JP6688595B2 - Fish preparation tool - Google Patents

Fish preparation tool Download PDF

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JP6688595B2
JP6688595B2 JP2015212344A JP2015212344A JP6688595B2 JP 6688595 B2 JP6688595 B2 JP 6688595B2 JP 2015212344 A JP2015212344 A JP 2015212344A JP 2015212344 A JP2015212344 A JP 2015212344A JP 6688595 B2 JP6688595 B2 JP 6688595B2
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fish
blade
handle
gills
branch blade
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JP2017070274A (en
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成男 福本
成男 福本
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成男 福本
成男 福本
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本発明は、一本で魚の活き締め、血抜き、ウロコ取り、エラと内蔵を口から取り出す等、魚の下ごしらえが安全、簡単、かつきれいにできる道具に関するものである。The present invention relates to a tool that can prepare fish safely, simply, and cleanly, such as tightening fish, removing blood, removing scales, taking out gills and internal organs from the mouth.
従来、魚のエラと内蔵を一緒に口から取り出す、「つぼ抜き」という方法で下ごしらえを行うには、主に割りばしやこれに似た2本からなる道具が使用される。(特許文献1参照)また、トング状のものやはさみ状のもので挟みとる道具も提案されている。(特許文献2参照)更に、魚の活き締め、ウロコ取り、エラ内蔵取りができる道具として2本からなるものが提案されている。(特許文献3参照)Traditionally, to prepare fish gills and internal organs from the mouth together, a method called "bottle cutting" is used, which mainly uses a split chopstick or two similar tools. (See Patent Document 1) In addition, a tool for pinching with a tong-shaped object or scissors-shaped object has been proposed. (See Patent Document 2) Further, a tool consisting of two tools has been proposed as a tool for tightening fish, removing scales, and collecting gills. (See Patent Document 3)
特4909439号  Special 4909439 実新3094884号  Shinshin 3094884 特開2008−253237号公報  JP, 2008-253237, A
しかし特許文献1、特許文献3におけるエラと内蔵取り道具に関しては、2本のばらばらになった道具を使用する為に使い勝手が悪く、魚の口から差し込んでエラを挟んでねじる際に手指への負担が大きくなり、鋭く丈夫な歯を有する魚に対しては効果が少ないという問題があった。 また特許文献2に示される道具に関しては、挟むためには魚の狭い口や腹の中での作業になるために効果が期待できない。また、ウロコ取りに関しては刃とウロコの接触面が垂直になるために、大きく固いウロコが飛び跳ねるという問題がある。また、特許文献3に示されるウロコ取りに関しては、柄となる部分が細いために使い勝手が悪い、という問題がある。本発明は、これらの問題を解決するためになされたものである。However, with regard to the gills and the built-in tool in Patent Documents 1 and 3, the usability is poor because two separate tools are used, and the strain on the fingers when inserting from the mouth of the fish and pinching and twisting the gills. However, there was a problem that the effect was small for fish having sharp and strong teeth. In addition, the tool disclosed in Patent Document 2 cannot be expected to be effective because it requires work in the narrow mouth or belly of the fish. In addition, regarding the scale removal, the contact surface between the blade and the scale is vertical, so that there is a problem that a large and hard scale jumps. In addition, the scale removal shown in Patent Document 3 has a problem in that it is inconvenient because the pattern portion is thin. The present invention has been made to solve these problems.
問題を解決するための手段Means to solve the problem
魚の活き締めと血抜きを行う為の鈍い切っ先を有し、ウロコを削ぎ取る為のぎざぎざの付いた柳葉状の両刃を有する弾性を持った下の枝刃と、こて状に屈曲する幹部から枝分れし、先端にフックを設け中央部から根元にかけて返しの爪の付いた、弾性を持った上の枝刃とで構成される部位と、柄の部位とからなる一本の道具である。魚の口から上下の枝刃を差し込み、エラと内蔵を挟み込んでひねって引き出す機能を併せ持った、魚の下ごしらえの道具である。It has a blunt tip to tighten the fish and remove blood, and has a willow leaf-shaped blade with knurls to scrape off the scales. It is a tool that consists of a part that branches off and has a hook at the tip and has a hook for turning back from the central part to the root and that consists of an elastic upper branch blade, and a part of the handle. . It is a tool for preparing the fish, which has the function of inserting the upper and lower branch blades from the mouth of the fish, sandwiching the gills and the internals, and twisting and pulling out.
発明の効果The invention's effect
本発明によれば、一本の道具で魚の活き締め,血抜き、ウロコ取り、エラと内蔵の取り出しがいずれも使い勝手良くできる。また鋭利な刃物を使用して魚の腹部を大きく切り開く必要がないので、安全に見栄えよくきれいに下ごしらえが仕上がる。釣行の際にも便利である。According to the present invention, one tool can be used to tighten fish, remove blood, remove scales, and take out the gills and the built-in one. In addition, it is not necessary to open the abdomen of the fish greatly using a sharp knife, so it is safe and looks nice and cleanly prepared. It is also convenient for fishing.
本発明の斜視図である。  It is a perspective view of the present invention. 本発明の断面図である  It is sectional drawing of this invention. 本発明の断面図である  It is sectional drawing of this invention. 本発明の使用例図である。  It is a usage example figure of this invention. 本発明の使用例図である。  It is a usage example figure of this invention.
以下、本発明の実施の形態について説明する。
図1は本発明の実施の形態に係る魚の下ごしらえの道具の構成をあらわす。図2は図1のA−A線に沿った断面図である。図3は図1におけるB−B線に沿った断面図である。こて状に屈曲する幹部10から上下2本の刃が枝分かれしている。上の枝刃12と下の枝刃11それぞれに弾性がある。材質はステンレス、セラミック、プラスチック等が使用される。下の枝11の切っ先11bは魚の活き締めを行うために鈍く細めてある。切っ先11bの周辺は、エラの上部背骨に沿う血管を切るためにやや薄くなっているが、刃の切れ味はペーパーナイフ程度であり、誤って手に触れても傷つかない。下の枝刃11は全体的には柳葉状になっており、その両側の刃には刻み11aが刻まれている。これはウロコを取る時に柄13を握り魚の体の表面に水平にあてがい、下の枝刃を前後に押したり引いたりして削ぐのに都合がよい。ウロコの飛び跳ねを防止できる。下の枝刃11の断面は図2に示されるように、外側は内側に向かって湾曲している。これは、下の枝刃11を魚の体の表面に密着させるために、また、ウロコを下から救いやすくするための工夫である
Hereinafter, embodiments of the present invention will be described.
FIG. 1 shows the configuration of a fish preparation tool according to an embodiment of the present invention. FIG. 2 is a sectional view taken along the line AA of FIG. FIG. 3 is a sectional view taken along the line BB in FIG. Two blades, an upper and a lower blade, branch off from the trunk portion 10 that is bent like a trowel. The upper blade 12 and the lower blade 11 are elastic. The material used is stainless steel, ceramic, plastic, or the like. The cutting point 11b of the lower branch 11 is made slender and thin in order to tighten the fish. The periphery of the cutting edge 11b is slightly thin in order to cut the blood vessels along the upper spine of the gills, but the sharpness of the blade is about the same as a paper knife, and it will not be damaged even if touched by hand. The lower branch blade 11 has a willow leaf shape as a whole, and the blades on both sides thereof are engraved with a notch 11a. This is convenient for gripping the handle 13 when applying the scales and horizontally applying it to the surface of the fish body, and pushing or pulling the lower branch blade back and forth to scrape. You can prevent the scales from jumping. As shown in FIG. 2, the cross section of the lower branch blade 11 is curved outward inward. This is a device for keeping the lower branch blade 11 in close contact with the surface of the body of the fish, and for making it easier to save the scale from below.
上の枝刃12は下の枝刃11よりも短くなっている。その長さの比率はおおよそ2対3程度である。これは、魚の口から両方の刃を差し込んで左右のエラを同時に挟み込むことが困難なためである。たいていの魚のエラは左右4枚ずつ有り、前列のエラは後列のエラに幅半分程度覆いかぶさっている。そして最後列のエラは魚の体の表面と薄い皮膜で繋がっている。したがって一旦エラの外側に差し込んだ刃を再度魚の体内に差し込むには、刃の向きを変えてこの被膜を突き破らなくてはならない。この作業を円滑に行う為に、2本の枝刃の長さを変える必要がある。また、下の枝刃11と上の枝刃12の先端付近は、向かい合うようにわずかに湾曲しているが、これも前記作業を円滑に行う為の工夫である。The upper blade 12 is shorter than the lower blade 11. The length ratio is about 2 to 3. This is because it is difficult to insert both blades from the mouth of the fish and sandwich the left and right gills at the same time. Most fish gills are on the left and right, and the gills in the front row cover the gills in the back row by about half the width. And the gills in the last row are connected to the surface of the fish body by a thin film. Therefore, in order to insert the blade once inserted outside the gills back into the fish, the blade must be turned to break through this coating. In order to perform this work smoothly, it is necessary to change the lengths of the two branch blades. The tip ends of the lower branch blade 11 and the upper branch blade 12 are slightly curved so as to face each other. This is also a device for smoothly performing the above work.
図3は図1における上の枝刃12のB−B線に沿った断面図である。上の枝刃12は分岐点10aから斜め上方向に湾曲してから下の枝刃11とほぼ平行に伸びている。これは両方の刃が持つ弾性を助長するという効果がある。先端部は上向きに広がっており最先端部のフック12bは下向きに曲がっている。これは魚のエラの厚みに応じて刃と刃の間隔を変えて、エラを挟み易くするためである。図3に示される爪12aは、挟み込まれたエラと内蔵を魚の口から引き抜く際の抜け止めである。刃の弾性と相まって強力な抜け止めの効果がある。また、挟み込んだエラと内蔵を指でしごいて除去する際に、指の痛みや傷つきを防ぐために、爪12aの線端は丸みを帯びている。図1における柄13は握り易く、またねじり易くするために扁平と丸みのある形を組み合わせた構造になっている。
本発明は以上のような構造である。
FIG. 3 is a cross-sectional view of the upper blade 12 of FIG. 1 taken along the line BB. The upper branch blade 12 curves obliquely upward from the branch point 10a and then extends substantially parallel to the lower branch blade 11. This has the effect of promoting the elasticity of both blades. The tip portion is widened upward, and the hook 12b at the tip portion is bent downward. This is because the gap between the blades is changed according to the thickness of the gills of the fish so that the gills can be easily sandwiched. The claw 12a shown in FIG. 3 is a retainer for pulling out the sandwiched gills and the internal organs from the mouth of the fish. Combined with the elasticity of the blade, it has a strong retaining effect. Further, the line ends of the claws 12a are rounded in order to prevent finger pain and scratches when the sandwiched gills and built-in parts are squeezed and removed with a finger. The handle 13 in FIG. 1 has a structure in which a flat shape and a rounded shape are combined to facilitate gripping and twisting.
The present invention has the above structure.
本発明を使用するには、まず生きた魚を締める時は柄13を握り、下の枝刃11の切っ先11bを魚の脳髄に突き立てる。その後血抜きを行う。魚のエラ蓋をあけて下の枝刃11の先端部をエラの上部奥の背骨に沿った血管に当てこれを切る。刃が細いので円滑に行うことができる。ウロコ取りは、魚体の表面に下の枝刃11を水平に当て、前後に押したり引いたりして削ぎ取るとウロコの飛び跳ねが少なく後始末が楽である。鋭くとがった背びれを手前に向けた状態でウロコ取りを行うときには、ひれが手に触れないように気を付けなければならないが、本発明のこて状の形態はこれに対応したものであり安全である。In order to use the present invention, first, when tightening a living fish, the handle 13 is grasped, and the cutting edge 11b of the lower branch blade 11 is thrust into the brain of the fish. After that, blood is removed. The lid of the fish is opened, the tip of the lower branch blade 11 is applied to the blood vessel along the spine at the upper back of the gills, and this is cut. Since the blade is thin, it can be done smoothly. When removing scales, the lower branch blade 11 is horizontally applied to the surface of the fish body, and when pushed or pulled back and forth to scrape off the scales, the scales are less likely to jump and cleaning up is easy. When taking scales with the sharp, sharp dorsal fin facing you, you must be careful not to let the fins touch your hands. Is.
図4はエラとウロコ取りの使用図である。本発明の道具を横に寝かせた状態で持ち、魚の腹を上にしてエラ蓋F2をあけ、まず下の枝刃11の先端を魚の口F1から差し込み、えらF4の外側に出す。次に切っ先11bを最後部のエラと魚体の間にわずかに差し込む。次に上の枝刃の先端のフック12bをエラF5の外側からかぶせるように差し込み、最後部のエラと魚体の隙間に届いたら両側のエラ蓋を閉じ本道具を左右に小刻みにひねりながら押し込む。
図5における分岐点10aが最前部のエラに触れた状態で止める。次に柄13を強く握り1回転〜2回転捩じり、軽くなったらゆっくり引き抜く。上の枝刃12の先端部に設けたフック12bはこの時内蔵の引っ掛かりをよくするためのものである。
FIG. 4 is a usage drawing of picking up gills and scales. Hold the tool of the present invention on its side, open the gills lid F2 with the belly of the fish facing upward, first insert the tip of the lower branch blade 11 from the mouth F1 of the fish, and put it outside the gills F4. Next, the cutting tip 11b is slightly inserted between the last gills and the fish body. Next, insert the hook 12b at the tip of the upper branch blade so as to cover it from the outside of the gills F5, and when it reaches the gap between the last gills and the fish body, close the gills on both sides and twist this tool while twisting it sideways.
Stop when the branch point 10a in FIG. 5 touches the foremost gills. Next, grasp the handle 13 firmly, twist it once or twice, and slowly pull it out when it becomes light. At this time, the hook 12b provided at the tip of the upper branch blade 12 is provided for improving the built-in catch at this time.
10 幹部
10a 分岐点
11 下の枝刃
11a 刻み
11b 切っ先
12 上の枝刃
12a 爪
12b フック
13 柄
F 魚体
F1 口
F2 右エラ蓋
F3 左エラ蓋
F4 右エラ
F5 左エラ
F6 肛門
10 Trunk 10a Branching point 11 Lower branch blade 11a Notch 11b Cutting point 12 Upper branch blade 12a Claw 12b Hook 13 Handle F Fish body F1 Mouth F2 Right gills lid F3 Left gills lid F4 Right gills F5 Left gills F6 Anus

Claims (1)

  1. 柄と、該柄の一端から伸びており該柄と反対側の他端部が前記柄に接続されている端部よりも低い位置となるように屈曲した幹部と、該幹部の前記他端部から前記柄の長手方向延長線と略平行に伸びている上の枝刃と下の枝刃とを備えており、前記柄、前記幹部、前記上の枝刃と下の枝刃が一体的に設けられた魚の下ごしらえ道具であって、
    前記下の枝刃は、全体的に柳の葉状の細長い形状であって、鈍い切っ先を有しており左右両側面にギザギザ形状の刃を備え、かつ、上下方向にしなるような弾性を有しており、
    前記上の枝刃は、前記下の枝刃の2/3程度の長さの細長い形状であり先端にフックを備え、該上の枝刃の先端よりの中央部から根元部にかけて下向き複数の返しの爪を備え、かつ、上下方向にしなるような弾性を有している
    ことを特徴とする魚の下ごしらえ道具。

    A handle, a stem extending from one end of the handle and bent so that the other end opposite to the handle is located at a position lower than the end connected to the handle, and the other end of the trunk From the handle is provided with an upper branch blade and a lower branch blade extending substantially parallel to the longitudinal extension line of the handle, and the handle, the trunk, the upper branch blade and the lower branch blade are integrally formed. A fish preparation tool provided,
    The lower branch blade has an elongated shape of a willow leaf as a whole, has a blunt cutting point, is provided with serrated blades on both left and right side surfaces, and has elasticity to bend in the vertical direction. And
    The upper branch blade has an elongated shape having a length of about 2/3 of the lower branch blade, is provided with a hook at a tip thereof, and has a plurality of barbs facing downward from a central portion to a root portion of the tip of the upper branch blade. It has claws and has elasticity that bends in the vertical direction.
    A tool for preparing fish that is characterized by that .

JP2015212344A 2015-10-10 2015-10-10 Fish preparation tool Active JP6688595B2 (en)

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CN112690320B (en) * 2021-01-25 2021-09-17 黑龙江职业学院(黑龙江省经济管理干部学院) Integrated fish processing robot

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