Method of processing crustaceans

Abstract

The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.

1 . A method of extending shelf life of cooked seafood, comprising the steps of:
 exposing cooked seafood to a predetermined hydrostatic pressure at a temperature from ambient to a predetermined elevated temperature for a predetermined period of time sufficient to cause destruction of the bacteria in said cooked seafood.   
     
     
         2 . A method of extending shelf life of cooked meat of crustaceans, comprising the steps of:
 exposing said cooked meat of crustaceans to predetermined hydrostatic pressure of between about 30,000 p.s.i. and 60,000 p.s.i. at a temperature above ambient for a predetermined period of time sufficient to cause destruction of the bacteria in said cooked crustacean meat.   
     
     
         3 . The method of  claim 2 , wherein said cooked crustacean meat is packaged in liquid impermeable bags prior to exposing said crustacean meat to hydrostatic pressure. 
     
     
         4 . The method of  claim 3 , further comprising a step of:
 depositing a pressure transmitting liquid in said bags and sealing said bags prior to exposing the crustacean meat to hydrostatic pressure.   
     
     
         5 . The method of  claim 2 , wherein said crustacean meat is exposed to hydrostatic pressure for a period of time of between 5 and 10 minutes. 
     
     
         6 . The method of  claim 2 , wherein said crustacean meat is exposed to hydrostatic pressure at a temperature from about 40 degrees Fahrenheit to about 110 degrees Fahrenheit. 
     
     
         7 . The method of  claim 2 , wherein said crustacean meat is exposed to hydrostatic pressure at a temperature of about 75 degrees Fahrenheit for about 10 minutes.