PROBLEM TO BE SOLVED: To provide a safe oyster having a low risk for causing norovirus food poisoning, preventing degradation in the taste, texture, and appearance of the oyster.SOLUTION: A production method of steamed shellfish removed from a bivalve shell includes the step of steaming the shellfish removed from a bivalve shell with steam at a temperature of 100°C or higher and a pressure of 1 kgf/cm2G or lower.COPYRIGHT: (C)2014,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
