Frozen Oyster Shucking via Cryogenic Hinge Cracking
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Solution Overview
Problem
Conventional methods for producing frozen oysters on the half shell are labor-intensive, expensive, and result in damaged oyster flesh, tears, and loss of natural juice, making the oysters unappetizing and unpresentable.
Innovation Solution
A method involving cryogenic freezing to crack the oyster hinge, followed by water treatment and percussion to disengage the flesh from the shell, and a salt solution glaze to preserve the meat, using a system comprising a freezing apparatus, water tunnel, and inclined percussing apparatus to maintain the oyster's shape and integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional hand shucking methods are used, then oysters can be opened, but the process is labor-intensive and expensive
Solution Approach 1:
The patent replaces manual mechanical shucking with a mechanical system consisting of a conveyor belt, freezing apparatus, water spray system, and percussion device. Live oysters are automatically conveyed, frozen to crack hinges, sprayed with water to separate flesh from shell, and percussioned to remove shells, eliminating the need for manual labor while maintaining shucking functionality
Solution Approach 2:
The patent changes the temperature parameter by freezing oysters to crack their hinges, making them easier to open. It also changes the physical state of the oyster flesh by spraying water to separate it from the shell, and uses percussion force to remove shells. These parameter changes enable automated processing without manual intervention
2Productivity
If conventional shucking and freezing processes are used, then oysters can be processed, but the flesh becomes damaged with tears and loses natural juice
Solution Approach 1:
The patent applies preliminary freezing to crack the oyster hinges before shucking, which facilitates easy shell removal without damaging the flesh. It also applies water spray before shell removal to separate the flesh from the shell interior surface, preventing tears and juice loss during the shucking process
Solution Approach 2:
The patent uses water as an intermediary substance sprayed onto the oyster flesh to separate it from the shell. This water layer acts as a mediator that allows the shell to be removed cleanly without direct mechanical contact that would cause tears or juice loss to the delicate oyster flesh
3Duration of action of stationary object
If conventional freezing methods are used, then oysters can be frozen, but they become unpresentable with crooked positioning and flesh damage
Solution Approach 1:
The patent performs preliminary shucking operations (freezing to crack hinges, water spray to separate flesh, percussion to remove shells) before the final freezing step. This ensures that oysters are properly positioned and prepared before freezing, preventing crooked positioning and flesh damage that would occur if freezing happened before shucking
Solution Approach 2:
The patent replaces manual shucking with an automated mechanical system that consistently positions oysters correctly during processing. The conveyor belt and automated apparatus ensure uniform handling and positioning, resulting in consistent, presentable frozen oyster products without the variability and damage associated with manual handling
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method achieves high integrity of the oyster flesh, maintaining 80-100% of its original shape and preserving the natural juice, resulting in a more appealing and presentable product.
Implementation Method 1
freezing live oysters in their shells, so that the oysters hinges will break open
Implementation Method 2
subjecting one shell, or both shells of the frozen oysters to a water treatment, so as to promote disengagement of the oyster's flesh from their thin shells
Implementation Method 3
a salt solution glaze to preserve the meat
Data Source
AI summary
A method for producing frozen oysters on the half shell, which comprises the steps of freezing live oysters in their shells, so that the oysters hinges will break open; subjecting the frozen oysters to a water treatment to promote disengagement of the oysters' flesh from one thin shell; and percussing the water treated oysters, so that at least one shell will be knocked off.