PATENT CLAIM ANALYSIS

Application Number: 15944401
Application Type: Utility
Filing Date: 2018-04
Publication Date: 2018-11
Patent Classification: ["452", "009000"]

Abstract:
The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

Claim (Index 1):
A method of continuous on-board processing of seafood after fishing on the sea, comprising the following steps:\n 1) after fishing of seafood materials, cleaning the seafood materials with seawater of 0\u02dc10\u00b0 C., wherein the seafood materials are fish or shrimp; 2) cooking the fish or shrimp for 2\u02dc8 min in a cooking soup comprising a quality improver, wherein the solid-liquid ratio is 1 kg: 8\u02dc20 L, and the cooking soup comprising the quality improver comprises salt 0\u02dc6% (w/w), edible alcohol 0.1\u02dc3% (w/w), glucono-delta-lactone 0.05\u02dc0.5% (w/w), tea polyphenol 0.02\u02dc0.2% (w/w),  perilla  juice 0.01\u02dc0.1% (w/w), sodium hexametaphosphate 0.05\u02dc0.25% (w/w), and water; during the cooking, the cooking soup is replaced at a fixed time, and the replaced cooking soup is heat processing wastewater, which should be treated to become more suitable for environment; 3) putting the cooked fish or shrimp onto vibrating screen, leaching and dewatering it; 4) putting the processed fish or shrimp evenly onto conveyor belt to go into a multilayer hot-air drying cabinet, and drying it until the moisture content of the fish or shrimp falls below 40% (w/w); 5) removing impurities mixing in the dried fish or shrimp obtained in step 4) by vacuum; 6) cooling the fish or shrimp obtained in step 5) by cold wind to decrease the temperature to not more than 10\u00b0 C., thereby obtaining dried fish or shrimp product.

Metadata:
- Claim Count in Document: 12.0
- Percentile: 91.0
- Lexical Diversity: 2.3494
- Patent Class: 452.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['15548526', '12990099', '13037661', '14367751', '13033735']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.5731862325380814
- 35 USC 102 Novelty (BERT): 0.4900874558476938
- Combined Prediction Score: 0.5648763548690428
- Mean Citation Score: 212.557402
- Max Citation Score: 216.8652
- Similarity Product: 135.2241104610443

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 1
- Claim Label 112: 0
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test