Ernest J Voisin from Patterson, LA, age 50

Us Patents

Apparatus For Pressure Treating Shellfish
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US Patent:

6393977, May 28, 2002
Filed:

Mar 14, 2000
Appl. No.:

09/524442
Inventors:

Ernest A. Voisin - Houma LA
Assignee:

Innovatit Seafood Systems, LLC - Houma LA
International Classification:

A22C 2904
US Classification:

99467, 99516, 99535, 99536, 422295, 425 77, 452 15
Abstract:

The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p. s. i. to 50,000 p. s. i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Process Of Elimination Of Bacteria In Shellfish And Of Shucking Shellfish
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US Patent:

6426103, Jul 30, 2002
Filed:

Dec 15, 2000
Appl. No.:

09/736708
Inventors:

Ernest A. Voisin - Houma LA
Assignee:

Innovatit Seafood Systems LLC - Houma LA
International Classification:

A23B 400
US Classification:

426113, 426129, 426643, 426389, 426412, 426506, 426521, 426524, 422 1, 422 39, 452 12, 452 13, 452 15
Abstract:

The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p. s. i. to 150,000 p. s. i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature to 150Â F. , leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p. s. i. to 100,000 p. s. i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Method Of Retaining Closure Of Shelled Bi-Valve Mollusks And An Apparatus Therefor
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US Patent:

6564533, May 20, 2003
Filed:

Jun 23, 2000
Appl. No.:

09/602906
Inventors:

Ernest A. Voisin - Houma LA
Assignee:

Innovatit Seafood Systems, LLC - Houma LA
International Classification:

B65B 2700
US Classification:

53557, 53585
Abstract:

A method and apparatus for retaining closure of shells of raw molluscan shellfish prior to high pressure processing involves positioning of heat-shrinkable band around each individual shellfish. The shellfish is then exposed to heated air of about 300-400 degrees Fahrenheit to 2-3 seconds, a time sufficient to cause shrinking of the band and secure adherence of the band to the shells. To prevent denaturing of raw shellfish the banded shellfish is then immediately exposed to a stream of cold air, about 30 degrees Fahrenheit for 1 second. Cooling of the banded shellfish arrests the heating process and helps retain sensory qualities of the product.

Process Of Elimination Of Bacteria In Shellfish And Of Shucking Shellfish
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US Patent:

6537601, Mar 25, 2003
Filed:

Nov 27, 2000
Appl. No.:

09/723363
Inventors:

Ernest A. Voisin - Houma LA
Assignee:

Innovatit Seafood Systems, LLC - Houma LA
International Classification:

A23B 400
US Classification:

426113, 426129, 426643, 426389, 426412, 426506, 426521, 426524, 452 14, 452 15
Abstract:

The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 10,000 p. s. i. to 60,000 p. s. i. for 1-15 minutes. The process is conducted at elevated temperatures, in the range of between 50 and 130 degrees Fahrenheit, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p. s. i. to 60,000 p. s. i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Bottom Discharge Container
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US Patent:

6824019, Nov 30, 2004
Filed:

May 8, 2002
Appl. No.:

10/141656
Inventors:

Ernest Voisin - Houma LA
Assignee:

Innovatit Seafood Systems, LLC - Houma LA
International Classification:

B67D 506
US Classification:

2221812, 222509
Abstract:

A liquid container has a removable bottom lid and a drain opening formed in the center of the lid. The drain opening is normally closed with a displaceable drain valve that frictionally engages the opening wall and prevents escape of liquid from the container. When the valve is moved upwardly, unseating the valve, the liquid is allowed to drain from the container. The bottom lid is secured to the container wall by a pair of removable pins extending perpendicularly to a longitudinal axis of the container. The lid carries two or more support members that rest on the bottom of the high-pressure processing chamber to prevent damage or scratching of the inner wall of the pressure chamber. The dimensions of the supporting members and the pins do not exceed the inner diameter of the pressure chamber.

Process Of Elimination Of Bacteria In Shellfish, Of Shucking Shellfish And An Apparatus Therefor
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US Patent:

20020006465, Jan 17, 2002
Filed:

Sep 10, 2001
Appl. No.:

09/949704
Inventors:

Ernest Voisin - Houma LA, US
International Classification:

A23L001/325
US Classification:

426/643000
Abstract:

The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Method Of Processing Crustaceans
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US Patent:

20070009635, Jan 11, 2007
Filed:

Aug 8, 2006
Appl. No.:

11/500557
Inventors:

Ernest Voisin - Houma LA, US
International Classification:

B65B 25/06
B65B 55/00
US Classification:

426410000
Abstract:

The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.

Method Of Processing Crustaceans
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US Patent:

20080305230, Dec 11, 2008
Filed:

Aug 21, 2008
Appl. No.:

12/195616
Inventors:

Ernest G. Voisin - Houma LA, US
International Classification:

A23L 1/31
A23L 3/015
US Classification:

426479, 426521
Abstract:

The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.