Method of cooking shellfish

Details Method of cooking shellfish Method of cooking shellfish

1978-12-05

1982-07-20

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426479, 426510, 426643, A22C 2900

Patent

active

043406130

ABSTRACT:
A method for cooking shellfish, particularly crabs, lobsters, shrimp, and other crustaceans having skeletal portions from which the edible portions are removed prior to consumption, the present method provides substantially increased shelf life to the cooked shellfish and facilitates mechanical removal of the edible portions from the exoskeleton and/or skeletal portions thereof. The present method comprises the steps of: (1) subjecting the shellfish to steam at a gauge-pressure of between one and fifteen pounds and at temperatures between 175 and 240 degrees F. for one to thirty minutes; and, (2) subsequently applying a vacuum to the cooked shellfish in a range between one and twenty-six inches of mercury for a period of one to thirty minutes to withdraw moisture therefrom.

REFERENCES:
patent: 2155308 (1939-04-01), Harris
patent: 2420063 (1947-05-01), Barrett
patent: 2978334 (1961-04-01), Lapeyre
patent: 3264116 (1966-08-01), Gray
patent: 3476569 (1969-11-01), McCarthy
patent: 3692545 (1972-09-01), Moore
patent: 3773962 (1973-11-01), Trelease et al.
patent: 3843810 (1974-10-01), Fehmerling

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