JP2008092898A - Fish processing method and apparatus therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for continuously and automatically slicing a fish body in the form of a hang-dried open fillet composed of a fillet divided into right and left sections connected together at the tail part without slicing a fish body into three pieces after cutting off the head of the fish, and to provide an apparatus for the method. <P>SOLUTION: A hang-dried open fillet composed of a fillet divided into right and left sections connected together at the tail part is prepared by transporting a fish body by clamping the body with transfer belts 2, 2, opening the belly with a belly-opening knife 3 placed on the transfer path, cutting and removing the abdominal meat with an abdominal meat removing knife 4, cutting and removing the back bone except for the tail-side bone with a pair of right and left fillet knives 5, 5 to obtain a fillet A1 with a tail composed of the right and left fillets united with the back part, and dividing the middle of the back part into two with a back-opening knife 6 composed of a single disk cutter while leaving the tail part having an end a<SB>1</SB>' of the back bone. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method of processing a fish body as a so-called hanging open fillet, in which fillets divided into left and right are connected by a tail without lowering three fish bodies such as sword fish, sea bream, salmon, etc. by a fillet machine It relates to the device.

  2. Description of the Related Art Conventionally, an apparatus called a fillet machine has been widely known as a fish processing apparatus that processes fish into fillets. As described in Patent Document 1, for example, this apparatus carries a pair of left and right fishes that are transported while holding the fish with its head cut in a state where its head cut side is directed in the transport direction and the abdomen is directed downward. A conveyor belt, a bellows removal knife comprising a pair of left and right circular cutters arranged to rotate in a horizontal plane below the conveyance start end side of the conveyance belt, and a conveyance intermediate portion of the conveyance belt. An open knife comprising a single rotating circular cutter, and a fillet knife comprising a pair of left and right rotating circular cutters disposed on the downstream side of conveyance from the open knife and inclined toward the lower end from the upper end to the lower end A lower guide for straddling the fish body opened by the open knife and guiding it to the fillet knife, and slightly above the fillet knife on the upper side of the fillet knife. Lateral direction fish spine (hereinafter, Medium referred bones) is composed of a back knife consisting of a pair of left and right rotating circular cutter arranged to exist a slightly wider interval than the thickness of. There is also known an apparatus in which the laparotomy knife is provided on the upstream side of the gantry removing knife.

  When the fish body is supplied to the fish body processing apparatus configured as described above, first, the abdominal cavity is removed together with the abdominal cavity removal knife and the abdominal knife, and then the abdominal abdominal cavity is spread on both sides on the lower guide. Then, it is fed into the pair of left and right fillet knives by a conveyor belt. These fillet knives are inclined in the direction away from the upper end toward the lower end at an angle substantially equal to the spread angle of the abdominal abdominal cavity, so that the middle bone is located between the upper ends contacting or close to each other. By cutting in between the abdominal scapula and the body on the opposite side of the abdominal cavity, the middle bone and the abdominal sternal bone are excised together. After that, the back of the fish body is cut with a thickness corresponding to the thickness of the middle bone to reach the abdominal cavity by sandwiching the dorsal fin by a pair of left and right back knives arranged above the conveying side of the fillet knife, and the middle bone and the abdominal scapula A three-piece lowering is performed in which the fillets on both sides are separated from the central bone part connected to. In addition, as a back knife, what was comprised so that the both sides of the inside bone may be cut from the abdominal cavity is also known.

Japanese Patent Application Laid-Open No. 61-1000014

  According to the above-described fish processing apparatus, three fish bodies can be dropped, and if necessary, the left and right fillets can be cut into tail-filled fillets. Is divided over the entire length by a back knife consisting of a pair of rotating circular cutters arranged in the left-right direction with a gap slightly wider than the thickness of the fish bone, or using this back knife If not, since the above-mentioned left and right fillets are cut into a single-tailed fillet, the left and right fillets are connected by the tail, so-called hanging dry fillet and It cannot be cut into a so-called fillet.

  The hanging-opening fillet has the advantage that it can be suspended in a stable state by straddling both sides of the fillet branched from the tail, and the sunrays of the fillet can be easily and reliably dried. In order to make such a hanging open fillet, it is conventional that the fish body is processed into a tailed fillet, and then the center of the fillet, that is, the back is cut so that the tail remains. It is.

  The present invention has been made in view of such problems, and an object of the present invention is to provide a fish body processing method capable of processing a fish body automatically and accurately into a hang-opening fillet, and the method thereof. It is in providing the apparatus for implementing.

  In order to achieve the above object, according to the fish processing method of the present invention, as described in claim 1, a laparotomy knife provided on the way of transporting a fish body having its head cut between a pair of left and right transport belts After cutting the abdomen, the pair of left and right fillet knives are used to remove the middle bone from the cut head side to the portion near the tail so that only the end of the middle bone remains with the abdominal scapula. The left and right fillets are joined together via the back and processed into a tailed fillet with a tail, and then the tailed fillet is centered by a single vertical back knife that rotates in the same direction as the transport direction. By dividing the left and right fillets into left and right fillets, leaving the tail with the end of the bone, and then processing the divided left and right fillets into a hanging open fillet connected by the tail And features.

  In the fish processing method described above, the invention according to claim 2 is characterized in that when the fish body is cut into a tailed fillet with a pair of left and right fillet knives, the back opening is performed when passing over the back opening knife rotating in the fish body conveying direction. While holding the back of the tailed fillet by the upper guide disposed above the knife, the fillet is divided into left and right by the back opening knife until reaching the tail, and the end of the middle bone remaining in the tail is the back When the opening knife is reached and abuts against the blade edge of the back opening knife, the end of the central bone rides on the blade opening edge of the back opening knife according to the rotation of the back opening knife, and the tail is positioned at the center in the width direction of the upper guide. Passing over the back opening knife part without cutting the middle bone end while allowing it to be received in the gap that is provided, to a hanging open fillet And characterized in that the engineering process.

  Furthermore, the invention according to claim 3 is characterized in that, after the laparotomy of the fish body by the laparotomy knife, the abdominal culm is excised from the culprit removal knife comprising a pair of left and right rotating circular cutters before the fish body is transferred to the fillet knife. And

  The invention which concerns on Claim 4 is an apparatus for implementing the said fish body processing method, Comprising: With the fish body which cut | disconnected the head in the state which orient | assigned the head cutting side to the conveyance direction, and faced the abdomen below On the way of conveyance of a pair of left and right conveyance belts that are conveyed while being sandwiched, an open knife comprising a rotating circular cutter that cuts the abdomen of a fish body, and a pair of left and right rotating circular cutters that are inclined in a direction away from each other from the upper end to the lower end The left and right fillets are cut through the back with the ribs cut off from the cut head side to the vicinity of the tail so that only the middle bone end of the tail is left. It consists of a fillet knife that cuts into a tailed fillet that is integrated and has a tail, and a single circular cutter that rotates in a vertical plane. A back opening knife sequentially to divide the left and right fillets and has arranged to become structurally.

  In the fish processing apparatus configured as described above, the invention according to claim 5 is a pair of left and right guides straddling the opened fish body and the lower guide for guiding the fish body to the laparotomy knife along the lower part of the pair of left and right transport belts. A lower guide for guiding to the fillet knife and a lower guide for guiding to the back opening knife over the tailed fillet cut by the fillet knife are disposed. A gap having an opening width capable of receiving a fish tail is provided in the center of the direction, and an upper guide that faces the outer peripheral upper end of the back opening knife is disposed in the gap. To do.

  Furthermore, the invention according to claim 6 is characterized in that a pair of left and right belly culm removal knives rotating in a horizontal plane are disposed between the laparotomy knife and the pair of left and right fillet knives.

  According to the present invention, the fish body conveyed while being sandwiched by the conveyor belt is subjected to laparotomy with the laparotomy knife, and then the stomach bone is left only on the tail side by the fillet knife so that the end of the skeleton is left behind. By cutting together, the left and right fillets are united by the back and processed into a tailed fillet with a tail, and then a back consisting of a single circular cutter that rotates in the same direction as the transport direction in the vertical plane The tailed fillet is split into left and right fillets with an open knife leaving the tail with the end of the middle bone above, so the fish body can be processed automatically and efficiently into a hanging open fillet where the left and right fillets are connected by the tail. can do.

  At this time, the back opening knife made of a single circular cutter is arranged so as to divide the back part into the right and left through the abdominal cavity of the fish body, and the cutting edge on the outer peripheral upper end side that divides the back part of the fish body is in the direction of transporting the fish body. Since it is rotating, it can be divided into two smoothly and accurately without causing the back part connecting the fillets on both sides to fall apart while sending the tailed fillet in the conveying direction by its blade edge, When the tail reaches the upper outer periphery of the back opening knife after splitting the back, the end of the middle bone, which is much harder than the fillet, remains on the tail. It can be sent out by passing over the back opening knife according to the rotation of the back opening knife so that it rides on the cutting edge without being cut by the cutting edge at the upper periphery. , Can be reliably processed the fillet accurately open clean hanging dry and is able to divide to reach the Chukotsu end remaining in the tail by the right and left fillet only open back knife tailed fillet.

  Furthermore, according to the invention which concerns on Claim 2 or Claim 5, the clearance gap which has the opening width which can receive the tail part of a fish body in the center part of the width direction is provided above the back part opening knife, and the said clearance gap is provided with the above-mentioned Since the upper guide that faces the upper end of the outer periphery of the back opening knife is arranged, the back of the tailed fillet that is conveyed while being held by the conveyor belt is pressed by this upper guide, and the tailed fillet rises It is possible to smoothly and accurately divide the back part into the left and right by the circular blade of the back opening knife while reliably preventing the tail, and when the tail abuts the blade edge of the outer peripheral upper end of the tailed fillet, The tail is much thinner than the back side, and the end of the middle bone remains in the tail as described above. The tail part that rides on the blade edge of the back opening knife is received in the gap provided in the center part in the width direction of the upper guide, and passes over the back opening knife part without cutting the end of the middle bone. The suspension / drying fillet can be processed reliably and accurately.

  Further, according to the invention according to claim 3 or claim 6, there is provided a bellows removal knife comprising a pair of left and right circular cutters rotating in a horizontal plane between the open knife comprising the circular cutter and the pair of left and right fillet knives. Since it is disposed, it is possible to provide a high-quality hanging-opening fillet from which a fatty belly is removed.

  FIG. 1 is a simplified side view of an apparatus for processing a fish body into a hanging open fillet, and FIG. 2 is a simplified longitudinal front view of a conveyance start end side. A pair of left and right transport belts 2 and 2 for transporting the fish A while holding the fish A on the table 1 are provided, and a single circular shape for cutting the abdomen of the fish A while being transported by the transport belts 2 and 2. It consists of a laparotomy knife 3 made of a cutter, a bell culm removal knives 4 and 4 made of a pair of left and right circular cutters rotating in a horizontal plane, and a pair of left and right rotary circular cutters inclined in a direction away from each other from the upper end to the lower end. Fillet knives 5 and 5 and a back opening knife 6 made of a single circular cutter for cutting and cutting the fillet A1 with tails processed by the fillet knives 5 and 5 into an open fillet A2 are sequentially arranged. ing. In this apparatus, components other than the back opening knife 6 are provided in a conventionally well-known fillet machine, although there are some structural differences.

  The pair of left and right transport belts 2, 2 are parallel to each other between driven pulleys 21, 21 and drive pulleys 22, 22 rotatably supported on the fish transport start end side and the transport end end side on the machine base 1, respectively. And a plurality of positions on the back side of the fish sandwiching surfaces of the conveyor belts 2 and 2 are pressed by a pair of left and right pressing rollers 23 and 23 (shown in FIG. 8). The fish body A is configured to be fed into the respective cutters while being sandwiched between the transport belts 2 and 2.

  Further, a lower chute 7 and first to third lower guides 8 to 10 are sequentially arranged on the machine base 1 along the conveyor belts 2 and 2 at the lower end portion between the pair of left and right conveyor belts 2 and 2. is doing. As shown in FIGS. 2 and 3, the lower chute 7 is formed in a V-shaped cross section, and is disposed at a position from the rear of the conveyance start end portion by the conveyance belts 2 and 2 to the lap knife 3. 2, a slit 7a is provided at the center in the width direction of the front end portion of the lower guide 7 that reaches the upper outer periphery of the laparotomy knife 3, and passes through the slit 7a. The latter half of the lap knife 3 that is opposed to the conveyance start end side in the upper part of the outer periphery is inserted, and protrudes upward from the slit 7a so as to face the pair of left and right conveyor belts 2 and 2. The abdominal part of the fish body A is cut | disconnected left and right by the blade edge | tip of 3 outer peripheral upper end parts, and it is comprised.

  As shown in FIGS. 1 and 4, the first lower guide 8 is composed of a single plate disposed between the lower ends of the pair of left and right conveying belts 2, and is a fish body A opened by a laparotomy knife 3. The first lower guide 8 is provided with a horizontal through-hole 8a penetrating between both side surfaces. In addition, the edge of the outer peripheral tip portion of the anti-blade removal knives 4, 4 is inserted into the horizontal through hole 8 a.

  As shown in FIG. 5, the second lower guide 9 is composed of a rod-shaped member having a triangular cross section, and is a fillet knife composed of the pair of left and right circular cutters straddling the fish A processed by the belly pot removal knives 4 and 4. 5 and 5 are guided. The angle formed by the inclined surfaces on both sides of the second lower guide 9 is formed at an angle substantially equal to the included angle of the fillet knives 5 and 5 which are inclined in directions away from the upper end toward the lower end. The top edges of the fillet knives 5 and 5 are located along the outer peripheral upper portions of the fillet knives 5 and 5 with a small gap on the surface and located at the intermediate part between the clamping surfaces of the conveyor belts 2 and 2. They are opposed to each other while being in contact with each other or very close to each other.

  Above these fillet knives 5, 5, a rod-shaped pressing member 11 that holds the back of the fish A on the lower surface of the front end is disposed, and this pressing member 11 rotates in the vertical direction with the rear end as a fulcrum. It is supported on the machine base 1 so as to be movable and fixed, and the height position of its front end portion relative to the upper ends of the fillet knives 5 and 5 can be adjusted.

As shown in FIG. 6, the third lower guide 10 is composed of a rod-like member having the same triangular section as the second lower guide 9, and is filled with the middle bone a ₁ extending from the cutting head to the tail by the fillet knives 5 and 5. The scapula a ₂ and a ₂ are excised, and the fish A that has a tailed fillet A1 is straddled across the fish body A so that it is guided to the back opening knife 6 composed of a single circular cutter that rotates in the vertical plane. It is composed.

  The back opening knife 6 has an outer peripheral upper portion positioned at a central portion between the opposed surfaces of the pair of left and right transport belts 2 and 2, and an upper end blade edge projecting upward from the upper ends of the transport belts 2 and 2. The front end of the third lower guide 10 is supported on the machine base 1 so as to be rotatable, and the rear edge of the back opening knife 6 facing the upstream end of the conveyance, that is, toward the upstream side. The surfaces of the fillet A1 with tails straddling the third lower guide 10 are arranged so that the back portion is positioned slightly below the upper edge of the back opening knife 6. .

  On the upper side of the back opening knife 6, there is disposed a rod-like upper guide 12 that guides toward the conveyance end side, that is, the downstream side while pressing the back portion of the tailed fillet A1 with the lower surface of the front end portion. The upper guide 12 is also supported on the machine base 1 so as to rotate and be fixed in the vertical direction with the rear end portion as a fulcrum in the same manner as the pressing member 11, and the front end portion thereof is as shown in FIGS. In addition, a gap 13 is provided between the divided parts 12a and 12a and having a width that can receive the tail of the fish body. The upper guide 12 is fixed in a state where the upper end cutting edge is inserted into the lower end portion of the gap 13.

  A discharge chute 14 having the same cross-sectional triangle shape as that of the third lower guide 10 is disposed from the front to the front in the upper half of the back opening knife 6. The discharge chute 14 has a rear end portion divided into left and right horizontal portions 14a, and a front portion of the upper half of the back opening knife 3 is interposed between the divided portions. The discharge chute 14 moves forward from the front end of the horizontal portion 14a. An inclined chute portion 14b inclined obliquely downward is integrally provided.

  The above-mentioned laparotomy knife 3, bellows removal knife 4, fillet knives 5, 5, and back opening knife 6 are blade tips for cutting the fish body A through an appropriate transmission means by a drive motor 15 installed on the machine base 1. The section is configured to rotate on the transport belts 2 and 2 at a predetermined rotational speed in the transport direction.

In order to cut and process fish A by hanging and opening the fillet A2 by the fish processing apparatus configured as described above, first, the head of the fish A such as sword fish or carp is cut and cut. Sequentially feed the lower chute 7 with the head side forward, ie, downstream, and the abdomen downward, and sandwiched between the conveyance start ends of the pair of left and right conveyance belts 2 and 2 The lower shoe is conveyed toward the downstream side while being guided by 7. When fish A sandwiched by the conveyor belt 2, 2 reaches laparotomy knife 3, abdominal this laparotomy knife 3 is divided into two right and left cut until reaching the lower surface of Chukotsu a ₁ as shown in FIG. 3 At the same time, the internal organs are dropped and removed by the laparotomy. Note that the removal of the internal organs may be configured so as to be performed positively by a known gating knife provided on the front side of the laparotomy knife 3.

As shown in FIG. 4, the opened fish A is a pair of left and right belly culm removal knives 4 that rotate in a horizontal plane while being sandwiched between the conveyor belts 2 and 2 while straddling the first lower guide 8. 4, the abdominal sides of the abdomen a ₃ , a ₃ are excised by the abdominal sac removal knives 4, 4. The bellows removal nanphs 4 and 4 may be disposed in a state of being inclined obliquely downward from the outer peripheral tip side close to each other toward the outer side without being disposed horizontally. Moreover, it is not always necessary to provide the belly blade removal knives 4 and 4.

Next, the fish body A is sent out to the second lower guide 9 side, and is sent to the pair of left and right fillet knives 5 and 5 while straddling the second lower guide 9 as shown in FIG. On the second lower guide 9, the opened fish body A has its central bone a ₁ placed on the ridge corner of the second lower guide 9, and the two side scapula a ₂ and a ₂ are placed on the second lower guide 9. It is fed into a pair of left and right fillet knives 5 and 5 made of a rotating circular cutter while being held by the conveyor belts 2 and 2 while being in sliding contact with the inclined surfaces on both sides of the lower guide 9. Since the fillet knives 5 and 5 are arranged along the opposite surfaces of the upper peripheral portion of the second lower guide 9 with a small gap between them, the fillet knives 5 and 5 are held by the conveyor belts 2 and 2 while being sandwiched between them. The blades are cut between the gastric scapula a ₂ , a _{2 of the} fish body A and 5 that are fed into the fishes 5 and 5 and the opened side meat parts, and the fillet knives 5 and 5 are in contact with each other or Between adjacent top facing parts In a state of being positioned bone a ₁ continue to cut medium bone a ₁ from the lower end wall portion of the back by these upper cutting edge, for cutting processed into fillet A11, A11 of the left and right that continuous to the back and integrally.

At this time, the fish A is pressed against the fillet knives 5 and 5 by the pressing member 11 while the fish A is held in the middle by the fillet knives 5 and 5 while holding the central bone a ₁ horizontally by the conveyor belts 2 and 2. Bone a ₁ and bilateral scapula a ₂ and a ₂ are excised, but the tail is thinner than the torso, so the tail is nipped even if the torso is nipped by the conveyor belts 2 and 2 In addition, since the back portion is pressed downward by the pressing member 11 and the fillet knives 5 and 5 are rotated in the conveying direction, when the tail portion is fed into the cutting blades of the fillet knives 5 and 5, The tail part is lifted so that the tail part pivots upward with the clamped body part as a fulcrum, and the middle bone a ₁ is inclined upward as it goes from the cut head side to the tail part side, and the middle bone edge part a ₁ on the tail part side 'Is below the upper edge of the fillet knife 5 or 5 A state intersecting the side upward, the tail while the ends of the bone a ₁ is cut in a tail near portion passes over fillet over knife 5,5 by fillet over knives 5,5 In this state, the left and right fillets A11, A11 is cut and processed into a tail-filled fillet A1 having a tail portion and continuous with the back portion.

The tail-filled fillet A1 is fed from the fillet knife 5 and 5 side onto the third lower guide 10 while being sandwiched between the conveying belts 2 and 2 with the left and right fillets A11 and A11 being unfolded, as shown in FIG. In addition, the belt is transported forward while being sandwiched between the transport belts 2 and 2 while straddling the third lower guide 10 to reach the back opening knife 6, and the back portion is centered in the thickness direction by the back opening knife 6. The left and right fillets A11 and A11, which were cut across the abdominal cavity opened from the upper end and continued through the back, were divided into two parts, and the middle bone end a ₁ ′ remaining in the tail was cut Without passing through the back opening knife 6, it passes over the back opening knife 6 while being hooked on the cutting edge, and the left and right fillets A11, A11 are processed into a hanging dry fillet A2 connected by a tail. It is.

  Specifically, the back opening knife 6 has an outer peripheral upper portion positioned at a central portion between the opposing surfaces of the pair of left and right conveying belts 2 and 2 and a top edge provided at the front end portion of the upper guide 12. 13, while the front end surface of the third lower guide 10 is in close proximity to the conveyance start end side of the upper part of the outer periphery of the back opening knife 6, that is, the rear cutting edge facing the upstream side. When the tailed fillet A1 conveyed over the third lower guide 10 reaches the back opening knife 6, the back opening knife 6 causes the center of the torso to extend vertically from the upper end of the back to the abdominal cavity. The left and right fillets A11 and A11, which are conveyed by the conveyor belts 2 and 2 and pass through the back opening knife 6 and are continuously connected to each other via the back, are divided into two.

  At this time, when the tail-filled fillet A1 is cut by the upstream cutting edge in the upper part of the outer periphery of the back opening knife 6, the back opening knife 6 is rotated in the conveying direction, so that the cut portion is the back part. Although it is cut while receiving pressure in the direction in which it is pushed up according to the rotation of the opening knife 6, the left and right fillets A11, A11 of the tailed fillet A1, that is, the outer side surfaces of the trunk, are sandwiched between the conveyor belts 2, 2. Since the upper end of the back portion is received by the upper guide 12, the back portion is reliably cut by the back opening knife 6 without being moved upward until it reaches the vicinity of the tail portion. It can be divided into A11 and A11.

The body of the tailed fillet A1 passes through the back opening knife 6, and the left and right fillets A11, A11
When the tail reaches the cutting edge facing the upstream side of the upper part of the outer periphery of the back opening knife 6, the tail is thinner than the body and is firmly held by the conveyor belts 2 and 2. and 'so are still present, the Chukotsu end a _1' the tail middle bone ends a ₁ to no Te is brought into contact with the cutting edge facing the upstream side in the outer peripheral upper portion of the back opening knife 6 As shown in FIG. 8 to FIG. 10 with the middle bone end a ₁ ′ hooked on the cutting edge of the back opening knife 6 without being sometimes cut, it is moved upward by the rotational force of the back opening knife 6. While being lifted up, the tail portion having the middle bone end a ₁ ′ rides on the back opening knife 6 and is sent out in the conveying direction according to the rotation of the back opening knife 6. At this time, when the tail reaches between the upper end of the back opening knife 6 and the front end of the upper guide 12, it passes over the back opening knife 6 and is sent out onto the discharge chute 14 while entering the gap 13 of the upper guide 12. .

The cutting process from the trunk part to the tail part of the tail-filled fillet A1 by the back opening knife 6 is performed instantaneously, and the fish bodies A transported by the transport belts 2 and 2 are continuously and continuously cut into the open-filled fillet A2. It will be processed. As described above, the processing of the hanging open fillet A2 is carried out by using the fish body A opened by the laparotomy knife 3 as a pair of left and right fillet knives 5 and 5 to form a tailed fillet A1, and this tailed fillet A1 is used as a back opening knife. 6 to cut the left and right fillets A11, A11 until the end of the middle bone a ₁ ′ remaining in the tail is reached to obtain the open-filled fillet A2, so that all fish A can be accurately and efficiently operated. It can be cut and processed into a well-opened fillet A2 as shown in FIG.

The simplified side view of the whole apparatus. The simplified longitudinal front view of the conveyance start end side. The longitudinal cross-sectional front view which shows the laparotomy process state by a laparotomy knife. The longitudinal cross-sectional front view which shows the stomach removal state by a stomach removal knife. The longitudinal section front view which shows the cutting process state by a fillet knife. The longitudinal section front view which shows the cutting process state by a back part opening knife. The perspective view of the front-end part of an upper guide. The simplified perspective view of the apparatus of a back part opening knife part. The simplified side view which cut the part. The enlarged side view which shows the process state by a back part opening knife. A top view of a hanging dry fillet.

Explanation of symbols

1 machine 2, 2 transport belt 3 laparotomy knife 4, 4 abdominal cavity removal knife 5, 5 fillet knife 6 back opening knife 8-10 lower guide
12 Upper guide
13 Crevice A Fish
A1 Fillet with tail
A2 Hanging dry fillet

Claims (6)

  The fish body with its head cut is sandwiched between a pair of left and right transport belts, and then opened using a laparotomy knife provided in the course of transport. The left and right fillets are connected together via the back and processed into a tailed fillet with the abdominal scap from the cut head side to the portion near the tail portion, and then processed. By dividing the fillet with the tail into left and right fillets, leaving the tail with the end of the middle bone by a single vertical back opening knife that rotates in the same direction as the conveying direction, the divided left and right fillets A fish processing method characterized by processing into a hung-drying fillet connected by a tail.   After cutting the fish body into a tailed fillet with a pair of left and right fillet knives, when passing it over a back opening knife that rotates in the direction of fish transportation, the tail is placed by the upper guide disposed above the back opening knife. While holding the back of the attached fillet, the fillet is divided into left and right with the back opening knife until reaching the tail, and the end of the middle bone remaining on the tail reaches the back opening knife and abuts the blade edge of the back opening knife When the back opening knife is rotated, the end of the middle bone rides on the blade edge of the back opening knife and the tail is received in the gap provided in the center of the upper guide in the width direction. The fish body according to claim 1, wherein the fish body is processed into a hang-opening fillet by passing over the back opening knife part without cutting. Management method.   The fish body processing according to claim 1, wherein after the laparotomy processing of the fish body with the laparotomy knife, the abdominal culm is excised with a sword removal knife comprising a pair of left and right rotating circular cutters before the fish body is transferred to the fillet knife. Method.   Rotation that cuts the abdomen of the fish body in the course of conveyance of a pair of left and right conveyor belts that convey the fish body with its head cut away with its head cutting side facing the conveyance direction and the abdomen facing downward Only the middle bone end of the caudal side remains in the open bone of the fish body, which consists of a laparotomy knife made of a circular cutter and a pair of left and right rotating circular cutters inclined in a direction away from each other from the upper end to the lower end. A fillet knife that cuts the left and right fillets together via the back and cuts them into a fillet with a tail having a tail, and cuts the portion from the cutting head side to the vicinity of the tail with the abdominal bone. A back-opening knife that divides the tailed fillet into left and right fillets with the blade tip on the upper periphery of the outer periphery being sequentially arranged. Fish processing apparatus according to claim.   A lower guide for guiding the fish body to the open knife along the lower part of the pair of left and right conveyor belts, a lower guide for guiding the fish body to the pair of left and right fillet knives over the opened fish body, and a tail cut by the fillet knife A lower guide for guiding the back opening knife across the attached fillet is disposed, and a gap having an opening width capable of receiving the tail of the fish body at the center in the width direction is provided above the back opening knife. The fish processing apparatus according to claim 4, wherein an upper guide is provided, and an upper guide that faces the outer peripheral upper end of the back opening knife is disposed in the gap.   The fish processing apparatus according to claim 4, wherein a pair of left and right belly culm removal knives rotating in a horizontal plane are disposed between the open knife and the pair of left and right fillet knives.

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