Butchering – Crustacean
Reissue Patent
2000-02-17
2001-10-02
Little, Willis (Department: 3643)
Butchering
Crustacean
C426S096000
Reissue Patent
active
RE037399
ABSTRACT:
The present invention relates to a method of processing shellfish and the product thereof.
More particularly, but not exclusively, the invention relates to a method of processing, freezing and cold storage of shellfish intended to mitigate the effects of ice formation during the freezing of the shellfish product.
The present invention relates to a processing method which reduces the susceptibility of shellfish or mollusc shells to fracturing and cracking during freezing and subsequent frozen storage and transport.
It is well known in the art to freeze various food substances prior to packaging, shipping and/or storage. There have been numerous techniques developed in the frozen food industry related to freezing and preservation of products such as vegetables and meats.
Such freezing and processing methods are primarily intended to preserve the food product during shipping and/or storing. To this end, general freezing techniques are well suited and relatively successful in meeting this objective.
However, many foodstuff's cosmetic appearance is adversely effected by the freezing process. Commonly, small vegetable articles can clump together and the food product may also undergo destructive freezing due to the presence of water or moisture in, not only the material part of the product, but also in the interstitial cavities and spaces present within many foodstuffs.
Such effects result in deterioration in the perceived quality as well as the appearance of the product. The presence of excess water also increases the energy which is required to freeze the product properly. This effect is particularly problematic in the context of processing vegetable products.
A number of techniques known in the art are devoted to freeze drying or similar techniques, whereby the amount of water in the product is reduced as much as practicable.
The process of freezing and cold storage of shellfish products is particularly susceptible to the abovementioned problems as any moisture present on the surface of, for example a clam, will penetrate into the porous surface of the shell and, upon freezing, expand thereby causing the shell to crack.
The useful product derived from the shellfish is the meat contained within the shells or shell. However, certain consumer markets require that the shellfish meat be served or made available still attached, or at least contained within, the original shell. Cracked, chipped or broken shells will adversely effect the presentation and appearance of the shellfish product thus reducing its appeal to the consumer. Shellfish presented in their ‘natural’ condition increases their satisfaction in relation to the freshness and origin of the product. Thus it can be seen that the quality and appearance of the shellfish, as a whole, is vital to the successful marketing of the product.
Also, it is desirable that the shell(s) remain intact during the processing and packaging of the shellfish prior to preparation and eating. The shells contain the flesh in the interior of the shellfish so that the molluscs may be boiled, steamed or otherwise cooked whole. In cases where the shells are cracked or otherwise damaged, the meat product contained therein can escape or be unevenly cooked by direct contact with the cooking medium.
In summary, it is vital that the shellfish be processed, frozen and stored in a condition which preserves their appearance and structural integrity. Otherwise there is significant reduction in the value of the shellfish in the market place.
It is known that the surface of a shellfish shell is relatively porous and incorporates many fine interstitial cracks, crevices and cavities which will generally contain residual water.
During harvesting, the shellfish are collected and washed thereby allowing fresh water to permeate into such crevices and cracks. In the subsequent freezing step, expansion or freezing of the residual water and the structure and number of ice crystals is such that the shells often fracture at relatively low temperatures.
REFERENCES:
patent: 4163064 (1979-07-01), Hill
patent: 4788072 (1988-11-01), Kawamura
patent: 5510133 (1996-04-01), Yamamoto
McDonald Alister John
Wilson Neil David
Little Willis
Meyer Jerald L.
Nath Gary M.
Nath & Associates PLLC
Westhaven Shellfish Limited
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