METHOD FOR PRODUCING STEAMED SHELLFISH BY STEAMING BIVALVE SHUCKED MEAT

摘要

PROBLEM TO BE SOLVED: To provide safe oyster at low risk of causing norovirus food poisoning while preventing reduction in the delicious taste, texture, appearance or the like of oyster.SOLUTION: A method for producing steamed shellfish by steaming bivalve shucked meat includes the step of steaming the bivalve shucked meat by use of steam at a temperature of not less than 100°C and a pressure of not more than 1 kgf/cmG.