초록 ▼

A method of preparing raw molluscan shellfish meat in the shell or out of the shell is disclosed which employs a mild heat treatment and cold storage for the destruction of harmful pathogenic bacteria such as Vibrio Vulnificus. The raw molluscan shellfish, such as Oysters, arrives at the processing

A method of preparing raw molluscan shellfish meat in the shell or out of the shell is disclosed which employs a mild heat treatment and cold storage for the destruction of harmful pathogenic bacteria such as Vibrio Vulnificus. The raw molluscan shellfish, such as Oysters, arrives at the processing plant in a refrigerated state. The product is then culled, cleaned and graded into categories according the product size. The product is then enveloped in a polymer or metalized film bag to isolate the product. The bagged product is then placed on a rack which is then lowered into a circulating bath of water at a sufficient temperature and duration to kill the pathogens yet leave the meat in a raw state. The rack is then removed from the heated water bath and placed in a cold water bath with a continuous flow for a time period. The rack is removed from the cold water bath. At no time did the hot or cold bath waters come in contact with the bagged mollusk (product). The bags are then packaged for storage and transport. The packed product is placed in refrigerated storage until shipped to the customer in a refrigerated transport. The mollusk remain in a raw state and in the shell throughout the process. The pathogenic bacteria are reduced to an undetectable level by this process.

대표청구항 ▼

A process for the treatment of raw molluscan shellfish where the shellfish remain in their natural shell throughout the process, including the steps of: a) placing the live, unshucked, raw molluscan shellfish in a sealable bag, b) sealing the sealable bag to isolate the live, unshucked, raw mollusca

A process for the treatment of raw molluscan shellfish where the shellfish remain in their natural shell throughout the process, including the steps of: a) placing the live, unshucked, raw molluscan shellfish in a sealable bag, b) sealing the sealable bag to isolate the live, unshucked, raw molluscan shellfish, c) heat treating the unshucked, raw molluscan shellfish by placing the sealed bag in a fluid bath at a temperature of about 110 to 140 degrees Fahrenheit (43.33 to 60 degrees Centigrade) for 30 to 45 minutes, said heat treating being at a temperature and for a time sufficient to destroy harmful pathogenic bacteria including vibrio vulnificus, yet leave the shellfish in a raw state, d) cooling the heat treated, unshucked, raw molluscan shellfish by placing the sealable bag in a fluid bath at a temperature of about 28-32 degrees Fahrenheit for 15 to 20 minutes, e) shucking the cooled, raw molluscan shellfish, and f) serving the shucked, cooled, raw molluscan shellfish, raw on the half shell.