Superchilled methods for the processing of hard-shelled...

A - Human Necessities – 23 – L

Patent

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A23L 1/33 (2006.01) A22C 29/02 (2006.01)

Patent

CA 2312637

Methods are provided for the optimization of the utilization of crustaceans, e.g., lobsters and crabs, especially through the use of underutilized components thereof. The methods include separating the intact shell of hard-shelled crustaceans from the raw edible meat contained therein which is very strongly attached to the shells. The methods each include the first step of initiating the detachment of the raw edible meat from the intact shell by the step of subjecting the intact shell to the action of a superchilled ice/salt mixture which would have a maximum concentration of salt which can bring the temperature down to the eutectic temperature. Mixtures of sodium chloride and ice, or mixtures of calcium chloride and ice, are most commonly used to provide maximum temperatures of -21°C and -55°C. However, in the contemplated procedure, the amount of such salt is selected to provide a chilled temperature of +3°C to - 3°C. The intact shell is then separated from the raw edible meat by several different alternative steps. One alternative step includes subjecting the so-treated intact shell to vacuum aspiration to separate the intact shell from the raw edible crustacean meat, so as to recover the raw edible crustacean meat. Another alternative step includes manually separating the intact shell from the raw intact edible crustacean meat, so as to recover the raw intact edible crustacean meat from the intact shell. These methods are particularly applicable to the recovery of raw edible crustacean meat from underutilized portions of hard- shelled crustaceans.

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