Method to remove meat from crabs
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United States of America Patent
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Issued Date -
Sep 14, 2006
app pub date -
Mar 11, 2005
filing date -
Mar 11, 2005
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
Crabs are exposed to water at a temperature of 70-120.degree. F. and a pressure of at least 35,000 psi, thereby denaturing the crab meat protein, allowing for the easy and complete removal of the meat as well as the visceral mass and gonadal materials from the exoskeleton and body cavities of the crabs, and preventing unwanted darkening of the meat. As a result, the quantity and quality of meat recovered from crabs are optimized, as opposed to conventional systems that involve cooking the meat to remove it from the crab.
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