JP5648228B2 - Meat slicer and meat slice method - Google Patents

Description

The present invention relates to a meat slicer, and more particularly to an improvement for equalizing the amount sliced at one time.

In Patent Document 1, a supply conveyor including a lower conveyor on which food is placed and an upper conveyor placed on the upper surface of the food, and left and right guide plates in contact with the side surface of the food to be fed are provided in a front-down manner. A food slicer is disclosed in which the front end of the food delivered by these is cut by a rotating blade.
In this food slicer, the food placed on the lower conveyor is regulated by the left and right guide plates, but the upper conveyor is supported so as to be movable up and down on the upper surface of the food, so that the food is supplied. It is sliced as it is.

Patent Document 2 discloses a food slicer in which food such as block meat is formed into a predetermined shape by a forming part composed of a split mold that opens and closes and is gradually extruded and sliced with a blade.
Since this food slicer is sliced after being formed into a predetermined shape, an equal sliced meat piece can be obtained.
However, this food slicer is not efficient because it is not a continuous slicing operation but a repetitive process for each block of food.

Japanese Patent Laid-Open No. 9-300285 JP 2009-172683 A

An object of the present invention is to provide a meat slicer and a meat slicing method with high work efficiency that can equalize the amount to be sliced at one time and can perform continuous slicing work.

In order to solve the above-mentioned object, the meat slicer of the present invention slices a meat box equipped with a feeding member in contact with the outer peripheral surface of the meat on the wall, and meat sent out from the meat box relative to the meat box A meat slicer provided with a knife for cutting, wherein a meat box with a rectangular parallelepiped shape surrounded by a wall is extended at the start end of the meat box along the feeding direction of the meat. The front wall of the box and one surface of the peripheral wall can be opened and closed, and the rear wall can be moved at least to the position passing through the front wall along the meat feeding direction, and the meat formed in the molding box is transferred to the meat box I try to let them.

In addition, the feeding member is provided on the top and bottom of the meat box and the wall surfaces on the left and right sides, and a meat addition space without an upper feeding member is formed on the meat forming box side of the meat box. The feeding members on both the left and right sides are configured by a belt conveyor having a smooth surface, and when the meat is fed into the extension space, the meat formed in the meat molding box can be accommodated. to the tip of the meat is configured so as to reach the starting end of the upper feed member and the meat box and meat molding box, pivotable machine frame near ligated food meat molded box integrally It is preferable to reciprocally swing within a predetermined range including a horizontal position with the support portion as a center.

Further, using the meat slicer described above, the front wall is formed after the meat forming box is packed with a plurality of pieces of meat substantially equal to the capacity of the meat forming box within the time when the preceding meat is sliced. The meat slicing method is such that the meat is transported and added continuously until the rear end wall is opened and the rear end wall is brought into close contact with the rear end face of the preceding meat to obtain the chopped meat.

The meat slicer and the meat slicing method according to the present invention are formed by filling the meat molding box with the amount of meat substantially equal to the capacity of the meat molding box extended from the starting end of the meat box, along the shape of the molding box. After that, it is transferred to the addition space and brought into close contact with the rear end face of the preceding meat, so that the amount of pieces of meat sliced at a time is made uniform.
Further, a meat addition space is formed on the meat molding box side of the meat box, and the formed meat can be replenished even during the preceding meat slicing operation, so that a continuous slicing operation is possible.
This is the replenishment space no upper feed members, yet is constructed so that the tip portion is reachable until beginning of the upper feeding member when meat is fed, and the side feeding members is composed of a smooth conveyor belt Meat can be transferred smoothly.
Furthermore, when the structure is made to reciprocately swing around a support portion that supports the vicinity of the meat forming box, the meat forming box is located near the center of swinging, so that the movement during the slicing operation is small and the meat filling operation is easy.

Within the time when the preceding meat is sliced using such a meat slicer, a plurality of meats corresponding to a volume substantially equal to the capacity of the meat forming box are packed into the meat forming box, and the front wall is moved by moving the rear wall. If the slicing operation is performed by transferring the meat until the surface comes into close contact with the rear end surface of the preceding meat and continuously obtaining the chopped meat, the amount to be sliced at one time becomes equal, and the subsequent trays are quantified. Can be performed continuously.

It is the side view which cut a part showing the principal part of the meat slicer concerning the present invention. It is the elements on larger scale of the meat box and meat molding box in the same figure. It is a partial enlarged plan view of a meat box and a meat molding box. It is AA sectional drawing in FIG.

The form for implementing this invention is demonstrated. FIG. 1 is a partially sectional side view showing a main part in one embodiment of a meat slicer equipped with a sliced meat receiving device, and FIG. 2 is a partially enlarged view of a meat box and a meat molding box in the same figure. 3 is a partially enlarged plan view of the meat box and the meat forming box, and FIG. 4 is a cross-sectional view taken along the line AA in FIG.

First, the structure of the meat slicer will be described with reference to FIGS. Although the basic structure of the meat slicer according to the present invention is not limited, the meat box 3 that holds meat in the meat slicer of the present embodiment and feeds it toward the blade is rearward from the starting end of the meat box 3 described later. Support shafts 4 and 4 are provided so as to protrude from the meat forming box integrally extending toward the left and right. The support shafts 4, 4 are fitted to a pair of left and right bearings 2, 2 provided at the rear (upper left side in FIG. 1) of the machine base 1, and the meat box 3 is centered on the support shafts 4, 4. As described above, it is supported so that it can swing back and forth with the meat forming box within a predetermined range including the horizontal position.
The meat box 3 may be regulated by a guide and moved linearly with respect to the cutter, or the meat box may be fixed and the cutter may be moved or rotated.

At the bottom of the meat box 3, a bottom conveyor 6 is stretched as a bottom feed member along the meat transfer direction. The bottom conveyor 6 uses a belt conveyor in the present embodiment, but may be an endless belt such as a chain.

A conveyor belt 61 having an appropriate feeding projection on the surface constituting the bottom conveyor 6 is wound around the bottom rollers 9 and 10 so as to be able to circulate, and is attached to the roller support shaft 91 of the bottom roller 9 on the feeding start end side. Is configured such that a conveyor motor 61 is driven by connecting a servo motor (not shown) via an appropriate conduction mechanism.

The right side in FIG. 1 is the outlet side of the meat box 3, but an upper conveyor 7 is provided at the upper part of the outlet side as an example of an upper feeding member facing the bottom conveyor 6.
As shown in FIG. 2, the upper conveyor 7 is loose so that the lower surface of the upper conveyor 7 is substantially parallel to the upper surface of the bottom conveyor 6 over a predetermined range from the outlet side of the meat box 3 or the tip side is low. Although it extends toward the rear so that a forwardly inclined transfer path can be formed, it is desirable that the tip portion be as close to the cutting portion as possible.
The upper conveyor 7 is composed of a conveyor belt 73 having appropriate feeding protrusions on the surfaces wound around the rollers 71 and 72, and the roller 71 is appropriately transmitted from a servo motor connected to the bottom conveyor 6. The bottom conveyor 6 and the upper conveyor 7 are connected to rotate synchronously.

As shown in FIG. 2, the upper conveyor 7 configured as described above forms a meat transfer path between the upper conveyor 7 and the upper surface of the bottom conveyor 6. The cross-sectional shape is fixed at a predetermined position so as not to be deformed, or supported within a predetermined range so that the upper surface of the meat can always be pressed so as to be swingable around the vicinity of the swing center 4 of the meat box 3.
The upper conveyor 7 is not limited to the belt conveyor as in this example, and may be a feed roller with a protrusion that is widely used.

Side conveyors 5 and 5 are erected on the left and right sides of the meat box 3 as side feed members along the feed-out direction. The side conveyors 5 and 5 have a height dimension from the upper surface of the bottom conveyor 6 to the lower surface of the upper conveyor 7 which keeps a predetermined meat conveyance height at both side positions of the meat box 3. A side conveyor belt 55 having a smooth surface wound around rollers 53 and 54 which are axially supported near the start and end portions of support members 51 and 52 provided in the vertical position along The detailed configuration is omitted, but it is driven to run in synchronization with the bottom conveyor 6.

In the present embodiment, as shown in FIGS. 3 and 4, the meat box 3 is not a single row, but two rows are provided in parallel in the width direction (vertical direction in FIG. 3, horizontal direction in FIG. 4). However, the number of columns is not limited.

In the vicinity of the front end of the meat box 3, as shown in FIG. 4, the opposed surfaces of the conveyor belts 55, 55 constituting the side conveyor 5 erected on the left and right sides, and the upper surface of the bottom conveyor 6. A meat transfer path having a square cross section is formed by the lower surface of the upper conveyor 7.
The cross-sectional shape in the meat transfer path is set to be substantially the same as the cross-sectional shape of the meat formed by the meat forming box 8 to be described later, so that the cross-sectional shape of the transferred meat can be maintained and fed out.

At the delivery start end (left side in FIG. 1) of the meat box 3, the rectangular cross section formed by the upper surface of the bottom conveyor 6, the lower surface of the upper conveyor 7, and the left and right side conveyor belts 55, 55 is substantially omitted. A meat forming box 8 having a rectangular parallelepiped shape and surrounded by a wall having the same cross-sectional shape is integrally extended in series in the meat delivery direction across the meat takeover space 11.
That is, as shown in FIG. 2, the cross-sectional shape of the meat forming box 8 is on the extended line of the meat transfer path formed by the upper surface of the bottom conveyor 6, the lower surface of the upper conveyor 7, and the side conveyor belts 55, 55 on the left and right sides. It is configured to extend in series with the meat addition space 11 so as to match, and to swing integrally.

In addition, the feed member provided on the wall surface of the meat box 3 is not limited to the upper, bottom, and left and right conveyors as in the present embodiment, and each of them is allowed to run synchronously. Depending on the condition, for example, feed conveyors may be provided only at the top and bottom, but the left and right wall surfaces may be configured with guide plates with low frictional resistance, and as a roller conveyor that is not driven on the left and right sides, the transfer resistance of meat is reduced. You may comprise.

The meat addition space 11 is a space necessary for transferring the front end surface of the meat formed in the meat forming box 8 so as to be in close contact with the rear end surface of the meat being sent out in advance. A space that can be accommodated in a state in which the front end face of the formed meat is in close contact with the rear end face of the preceding meat when the meat to be processed becomes a suitable remaining amount for adding the next meat.
The timing of adding meat is limited to the time when the preceding meat is in a state indicated by the slashed phantom line in FIG. Since it is in contact with the lower surface of the meat, it becomes a resistance and it is difficult to closely add to the rear end surface of the preceding meat, and uniform slicing is not possible.
When setting the additional space 11, it is desirable to secure a space larger than the length that can be accommodated even if the preceding meat has a length dimension that is still formed in the meat forming box 8.
Moreover, it can be transported without be configured such that the tip of the meat arrives reaches beginning of the upper conveyor 7 when the meat molded into replenishment space 11 is fed tip of the meat is obstructed by the upper conveyor 7 .
In the meat addition space 11, the bottom conveyor 6 extending rearward from the front end of the meat box 3 and the side conveyors 5, 5 on both sides are not provided with the upper conveyor 7. The guide plate 111 is made of a plate material that has been embossed. Further, as described above, when the surface of the side conveyor belt 55 is smooth, even if the preceding meat is being fed out, the meat that is subsequently added is guided to the guide plate 111 and the bottom conveyor 6 and the side portions on both sides. It is smoothly transferred and added while sliding on the inner wall of the transfer path formed by the conveyors 5 and 5.
If the surface of the side conveyor belt 55 that is in contact with the meat is a smooth flat belt, it can be transported smoothly with little resistance when it is transported, but the feeding effect will be reduced, so that it will not be disturbed during transport. For example, a protrusion may be provided.

Next, the configuration of the meat forming box 8 will be described in detail.
The meat forming box 8 has a square cross section substantially the same as the square cross section formed by the upper surface of the bottom conveyor 6, the lower surface of the upper conveyor 7, and the left and right conveyor belts 55, 55 in the meat box 3 described above, and a predetermined length. The cover 81 is attached to the upper surface, which is one surface of the peripheral wall, and can be opened and closed so that raw meat can be introduced. The cover 81 is connected to the air cylinder 82 as shown in FIG. Reference numeral 83 denotes an opening / closing handle attached to the cover 81. The opening / closing handle 83 is connected to a cannula 84 that can be locked in a closed state by rotating the opening / closing handle 83.
The peripheral wall that can be opened and closed is not limited to the upper wall of this embodiment, but may be an outer wall.
In addition, the front wall in contact with the meat addition space 11 serves as a shutter 12 that moves up and down by an air cylinder 121 to open and close the delivery port so as to become a meat delivery port when opened.

The rear wall of the meat forming box 8 is composed of a transfer plate 13 that can move along the feed direction of the inner wall surface of the meat forming box 8.
This transfer plate 13 is made of a plate material having an area slightly smaller than the cross-sectional area of the meat forming box 8, and while pushing the rear end surface of the meat formed in a posture orthogonal to the meat feeding direction, the meat forming box From 8, until the front end surface of the meat comes into close contact with the rear end surface of the preceding meat, at least the transfer plate 13 can be moved until it passes through the front wall of the meat forming box 8.
The transfer plate 13 is a belt-like plate having a cross-sectional shape that is slightly smaller than the inner width of the molding box 8 in which the width of the guide surface that slides on both the left and right wall surfaces of the meat molding box 8 is formed. Is a shape bent in a U-shape toward the rear in a side view (FIG. 2) so as to be slightly lower than the height of the molding box 8.
In addition, an underlay plate 131 having an area slightly smaller than the bottom surface of the meat forming box 8 is extended on the transfer plate 13 from the bottom side of the transfer plate 13 to the front, and the formed meat is added to the space 11. When transporting, the meat moves simultaneously with the meat placed thereon, and becomes a partition between the top surface of the bottom conveyor 6 and the bottom surface of the meat, and the transport is smooth.

The meat forming box 8 configured in this way is filled with the meat of the material so as to be full, the cover 81 is closed, the shutter 12 is opened, the transfer plate 13 is moved, the meat is added and transferred to the space 11. In the present embodiment, a handle 15 is protruded from the back surface of the transfer plate 13 so that the transfer plate 13 can be manually pushed to transfer the formed meat until it comes into close contact with the preceding meat.
At this time, since there is no upper conveyor in the upper part of the addition space 11 and it is a simple guide plate 111, there is no resistance when transferring meat, and there is no hindrance to feeding the preceding meat, so it was molded even during the slicing operation. Meat can be transferred and added to the preceding meat.
This meat transfer may also be performed by power using an air cylinder or the like.

A receiving blade frame 16 is attached to the outlet of the meat box 3. The receiving blade frame 16 is fixed to the outlet of the meat box 3 with a frame-like frame surrounding the outlet of the meat box 3. The front end surface of the receiving blade frame 16 is formed in an arc shape centering on the swing center of the meat box 3, and the inner wall surface side has the bottom conveyor 6, the left and right side conveyors 5, 5, and the top end of the upper conveyor 7. And the transfer path is extended.

The meat box 3 is reciprocally oscillated within a predetermined range including a horizontal position via a crank device 18 by driving a motor 17 with a speed reducer installed at the bottom of the machine base 1. In FIG. 1, while swinging from a swing start end position indicated by a solid line to an upper end position (not shown), the leading end of the meat fed from the meat box 3 is sliced by a cutter described later.

The blade is a band knife 19 having a blade tip close to the arcuate tip surface of the receiving blade frame 16 of the meat box 3, and although not shown in detail, it is wound around pulleys 191 provided on both sides of the machine base 1. doing. A contact plate 20 made of a curved plate is provided at a predetermined distance along the tip end surface of the receiving blade frame 16 provided at the outlet of the meat box 3, and the upper end surface of the band knife 19 faces the cutting edge. Yes.
The blade is not limited to a band knife, and may be a rotary blade using a scissors blade. In this case, the meat box 3 does not need to be moved.

The backing plate 20 receives the front end surface of the meat sent out from the outlet of the meat box 3. As the outlet side of the meat box 3 swings upward, the leading end surface of the meat moves upward along the contact plate 20 and is sent toward the cutting edge of the band knife 19. By adjusting the position of the contact plate 20 with respect to the band knife 19, the slice thickness can be adjusted.

Next, a receiving apparatus for sliced meat to be cut out will be described with reference to FIG. A rotating body 21 that receives a sliced meat piece on the peripheral surface while rotating close to the vicinity of the cutting portion of the band knife 19 is disposed.
The rotating body 21 is a cylindrical member having a smooth outer peripheral surface, has a width dimension equal to or larger than the width dimension of the meat box 3, and is connected to a servo motor (not shown) for driving the rotating body. In relation to the tip moving speed of the swinging meat box 3, the rotating body 21 rotates in the opposite direction, and the sliced meat pieces to be cut are attached to the outer peripheral surface and received and transferred.

According to this example, the sliced meat is cut out in a state where it is attached to the outer peripheral surface of the rotating body 21 before being cut off from the meat, so that it is not disturbed even if pulled by the blade. And it is received by the rotating body 21 while maintaining the width dimension as it is sent out from the meat box 3, peeled off by the peeling roller 22 that is in contact with the rotating body 21 and rotates in the same direction, and waits at the lower position. Then, it is put into the tray 23 having a width dimension larger than the width dimension of the meat box 3 and is carried out of the machine.

The method of using the meat slicer constructed as described above will be described. First, the shutter 12 of the meat forming box 8 is closed, and the cover 8a attached to the upper surface is opened so that the raw meat is filled. The cover 81 is closed and locked.
Subsequently, the air cylinder 121 is driven, the shutter 12 is opened, the handle 15 attached to the transfer plate 13 is held, and the formed meat is allowed to pass through the front wall of the meat forming box 8 until it comes into close contact with the preceding meat. And transfer to the addition space 11.
However, since there is no preceding meat at the start of the work, the bottom conveyor 6, the upper conveyor 7 and the side conveyors 5 and 5 are moved while being transferred by the transfer plate 13 and fed until the front end of the meat comes into contact with the contact plate 20. .

Now that work preparation is complete, start the slicer and start slicing.
In the present embodiment, even during the slicing operation of the previously supplied meat, the stuffing operation of the meat into the meat forming box 8 for forming the additional meat can be performed in parallel. Continuous work is possible, and since it is not an intermittent work in which the slicing work is interrupted for each shaped meat such as the conventional shaped meat slicer found in Patent Document 2, the work can be performed efficiently.
In particular, in the present embodiment, since the meat forming box 8 is located near the center of swinging, there is little movement even during operation, so that meat can be easily packed.
In this way, while preparing the slicing operation, the prepared meat for preparation is prepared, and when the remaining amount of the preceding meat reaches a predetermined amount, the shutter 12 is opened, and the formed additional meat is transferred and preceded. Close to meat. A continuous slicing operation is continued by repeating such a process. At this time, it is possible to detect that the remaining amount of meat has reached a predetermined amount using a sensor as appropriate, and to transfer additional meat in association with the result.

Next, a method for slicing the chopped meat obtained by combining and slicing a plurality of meats using the meat slicer will be described.
In this slicing method, a plurality of meats corresponding to a volume substantially equal to the capacity of the meat molding box 8 are packed in the meat molding box 8 within the time when the preceding meat is sliced, and along the inner wall of the molding box 8. The meat formed in the above is added to the preceding meat to try to obtain the chopped meat continuously, and since the chopped meat is cut out at the same time, combined with the receiving device using a tray Thus, it is possible to continuously perform quantitative placement on small trays for sale.

Usually, the temperature of the meat called komagire meat is around 0 ° C. in a chilled state, but is preferably about 2 to 3 ° C. in order to facilitate the filling into the meat molding box 8.
During the slicing operation, the meat molding box 8 is packed with a plurality of relatively small meats that are the raw material of the chopped meat so as not to form gaps, and is substantially uniform with the cover 81 and the shutter 12 on the upper surface closed. The meat is packed so as to have a density. Specifically, the weight of the meat corresponding to the same volume as the capacity of the meat molding box 8 is calculated using the average specific gravity of the meat, and the meat corresponding to the weight is calculated. It is preferable that the meat is formed in the meat forming box 8 so as to be formed along the inner wall of the forming box 8 so that the meat having the same volume as the capacity of the meat forming box 8 can be obtained.

The caulking plate 20 is moved in order to set the slice thickness of the chopped meat, and the weight sliced at one time can be calculated from the slice thickness and the cross-sectional area of the formed meat, and continuously. Since a substantially uniform cut-out amount can be obtained, it is possible to perform quantitative placement in units of the number of cut-outs on the tray 23 of the receiving apparatus.

If the pork tuna meat with relatively high production volume is placed on a tray for sale, the slice thickness is usually about 2 mm, and the amount placed on one tray is within the range of 100 to 400 g. Are arranged in units of 50 g.
Precisely, if the slice thickness is set to 2 and 3 mm and the cross-sectional dimension of the meat formed in the meat forming box 8 is set to 145 mm × 150 mm, the apparent specific gravity of the meat is set to 1.0 per row of the meat box 3. The weight of the sliced meat sliced at a time is approximately 50 g. Therefore, the desired number of slices can be obtained by determining the number of slices, and in the case of 200g placement, four slices can be put into one tray 22.

In this way, in the case where a plurality of relatively small meats are packed and sliced to obtain a piece of chopped meat, as described above, what is stuffed and molded into the meat molding box 8 during the operation time in which the preceding meat is sliced is constantly Efficient work can be performed by adding and slicing continuously.
It should be noted that the time for slicing preceding meat and the time required for preparatory work such as filling and transferring meat for supplementation can be adjusted by adjusting the number of slices per hour. When the length of the meat forming box 8 is set large, the time required for slicing the preceding meat is lengthened by increasing the length dimension in the feeding direction of the formed meat, and preparing the supplementary meat It is desirable to allow time.

In the above, an example of a slice of chopped meat in which a plurality of meats are packed in the meat forming box 8 has been described, but the present invention is not limited to this, and a single product of 0 ° C. to plus 3 ° C., which has a relatively high product temperature. Even in the case of slicing one meat chunk, such as pork spine loin, it is applicable if the size, shape, pressurization degree, etc. of the meat molding box 8 are appropriately set.

1. Machine stand 3. Meat box5. Side conveyor 6. 6. Bottom conveyor Upper conveyor 11. Additional space 12. Shutter 13. Transfer plate 15. Handle 19. Band knife (blade)
20. Patch plate 21. Rotating body 23. tray

Claims (6)

A meat slicer comprising a meat box equipped with a feeding member in contact with the outer peripheral surface of the meat on the wall surface, and a knife for slicing meat that is moved relative to the meat box and sent out from the meat box, A rectangular parallelepiped meat molding box surrounded by a wall is extended at the start end along the feeding direction of the meat, and the front wall and one surface of the peripheral wall of the meat molding box are openable and closable. Is a meat slicer which is movable along the feeding direction of meat to at least a position passing through the front wall and transports the meat molded in the molding box to the meat box. The feed member is provided on the top and bottom of the meat box and on the left and right wall surfaces, and a meat addition space without an upper feed member is formed on the meat forming box side of the meat box. The meat slicer described. The meat slicer according to claim 2, wherein the feeding members on both the left and right sides are configured by a belt conveyor having a smooth surface. The splicing space is configured so that meat formed in the meat forming box can be accommodated, and when the meat is fed, the leading end of the meat reaches the start end of the upper feed member. Item 3. A meat slicer according to item 2. The meat box and the meat forming box are integrally connected so that the vicinity of the meat forming box is rotatably supported by a machine base , and reciprocally swings within a predetermined range including a horizontal position around the support portion. The meat slicer according to any one of claims 1 to 4. Using the meat slicer according to any one of claims 1 to 5, a plurality of meats corresponding to a volume substantially equal to the capacity of the meat forming box is obtained within a time period in which the preceding meat is sliced. After filling the meat forming box, move the rear wall after opening the front wall and transfer the meat until the front end surface is in close contact with the rear end surface of the preceding meat so as to continuously obtain the chopped meat Meat slice method.

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