| 摘要 |
PURPOSE:To retain freshness of shucked flesh for a long period by removing one univalve from bivalves except a scallop with shells, removing the liver from flesh sticking to the other univalve, then peeling the flesh, sterilizing and integrating the shucked flesh and univalve, instantaneously freezing and subsequently freezing and preserving the integrated flesh and univalve. CONSTITUTION:One univalve is removed from bivalves of high freshness (except a scallop) and discarded. The liver is removed from the flesh sticking to the other univalve. The flesh is then cut off to provide shucked flesh, which is subsequently washed with water, then dipped in salt water at 3% pulverized salt concentration within 4hr, further dipped in 5ppm chlorine water for 5 sec and stored. The univalve is dipped in about 0.1% chlorine water for >=12hr, subsequently washed with flowing water, drained and stored. The aforementioned shucked flesh and the above-mentioned univalve are resterilized with chlorine water, integrated, instantaneously frozen with liquid nitrogen, etc., then glazed, frozen and preserved at <=-30 deg.C. |
