JP4050736B2 - Fish meat collector and method - Google Patents

Description

The present invention relates to a fish meat catcher and a meat catching method.

Conventionally, as a method for meat removal of raw fish, a method of removing internal bones has been considered (Patent No. 1822725 / Japanese Patent Publication No. 5-20053), but this is appropriate for relatively large-sized raw fish. Even so, it was not possible in the case of relatively small and medium-sized raw fish such as sea bream, sea bream, and sword fish.

Therefore, the present inventor provides an instrument and a method for reliably cutting off the fish meat by the reverse idea that the meat portion of the relatively small and medium-sized raw fish as described above is surely cut and discarded while leaving the bone portion. The invention regarding the fish meat collector and its method according to Japanese Patent Application No. 2004-157776 for the purpose has been carried out.

However, the user wants to eat the fish caught on the spot and eat it as a sashimi. Complaints and requests.

This kind of fish skeletal phenomenon occurs from the spine, so it is unavoidable for fresh fish immediately after fishing unless the spine is removed. Conventionally, when taking out and eating, it has been necessary to remove them one by one with something like a fingertip or tweezers.

Conventionally, in order to remove meat from raw fish, a method of extracting the inner spine has been considered. In addition to the above-mentioned patented invention, there has been an invention such as the invention according to Japanese Patent Application Laid-Open No. 11-146754.

Japanese Patent Publication No.5-20053 JP-A-11-146754

Therefore, the present invention can remove each fish half body part securely after peeling off the skin parts of both fish body parts, and can remove the middle bone exposed on the spine side part of the half body part. It is an object to provide an instrument and a method that can be used.

  The present invention provides a half part that is bent in a direction different from the direction in which one end of each handle part of the two handle parts that come in contact with each other is separated from each other. A projecting portion protruding from the inner edge surface of the bowl is provided with a gripping blade that meshes in the same direction as the adjacent direction, and a rowing blade is provided on the outer edge of each half of the bowl. It is a vessel.

Further, the present invention provides a fish meat removing method using the fish meat remover described above, after making a cut in the fin portion of the fish, holding both handle portions of the vessel with one hand, and holding the fish head portion on the other side. Suppressed by hand, grabbed the skin of the neck part with the grasping blade part of each half part of the head body integrated with the handle part, moved to the abdomen part and tail part as it was, and peeled off the skin, After that, insert the rowing blade part of one half of the head body into the cut of the fin part, and move the rowing blade part so as to scratch along the spine part to remove the half body part. This is a fish meat removal method in which such rowing work is carried out on both half-body parts of the fish with the spine sandwiched between them.

By using this instrument, the skin part of the fish can be surely peeled off, and each half part of the fish meat can be peeled off cleanly from the spine part, and the middle bone exposed on the side of the spine part of the half part part Can be extracted reliably and quickly, and the fish caught can be easily eaten as sashimi on the spot.

In addition, even if the skin is strong like squid, it can be gripped with the gripping blades on both half of the head body in a manner similar to the work of pulling out the middle bone of the raw fish. Skinning work can be performed.

When handling fish, you can eat fish with the highest freshness because your fingers do not touch it directly or use water.

First, for example, in the case of a fish like a carp, lightly knives are put in the fin and tail parts, or a cut is also made on the back and abdomen depending on the fish type (for example, sword fish). This is to facilitate peeling of the skin (see FIG. 1 (a)).

Second, the skin of the neck part is gripped by the gripping blades of the half halves of the body while holding the handle with one hand, and the fin part where the cleaver is put is used as it is. Move to peel off. During this operation, the other hand holds the fish head (see FIGS. 1B and 1C).

Thirdly, the body part that has been peeled off when the skin is peeled off is a rowing blade part at the outer edge of one half of the vessel body with the handle part closed and the two gripping blade parts closed. After inserting the pin into the fin part, the body part can be cut out cleanly by moving the bottom part of the half-genital part along the spine part so that it is gently scratched (Fig. 1 ( d)).

When the first to third operations are completed, the fish half-body portion has been cut out. Next, the opposite half-body portion is passed through the same work steps as the first to third steps described above. And cut it out (see FIG. 1 (e)).

With this, the fish meat cutting operation is completed, and thereafter, the remaining bone portion may be disposed of together with the internal organ portion.

As mentioned above, skinning of fish meat is performed across the entire surface by the engagement of the blade surfaces of both gripping blades of both halves of the head body, but it is exposed on the side of the backbone of the half of the raw fish For the intermediate bone a, the gripping blade provided on the protruding portion protruding outward from the inner edge surface of each half of the main body of the main body is held in contact with the intermediate bone a. Since the blade surfaces of both gripping blade portions are sufficiently engaged with each other, the intermediate bone a is completely sandwiched between them and extracted (see FIGS. 9 and 10).

For strong skin such as squid, the skin can be grasped and peeled off in the same manner as for removing the inside bone of fish meat.

1 and 1 are handle portions that are close to and spaced apart from each other with appropriate lengths, and half head portions 2 and 2 that are bent in different directions from the contact and separation directions are provided at one end portion of each handle portion to form a head body 3. To do.

Wherein the inner edges facing each half unit portions 2 and the blade portion 4, 4 gripping meshing in the same direction as the direction toward provided, wherein the outer edge of each half unit portions 2 blunt Shaped rowing blade portions 5 and 5 are provided.

6 and 6 are projecting portions projecting from the inner edge surface of each of the half-parts 2 and 2, and the projecting portions are provided with gripping blade portions 4 and 4 which mesh in the same direction as the adjacent direction.

Non-sharp row blade portions 5 and 5 are provided on the outer edge portions of the half portions 2 and 2 thus configured.

7 is a pivot provided at the base end of both handle parts 1, 1, and a handle comprising a shaft sliding part and a striation part that slides back and forth between both handle parts 1, 1 at a distance from this pivot. A part opening / closing mechanism 8 is provided to make the handle part close to and away from.

(A)-(e) is a state figure which shows a work process Perspective view of the entire opening Perspective view when the entire mouth is closed Front view of the entire opening 4A-A sectional view The perspective view at the time of opening of the whole of another example Perspective view when the entire mouth is closed Front view when the entire mouth is closed Enlarged front view of the main part 9B-B sectional view

Explanation of symbols

1,1 handle

Two or two half parts

3 head body

4, 4 Grasp blade

5,5 Rowing blade

6,6 Protrusion

8 Handle opening / closing mechanism

Claims (5)

A half device portion bent in a direction different from the direction of contact with and separating from one end portion of each handle portion of the both contacting and separating portions is provided, and the opposite inner edge portion of each half device portion has the same direction as the adjacent direction. A fish meat collector comprising a gripping blade portion that meshes with each other, and a rowing blade portion provided on an outer edge portion of each half portion .
Provided with a half device part that is bent in a direction different from the direction of contact with and separated from one end part of each handle part of the contacting and separating parts. A fish meat comprising: a projecting portion projecting from an edge surface, a gripping blade portion meshing in the same direction as the approaching direction, and a rowing blade portion provided on an outer edge portion of each half-equipment portion Trimmer.
A handle opening / closing mechanism comprising a shaft sliding portion and a ridge portion is provided between the handle portions at a distance from the pivot provided at the base end portion of both handle portions, and the base of each handle portion of both handle portions to be contacted and separated is provided. A half part bent in a direction different from the approaching / separating direction is provided at the end which is not the end part, and the protruding part projecting from the inner edge surface of each half part at the inner edge facing each half part A fish meat collector characterized in that a gripping blade portion that meshes in the same direction as the proximity direction is provided, and a rowing blade portion is provided on the outer edge portion of each half device portion .
4. A method for fish meat removal using the fish meat collector according to any one of claims 1 to 3, wherein the fish fin portion is cut, and then both handle portions of the vessel body are held with one hand. The head part of the fish is restrained with the other hand, the skin of the neck part is picked up by the gripping blade part of each half part of the head body integrated with the handle part, and it moves to the abdomen part and tail part as it is Then, the skin is peeled off, and then the rowing blade portion of one half of the head body is inserted into the cut of the fin portion, and the rowing blade portion is moved so as to be scratched along the spine portion. A method for removing fish meat, characterized in that the half-body portion is removed and such a removal operation is carried out on both half-body portions of the fish with the spine sandwiched between them.
In the fish meat picking method using the fish meat catcher according to any one of claims 1 to 3, a gripping blade part of each half part of the head body integrated with both handle parts is used for the neck part. Grab the skin, move it to the abdomen and tail as it is, peel off the skin, then insert the peeling blade part of one half of the head body into the neck part, and this rowing blade part Scrub along the spine part to remove the half-body part, turn the half-body part upside down, and expose the exposed middle bone from the outer edge of each half-genital part A method for removing meat from fish, characterized in that the gripping blade portion protruding from the surface is engaged and extracted.

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