Claims
- 1. A method of eliminating pathogenic organisms in raw molluscan shellfish and crustaceans, comprising:
exposing raw shellfish to hydrostatic pressure at ambient temperature for a period of time sufficient to cause destruction of the pathogenic organisms without substantially affecting sensory characteristics of said raw shellfish.
- 2. The method of claim 1, wherein said raw molluscan shellfish is exposed to hydrostatic pressure of between about 10,000 p.s.i. to about 100,000 p.s.i. for 1-15 minutes and temperature of between ambient temperature and 150° F.
- 3. A process of destroying bacteria in raw molluscan shellfish, comprising the steps of:
providing a pressure vessel; depositing said shellfish into said pressure vessel; loading a pressure transmitting liquid into said pressure vessel; pressurizing said pressure vessel to between about 10,000 p.s.i. and 100,000 p.s.i., maintaining temperature in said pressure vessel from between ambient temperature and 150° F., thereby causing destruction of said bacteria, while retaining sensory characteristics of said shellfish.
- 4. The process of claim 3, wherein said raw molluscan shellfish is exposed to isostatic pressure for 1-15 minutes.
- 5. A raw shellfish treated in accordance with the process of claim 3.
- 6. A process of treating raw molluscan shellfish, which comprises: exposing said shellfish to a hydrostatic pressure of between 10,000 p.s.i. to 100,000 p.s.i. for 1-15 minutes at a temperature of between ambient temperature and 150° F., thereby destroying pathogenic organisms in said raw molluscan shellfish.
- 7. The process of claim 6, wherein said shellfish is enclosed in liquid-impermeable bags filled with pressurizable liquid prior to exposing said shellfish to hydrostatic pressure.
- 8. A method of shucking a raw bivalve mollusk, comprising the steps of:
exposing said mollusk to hydrostatic pressure and temperature for a time period sufficient to cause detachment of an adductor muscle from a shell of said mollusk and opening of the molluscan shell.
- 9. The method of claim 8, wherein said mollusk is exposed to hydrostatic pressure of at least 10,000 p.s.i. for a period of 1-15 minutes at a temperature of between ambient temperature and 120° F.
- 10. The process of claim 8, wherein a flexible detachable band is wrapped around said mollusk shell prior to exposing said mollusk to hydrostatic pressure.
- 11. A process of shucking bivalve mollusks, comprising the steps of:
wrapping a flexible detachable band around individual mollusks; positioning said mollusks in a pressure vessel; applying hydrostatic pressure to said mollusks in the pressure vessel for a period of time and at a temperature sufficient to cause detachment of an adductor muscle from shells of said mollusks; removing said bands from said mollusks and opening said mollusks without cutting said adductor muscles.
- 12. The process of claim 11, wherein said mollusks are exposed to hydrostatic pressure of at least 20,000 p.s.i. for a period of about 5 minutes at a temperature of about 110° F.
- 13. The process of claim 11, wherein said mollusks are positioned in flexible liquid-impermeable bags filled with pressurizable liquid prior to exposing said mollusks to hydrostatic pressure.
- 14. The method of claim 11, wherein said mollusks are exposed to a temperature of about 80° F. at pressure of about 40,000 p.s.i. for a period of 5 minutes.
- 15. The method of claim 11, wherein said mollusks are exposed to a temperature of 110° F. at pressure of about 10,000 p.s.i. for a period of 15 minutes.
- 16. A method of extending shelf life of raw seafood, comprising the steps of:
exposing raw seafood to hydrostatic pressure at ambient temperature for a period of time sufficient to cause destruction of the pathogenic organisms without substantially affecting sensory characteristics of said raw shellfish.
- 17. A method of enhancing sensory quality of raw seafood, comprising the steps of:
providing a pressure vessel; depositing said raw seafood into said pressure vessel; loading a pressure transmitting liquid into said pressure vessel; depositing flavor enhancing agents into said pressure vessel; pressurizing said pressure vessel to between about 10,000 p.s.i. and 100,000 p.s.i., maintaining temperature in said pressure vessel from between ambient temperature and 150° F., for a period of 1 to 15 minutes, thereby causing said flavor enhancing agents to penetrate into said raw seafood and impart a desired flavor to said raw seafood, while retaining sensory characteristics of said raw seafood.
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is based on my provisional applications Serial Nos. 60/071,819 filed on Jan. 20, 1998, 60/074,582 filed on Feb. 13, 1998, and 60/086,484 filed on May 26, 1998, and is a continuation-in-part of my co-pending non-provisional application Serial No. 09/121,725 filed on Jul. 24, 1998, the full disclosures of which are incorporated herein.
Provisional Applications (3)
|
Number |
Date |
Country |
|
60086484 |
May 1998 |
US |
|
60074582 |
Feb 1998 |
US |
|
60071819 |
Jan 1998 |
US |
Divisions (1)
|
Number |
Date |
Country |
Parent |
09302116 |
Apr 1999 |
US |
Child |
09736708 |
Dec 2000 |
US |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
09121725 |
Jul 1998 |
US |
Child |
09302116 |
Apr 1999 |
US |