Abstract: An automated method for crab meat picking which has an image processing system configured with an imaging sub-system and an image processing sub-system acting in cooperation with each other where the image processing system operates in accordance with a processing routine. An image of a crab to be processed is obtained by the imaging sub-system which is transmitted to the image processing system where the processing routine determines appropriate cut lines to be made on the crab being processed based on instructions from the image processing sub-system. The crab being processed is then cut in accordance with the appropriate cutting lines developed.

Abstract: A vision guided intelligent system for automated crab meat picking operates in a fully automated or semi-automatic modes of operation using a crab meat picking routine based on (a) the CNN model localization of back-fin knuckles algorithm, and/or (b) the Deep Learning model which accurately locates not only knuckle positions, but also crab legs and crab cores, with a high pixel accuracy (up to 0.9843), and low computation time. The subject system uses a concept of analyzing crab morphologies obtained from digital crab images, and, using a Deep Learning architecture integrated in the system, segments crab images into five regions of interest in a single step with high accuracy and efficiency. The image segmentation results are used for generating crab cut lines in XYZ and angular directions, determining starting cutting points in Z plane, and guiding cutting tools and end effectors to automatically cut crabs and harvest crab meat.

Abstract: The invention provides a sensor-guided, automated system that is capable of intelligently cutting crustaceans, such as crab and lobster, into a plurality of portions, as directed. More particularly, the present system is capable of effectively butchering each individual crustacean in response to how the system's sensor(s) assess the physical characteristics of each crustacean as it arrives via a conveyor belt.

Abstract: An apparatus for processing a crustacean body part is disclosed. The apparatus includes a conveyor, a first blade, and a first fluidic device. The conveyor has a downstream direction and a first region for supporting a crustacean body part. The first fluidic device is drivingly coupled to the first blade, and actuation of the first fluidic device moves the first blade into the first region. Methods of processing a crustacean body part, methods and apparatus for cracking a crustacean shell, controllers for directing processing of a crustacean body part, and pre-cut seafood items are also disclosed.

Abstract: The invention provides a sensor-guided, automated system that is capable of intelligently cutting crustaceans, such as crab and lobster, into a plurality of portions, as directed. More particularly, the present system is capable of effectively butchering each individual crustacean in response to how the system's sensor(s) assess the physical characteristics of each crustacean as it arrives via a conveyor belt.

Abstract: The present disclosure relates to imaging for determination of crustacean physical attributes. An image of a shell of a live crustacean is captured and processed to determine a physical attribute of the live crustacean. In an embodiment a characteristic of a pattern indicative of moult stage of the live crustacean is detected, from the captured image. Multiple images may be used in some embodiments, including images of different types such as visible spectrum images, infrared spectrum images, and/or ultraviolet spectrum images.

Abstract: An apparatus for processing a crustacean body part is disclosed. The apparatus includes a conveyor, a first blade, and a first fluidic device. The conveyor has a downstream direction and a first region for supporting a crustacean body part. The first fluidic device is drivingly coupled to the first blade, and actuation of the first fluidic device moves the first blade into the first region. Methods of processing a crustacean body part, methods and apparatus for cracking a crustacean shell, controllers for directing processing of a crustacean body part, and pre-cut seafood items are also disclosed.

Abstract: A method and apparatus for deshelling shellfish, particularly lobsters. An automated processing line conveys shellfish through a plurality of stations that sanitize, butcher, cut, and extract the meat, and then packages and prepares the package for sale. Vision systems with multi-axis robots guide and manipulate the shellfish through the processing line. Customized breaking blocks are used to sever parts of the shellfish, for example, the tail, knuckles and claws of a lobster, and a customized gripping device is provided for securing the severed parts in position on a conveyor. A water knife is then used to precisely cut the shell of the severed part.

Abstract: A crab shelling machine includes first and second transfer mechanisms for conveying crabs, a cutting mechanism for sectioning the crabs and a separating mechanism for separating crab meat and/or crab roe from crab shells. The cutting mechanism includes a frame body, a pair of transmitting apparatuses positioned above the frame body, and a cutter vertically extending into a slot formed by the pair of transmitting apparatuses. The slot is adapted for the crabs to be conveyed therethrough. Each transmitting apparatus includes two transport wheels and a transport belt associated to the transport wheels. The separating mechanism includes a storage box located above the second transfer mechanism, a suction tube fixed to the storage box for separating the crab meat and/or the crab roe, and a driving apparatus for driving the suction tube.

Abstract: A crab shelling machine includes first and second transfer mechanisms for conveying crabs, a cutting mechanism for sectioning the crabs and a separating mechanism for separating crab meat and/or crab roe from crab shells. The cutting mechanism includes a frame body, a pair of transmitting apparatuses positioned above the frame body, and a cutter vertically extending into a slot formed by the pair of transmitting apparatuses. The slot is adapted for the crabs to be conveyed therethrough. Each transmitting apparatus includes two transport wheels and a transport belt associated to the transport wheels. The separating mechanism includes a storage box located above the second transfer mechanism, a suction tube fixed to the storage box for separating the crab meat and/or the crab roe, and a driving apparatus for driving the suction tube.

Abstract: An apparatus for processing crustaceans comprising a feeder for feeding crustaceans to a singulating and conveying device, said singulating and conveying device delivering the crustaceans individually to at least one separating device, said at least one separating device separating the tail section of each crustacean from the head section thereof.

Abstract: A tool for shelling crustaceans (C), in particular prawns, imperial prawns and the like. The tool (1) comprises a base element (2), which includes a seat (7) for inserting and blocking the crustacean, and a slider (3) slidably coupled with said base element (2) for sliding along a first predetermined direction (X). The slider comprises cutting means (14) susceptible to interact with the crustacean blocked in said seat for cutting the shell thereof during the sliding of the slider.

Abstract: A lobster processing apparatus and method that includes a rotatable housing and several stations for extracting meat from a lobster. The housing is a cubic structure, which on each side comprises a different means for cleaning and disassembling a lobster for consumption. These include a vertical cutter device with a retracting blade, a pressure crunching vice for cracking lobster claws, a dual roller system for extruding meat from lobster appendages, and finally a mincing device for processing extracted lobster meat. Below the rotatable housing is an extendable drip pan with pull-out trays and a removable drip collector for spilled liquid. The housing is rotated to align each station above the drip tray during use, thereby allowing each processing station to rotate towards a seated or stationary user. Inside the housing is a means for supplying electric power to each processing device, supplied via batteries or an external A/C power source.

Abstract: An apparatus for processing crustaceans comprising a feeder for feeding crustaceans to a singulating and conveying device, said singulating and conveying device delivering the crustaceans individually to at least one separating device, said at least one separating device separating the tail section of each crustacean from the head section thereof.

Abstract: A formed lump of crab meat is manufactured by placing pieces of crab meat into a mold, compressing the crab meat and cooking the crab meat. The crab meat placed in the mold is a mixture of raw crab meat and cooked crab meat. The cooked crab meat has a texture and is placed in the mold so that the texture of the individual pieces are aligned. The formed lump is 100% crab meat.

Abstract: A crab meat extracting apparatus for extracting the meat from a boiled or cooked crab. The crab meat extracting apparatus includes a base including a tray having a top side; and also includes a crab support member being attached upon the top side of the tray; and further includes a crab compressing assembly including a arcuate crab compressing member being hingedly attached to the crab support member and being removably disposed upon the crab support member for compressing a shelled crab between the crab support member and the arcuate crab compressing member.

Abstract: The method of extracting a lipidic active principle from a solid material coming from a nacreous mollusk comprises the steps of grinding the nacre into a fine powder, preferably having a mean grain size of less than 20 ?m, of putting the powder into contact with a lipid solvent, of separating the solvent, and of extracting the lipidic active principle by evaporating the solvent.

Abstract: A pre-cut crab appendage, such as a leg, arm or claw, is provided by forming two substantially linear diametrically opposed cuts through the exterior shell portion of the appendage substantially along the length thereof. The cuts permit the shell of the appendage to be removed easily and conveniently from the fleshy interior by facilitating the separation of the exterior shell into two well-defined halves. The cuts are preferably formed in the appendage after the appendage is separated from the crab and before the appendage is frozen and/or cooked. Preferably, the cuts are formed by hand using a knife. Preferably, the crab legs are obtained from a King Crab or Snow Crab.

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: A method of processing abalone is disclosed. The first step involves placing live abalone in a tank of water where they are given an opportunity to de-stress. Thereafter the salinity of the water is decreased to about 2.5%. This has the effect of additional weight being taken up on the musculature of the abalone. Thereafter the abalone are anaesthetised in the tank to minimise any muscular activity during subsequent processing. The abalone are then taken out of the tank and shucked to detach the meat or musculature from the shell and gut exposing the three main blood vessels of the abalone. These blood vessels are then blocked by inserting a blocking material into the open end of the vessel where it forms a plug. This resists the flow of body fluid including blood out of the abalone and assists in retaining the weight of the meat. After the meat has been cleaned a liquid is injected into the meat typically by a multipoint injector.

Abstract: A cutting implement particularly useful for manually deveining shrimp or other crustaceans includes a blade with a cutting edge, a handle attached to the cutting implement, and a vein-removal brush mounted on the cutting implement. The user exposes the intestinal cavity of the crustacean with the cutting edge, and then laterally rotates the cutting implement such that the vein-removal brush is adjacent to the cavity. The user then sweeps the intestinal cavity with the vein removal brush such that the crustacean is cleaned of intestinal debris.

Abstract: A shell seafood cracking and serving device for cracking shell seafood with little mess and effort by the user. The shell seafood cracking and serving device includes a utensil having a handle member and a seafood cracking member being securely attached at an end of the handle member.

Abstract: An apparatus for cleaning the shells of crabs and other crustacean and shellfish for removal of barnacles and other encrusted debris. A conveyor carries the shells through a cleaning station. The cleaning station features a rotating flail, having chains or other like flexible members for impacting against the shells with hard, smooth members for selectively shattering the barnacle shells while permitting the relatively softer crustacean shells to remain intact.

Abstract: An apparatus for applying an electric current to a crustacean comprising: (i) an electrically insulated tank adapted to contain the crustacean; (ii) two electrodes arranged such that the crustacean can be placed between the electrodes; and (iii) means for creating an electrical potential across the electrodes such that in use current flows between the electrodes and through the crustacean such that the crustacean is anaesthetised or killed.

Abstract: A pair of scissors for cutting shellfish cleanly and shielding airborne matter created thereby from contacting a user. The pair of scissors include a stationary blade body, a moving blade body, and a shield. The moving blade body is pivotally attached to the stationary blade body and forms therewith a scissor-like device for cutting the shellfish. The shield shields the airborne matter created by cutting the shellfish from contacting the user, and is replaceably disposed on the moving blade body which allows the shield to be removed and washed.

Abstract: An automated crustacean processing apparatus provides a scrubbing of crustacean leg portions at high speed and volume and additionally maximizes the amount of leg processable. A cutting arrangement is provided to sever the legs from the body portions with minimum wastage of usable leg material. Asymmetric scrubbing of the upper and lower leg surfaces means that the upper surfaces, which are less debris-laden and feature a commercially significant layer of red colouring receive a less vigorous scrubbing then the leg undersides, which are more debris-laden and do not feature a red layer.

Abstract: A method and apparatus for peeling crawfish or crayfish includes a machine frame that supports a peeling mechanism, preferably in the form of a pair of rollers rotatably mounted to the frame in a position that receives crawfish one at a time from a conveyor. The conveyor transports the crawfish to be peeled, the conveyor having first and second end portions. In the preferred embodiment, the conveyor includes multiple conveyor belts, at least two of which are positioned one above the other below the crawfish for sandwiching the crawfish therebetween to support them during use. The conveyor in combination with an alignment member straightens the tail portion of the crawfish and delivers the crawfish to the peeling mechanism. The alignment member can include an inclined plate or ramp that gradually extends the tail of the crawfish as the conveyor transports the crawfish toward the peeling mechanism.

Abstract: An apparatus and a process for extracting crustacean meat from shells is provided. The extracting method is based on mechanical separation utilizing heated water spray within a rotating drum assembly for removal and separation of meat from shells. The water is collected, pumped to a holding tank, and is flavored with natural crab extract for recycle within the process. The apparatus includes a hammer mill for fracturing shells, a heated water bath for separating fractured shells from meat, an inclined rotating drum assembly having perforated walls and an internally located nozzle dispensing a water spray for separating meat from fractured shells, a tank having at least one water jet for separating meat from shell fragments, a vibrating dewatering apparatus for separating meat from the water, and a recirculation system for collecting, reheating, and reusing the solution of water and crab extract.

Abstract: A method and apparatus for the immobilization of live hard shell aquatic crustaceans "hard shell crabs" prior to or during processing. The apparatus includes a nonconductive container containing an electrolyte solution, the quantity of said electrolyte solution being sufficient to submerge a number of live hard shell crabs to be processed; positive and negative electrodes positioned in spaced relationship within the container and being at least substantially covered by the electrolyte solution, each of said electrodes comprising a pair of parallel metal rods projecting vertically from the bottom of the container; and an electric switch means contained in a connector box, said switch means being electrically connected intermediate the electrodes and an electrical power source for allowing an operator to activate the apparatus, whereby the electrical energy supplied to the electrodes is transferred via the electrolyte solution to the submersed crabs for their immobilization.

Abstract: A method and apparatus for the immobilization of live hard shell aquatic crustaceans "hard shell crabs" prior to or during processing. The apparatus includes a nonconductive container containing an electrolyte solution, the quantity of said electrolyte solution being sufficient to submerge a number of live hard shell crabs to be processed; electrodes are positioned in spaced relationship within the container and are at least substantially covered by the electrolyte solution, each of said electrodes including a pair of parallel metal rods projecting vertically from the bottom of the container; and an electric switch contained in a connector box, the switch being electrically connected intermediate the electrodes and an electrical power source for allowing an operator to activate the apparatus. Electrical energy supplied to the electrodes is transferred via the electrolyte solution to the submerged crabs for their immobilization.

Abstract: A method of processing shellfish and product thereof which reduces the susceptability of shellfish or mollusc shells to fracturing and cracking during freezing and subsequent frozen storage and transport. The method comprises blowdrying the shellfish by means of heated, unheated or dehydrated air; applying an edible oil to the shellfish; draining the oiled product; and freezing the shellfish.

Abstract: This invention is a high speed crab butchering machine that entails several novel features. Crab are transported through the machine by sandwiching their legs between pairs of opposed, resilient-surface endless belts. The distance between belt pairs is varied to accomodate crab of any body width. This is accomplished by making a lengthwise section of the machine slideable on machine-ways. Linear actuators vary the distance between belt-pairs manually or automatically. A rotating cleaving blade removes the carapace and tail and splits the crab body, in one operation. Furthermore, the blade is only activated when a crab is sensed to be in position. This allows the operator to feed the machine at any time and he does not have to concentrate on engaging an indexing mechanism with the crab as in the prior art. Additionally, the belts and blade are electronically torque limited to ensure safety.

Abstract: This invention is a means and method for mechanically removing the meat from crab claw pincers and their attached claw arms. This is accomplished by placing the claws on a conveyor and holding the same in position prior to and during cutting of the claw pincer jaw ends and attached claw arm body joint ends. The cut claws are placed in paired diverging openings in pads with the cut ends disposed downwardly. The pads are then conveyed into a vibratory meat extracter where the meat within the cut claws is extracted therefrom prior to removing the remains of the claws from the pad and returning such pad for reloading.

Abstract: A crab pot having improved yield. A traditional commercial crab pot comprises a trigger structure that rotates between open and closed positions. The crabs enter the trap by pushing trigger members inwardly as the crabs pass through a trap opening. The trigger members are prevented from swinging outwardly, so crabs should not be able to leave through the trap opening. To bias the trigger structure into the closed position, the trigger structure comprises a counterweight member that biases the trigger members into a position where they span the trap opening and prevent egress of crabs. A protection structure is provided which prevents crabs from interfering with the operation of the trigger structure. The protection structure prevents the crabs from interfering either with the portions of the trigger members which extend below the trap opening and/or the counterweight member located above the trap opening.

Abstract: Whole crayfish is processed to derive a food serving resembling in appearance a small lobster by deheading the crayfish, making a U-shaped incision around the belly shell encompassing the anal opening of the crayfish, and peeling away the belly shell including the anal opening and the digestive tract still attached to the anal opening, thereby to devein the crayfish and expose the edible flesh contained in the hard shell in a single operation. When subsequently heated during cooking, the flesh tends to curl slightly away from the hard shell for easier extraction.

Abstract: A device for opening the shells of crustaceans has an inner portion and an outer portion extending from a handle section at one end to a cutting section at the other end. In the cutting section, the inner portion has a sharpened end at the start of a cutting or fracturing edge that tapers upward toward the handle. The cutting section of the outer portion has sides that taper downward on each side of the cutting edge toward the handle, overlapping the cutting edge about halfway down. The outer portion fits loosely over the inner portion, to be removable for cleaning etc. The inner portion cutting edge thickens as it tapers upward for increased strength in cutting harder shells, and the sides of the outer portion cutting section become fulcrums when the handle is raised to lever the cutting edge of the inner portion through the crustacean's shell to expose the shellfish meat.

Abstract: A crab processing machine has conveyed crab-gripping carriers which move a crab through a loading station, a measuring station, a mandible/carapace/tail removal station, a body cavity cleaning station, a gilling station, a splitting station, and a discharge station. Data accumulated at the measuring station is used to automatically control operation of a star wheel at the mandible/carapace/tail removal station, and to automatically control the location of a rotary splitting knife at the splitting station so that the cleaned crab carcass will be evenly divided.

Abstract: A machine which can automatically make a lengthwise cut in each of the opposite sides of leg shells along the center line in the direction of thickness of the crab legs irrespective of their size, thickness, shape, curve, etc. The machine comprises an upper conveyor belt and a lower conveyor belt, said belts carrying crab legs by holding them therebetween, the lower portion of the upper conveyor belt and the upper portion of the lower conveyor belt being adapted to move vertically symmetrically according to the vertical thickness of crab legs, a pair of circular saws being disposed horizontally movably on the opposite sides of said conveyor belts so that each of said circular saws is at equal distances from the lower portion of said upper conveyor belt and from the upper portion of said lower conveyor belt, each of said circular saws being always given a tendency to move inward.

Abstract: Crab sections are held in stacks of nested baskets detachably mounted on opposite sides of a lift tree which is adapted to be hung from an overhead hoist and conveyed from a loading station to processing stations and then to an unloading station. At the loading and unloading stations the lift tree is held vertically on a turntable which is preferably adjustable in height.

Abstract: A trap capable of harvesting commercial quantities of shrimp in the open ocean or in ponds is a wire mesh cage having shrimp capture gates in the form of truncated prisms, each sized to admit desired shrimp but exclude predatory fish. The inner end of each gate has a transparent hinged flap which swings away to admit a shrimp; to encourage the shrimp's entrance, a gap, sufficient to pass the shrimp's feelers, is left below the flap in the gate. An attractor is provided in the harvester to attract plankton or similar shrimp food organisms. The resulting higher density of plankton at the harvester rapidly attracts shrimp. The mesh construction of the cage permits free flow of water currents, and rapid build up of plankton. The mesh is also opened at least at the bottom of the harvester, to provide size selection, by permitting the ready escape of immature shrimp of small size.

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 crawfish peeling apparatus uses fluid under pressure flowing through a tool body to a lance that punctures the crawfish exoskeleton. Fluid exits the tool body at the lance and travels into the crawfish exoskeleton at the lance and forces the tail meat from the exoskeleton tail portion.

Abstract: A method of processing shellfish and product thereof which reduces the susceptability of shellfish or mollusc shells to fracturing and cracking during freezing and subsequent frozen storage and transport. The method comprises blow-drying the shellfish by means of heated, unheated or dehydrated air; applying an edible oil to the shellfish; draining the oiled product; and freezing the shellfish.