Abstract: The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.

Abstract: The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.

Abstract: A liquid container has a removable bottom lid and a drain opening formed in the center of the lid. The drain opening is normally closed with a displaceable drain valve that frictionally engages the opening wall and prevents escape of liquid from the container. When the valve is moved upwardly, unseating the valve, the liquid is allowed to drain from the container. The bottom lid is secured to the container wall by a pair of removable pins extending perpendicularly to a longitudinal axis of the container. The lid carries two or more support members that rest on the bottom of the high-pressure processing chamber to prevent damage or scratching of the inner wall of the pressure chamber. The dimensions of the supporting members and the pins do not exceed the inner diameter of the pressure chamber.

Abstract: The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Abstract: A method and apparatus for retaining closure of shells of raw molluscan shellfish prior to high pressure processing involves positioning of heat-shrinkable band around each individual shellfish. The shellfish is then exposed to heated air of about 300-400 degrees Fahrenheit to 2-3 seconds, a time sufficient to cause shrinking of the band and secure adherence of the band to the shells. To prevent denaturing of raw shellfish the banded shellfish is then immediately exposed to a stream of cold air, about 30 degrees Fahrenheit for 1 second. Cooling of the banded shellfish arrests the heating process and helps retain sensory qualities of the product.

Abstract: A method and apparatus for retaining closure of shells of raw molluscan shellfish prior to high pressure processing involves positioning of heat-shrinkable band around each individual shellfish. The shellfish is then exposed to heated air of about 300-400 degrees Fahrenheit to 2-3 seconds, a time sufficient to cause shrinking of the band and secure adherence of the band to the shells. To prevent denaturing of raw shellfish the banded shellfish is then immediately exposed to a stream of cold air, about 30 degrees Fahrenheit for 1 second. Cooling of the banded shellfish arrests the heating process and helps retain sensory qualities of the product.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 10,000 p.s.i. to 60,000 p.s.i. for 1-15 minutes. The process is conducted at elevated temperatures, in the range of between 50 and 130 degrees Fahrenheit, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 60,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: A liquid container has a removable bottom lid and a drain opening formed in the center of the lid. The drain opening is normally closed with a displaceable drain valve that frictionally engages the opening wall and prevents escape of liquid from the container. When the valve is moved upwardly, unseating the valve, the liquid is allowed to drain from the container. The bottom lid is secured to the container wall by a pair of removable pins extending perpendicularly to a longitudinal axis of the container. The lid carries two or more support members that rest on the bottom of the high-pressure processing chamber to prevent damage or scratching of the inner wall of the pressure chamber. The dimensions of the supporting members and the pins do not exceed the inner diameter of the pressure chamber.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature to 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of between ambient temperature and 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Abstract: The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Abstract: An apparatus for dredging bottom dwelling seafood such as oysters is comprised of a collecting basket pivotally carried by a frame, the basket having a pair of parallel arms rigidly fixed thereto. A pair of upright standards are mounted adjacent the edge of a boat, and each standard contains an arm receiving groove which is configured to receive the arms and pivot the basket upwardly about an axis through the arms to empty the contents of the basket. A spring loaded member slows movement of the basket as it pivots for more smoothly emptying the contents. The spring loaded member also stores potential energy for propelling the basket back into the water after it has been emptied.