Curl control of shrimp during steam cooking

Details Curl control of shrimp during steam cooking Curl control of shrimp during steam cooking

1992-04-09

1993-09-28

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

99443C, 426510, 426524, A22C 2900

Patent

active

052485145

ABSTRACT:
Shrimp are cooked by methods and apparatus limiting the excessive amount of curl usually incurred to produce a generally J shaped configuration after cooking. Thus, the shrimp are cooked while held in a straightened configuration to thus induce in the cooked shrimp meat forces tending to hold the shrimp in a more straightened configuration than conventionally attained. In one embodiment the shrimp are aligned on conveyor belts between pairs of laterally disposed pan normally extending from the conveying surface and spaced for confining the shrimp in an elongated and straightened configuration. Thus, the conveyor belt carries the shrimp through a steam cooker to produce a desired J shaped shrimp configuration having reduced curl. In a further embodiment, the shrimp are prefrozen in straightened configuration and cooking rate at the cooker is controlled to thaw and cook the outside of the shrimp while the center portion remains frozen to cause the cooked shrimp meat to induce in the shrimp force tending to hold the shrimp in a straightened configuration thus reducing the amount of curl as the center portion is thawed and cooked.

REFERENCES:
patent: 3540369 (1970-11-01), Brooks
patent: 3581652 (1971-06-01), Chauvin
patent: 3733202 (1973-05-01), Marmor
patent: 3975797 (1976-08-01), Grimes et al.
patent: 4754699 (1988-07-01), Cope et al.
patent: 4862794 (1989-09-01), Lapeyre et al.

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