CA2474120A1 - Steam shucking of lobster & crabs - Google Patents
Steam shucking of lobster & crabs Download PDFInfo
- Publication number
- CA2474120A1 CA2474120A1 CA 2474120 CA2474120A CA2474120A1 CA 2474120 A1 CA2474120 A1 CA 2474120A1 CA 2474120 CA2474120 CA 2474120 CA 2474120 A CA2474120 A CA 2474120A CA 2474120 A1 CA2474120 A1 CA 2474120A1
- Authority
- CA
- Canada
- Prior art keywords
- lobster
- meat
- steam
- shucking
- shell
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/024—Opening, shelling or peeling shellfish
- A22C29/025—Mechanically opening and shelling crabs, lobsters or other hard-shelled crustaceans
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The separation of shell and meat, in the processing of lobster and crab for the sushi and other markets demanding raw, or frozen-raw meat has been a demanding manual task requiring meticulous breaking and opening of the shell.
The competitive method of cooking is unacceptable where raw product is desired.
The competitive method of ultra-high pressure shucking leads to cell damage, and to excessive moisture loss if the product is frozen and thawed. Other methods do not allow the extraction of intact muscles, as is demanded by the sushi market.
The competitive method of cooking is unacceptable where raw product is desired.
The competitive method of ultra-high pressure shucking leads to cell damage, and to excessive moisture loss if the product is frozen and thawed. Other methods do not allow the extraction of intact muscles, as is demanded by the sushi market.
Description
Specifications This invention relates to a method and a process for loosening, to a dramatic degree, the adhesion between muscle and shell in lobster and crab without cooking the meat. This simplifies the extraction of raw meat.
We have found that brief exposure to saturated steam, at a pressure on the order of 60 to 70 psig, followed promptly by water-quenching at atmospheric pressure will simplify the separation of shell and meat without cooking of the meat.
Figure 1 shows a chamber into which a moderate number of lobster or crab may be loaded. The chamber is then closed and sealed. Steam is admitted, and air is vented. Then the pressure is brought up to approximately 65 psig above ambient, and held there for a period on the order of ten to twenty seconds, by the admission of additional live steam.
At the termination of this exposure the steam is rapidly vented and the product transferred to a water-quench bath for a minute or so. After this treatment, the meat may be extracted by simply cracking open the shell and pulling out the meat.
Steam Shucking of lobster and crab 2
We have found that brief exposure to saturated steam, at a pressure on the order of 60 to 70 psig, followed promptly by water-quenching at atmospheric pressure will simplify the separation of shell and meat without cooking of the meat.
Figure 1 shows a chamber into which a moderate number of lobster or crab may be loaded. The chamber is then closed and sealed. Steam is admitted, and air is vented. Then the pressure is brought up to approximately 65 psig above ambient, and held there for a period on the order of ten to twenty seconds, by the admission of additional live steam.
At the termination of this exposure the steam is rapidly vented and the product transferred to a water-quench bath for a minute or so. After this treatment, the meat may be extracted by simply cracking open the shell and pulling out the meat.
Steam Shucking of lobster and crab 2
Claims (2)
1 A process and a method for releasing lobster- and crab-meat from the shell, involving the exposure to steam and pressure.
2 A process and a method as defined in claim 1 in which the temperature and time exposure is sufficiently brief that the meat is neither cooked, nor damaged in any other significant way.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2474120 CA2474120A1 (en) | 2004-07-26 | 2004-07-26 | Steam shucking of lobster & crabs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2474120 CA2474120A1 (en) | 2004-07-26 | 2004-07-26 | Steam shucking of lobster & crabs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2474120A1 true CA2474120A1 (en) | 2006-01-26 |
Family
ID=35696131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2474120 Abandoned CA2474120A1 (en) | 2004-07-26 | 2004-07-26 | Steam shucking of lobster & crabs |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2474120A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8591296B2 (en) | 2009-10-28 | 2013-11-26 | Clearwater Seafoods Limited Partnership | Mollusc processing apparatus and related methods |
| CN105851193A (en) * | 2015-01-19 | 2016-08-17 | 浙江大学自贡创新中心 | Method for processing peeled Penaeus vanmamei by ultra-high pressure processing |
| CN109124315A (en) * | 2018-09-18 | 2019-01-04 | 蔡熠 | A kind of crab box and its application method |
| US11974582B2 (en) | 2019-08-01 | 2024-05-07 | Clearwater Seafoods Limited Partnership | Apparatus and methods for mollusc processing |
-
2004
- 2004-07-26 CA CA 2474120 patent/CA2474120A1/en not_active Abandoned
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8591296B2 (en) | 2009-10-28 | 2013-11-26 | Clearwater Seafoods Limited Partnership | Mollusc processing apparatus and related methods |
| CN105851193A (en) * | 2015-01-19 | 2016-08-17 | 浙江大学自贡创新中心 | Method for processing peeled Penaeus vanmamei by ultra-high pressure processing |
| CN109124315A (en) * | 2018-09-18 | 2019-01-04 | 蔡熠 | A kind of crab box and its application method |
| US11974582B2 (en) | 2019-08-01 | 2024-05-07 | Clearwater Seafoods Limited Partnership | Apparatus and methods for mollusc processing |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |