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. The system generally comprises: an intake apparatus for receiving a crustacean; a sensor-guided positioning (SGP) system for determining the presence, location, orientation and size of the crustacean on the intake apparatus, coupling the crustacean, and placing the crustacean into a holding system for butchering; a holding system for retaining the crustacean in an optimal fixed position for butchering; a sensor-guided butchering (SGB) system for determining the locations on a crustacean body to be cut based on the desired output of crustacean portions, and cutting the crustacean at the chosen locations to produce optimal crustacean products; and an outlet apparatus which discharges the butchered crustacean from the system for subsequent packaging.

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

In some aspects, the techniques described herein relate to an injection treatment solution for injecting a crustacean, including: water; and emulsified crustacean substrate of the crustacean being treated. In some aspects, the techniques described herein relate to a system for injection a crustacean, including: a conveyance system configured to substantially maintain a position of the crustacean relative to a support surface of the conveyance system before, during, and/or after injection; an injection treatment solution composed of water and emulsified crustacean substrate of the crustacean being treated; and an injector configured to inject the crustacean with the injection treatment solution as the crustacean is moved by the conveyance system. In some aspects, the techniques described herein relate to a method of injecting a crustacean, including: formulating an injection treatment solution including emulsified crustacean substrate of the crustacean being treated and water; and injecting a crustacean with the injection treatment solution.

A shrimp processing method and system, the system comprising a plurality of clamps, wherein each clamp is configured to hold a shrimp proximate a tail of the shrimp, a plurality of processing stations comprising at least one data collection station capable of collecting data regarding a shrimp held in a clamp and at least one functional station capable of changing the shrimp held in a clamp, a conveying system connecting the plurality of processing stations, the conveying system configured to move the plurality of clamps between the processing stations, and a controller operably connected to the conveying system and the processing stations, the controller configured to operate the conveying system and to selectively activate each processing station.

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.

An apparatus for cleaning and cooking seafood or crustacea has a container with an interior volume defined by a tapered wall, a basket removably received in the interior volume of the container, a pipe positioned adjacent to the wall of the container and having a plurality of apertures adapted to direct the flow of water through holes of the basket, and a connector fluidically connected to the pipe and having a portion extending outwardly of the tapered wall of the container. The basket is tapered so as to be nestable within the tapered wall of the container. The basket has an indentation with holes extending over the pipe. A pot is spaced from the container and nestably removably receives the basket therein.

A method and apparatus for deshelling shellfish, particularly lobsters, using a laser cutting system.

An apparatus for removing meat from crustacean legs includes a conveyor, and a plurality of leg meat extraction rollers. The conveyor has a plurality of leg slots arranged in a machine direction, each leg slot extending laterally in a cross-machine direction. The leg meat extraction rollers are positioned adjacent the conveyor laterally outwardly of the leg slots and oriented to receive crustacean legs moved laterally outwardly from the leg slots.

An improved cleaning device comprises linked rollers that roll over a cleaning surface to remove debris from shrimp or other product. The cleaning device comprises a trough with a cleaning surface, an oscillating shaft within the trough and rollers biased into contact with the cleaning surface. At least some of the rollers are connected through a coupling device, which connects the rollers to the oscillating shaft via a roller connector.