Aiming at insufficient drying seafood on-board caused by hull swings, the present invention involves the establishment of location correction system for processing seafood transportation displaced by wind waves and anti-accumulation drying processing method. This invention employs CFD-DEM method to simulate the state and distribution of the material particles modulated by the deflector angle and wind speed. Finally, the optimized rotation angle of deflector and wind speed are obtained where material particles are equally distributed. Meanwhile, the uniform and fast drying of the marine products in the swinging hull are achieved. This invention shows the great advantages of high efficiency, automation and continuity.

A shrimp processing machine includes an adjustable cutting assembly and an adjustable meat picking assembly. The adjustable cutting assembly is adapted to adjust between a first configuration that forms a cut having a first length on a shrimp and a second configuration that forms a cut having a second length on the shrimp. The adjustable cutting assembly is further adapted to adjust between a first position that forms a cut having a first depth on the shrimp and a second position that forms a cut having a second depth on the shrimp. The adjustable meat picking assembly is adapted to rotatably adjust when a meat picker contacts the shrimp to remove shrimp meat from a shrimp shell.

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.

An oyster clamp comprising a base element having an indentation for receiving an oyster to be opened. A lip coupled to the base element hangs over and impinges upon an edge of a work surface on which the oyster clamp is placed, and a plurality of rubber feet are coupled to the underside of the base element. A backstop is affixed to the base element to prevent the oyster from exiting the back of the oyster clamp when in use. An oyster clamping element is operatively coupled to a handle and to the base element, such that operating the handle causes the clamping element to push the oyster down against the base element.

A crab butchering machine removes the carapace, mandibles and tail from a crab by timing actuation of tools depending upon the measured dimensions of the carapace. A measuring tool determines the location of the front and rear of the carapace relative to the saddle, securing and advancing the crab through the machine. The positions of the ends of the tools that operate on the crab are known. After measuring, the crab is advanced into a calculated position relative to a first tool, whereby an arm moves upwards, separating the carapace from the crab. The crab is next advanced past a second tool that lifts the carapace away from the crab carcass, allowing a third tool to move upwards, separating the carapace and tail from the carcass when the saddle is in a second calculated position. The remaining leg clusters are separated and released from the saddle for further processing.

A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

An assembly for cleaning and cooking seafood or crustacea has a container with an interior volume defined by a wall, a basket removably received in the interior volume of the container, a pipe positioned adjacent to the wall and having a plurality of apertures adapted to direct the flow of water into an interior of the basket, a connector fluidically connected to the pipe, and a pot spaced from the container. The container has a bottom and an upper edge. The basket has a plurality of openings through a wall thereof. The connector has a portion extending outwardly of the wall of the container. The basket is removably received in the pot.

An assembly for cleaning and cooking seafood or crustacea has a container with an interior volume defined by a wall, a basket removably received in the interior volume of the container, a pipe positioned adjacent to the wall and having a plurality of apertures adapted to direct the flow of water into an interior of the basket, a connector fluidically connected to the pipe, and a pot spaced from the container. The container has a bottom and an upper edge. The basket has a plurality of openings through a wall thereof. The connector has a portion extending outwardly of the wall of the container. The basket is removably received in the pot.

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.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.