JPH01291743A - Dividing method of butchered body of edible fowl - Google Patents

Abstract

PURPOSE:To contrive labor saving and promotion of efficiency in deviding operation of butchered edible meat and keeping freshness of products, by breaking connecting part of hucklebone and thoracic vertebrae of butchered body of edible fowl by a fixed process and dividing flesh and fell part yet non-cut at the end part of cut line. CONSTITUTION:Fowl body 1 is hung in a state that the both legs part 2 is held in a schackle 4 and the neck part 3 to down. Direction of penetrating of blade 9 is shown by arrow 8 and a break (cut line) is shown by chain line 10. Cutting is very easy because no bone exists in said break part. Cutting is performed by manpower or electric cutter. Thoracic vertebrae 7 and hucklebone 6 are readily broken by bending to backside. Flesh and fell part of the bone-broken fowl body 1 is cut by a blade 13 and the fowl body 1 is divided to two parts A and B. The divided edible fowl parts A and B in two parts of top and bottom are sent to next each dividing process such as dislocating of dark meat, unbone, dislocating breast with wing, cutting of white meat and separation of wing and breast, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION 5. Fields of Industrial Application The present invention relates to a method for dissecting a poultry carcass that has undergone the slaughtering, dehairing, hollowing, and cooling steps in the poultry processing process. be.

5. Prior Art Conventionally, such poultry carcasses are dissected by hanging the poultry bird with its head on top and its feet on a shackle with its neck hanging from a shackle.
To attach the upper leg, insert a knife into the root and cut the muscle that connects the upper leg and the hip bone, then remove the thigh joint and cut out the leg. Next, insert a knife into the shoulder joint and cut the chicken wings and shoulder This was done by cutting the sinew and cutting out the chicken wings along with the breast meat.

[Problems to be Solved by the Invention] In the prior art, since the neck is suspended from a shackle, the bird body oscillates and is unstable, and the neck part may be cut due to the weight of the bird body and the force applied during the cutting operation. Sometimes I put it away. In addition, since there is no clear standard for externally confirming the optimal cutting position 1ξ, it has been difficult to accurately disassemble birds because the location where the knife is inserted varies from worker to worker and from bird to bird. Furthermore, performing cutting operations on a shaking and unstable bird was dangerous and required a high degree of skill. Furthermore, in the traditional method, chicken thigh meat,
The bird cannot be removed from the shackle until the breast meat and fillets have been removed from the bird, which increases the linearity of the work flow, increases the length of the processing line and increases the work time. Hygiene problems arose because everything was done by hand.

C Means for Solving Problem] In order to solve the above problem, in the present invention, in order to prevent the bird from shaking and the neck from being cut, both legs of the bird are used as shackles instead of the neck. Hold and hang
A cut is made in the flesh from the tip of the sternum, which is easy to recognize from the outside, to the connection between the lumbosacral and thoracic vertebrae, and the cut is centered on the connection, which is easy to recognize from the outside and has relatively low strength. The bird carcass is dissected by bending the bird body in the dorsal direction to fracture the connection part, and finally cutting off the terminal end of the cut in the meat part corresponding to the fracture part from the dorsal side or the ventral side. It is something.

[Example] Hereinafter, an example of the disassembly method of the present invention will be specifically described with reference to the accompanying drawings.

FIG. 1 shows a state in which poultry is suspended from a yakkuru in a conventional method for butchering poultry. The conventional disassembly method is the first
As is clear from the figure, since the neck 3 is suspended from the shackle 4, the bird's body l moves back and forth and from side to side, making it extremely unstable.Furthermore, the meat of the neck 3 and the tibia are relatively weak, If a downward force is applied to the weight of the bird 1 during the cutting operation, the neck 3 may be cut or damaged, which will have a negative impact on the butchering operation and the quality of the poultry.

FIGS. 2 and 3 show the state in which poultry is suspended by the disassembly method of the present invention. As is clear from FIGS. 2 and 3, the bird body 1 is held by the shackle 4 with both legs 2 and is suspended with the neck 3 facing downward. Therefore, the movement of the bird body 1 is much less, and since the bird body 1 is suspended by both legs 2, the bird body 1 will not be cut or damaged by the weight of the bird body 1 or the force of the cutting operation. do not have.

FIG. 4 shows the process of making incisions in the flesh of a bird body I by the disassembly method of the present invention. Bird body l shown in the skeletal diagram of Figure 5
The distal end of the sternum 5 and the connection between the lumbosacral bone 6 and the thoracic vertebrae 7 can be easily recognized from the outside, and therefore the cutting position can be determined easily and accurately. An arrow 8 indicates the direction in which the cutter 9 is inserted, and a chain line 10 indicates a cut (cutting line). Since there is no bone in this cut area, cutting is extremely easy. The cutting may be done manually or by using a suitable electric cutter. The bird body l suspended from the shackle 4 is supported and its posture is controlled by guide bars 11,11.・・・
Please do so as appropriate.

Figures 6A, 6B, and 6C show over time the process of bending the bird's body l with a cut in the flesh part in the dorsal direction to fracture the connection between the thoracic vertebrae 7 and the lumbosacral bones 6. . This connection is relatively weak and easily fractures when the lumbosacral bone 6 is bent dorsally. This dorsal bending and fracture may be done manually or by using a suitable device. In this example,
A conical fracture device 12 installed parallel to the traveling direction of the bird body 1 is used, and as the bird body l suspended from the shackle 4 moves by an overhead conveyor (not shown), the diameter of the cone increases. Since the cut is enlarged and the guide bar 11 hits the back of the bird 1, the thoracic vertebrae 7 are bent dorsally and a fracture occurs.

FIG. 7 shows a step of dividing the bird body I into two parts A and H by cutting the flesh and skin part of the bird body I, which has been incised and fractured by the above-mentioned steps, with the knife 13. Chain line] 4 indicates a cutting line, and arrow 15 indicates the cutting direction. Even in this case, the cut portion can be easily recognized from the outside, and therefore the cutting position can be determined easily and accurately. The cutting may be done manually or by using a suitable electric cutter.

In this way, parts A and B of the poultry, which have been divided into two upper and lower parts, are subjected to each disassembly process (see Fig. (not shown).

5 Effects of the invention The effects of the invention are as follows. In other words, the bird's legs are held in the shackle and the bird's neck is hung down, so unlike the conventional case where the bird's neck is held in the yakkle position, the bird's body cannot be moved forward, backward, left or right. There is much less sway and the bird is stable, which makes the work easier, more reliable, and safer, and prevents neck breakage and damage due to the weight of the bird and the downward force exerted by the cutting operation. can. In addition, since a circular cut is made from the tip of the sternum to the connection between the lumbosacral and thoracic vertebrae, it is easy and accurate to determine the cutting position, and since there is no bone in the cut area, the cutting process is easy. is easy. Furthermore, since the bird's body is bent dorsally around the connection point between the lumbosacral bone and thoracic vertebrae, which is a cut in the circular part, the bird's body is bent dorsally, so it is easy to determine the part to be bent, and this connection point is strong. Since it is a low part, it can be fractured relatively easily. Furthermore, since the bird's body with a cut in the circular part is bent dorsally, there is no resistance from the circular part, and strong force is not required for the fracture work.

The final step is to cut the meat and skin at the end of the cut.
Since the fracture has already been made, it is extremely easy to determine the cutting position, and it is possible to cut from any direction. After dividing the chicken body, the breast meat, fillet,
Since each operation such as removing the thigh meat can be performed in parallel, the length of the processing line and processing time can be shortened, and it is also possible to perform these six operations by machine, which eliminates hygiene problems. Reduces processing work and saves labor.
It has a remarkable effect on efficiency and maintaining product freshness.

[Brief explanation of the drawing]

FIG. 1 is a front view of a bird suspended from a shackle in a conventional disassembly method. FIG. 2 is a front view of a bird suspended from a shackle in the disassembly method of the present invention. FIG. 3 is a side view of the bird body in FIG. 2. FIG. 4 is a side view showing the process of making cuts in the bird body of FIG. 3. FIG. 5 is a skeletal diagram of the bird body shown in FIG. 4, and is a side view seen from the opposite direction to that shown in FIG. 4. 6A, 6B, and 6C are two diagrams chronologically showing the fracture process according to the disassembly method of the present invention, and each is a side view seen from the opposite direction to FIG. 4. FIG. 7 is a side view showing the cutting process of the dorsal flesh part, which is the final stage of the disassembly method of the present invention, and is a side view seen from the opposite direction to FIG. 4. l... Bird body, 2... Legs, 3... Neck, 4...
Shackle, 5...sternum, 6...lumbosacral, 7...
Thoracic vertebrae, 9...Knife, 11...Guide bar, I2...
・Fracture device, 13...Knife, A, B...Separated part of bird body. Patent applicant Nippon Gorton Johnson Co., Ltd. Figure 2
Fig. 3 Fig. 5 β Fig. 6A Procedural amendment (elbow) Related Patent Applicant Address: 13 Suzuyo, Isehara City, Kanagawa Prefecture Name: Japan Gorton Johnson Co., Ltd. Representative: 1) Hata Ko-4, Agent Address: 3-18-22-5 Mukaiyama, Nerima-ku, Tokyo, Date of Amendment Order August 3, 1988 (Shipping date: August 30, 1988)
7. Contents of the amendment (1) As shown in the engraving of the drawing originally attached to the @ document (no changes to the content). 8. List of attached documents (1) One or more copies of drawings

Claims (1)

[Claims] With the legs of the poultry carcass facing up and the head facing down, the legs are suspended from the shackle, and the meat part of the poultry carcass is inserted from approximately the distal end of the sternum to approximately the junction of the lumbosacral and thoracic vertebrae. Make a cut with a knife in the direction of , bend the poultry carcass dorsally around the connection to fracture the connection, and finally remove the uncut meat skin at the end of the cut. A method for disassembling a poultry carcass, which comprises separating the poultry carcass into two upper and lower parts by cutting the carcass with a knife.