JPH10150912A - Leg processor for carcass processor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a leg processor capable of accurately separating both leg parts from a carcass to which the respective kinds of pre-processings are executed with an excellent yield at the time of the sectioning work of poultry. SOLUTION: This leg processor is composed of (1) a first section (line making section) for which a fixed guide installed to a device upper part, a pair of left and right chain conveyors with blades installed at the lower part, a round blade installed in the middle and first and second knives for making a cut to a thighbone root part and cutting the tendon and cartilage of the root are respectively installed to a main frame and (2) a second section (leg detaching section) for which an inversion guide for inverting the carcass from the first section whose abdominal part is turned up and head part side is turned to the head so as to turn the back side of the carcass upwards and turn a tail part side to the head, a back column guide for guiding the backbone part of the carcass and peeling off the hipbone from the carcass and a column of the chain conveyors with the blades installed adjacently to the inversion guide at the lower part are respectively provided on the main frame.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a leg processor of a carcass processing apparatus, and more particularly, to the destruction of a poultry (such as a broiler), which accurately and accurately yields both meat portions from carcasses subjected to various pretreatments. It relates to a leg processor that can be peeled off well.

[0002]

2. Description of the Related Art Conventionally, the dismantling work of poultry birds involves slaughtering, depilation, and hollowing out (internal removal) in a processing plant, followed by cooling of carcasses with large varieties, peach meat, breast meat, fillet, wings, and the like. It consists of a separating process. In the above-mentioned process, in the case of hand handling (manual), in the case of hand handling (manual), the following steps are performed: I'm parting. Conventionally, the above-mentioned dismantling work was manually performed. However, in view of labor shortage and efficiency, automation has been studied in particular, but in the automation, a carcass to be dismantled is continuously sent to various processing steps, and each processing step is performed. It is required to disassemble the carcass into specific parts in the carcass, but it is extremely difficult to mechanically satisfy the above requirements because the carcass has a complicated shape and varies in size,
The conventional technique has a problem that the yield of meat extraction is very low due to inaccuracy of the cutting position or the like even when automated.

The inventor of the present invention has previously proposed a leg processor which solves the above-mentioned problems in Japanese Patent Application No. Hei 3-15696 (Japanese Patent Publication No. Hei 7-93861). In this device, the carcass is introduced into the machine with the abdomen side up and the tail side at the front in the front stage, and the carcass is held and moved by the blade of the chain conveyor with blades, while the carcass is moved backward by the round blade. Make a cut in the base of the femur with a knife (incision of the inner thigh), cut the tendon of the base of the femur with a knife, dislocate the femur from the ischium in the latter stage (remove the joint), and abdomen and flesh of the carcass The feature is to separate.

[0004]

However, in the above-mentioned leg processor, in order to introduce the carcass into the apparatus from the tail side, the skin inside the thigh wraps around the knife during the processing with the knife, and this is done manually. Or remove
It is necessary to open the skin by hand so that it does not wrap. In addition, when the femur is dislocated, the acetabulum is damaged, and there is a problem that the peeling of the iliac hollow (oyster meat) on the outer side of the thigh is reduced. Accordingly, an object of the present invention is to accurately and accurately yield both meat portions from carcasses subjected to various pretreatments at the time of demolition work of poultry birds,
A problem with the above proposed device is to provide an improved leg processor.

[0005]

The above object is achieved by the present invention described below. That is, the present invention relates to a leg processor for peeling meat from both the meat and the abdomen of a carcass suspended on a shackle. The carcass is moved from the head side to the abdomen side up in the gap between the guide and the pair of left and right bladed chain conveyors installed under the guide, and in the meantime, a vertical streak is made on the back side of the carcass A first section (muscle) in which a round blade installed in the middle of the chain conveyor, a first knife for making a cut at the base of the femur, and a second knife for cutting the tendon and cartilage of the base of the femur, respectively. Section)
(2) A fixed guide installed at the top of the device for introducing the carcass from the first section into the device and moving it through the device, capturing the ischial portion of the carcass and suspending its progress, A reversing guide for reversing the side up and the tail side to the front, a back column guide for guiding the carcass spine, and a row of bladed chain conveyors installed adjacent to the reversing guide below. A leg processor for a carcass processing apparatus, comprising a second section (thigh-removing section) provided on a frame.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A feature of the present invention is that the carcass is introduced into the first section from the head side to the ventral side, so that the inside of the thigh is cut with a knife at the base of the femur. In order to prevent wrapping of the carcass and further processing in the second section, the inversion guide provided in the second section twists the interlimb of the carcass so that the carcass is turned upside down and the back side up. The carcass was woken up and advanced with the tail side of the carcass at the front. In this process, the backbone guide bar facilitated the separation of the ischial bone between the two limbs and the division of the thigh meat into left and right parts.

[0007]

BRIEF DESCRIPTION OF THE DRAWINGS The invention will now be described in more detail with reference to a preferred embodiment shown in the drawings. The leg processor of the present invention constitutes a part of an automatic poultry bird dismantling device, and a leg processor device for efficiently dismantling a carcass abdomen and both thighs in a final step of a large dispersing process in a dismantling process. It is. An automatic chicken dismantling device (not shown) of this embodiment (see FIGS. 6 and 7 of Japanese Patent Publication No. Hei 7-93861).
Is a device frame for supporting the entire device, a chain wheel mounted on the frame and a drive motor for driving the frame, an overhead conveyor chain driven by the chain wheel, a constant speed along the shackle guide frame suspended from the device frame. Equally spaced, multiple shackle devices (devices that hold the carcass legs and transport the carcass), tail cuts that cut and remove the tail of the carcass, and complete separation of the carcass breast and thighs The main components are a cross-cutting machine, a half-cutting carving machine, and a leg processor that is the subject of the present invention.

As schematically shown in FIGS. 1 to 8, the leg processor of the present invention includes a leg processor main frame (hereinafter referred to as a main frame) having a creasing section (first section) and a flesh removing section (second section). As shown in FIG. 1, the main frame is connected to the apparatus frame via an elevating unit so as to be vertically movable. The first section is, as shown in FIG. 1 and FIG. 2 which is a partially enlarged view thereof, an introduction swing guide installed at the upper part of the apparatus, a first fixed guide installed at the upper part of the apparatus, and a pair of left and right bladed chains. It is mainly composed of a conveyor, a rounded blade, a first knife for making a cut at the base of the femur, and a second knife for cutting tendons and cartilage at the base of the femur.

As shown in FIG. 2, the introduction swing guide is held on the main frame so as to be able to swing up and down around a pin by a hinge pin, and the slaughter is performed while pressing the interlimb portion of the carcass downward with a spring or a weight. The carcass is introduced into the first section, and the first fixed guide suppresses the vertical and horizontal movement of the carcass with the bladed chain conveyor.
The first fixed guide, as shown in FIG. 3, which is a view indicated by an arrow B in FIG. 2, attaches the carcass to the center of the carcass between the left and right limbs (the boundary between the abdomen and the meat). It is mounted on the main frame at a height that can be pressed slightly onto the chain conveyor. The shape of the first fixed guide is not particularly limited, for example,
The tip of the main frame may be rounded so that the carcass proceeds smoothly, so that it can also serve as the first fixed guide. The carcass is introduced into the first section from the head side to the abdomen side as shown in FIG.

The pair of left and right chain conveyors with blades is, for example, a chain conveyor with single row blades, and is mounted on a first chain frame fixed to a main frame as shown in FIG. 2 and is independent of an overhead conveyor for advancing a shackle. In addition, it is driven through each chain drive wheel by a unique drive motor (not shown), and the traveling speed can be independently adjusted by checking the size of the carcass, the state of peeling, and the like. As shown in FIG. 3, the pair of left and right single-row chains
It is composed of a pair of left and right chains with a sharp edge on the link inside the chain, and the blades cut into the carcass to prevent lateral displacement of the carcass, and the top and bottom of the carcass by the first fixed guide. Each movement is prevented.

As shown in FIG. 3, the spine-retaining round blade is installed in the middle of the pair of left and right bladed chain conveyors, is attached to the main frame so that the height can be adjusted with a handle or the like, and is driven by a drive motor. Driven. As shown in FIGS. 2 and 3, the first knife for making a cut at the base of the carcass femur and the second knife for cutting the tendon and cartilage at the base of the cartilage are automatically or manually adjusted to have a left-to-right knife spacing. Adjustably, the pair of first and second knife holders are mounted on the main frame so as to be adjustable in height. The second knife projects somewhat below the first knife.

As shown in FIG. 5, the second section, which is a section for removing thighs, includes a fixed guide, a reversing guide, a row of chain conveyors with blades, and a back column guide. The reversing guide is attached to the main frame so as to be adjustable in height so that a pair of left and right or a central portion of the left and right limbs can be captured at intervals slightly smaller than the interval between the left and right limbs of the carcass. As shown in FIG. 5, the inversion guide catches the cartilage of the carcass, which proceeds from the head side through the first section, and hinders the progress of the interlimb of the carcass. As shown, it functions to twist the abdominal and dorsal sides of the interlimb portion of the carcass so that the ischial bones on the tail side come forward, and invert it upside down.

The chain conveyor with blades in the second section is, for example, a double-row chain conveyor, which is mounted on a second chain frame fixed to a main frame as shown in FIG. 5, and is independent of the overhead conveyor. Driven via a drive wheel. As shown in FIG. 7, the double-row chain is composed of a single-row chain having sharp blades on both sides of the link. The blade of the chain with the blade is pressed by the spine guide to bite into the cartilage of the carcass, thereby facilitating the subsequent separation of the cartilage from the thigh meat.

As shown in FIG. 5, each guide portion in the second section includes a first fixed guide continuous from the first section for guiding the carcass through the reversing guide to a row of bladed chain conveyors, and a second fixed guide described below. Guide, turn the dorsal side up and hold the back column of the carcass going forward with the tail side,
An inverted V-shaped groove-shaped back column guide (see FIG. 7) for cutting the blades of the bladed chain conveyor into the carcass of the carcass, and a second fixed guide for discharging the peeled back bone (see FIG. 8). It is composed of These are all mounted on the main frame. The first fixed guide does not have to be continuous in the first section and the second section.

The back column guide shown in FIG. 5 is a first fixed guide for preventing the carcass from moving up and down and shifting left and right by the back column guide and the blade portion of the bladed chain, and for separating the ischial bone from the leg portion. It is attached to the top of the main frame. The second fixed guide, which is continuous with the spine guide, is used to guide the peeled ischilum to be discharged out of the device at a predetermined position. Any shape can be used as long as it can prevent the chain from falling from the chain conveyor.

In the present invention, instead of the reversing guide in the second section, the operation can be performed by turning the shackle so that the tail side of the carcass is at the top. In the example of the leg processor of the present invention shown in FIG. 1 in which the reversing guide is installed, the first section and the second section are installed on the same main frame, but instead of the reversing guide, reversing is performed by turning a shackle. In both cases, where both sections are installed on the same frame and on different main frames, it is necessary to be able to turn the shackle before introducing the carcass into the second section.

The turning mechanism of the shackle is not particularly limited. For example, Japanese Patent Application No. Hei 3-15696 proposed by the present inventor.
A shackle rotation mechanism and the like described in Japanese Patent Application No. 7-89849 can be used. In this shackle turning mechanism, a rack is formed on a guide rail at a necessary position for turning the shackle, a shackle carrier is provided with a gear meshing with this rack and a gear meshing with a gear of a shackle shaft, and the rack and these The shackle shaft can be automatically rotated by a predetermined angle due to the interaction of the gears (see FIGS. 1 and 2 of the above publication and the description of these figures). When a shackle turning mechanism is used instead of the reversing guide, the spine guide serves as a coccyx guide that presses and guides the coccyx of the carcass. While the carcass passes through the coccyx guide, the ischium is peeled off from the carcass, and the peeled ischium is guided by the second fixed guide to the outside at a predetermined position as in the case of the second section provided with the inverted guide. Is discharged.

The operation of the leg processor of the present invention will be described in more detail. The carcass to be processed is suspended on its limbs on a bifurcated shackle at the hanging bird section of an automatic meat and bird dismantling device (not shown). The shackle is suspended on an overhead conveyor and conveyed at a constant speed.The shackle is turned at the desired angle in front of the tail cutter. The carcass, which has been cut and further the chest and abdomen are completely separated by cross-cutting, and the abdomen and both thighs are finally processed by the leg processor of the present invention, the abdomen and the thighs of the carcass Peeled off at the boundary.

In FIG. 2, a carcass suspended from a shackle, with the abdomen facing upward and head-side headed, is introduced with an introduction swing guide between both limbs as the car progresses. The boundary between the leg and the abdomen between the limbs is pressed by a spring, and the blades of the two-row, single-blade chain moving at a constant speed independently of the shackle are bitten into the back side, allowing accurate carcass It is fixed (ie, centered) in position and introduced into the first section. In addition, in the single-row blade chain, each inner link is provided with a blade (see FIG. 3).

In the first section, the carcass is held by the first fixed guide and the two single-row chains to prevent the carcass from moving up and down and from being displaced sideways, and to have substantially both limbs of the carcass installed on the main frame. The gap between the two (the bases of both femurs) is fixed as shown in FIG. 3 or, for example, as shown in FIG. Prevention, the distance can be automatically adjusted according to the size of the carcass by a spring, etc., the height can be fixed or height-adjustable to a pair of first knife holders with rounded tips that contact the carcass Make a cut at the base of the femur with the first knife held. on the other hand,
A round blade adjusted to a desired height with a handle or the like is inserted and installed in the middle of a two-row single-blade chain, and a vertical cut is made in the central part on the back side of the carcass (the boundary between the abdomen and the meat part) with a round blade ( (See FIG. 3). This incision is made so that the oyster meat portion near the hip joint of the carcass is efficiently peeled off from the abdomen while being attached to the vicinity of the thigh joint.

[0021] The carcasses that have been cut as described above proceed.
The tendon and cartilage at the base of the femur are cut by a second knife held in a second knife holder similar to the first knife holder attached to the main frame. The first knife holder holds the knife and holds 2
A pair of first knives while firmly pressing down on the carcass while sliding down the inner boundary between the thigh meat and the abdomen of the book legs, so that each blade of the two-row chain bites into the back of the carcass. It accurately guides the incision into the inner crotch (the base of the thigh) by, and at the same time, it also functions as a boundary detection plate between the inner crotch to accurately perform vertical scoring in the dorsal side with a round blade. At this time, the round blade is held at a desired height by the round blade adjusting handle. Next, as the car progresses, the carcass scorched by the pair of first knives on both inner crotch sides reaches the second knife area. The second knife holder holding the second knife is connected to the abdomen and the flesh while opening and closing (for example, see FIG. 4 of Japanese Patent Publication No. Hei 7-93861) according to the size of the carcass. Cut the tendon and cartilage of the femur. The knife is height adjustable (eg, like a third knife mounted on a third knife holder shown in FIG. 2 of Japanese Patent Publication No. 7-93861).

In the first section, the carcass, which has been creased by the knives and the round blades, is suspended in a shackle with the head of the carcass head first, as shown in FIGS. 2 and 4. Proceed from the first section to the second section according to one fixed guide. In the second section, the carcass proceeds according to the first fixed guide that is continuous from the first section, and a pair of right and left reversing guides installed on the main frame at a height adjustable to a height smaller than the distance between the two limbs; The sciatic part on the head side of the carcass is caught with a single inversion guide that captures the carcass at the center between the limbs. The reversing guide is, for example, preferably in the shape of a round bar, and the upper end is preferably provided with a rounded projection as shown in FIG. 4 so as to easily catch the cartilage of the carcass. The height of the reversing guide is adjusted to the height of a single-row double-row blade conveyor installed on a second chain frame attached to the main frame adjacent thereto.

As shown in FIG. 5, the movement of the interlimb is hindered due to the resistance of the inversion guide, and the guide temporarily stops. However, as shown in FIG. 6, since the two limbs of the carcass hung on the shackle advance at a constant speed, the interlimb portion caught by the inversion guide is a sciatic bone that is not in contact with the inversion guide. Is folded back so that the tail side is at the front, and the ischial portion is twisted at the head of the femur to reverse and begin to advance. During this inversion process, the spherical head of the femur comes off the escape port of the acetabulum. Therefore, at this stage, the abdomen and the meat portion are only weakly connected by the short meat, and furthermore, the notch is also made at the boundary of the oyster meat by the vertical cut by the round blade in the first section. It is in a state.

When the carcass advances and reaches the two-row chain conveyor with blades, the carcass advances while being pressed against the spine by a spine guide described below. The spine guide is an inverted V-shaped groove-shaped guide installed on the main frame as shown in FIG. 7. The spine guide is turned upside down by the above inversion, and only the spine of the carcass that advances with the tail side pressed down is pressed down. Guide to This guide facilitates the separation of the ischial from the carcass,
When the ischium is peeled off, the oyster meat (flesh of the iliac bone) and the back skin are securely attached to the meat side to increase the yield and improve the appearance.

The blade portion of the double-row blade chain cuts into the ischium,
The carcass guided by the spine guide further advances, and the left and right limbs are naturally separated from the abdomen at the same time as the ischium is separated (see FIG. 8). Because the ischium is detached from the tail side, the oyster meat closest to the tail comes naturally on the limb side (thigh meat). The separated left and right leg portions are suspended by a shackle and sent to the next step.

In the above leg processor, when the shackle turning mechanism is used without using the reversing guide, the carcass that has completed the processing of the first section is replaced with the carcass of the second section without the reversing guide. Except that the shackle is rotated so that the tail side is at the front before proceeding to the two-row blade chain conveyor, the subsequent processing is exactly the same as the case of using the reversing guide described above. The shackle turning mechanism is as described above.

[0027]

According to the present invention as described above, in the creasing section, the carcass is advanced by the shackle and the two-row blade chain while maintaining the desired posture with the abdomen facing upward and the head side leading. , A round blade and each knife are used to make a cut at the desired position of the carcass, and in the meat removal section, the tail side of the carcass is inverted by the inversion guide bar to dislocate the hip joint and dislocate the hip joint. While the carcass is being advanced, the skeletal bone is peeled off by the action of the spine guide and the meat part is peeled off from the carcass. Can be peeled off accurately and with good yield. Further, by employing the leg processor of the present invention described above, the skin is prevented from being wrapped by the knife at the time of entering the muscle. In the case of the conventional automatic poultry dismantling device, the maximum processing capacity is 2,000 birds / hour. However, the processing capacity was 4,000 birds / hour. Further, the processing capacity could be freely adjusted to the capacity of the processing plant by adjusting the line speed.

[Brief description of the drawings]

FIG. 1 is an overall view illustrating the structure of a leg processor.

FIG. 2 is a diagram illustrating a structure of a first section of the leg processor.

FIG. 3 is a diagram illustrating a structure of a first section, which is indicated by an arrow B.

FIG. 4 is a diagram showing an arrow A for explaining a posture of a carcass.

FIG. 5 is a diagram illustrating a structure of a second section of the leg processor.

FIG. 6 is a view showing the inversion of the ischial bone in the inversion guide.

FIG. 7 is a sectional view showing the structure of a spine guide.

FIG. 8 is a view showing ischial detachment in the spine guide.

Claims (6)

[Claims] Claims: 1. A leg processor for peeling meat from a carcass suspended from a shackle and both a meat and an abdomen. (1) A fixed guide installed at the top of the machine for introducing the carcass into the machine and advancing the machine. The carcass is advanced from the head side to the abdomen side up through the gap between the left and right pair of bladed chain conveyors installed at the lower part of the carcass, and in the meantime, a vertical streak is placed on the back side of the carcass. A first section (scoring section) in which a round blade installed in the middle of a chain conveyor, a first knife for making a cut at the base of the femur, and a second knife for cutting tendon and cartilage at the base of the femur, respectively, are installed on the main frame. ) And (2) a fixed guide installed at the top of the device for introducing and advancing the carcass from the first section into the device, capturing the sciatic portion of the carcass and suspending its progress, body A guide that inverts the back side of the car, the tail side to the front, a spine guide that guides the carcass spine, and a lower part adjacent to the inversion guide 1
A leg processor for a carcass processing apparatus, comprising: a second section (thigh-removing section) in which a chain conveyor with blades is provided on a main frame. 2. A leg processor for peeling meat from both the meat and abdomen of a carcass suspended from a shackle. (1) A fixed guide installed at the top of the machine for introducing the carcass into the machine and advancing the machine. The carcass is advanced from the head side to the abdomen side up through the gap between the left and right pair of bladed chain conveyors installed at the lower part of the carcass, and in the meantime, a vertical streak is placed on the back side of the carcass. A first section (scoring section) in which a round blade installed in the middle of a chain conveyor, a first knife for making a cut at the base of the femur, and a second knife for cutting tendon and cartilage at the base of the femur, respectively, are installed on the main frame. ) And (2) a rollable shackle mechanism that turns the carcass from the first section tail-side only, only before handing over the carcass from the first section to the next section. And a second section (thigh) provided on the main frame with a tailbone guide installed at the top of the device for guiding the tailbone of the carcass with the tail side at the top, and a row of bladed chain conveyors installed under the tailbone guide. A leg section of the carcass processing device, comprising: 3. The leg processor according to claim 1, wherein an introduction swing guide capable of swinging up and down and having a downward pressing force is installed above the main frame at the entrance of the first section. 4. The chain conveyor with blades of the first section is a single-row chain conveyor having a sharp blade portion at an inner link of each chain, and the chain conveyor with blades of the second section is provided on both sides of the chain. The leg processor according to claim 1 or 2, wherein the link is a two-row blade chain conveyor having a sharp edge portion at the link. 5. A creasing device according to claim 1, wherein 6. A meat removal device according to claim 1 or 2.