Method for steam-cooking shrimp at reduced temperatures to decrease yield loss

A, LEDET BRENT; STEVEN, OTWELL W; O, BALABAN MURAT

Public

Method for steam-cooking shrimp at reduced temperatures to decrease yield loss

Published • Apr 26, 2000

Authors:

LEDET BRENT A

,

OTWELL W STEVEN

,

BALABAN MURAT O

Abstract

A method for steam-cooking shrimp at reduced temperatures below 100° C. to decrease the loss of shrimp by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a steam cooker with a conveyor belt for continuously transporting shrimp product i...

Discussions