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.

Shrimp processing apparatus to peel shrimp along with methods for peeling shrimp are described herein. The shrimp processing apparatus may be provided in systems including one or more processing stations configured to peel individual shrimp, where peeling may involve removal of shell segments on the dorsal surfaces of the shrimp abdomen and/or removal of pleopods/swimmerets on the ventral surfaces of the shrimp abdomen and, optionally, separation of shell segments. The processing systems and methods may, in one or more embodiments, include apparatus for and methods of measuring the shrimp.

A shrimp processing system conveys raw peeled shrimps to an imaging chamber in which shrimp bits and shrimps with residual shell are detected and diverted from the stream of acceptable shrimps allowed to pass on to downstream processing. An ultraviolet (UV) light source in the imaging chamber is constantly on. A visual inspection system takes images of the passing stream of shrimp when a white-light source is turned on to illuminate an exposure region to detect bits, clumps of shrimps, and acceptable individual shrimps. The visual inspection system takes images of the passing stream when the white-light source is turned off and the exposure region is subjected only to ultraviolet radiation. The visual inspection system detects shrimps with residual shell in the V images. Shrimp bits and shrimps with residual shell are diverted from the stream of shrimps by air jet nozzles to corresponding reject destinations.

A device for flushing seafood includes a cylindrical conduit having a connector end connected to a water flow valve and an elbow end having an elbow fitting. A water discharging drop pipe connected to the elbow fitting defines water discharging orifices. The drop pipe is fixed to an inner support leg, a bend is connected to the cylindrical pipe, and the outer clamp is engaged to an outer surface of an ice chest via threaded bolt in a removable mounted position. The inner support leg engages an inner surface of the ice chest when the drop pipe is disposed inside the ice chest such that when the water flow valve is opened a flow of water through the drop pipe discharges the water out through the water discharging orifices toward the inner surface of the ice chest in a spaced relationship to the drop pipe.

A shrimp peeling device includes a frame, a driving member, a first conveying wheel, a second conveying wheel, a conveying belt, a clamping frame, a cutting assembly, and a shell removing frame. The conveying belt is in transmission connection with the first conveying wheel and the second conveying wheel. The clamping frame is provided with a first pathway for the conveying belt to pass through. A processing opening is formed in the clamping frame. The cutting assembly is disposed at the processing opening. The shell removing frame is provided with a second pathway for the conveying belt to pass through, and the second pathway includes a limiting cavity and a narrowing cavity. The shell removing frame is provided with a discharge port. The conveying belt is upwards bent and folded in half to clamp and convey a shrimp.

Shrimp processing apparatus to head and optionally sever the mud veins of shrimp, along with methods for heading and mud vein severing are described herein. The shrimp processing apparatus may be provided in systems may include one or more processing stations configured to perform one or more of the following functions on each shrimp: measurement of individual shrimp, severing the mud vein of individual shrimp, and heading of individual shrimp.

A distribution device automates and meters distribution of feed in a commercial shrimp production facility utilizing a stacked shallow tank configuration. The device includes an elongated support surface positioned over and extending along an elongated tank having an open top. A shuttle moves along the support surface to move along a length of the tank. A hopper to hold feed is coupled to the shuttle. A spreader is in environmental communication with the hopper to distribute feed from the hopper and a meter is operationally coupled between the hopper and the spreader for controlling an amount of the feed delivered to and distributed by the spreader.

A labelling system includes a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material for insertion of claws of crustaceans, and a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A related method includes inserting a claw of a crustacean into a sleeve of shrink-wrap label stock material, and applying heat to the sleeve to shrink the sleeve around the claw. Another method involves providing a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material to receive claws of crustaceans, and providing a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A seafood product may include a crustacean having a claw, the claw carrying a shrink-wrap label.

A labelling system includes a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material for insertion of claws of crustaceans, and a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A related method includes inserting a claw of a crustacean into a sleeve of shrink-wrap label stock material, and applying heat to the sleeve to shrink the sleeve around the claw. Another method involves providing a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material to receive claws of crustaceans, and providing a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A seafood product may include a crustacean having a claw, the claw carrying a shrink-wrap label.

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least two cuts formed generally parallel to the longitudinal axis, the tail meat is also split longitudinal. The fat-containing composition is disposed in the ventral region of the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

In another embodiment the lobster tail is prepared with Cannabis missed with the fat-containing composition. This embodiment is similarly microwaveable.