Method and system for opening shellfish using infrared energy

Abstract

A method for shucking bi-valve shellfish, especially clams, includes imparting a wide array of infrared energy from at least one infrared heater from above to a first shell of the bi-valve shellfish sufficient to detach an adductor muscle from the first shell. The bi-valve shellfish are inverted to expose a second shell. Infrared energy is imparted again from above to a second shell of the bi-valve shellfish sufficient to release a shellfish meat from between the first and shell and the second shell. A system for carrying out this method includes a tank for washing the shellfish, a dryer, the infrared heaters, a device for inverting the shellfish, a tank for quenching the shellfish, and a conveyor for transporting the shellfish under the infrared heaters.

What is claimed is: 
     
         1 . A method for opening shellfish for uncooked use comprising:
 orienting shellfish on a conveyor made of material that minimizes heat absorption;   moving shellfish on said conveyor in predetermined range from at least one infrared burner; and   collecting opened uncooked shellfish from said conveyor.   
     
     
         2 . The method of  claim 1  further comprising the step of detaching uncooked meat from said opened shellfish. 
     
     
         3 . The method of  claim 2  in which the step of detaching uncooked meat from said opened shellfish is manual. 
     
     
         4 . The method of  claim 1  in further comprising the step of collecting juice from uncooked shellfish from said conveyor. 
     
     
         5 . The method of  claim 4  further comprising the step of detaching uncooked meat from said opened shellfish. 
     
     
         6 . The method of  claim 5  in which the step of detaching uncooked meat from said opened shellfish is manual. 
     
     
         7 . The method of  claim 1  further comprising the step of spray washing said shellfish prior to orienting said shellfish on said conveyor. 
     
     
         8 . The method of  claim 1  further comprising the step of spray cooling said opened uncooked shellfish. 
     
     
         9 . The method of  claim 1  in which said shellfish are selected from the group consisting of clams, scallops, mussels, and oysters. 
     
     
         10 . The method of  claim 1  in which said predetermined range is 6 inches. 
     
     
         11 . A method for opening shellfish for uncooked use comprising:
 orienting shellfish on a conveyor made of material that minimizes heat absorption;   imparting infrared energy in a wide array on shellfish moving on said conveyor; and   collecting opened uncooked shellfish from said conveyor.   
     
     
         12 . The method of  claim 11  further comprising the step of detaching uncooked meat from said opened shellfish. 
     
     
         13 . The method of  claim 12  in which the step of detaching uncooked meat from said opened shellfish is manual. 
     
     
         14 . The method of  claim 11  further comprising the step of collecting juice from uncooked shellfish from said conveyor. 
     
     
         15 . The method of  claim 14  further comprising the step of detaching uncooked meat from said opened shellfish. 
     
     
         16 . The method of  claim 15  in which the step of detaching uncooked meat from said opened shellfish is manual. 
     
     
         17 . The method of  claim 11  further comprising the step of spray washing said shellfish prior to orienting said shellfish on said conveyor. 
     
     
         18 . The method of  claim 11  further comprising the step of spray cooling said opened uncooked shellfish. 
     
     
         19 . The method of  claim 11  in which said shellfish are selected from the group consisting of clams, scallops, mussels, and oysters. 
     
     
         20 . The method of  claim 11  in which said infrared energy has a wavelength centered about 2.7 microns. 
     
     
         21 . A device for opening shellfish for uncooked use comprising:
 a conveyor made of material that minimizes heat absorption;   at least one infrared burner; and   collection means for collection of opened uncooked shellfish.   
     
     
         22 . The device of  claim 21  further comprising collection means for collection of juice from opened uncooked shellfish. 
     
     
         23 . The device of  claim 21  in which said uncooked use is real time consumption of raw shellfish meat. 
     
     
         24 . The device of  claim 22  in which said uncooked use is real time consumption of raw shellfish meat and juice. 
     
     
         25 . The device of  claim 21  in which said conveyor is reversible in direction. 
     
     
         26 . The device of  claim 25  further comprising control means for said conveyor. 
     
     
         27 . The device of  claim 26  further comprising means for inversion of said shellfish prior to reversing direction of said conveyor. 
     
     
         28 . The device of  claim 27  in which said means for inversion is manual inversion. 
     
     
         29 . The device of  claim 21  in which said opened uncooked shellfish are raw oysters intended to be served on the half shell. 
     
     
         30 . The device of  claim 25  in which said opened uncooked shellfish are raw clams intended to be served on the half shell.