Abstract: A formed lump of shellfish meat is manufactured by placing cooked shellfish meat into a mold, placing raw shellfish meat into a mold, compressing the shellfish meat, and cooking the compressed shellfish meat to make a formed lump of shellfish meat. The shellfish meat may be crab, scallops, shrimp, or lobster.
Abstract: A method for manufacturing formed lumps of shellfish meat may include providing cooked shellfish meat and raw shellfish meat. The cooked and raw shellfish meat may be combined together to create a mixture of the cooked shellfish meat and raw shellfish meat. The mixture of raw and cooked shellfish meat may be shaped to a desired shape and cooked. After cooking, the shaped mixture may be separated into a plurality of formed lumps of shellfish meat. The shellfish meat, may include, but is not limited to, crab, scallops, shrimp, and lobster.
Abstract: A formed lump of crab meat is manufactured by placing pieces of crab meat into a mold, compressing the crab meat and cooking the crab meat. The crab meat placed in the mold is a mixture of raw crab meat and cooked crab meat. The cooked crab meat has a texture and is placed in the mold so that the texture of the individual pieces are aligned. The formed lump is 100% crab meat.
Abstract: A mushroom based food product is made by cutting the cap portion of a mushroom along at least two generally parallel cut lines that are spaced apart by a predetermined distance. The cut lines are generally perpendicular to the stem portion of the mushroom and together form a generally cylindrically shaped mushroom slice. The mushroom slice has a circumference which corresponds to the circumference of the cap portion of the mushroom between the cut lines and has a thickness which corresponds to the predetermined distance.
Type:
Application
Filed:
April 22, 2004
Publication date:
November 4, 2004
Applicant:
Phillips Foods, Inc.
Inventors:
Donald P. Phillips, R. Marshall Phillips
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