PREPARATION OF SEASONED SHELLFISH SUCH AS ABALONE

摘要

PURPOSE:To prepare the titled food without hardening and blackening the tissue of the boiled shellfish, and scarecely coloring and clouding the broth, by boiling the shellfish meat in preliminary seasoning liquid under reduced pressure, and then heating in a heat-resistant vessel containing the main seasoning liquid. CONSTITUTION:The meat of shellfish, e.g. abalone, is washed with water, boiled in a preliminary seasoning liquid under reduced pressure, put in a heat-resistant container such as synthetic resin bag, a bottle, etc., and sealed together with a main seasoning liquid. The boiled shellfish meat packed in the container is heat-sterilized with hot water.