Abstract: Method and system for processing shrimp using hydrodynamic turbulence and hydrostatic pressure to peel shrimp. The system uses hydraulics to remove the heads, shells, and appendages from shrimp. Heads are detached in a hydraulic head detacher that uses one or more venturis to subject the shrimp to a turbulent hydrodynamic flow. The shells and appendages of headless shrimp are loosened in a high-pressure hydraulic press that subjects the headless shrimp to a high hydrostatic pressure. The loosened shell and appendages are detached from the headless shrimp in a hydraulic shell detacher similar to the head detacher to produce peeled shrimp meats. Shrimp meats with residual shell or appendages are separated from the completely peeled shrimp meats.

Abstract: Apparatus and methods for deheading and peeling shrimp hydraulically using the Venturi Effect. A shrimp-laden fluid is pumped through a conduit system including one or more venturi tubes. The acceleration of the fluid through the venturis detaches the heads and loosens or detaches the shells from the shrimp. The venturis may be used in conjunction with a roller peeler to increase peeling quality. An inspection station receives shrimp from the roller peeler and directs incompletely peeled shrimp back to the peeler or one or more of the venturis.

Abstract: Apparatus and methods for deheading shrimp using the Venturi Effect. A shrimp-laden fluid is pumped through a conduit system and lined with one or more venturi tubes. The acceleration of the fluid through the venturis detaches the heads from the shrimp. The cross-sectional areas of the venturis each have a major axis and a shorter minor axis. The major axis is long enough to receive the majority of or all the length of a shrimp and minimize hard collisions with the entrance to the venturi that could damage the shrimp.

Abstract: Apparatus and methods for deheading shrimp using the Venturi Effect. A shrimp-laden fluid is pumped through a conduit system and lined with one or more venturi tubes. The acceleration of the fluid through the venturis detaches the heads from the shrimp. The cross-sectional areas of the venturis each have a major axis and a shorter minor axis. The major axis is long enough to receive the majority of or all the length of a shrimp and minimize hard collisions with the entrance to the venturi that could damage the shrimp.

Abstract: Method and apparatus for deheading shrimp wherein are oriented head first in an entrance groove abutting a stop bar so that a head clamping bar can capture the shrimp between the head clamping bar and the bottom of the entrance groove near the sixth thoracic section so that cutting blades can sever the head from the shrimp. The heads of the shrimp are then deposited onto the head exit plate and the tails of the shrimp are then flushed from the entrance groove into an underlying tail exit trough by a stream of water. Thereafter a succeeding shrimp disposed in the entrance groove is then positioned in the entrance groove and the process repeated so that shrimp can be deheaded in an efficient manner.

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 method and apparatus (10) are disclosed for deheading shrimp. The apparatus has grasping means (18) for grasping shrimp positioned upon a support plate (17) and rotating the shrimp to an upright position adjacent a deheading station (14). The deheading station has a pinch block (19) having an elongated edge (46) and a pinch plate (20) which is moved closely past the pinch block. The body of the shrimp is pulled from the head as the shrimp is pinched between the pinch block and the moving pinch plate.

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.