A cutting apparatus for cutting an essentially V-shaped strip from meat products fed in a transport direction has a knife carrier to which two knife units are assigned. Each knife unit has a circular knife and a drive for rotationally driving the circular knife about a central axis of rotation. The two circular knives are set substantially in a V-shape to each other in a position enclosing an angle. An adjustable arrangement of the knife units provides for setting of the size of the angle. The offset of the two central axes of rotation to each other is equal to zero in the transport direction and the two knife units are adjustable exclusively synchronously with each other. A corresponding apparatus and method for cutting an essentially V-shaped strip from meat products fed in transport direction is also provided.

A food processing system and method for cutting a food item into cut food item portions includes a conveyor, an imaging system, a cutting device, and a controller. The conveyor conveys the food item past the imaging system allowing the imaging system to image the food item and image data is obtained. The controller receives the imaging data and determines the location of defective areas on the basis thereof. Then a distribution of portion cuts over the food item dividing the food item into food item portions is determined on the basis of at least the determined location of defective areas and a desired portion size and/or weight. The cutting device cuts the food item according to the determined distribution of portion cuts.

A food processing system and method for cutting a food item into cut food item portions includes a conveyor, an imaging system, a cutting device, and a controller. The conveyor conveys the food item past the imaging system allowing the imaging system to image the food item and image data is obtained. The controller receives the imaging data and determines the location of defective areas on the basis thereof. Then a distribution of portion cuts over the food item dividing the food item into food item portions is determined on the basis of at least the determined location of defective areas and a desired portion size and/or weight. The cutting device cuts the food item according to the determined distribution of portion cuts.

A portable fish cleaning assembly includes a platform that has a drink aperture, a tool aperture, a plurality of hook apertures and a pair of storage holes each extending therethrough. A pair of grapples is each removably coupled to the platform. Each of the grapples releasably engages a top pier rail having the platform being horizontally oriented on the top pier rail. In this way a fish can be positioned on the platform for filleting the fish. A pair of legs is each pivotally coupled to the platform. Each of the legs extends downwardly from the platform when the legs are positioned in a deployed position. In this way each of the legs abuts horizontal pier rails thereby retaining the platform in the horizontal orientation. A clamp is pivotally coupled to the platform to engage the fish for retaining the fish on the platform for filleting the fish.

A portable fish cleaning assembly includes a platform that has a drink aperture, a tool aperture, a plurality of hook apertures and a pair of storage holes each extending therethrough. A pair of grapples is each removably coupled to the platform. Each of the grapples releasably engages a top pier rail having the platform being horizontally oriented on the top pier rail. In this way a fish can be positioned on the platform for filleting the fish. A pair of legs is each pivotally coupled to the platform. Each of the legs extends downwardly from the platform when the legs are positioned in a deployed position. In this way each of the legs abuts horizontal pier rails thereby retaining the platform in the horizontal orientation. A clamp is pivotally coupled to the platform to engage the fish for retaining the fish on the platform for filleting the fish.

This disclosure concerns methods for processing and grading food articles including x-raying the food articles a first time and taking a 3D image of the food articles.

This disclosure concerns methods for processing and grading food articles including x-raying the food articles a first time and taking a 3D image of the food articles.

A method and apparatus for filleting fish to produce high yielding fillets from relatively short bodied fish in the size range of about 600 grams to about 3.5 kilograms dependent on species. The method and apparatus are designed to be capable of handling salmon, tilapia, trout, arctic char, barramundi, snappers, walleye pike, striped bass and similar species where the rib follows the contour of the belly cavity. Further, the method and apparatus incorporate belly opening and eviscerating components prior to subjecting the fish to a backbone removal system so that the fish need only be headed, but not gutted, before introduction into the machine.

A method and apparatus for filleting fish to produce high yielding fillets from relatively short bodied fish in the size range of about 600 grams to about 3.5 kilograms dependent on species. The method and apparatus are designed to be capable of handling salmon, tilapia, trout, arctic char, barramundi, snappers, walleye pike, striped bass and similar species where the rib follows the contour of the belly cavity. Further, the method and apparatus incorporate belly opening and eviscerating components prior to subjecting the fish to a backbone removal system so that the fish need only be headed, but not gutted, before introduction into the machine.

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process.