks are wrapped with the parchment paper 3, a seasoning liquid is poured into the can, the can is closed with a cap 4 by conventional vacuum sealing method, and the content is heat-sterilized. Since the stacked crab meat blocks 2 are separated by the doughnut-shaped parchment paper 5, the heat coagulation and blocking of the meat during the heat sterilization process can be prevented, the meat can be taken out of the can in a fresh-skinned state, and the degradation of the meat quality by the collapse can be prevented. Since the parchment paper has a hole 6 at the center, the seasoning liquid can be easily penetrated to the whole meat, and the meat having uniform taste can be obtained. |
