Process for improving the color of prawns, shrimp and lobsters

Details Process for improving the color of prawns, shrimp and lobsters Process for improving the color of prawns, shrimp and lobsters

1988-09-08

1989-10-31

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Treatment with aqueous material, e.g., hydration, etc.

426509, 426520, 426524, A22C 2902

Patent

active

048776335

ABSTRACT:
This invention provides a process for improving the shrimps and lobsters, which comprises quick-freezing the prawns, color of prawns, shrimps and lobsters to a certain low temperature before the heat treatment, a step conventionally used for changing the color of prawns, shrimps and lobsters to a beautiful pink red, and then cooling the heat treated prawns, shrimps or lobsters immediately after the heat treating step, so that the depth of color change can be easily regulated within an appropriate range, preventing the prawns, shrimps or lobsters from losing body fluid and destroying any qualities of freshness.

REFERENCES:
patent: 2501655 (1950-03-01), Altenburg

Affiliated with

Also associated with

Rating

Process for improving the color of prawns, shrimp and lobsters does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for improving the color of prawns, shrimp and lobsters, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for improving the color of prawns, shrimp and lobsters will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-624797