Steam shucking of lobster & crabs

Details Steam shucking of lobster & crabs Steam shucking of lobster & crabs

A - Human Necessities

22

C

A22C 29/02 (2006.01) A22C 29/00 (2006.01)

Patent

CA 2474120

The separation of shell and meat, in the processing of lobster and crab for the sushi and other markets demanding raw, or frozen-raw meat has been a demanding manual task requiring meticulous breaking and opening of the shell. The competitive method of cooking is unacceptable where raw product is desired. The competitive method of ultra-high pressure shucking leads to cell damage, and to excessive moisture loss if the product is frozen and thawed. Other methods do not allow the extraction of intact muscles, as is demanded by the sushi market.

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