PATENT CLAIM ANALYSIS

Application Number: 16001803
Application Type: Utility
Filing Date: 2018-06
Publication Date: 2018-10
Patent Classification: ["426", "401000"]

Abstract:
A system and method are disclosed for processing packaged seafood containing shrimp or other non-crab shellfish species. Embodiments of the disclosed method provide a pasteurized shellfish product having a longer refrigerated shelf-life than experienced with conventional shellfish processing methods, and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than are retained by shellfish made according to current processing methods.

Claim (Index 9):
A pasteurized product according to  claim 1  wherein said product has been prepared by a process comprising the following steps:\n cooking uncooked seafood selected from the group consisting of shrimp and non-crab shellfish at a first, selected, cooking temperature that is not higher than 190\u00b0 F. for a time sufficient to cook the seafood to a uniform temperature, substantially uniformly coagulate proteins in the seafood, and reach an internal cooking temperature to obtain cooked seafood; \n immediately and rapidly cooling the cooked seafood with a cold brine containing 1.25-2 wt % salt to a temperature that is about 40\u00b0 F. or less and that is sufficiently low to stop the cooking process and produce cooled, cooked, seafood; \n rinsing the cooled, cooked, seafood with a brine rinsing solution to remove any coagulated proteins released during the cooking step; \n packaging the cooled, rinsed, cooked, seafood in a soft, semi-rigid, or rigid container that is conducive to rapid heat penetration and that is suitable to withstand pasteurization temperatures; \n when using a rigid or semi-rigid container, filling the container of cooled, rinsed, cooked, seafood with a packing brine in an amount sufficient to submerge the cooled, rinsed, cooked, seafood completely; \n sealing the container of cooled, rinsed, cooked, seafood; \n pasteurizing the container of cooled, rinsed, cooked, seafood at a pasteurizing temperature by heating the packaged seafood to an internal pasteurizing temperature that is not more than 190\u00b0 F. and that is not higher than said internal cooking temperature to thereby inhibit the release of protein from the packaged seafood, said pasteurizing step occurring for a time sufficient to achieve control of nonproteolytic  C. botulinum  type B in the package; and \n immediately and rapidly cooling the pasteurized, packaged, seafood by immersing the pasteurized, packaged, seafood container in a cold-water bath to stop pasteurization and produce a packaged, pasteurized, seafood product that is stable for about 9-18 months when stored at refrigeration conditions of 40\u00b0 F. or less.

Metadata:
- Claim Count in Document: 47.0
- Percentile: 94.0
- Lexical Diversity: 1.39623
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['13681027', '10439815', '12144798', '10691480', '10876365']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7261806603514555
- 35 USC 102 Novelty (BERT): 0.4973554156037639
- Combined Prediction Score: 0.7032981358766863
- Mean Citation Score: 202.72714
- Max Citation Score: 208.1478
- Similarity Product: 133.88418431843522

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 0
- Claim Label 112: 1
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test