Method of processing crustaceans

Abstract

The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation-in-part of my co-pending nonprovisional application Ser. No. 09 / 121,725 filed on Jul. 24, 1998, the full disclosure of which is incorporated by reference herein, and priority of which is hereby claimed.BACKGROUND OF THE INVENTION [0002] This application relates to a method of processing seafood, and more particularly shellfish and crustaceans for the purpose of detaching shells from the meat and extending the shelf life of the edible meat. [0003] Conventionally, crustaceans are cooked whole, either by exposure to steam or boiling water, or by grilling. Whole crustaceans are also preserved by freezing prior to shipment to a customer. Another conventional method of processing crustaceans consists of cooking the crustaceans and then cooling or freezing them individually, wrapped in wax paper. Still another method provides for the removal of the tail sections of lobsters, which sections are then quick-froz...

AI Technical Summary

Benefits of technology

[0007] It is, therefore, an object of the present invention to provide a process of processing of crustaceans and other shelled shelfish, such as lobsters, crabs, crawfish and the like, to facilitate removal of edible meat from the shell.

[0009] A further object of this invention is to provide a method of seafood processing that allows to increase the shelf life of the product without adversely affecting the textural qualities of the product.

[0010] These and other objects of the present invention are achieved through a provision of a process that includes hydrostatic high-pressure treatment of shelled seafood, and particularly crustaceans, the process comprising the step of exposing the shelled product to relatively high hydrostatic pressure for a pre-determined period to cause detachment of the shell from the meat. The process is conducted at ambient temperatures, or with minimal heat, exposing the shelled product to liquid pressure of between about 20,000 p.s.i. to about 60,000 p.s.i. for 2-5 minutes. The processing is conducted at temperatures in the range from about 40 degrees Fahrenheit to about 110 degrees Fahrenheit. The higher the temperature, the less time and pressure is required to achieve detachment of the meat from the shell. As a result of high-pressure processing, the connective tissues of the crustaceans holding the shell with the meat are denatured, and the shell can be removed from the meat with minimal effort. The pre-determined elevated temperature can be achieved by heating the pressurized liquid in the pressure vessel or by depositing warm water in the pressure vessel.

[0011] The instant invention also provides for a method of increasing the shelf life of a product, such as meat of a crustacean, by exposing the product to relatively high hydrostatic pressure for a pre-determined period to cause elimination of bacteria in the meat. The process is conducted at ambient temperatures, or with minimal heat, exposing the shelled product to liquid pressure of between about 30,000 p.s.i. and about 60,000 p.s.i. for 5-10 minutes. The processing is conducted at temperatures in the range from about 40 degrees Fahrenheit to about 110 degrees Fahrenheit.

Problems solved by technology

However, frozen product tends to break during shipment, which renders the product less desirable to a consumer.

It is well known that the crustacean meat is strongly attached to the shell and extracting uncooked meat is difficult, time consuming and often frustrating.

One of the problems associated with the latter method is a possibility of bacteria growth in the refrigerated product, which substantially reduces the shelf life of the product.

However, this process is relatively expensive and has not yet received consumer support and confidence.

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