The research on the high quality of the boiled-dried adductor muscle of scallop (Shiraboshi) using the superheated steam [Japanese]

摘要

Major manufacturing problem of the boiled-dried adductor muscle of scallop (Shiraboshi) is long periods for the manufacturing and limitation of the fishing season of the scallop. We suggested that the superheated steam is useful on Shiraboshi manufacturing being a very effective method to shorten the manufacturing period and to produce the high-quality product. As the following result were obtained. (1) The manufacturing period is drastically shortened. (2) On degree of browning which influences the quality of Shiraboshi, the product with first-class quality is produced. (3) The water dipping over 15 minutes of the product prevented crack in body of the product in drying process. However, when the product was soaked in the manufacturing process in alkali aqueous, there was the decomposition of the nucleic acid related compound, (4) Nucleic acid and glycogen which are related to the palatability of the product were remained in high level.