公开(公告)号：EP2378889A1

公开(公告)日：2011-10-26

申请号：EP10700070.5

申请日：2010-01-12

申请人： Kant, Albert

发明人： Kant, Albert

IPC分类号： A22C29/02

CPC分类号： A22C29/02 ,  A22C29/026

摘要： In the mechanized peeling of shrimp, first (211) and second (212) contacting means are brought in contact with the underside and topside of the shrimp (2), respectively. Squeezing means (214) exert, via said contacting means, a pressing force onto the shrimp. The pressing force moves in a squeezing direction extending from the head and the tail towards the back of the shrimp, so that the armature of the shrimp opens on the backside and the meat of the shrimp is squeezed out of the armature. During exertion of said pressing force, one or each of said contacting means, when seen in cross-section transverse to said squeezing direction, has a recessed shape (215) on its side facing towards the shrimp. At least a part of that recessed shape embeds the shrimp during the exertion of said pressing force.

公开(公告)号：EP1447007A1

公开(公告)日：2004-08-18

申请号：EP03388011.3

申请日：2003-02-12

申请人： CABINPLANT INTERNATIONAL A/S

发明人： Hansen, Sören, Mölgaard

IPC分类号： A22C29/02 ,  A23L1/33

CPC分类号： A22C29/021 ,  A22C29/02 ,  A22C29/026 ,  A23L17/40

摘要： A method of preparing shrimps comprises the following steps: Steam boiling the shrimps at a high pressure exceeding the atmospheric pressure, and at an elevated temperature exceeding the boiling temperature of water at the atmospheric pressure for a specific period of time for keeping the meat of the shrimps in a compressed state due to the pressurisation while rapidly heating the shrimps to the elevated temperature for causing the meat of the shrimps to solidify and cause the meat of the shrimps to loosen from the shells of the shrimps. The shrimps are then rapidly cooled to a temperature to or below the atmospheric temperature for causing substantially all meat of the shrimps to be separated from the shells of the shrimps between an area behind the head of the individual shrimp and a part above the tail of the individual shrimp. Subsequently, the shrimps are peeled by mechanically opening the shells of the shrimps for allowing the meat loosely contained within the shells of the shrimps to fall out from the shells of the shrimps, and the meat of the shrimps is separated from the remainings of the shrimps, including the shell parts and any eggs by flotational separation of the meat from the remainings by introducing the meat and the remainings into a separation liquid such as a brine solution, including a specific amount of NaCl by weight for causing the meat to float on the separation liquid while allowing the remainings of the shrimps, including the shell parts and any eggs to sink. Finally, the meat is removed from the separation liquid.

摘要翻译： 一种制备虾的方法包括以下步骤：在超过大气压的高压下蒸煮虾，并在高于大气压下的水的沸点温度升高一段特定的时间以保持虾 虾由于加压而处于压缩状态，同时将虾快速加热到升高的温度，以使虾的肉固化并使虾的肉从虾的壳松开。 然后将虾迅速冷却至大气温度至或低于大气温度，以使基本上所有虾的肉从虾的头部之后的区域和尾部之上的部分之间与虾的壳分离 个体虾 随后，通过机械打开虾的外壳，剥离虾，以使容纳在虾壳内的肉从虾的壳中脱落出来，虾的肉与虾的剩余物分离 包括壳部分和任何蛋，通过将肉和剩余物通过将肉和残留物分离成诸如盐水溶液的分离液（包括特定量的NaCl，以使肉浮在其上），将肉与剩余物分离 分离液体，同时允许虾的剩余部分，包括壳部分和任何蛋下沉。 最后，从分离液中取出肉。

公开(公告)号：EP1063522A3

公开(公告)日：2002-04-17

申请号：EP00304349.4

申请日：2000-05-23

申请人： Guigné International Ltd

发明人： Klein, Kenneth ,  Guigné, Jacques Y. ,  Quanshun, Liu ,  Cawthorne, Richard

IPC分类号： G01N29/18 ,  G01N29/20 ,  G01N33/12 ,  G01N29/24

CPC分类号： A22C29/025 ,  A22C29/005 ,  A22C29/026 ,  G01N29/07 ,  G01N29/22 ,  G01N33/12 ,  G01N2291/015 ,  G01N2291/02416 ,  G01N2291/02854 ,  G01N2291/102

摘要： Apparatus for evaluating a part of a seafood animal such as a lobster claw, to determine the ratio of meat to water and other characteristics, including first and second transducers (12, 14) that are coupled to spaced locations on the part P of the animal so when the first transducer transmits sonic energy it passes through the animal part to the second transducer. A circuit (34) coupled to the second transducer analyzes detected sonic energy. In one system, the circuit calculates the velocity of sound through the part of the seafood animal. A higher velocity indicates a higher meat content. Another circuit includes an indicator that indicates the amplitude of sound detected by the second transducer, especially the amplitude of sound of the predominant frequency generated by the first transducer, that has passed directly through the animal part. A lower amplitude indicates a higher meat content. A pressure sensor (124) automatically activates the first transducer to generate sonic energy, when the transducers are pressed with a predetermined force against the part of the seafood animal. The transducers can be mounted on a glove (92) between the thumb (T) and an opposed finger (F), so the part can be tested when it is picked up by a person wearing the glove.

摘要翻译： 用于评估诸如龙虾的海鲜动物的一部分的装置，以确定肉与水的比例和其他特征，包括耦合到动物部分P上的间隔位置的第一和第二换能器（12,14） 所以当第一传感器传播声能时，它通过动物部分到第二传感器。 耦合到第二传感器的电路（34）分析检测到的声能。 在一个系统中，电路计算通过部分海鲜动物的声速。 较高的速度表示较高的肉含量。 另一电路包括指示器，其指示由第二换能器检测到的声音的幅度，特别是直接通过动物部件的由第一换能器产生的主频的声音振幅。 较低的幅度表示肉类含量较高。 当传感器以预定的力压靠在海鲜动物的一部分时，压力传感器（124）自动地激活第一换能器以产生声能。 换能器可以安装在拇指（T）和相对的手指（F）之间的手套（92）上，因此当戴着手套的人被拾取时，该部件可被测试。

公开(公告)号：EP0338867A1

公开(公告)日：1989-10-25

申请号：EP89304058.4

申请日：1989-04-24

申请人： Duzitall Equipment Corporation

发明人： Laughlin, Thomas J. ,  Cowsar, Donald R.

IPC分类号： A22C29/02

CPC分类号： A22C29/026

摘要： A method and an apparatus for mechanically removing the meat from a crustacean is provided, which include the steps of loading the tail of the crustacean onto guide means (18), extending the tail so that it assumes a substantially horizontal position, piercing the tail with the tip (44) of a nozzle (40) connected to a source of pressurized fluid, separating the head and abdominal portions of the crustacean from the tail, and expelling the meat from the tail by means of the pressurized fluid from the nozzle tip impinging on the meat.

摘要翻译： 提供了一种用于从甲壳类动物机械去除肉类的方法和装置，其包括将甲壳类动物的尾部装载到引导装置（18）上的步骤，使尾巴延伸使得其呈现基本上水平的位置， 连接到加压流体源的喷嘴（40）的尖端（44），从尾部分离甲壳类动物的头部和腹部，并通过来自喷嘴尖端的加压流体从尾部排出肉 在肉上。