Abstract: An automatic removal method of a shrimp line completes the automatic removal of the shrimp line based on a recognition system, a control system, a feed system, a detection device, a loading device and an auxiliary device. Firstly, by adopting a method of photographic contrast, in a moving process of a shrimp to be treated on a device, a photographing mechanism can take candid photographs according to a preset feature picture, and then controls the track of a tool to remove a shrimp line to complete the purpose of automatically removing the shrimp line. The method has small manual operation, high automation, safe operation, high integration degree of the device, portability, and good removal efficiency of the shrimp line, and is suitable for family meals and table food in restaurants.

Abstract: An oyster shucker apparatus comprises a base element comprising a first indentation, a cover element connected at an angle to an end of the base element, either removably connected thereto or hinged thereto, the cover element having a second indentation, the first and second indentations sized and configured to hold an oyster therein. A user holds an oyster therein and, with a knife, is able to easily open the oyster with minimal risk of injury.

Abstract: A method for inspecting peeled shrimp by human operators in a culling station illuminated by ambient visible light and in a dark shell-detection booth illuminated by ultraviolet (UV) lamps. The UV radiation emitted by the lamps is filtered to remove visible light from the filtered UV irradiating the shrimp in the dark booth. Irradiated shrimp shell fluoresces and is detectable by the naked eye. A human operator in the dark booth detects the fluorescing shell and removes those shrimps.

Abstract: A system for processing shellfish includes an input hopper that receives a batch of shellfish to be processed. A conveyer is positioned to receive shellfish from the input hopper and transports the shellfish through the system. The conveyor defines a plurality of holes that allow cleaning substances to pass through the conveyor. A washing system comprising a least one nozzle that dispenses cleaning substances to the shellfish being transported by the conveyor. An operator station includes at least one container for depositing market-ready shellfish passing along the conveyor. At least one optical sensor is positioned to detect the market-ready shellfish being placed into the at least one container. A counter is electrically connected to the optical sensor and records a number of shellfish being placed in the at least one container. An output hopper is positioned proximate to an end of the conveyor to catch rejected shellfish.

Abstract: A clamp assembly for a shrimp processing machine includes a center bracket and first and second clamps. The center bracket defines a support surface for supporting a shrimp. The first and second clamps are mounted relative to the center bracket and movable between an open position and a closed position. The first clamp includes a first jaw including a first engaging surface for engaging a first side shell portion of the shrimp in the closed position. The second clamp includes a second jaw including a second engaging surface for engaging a second side shell portion of the shrimp in the closed position. Additionally, a shoulder extends from the second jaw away from support surface of the center bracket for applying a force to the shell when the second clamp moves toward the closed position to roll the shrimp toward the first clamp and tear the shrimp shell.

Abstract: Methods and apparatus for cleaning the peeling section of a roller-type peeling machine. The apparatus includes an x-y robot disposed above the peeling section of the peeling machine. The robot has a cleaning tool, such as a liquid spray nozzle, as an end effector. A controller commands the robot to control the movement of the cleaning tool along a predetermined cleaning path to clean the peeling section. One such cleaning path follows each of the insert rollers in the peeling section of a peeling machine.

Abstract: A cutting tool for cutting the outer shells of shellfish such as crabs, shrimp, and the like. The tool includes an elongated handle and one or more longitudinally-outwardly-extending ends that include V-shaped openings. The openings include inner, angularly-opposed cutting edges, and the bisector of the angle defined by the cutting edges extends in a generally perpendicular direction relative to the handle longitudinal axis.

Abstract: A method of preparing shrimps includes boiling them at a pressure exceeding atmospheric pressure, at a temperature exceeding the boiling temperature of water at atmospheric pressure, for keeping the meat of the shrimps in a compressed state while causing the meat to solidify and loosen from the shells of the shrimps. The shrimps are then rapidly cooled for causing the meat to be separated from the shells in an area behind the head of the shrimp and above the tail. Subsequently, the shrimps are peeled by mechanically opening the shells for allowing the meat contained within the shells to fall out. The meat is separated from the remains of the shrimps, including shell parts and eggs, by introducing the meat and remains into a separation liquid, causing the meat to float on the separation liquid while allowing the remains to sink. Finally, the meat is removed from the separation liquid.

Abstract: A fully automated apparatus and system for processing shellfish such as shrimp and crawfish including the cooking, drying and peeling thereof. The present invention utilizes excessive heat generated by boilers to heat the dryers. The product is cooked in a brine mix that once used is transferred to a broth processing system to make a seafood flavored broth and is also injected as a fine mist into a furnace where it crystallizes into a solid product to be used as a seafood flavored salt.

Abstract: A method and apparatus for detecting and removing unstripped residual shell left on shellfish. This method and apparatus are characterized by irradiating a light of specific wave-range onto stripped shellfish after finishing the shell-stripping work thereof. A CCD camera is used to examine the shellfish. It is then determined if there is residual shell on the stripped shellfish on the basis of information on the intensity of fluorescent light that can be obtained from the image taken by the CCD camera. Any shell is then removed.

Abstract: In a shellfish processing method, meat is separated from shells by injecting liquid into inside of the shells of the shellfish, thereby opening the shell. After one of the shells is opened, associated parts of the shellfish are suckingly removed independently or collectively in part or in total. An opening portion is formed in a part of a shell of the shellfish and associated parts of the shellfish are suckingly removed through the opening portion independently or collectively in part or in total. After the associated parts are suckingly removed, the meat is separated from the other shell by injecting liquid in the shellfish. The opening portion is formed in a part of the shell by removing a part of the shell by a cutting operation or by perforating a part of the shell or by breaking a part of the shell by pressurization. Fragments and powder of the shell produced when the opening portion is formed in the shell is removed by suction or liquid washing.

Abstract: A timing mechanism for a shrimp processing machine including a cam wheel having a recess therein adapted to receive an end of a cutter bar to which a cutting blade is rotatably mounted. Rotation of the cam wheel causes the cutter bar, and the cutting blade to move. The cutter bar and blade are positioned proximate a main gear wheel to which shrimp are mounted, such that movement of the cutter bar and cutting blade causes the cuts to be placed into each shrimp. The timing mechanism includes mating gear teeth on the cam wheel and indexing gear mounted proximate the cam wheel. The cam wheel and indexing gear are held into engagement by the biasing force of a spring. The indexing gear may be disengaged from the cam wheel to allow the cam wheel to be rotated to change the timing of the cutting blade.

Abstract: A timing mechanism for a shrimp processing machine which enables a user to easily adjust the timing of the cutting blade assembly is disclosed. The timing mechanism includes a cam wheel having a recess therein adapted to receive an end of a cutter bar to which a cutting blade is rotatably mounted. Rotation of the cam wheel causes the cutter bar, and thus the cutting blade, to move when the end of the cutter bar enters the recess. The cutter bar and blade are positioned proximate a main gear wheel to which shrimp are mounted, such that movement of the cutter bar and cutting blade causes the cuts to be placed into each shrimp. The timing mechanism includes mating gear teeth on the cam wheel and indexing gear mounted proximate the cam wheel. The cam wheel and indexing gear are held into engagement by a spring, the biasing force of which can be overcome by a user sliding the indexing gear away from the cam wheel.

Abstract: A shrimp conveying and positioning apparatus (10) includes a track (13) oriented along an inclined path in one direction. The track is reciprocated along an inclined path in a direction opposite to the inclined orientation of the track. The apparatus also includes a contact plate (26) wherein the shrimp ride upon the contact plate to position the shrimp from a vertical orientation to a horizontal orientation.

Abstract: An apparatus for processing shrimp, comprises a first conveyor for transporting the cooked shrimp away from a cooking unit, a cooling device for cooling the cooked shrimp received from the first conveyor, a second conveyor for transporting the cooled shrimp from the cooling device to a peeling device, and a control device for controlling the second conveyor so that shrimp are delivered to the peeling device at a predetermined temperature distribution.

Abstract: A crawfish shelling tool including a handle, and a wire extending outwardly from one end of the handle. The wire has a generally U-shaped configuration. A closed end of the U-shaped configuration is opposite the handle. The wire is a high-tensile strength steel wire having a diameter of no more than 1/32 of an inch. The wire has a first side extending outwardly from an end of the handle, and a second side extending outwardly from the end of the handle. The second side is in coplanar relationship with the first side. The closed end is a curved end which connects an end of the first side with an end of the second side. The curved end forms an approximately 180.degree. curve. The first side and the second side taper inwardly toward the curved end.

Abstract: A shrimp peeling apparatus provides an improved geometry that increases efficiency and yield. The apparatus has particular utility when used to peel Pendulous Borealis variety shrimp. The apparatus includes a support frame that supports a first plurality of rollers wherein the central longitudinal axis of each of the rollers of the first plurality lies in a common inclined plane. A second plurality of insert rollers is supported by the first plurality of rollers, wherein the diameter of each of the first plurality of rollers is much greater than the diameter of each of the second plurality of insert rollers. An improved geometry governs the respective positions of the smaller diameter insert rollers relative to the common plane of the larger diameter rollers.

Abstract: An apparatus for extracting tailmeat and other edible materials from crustaceans. The apparatus of the present invention includes a pair of clamps movably mounted to a frame which grasp the head and tail portions of the crustacean and then momentarily impact the head portion towards the tail portion, thus rupturing an internal membrane that bonds the tailmeat to the shell of the crustacean thereby greatly easing the extraction of the tailmeat from the shell. After impact, the clamps are separated from each other so as to separate the head portion of the crustacean from the tail portion. The tail clamp allows the tail portion to flex slightly, which avoids a shearing effect and which retains more edible material in the separated tail portion, where it is subsequently extracted.

Abstract: A feed device for a shrimp peeling machine in which a shrimp is delivered in a feed conveyor means to a shrimp clamp assembly located on a rotatable transport wheel and the feed conveyor is longitudinally aligned with the longitudinal axis of the clamp assembly. Means also are provided for synchronizing the drop off of a shrimp from the conveying means to a clamp assembly. The shrimp peeling machine also includes a hold-down wheel for assisting the clamping of shrimp in a clamp assembly, a dual brush deveining assembly and a shrimp meat removal device.

Abstract: The present invention comprises an elongated bar which is trough-shaped having side walls, at least one of which has a foodstuff securement arrangement such as slots placed therethrough, or a foldable panel attached thereto, so as to hold a foodstuff such as the tail of a shrimp securely therein. The elongated bar may also have a cover and end walls which all act to help enclose the secured portion of the foodstuff (shrimp) from any food processing operation.

Abstract: A shrimp tray adapted for use in a shrimp processing machine has a stripe located contiguous to one end of the tray that allows an operator to visually orient a shrimp in the tray by locating the first segment of the shrimp in the tray relative to the stripe. A detent or ridge is disposed atop the stripe and permits an operator to further tactilely orient the shrimp in the tray by moving the shrimp along the tray length until the detent engages the shrimp segment.

Abstract: A feed device for a shrimp peeling machine in which a shrimp is delivered in a feed conveyor means to a shrimp clamp assembly located on a rotatable transport wheel and the feed conveyor is longitudinally aligned with the longitudinal axis of the clamp assembly. Means also are provided for synchronizing the drop off of a shrimp from the conveying means to a clamp assembly. The shrimp peeling machine also includes a hold-down wheel for assisting the clamping of shrimp in a clamp assembly, a dual brush deveining assembly and a shrimp meat removal device.

Abstract: An automatic size-grading and shrimp peeling machine for shrimps; the automatic grading machine includes a plate-partition conveyer mounted to a slanting platform; the slanting platform is mounted with at least three conveying screw shafts coupled with the plate-partition conveyer and a plurality of feeding pipes of peeling machine. The automatic grading machine is mounted on a machine supporting frame so as to have all feeding ports mounted over the peeling machine, which includes at least three peeling units; each unit includes a large swing peeling roller and two small revolving peeling rollers; a pressing roller and at least one squeezing wheel are mounted between two small revolving peeling rollers. The squeezing wheel and the pressing roller are mounted in parallel each other, but perpendicular to the small revolving peeling rollers.

Abstract: Apparatus for deheading and cleansing shrimp in a continuous-flow product transport system for more efficient storage or peeling. The apparatus transports food product having weakly attached appendages, such as crustaceans and especially shrimp, along conduits in a fluid medium at a flow rate as controlled by a food pump. Upstream conduit defines a flow channel having a certain cross-sectional area; downstream conduit defines a flow channel having a cross-sectional area less than that of the upstream conduit. The narrowing of the flow channel in an intermediate conduit-connecting region causes an increase in the speed of the product-laden fluid in that region. The ratio of the downstream speed to the upstream speed is inversely proportional to the ratio of the cross-sectional area of the downstream channel to the upstream channel. The abruptness of the speed increase is determined by the nature of the intermediate region.

Abstract: This invention increases the yield of output shrimp meat produced by roller type peeler apparatus, and achieves this without any substantial decreases in throughout quantity. The yield increase is achieved by means of critical interacting operating relationships in the peeling action between power rollers, intermediate rollers and insert rollers, expressed in terms of relative roller diameters. Preferred sets of rollers are identified that significantly increase the yields of cold water Pandalus species of shrimp in sizes of 90/kg to 350/kg over conventional commercial rollers. Surprisingly, the high throughput quantity of the peelers is not seriously compromised and may be even increased by the ability to provide more peeling channels in a conventional size peeling tray by replacement with smaller diameter power rollers. The preferred roller sets for use in current standard commercial equipment, without other changes, has lower power rollers of 2.5 inch (6.

Abstract: Shrimp in the raw or blanched condition is prepared for market after removal of the head by slitting the tail segments along the belly portion, preferably leaving the end segments intact. The shrimp is then frozen and packed. The slit extends through the connective tissue of the shell sections, which can easily be unwrapped from the meat after cooking.

Abstract: A shrimp grading mechanism is provided which incorporates a shrimp conveyer and orienter for conveying shrimp oriented in head-up, body-down position along a linear path. The conveyor incorporates a plurality of pan segments which collectively form a movable trough having a slot at the bottom portion thereof. Shrimp smaller than a preselected size range will fall through the slot while shrimp of the preselected size range will be gripped at the juncture of the heads and body and supported by the opposed pan segments of the conveyor. The conveyor pans engage the shrimp in a pivot-like manner thereby permitting the heavier body portions of the shrimp to pivot downwardly such that each of the shrimp is positioned in head-up, body-down relation while being conveyed to the end of the conveyor. Several shrimp grading machines may be placed in cascading relation with succeeding machines being adjusted for smaller size ranges of shrimp falling from the conveyor of the immediately preceding shrimp grading machine.

Abstract: A shrimp processing method in which ventral and tails cuts are made in the shell of the shrimp. The ventral cut extends from the first body segment at least through the second to last body segment, and the tail cut extends from the tail through a portion of the first segment. The cuts facilitate removal of the shrimp meat from the shell by the consumer.