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.

The present application provides an automatic crayfish washing machine, comprising: a first water tank, a second water tank, a first brush, a second brush, a reducer, a coupling, a motor, a frame, a crayfish container, and a circulating water system. With the washing machine, time is substantially reduced with good washing effect.

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 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.

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.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

The present invention is a tool used to clean and remove the lobster's intestinal tract, effortlessly and safely. The present lobster cleaning tool is made of high tensile strength plastic. It has a plastic handle with a soft rubber non-slip grip built for comfort. Attached to the handle is a shaft with a set of plastic barbs attached to it. These are used to attach to the intestinal tract inside the lobster tail. The tool is designed with a tamper proof plastic clear cover for safety purposes.

An apparatus for processing a crustacean body part is disclosed. The apparatus includes a conveyor, a first blade, and a first fluidic device. The conveyor has a downstream direction and a first region for supporting a crustacean body part. The first fluidic device is drivingly coupled to the first blade, and actuation of the first fluidic device moves the first blade into the first region. Methods of processing a crustacean body part, methods and apparatus for cracking a crustacean shell, controllers for directing processing of a crustacean body part, and pre-cut seafood items are also disclosed.

A crab gauge and cleaning tool with a base and a blade having an arched upper edge and a lower edge, a coupling for removably attaching the blade to the base such that when attached the blade extends upwardly from the base in a central area of the top surface and a blade storage for securing the blade to the base, and wherein the blade has a first mounting foot and a second mounting foot with the space between the mounting feet defining a measuring distance for measuring shellfish.

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.