CN1997281A - 便于去除鱼的针状骨的方法和装置 - Google Patents

便于去除鱼的针状骨的方法和装置 Download PDF

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Publication number
CN1997281A
CN1997281A CNA2005800230074A CN200580023007A CN1997281A CN 1997281 A CN1997281 A CN 1997281A CN A2005800230074 A CNA2005800230074 A CN A2005800230074A CN 200580023007 A CN200580023007 A CN 200580023007A CN 1997281 A CN1997281 A CN 1997281A
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Prior art keywords
fish
pin bones
flesh
bones
pin
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T·沃尔
O·豪格兰德
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Eiganes Invest AS
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Eiganes Invest AS
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    • AHUMAN NECESSITIES
    • A22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22CPROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/16Removing fish-bones; Filleting fish
    • A22C25/166Removing loose pin bones, e.g. from fish fillets

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

一种便于从鱼肉中去除针状骨(2)的方法和装置,其中在鱼肉的鱼片部分内切断该针状骨(2)。

Description

便于去除鱼的针状骨的方法和装置
技术领域
本发明涉及一种便于去除鱼的针状骨的方法。尤其涉及这样一种方法,其中,在最靠近针状骨向外突出的部分切断针状骨,针状骨的相对较硬的骨头部分继而可从鱼肉中去除,而针状骨的较软的软骨部分可保留在鱼中。本发明包括一种实施该方法的装置。
背景技术
已知,垂直向上的骨头从鱼的胸椎突出,且相对于最前的胸椎,还有至少两根肋骨环绕腹腔。在几种鱼种中,包括鲑鱼鱼种,最前的胸椎还具有两个所谓的背部肋骨,该背部肋骨从胸椎在每一方向上基本水平地向外突出。背部肋骨经常被称为针状骨。
针状骨包括最靠近胸椎的相对较硬的骨头部分和较软的软骨部分,该较软的软骨部分包括最靠近其外端部的胶原纤维。该外端部包括相对较多数量的线状软腱,该软腱从软骨部分延伸出并进入鱼肉中。这些腱有效地连接针状骨和鱼肉。
在清理鱼肉过程中,当欲将针状骨从鱼肉中去除时,针状骨和鱼肉之间相对较强的连接致使针状骨在其长度方向的位置上被扯断,或者一些鱼肉被针状骨从鱼中带出。如果鱼肉被针状骨带出,将导致鱼肉的利润损失、鱼片的开孔和鱼肉的损伤。
为解决该问题,本领域通常的做法是沿着针状骨将鱼肉切成V形以将针状骨去除,或者一直等到鱼死后肌肉的僵硬使肉分离后才将针状骨去除。
为有效清理鱼产品,期望能够在包含去除其它鱼骨的同一清理过程中去除针状骨。这样,必须在中间期储存鱼然后再去除针状骨,不但麻烦而且增加费用。还不期望必须将鱼肉沿着针状骨切割而将针状骨去除,这可能致使鱼肉损伤。
可通过本领域技术人员所熟知的方法和装置来定位针状骨和对其进行恰当的去除操作,因此不作进一步详述。
发明内容
本发明的目的在于解决或减轻现有技术中的至少一种缺陷。
本发明的目的是通过以下的详细描述特征和随后的权利要求书来实现的。
为了能够从新鲜鱼肉中去除针状骨的相对较硬的骨头部分,在去除针状骨之前,在鱼肉的鱼片部分内将针状骨切断,典型地,是在下述位置上切断,该位置与针状骨的相反端部位置相比,更靠近向外突出到鱼肉中的针状骨端部。
因此,在已经另外去除了针状骨之后,包括腱的相对较软端部的至少一部分保留在鱼肉中。但是,在食用的时候,这些保留部分足够软,通常不会被觉察为骨头。
当针状骨存在于鱼肉中时,例如通过在鱼肉中移动刀子,可将针状骨切断。有利的是,刀子从鱼片头端沿着针状骨排的方向移动,这样能在同一切断操作中切断所有位于一侧的针状骨。
这种切断操作可人工用手持式刀实施,其中该刀包括在面向鱼的端部具有锋利刀口的相对较长的刀片。当以基本上垂直地靠着并经过针状骨的方式移动该锋利端部时,针状骨在其长度方向上的预定位置被切断。
显然,这种操作比如可通过给所需设备装备现有技术的切头机、清洗机或切片机而实现自动化。
附图说明
以下描述优选方法和实施例的非限定性实例,该实例在所附的附图中示出,其中:
图1示出了鱼片的示意性透视图,其中针状骨用虚线标示,并且其中刀位于准备插入到鱼肉中的位置上;
图2与图1类似,但是其中刀已经以一定的位移移动到了鱼肉中。
具体实施方式
在附图中,附图标记1表示包含多个针状骨(pin bone)2的鱼片。针状骨2已经从其相应的胸椎(未示出)切离且从鱼片1的面向上的表面4突入鱼片1中。
当鱼片1处在这种位置时,可通过本身已知的设备(未示出)将针状骨2抓住并拉出。
在实施去除之前,对照图2,将在面向鱼片1的端部具有刀口8的刀6移动到鱼片1中,并沿着针状骨2的排移动,从而将针状骨2切断。
通过去除,刀子6在鱼片1中留下了切口10。可是,刀6由相对较窄的截面形成,因此切口10不会显著降低鱼片1的质量。
在所示实施例的实例中,刀口8为V形,以使刀6在鱼片1中移动的过程中更好地找出针状骨2。

Claims (6)

1.一种便于从鱼肉中去除针状骨(2)的方法,其特征在于:在鱼肉的鱼片部分内切断针状骨(2)。
2.如权利要求1所述的方法,其特征在于:  在该切割之后,将针状骨(2)从鱼肉中去除。
3.如权利要求1所述的方法,其特征在于:通过靠着该针状骨(2)移动刀(6)而将该针状骨(2)切断。
4.一种便于从鱼肉中去除针状骨(2)的装置,其特征在于:包括刀口(8)的刀(6)布置成移动到鱼肉中,从而在鱼肉的鱼片部分内切断针状骨(2)。
5.如权利要求4所述的装置,其特征在于:该刀(6)相对较窄且长。
6.如权利要求4所述的装置,其特征在于:该刀(6)的刀口(8)呈V形。
CNA2005800230074A 2004-07-07 2005-06-29 便于去除鱼的针状骨的方法和装置 Pending CN1997281A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO20042875 2004-07-07
NO20042875A NO319441B1 (no) 2004-07-07 2004-07-07 Framgangsmate og anordning for a underlette uttrekking av pinnebein i fisk

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US (1) US7850511B2 (zh)
CN (1) CN1997281A (zh)
CA (1) CA2571676C (zh)
DE (1) DE112005001659B4 (zh)
DK (1) DK176374B1 (zh)
IS (1) IS2911B (zh)
NO (1) NO319441B1 (zh)
WO (1) WO2006004420A1 (zh)

Cited By (1)

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Publication number Priority date Publication date Assignee Title
CN112533492A (zh) * 2019-07-17 2021-03-19 明弘食品株式会社 蒲烧的制造方法

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US8719420B2 (en) * 2008-05-13 2014-05-06 At&T Mobility Ii Llc Administration of access lists for femtocell service
NO328972B1 (no) 2008-09-26 2010-07-05 Trio Food Proc Machinery As Fremgangsmate og anordning for a trekke ut pinnebein fra en filet
FI127035B (fi) * 2013-11-12 2017-10-13 Arctic Ip Invest Ab Menetelmä suorittaa kalan kuivasuolausprosessi

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112533492A (zh) * 2019-07-17 2021-03-19 明弘食品株式会社 蒲烧的制造方法

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NO20042875A (no) 2005-08-15
IS2911B (is) 2014-11-15
DK200601676A (da) 2007-01-04
US7850511B2 (en) 2010-12-14
DK176374B1 (da) 2007-10-15
NO20042875D0 (no) 2004-07-07
US20080261502A1 (en) 2008-10-23
DE112005001659T5 (de) 2007-07-12
WO2006004420A1 (en) 2006-01-12
DE112005001659B4 (de) 2017-03-09
NO319441B1 (no) 2005-08-15
CA2571676C (en) 2015-02-03
CA2571676A1 (en) 2006-01-12
IS8603A (is) 2007-02-06

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Open date: 20070711