Cryo-shucking of oysters

Abstract

A cryogen-blanching technique involves brief exposure of an oyster shell to a cryogen. The cryo-blanching weakens the oyster's muscles that close the bivalve tightly shut, but preserves the natural condition of the bulk of the oyster meat. The weakening of the oyster's holding muscles allows shucking the oyster meat in its fresh or natural state without damage or shell fragments.

1 . A method for shucking oysters, comprising:
 providing an oyster in a bivalve shell, wherein the shell has a cupped half-shell and a lid half-shell that held together by the oyster's hinge muscle about a beak portion or hinge joint of the bivalve shell;   applying a cryogen to the beak portion to substantially cool or freeze the hinge muscle; and   removing or opening the lid half-shell relative to the cupped half-shell to expose the oyster meat.   
     
     
         2 . The method of  claim 1 , wherein the cryogen is dry ice. 
     
     
         3 . The method of  claim 1 , wherein the cryogen is liquid nitrogen. 
     
     
         4 . The method of  claim 3 , wherein applying the cryogen to the beak portion to substantially cool or freeze the hinge muscle comprises dipping oyster in liquid nitrogen for only short time interval so that the bulk of the oyster meat remains unfrozen. 
     
     
         5 . The method of  claim 4 , wherein applying the cryogen to the beak portion to substantially cool or freeze the hinge muscle comprises dipping oyster in liquid nitrogen for about 10-15 seconds. 
     
     
         6 . The method of  claim 1 , further comprising, removing the oyster meat from the cupped half-shell. 
     
     
         7 . The method of  claim 6 , wherein removing the oyster meat comprises sliding a blade under oyster meat in the cupped half-shell. 
     
     
         8 . The method of  claim 6 , wherein sliding the blade under oyster meat in the cupped half-shell comprises cutting the oyster's adductor muscle that is attached to the cupped half-shell. 
     
     
         9 . A method for shucking oysters, comprising:
 providing an oyster in a bivalve shell, wherein the shell has a cupped half-shell and a lid half-shell that are held shut by the oyster's hinge muscle about a beak portion of the bivalve shell that is opposite a bill portion thereof, and wherein oyster meat is attached to an inner surface of the cupped half-shell by the oyster's adductor muscle;   cooling the adductor muscle to weaken attachment of the oyster meat to the inner surface of the cupped half-shell;   opening the hinged lid half-shell and cupped half-shell about the bill portion of the bivalve shell; and   detaching the oyster meat from the cupped half-shell.   
     
     
         10 . The method of  claim 1 , wherein cooling the adductor muscle comprises applying a cryogen to the oyster to cool the adductor muscle. 
     
     
         11 . The method of  claim 10 , wherein the cryogen is dry ice. 
     
     
         12 . The method of  claim 10 , wherein the cryogen is liquid nitrogen. 
     
     
         13 . The method of  claim 12 , wherein applying the cryogen to the oyster to cool the adductor muscle comprises dipping the oyster in liquid nitrogen for an only short time interval so that the bulk of the oyster meat remains unfrozen. 
     
     
         14 . The method of  claim 13 , wherein applying the cryogen to the oyster to cool the adductor muscle comprises dipping the oyster in liquid nitrogen for about 30-90 seconds. 
     
     
         15 . The method of  claim 10 , wherein cooling the adductor muscle comprises applying a cryogen to an external surface portion of the cupped half-shell. 
     
     
         16 . The method of  claim 10 , further comprising, slicing an edge portion of the bivalve shell to make an opening, and wherein cooling the adductor muscle comprises injecting a cryogen through the opening into a region proximate to the adductor muscle's attachment to the cupped half-shell. 
     
     
         17 . The method of  claim 9 , further comprising, detaching the oyster meat from the cupped half-shell. 
     
     
         18 . The method of  claim 17 , wherein detaching the oyster meat from the cupped half-shell comprises scooping the oyster meat in the cupped half-shell using a spoon. 
     
     
         19 . The method of  claim 17 , wherein detaching the oyster meat from the cupped half-shell comprises sliding a blade under oyster meat in the cupped half-shell to sever the adductor muscle.