PROBLEM TO BE SOLVED: To provide safe oyster having a small risk of causing norovirus food poisoning while inhibiting lowering of deliciousness/texture/appearance of oyster.SOLUTION: A method for producing steamed shellfish by steaming bivalve shucked shellfish includes a step of steaming the bivalve shucked shellfish, using steam at a temperature of not less than 100°C and a pressure of not more than 1 kgf/cm2G.COPYRIGHT: (C)2012,JPO&INPIT【課題】ノロウイルス食中毒を起こす危険性の低い安全な牡蠣を、牡蠣の旨味・食感・外観などの低下を抑制しつつ提供する。【解決手段】二枚貝の剥身を蒸してなる蒸貝の生産方法であって、100℃以上の温度かつ1kgf/cm2G以下の圧力の蒸気を用いて前記二枚貝の剥身を蒸す工程を含む、生産方法を提供する。【選択図】図2
