High yield peeling means and method for uncooked warm-water shri

Butchering – Crustacean – Shrimp processing

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452 19, A22C 2900

Patent

active

051083426

ABSTRACT:
Improved machinery and methods for peeling raw, warm-water shrimp to solve the prior problems of scarring the shrimp meat and removing an excess of the edible meat. It has been found that a critical nip angle of between about 21.degree. and 33.degree., produced by an insert nip-forming roller having a smaller diameter than conventionally used in the prior art, considerably improves shrimp appearance while increasing the yield of shrimp meat. Attention is also given to the length and surface configuration of the insert rollers. With at least three axially aligned insert sections, better roller support prevents bowing and lengthens life. Selection of different axially disposed surface configurations permits special-purpose treatment of shrimp. For example, initial removal of waste is expedited by knurled surface sections, and final treatment by smoother sections prevents disfiguration of the peeled shrimp meat.

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