Proposed is an offshore structure system, the offshore structure system comprising: a loader configured to load fish caught from a fishing vessel on an offshore structure; a classification sensor configured to classify the fish by type; a fishmeal producer configured to produce fishmeal from the first kind of fish classified by the classification sensor; a collagen producer configured to produce collagen from the second type of fish classified by the classification sensor; a dough maker configured to generate fish meat dough by adding additive to the fishmeal and the collagen; and a food producer configured to produce food by heating the fish meat dough.

Proposed is an offshore structure system, the offshore structure system comprising: a loader configured to load fish caught from a fishing vessel on an offshore structure; a classification sensor configured to classify the fish by type; a fishmeal producer configured to produce fishmeal from the first kind of fish classified by the classification sensor; a collagen producer configured to produce collagen from the second type of fish classified by the classification sensor; a dough maker configured to generate fish meat dough by adding additive to the fishmeal and the collagen; and a food producer configured to produce food by heating the fish meat dough.

The present invention relates to a method and a device for treating and/or transporting food items. The apparatus and method are designed to facilitate treating animals or food items in liquid. The device of the present invention is designed as a spiral pump with a tubing that is wound together with a rotating structure around a horizontal axis. The apparatus of the present invention and the use thereof provides a method to treat living or slaughtered animals or food items in a spiral pump.

The present invention relates to a method and a device for treating and/or transporting food items. The apparatus and method are designed to facilitate treating animals or food items in liquid. The device of the present invention is designed as a spiral pump with a tubing that is wound together with a rotating structure around a horizontal axis. The apparatus of the present invention and the use thereof provides a method to treat living or slaughtered animals or food items in a spiral pump.

A basket for use in a crustacea washing system has a wall and the bottom that defines an interior volume. The wall has a plurality of openings formed therethrough. Each of the plurality of openings open to the interior volume. The wall of the basket has an indentation formed at an outer diameter thereof. The indentation is adapted to removably extend over a water-delivery pipe of the washing system. The wall of the basket is slightly tapered so as to have a wide outer diameter at the top of the basket and a narrow outer diameter of the bottom of the basket. The indentation has a plurality of holes that are adapted to correspond to apertures of the water delivery pipe.

A basket for use in a crustacea washing system has a wall and the bottom that defines an interior volume. The wall has a plurality of openings formed therethrough. Each of the plurality of openings open to the interior volume. The wall of the basket has an indentation formed at an outer diameter thereof. The indentation is adapted to removably extend over a water-delivery pipe of the washing system. The wall of the basket is slightly tapered so as to have a wide outer diameter at the top of the basket and a narrow outer diameter of the bottom of the basket. The indentation has a plurality of holes that are adapted to correspond to apertures of the water delivery pipe.

A mop washing bucket has a container with an interior volume defined by a bottom and a wall extending upwardly from the bottom, a fluid inlet affixed adjacent to the bottom of the container, and a fluid outlet formed on the container in a location above the fluid inlet. The fluid inlet is adapted to be connected to a water hose. The fluid inlet extends through the wall of the container so as to have one end in the interior volume of the container and another end exterior of the wall of the container. The fluid outlet is adapted to allow water from the interior volume of the container to flow outwardly of the container.

An assembly for cleaning and cooking seafood or crustacea has a container with an interior volume defined by a wall, a basket removably received in the interior volume of the container, a pipe positioned adjacent to the wall and having a plurality of apertures adapted to direct the flow of water into an interior of the basket, a connector fluidically connected to the pipe, and a pot spaced from the container. The container has a bottom and an upper edge. The basket has a plurality of openings through a wall thereof. The connector has a portion extending outwardly of the wall of the container. The basket is removably received in the pot.

An assembly for cleaning and cooking seafood or crustacea has a container with an interior volume defined by a wall, a basket removably received in the interior volume of the container, a pipe positioned adjacent to the wall and having a plurality of apertures adapted to direct the flow of water into an interior of the basket, a connector fluidically connected to the pipe, and a pot spaced from the container. The container has a bottom and an upper edge. The basket has a plurality of openings through a wall thereof. The connector has a portion extending outwardly of the wall of the container. The basket is removably received in the pot.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.