FR2791243A1 - Oyster preparation for subsequent opening, is executed by T-shaped utensil whose pointed end is passed through adductor muscle, to re-appear and be pulled out, severing muscle with crossbar of T - Google Patents

Abstract

The adductor muscle (M) is pierced by a rod (10) with a bar (11) across one end, which is stopped against the muscle, whilst the other end of the rod re-emerges from the oyster, such that by pulling it subsequently, the bar severs the muscle. An Independent claim is included for the corresponding utensil.

Description

The present invention relates to a process for the preparation of

  bivalves, especially oysters, for later opening.

  More precisely, this process makes it possible to section the adductor muscle of bivalves after having introduced through this muscle a mechanism which becomes sharp during a pulling movement. Another aspect of the invention consists of a utensil for placing

implementing this process.

  A final aspect of the invention relates to bivalves provided with a

like a utensil.

  Methods of treating bivalves such as oysters or clams have already been proposed, with a view to their subsequent opening, which consist in causing the bivalve to open slightly, then in introducing therein a means of sectioning their adductor muscle, this means can be operated later from the outside

said bivalves.

  Thus, document FR-A-2 735 964 describes a process in which the cutting means consists in strapping the adductor muscle,

  extended by a gripper located outside the bivalve.

  The installation of the strapping is long to implement and is, on the other hand,

  likely to injure the bivalve due to lack of precision during handling.

  Furthermore, document FR-A-2 761 233 discloses a process

  which consists in introducing between the two valves, transversely to the bivalve and to-

  beyond its adductor muscle relative to its hinge, an elongated organ,

  deformable and sharp, food grade.

  The method also includes a subsequent step which consists in anchoring one end of the organ outside the bivalve, the opposite end of

  the member being provided with a gripping member which is left outside.

  In a preferred embodiment, the elongated member consists of a wire which it is necessary to have to slide along the irregular wall of the oyster in order to cut the muscle. It follows the risks of wire breakage or loss of tightness of the bivalve by the use of a wire having too large a section. The present invention aims to solve the problems set out above by proposing a process for the preparation of bivalves which can be implemented more easily, without loss of tightness, or risk of breaking the means.

sectioning.

  This process for the preparation of bivalves, in particular oysters, with a view to their subsequent opening, is of the type according to which the bivalves are made to open and a means of cutting their adductor muscle is introduced therein

  can be activated later from outside the bivalves.

  It is characterized by the fact that the adductor muscle is pierced by means of a rod, one end of which carries a generally transverse bar, this bar being intended to abut against said muscle, while the second end of the rod comes out of the bivalves, so that by pulling on this second end, the displacement of said bar causes the muscle to be cut. Thus, to subsequently open the bivalve, it suffices to pull the part of the rod which emerges from it. This traction is carried out directly opposite the muscle, this with a single point of contact. Therefore, with equal wire cross-section, this greatly reduces the risk of the mechanism breaking.

  compared to that described in FR-A-2 761 233.

  According to a preferred embodiment of the invention, the method

  which has just been described is used during the culture of said bivalves.

  Another aspect of the invention consists of a utensil for placing

  using the method described above.

  This utensil is particularly remarkable in that it comprises a rod, one end of which carries a generally transverse bar, which gives it the general shape of a "T", the length of the rod being such that

  its free end can come out of the bivalve.

  According to preferred embodiments of this utensil - said bar extends perpendicular to said rod; - Said bar has a shape in an arc of a circle; - Said bar has a generally triangular cross-section whose apex extends in the plane of the rod, so as to constitute a cutting edge; - the free end of the rod is extended by a gripping member; - Said rod has a first section attached to said bar, which is extended by a second section of section and / or greater rigidity than the first section and whose free end is preferably tapered, this second section being intended to be severed after placement through the adductor muscle; - the two sections are connected to each other by two branches, so that after cutting the second section, the two branches

  constitute a loop forming a gripping member.

  A final aspect of the invention relates to bivalves provided with a utensil such as that described above. Other features and advantages of the present invention

  will appear on reading the detailed description which will follow in a

  preferred achievement. This description will be made with reference to the accompanying drawings

  in which: - Figure I is a schematic perspective view of a ajar oyster, after implementing the method according to the invention; Figures 2 to 4 are top views of the lower valve of an oyster, its adductor muscle being sectioned, intended to illustrate the implementation of the method according to the invention, according to a first embodiment; FIG. 5 is a partial perspective view of a utensil according to the invention; - Figure 6 is a perspective view of a particularly preferred embodiment of the utensil; - Figures 7 and 8 are simplified top vules of two additional embodiments of said utensil; - Figure 9 is a partial side view of the embodiment of Figure 8; FIG. 10 is a top view of yet another mode of

realization of said utensil.

  Referring to Figure 1, there is shown a bivalve consisting of an oyster H which is shown partially open, which means that its valve

  upper VI is slightly moved away from its lower valve V2.

  There has been set up a means of sectioning its adductor muscle M, which is intended to be able to be actuated subsequently from outside

  the oyster, with a view to its opening and, of course, its consumption.

  An example of such a utensil is shown in Figure 5.

  This utensil essentially comprises a rod 10, for example made from a wire of food-grade plastic or a metallic material. Preferably, this rod has a circular section and its diameter is, for

  example, of the order of a millimeter.

  One end of this rod carries a generally transverse bar 11, preferably made of the same material. When the material used is a plastic material, the utensil is preferably obtained by molding

in one piece.

  As is clearly visible in Figure 5, the utensil has the general shape of a "T", the length of the bar 1 1 being much less than that of the rod 10. As an indication these lengths are respectively l 'order of a

  centimeter for the bar 11, and ten to fifteen centimeters for the rod 10.

  Particularly advantageously, the rod extends from the

center of the bar.

  The material of the utensil must be chosen strong enough not to break easily and flexible enough to be

deformed, in particular by traction.

  As said above, the process which is the subject of the present invention comprises known stages according to which the bivalve H is made to open and a means of sectioning its adductor muscle M is introduced therein. This process is preferably carried out implemented during the cultivation of bivalves, that is to say a few weeks or even a few months before their sale or, possibly, at the end of this culture. The step to make it open is done by soaking it in a solution well known to oyster farmers which consists for example of a mixture of fresh water and salt water, added with

magnesium chloride.

  When the two valves VI, V2 of the bivalve have moved away from each other, a utensil I such as that described above is positioned transversely with respect to the oyster, so that the free end of its stem 10 come into contact with the muscle M. The rod is then forced against the muscle so that it is

pierced by the rod.

  This operation is relatively easy to perform in so far as the adductor muscle M is made up of a multitude of parallel muscle fibers, connecting valve VI to valve V2. The introduction movement of the rod 10 is carried out transversely relative to the muscle, which explains its ease of

  implementation (arrow f, figure 2).

  The introduction movement is continued until the bar 11 abuts against the adductor muscle. We are then in the position of Figure 3. We see that the transverse strip 11 is completely contained

inside the oyster.

  Of course, a rod section 10 will have been chosen capable of not compromising the "tightness" of the bivalve after the utensil has been put in place, which means that this rod must not prevent its subsequent complete closure. When it is desired to open the bivalve for consumption, it suffices to pull the rod 10 in the direction of the arrow f so that the rod 11 becomes a cutting edge in motion which, under the effect of traction

  exercised, cuts the M muscle until it separates into two distinct parts.

  The opening operation of the bivalve is then carried out.

  According to the method according to the invention, the implementation of which is simple and can be carried out manually or mechanically, the risks of injury to the bivalve are relatively reduced insofar as one always operates

in one direction.

  It should be noted that after introduction of the utensil, the end of the rod which remains outside the bivalve can remain in its original state, which allows release and normal handling without danger for said bivalve. In order to facilitate the pulling movement on the utensil 1, there may be provided at the end 10 of the rod a loop 12 for gripping. This is what has been illustrated in FIGS. I and 10. However, in another embodiment, it

  could be a handle other than a loop.

  In Figure 6 is shown a particularly preferred embodiment of the invention. We are dealing here with a utensil 1 whose bar 11 is arched, its concavity being turned towards the rod 10. This shape is intended to allow a partial encirclement of the muscle M and to guarantee the good

positioning of the cookware.

  The rod 10 consists of a first section 100 attached to the bar. This section is preferably made of a thin and resistant wire. It is

  extended by a second section 102 of greater section and / or rigidity.

  The free end 103 of this section is tapered and shaped as a point.

  In the example shown here, the two sections are separated by two branches 101 forming a kind of loop, the section of which is for example

identical to that of section 100.

  When this utensil is made of plastic, it can

  then be molded in one piece.

  The function of the section 102 is to allow easy installation

  of the utensil through the M muscle, by its section and / or its high rigidity.

  Its tapered end 103 further facilitates this positioning.

  During the pulling movement of the rod 10 through the muscle, the ramifications will approach each other and the bar will come

gradually in abutment.

  We will then be able to detach the section 102 from the rod 10, in particular by sectioning, in the zone s identified in FIG. 6, that is to say just upstream

ramifications 101.

  These then constitute a loop 12 forming a member of

  grip for the subsequent opening of the bivalve.

  The only spring of the bivalve is the rod 10 formed from the section 10 which, from the

  made of its reduced section, does not interfere with its closure.

  In a different embodiment, the cookware could be

devoid of ramifications.

  Finally, the installation of this utensil can be done, with a few modifications, with the material used to place on clothes of

  small plastic label holders.

  In Figure 7 is shown an embodiment similar to that

  of Figure 5, but in which the bar is arched.

  Finally, in the embodiment of Figure 8, the transverse bar 11 of the utensil I has a triangular section whose apex extends in the plane of the rod 10. It is easily understood that during the traction which will be operated on this rod, the edge materialized by the apex 110 will constitute a cutting edge facilitating the operation of sectioning the adductor muscle M. Of course, the method according to the invention can be implemented

  with other bivalves, including clams.

Claims (10)

  1. Process for the preparation of bivalves, in particular oysters (H), with a view to their subsequent opening, according to which said bivalves (H) are made to open and a means of cutting their adductor muscle (M) is introduced therein ) can be actuated later from the outside of said bivalves, characterized in that said adductor muscle (M) is pierced by means of a rod (10), one end of which carries a generally transverse bar (11), this bar being intended to come into abutment against said muscle (MNI), while the second end of the rod (10) emerges from said bivalves, so that, by pulling on said second end, the displacement of said bar (11) causes cutting muscle (M).   2. Method according to claim 1, characterized in that said steps which consist in causing said bivalves (H) to open in half and in introducing therein a means of sectioning their adductor muscle (M) are put in   work during the culture of said bivalves.   3. Utensil for implementing the method according to one of   Claims 1 or 2, characterized in that it comprises a rod (10), one of which   end carries a generally transverse bar (11), which gives it the general shape of a "T", the length of said rod being such that its free end can emerge from said bivalve (H).   4. Utensil according to claim 3, characterized in that   said bar (11) extends perpendicular to said rod (10).   5. Utensil according to claim 3, characterized in that   said strip (11) has an arcuate shape.   6. Utensil according to one of claims 3 to 5, characterized by the   the fact that said strip (11) has a generally triangular cross-section whose apex (110) extends in the plane of the rod (10), so as to constitute a cutting edge.   7. Utensil according to one of claims 3 to 6, characterized by the   causes the free end of the rod (10) to be extended by a gripping member (12).   8. Utensil according to one of claims 3 to 6, characterized by the   the fact that said rod (10) has a first section (100) attached to said bar (10), which is extended by a second section (102) of greater section and / or rigidity than the first section (100) and whose the free end is preferably tapered, this second section (102) being intended to be selected after setting   place through the adductor muscle (M).   9. Utensil according to claim 8, characterized in that the two sections (100, 102) are connected to each other by two branches (101), so that after cutting the second section (102), the two ramifications   constitute a loop (12) forming a gripping member.   10. Bivalves provided with a utensil according to one of claims 3 to 9.