CRYO-SHUCKING OF OYSTERS
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United States of America Patent
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Issued Date -
May 2, 2013
app pub date -
Nov 1, 2011
filing date -
Nov 1, 2011
priority date (Note) -
Abandoned
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Abstract
A cryogen-blanching technique involves brief exposure of an oyster shell to a cryogen. The cryo-blanching weakens the oyster's muscles that close the bivalve tightly shut, but preserves the natural condition of the bulk of the oyster meat. The weakening of the oyster's holding muscles allows shucking the oyster meat in its fresh or natural state without damage or shell fragments.
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