SAFE PASTEURIZED SHELLFISH WITH EXTENDED REFRIGERATED SHELF-LIFE

A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains mor...

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Bibliographische Detailangaben
1. Verfasser:	Thomas RIPPEN
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than is retained by current processing methods. MARISCOS PASTEURIZADOS, INOCUOS, CON UNA VIDA DE ANAQUEL EN REFRIRACIÓN EXTENDIDA. Se divulgan un sistema y un procedimiento de procesamiento de gambas y otras especies de marisco. Las realizaciones del sistema y del procedimiento divulgados proporcionan un producto de marisco que tiene una vida de almacenamiento en refrigeración más larga que lo experimentado con los procedimientos de procesamiento convencionales y el producto de marisco producido conserva más de sus cualidades sensoriales originales, tales como la textura, el sabor y el olor, de lo que se conserva mediante los procedimientos de procesamiento actuales.