An apparatus for fixing and transporting crabs during slaughter has a rotationally driven conveying element guided about deflection and/or drive elements to form an upper and lower run, and at least one holding apparatus for fixing the crabs. Each holding apparatus is attached to the conveying element for transporting the fixed crabs in a transport plane along a transport path in a transport direction from a loading station to at least one processing station. Each holding apparatus has a supporting plate for receiving a crab and at least two holding means arranged transversely to the transport direction at a distance from each other. The holding means are pivotable relative to the supporting plate about an axis A.sub.H, lying substantially in or parallel to the transport plane and directed transversely to the transport direction, from a receiving position into a clamping position and back. A corresponding method is also provided.

A shrimp processing machine includes a frame assembly and a processing assembly operably coupled with the frame assembly. The processing assembly includes a drive assembly, a clamp mechanism, and a decapitation system. The drive assembly is operably coupled with the frame assembly. The clamp mechanism is adapted to engage the shrimp. The decapitation system is adapted to separate the shrimp body from the shrimp head.

A shrimp processing machine includes a frame assembly, a drive assembly coupled therewith, a bracket member, and an adjustable cutting assembly. The adjustable cutting assembly is movable between a raised position and a lowered position and includes a cutting device and an adjustable cam plate operably coupled with the cutting device. The adjustable cam plate has a cam body, an adjustment mechanism, and an engagement region having first, second, and third engagement surfaces. The adjustable cutting assembly is adjustable between a first configuration whereby the cutting device has a slow drop-in rate and a second configuration whereby the cutting device has a fast drop-in rate.

Method and apparatus for a handheld tool having a handle on one end along with a blunt ended probe-like arcuate shaped portion on the opposite end which probe is inserted into the shrimp for simultaneously peeling and deveining the shrimp. The handle is designed for being grasped in the hand of a user. The probe has a base-like ricasso portion which acts as a stop for the body of the shrimp so that when the body of the shrimp is pushed against the ricasso the meat is removed from the shrimp by separating the meat from the shell of the shrimp. In operation, the device or tool is inserted along the back of the shrimp at the dorsal portion of the shell and the shrimp is pushed forward and pinched at the same time so that the shrimp is peeled and deveined simultaneously.

A crab shell cutter is provided which has first and second handles and first and second jaws which pivot relative to one another. The jaws include a tapered jaw line which comprises having a tapered surface from which a plurality of serrations extend. The serrations are pyramidal in shape. When engaging a crab shell, the plurality of serrations form linear perforations in the shell but inhibit damage of the underlying crab meat.

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.

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 one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above 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 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 one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above 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.

A substantially flat tool for the function of deshelling or cracking an object, combined with a bottle opener and function of a picker or knife, featuring a thin striking surface which favors cracking over smashing.

A system and method for preparing a shelled crustacean body part for meat extraction are provided. The method involves capturing an image of said body part, evaluating the thickness of the shell from the image, determining from the thickness evaluation at least one laser parameter for forming a line of weakness within the shell, the line of weakness being dimensioned to facilitate meat extraction, while preserving the sensory characteristics of the meat, and sweeping a laser beam on the body part in accordance with the laser parameter to form the line of weakness within the shell. The method and system provide the advantage of facilitating meat extraction without compromising the quality or commercial value of the meat all while increasing productivity and performance in comparison with completely manual extraction techniques.