Note: Descriptions are shown in the official language in which they were submitted.
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, Background of Invention
~ his invention relates to a commer~ial product resembling
large, whole peeled and decapitated shrimp and a process for its
¦Ipreparation. In particular, it relates to a breaded or boiled
;ishrimp product having an appearance, taste, texture and mouthfeel
closely resembling that of breaded or boiled.whole shrimp.
Shrimp is such a perishable product that it can not be
Ihandled in large quantities commercially without being processed
! to some extent. However, various processes that have hereto beèn !
¦lused have changed the flavor and texture. Processes that have
I hereto been used have included freezing, after first dipping in a ¦
¦Isolution of polyphosphate to minimize the loss of moisture upon
jthawing of the frozen shrimp. Another described shrimp process
¦involves chopping and dicing. Shrimp have also been freeze-dried
land re-hydrated. Also, shrimp have been ground and then reformed
~with a binder or filler.
One object of the present invention is to provide a new
~edible shrimp product made from small shrimp in the shape of a
jlarge shrimp having an appearance, taste, texture and mouthfeel
resembling that of whole, fresh shrimpO A further object of this ¦
¦invention is to provide such a shrimp product which is ~ree of
any added binder or filler.
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Summary of Invention
The invention comprises generally a new edible shrimp
¦ product which i9 a coherent agglomerate of flaked shr;mp, free
, 1, of any binder or filler. One process for preparing this product
includes the steps of beginning with a batch of frozen, peeled,
l j deveined and decapitated small shrimp, as, for example, species
,, jTiti, having a count of 90 to 200 or more to the pound. The
¦batch is then thawed~and drained and steeped in an aqueous
solution containing sodium tripolyphosphate, monosodiumglutamate ,
and concentrated lemon juice. The shrimp ls then fed into a
high-speed-flaking-mach^ine, as for example, Urschel Comitrol,
,~odel 3600. The batch is then mixed, as for example, in a
, ~Hobart dough mixer, and transferred to an extruder as, for
lexample, the Autoprod Extruder Shape Depositor. The extruded
¦shrimp shapes are then either deposited onto a double dip batter/
breader assembly line, partially fried and then quick frozen or
¦ ;~oiled and then quick frozen.
.` ¦ The resulting products are breaded o r bo i 1 e d shrimp
shaped products consistent in size and quality comprising a
coherent agglomerate of the flaked shrimp free of added binder or
filler. When the breaded product is placed in a deep fat fryer,
¦¦the resultant fried product has an appearance, taste, texture and
"mouthfeel`' almost identical to that of large, breaded, fried,
whole shrimp. It has none of the inherent mealiness or cereal
characteristics of previously described extruded breaded shrimp ;
~ , products with binders or fillers added. The boiled product can
; Il be used in place of whole, boiled shrimp in shrimp cocktail.
The products of this invention can also be made from a
starting product that has already been treated with sodium
!~ tripolyphosphate. Further, the starting batch can also includ~
~i ¦' smaller pieces of shrimp which are generally sold as "shrimp
, pieces."
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! spoci~ic Examples of Invontion
' Example I-
One hundred pounds of frozen, peeled and decapitated
speaies Titi shrimp having a count of 90 to 200 or more to the
I pound are thawed and drained. The batch lS then placed into
an aqueous solution made up as follows:
5 lbs. of water
8 oz. concentrated lemon juice
5 oz~ sodium tripolyphosphate
li 5 oz. monosodium glutamate
I The shrimp batch and solution are paddle blended together
i and the shrimp are then flaked; the mixture fed through an
!, Urschel Comitrol 3600 high-speed flaker and then transferred I -
into a Hobart mixer. ~fter mixing for two minutes, the mixture
¦, is fed into an Autoprod Extruder which forms large shrimp shaped
l~ units. The units are then deposited on a double dip batter/
¦~breader assembly line, which feeds into a partial fryer followed
iby quicX freezing. The finished product has a count of approxi-
mately 16 to 20 to the pound.
Example II:
The starting batch is frozen, peeled and decapitated species
~Titi shrimp having a 90 to 200 count or more to the pound which
i has been previously treated witk sodium tripolyphosphate. The
batch is thawed and drained and then placed in an aqueous solution
comprising the following:
S lbs. water
8 oz. concentrated lemon juice
5 oz. monosodium glutamate
This is paddle blended for about one minute. The mixture
is flaked, mixed, extruded, coated, partially fried and quick
fro~en in a si~ilar manner as in Example I.
' Example III:
The starting material comprises frozen shrimp pieces which
have been treated with sodium tripolyphosphate. A 100 lb. batch
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is tha~ed and drained and tro-ated in a similar manner as in
xample II, except that moisture must ~e care~ully controlled
¦iIf the shrimp pieces in the original batch are too wet, they
¦Ishould be less in proper proportion to shrimp which ~are lei~is wet
or which have not been treated with sodium tripolyphosphate.
IExample IV:
¦I The process of Example I is ~ollowed except that after the
~jshrimp shaped units have been formed by the extruder, they are
!boiled for two minutes and then quick-frozen.
¦ Examples I, II and III result in breaded coherent, shaped
j agglomerates of shrLmp flakes free of any binder or filler.
These breaded products, when placed in a deep fat fryer, provide
a fried product which has appearance, taste, texture and
I " mouthfeel" almost identical to that of large, breaded, fried
¦¦ whole shrimp.
l The product of Example IV is a coherent, shaped agglomerate
I of shrimp flakes free of any added binder or filler and resem~ling
I large, whole boiled shrimp in appearance, taste and texture.
¦ These boiled products of the present invention have a
¦ p=rtlcular a licat~on ln ~uch products as =hrimp cocktail.
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