Method of cooking shellfish
US4340613A · kind A · utility
Inventor
Key dates
| Filing date | Dec 5, 1978 |
| Grant date | Jul 20, 1982 |
| Priority date | — |
| Expiry date | Dec 5, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA47J27/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for cooking shellfish, particularly crabs, lobsters, shrimp, and other crustaceans having skeletal portions from which the edible portions are removed prior to consumption, the present method provides substantially increased shelf life to the cooked shellfish and facilitates mechanical removal of the edible portions from the exoskeleton and/or skeletal portions thereof. The present method comprises the steps of: (1) subjecting the shellfish to steam at a gauge-pressure of between one and fifteen pounds and at temperatures between 175 and 240 degrees F. for one to thirty minutes; and, (2) subsequently applying a vacuum to the cooked shellfish in a range between one and twenty-six inches of mercury for a period of one to thirty minutes to withdraw moisture therefrom.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.