Process for preparing shrimp

Details Process for preparing shrimp Process for preparing shrimp

1988-01-05

1989-03-28

Kratz, Peter

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

17 48, 17 72, 426518, 426643, A22C 2902

Patent

active

048162760

ABSTRACT:
An improved shrimp peeling, deveining and blanching process that is effective in removing the entire vein from the shrimp and that ensures that the entire exterior surface of the shrimp undergoes a desired color change. The vein is removed by making a longitudinal cut into the backside of only a few intermediate body segments and by pulling on the exposed portion of the vein, to remove that portion as well as the portions located in the uncut body segments. A subsequent blanching of the shrimp and the retention of uncut body segments at opposite ends of the shrimp ensure that the shrimp will retain its general shape and eliminate the possibility that portions of the shrimp will remain at their unappetizing blue-grey color when later cooked.

REFERENCES:
patent: 2600627 (1952-06-01), Envoldsen
patent: 3238561 (1966-03-01), Jonsson
patent: 3324504 (1967-06-01), Lapeyre
patent: 3353207 (1967-11-01), Weinberger

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