Abstract: A conveyor system 24 carries work items, such as flexible, pliable, food products 22, through a scanning system 28 which generates data pertaining to various physical parameters of the food products. Thereafter, the food products are transported through a processing station which may be in the form of a portioning system 30. Next, the portioned food products are transported to a harvesting system 32 utilizing a actuator 34 to unload the food product portions 36 by vacuuming the portions into a nozzle 90. Such food products are transported to one or more desired locations through a hose/tube connected to a nozzle or may be launched through the air in a trajectory aimed at the desired placement location.

Abstract: A crab eviscerating disc is used in a crab processing machine and a method for processing a crab to a market condition. The disc is used to mill a groove along the underside of a crab body without completely cutting the crab body. Each tooth on that disc has a cut clearance angle of zero degree, and a hook angle of zero degree. Because of these teeth, the depth of the groove is limited by a bony plate and a bony ridge in the crab body. The visceral cavities of the crab body are cleaned by high pressure water sprays oriented in the groove while the crab body is still attached.

Abstract: A system and method for preparing a shelled crustacean body part for meat extraction are provided. The method involves capturing an image of said body part, evaluating the thickness of the shell from the image, determining from the thickness evaluation at least one laser parameter for forming a line of weakness within the shell, the line of weakness being dimensioned to facilitate meat extraction, while preserving the sensory characteristics of the meat, and sweeping a laser beam on the body part in accordance with the laser parameter to form the line of weakness within the shell. The method and system provide the advantage of facilitating meat extraction without compromising the quality or commercial value of the meat all while increasing productivity and performance in comparison with completely manual extraction techniques.

Abstract: An apparatus for removing meat from crustacean legs includes a conveyor, and a plurality of leg meat extraction rollers. The conveyor has a plurality of leg slots arranged in a machine direction, each leg slot extending laterally in a cross-machine direction. The leg meat extraction rollers are positioned adjacent the conveyor laterally outwardly of the leg slots and oriented to receive crustacean legs moved laterally outwardly from the leg slots.

Abstract: The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product.

Abstract: An improved apparatus for processing sea cucumbers having stages for orienting/aligning, cutting, splitting, flattening, eviscerating and cleaning the sea cucumber, and for collecting the eviscerated innards. A method for the automated splitting and evisceration of sea cucumbers using the apparatus of the present disclosure. A flattening plate and trough during the orienting/aligning step relax the sea cucumber and discourage its defence mechanisms. A wedge shaped flattening plate splits and flattens the sea cucumber immediately after the incision. Pronged discs maintain positioning of the sea cucumber during an aggressive wash and brush cleaning cycle, which may be repeated. Optionally, a vacuum may suction off a portion of the innards prior to cleaning.

Abstract: A method for facilitating the removal of the shell of a lobster, crab or shrimp by exposing the lobster, crab or shrimp to pressure for a period of time sufficient to effect detachment of the meat from the shell. Following pressurization, the shell can be easily removed using any available means to provide deshelled raw lobster, crab or shrimp meat.

Abstract: A method for facilitating the removal of the shell of a lobster, crab or shrimp by exposing the lobster, crab or shrimp to pressure for a period of time sufficient to effect detachment of the meat from the shell. Following pressurization, the shell can be easily removed using any available means to provide deshelled raw lobster, crab or shrimp meat.

Abstract: A method for producing a seafood product comprising a lobster in an intact shell said method comprising applying high pressure to effect detachment of the meat from the shell and thereafter removing the internal organs of the lobster using vacuum aspiration. The invention further includes seafood products prepared by the claimed methods.

Abstract: Methods are provided for separating the intact shell of hard-shelled crustaceans of any species from the raw edible meat contained therein which is very strongly attached to the shells. The methods each include the first step of initiating the detachment of the raw edible meat from the intact shell by the step of subjecting the intact shell to at least one freeze-thaw cycle, where the thawing is carried out in cold water or cold brine to minimize deterioration of the flavour of the crustacean meat. Then the intact shell is separated from the raw edible meat by several different alternative steps. One alternative step includes subjecting the so-treated intact shell to vacuum aspiration to separate the intact shell from the raw edible crustacean meat, so as to recover the raw edible crustacean meat. These methods may also be used for the recovery of raw edible intact crustacean meat, from easy-to-process clawed lobsters of the Homaridae family, easy-to-process crab, e.g.

Abstract: The present invention provides automated devices and methods for extracting substantially all the tail meat from the crawfish exoskeleton. The devices and methods consistently remove the intestinal tract, without damage to the meat, and are capable of processing crawfish of all sizes and shell hardness at a rate greater than that of hand peeling.

Abstract: The present invention provides an automated apparatus and method for extracting substantially all the tail meat from the crawfish exoskeleton, while consistently removing the intestinal tract, and without damage to the meat. In addition, the apparatus is capable of processing crawfish of all sizes and shell hardness at a rate greater than that of hand peeling.

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: An apparatus for shelling shellfish such as shrimps consists of a dosing chamber (3) and a heat treatment chamber (5) separated by a slide valve (11) and sealed by cylindrical membrane valves (7, 9). From a funnel (31) the shellfish fall down into the dosing chamber (3) whose valve (7) is closed. The slide valve (11) is opened and a portion of animals fall down into the heat treatment chamber (5), whose bottom is closed by another membrane valve (9). The slide valve (11) is closed and steam at high pressure and temperature is induced into the heat treatment chamber (5). The pressure is removed from the membrane valve (9) after which the standing overpressure in the chamber (5) blows the shellfish out of the discharge opening (19) towards a rebound plate (35). Hereby the meat and shells of the shellfish are separated.

Abstract: A system (100) for cutting work product (104) into portions (P) and unloading the portions includes a conveyance system (102) for carrying the workpieces and portions, as well as a scanner (110) for scanning the work products. A cutter system (120) composed of cutter assemblies (122) carried by carrier systems (124) may be arranged in an array or series along the conveyance system for cutting, trimming, and portioning the work products (104) into end pieces (P) of desired sizes or other physical parameters. An unloading system (130) composed of one or more unloading assemblies/units/apparatus (132) are carried by the same carrier systems (124) used to carry the cutter assemblies (122) to pick up the portioned pieces (P) and either move them to a different location or replace the portioned workpieces back onto the conveyance system after the trim of the workpiece has been removed.