Methods of processing raw shrimp meat for market

Claim 1

THE COMMERCIAL METHOD OF PREPARING FOR MARKET FRESHLY CAUGHT SHRIMP DELIVERED PACKED IN CRUSHED ICE AT A SHRIMP PACKING ESTABLISHMENT COMPRISING, SEPARATING THE SHRIMP FROM THE ICE IN WHICH THEY ARE PACKED BY FLOATING OFF THE ICE FROM THE SHRIMP AND SIMULTANEOUSLY WASHING THE SAME; THEN REMOVING THE HEADS, TAILS, SHELLS, AND INTESTINES FROM THE SHRIMP; SUBSEQUENTLY PLACING THE SHRIMP MEAT IN WATER SO AS TO FLOAT OFF THE WASTE MATTER THEREFROM; THEREAFTERWARDS CHILLING SUCH MEAT BY PACKING THE SAME IN CRUSHED ICE TO PREVENT DEHYDRATION OF THE MEAT AND TO ARREST THE DEVELOPMENT OF BACTERIAL ACTION THEREIN; THEN WASHING SUCH MEAT AND, AFTER WASHING, PLACING IT IN A TRANSPARENT, VAPOR-MOISTURE-PROOF BAG WHICH BECOMES TACKY UPON THE APPLICATION OF HEAT AND PRESSURE; THEREAFTERWARDS PRESSING THE AIR FROM SUCH BAG BY THE APPLICATION OF A CUSHIONED PRESSURE AND SIMULTANEOUSLY THEREWITH SHAPING THE CONTENTS THEREOF; THEN SEALING SUCH BAG BY DEVELOPING HEAT IN AND SIMULTANEOUSLY APPLYING PRESSURE TO THE SIDES THEREOF ALONG A LINE CONTIGUEOUS TO ITS OPEN END TO THEREBY CAUSE THE SIDES OF SAID BAG TO BECOME TACKY AND ADHERE TOGETHER ONLY ALONG SAID LINE; THEN PLACING SUCH MEAT FILLED BAG IN A BOX AND THEREAFTERWARDS QUICKLY FREEZING THE CONTENTS OF SUCH BAG BY SUBJECTING THE SAME TO A TEMPERATURE OF APPROXIMATELY -40* C. UNTIL SUCH CONTENTS ARE SOLIDLY FROZEN; THEN PLACING SUCH BOX WITH OTHER BOXES SIMILARLY PREPARED IN A CARTON AND MAINTAINING THE TEMPERATURE OF THE CONTENTS OF SUCH BOXES AT THE TEMPERATURE MENTIONED UNTIL READY FOR SHIPMENT; AND, FINALLY, PLACING DRY ICE IN SUCH CARBON WHEN THE SAME IS SHIPPED.