Edible shrimp product and method of making

An edible prawn wherein each of the abdominal carapaces connecting respective ends of the lateral carapaces in the first to fifth abdominal somites and a part of the sixth abdominal somite has been broken along at least one cut, thus facilitating the separation of the meat from the shell like the separation of the telson from the uropod.

TECHNICAL FIELD 
The present invention relates to an edible shrimp product and a process for 
cooking the edible shrimp product and particularly, to an edible shrimp 
product and a process for cooking the edible shrimp product in which the 
shell of the edible shrimp can be simply and easily peeled off without 
injuring the external appearance of the shrimp. 
BACKGROUND ART 
The shrimp is generally cooked in a shell-peeled off state, but even if the 
shrimp has been cooked in a shelled state, it is eaten with its shell 
peeled off. When the shrimp is eaten, it is essential to remove the shell 
from the shrimp. In peeling-off the shell from the shrimp, the peeling-off 
is performed manually in such a manner that an abdominal segment side 
carapace which is an outer shell of each abdominal or ventral segment is 
peeled off from the abdomen side. 
However, the peeling-off of a tail of shrimp is performed by peeling-off 
six abdominal segment-side carapaces of first to sixth abdominal or 
ventral segments. In this case, even if adjacent two abdominal segment 
side carapaces are peeled off at one time in order to the six abdominal 
segment side carapaces of the first to sixth abdominal segments, the 
operation for peeling off the abdominal segment side carapaces must be 
repeated three times. However, in practice, the abdominal segment side 
carapace of the sixth abdominal segment is affixed to a tail segment-side 
shell which is an outer shell of a tail segment and difficult to peel off. 
For this reason, only the abdominal segment side carapace of the sixth 
abdominal segment is peeled off separately and hence, one separately 
peeling-off labor is required. That is, a total of four shell peeling-off 
operations are required for the shell peeling-off of a tail of shrimp. 
Such a shell peeling-off of shrimp is carried out for every tail in a case 
of shrimp consumed in a large amount. If the number of shell peeling-off 
runs per tail of shrimp is large, the labor required for the shell 
peeling-off is increased, and a lot of time is required. For this reason, 
when the abdominal segment side carapaces are peeled off for a large 
amount of shrimps, the five abdominal segment side carapaces of the first 
to fifth abdominal or ventral segments are peeled off by three runs of the 
peeling-off operation, with the abdominal segment side carapace of the 
sixth abdominal segment left without being peeled off. In this case, 
however, to peel off the respective abdominal segment side carapaces of 
the first to fifth abdominal segments, it is common that a time of about 
10 seconds is spent even by one skilled in the art for peeling off the 
respective abdominal segment-side carapaces of the first to fifth 
abdominal segments. A considerably long time is spent for the shell 
peeling-off operation for the shrimps consumed in a large amount, which 
comes into question. 
When the shrimp is fried in an oil, outer ones of tail limbs of the tail 
segment must be removed or cut in order to prevent the bursting of the 
tail segment, resulting in one more operation, e.g., a time of five 
seconds required. Even in this case, a total four runs of the operation is 
required, e.g., a time of about 15 seconds is required for peeling-off a 
tail of shrimp and hence, a considerably long time is spent for the shell 
peeling-off operation for shrimps consumed in a large amount. Therefore, 
it is demanded to achieve the shell peeling-off of the shell at each 
abdominal segment of a shrimp in a short time. 
Moreover, when the abdominal segment side carapace of the sixth abdominal 
segment is left without being peeled off, the sixth abdominal segment 
portion is in a state with the abdominal segment side carapace affixed 
thereto, and is difficult to eat. For this reason, it is common that the 
sixth abdominal segment portion is not used as an edible portion and 
discarded. Therefore, the edible portion of the shrimp is decreased by 
about 5 to 10 percent by weight, which is a problem. 
To facilitate the peeling-off of each of the abdominal segment side 
carapaces of the shrimp, it is a conventional practice to make cuts in a 
back of each of the abdominal segment side carapaces of the shrimp. 
However, if the cuts are made in the back, they are conspicuous, resulting 
in a degraded external appearance. In addition, even if the cuts are made 
in the back, the time required for peeling off each of the abdominal 
segment side carapaces is little different from that when no cut is made, 
and the cuts in the back of each abdominal segment side carapace do not 
effectively act on the peeling-off of each abdominal segment-side 
carapace. Moreover, in this case, the abdominal segment side carapace of 
the sixth abdominal segment and the outer tail limbs of the tail segment 
remain left without being peeled off and hence, it is impossible to avoid 
the decrease in edible portion of the shrimp, which is a problem. 
There is also a processed product of shrimp made by peeling off five 
abdominal segment side carapaces of the first to fifth abdominal segments 
of the shrimp, so that the shrimp product can be eaten immediately after 
being cooked. However, this processed shrimp product assumes from a 
problem that the flavor thereof is lowered, as compared with a shelled 
shrimp. Moreover, the processed product of shrimp suffers from a problem 
that even if the abdominal segment side carapace of the sixth abdominal 
segment remain left, the surface area of the side surface is reduced by 15 
to 25 percent, because the abdominal segment-side carapaces of the first 
to fifth abdominal segments of the shrimp have been peeled off, resulting 
in an injured external appearance and a reduced commercial value of the 
shrimp product. 
The present invention aims at solving the problems concerning the 
peeling-off of the abdominal segment side carapaces as the outer shell of 
the shrimp. Accordingly, it is an object of the present invention to 
provide an edible shrimp product, wherein abdominal segment-side carapaces 
of first to sixth abdominal or ventral segments of the shrimp product can 
be completely peeled by one run of a simple operation in a time far short 
from a time required for peeling-off the abdominal segment-side carapaces 
in the prior art, e.g., in a time which is one third of the time in the 
prior art, without injuring of the external appearance, and the first to 
sixth abdominal segments can be eaten. 
DISCLOSURE OF THE INVENTION 
According to the present invention, there is provided an edible shrimp 
product, wherein each of abdominal carapaces interconnecting opposite ends 
of each of abdominal segment side carapaces of first to fifth abdominal or 
ventral segments of a shrimp is cut with at least one cut in order to 
simply peel off each of the abdominal segment side carapaces of the first 
to sixth abdominal segments of the shrimp in a short time, and at least a 
portion of the abdominal carapace connecting the opposite ends of the 
abdominal segment side carapace of the sixth abdominal segment is cut with 
at least one cut. 
In addition, according to the present invention, there is provided an 
edible frozen shrimp product, wherein each of the abdominal carapaces 
interconnecting opposite ends of each of the abdominal segment side 
carapaces of first to fifth abdominal segments of a shrimp is cut with at 
least one cut in order to simply peel off each of the abdominal segment 
side carapaces of the first to sixth abdominal segments of the preserved 
shrimp in a short time; at least a portion of the abdominal carapace 
interconnecting the opposite ends of the sixth abdominal segment is cut 
with at least one cut, and the entire shrimp product is frozen. 
Further, according to the present invention, there is provided a process 
for preparing an edible shrimp product with the shell peeled off, 
comprising the steps of cutting, by an edged tool, each of abdominal 
carapaces interconnecting opposite ends of each of abdominal segment side 
carapaces of first to fifth abdominal segments of a shrimp in order to 
simply peel off each of the abdominal segment-side carapaces of the first 
to sixth abdominal segments of the shrimp; cutting at least a portion of 
the abdominal carapace interconnecting the opposite ends of the sixth 
abdominal segment; and tearing off a tail segment of the shrimp with the 
abdominal carapaces cut from the tail limbs toward the first abdominal 
segment. 
In the present invention, in order to simply peel off the abdominal segment 
side carapace of each of the first to sixth abdominal segment, the cuts 
are made in the abdominal carapaces of the first to sixth abdominal 
segments in such a manner that the abdominal carapace of the film-like 
outer shell interconnecting the opposed opposite ends of the side carapace 
is cut on the abdomen side of each of the first to fifth abdominal 
segments of the shrimp, and the abdominal carapace of the film-like outer 
shell interconnecting the opposed opposite ends is cut over one half or 
more toward the tail segment on the abdomen side of the sixth abdominal 
segment. In this manner, the abdominal segment side carapaces of the first 
to sixth abdominal segments of the shrimp can be peeled off from the body 
at one time by tearing them off, for example, with the tail segment and 
tail limbs held separately by hand, by the fact that the cuts are 
previously made in the abdominal carapaces of the abdominal segments of 
the shrimp in order to cut away the opposite ends of the side carapace of 
each of the abdominal segments of the shrimp. 
In the present invention, the cuts for severing the ends of each of the 
abdominal segment side carapaces of the shrimp from each other are made to 
cut the abdominal carapaces from the first abdominal segment side carapace 
toward the sixth abdominal segment side carapace. The abdominal carapace 
may be cut at any place therein. For example, one or more cuts are 
continuously provided over the entire length for a soft film-like or 
sheet-like shell abdominal carapace between every pair of abdominal limbs 
located at each of the abdominal segments of the first to fifth abdominal 
segments of the shrimp within a region surrounded by a line connecting 
positions outwards spaced apart from every pair of abdominal limbs by 5 
mm. Further, for the abdominal carapace of the sixth abdominal segment, 
the cuts are continuously provided over a portion a length of between from 
the head breast side to the tail segment, or over one half of a length 
between the head breast and the tail segment, or over such entire length. 
The continuous cuts cause the left and right ends of each of the abdominal 
segment side carapaces of the first and sixth abdominal segments to be 
severed from each other, and facilitate the peeling-off of the abdominal 
segment side carapaces of the first to sixth abdominal segments at one 
time, for example, by tearing-off the tail segment and the tail limbs with 
both of them held by hand. However, if the cuts provided in the sixth 
abdominal segment are provided to reach the tail segment or the tail 
limbs, the peeling-off of the abdominal segment side carapaces are more 
facilitated and hence, the provision of such cuts is preferred. 
In the present invention, cuts may be provided in side carapace of the 
outer shell at the fifth or sixth abdominal segment. In this case, the 
cuts can be made obliquely in the abdominal carapace and the side carapace 
from the fifth or sixth abdominal segment toward the tail segment or the 
tail limbs, preferably, toward the tail limbs, continuously from the cuts 
already provided in the abdominal carapaces. Even in this case, the side 
carapaces extending from the first abdominal segment to the sixth 
abdominal segment, i.e., the abdominal side carapaces can be peeled off by 
one run of the operation from the body portion by tearing off the tail 
limbs and the tail segment with both of them held by hand, as in the case 
where the abdominal segment side carapace of the sixth abdominal segment 
is cut. In the present invention, as described above, the cuts are 
previously made in the abdominal carapace of each of the first to sixth 
abdominal segments of the shrimp, so that the connection between the 
opposed opposite ends (on the side of abdominal segment) of each of the 
first to sixth abdominal segments of the shrimp, or the cuts are 
previously made in the abdominal segment side carapace or the abdominal 
carapace between the sixth abdominal segment and the tail segment. Thus, 
unlike the prior art, the tearing-off of the abdominal segment side 
carapaces of the first to sixth abdominal segments of the shrimp can be 
achieved at one run of the operation by pulling the tail limbs and the 
tail segment away from each other with both of them held by hand, thereby 
achieving the peeling-off of the shell of the shrimp in a short time. 
It is preferable that the cuts are made in the abdominal carapaces of the 
first to sixth abdominal segments by scissors, because this is achieved by 
a simple and easy cut making operation. In this case, the abdominal 
carapaces of the outer shell on the abdomen side of the shrimp are cut, 
and the body meat on the abdomen side is cut. However, if the body meat is 
cut over one half of the thickness of the meat of the back side from the 
abdomen side, it is not preferable, because the body meat is easy to open, 
resulting in a lowered commercial value of the shrimp product. The cutting 
of the body meat in the present invention is carried out along with the 
cutting the abdominal carapaces, but it is preferable that the body meat 
is cut in a small amount. Therefore, it is preferable that the cutting of 
the body meat is conducted over one half or less, or smaller than one half 
or one third of the thickness of the back-side body portion from the 
abdomen side of the body meat. 
In the present invention, the cuts are previously provided in the abdominal 
segment side carapaces or the abdominal carapaces of the first to sixth 
abdominal segments of the shrimp. Therefore, if the tail segment and the 
four tail limbs are pulled in opposite directions, the abdominal segment 
side carapaces and the abdominal carapaces of the outer shell on the first 
to sixth abdominal segment and the outer shell portions on the abdominal 
limbs and the tail segment of the shrimp can be completely removed in a 
short time of, for example, 5 seconds and by one run of the simple 
operation, thereby simply and easily providing only the body meat and the 
tail limbs. 
The present invention will now be described by way of embodiments, and is 
not limited in any way to the following illustration and description of 
the embodiment.

BEST MODE FOR CARRYING THE PREFERRED EMBODIMENTS 
As shown in FIG. 6, the head portion and the breast portion of a shrimp 1 
are covered with a head breast carapace 2 and connected to an outer shell 
3 on an abdomen portion. The abdomen 4 comprised of seven segments 
comprises a first abdominal segment 5, a second abdominal segment 6, a 
third abdominal segment 7, a fourth abdominal segment 8, a fifth abdominal 
segment 9 and a sixth abdominal segment 10, as well as a tail segment 11. 
These segments are covered with the carapaces, i.e., the outer shell. The 
first abdominal segment 5 is covered with a first abdominal segment side 
carapace 12 of the outer shell; the second abdominal segment 6 is covered 
with a second abdominal segment side carapace 13 of the outer shell; the 
third abdominal segment 7 is covered with a third abdominal segment side 
carapace 14 of the outer shell; the fourth bdominal segment 8 is covered 
with a fourth abdominal segment side carapace 15 of the outer shell; the 
fifth abdominal segment 9 is covered with a fifth abdominal segment side 
carapace 16 of the outer shell; and the sixth abdominal segment 10 is 
covered with a sixth abdominal segment side carapace 17 of the outer 
shell. The tail segment 11 is located adjacent the sixth abdominal segment 
10 and covered with a tail segment side carapace 18 of the outer shell. 
(FIG. 4) 
The operation of peeling-off of the shell of the shrimp is to separate the 
first abdominal segment side carapace 12 on the first abdominal segment 5, 
the second abdominal segment side carapace 13 on the second abdominal 
segment 6, the third abdominal segment side carapace 14 on the third 
abdominal segment 7, the fourth abdominal segment side carapace 15 on the 
fourth abdominal segment 8, the fifth abdominal segment side carapace 16 
on the fifth abdominal segment 9, the sixth abdominal segment side 
carapace 17 on the sixth abdominal segment 10 and the tail segment side 
carapace 18 on the tail segment 11 from a body portion 19 (see FIGS. 2, 3 
and 4). 
In an embodiment shown in FIG. 1, a cutting which cuts the abdominal 
carapaces to make a cut 20 is applied to the carapaces (abdominal 
carapaces) of the outer shell on the abdomen side, which are soft as 
compared with the carapaces (side carapaces) of the outer shell on the 
back side of the shrimp 1. This cut 20 (see FIGS. 1 to 3, 5, 7 and 8) is 
made to extend through a first abdominal carapace 21 corresponding to the 
first abdominal segment 5, a second abdominal carapace 22 corresponding to 
the second abdominal segment 6, a third abdominal carapace 23 
corresponding to the third abdominal segment 7, a fourth abdominal 
carapace 24 corresponding to the fourth abdominal segment 8, a fifth 
abdominal carapace 25 corresponding to the fifth abdominal segment 9 and a 
sixth abdominal carapace 26 corresponding to the sixth abdominal segment 
10. An end 27 of the cut 20 reaches an end 28 of the tail segment 11. 
The cut 20 is made by cutting the first to sixth abdominal carapaces 21 to 
26 sequentially, for example, from a point where a body meat 19 is 
exposed, by scissors, in a manner that the cutting is stopped when the end 
27 of the cut 20 reaches the end 28 of the tail segment 11. 
For the shrimp 1 having the cut 20 made continuously from the first 
abdominal carapace 21 to the end 28 of the tail segment 11 in the above 
manner, the first to sixth side carapaces 12 to 17 can be easily pulled 
away simultaneously from the body meat 19 by one run of a pulling-away 
operation along with the first to sixth abdominal carapaces 21 to 26 by 
tearing off the shrimp from the side of the tail segment 11 with the tail 
segment 11 held by one hand and with outer or inner ones 29 or 30, or 
outer and inner ones 29 and 30 of tail limbs held by the other hand. In 
the above manner, according to this embodiment, a time of about 5 seconds 
suffices to peel off the outer shell of one tail of shrimp. 
In an embodiment shown in FIG. 2, an end 27 of a cut 20 is terminated at a 
point beyond one half of the length of the abdominal carapace 26 of the 
sixth abdominal segment, and this cut 20 is short, as compared with the 
cut 20 in FIG. 1. Even if the cut 20 does not reach the end 28 of the tail 
segment 11, the first to sixth side carapaces 12 to 17 of the shrimp 
having the cut 20 made in the same manner as in the embodiment shown in 
FIG. 1 to extend to the point beyond one half of the length of the sixth 
abdominal carapace 26 of the sixth abdominal segment toward the abdominal 
segment can be easily pulled away simultaneously from the body meat 19 by 
one run of a pulling-away operation along with the first to sixth 
abdominal carapaces 21 to 26 by tearing off the shell of the shrimp from 
the side of the tail segment 11 with the tail segment 11 held by one hand 
and with outer or inner ones 29 or 30, or outer and inner ones 29 and 30 
of the tail limbs held by the other hand. In the above manner, according 
to this embodiment, a time of about 5 seconds suffices to peel off the 
outer shell of one tail of shrimp. 
In the embodiment shown in FIG. 2, the cut 20 is made by sequentially 
cutting the first to fifth abdominal carapaces 21 to 26 from the point 
where the body meat 19 is exposed, by the scissors, as in the embodiment 
shown in FIG. 1. In the sixth abdominal carapace 26, the cut 20 is made to 
extend at a length which is more than one half of the length of the sixth 
abdominal carapace 26 toward the abdominal segment. 
When the cut 20 is made in the sixth abdominal carapace 26, the sixth 
abdominal carapace 26 can be cut to a line interconnecting ends of roots 
31 of both abdominal limbs. In this case, a terminal position to which the 
sixth abdominal carapace is cut is definitely defined, which is 
preferable. 
In an embodiment shown in FIG. 3, an end 27 of a cut 20 is terminated at a 
point on a line interconnecting roots 31 of the tail limbs. In this 
embodiment, another cut 32 is further made intersecting the cut 20 at 
substantially right angles to extend to the roots 31 or upper ends of the 
roots 31. 
In this embodiment, the cut 20 is first made by sequentially cutting the 
first to fifth abdominal carapaces 21 to 25, for example, from a point 
where the body meat 19 is exposed, by scissors, as in the embodiment shown 
in FIG. 1, and then, cutting the sixth abdominal carapace 26 to the 
location on the line interconnecting the roots 31 of the both abdominal 
limbs. The other auxiliary cut 32 is made by cutting the abdominal 
carapace 26 and the side carapace 17 on opposite sides of the cut 20, so 
that the cut 32 is connected to the end 27 of the cut 20 at right angles. 
FIG. 4 shows a side view of a shrimp having a cut 32 in a form different 
from that in FIG. 3, according to an embodiment different from the 
embodiment shown in FIG. 3. In this embodiment, the cut 32 is made at a 
short length in the sixth abdominal carapace, as compared with the length 
in FIG. 3. In FIG. 4, the cut 32 is made to extend toward the back to the 
extent not beyond an upper end of the roots 31 of the tail limbs on the 
side of the back. 
In the embodiments shown in FIGS. 3 and 4, the cuts are comprised of the 
cut 20 and the cut 32 different from the cut 20. For the shrimps having 
the cuts made in the above manner, the outer shell can be more reliably 
and easily peeled off than for the shrimps in the embodiments shown in 
FIGS. 1 and 2. 
More specifically, for the shrimps having the cuts made in the above 
manner, the first to sixth side carapaces 12 to 17 can be easily pulled 
away simultaneously from the body meat 19 by one run of the pulling-away 
operation along with the first to sixth abdominal carapaces 21 to 26 and 
the tail segment 11 by tearing off the shrimp with the tail segment 11 
held by one hand with outer or inner ones, or outer and inner of the tail 
limbs held by the other hand. In the above manner, according to this 
embodiment, a time of about 5 seconds suffices to peel off the outer shell 
of one tail of shrimp. 
In the embodiments shown in FIGS. 3 and 4, the cut 32 is made to extend to 
the cut 20 toward the sixth side carapace 26, but the cut 32 may be made 
to extend from the cut 20 toward the vicinity of the roots 31 of the tail 
limbs. In this case, it is preferable that the cut 32 is made from the end 
27 of the cut 20 in the sixth abdominal carapace 26, but the cut 32 may be 
made from the end 27 of the cut 20 in the fifth abdominal carapace 25. 
In an embodiment shown in FIG. 5, an end 27 of a cut 20 in the sixth 
abdominal carapace 26 is terminated at a point considerably spaced apart 
from the roots 31 of the tail limbs. In this embodiment, other cuts 33 are 
further made to extend toward the roots 31 of the tail limbs and inclined 
at an acute angle from the end 27 of the cut 20 toward the roots 31 of the 
tail limbs. 
In this embodiment, the cut 20 is first made by sequentially cutting the 
first to fifth abdominal carapaces 21 to 25, for example, from a point 
where the body meat 19 is exposed, and further cutting the sixth abdominal 
carapace 26 to a suitable point corresponding to one half or more of the 
length of the sixth abdominal carapace. Then, the other cuts 33 are made 
by cutting the abdominal carapace 26 and the side carapace 17 from the end 
27 of the cut 20 toward the roots 31 of the tail limbs or the vicinity 
thereof. 
FIG. 6 shows the shrimp particularly having the head breast portion in a 
side view according to the embodiment shown in FIG. 5, wherein the other 
cuts 33 made to extend toward the roots 31 of the tail limbs are shown. 
In the embodiments shown in FIGS. 5 and 6, the cuts are comprised of the 
cut 20 and the cut 33 different from the cut 20. For the shrimps having 
the cuts made in the above manner, the outer shell can be more reliably 
and easily peeled off than for the shrimps in the embodiments shown in 
FIGS. 1 and 2. 
More specifically, for the shrimps having the cuts made in the above 
manner, the first to sixth side carapaces 12 to 17 can be easily pulled 
away simultaneously from the body meat 19 by one run of the pulling-away 
operation along with the first to sixth abdominal carapaces 21 to 26 and 
the tail segment 11 by tearing off the shrimp from the side of the tail 
segment 11 with the tail segment 11 held by one hand with outer or inner 
ones, or outer and inner of the tail limbs held by the other hand. In the 
above manner, according to this embodiment, a time of about 5 seconds 
suffices to peel off the outer shell of one tail of shrimp. 
In the embodiments shown in FIGS. 5 and 6, the cuts 33 are made to extend 
from the cut 20 toward roots 31 of the tail limbs, but the cut 33 may be 
made to extend from the cut 20 toward the vicinity of the roots 31 of the 
tail limbs. In this case, it is preferable that the cuts 33 are made from 
the end 27 of the cut 20 in the sixth abdominal carapace 26, but the cuts 
33 may be made from the end 27 of the cut 20 in the fifth abdominal 
carapace 25. 
In an embodiment shown in FIG. 7, a cut 34 cut through from the first to 
sixth abdominal carapaces is made in those ends (on the side of side 
carapaces) of the first to sixth abdominal carapaces 21 to 26, which are 
each outside a pair of abdominal limbs (35 to 39) on each of the abdominal 
segments (5 to 10). On the contrast, in the embodiments shown in FIGS. 1 
to 6, the cut 20 is made between a pair of first abdominal limbs 35, 
second abdominal limbs 36, third abdominal limbs 37, fourth abdominal 
limbs 38 and fifth abdominal limbs 39 formed on first to fifth abdominal 
segments. Therefore, the embodiment shown in FIG. 7 is different from the 
embodiments shown in FIGS. 1 to 6 in respect of the position of the cut 
made in the abdominal carapaces. 
In this embodiment, the end 27 of the cut 34 reaches the end 28 of the tail 
segment 11, as shown in FIG. 7. Therefore, as is the cut 20 in the 
embodiment shown in FIG. 1, the cut 20 is made by cutting the first to 
sixth abdominal carapaces 21 to 26 at the position outside the abdominal 
limbs on the side where the body meat 19 is exposed, by scissors, until 
the cut 20 reaches the end 28 of the tail segment 11. 
For the shrimp having the cut 34 made therein, as in the shrimps in the 
embodiments shown in FIGS. 3 to 6, even if the cut 20 as shown in FIG. 7 
is made at the position near the ends of the abdominal carapaces on the 
side carapaces, the first to sixth side carapaces 12 to 17 can be easily 
pulled away simultaneously from the body meat 19 by one run of the 
pulling-away operation along with the first to sixth abdominal carapaces 
21 to 26 by tearing off the shrimp from the tail segment 11 with the tail 
segment 11 held by one hand and with the outer or inner ones 29 or 30 or 
outer and inner ones 29 and 30 of the tail limbs held by the other hand. 
In the above manner, according to this embodiment, a time of about 5 
seconds suffices to peel off the outer shell of one tail of shrimp. 
An embodiment shown in FIG. 8 is different from the embodiments shown in 
FIGS. 5 and 6 in that a cut 34 cutting the first to sixth abdominal 
carapaces is made in those ends of the first to sixth abdominal carapaces 
21 to 26, which are each outside a pair of abdominal limbs on each of the 
abdominal segments (5 to 10). 
In the embodiment shown in FIG. 8, an end 27 of the cut 34 is terminated at 
a point which is far spaced apart from the roots 31 of the tail limbs 11, 
but in this embodiment, other cuts 33 are made to extend toward the roots 
31 of the tail limbs and inclined at an acute angle from the end 27 of the 
cut 34 toward the tail segment 11 or the tail limbs 29 and 30. 
In this embodiment, the cut 33 is made to extend from the cut 34 toward the 
roots 31 of the tail limbs, but the cut 33 may be made to extend from the 
cut 34 toward the vicinity of the roots 31 of the tail limbs. In this 
case, it is preferable that the cut is made from the end 27 of the cut 34 
in the sixth abdominal carapace 26, but may be made from the end 27 of the 
cut 34 in the fifth abdominal carapace. 
In this embodiment, the cut 34 is made by first cutting the first to fifth 
abdominal carapaces 21 to 25 sequentially by scissors, for example, from a 
point where the body meat 19 is exposed and then cutting the sixth 
abdominal carapace 26 to a suitable point. Then, the inclines cuts 33 are 
made by cutting the abdominal carapace 26 and the opposite side carapaces 
17 from the end 27 of the cut 34 toward the roots 31 of the tail limbs on 
the opposite sides. 
In the embodiment shown in FIG. 8, the cuts are formed from the cut 34 and 
the cuts 33 different from the cut 33 in FIGS 4 and 5. For the shrimp 
having the cuts made in the above manner, the peeling-off of the outer 
shell is achieved more reliably and easily than that of the shrimp in the 
embodiment shown in FIG. 7. 
More specifically, for the shrimp having the cuts formed from the cut 34 
and the other cuts 33 as shown in FIG. 8, the first to sixth side 
carapaces 12 to 17 can be easily pulled away simultaneously from the body 
meat 19 by one run of the pulling-away operation along with the first to 
sixth abdominal carapaces 21 to 26 by tearing off the shrimp from the side 
of the tail segment 11 with the tail segment 11 held by one hand with 
outer or inner ones 29 or 30, or outer and inner ones 29 and 30 of the 
tail limbs held by the other hand. In the above manner, according to this 
embodiment, a time of about 5 seconds suffices to peel off the outer shell 
of one tail of shrimp. 
Industrial Applicability 
In the present invention, the outer shell of one tail of shrimp can be 
completely removed in a time of about 5 seconds by one run of the simple 
operation. Therefore, as compared with the prior art peeling-off process 
requiring a time of about 15 seconds for peeling off the outer shell of 
the shrimp by four runs of the operation, while leaving the outer shell 
portion on the sixth abdominal segment, the time taken per tail of shrimp 
can be shortened considerably, i.e., to one third of the time taken in the 
prior art process, and moreover, no outer shell portion is left unpeeled. 
In the present invention, the outer shell portion on the tail segment is 
removed along with the side carapaces and the abdominal carapaces on the 
abdominal segment, i.e., simultaneously with the outer shell portions on 
the other abdominal segments by one run of the operation. To remove the 
carapace on the tail segment, no special operation is required. For the 
shrimp product dressed with the outer shell remaining affixed thereto 
according to the present invention, the operation is simple, as compared 
with the prior art shrimp product made by peeling off the outer shell by 
three runs of a manual operation using a bare hand. Therefore, the outer 
shell portions on all the first to sixth abdominal segments as well as the 
tail segment can be easily peeled off by one run of the operation without 
use of a bare hand, for example, by holding the tail limbs and lifting the 
tail segment by a fork. 
According to the present invention, the cut cutting the abdominal carapaces 
on the first to sixth abdominal segments severs the body meat at a 
thickness of one half or less and hence, the abdomen of the shrimp is not 
opened, and the shrimp assumes an external appearance just as the abdomen 
is not cut. Therefore, the commercial value of the shrimp product cannot 
be reduced. Moreover, the peeling-off of the shell of the shrimp can be 
performed quickly and hence, the shrimp product is suitable for use in a 
food served in a pot. 
Further, in the present invention, the outer shell portion and the side 
carapace on the sixth abdominal segment are also simultaneously removed 
and hence, even that meat portion in the sixth abdominal segment area 
which is discarded because it is difficult to eat and which occupies 5 to 
10 percent based on the entire meat, can be eaten. 
The edible shrimp product according to the present invention need not be 
dressed into a processed product of shrimp with the outer shell peeled off 
as in the prior art, because the outer shell, i.e., the side carapaces on 
the abdominal segments can be simply peeled off by one run of the 
operation. In addition, because the outer shell remains affixed to the 
shrimp, the flavor is maintained; the side area reduced by 15 to 25 
percent in the prior art is not reduced at all; and the external 
appearance is not injured at all and hence, the commercial value of the 
shrimp product is not reduced. 
Although the present invention has been described in relation to particular 
embodiments thereof, many other variations and modifications and other 
uses will become apparent to those skilled in the art. Therefore, the 
present invention is to be limited not by the specific disclosure herein, 
but only by the appended claims.