High Pressure Crustacean Shell Detachment
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Solution Overview
Problem
Current methods for removing the shells of lobster, crab, and shrimp are inefficient, often requiring cooking or maturation, which affects the freshness and quality of the meat, and existing technologies have not provided a consistent solution for achieving this without cooking or chemical treatment.
Innovation Solution
Exposing lobster, crab, or shrimp to high pressure, specifically pressures of at least 25,000 psi for a sufficient period, to detach the shells from the meat without cooking or using chemicals, allowing for the extraction of uncooked, intact meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If heat is applied to loosen the shell, then the shell becomes easier to remove, but the meat becomes cooked which affects flavour and texture
Solution Approach 1:
The patent applies high hydrostatic pressure (20,000-100,000 psi) instead of thermal energy to achieve shell detachment. This parameter change from thermal to mechanical pressure allows the shell to be loosened without raising the temperature, thereby preventing unwanted cooking of the meat while maintaining its raw quality and texture.
Solution Approach 2:
The patent replaces the thermal mechanism (heat application) with a mechanical mechanism (high pressure). By substituting the energy form from thermal to mechanical, the process achieves the same functional outcome (shell loosening) without the harmful side effect of cooking the meat.
2Ease of operation
If cooking is used to loosen the shell, then the shell detaches more easily, but the processing time increases due to additional separation steps
Solution Approach 1:
The patent changes the energy parameter from thermal to mechanical pressure, which achieves both shell loosening and meat separation simultaneously. This eliminates the need for additional manual separation steps required after cooking, thereby reducing total processing time.
Solution Approach 2:
The patent combines the functions of shell loosening and meat separation into a single high pressure treatment step. Unlike cooking which requires separate steps for shell removal and meat extraction, the mechanical pressure process accomplishes both objectives in one operation, reducing overall processing time.
3Object-affected harmful factors
If the shell is removed from raw lobster, then the meat remains uncooked with better quality, but the shell is virtually impossible to extract without cooking
Solution Approach 1:
The patent applies high hydrostatic pressure (20,000-100,000 psi) to raw lobster to achieve shell detachment without cooking. This mechanical pressure parameter change overcomes the natural adhesion between the shell and raw meat, enabling easy extraction while maintaining the meat in its raw, high-quality state.
4Object-affected harmful factors
If high pressure is applied to detach the shell, then the meat remains uncooked and fresh, but the pressure must be sufficiently high to overcome the shell-meat attachment
Solution Approach 1:
The patent utilizes high hydrostatic pressure (20,000-100,000 psi) applied uniformly throughout the lobster body. This pressure parameter is sufficient to overcome the intracuticle fibre attachments between the shell and meat, yet maintains the meat in a raw state. The high pressure achieves detachment without thermal cooking, preserving meat quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively removes the shells of lobster, crab, and shrimp, preserving the meat's quality and freshness, enabling the production of raw, deshelled seafood products that can be used in various culinary applications without the need for further cooking.
Implementation Method 1
exposing lobster, crab, or shrimp to high pressure, specifically pressures of at least 25,000 psi for a sufficient period, to detach the shells from the meat
Data Source
AI summary
A method for facilitating the removal of the shell of a lobster, crab or shrimp by exposing the lobster, crab or shrimp to pressure for a period of time sufficient to effect detachment of the meat from the shell. Following pressurization, the shell can be easily removed using any available means to provide deshelled raw lobster, crab or shrimp meat.