公开(公告)号：US06564533B1

公开(公告)日：2003-05-20

申请号：US09602906

申请日：2000-06-23

申请人： Ernest A. Voisin

发明人： Ernest A. Voisin

IPC分类号： B65B2700

CPC分类号： A22C29/04 ,  A23L17/50

摘要： A method and apparatus for retaining closure of shells of raw molluscan shellfish prior to high pressure processing involves positioning of heat-shrinkable band around each individual shellfish. The shellfish is then exposed to heated air of about 300-400 degrees Fahrenheit to 2-3 seconds, a time sufficient to cause shrinking of the band and secure adherence of the band to the shells. To prevent denaturing of raw shellfish the banded shellfish is then immediately exposed to a stream of cold air, about 30 degrees Fahrenheit for 1 second. Cooling of the banded shellfish arrests the heating process and helps retain sensory qualities of the product.

摘要翻译： 在高压处理之前保持原始软体动物贝类壳的封闭的方法和装置包括将热收缩带定位在每个单独的贝类周围。 然后将贝类暴露于约300-400华氏度的加热空气至2-3秒，足以引起带的收缩并确保带与壳的附着。 为了防止生贝类的变性，将带状贝类立即暴露于约30华氏度的冷空气流中1秒钟。 带状贝类的冷却会阻止加热过程，并有助于保持产品的感官品质。

公开(公告)号：US06217435B1

公开(公告)日：2001-04-17

申请号：US09457835

申请日：1999-12-09

申请人： Ernest A. Voisin

发明人： Ernest A. Voisin

IPC分类号： A22C2904

CPC分类号： A22C29/046 ,  A22C29/005 ,  A22C29/04 ,  A22C29/043 ,  A23B4/00 ,  A23L3/0155

摘要： The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

摘要翻译： 本发明涉及从诸如生贝类之类的生食品中消除致病生物的方法，其中软体动物贝类暴露于相对较高价值的流体静力压力，例如20000p.s.i。 至50,000 p.s.i 持续1-15分钟。 该过程在环境温度下进行，使生贝壳基本上不受影响，处于其预期的生态状态，使得致病生物被破坏，而生贝类的感官特性保持较高。 同样的过程也可以用于没有任何机械力的起泡牡蛎。 公开了一种用于消除生食物中的细菌的高压处理器。

公开(公告)号：US4916775A

公开(公告)日：1990-04-17

申请号：US122014

申请日：1987-11-17

申请人： William E. Gallant

发明人： William E. Gallant

IPC分类号： A01K80/00 ,  A22C29/04

CPC分类号： A22C29/043 ,  A01K80/00 ,  A22C29/04 ,  A22C29/046

摘要： A sea-going vessel has mounted on its deck a clam processing plant which includes in sequence a steamer, a clam crusher, a seawater washer, a brine separator, an eviscerator and a chill tank. Special valves are constructed to feed and discharge clams from the steamer which prevents the hot high pressure steam in the steamer from being discharged when the valves are open to the steamer interior. The chill tank includes a special construction to minimize the effects of pitch and roll of the deck while the ship is at sea.

公开(公告)号：US3460192A

公开(公告)日：1969-08-12

申请号：US3460192D

申请日：1967-01-23

申请人： JOHN MARVIN ,  THOMAS HENDERSON JR

发明人： MARVIN JOHN ,  HENDERSON THOMAS JR

IPC分类号： A22C29/04 ,  A22B3/08 ,  A22C25/00 ,  A22C29/00

CPC分类号： A22C29/04

公开(公告)号：US20120263832A1

公开(公告)日：2012-10-18

申请号：US13085962

申请日：2011-04-13

申请人： Everett Davis, Sr.

发明人： Everett Davis, Sr.

IPC分类号： A23B4/06 ,  B65B25/06 ,  B65D81/34 ,  A23L1/01

CPC分类号： A23B4/06 ,  A22C29/04 ,  A23L17/50 ,  B65B25/062 ,  B65B25/22 ,  B65D81/203 ,  B65D81/3461 ,  B65D2581/3424

摘要： Method of preserving clams. This method involves the steps of cleaning a clam, sorting the clam, freezing the clam while the clam is alive, packaging the clam, and cooking the clam. An apparatus for containing clams having a tray having an upper surface and a plurality of defined locations constructed and arranged to receive a clam, the clam deposited in one of the plurality of defined locations, and the tray disposed within a plastic freezer bag.

摘要翻译： 保存蛤蜊的方法 这种方法包括清洁蛤蜊，分选蛤蜊，在蛤蜊活着的同时冷冻蛤蜊，包装蛤蜊和烹饪蛤蜊的步骤。 一种用于容纳蛤蜊的设备，所述蛤蜊具有具有上表面和多个限定位置的托盘，所述托盘被构造和布置成容纳蛤蜊，所述蛤蜊沉积在所述多个限定位置之一中，所述托盘设置在塑料冷冻袋内。

公开(公告)号：US20070042694A1

公开(公告)日：2007-02-22

申请号：US11398355

申请日：2006-04-05

申请人： Laura Enriquez ,  Gabriel Cedeira ,  Marta Costas ,  Marta Cabo ,  Juan Rodriguez Herrera

发明人： Laura Enriquez ,  Gabriel Cedeira ,  Marta Costas ,  Marta Cabo ,  Juan Rodriguez Herrera

IPC分类号： A22C29/04

CPC分类号： B65D81/2069 ,  A01K63/02 ,  A22C29/04 ,  A23B4/16 ,  A23L17/50 ,  B65D85/50

摘要： The invention relates to a method of preserving shellfish using a modified atmosphere which is rich in oxygen and which contains a second main nitrogen component, such as to preserve the live bivalve shellfish and safeguard the quality of said food for as long as possible throughout the marketing and sales process. The shellfish sales packaging must be full and well compacted, for which purpose, the units must be perfectly inserted during the filling operation using a vibrator, such that the bivalve shellfish cannot open their valves and lose intervalvular liquid throughout the sales process. The invention relates to the most popular bivalve on the market in terms of sales and price and, as a result, is of particular interest to the mussel industry.

摘要翻译： 本发明涉及一种使用富氧的改良气氛保存贝类的方法，其含有第二主要氮成分，例如在整个营销中尽可能长时间地保存活双壳贝类并保护所述食物的质量 和销售流程。 贝类销售包装必须是完整和紧凑的，为了这个目的，在使用振动器的灌装操作期间，单元必须被完美地插入，使得双壳贝类在整个销售过程中不能打开阀门并且不会断开间隔液体。 本发明涉及销售和价格方面市场上最受欢迎的双壳类，因此对于贻贝行业特别有兴趣。

公开(公告)号：US4901401A

公开(公告)日：1990-02-20

申请号：US379361

申请日：1989-07-12

申请人： William E. Gallant

发明人： William E. Gallant

IPC分类号： A01K80/00 ,  A22C29/04

CPC分类号： A22C29/043 ,  A01K80/00 ,  A22C29/04 ,  A22C29/046

摘要： A sea-going vessel has mounted on its deck a clam processing plant which includes in sequence a steamer, a clam crusher, a seawater washer, a brine separator, an eviscerator and a chill tank. Special valves are constructed to feed and discharge clams from the steamer which prevents the hot high pressure steam in the steamer from being discharged when the valves are open to the steamer interior. The chill tank includes a special construction to minimize the effects of pitch and roll of the deck while the ship is at sea.

摘要翻译： 海上船只在其甲板上安装了一个蛤加工厂，其中包括蒸笼，蛤蜊破碎机，海水洗涤器，盐水分离器，内脏器和冷却罐。 特殊阀被构造成从蒸笼进给和排出蛤蜊，当阀打开到蒸笼内部时，防止蒸笼中的热高压蒸汽排出。 冷水箱包括一个特殊的结构，以尽量减少船舶在海上时甲板的俯仰和滚动的影响。

公开(公告)号：US4715091A

公开(公告)日：1987-12-29

申请号：US29448

申请日：1987-03-23

申请人： Howard M. Rome

发明人： Howard M. Rome

IPC分类号： A22C29/04

CPC分类号： A22C29/04

摘要： A process is disclosed by which a clam is extracted from its shell, the viscera is removed from the tongue, the tongue is butterflied and thereafter passed through a conventional tenderizer.

摘要翻译： 公开了一种方法，通过该方法将蛤壳从其壳中提取，将内脏从舌头上取出，将舌头填充，然后通过常规的嫩化器。

公开(公告)号：US3366151A

公开(公告)日：1968-01-30

申请号：US47515865

申请日：1965-07-27

申请人： GORTON CORP

发明人： BARRETT LA VERN H

IPC分类号： A22C29/04

CPC分类号： A22C29/04 ,  Y10T83/2066 ,  Y10T83/2192 ,  Y10T83/6472

公开(公告)号：US20090208622A1

公开(公告)日：2009-08-20

申请号：US12385944

申请日：2009-04-24

申请人： Ernest A. Voisin

发明人： Ernest A. Voisin

IPC分类号： A22C29/00

CPC分类号： A22C29/046 ,  A22C29/005 ,  A22C29/04 ,  A22C29/043 ,  A23B4/00 ,  A23L3/0155

摘要： 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.

摘要翻译： 本发明涉及一种处理甲壳类动物的方法，活的和熟的，以使壳从甲壳类肉分离。 根据该方法，活甲壳动物暴露于相对较高价值的静水压力下，例如在20000p.s.i之间。 至60,000 p.s.i 2-5分钟。 该过程在最低升高的温度下进行，温度范围在40℃至约110华氏度的环境温度范围内，使得未加工的甲壳类动物肉基本上不受影响，处于其所需的原始状态，而结缔组织变质，壳体与 肉。 因此，可食用肉与壳分离变得容易得多，耗时更少。 煮熟的甲壳类肉也可以在静水压高达30,000 p.s.i的量级下进行处理。 至60,000 p.s.i 以消除或显着减少肉中的细菌，从而延长产品的保质期。