| 摘要 |
<p>Methods for processing of killed crustaceans are provided herein. In one such method, an essential step of processing a killed crustacean include cutting the thorax of the killed crustacean. The anterior section of the crustacean is vacuum eviscerated through the cut thorax. The removal of the visceral contents of the crustacean is completed by the sole step of back-flushing the anterior section of the crustacean with water. the posterior section of the crustacean is vacuum eviscerated. The removal of the intestinal contents of the crustacean is completed by the sole step of back-flushing the posterior section of the crustacean with water. This provides an intact crustacean having intact raw edible crustacean meat in situ, in which the intact raw edible crustacean meat is not subject to visceral staining and/or the concentration of heavy-metal contaminants therein.</p> |
