JP2000083578A - Pretreatment for dividing flesh fish and pretreatment machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for previously pretreating raw flesh bonito into such a form as to be divisible into four meat pieces in a high yield so as to be suitable for processing into dried bonito. SOLUTION: This method for the pretreatment of raw flesh bonito comprises the following steps, bonitos are conveyed on a lower guide while nipping them with left and right nipping belts, and during the conveyance, the abdominal cavities are cut open, the internal organs are removed, and the abdominal meat are divided, successively in this order, and the abdomen is cut open left and right as well, and then, both the flanks at the boundary between the back and the abdomen are horizontally slitted toward the tip of the bone horizontally projected from the backbone using a pair of left and right cutters; subsequently the resulting bonitos are steamed and each of the corresponding fleshes is easily divided into four meat pieces while peeling the meat off the bone.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and a machine for performing pretreatment so that bonito can be divided into four parts when bonito is produced.

[0002]

2. Description of the Prior Art Conventionally, to produce bonito, first,
After cutting off the head and tail of the thawed bonito and removing the internal organs, it is reduced to three pieces, which are usually called turtle clauses consisting of left and right halves, and the above turtle clauses are back and belly Divide it into two parts and divide it into male and female segments (bellied nodes), then boil these cut nodes (meat pieces) and cook them the first time to produce rounded nodes. After the second and subsequent fires, the product is called the "Ninjabushi".

In the above method for producing bonito, bonito (hereinafter referred to as bonito)
In the process of dividing the fish into four parts, after cutting off the head, the work of removing the built-in part and lowering it into three pieces can be performed by a machine such as a fillet machine without manual labor, At present, cutting into two pieces of meat for male and female joints by dividing into a meat piece on the side and a ventral side is performed manually by using a cutter knife.

[0004]

However, the task of manually dividing a fish body into two pieces with a knife requires a considerable amount of time and reduces the efficiency of the fish body.
Especially for bonito As shown in FIG. 15, since the bone B ₃ mutually separate the fish on both sides of the spine B ₂ on the back meat side and belly flesh side is projected in a horizontal direction, a portion of the meat piece during the cutting process However, there is a problem that the body is divided while being attached to the bone and the yield is deteriorated.

[0005] On the other hand, when a fish body is cut into three pieces by a machine such as a fillet machine and divided into left and right halves, a piece of meat is added to the spine and the spine bone projecting upward from the spine in a comb shape. The bone is separated in a state where the portion is attached, and the yield is reduced as in the above. Also, if this filleting machine is provided with a cutter that divides the fish body into upper and lower parts, meat pieces that become male and female segments can be obtained, but the height and thickness of the fish body differ depending on the size, and the thickness of the fish body is different. In such a case, the fish body can be divided into two parts regardless of its thickness by arranging a cutter in the center between the left and right holding belts that hold and transport the fish body, but the height is different. In the fish, the height position of the spine of the fish body changes up and down, and the fish body cannot be divided into the back meat side and the abdomen meat side through the joint that projects horizontally from the spine accurately.

Further, in any of the above-mentioned fish dividing means, the fish is completely divided into four at the time of raw meat, so that a piece of meat is attached to the bone as described above, When the bones are separated from the male and female nodes, the pieces of meat that have adhered fall off from the bones, and the yield decreases.

An object of the present invention is to fundamentally solve such a problem, and it is not possible to completely separate a fish body for obtaining bonito flakes from the bone when steamed without completely dividing it into four. An object of the present invention is to provide a method for pre-processing so that the male and female segments can be divided easily and with good yield, and a pre-processing machine for performing the method.

[0008]

In order to achieve the above object, a method for pre-partitioning a fish body according to the present invention, as described in claim 1, wraps a fish body having its head cut off endlessly. Transported by the left and right holding belts, and in the middle of the transport, the abdominal cavity of the fish body is opened, the internal organs are removed, the halamotomy is removed, and the abdomen is cut open.The back and abdomen of the fish body are maintained while the fish body is kept horizontal. Horizontal slits are made on both sides of the border between the two sides by a side edge cutting cutter toward the spine of the fish.

According to a second aspect of the present invention, there is provided a machine for performing the above-mentioned pre-partitioning method, wherein a pair of left and right holding belts for holding and transporting a fish body, and a fish body disposed between the holding belts. A lower cutter for guiding the abdominal cavity of the fish, which is sequentially arranged along the lower guide toward the transport start side of the nipping belt toward the transport end side, a viscera removing means, and a haramo resection. It consists of a semi-fillet knife, an abdomen slitting knife, and a pair of left and right side edge cutting cutters, and the pair of left and right side edge cutting cutters is the height of the upper edge of a lower guide disposed between these side edge cutting cutters. And a slit is formed in the fish body from the spine to the tip of the horizontally protruding bone.

In the above machine, the invention according to claim 3 divides the pair of left and right nip belts into upper and lower nip belt portions, and separates the pair of left and right side edge cutting cutters into the center of the drum-shaped pressing roller. The upper and lower clamping belts are pressed against the upper and lower peripheral surfaces of the pressing roller, respectively, and the outer peripheral edge of the side edge cutting cutter is fished out of the gap between the upper and lower clamping belts. Of the transfer center line.

According to a fourth aspect of the present invention, there is provided the lower guide for guiding the fish body toward the transport end side according to the second aspect, comprising: a lower cutter for abdominal cavity laparotomy, a viscera removing means, and a haramo. A first lower guide for guiding the resection semi-fillet knife, a second lower guide for correcting the fish body to a horizontal state and guiding the same to the abdominal slit knife, and a pair of left and right side edge cutting cutters while maintaining the horizontal posture And a third lower guide for guiding the first lower guide.

[0012]

[Function] A fish body whose head has been cut is transported while being guided forward on the lower guide while being clamped by the left and right clamping belts in a forwardly inclined posture with the head cut surface in the transport direction and the back facing upward. Then, first, the abdominal cavity is cut open to the anus by the lower knife, and the halamo (abdominal meat) is divided into right and left. Then, by viscera removal means,
After the internal organs in the abdominal cavity are scraped off and removed, they are continuously transported toward a pair of left and right semi-fillet knives, and the right and left halamos are cut off by the semi-fillet knives.

The fish body from which the haramo has been removed is subsequently conveyed toward the split knife by the holding belt while maintaining the forward tilted posture, and when the fish reaches the split knife, the fish is corrected from the forward tilted posture to the horizontal posture. The abdomen is cut right and left along the lower edge of the spine by a split knife, and the lower edge of the spine is slid on the lower guide while sliding over the lower guide to the side edge cutting cutter side. Conveyed. The side edge cutting cutter is disposed at the height of the upper end edge of the lower guide, and therefore, a bone (an abutment) projecting horizontally from the spine of the fish body that moves across the upper end edge of the lower guide. After a horizontal slit having a constant depth over the entire length is cut by the side edge cutting cutters at both sides at the boundary between the back and the abdomen of the fish body toward the tip of (1), the fish is discharged from the conveying end of the clamping belt.

The fish body thus treated has its abdomen divided into two parts on the left and right sides, and the two abdominal parts at the border between the back part and the abdomen are protruded horizontally from the spine (hereinafter referred to as the mating bone). There is a horizontal slit.
When this fish is steamed, the adhesion of the meat to the bones is weakened, and the comb-shaped bones that project upward from the spine (hereinafter, referred to as
With the abdomen divided into two, the flesh can be separated from the left and right by separating the flesh from the spine, and at the same time, the flesh on the back side and the flesh on the abdomen from the mating bone projecting horizontally from the spine While peeling, the body can be divided easily and with good yield through horizontal slits formed in both sides of the flank, and a quartered piece of meat serving as male and female nodes can be obtained.

[0015]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring now to the drawings, a specific embodiment of the present invention will be described. In FIGS. A pair of left and right endless holding belts 1 and 1 for holding and transporting the fish body B forward are provided, and the holding belts 1 and 1 are transported from the transport start end side to the end side (front side). Side knife), a lower knife 2 for dividing the abdominal cavity of the fish body B into right and left haramos (produced meat) B ₁ , B ₁ , internal organ removing means 3 for removing internal organs from the divided abdominal cavity, dividing A pair of left and right semi-filled knives 4 and 4 for cutting off the left and right Haramo B ₁ , B ₁ , a split knife 5 that cuts the abdomen along the lower end of the spine to the tail cut end, between the back and abdomen of fish B a pair of left and right side edge cutting cut slitting toward the spine B ₂ from both sides 6,6 are sequentially arranged.

Further, a first horizontal lower guide 7 is disposed between the lower knife 2 and the semi-fillet knives 4 and 4 between the opposed holding surfaces of the left and right holding belts 1 and 1, and A second lower guide 8 that is inclined upward toward the front end is provided between the end (front end) of the first horizontal lower guide 7 and the upper front periphery of the split knife 5. A third horizontal lower guide 9 is disposed from the upper front peripheral edge of the second lower guide toward the discharge end. A fish transport conveyor 10 is provided on the fish transport start end side, and a discharge chute 11 is provided on the transport end side.

The pair of left and right nip belts 1 and 1, which are stretched at the center of the machine frame A from the fish body transport start end to the transport end, are driven by pulleys that are pivotally supported on both sides of the front end of the machine frame A.
12 and a driven pulley 13 pivotally supported on both sides of the rear end.
A pair of left and right guide rollers 14, 14 arranged at small intervals in the length direction on the back side of these sandwiching surfaces as fish transporting sandwiching surfaces that travel toward the front on the opposing surfaces facing each other at the center of
This pushes the fish body toward the transport center line. As is well known, the pressing means of the guide rollers 14, 14 are rotatable around the tips of the left and right arms 15, 15, which are supported by the machine frame A so as to be pivotable and rotatable in the horizontal direction. The arm is supported by a shaft, and a tension respring 16 is connected between the ends of the arms 15, 15.

As shown in FIGS. 1 and 3, the nip belts 1 and 1 are divided into upper and lower nip belt portions 1a and 1b, respectively. Large flange portions 14a, 14b, and 14c are formed on the upper portion, and the upper clamping portion 1a contacts the upper half portion and the lower clamping belt portion 1b contacts the lower half portion via the central flange portion 14b. The left and right nip belts 1 and 1 run horizontally in a state where a gap 40 having a constant width is provided by the presence of the central flange portion 14b between the upper and lower nip belt portions 1a and 1b. The driving pulley 12 and the driven pulley 13 are also provided with a flange portion (not shown) for passing the upper and lower sandwiching belts 1a and 1b through the gap 40 at the center and both ends in the length direction. I have.

The fish transporting conveyor 10 arranged on the fish transport starting end side has a large number of blocks having a concave portion in the center in the width direction which are successively connected in a caterpillar shape. The fish supply chutes 19, 19, which wrap around endlessly between the driven wheels 18 and travel in the horizontal direction, and which become narrower toward the lower end as shown in FIG. Attached to machine frame A.

The transport start ends of the left and right nip belts 1 and 1 face the upper ends of both sides of the transport end of the fish transport conveyor 10, and furthermore, a space between the opposing nip faces of the transport start ends of the left and right nip belts 1 and 1 is provided. The lower knife 2 is disposed at the center of the lower knife. The lower knife 2 is a circular knife, the upper peripheral edge of which is positioned above an extension of the transport surface of the fish transport conveyor 10 as shown in FIG. In this state, the rotation center axis 2a of the lower knife 2 is rotatably supported by the machine frame A. The first horizontal lower guide 7 is made of a strip material having a longitudinally elongated rectangular cross-section formed in a convex arcuate surface with a tapered upper end edge, and is long in the front-rear direction.
The lower holding belt portions 1b, 1b are fixed to the machine frame A so as to extend between the lower edges of the lower holding belt portions 1b. The rear end of the inclined guide rod portion 7a faces the center of the transport surface at the transport end side of the fish transport conveyor 10, and the inclined guide rod portion 7a is placed in the abdominal cavity of the fish B to be transported. The fish B is configured to be relatively approached so as to be in a forwardly inclined posture inclined downward from the cutting head side.

As shown in FIG. 7, the internal organ removing means 3 disposed at an intermediate portion in the longitudinal direction of the first horizontal lower guide 7 has a pair of left and right rotating with the first horizontal lower guide 7 interposed therebetween. The gut discs 3a, 3a are formed by radially protruding the internal organs scraping strips 3b, 3b at small intervals in the circumferential direction on the outer peripheral portion of the outer surface of the gut discs 3a, 3a. Is rotatably supported at the tip of a swing member 20 (shown in FIG. 1) rotatably supported by the machine frame A. When the internal organs are removed, the gutting disks 3a, 3a are scraped off by the internal organs. Piece 3b
Is lifted until it is positioned at the upper end edge of the first horizontal lower guide 7, and after removal, descends and waits for the next internal organ removal processing. Note that side guide pieces 7b, 7b are formed integrally on both sides of the first horizontal lower guide 7, and are formed gradually wider toward the gutting disks 3a, 3a.

As shown in FIG. 8, the pair of left and right circular semi-filled knives 4, 4 disposed adjacent to the front of the internal organ removing means 3 are combined with each other in a front C-shape. The rotation center shafts 4a, 4a are rotatably supported by the machine frame A. The upper edges facing each other are opposed to each other through a horizontal hole 21 formed in the upper end of the fish transporting end of the first horizontal lower guide 7 in abutting manner or with a slight gap. Further, on both sides of the first horizontal lower guide 7 at the front part of the internal organ removing means 3, the cut Haramos B ₁ , B ₁ of the fish body B are pressed from the outside to the inner peripheral side of the semi-fillet knives 4, 4. Haramo guides 22 and 22 (see FIGS. 5 and 8) for guiding are provided, and these haramo guides 22 and 22 are constantly urged toward the transfer center line by a spring force. A cut groove 23 through which the semi-fillet knives 4 are inserted is formed at the tip of the haramo guides 22.

As shown in FIG. 9, the second lower guide 8 disposed close to the front end of the first horizontal lower guide 7 has:
The center of the front end is vertically divided into two to form a split groove 8a, into which the upper rear edge of the disk-shaped split knife 5 is inserted, and the lower rear end is pivoted. The pivot 24 is vertically supported by an air cylinder 26 via a lever 25 so that the pivot 24 can be vertically pivoted. While the abdominal cavity of the fish B, from which the haramo B ₁ , B ₁ has been removed, passes upward on the second lower guide 8, it turns upward and moves its upper edge forward toward the rear of the knife 5. The obliquely upwardly inclined state is maintained up to the position where the upper end edge is reached, and when the abdominal cavity passes, it tilts downward and waits for the next fish B splitting process.

Above the front end of the second lower guide 8, there is provided a first fish holder 28 made of a roller body which moves up and down by an air cylinder 27. The first fish holder 28 is provided when the second lower guide 8 is tilted downward. The first fish holder 28 descends and pushes the back of fish B downward, and the spine of fish B
Configure B ₂ so as to return the horizontal state, and the abdomen of the fish B by abdominal breaking knife 5 along the lower end of the spine B ₂ so as to divide the left and right until blood eye.

The third horizontal lower guide 9 has its rear edge close to the upper front edge of the split knife 5 and its upper horizontal edge aligned with the upper edge of the split knife 5. The fish B is guided forward while receiving the lower end of the spine B ₂ of the fish B straddling the upper surface 9. Above the center rear portion of the third horizontal lower guide 9, a roller body which pushes the back of the fish B downward to press the spine B ₂ of the fish B against the upper edge of the third horizontal lower guide 9 is formed. Two fish holders 29 are provided. Like the first fish holder 28, the second fish holder 29 is configured to be pushed downward by the air cylinder 30.

A pair of left and right side edge cutting cutters 6, which are the most important components of the present invention, are disposed on both sides of the front of the third horizontal lower guide 9 in front of the split knife 5. These side edge cutting cutters 6, 6 are disk-shaped and, as shown in FIGS. 11 to 13, have a drum-shaped pressing roller 31 whose central portion in the vertical direction is reduced in diameter. Is mounted with a certain length protruding.

That is, the pressing roller 31 has a thickness of the holding belt 1.
The upper and lower clamping belt portions 1a and 1b have upper and lower taper rollers 31a and 31b, each having a trapezoidal cross section, which are formed to be substantially equal to the vertical width of the belt members 1a and 1b. The central portions of the upper and lower taper rollers 31a and 31b and the side edge cutting cutter 6 are integrally fixed to a vertical rotation center shaft 32.

The pair of left and right pressing rollers 31, 31 has a pair of right and left vertical rotation shafts 32. The pair of left and right pressure rollers 31, 31 is provided with a pair of left and right engagement gear trains (not shown) for transmitting rotation to the vertical rotation center shaft 32. The lower ends of the hollow arm members 33, 33 are rotatably supported at the distal ends (front ends) thereof, and the hollow arm members 33, 33 are provided on both sides of a horizontal fixed plate 34 fixed to the front of the machine frame A. The upper machine bodies 38, 38 are rotatably supported in the left-right direction. Further, a slide plate 36 is disposed slidably forward and backward on a fixed base 35 long in the front-rear direction, which is fixed to the center of the horizontal fixed plate 34, and the slide plate 36 and the left and right hollow arm members 33, 33 The lower front ends are connected by connecting rods 37, 37, and the connecting rods 37, 37 are moved by sliding the slide plate 36 back and forth.
, The left and right hollow arm members 33, 33 can be pivotally moved in the direction of simultaneously moving toward and away from the fish transport center line.

Further, the rear end of the slide plate 35 and a fixing table
The rear end of 35 is connected by a tension spring 39,
The slide plate 36 is always drawn rearward by the tension force of the tension spring 39 to urge the left and right hollow arm members 33, 33 toward the fish body transport center line side, and the pair of left and right pressing rollers 31, 31, the holding belt 1, 1 is elastically pressed against the back surface. These pressing rollers 31, 31 have respective upper and lower taper rollers 31a, 31b pressed against the back surfaces of the upper and lower holding belt portions 1a, 1b of the holding belts 1, 1, and are sandwiched between the upper and lower taper rollers 31a, 31b. The outer peripheral edge of the side edge cutting cutter 6 is attached to the center flange portion 14 of the guide roller 14.
Upper and lower clamping belts formed to have a certain width by c
The holding belts 1 and 1 are made to protrude from the fish holding surface toward the transport center line of the fish through the gap 40 between 1a and 1b.

The upper and lower clamping belt portion 1a, the gap 40 between 1b is Yes provided in the same height position and spine B ₂ of fish B which is the receiving on a horizontal upper edge of the third horizontal lower guide 9, thus The spine B _{2 of the} fish body B by the left and right edge cutting cutters 6
From one in which the backbone B ₂ parallel horizontal slits 41, 41 is placed at the boundary between the back and abdomen of the fish body B toward the distal end of the fit bone B ₃ projecting from the horizontal direction. At the base ends of the left and right hollow arm members 33, 33, protruding engaging pieces 33a, 33a are provided, and these engaging protruding pieces 33a, 33a are attached to the body 38 so that the protruding length can be adjusted. The pair of left and right pressing rollers 31, 31 are prevented from approaching more than necessary by the elastic force of the tension spring 39.

The hollow arm members 33, 33 are rotatably supported in the box body 38.
A vertical rotating shaft (not shown) having a bevel gear for transmitting rotation to a meshing gear mechanism built in 33 fixed to an upper end thereof
A bevel gear (not shown) fixed to the lower end of the vertical rotation shaft is fixed to the inner end of a rotation transmission shaft 43 rotatably supported on the outer portion of the housing 38. The pair of left and right pressing rollers 31, 31 are moved together with the side edge cutting cutters 6, 6 in the direction of the arrow by the rotation of a pulley 44 fixed to the outer end of the rotation transmission shaft 43 by meshing with a bevel gear (not shown). It is configured to rotate.

A drive motor 45 is provided at the front end of the machine casing A as shown in FIG. 1, and the drive motor 45 extends the endless belt or the endless chain over the endless belt or the endless chain. The pair of left and right sandwiching belts 1 and 1 and the conveyor 10 are circulated and operated at a constant speed from a pulley or a wheel through an appropriate rotation transmission mechanism, and a lower knife 2, a gutting disk 3a, a semi-fillet knife 4, 4. The side edge cutting cutters 6 are simultaneously rotated at a constant rotation speed.

The operation of the pre-partitioning machine for bonito (fish body) configured as described above will be described. Each process from starting the drive motor 45 to reaching the side edge cutting cutters 6 and 6 will be described. Driving means all at once. The fish body (bonito) B has its head and tail cut off in advance, and when the fish body B is put into the supply chute 19 with its head cut surface facing the transport direction (forward) and its back facing upward, the abdomen is Conveyor
The pair of holding belts 1 and 1 are conveyed toward the conveyance start end side of the pair of left and right holding belts 1 and 1 after being received on the concave arc-shaped conveyance surface of the pair.

At the same time that the fish B is sandwiched between the holding belts 1 and 1, a downwardly inclined guide rod portion 7a protruding from the rear end of the first horizontal lower guide 7 from the cut surface of the head of the fish B is provided in the abdominal cavity b. relatively enters progresses of fish B as stuck into, the anal portion b ₄ of the fish body B from the inner surface of the upper opening end (backbone B ₂ undersurface) proximal end portion of the inclined guide rod portions 7a is the abdominal cavity B ₅ upper inner surface B ₆ in sliding contact with the lifted up the anus side of the fish body B as shown in FIG. 5, abdominal cavity B ₅ which is inclined obliquely downward extending from the upper open end of the head cut surface in the anal portion b ₄ leading The upper inner surface of the nose is slid and contacted on the first horizontal lower guide 7 in a forwardly inclined posture, and is nipped and transported by the nip belts 1 and 1, and the lower knife 2 cuts open the abdominal cavity as shown in FIG. Separate into B ₁ and B ₁ .

Next, the fish B is moved to the first horizontal lower guide 7.
The left and right haramos B ₁ , B ₁ are spread downward by the side guide pieces 7b, 7b provided on both sides of the nipple removing means 3 as shown in FIG. Is transported on the first horizontal lower guide 7 and reaches the viscera removing means 3, and the pair of left and right gutting disks 3 a, 3 a of the viscera removing means 3 rises into the abdominal cavity B _{5 of the} fish B. After entering, the internal organs are scraped and removed by the internal organ scraping protruding pieces 3b protruding from the outer peripheral edge. After the visceral removal processing of the fish B, the guttering discs 3a, 3a descend and wait for the next visceral removal processing of the fish. The direction of rotation of the gutting disks 3a is opposite to the direction of conveyance.

The fish B from which the internal organs have been removed is conveyed on the first horizontal lower guide 7 while maintaining the forward leaning posture, and FIG.
As shown in the above, Haramo B ₁ , B ₁
The pair of left and right semi-filled knives 4 and 4 reach the pair of left and right semi-filled knives 4 and 4 while being pressed inward by 22 and 22, and the left and right halamos B ₁ and B ₁ are cut and removed.

The fish body B from which the haramos B ₁ and B ₁ have been removed continues to maintain the forward leaning posture. When the fishes B reach the second lower guide 8 from the first horizontal lower guide 7 by the holding belts 1 and 1, the second lower guide 8 2 lower guide 8 maintains the state of being inclined upward toward the belly split knife 5 so as to pass through a anal portion B ₄ of fish B, the are immediately arranged above the second lower guide 8 immediately after passing The fish holder 28 is lowered by the operation of the air cylinder 27, and pushes the back of the fish B toward the stomach knife 5 as shown in FIG.
As a result, the fish body B returns from the forward leaning posture to the horizontal posture.

Accordingly, when the lower edge of the end of the spine B ₂ exposed at the cut surface of the head of the fish B reaches the upper edge of the split knife 5, the fish B is pushed down by the first fish holder 28, and the spine B is pushed down. ₂ passes through the split knife 5 while being corrected to a horizontal posture so as to be in a horizontal state.
The third horizontal lower guide while sliding the lower edge of the spine B ₂ third abdominal subsequent anal portions of the fish body B along the lower edge is cut open in the left and right horizontal lower guide 9 thereon backbone B ₂ by In the state of straddling the sheet 9, the sheet is conveyed to the side edge cutters 6, 6 by the conveyor belts 1, 1. Immediately before the fish B reaches the side edge cutting cutters 6, the second fish holder 29.
As a result, the lowering of the air
The over the lower edge of the spine B ₂ the length 3 horizontal lower guide 9
The spine B ₂ is supplied to the side edge cutting cutters 6 while holding the spine B ₂ at the same height position as the gap 40 between the upper and lower holding belt portions 1 a and 1 b of the holding belts 1 and 1.

As shown in FIGS. 12 and 13, the side edge cutting cutters 6, 6 are sandwiched between upper and lower tapered rollers 31a, 31b of a pressing roller 31 formed in the shape of a drum, and the outer peripheral edge thereof is formed by the upper and lower holding belts. As shown in FIG. 14, both sides of the boundary between the back and the abdomen of the fish B being conveyed by the sandwiching belts 1 and 1 are projected from the gap 40 between the portions 1a and 1b toward the fish conveyance center line. Insert the horizontal slits 41, 41.

At this time, the holding belts 1, 1 contacting the upper and lower taper rollers 31a, 31b of the left and right pressing rollers 31, respectively.
The upper and lower clamping belt portions 1a, 1b are vertically tapered rollers 31a, 31
b, the upper holding belt portion 1a is entirely pressed against both sides of the back of the fish body B gradually narrowing toward the upper end, while the lower holding belt portion 1b fish is that in a state of being fully pressed against the abdomen side surfaces of the fish body B width gradually narrows toward the lower end, the spine B ₂ on the third horizontal lower guide 9 is conveyed is maintained in a horizontal state B was untilゝfirmly and stably clamping the posture, the height up and down the tapered roller 31a of the spine B _2, exactly fit into the gap 40 between 31b on both flanks of the boundary between the back and abdomen of the fish B toward the tip of the bone B ₃ each other from the spine B ₂ are protruded horizontally is intended to put the horizontal slits 41, 41. The lower knife 2, the pair of left and right semi-filled knives 4, 4, the split knife 5, and the pair of left and right side edge cutting cutters 6, 6 perform cutting processing while rotating the cutting blade in the direction of transport of the fish. ing.

As described above, the fish B are sequentially supplied from the transport start end onto the transport conveyor 10 and transported toward the transport end while being clamped by the clamping belts 1 and 1, and the lower knife 2 provided in the course of the transport is provided. After dividing into the left and right Haramo B _1, B ₁ by cutting the abdominal cavity B ₅ by, gutting means 3
Scraped visceral intraperitoneal part by Gacchan computing disc 3a, subsequently separating the Haramo B _1, B ₁ by the semi-fillet over knives 4,4, removed, and then, reaches the abdominal spine B ₂ by abdominal split knife 5 After 2 divided along the entire length until, towards both flanks from the spine B ₂ of fit bone B ₃ projecting horizontally to the tip of the boundary between the back and abdomen of the fish body B by a pair of left and right side edge cutting cutter 6,6 After the horizontal slits 41, 41 of a certain depth are inserted over the entire length, they are sequentially discharged from the conveying end of the sandwiching belt to the discharge chute 11 to obtain fish B 'as a raw material for bonito.

[0042] Thus processed fish B 'is divided into left and right abdomen wall portion through the cut portion 51 by the back bone B ₂ belly split knife 5 is lower unit about the spine B ₂ as shown in FIG. 15 Yes it is partitioned left and right back meat portions by comb-shaped vertical back rib B ₄ protruding from the spine B ₂ upward from the back side with being further from the spine B ₂ and back and abdomen horizontally The mating bone B ₃ is defined by the protruding mating bone B _3.
Has a cross-sectional shape in which slits 41, 41 are cut toward the front end.

When this fish body B 'is steamed, the structure of the meat changes and the adhesion to the bones is weakened. ,
Left and right are only split through the belly cutting portion 51 and the comb back ossicles B ₄ in male paragraph break meat pieces vertically are only split through the fit bone B ₃ and the slit 41, 41 and by right and left loin section b ₁ , b ₁ and the meat pieces b ₂ , b _{2 for} female joints formed by the left and right abdominal portions 4
It can be divided.

[0044]

As described above, according to the first and second aspects of the present invention, a fish body is conveyed along the lower guide while being pinched by the pair of right and left pinching belts. Open the abdominal cavity with the lower cutter,
Then, after removing the internal organs in the abdominal cavity by the internal organ removing means and removing the haramo by a pair of left and right semi-fillet knives, the abdomen is divided along the lower edge of the spine by the abdominal cutter along the entire length, and thereafter. Since the left and right side edge cutters cut slits on both sides of the boundary between the back and the abdomen of the fish toward the tips of the bones projecting horizontally from the spine of the fish, the fish was cut in one step The fish can be efficiently processed into a form that can be divided into four pieces of meat to be processed into male and female segments, and the abdomen is divided along the lower edge of the spine by the splitting cutter along the entire length of the abdomen. There is a slit on the side of both sides, with the left and right side edge cutting cutters, to the tip of the bone that protrudes horizontally from the spine, so that after steaming, a part of the meat piece is peeled off It is easy and easy to divide into four pieces of meat processed into male and female knots of bonito without attaching the meat to the bones through the abdomen cut part, slit and vertical spine and horizontal bone. it can.

According to the third aspect of the present invention, the pair of left and right nip belts is divided into upper and lower nip belt portions, while the pair of left and right side edge cutting cutters is respectively provided at the center of the drum-shaped pressing roller. It is mounted with its outer peripheral edge protruding, and the upper and lower clamping belt parts are pressed against the upper and lower peripheral surfaces of this pressing roller, and the outer peripheral edge of the side edge cutting cutter is cut from the gap between these upper and lower clamping belt parts. Since the fish is projected toward the center line for transporting fish, the spine is kept horizontal on the lower guide, and the fish that is transported is firmly and stably without displacing it in its vertical position. The height of the spine can be precisely adjusted to the gap between the upper and lower taper rollers, and the ends of the joints projecting horizontally from the spine on both sides of the border between the back and abdomen of the fish body The processed fish (bonito) can be accurately divided without stripping off part of the meat pieces as described above when processing the processed fish (bonito) into male and female knots. It enables fish processing.

According to the fourth aspect of the present invention, the lower guide for guiding the fish body toward the transport end side is provided with a lower cutter for abdominal cavity opening, a viscera removing means, and a semi-filler for Haramo resection with the fish body inclined forward. A first lower guide that sequentially guides the knife, a second lower guide that corrects the fish body to a horizontal state, and guides the fish to the abdominal slit knife.
The first lower guide guides the pair of left and right side edge cutting cutters while maintaining the horizontal posture.
The lower guide allows the abdominal cavity cutting operation by the lower cutter, the internal organ removing operation by the internal organ removing means, and the halamo excision operation by the semi-fillet knife to be performed smoothly and accurately in sequence. The second lower guide is suitable for cutting the abdomen of the fish body. The fish body is held in a horizontal posture by the third lower guide, and horizontally projected from the spine at the boundary between the back and the abdomen of the fish body by a pair of left and right side edge cutting cutters. The slit can be formed accurately toward the mating bone.

[Brief description of the drawings]

FIG. 1 is a simplified vertical side view of the entire pretreatment machine,

FIG. 2 is a simplified plan view thereof,

FIG. 3 is a front view of a guide roller,

FIG. 4 is a longitudinal sectional front view of a fish body supplied on a conveyor.

FIG. 5 is a simplified side view showing an arrangement state from a conveyor to a semi-fillet knife,

FIG. 6 is a longitudinal sectional front view showing an open state of the lower knife.

FIG. 7 (a) is a longitudinal sectional front view of a means for removing internal organs,
(B) is a simplified side view thereof,

FIG. 8 (a) is a longitudinal sectional front view of a Haramo resection state, and FIG.
Is its simplified side view,

FIG. 9 is a simplified side view of a second lower guide portion,

FIG. 10A is a longitudinal front view of a part that divides the abdomen into two parts, FIG. 10B is a simplified side view thereof,

FIG. 11 is a simplified plan view of a pair of left and right side edge cutting cutters,

FIG. 12 is a front view in which a part thereof is sectioned,

FIG. 13 is a simplified perspective view thereof,

FIG. 14A is a longitudinal front view of a discharger having slits on both sides, FIG. 14B is a simplified side view thereof,

FIG. 15 is a vertical cross-sectional front view of a fish body processed by the preprocessing machine.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Holding belt 1a, 1b Upper and lower holding belt part 2 Lower knife 3 Internal organs removing means 4 Semi-fillet knife 5 Split knife 6 Side edge cutting cutter 7 First horizontal lower guide 8 Second lower guide 9 Third horizontal lower guide 28, 29 Fish holder 40 Gap 41 Slit B Fish B ₁ Haramo B ₂ Backbone B ₃ Fit bone

Claims (4)

[Claims] 1. A fish body whose head has been cut is conveyed by an endless right and left sandwiching belt, and in the course of the conveyance, the abdominal cavity of the fish body is opened, internal organs are removed, Haramo resection is performed, and the abdomen is cut open. After that, while maintaining the horizontal state of the fish body, a horizontal slitting method is provided on both sides of the boundary between the back and the abdomen of the fish body with a side edge cutting cutter toward the spine of the fish body, and a pre-partitioning method of the fish body characterized in that . 2. A pair of left and right sandwiching belts for sandwiching and transporting a fish body, a lower guide disposed between the sandwiching belts and guiding the fish body toward a transport end side, and a transport start end side transport end of the sandwiching belt. It consists of a lower cutter for abdominal cavity laparotomy of the fish arranged sequentially along the lower guide toward the side, internal organs removing means, semi-fillet knife for halamo resection, abdominal slitting knife, a pair of left and right side edge cutting cutters, The pair of left and right side edge cutting cutters are disposed in accordance with the height of the upper end edge of the lower guide disposed between these side edge cutting cutters, and face the tip of the bone horizontally projecting from the spine of the fish body. A pre-partitioning machine for fish, characterized in that it is configured to make slits. 3. A pair of left and right sandwiching belts are respectively divided into upper and lower sandwiching belt portions, while a pair of left and right side edge cutting cutters each have an outer peripheral edge projecting from the center of a drum-shaped pressing roller. The upper and lower clamping belt portions are pressed against the upper and lower peripheral surfaces of the pressing roller, and the outer peripheral edge of the side edge cutting cutter projects from the gap between the upper and lower clamping belt portions toward the transport center line of the fish body. 3. The pre-partitioning machine for fish according to claim 2, wherein: 4. A lower guide for guiding a fish body toward a transport end side, wherein the lower guide guides the fish body in a forwardly inclined posture to a lower cutter for abdominal cavity opening, a viscera removing means, and a semi-fillet knife for Haramo excision; A second lower guide for correcting the fish body to a horizontal state and guiding it to the abdominal slit knife, and a third lower guide for guiding the pair of left and right side edge cutting cutters while maintaining the horizontal posture. The pre-partitioning machine for fish according to claim 2, characterized in that: