PURPOSE:To prepare frozen geoduck which can be reconstituted to tender and palatable raw geoduck meat simply by thawing and heating, by separating the neck meat from a geoduck, applying a proteinase which acts as a meat-tenderizing atent, and quickly freezing the meat. CONSTITUTION:The shell 3 of a geoduck is removed from the meat, and the meat is separated to the neck meat 2 and the body meat 1. The body meat is palatable after heating, while the neck meat becomes too rigid to eat by cooking. The separated neck meat 2 is left to stand for about 12hrs. While the neck meat 2 is still in the state of cadaveric rigidity, it is applied with powder of proteinase such as papain to tenderize the meat. The treated meat is frozen quickly to obtain the objective frozen geoduck. The tenderization of the meat is carried out at 30-100 deg.C and pH3-9 when papain is used as the proteinase.
展开▼
