# US 4,394,396 A · Shrimp processing

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- Number: US 4,394,396 A
- Document ID: US4394396A
- Status: Granted
- Kind: A
- Application number: 06/309,873
- Filed: 1981-10-09
- Granted: 1983-07-19
- Earliest claimed: 1981-10-09
- Assignees: FMC Corporation
- Inventors: Lawrence A. Shimp; John E. Steinhauer
- Web page: https://patentgrep.com/patent/US4394396A

## CPC

- A23B 4/023: by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B 4/02: Preserving by means of inorganic salts (apparatus therefor A23B4/26, A23B4/32)
- A23L 17/40: Shell-fish
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A process for treating shrimp is described that results in their having desirable moisture retention after cooking or freezing, while retaining their natural appearance, by contacting them with a mixture of sodium tripolyphosphate and sodium acid pyrophosphate salts in water, wherein the salts have a weight ratio of 80:20 to 60:40 and the mixture yields a pH in water of about 6.2 to about 7.1; optionally up to 7 wt % of ordinary salt can also be employed in the aqueous mixture of phosphate salts.

## Claims

### Claim 1

A process for inhibiting the loss of moisture of raw shrimp on thawing or cooking while retaining their natural appearance after processing comprising contacting the shrimp with an aqueous solution of a phosphate salt mixture of sodium tripolyphosphate and sodium acid pyrophosphate, said salts being present in a weight ratio of 80:20 to 60:40, the pH of said solution being about 6.2 to 7.1, the concentration of said salt mixture in the solution being 0.5 wt % to saturation.

### Claim 2 (depends on 1)

Process of claim 1 wherein the shrimp are contacted with said salt mixture for from 5 minutes to 24 hours prior to being cooked or frozen.

### Claim 3 (depends on 1)

Process of claim 1 wherein the phosphate salt mixture in water also contains up to 7 wt % of sodium chloride.

### Claim 4 (depends on 1)

Process of claim 1 wherein said phosphate salt mixture has a sodium tripolyphosphate to sodium acisd pyrophosphate weight ratio of 75:25 to 65:35, and is present in water in a concentration of about 5 to about 7% by weight.

### Claim 5 (depends on 4)

Process of claim 4 wherein the shrimp are treated in said sodium phosphate salt mixture for from about one to about two hours before being cooked or frozen.

### Claim 6 (depends on 4)

Process of claim 4 wherein the phosphate salt mixture in water also contains from about 1 to 2 wt % of sodium chloride.