초록 ▼

A method of preparing raw molluscan shellfish meat in the shell is disclosed which employs a mild heat treatment and cold storage for the destruction or reduction to lower levels of harmful pathogenic bacteria such as Vibrio vulnificus, Vibrio cholerae and others. The raw molluscan shellfish, such a

A method of preparing raw molluscan shellfish meat in the shell is disclosed which employs a mild heat treatment and cold storage for the destruction or reduction to lower levels of harmful pathogenic bacteria such as Vibrio vulnificus, Vibrio cholerae and others. The raw molluscan shellfish, such as oysters, arrives at the processing plant in a refrigerated state. The mollusks then have a band placed around them, securing them against opening. The banded mollusks are then placed in a fluid bath at a sufficient temperature and duration to kill pathogens yet leave the meat in a raw state. The mollusks are then conveyed from the heated fluid bath and placed in a cold fluid bath. The mollusks are then removed from the cold fluid bath. The natural enclosure of the mechanically banded mollusk prevents the hot or cold fluids from contacting the flesh of the mollusk. The mollusks remain in a raw state and in the shell throughout the process. The pathogenic bacteria are reduced through the action of this process. Also disclosed is a banded mollusk product, suitable for human consumption with minimal preparation.

대표청구항 ▼

[ What is claimed as being new and desired to be protected by Letters Patent of the United States is as follows:] [1.] A process for the treatment of unshucked, raw molluscan shellfish where the shellfish remain in their natural shell throughout the process, including the steps of:a) banding the uns

[ What is claimed as being new and desired to be protected by Letters Patent of the United States is as follows:] [1.] A process for the treatment of unshucked, raw molluscan shellfish where the shellfish remain in their natural shell throughout the process, including the steps of:a) banding the unshucked raw molluscan shellfish by placing a band about the perimeter of their shell,b) heat treating the banded, raw molluscan shellfish by placing the banded shellfish in a fluid bath at a temperature of about 110 to 140 degrees Fahrenheit (43.33 to 60 degrees Centigrade) for 10 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, banded, unshucked, raw molluscan shellfish by placing the banded shellfish in a fluid bath at a temperature of about 28-45 degrees Fahrenheit for 15 to 20 minutes, said band maintaining said unshucked raw molluscan shellfish closed during said heat treating and cooling steps sufficient to prevent contamination of the unshucked raw molluscan shellfish and to retain its natural fluids,e) removing said band from about the shell of the cooled, unshucked, raw molluscan shellfish,e) shucking the cooled, raw molluscan shellfish, andf) serving the shucked, cooled, raw molluscan shellfish on the half shell.