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: 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 tidal rotating oyster shaper and cleaner apparatus has an outer frame, a containment cage supported by the outer frame, and a plurality of containers designed to hold oysters, the containers being located and maintained within the containment cage. A circular end member having outwardly extending teeth which circumscribes the end member, is mounted on each lateral end of the containment cage. At least one passive energy capturing pawl is configured to contact and engage the teeth, such that upon the introduction of a source of passive energy, the pawl is caused to rotate. This results in the rotation of the end members, the containment cage, and the containers, which thereby rotates the oysters within the containers. Continual rotation of the oysters serves to shape and clean the oysters.

Abstract: An inspection station and a method of inspecting products for anomalies. The inspection station comprises a trough and a light source. The trough channels a flow of product-laden water along its length. The light source illuminates the product through the water from below, making product anomalies detectable by visual inspection. In that way, products with anomalies, such as shrimp with residual veins, can be culled and reprocessed.

Abstract: The present invention relates to a method for isolating a fraction having anti-inflammatory or osteoarthritis-inhibiting effects by removing impurities and washing oyster shells, which are produced during a process of producing oysters, drying same, forming a powder from the oyster shells, and adding anhydrous citric acid to same for a reaction, obtaining a reaction product, and isolating a supernatant, which is obtained by centrifugally separating the reaction product, by means of ultrafiltration. By adding the anhydrous citric acid to the oyster shell chips for the reaction at a relatively low temperature, the present invention provides superior advantages, such as significantly reducing energy costs and isolating the fraction having the anti-inflammatory or osteoarthritis inhibiting effects through a simple method.

Abstract: The new device of the present invention is a unique oyster-beak opening device with elements and mechanical features that allow the user of the device to capture an oyster's consumable liquor while safely opening the oyster's beak section. A user of the device can safely and efficiently open the oyster's beak section without the worry or actual potential of being stabbed or injured by this device while minimizing the unintended loss of the valuable oyster liquor.

Abstract: A method for producing frozen oysters on the half shell, which comprises the steps of freezing live oysters in their shells, so that the oysters hinges will break open; subjecting the frozen oysters to a water treatment to promote disengagement of the oysters' flesh from one thin shell; and percussing the water treated oysters, so that at least one shell will be knocked off.

Abstract: A cryogen-blanching technique involves brief exposure of an oyster shell to a cryogen. The cryo-blanching weakens the oyster's muscles that close the bivalve tightly shut, but preserves the natural condition of the bulk of the oyster meat. The weakening of the oyster's holding muscles allows shucking the oyster meat in its fresh or natural state without damage or shell fragments.

Abstract: A method for shucking bi-valve shellfish, especially clams, includes imparting a wide array of infrared energy from at least one infrared heater from above to a first shell of the bi-valve shellfish sufficient to detach an adductor muscle from the first shell. The bi-valve shellfish are inverted to expose a second shell. Infrared energy is imparted again from above to a second shell of the bi-valve shellfish sufficient to release a shellfish meat from between the first and shell and the second shell. A system for carrying out this method includes a tank for washing the shellfish, a dryer, the infrared heaters, a device for inverting the shellfish, a tank for quenching the shellfish, and a conveyor for transporting the shellfish under the infrared heaters.

Abstract: An apparatus (270) for shucking oysters includes a shucking head (272) adapted to be mounted on a mounting assembly. The shucking head includes means for supporting the oyster in a position so that a lower shell of the oyster is supported on a pair of arms (282, 284) of support members (274, 276). The shucking head also includes means for wedging the oyster in a position so that an end of the oyster is wedged against a selected wedging member (278, 280). The arrangement of support members and wedging members is such that the oyster is held in a stable position to allow a person to use a knife to shuck the oyster with one hand.

Abstract: An apparatus (270) for shucking oysters includes a shucking head (272) adapted to be mounted on a mounting assembly. The shucking head includes means for supporting the oyster in a position so that a lower shell of the oyster is supported on a pair of arms (282, 284) of support members (274, 276). The shucking head also includes means for wedging the oyster in a position so that an end of the oyster is wedged against a selected wedging member (278, 280). The arrangement of support members and wedging members is such that the oyster is held in a stable position to allow a person to use a knife to shuck the oyster with one hand.

Abstract: A board for opening an oyster has a cradle consisting of a support wall and a cradle portion sloping upwardly therefrom. The outer wall supports and anchors first end portions of the oyster which rest in abutment against, while the second end portions are disposed and elevated slightly on the cradle portion for opening of the oyster at the second end portions.

Abstract: A shellfish positioning and opening apparatus having at least one processing lane whereby the apparatus includes the following stations of an in-feed and singulation station followed by a reorientation assembly station utilizing a vision system and a holding and opening assembly station. The said processing stations are operatively connected in that order together to receive shellfish having meat therein to position said shellfish according to their shape and orientation to enable shellfish to be halved so that one shellfish half has the shellfish meat thereon.

Abstract: A method for producing frozen oysters on the half shell, which comprises the steps of freezing live oysters in their shells, so that the oysters hinges will break open; subjecting the frozen oysters to a water treatment to promote disengagement of the oysters' flesh from one thin shell; and percussing the water treated oysters, so that at least one shell will be knocked off.

Abstract: An oyster opening apparatus provides a rotary drum having an interior for holding unopened oysters. Projections or baffles on the drum interior lift and then drop the oysters, thereby loosening their shell parts. Removal of the edible part can then be completed manually using an oyster knife.

Abstract: A system for opening bivalves employing pivot action to drive a sharp stainless steel knife blade through a shellfish is provided. Key components are the knife blade which is securely connected to a pivot shaft that is anchored in two pivot support posts. The cutting support board, which functions as the base, has raised walls, a raised central section to support each bivalve and a spout in front of the pivot shaft to pour off collected fluids from the opened shellfish. For stability and ease of positioning of the system short feet are attached at the four corners and one in the center of the support base.

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 150° 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.

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.

Abstract: A method and apparatus for opening oysters or clams along the seam naturally occurring between the hinged portions of the oyster or clam shell. The apparatus is composed of a heavy base portion having a vertical column attached thereto, the column having mounted perpendicularly thereto a spreader operated by hand or a biased pivotal foot pedal, the spreader having opposable jaws which, upon depressing the handle by hand or with the foot pedal, are spread apart. A movable anvil is provided with a pivotal lever arm for positioning the oyster or clam relative to the opposable jaws of the spreader.

Abstract: A method of processing bivalve molluscs comprises filling a basket-like container (11) with the bivalve molluscs and vibrating the bivalve molluscs within the container (11), thereby inducing them to close tightly under stress and compacting them together. A lid (12) is closed to maintain the compact configuration of the bivalve molluscs, which are cooked by immersing the container into boiling seawater, before being removed and plunged into chilled water to halt the cooking process. The bivalve molluscs are then blast frozen. Because the shells of the bivalve molluscs are tightly closed and better compaction is achieved by vibrating the bivalve molluscs than by compressing them into the container (11), the shells are unable to open and the internal juices are retained within the shells throughout the cooking, chilling and freezing steps, thereby resulting in processed bivalve molluscs having greatly improved organoleptic qualities upon thawing.

Abstract: A process and device for preparing bivalves, in particular oysters, for opening. The process consists of partially opening the bivalve, then encircling the adductor muscle of the bivalve with a ring or similar, one part of which, designed for gripping, remains outside the bivalve valve, so that, when the bivalve is subsequently closed, the adductor muscle can be severed by pulling on the aforesaid gripping element. The device comprises a wire (1) shaped as a loop (12) to which a gripping element (2) is linked, to be inserted into the loop (12) after the latter has been placed around the adductor muscle (3) of the bivalve.

Abstract: A clamp for safely opening oysters and the other molluscs. It works as a pincer to trap an oyster to be pryed open. The clamp consists of two half-shells, hinged together at their rear ends to a closed position forming an oyster receiving enclosure opened at the front to expose the oyster. The bottom half shell is larger than the top half shell so as to receive the latter and thus vary the size of the enclosure to trap oysters of different sizes. The front edge position of the two half shells form outward ribs serving as a hand shield for the users hand, which presses onto the half shells to trap an oyster and hold it firmly while the other hand uses an oyster knife to pry it open.

Abstract: An opener for separating the shells of a clam or oyster. The inventive device includes a base plate having a support channel for receiving and supporting an oyster. A lever arm is pivotally mounted to the base plate and includes an engaging tip secured to the lever arm and positioned for engagement with the oyster residing within the support channel to effect cracking and opening of the oyster. The opener substantially reduces a chance of an operator sustaining a laceration during opening of a shell, thereby reducing a risk of viral contamination of the associated clam or oyster.

Abstract: Apparatus for mechanically and automatically processing a bivalve shellfish having a first shell (11) an second shell (12) so as to recover an edible portion (30) of the shellfish. The apparatus includes suction cups (55, 56) to part the two shells (11, 12) without completely separating the two shells. Flexible detaching blades (21, 22) enter the space between the two shells and diverge to contact and to follow the inner surfaces (11a, 12a) of the shells to cut the edible portion (30) of the shellfish from both the first shell (11) and the second shell (12) simultaneously. The blades (21, 22) then grip the edible portion to enable recovery thereof and the shells are discarded.

Abstract: A knife which is used to open shells of oysters and shellfish having a blade which extends from a handle having a void therein, wherein the blade has a relatively flat bottom surface which joins a top surface at a point opposite said handle, and the top surface has a convex shape which forms a point along the edge thereof.

Abstract: A nipper tool to remove a peripheral portion of the lip of a bivalve mollusk shell, and especially the shell of an oyster, to aid opening with a shucking knife provides a peripherally defined angulated handle structurally interconnecting a peripherally defined cylindrical nipping body. The nipping body defines an insertion notch in its lower forward portion distal from the handle to provide access to the nipping body chamber which slidably carries a nipper plunger with depending nipper blade to nip the lip of an oyster in the insertion notch. The nipper plunger is biased downwardly in the nipper body chamber by a compression spring and movable against this bias by a bell crank extending into the handle structure. A first manually operated species provides a pivotally movable lever adjacent the handle, with linkage to the bell crank to move the nipper plunger against its bias and release it to nip an oyster shell lip.

Abstract: A mechanical apparatus is disclosed, consisting of a platform for attaching tools to crack shellfish claws and shellfish body parts also for opening clams and oysters. The device is comprised of a rotating lever to which hand force is applied, and attached to coupling bars that are attached to a second lever and a blade that is attached and driven into a clam or oyster trapped between the lower plate and the blade. A shellfish claw or shellfish body part is cracked when trapped between a fixed bar and a rotating lever.

Abstract: An shellfish shucking machine comprising a housing; means on the housing for supporting oyster shells; a tool on the housing for opening oyster shells; and means for operating the tool whereby the tool performs a cutting of the oyster shell and then a splitting of the oyster shell.

Abstract: A method for removing oysters from the shell including steps of an insertion distances and insertion angles of two cutters are detected by measuring the size of the oyster, the oyster is fixed in place with the flat surface of its shell acing upward, the two cutters are inserted until the cutters reach near the respective portions of an adductor muscle connecting the oyster body to the shell, and the two portions of the adductor muscle are cut by swinging the cutters in the direction perpendicular to the direction of advance of the cutters. Oyster can be more securely removed without any damage to the oyster bodies by cutting the adductor muscle while forming gaps between the oyster body and the respective halves of the oyster shell by spraying air, water, etc. into the cutting area.

Abstract: Method and apparatus for opening a mollusk (e.g., oyster) by rapidly cooling said mollusk to a surface temperature of about -100.degree. F. followed by mechanically agitating said mollusk whereby the mollusk shell opens and at least one eye of the mollusk meat is detached from the shell. Subsequent to cooling and prior to agitating, the mollusk can be rapidly immersed in a water bath to raise the surface temperature of the mollusk to no more than about -50.degree. F. Individually quick frozen mollusk meat can be prepared rapidly either as an individual portion of meat or on the half shell.