JPS59169442A - Fish head part cutting method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] The present invention relates to a method for cutting the head of a fish, and more specifically, the present invention relates to a method for cutting the head of a fish, and more specifically, the present invention relates to a method for cutting the head of a fish. This invention relates to a method for cutting the head of a fish, which aims to cut the head at the same position regardless of the fish head, thereby improving yield and quality. In general, this solitary fish? When selling fish as dresses or fillets, regardless of the size of the fish, it is desirable to always cut the head along the length of the fish, with the sickle bone attached to the body side. This method aims to maintain the freshness and quality of meat by preventing direct contact with the air, and also prevents the yield rate of harvested meat from decreasing due to variations in cutting position or excessive or insufficient amount of cutting. It completely prevents damage to the fish body, damage to fish eggs, etc., and contamination of inedible parts such as lamb and cartilage into the harvested meat, ensuring stable quality and no waste. It's because of Ding.

However, in the conventional head cutting method, as shown in FIG. The method of cutting from This head cutting method based on two proboscis meetings cannot meet the above-mentioned requirements because the cutting position differs greatly from the front and back of the thighs depending on the size x, y, and z of the fish body 1, as shown in the figure. Met.

Therefore, the present inventor conducted research on a cutting method that could meet the above-mentioned requirements even to some extent. As a result, first, what is the position of the fish l based on the fish's eyeball 5 as shown in Fig. 2? A method of cutting off four trays of the head using a pair of rotary blades A, A', etc. was considered. However, this method using the eyeball 5 as a reference (Fig. 2) has a slight difference in the cutting position due to the size of the fish body 1 (X, Y, Z) compared to the method using the two proboscises as a reference (Fig. 1). Although it is possible to cut the head 4 mechanically, it is not possible to adequately respond to changes in the size of the bait fish 1, and the cutting position may be too large or too small. It turned out that this method is indistinguishable from the r9JK;If method.

Therefore, if you want to obtain a product with high freshness and high quality by cutting the head in a V-shape along the length of the head as before, there is no other way than to cut it manually. This is the current situation.

In addition, when cutting off the head 4r of a fish, I will explain why it is said that the V-shaped cut along line )b is the ideal cutting method. Figure 3 (A), (B), and (C))
Is this the structure of the fish's head and body? FIG. This fish's Tamuto 9 is located between the head cartilage 7 and the bone 8, and its structure is that the Kuloba 9b that grew from the elephant PJy Q a has a value layer t, and the Kubo 9C, and the outside? Covering sensitivity 9
It consists of d. Now, as shown in Fig. 3 (A, A' line position k, if the cut is made in a V-shape, the thigh 9C, deaf lid 9d, and head cartilage 7 will be removed, but the bone part 8 and bone removed 9e will be removed. remains,
Never have the flesh or internal organs removed or damaged. Moreover, the flesh 6 and internal organs 10 are the remaining bones 8
Since the shape is covered with and bone removal 9e, it is not exposed to the outside air, so there is no risk of quality deterioration such as discoloration, dryness, oxidation, etc. The role of prevention is 7 effects. In addition, numeral 11 in the figure represents the membrane and the epidermis.

This invention was based on the above knowledge, and is an ideal cutting method that always cuts along the bulge 9C of the fish, regardless of its size. This is something that can be done automatically. Therefore, the gist of this article is to clamp the fish body 1 from both sides with a pair of rods at the end of the section, fix the fish body, and then attach the head part 4 to the cutting blade with reference to the Rondo tray. Yo 4
1)! It is an object of the present invention to provide a method for cutting the head of a fish, which is characterized in that the head is cut from the fish body 1 along the S''C.

The present invention will be described in detail below based on illustrated embodiments. Figures 4 to 7 are explanatory diagrams showing the millet production process of the cutting method of the present invention. In the figures, 12 is a fish body input kerato 12 that holds one fish body fed t', and the input port side is upward. , are arranged so as to be inclined so that the head extension opening end 13 side faces downward.

At the open end 1311jll of the fish body input packet 12,
A pair of rods 15 and 15' are arranged so as to protrude in a direction that is always biased toward each other by a spring 14, which will be described later. , and the fish body input packet 12
A pair of fixed pieces 17 and 17' which are moved toward and away from each other by a cam device 16, which will be described later, are provided with a pincher unit 18 at the tip of the rod 15 and 15' on the open end 13 side. ing.

Next, the procedure of the head cutting method of this invention will be explained.

First, is there a fish in the fish body input packet 12? Insert the fish with the belly facing upward. Then, the fish 1 falls seven times into the fish packet 12, and its head 4 is exposed at the lower open end 13.
In addition to being more exposed, the rods 15 and 15' move forward while being pushed and expanded against the elastic force of the t-spring 140.

And the pair of rods 15.15'! When it reaches the rear of the δ lid, it is pressed in the proximal direction by the elastic force of the pair of rods 15, 15'fl springs 140, enters the recess of the lug, and is locked. This thigh recess is the part that opens at the point m where the rear edge of the lid 9d contacts the special bone 9e that receives this r, and allows the fish to emit the sound of water as it breathes. This is where dents can form. Next, the fixing pieces 17, 17' of the pincher unit 18 are
Hold the fish's head 4 times, and pull it in the direction to expose the 4 heads from the open bottom end 13. Then, the rods 15, 15' that had entered the skeletal section move along with the bone removal, and are guided to the position B of the recess at the rear of the spinning section 9, and fix the fish body 1 in that position (see Fig. 5). Next, in such a state, the rod 15, 15' by the cutting blade arranged as the entire reference! Cut off 47 parts of the fish's head as shown. In the illustrated embodiment, a pair of V-shaped rotary blades 19.19''i are disposed vertically from the vicinity of the rods 15, 15', thereby cutting the head 4 (see Fig. 6). At this time, the head 4 is a pincher unit) 1817) fixing piece 17
, 17', the cutting head does not move during cutting and the cutting operation can be carried out smoothly. Also, when cutting into a V-shape, if you leave a small uncut opening at the apex and then remove it later with the pulling force of the pincher unit, you can remove the leaves, membranes, and epidermis that remain on the body side. The inedible parts of the food are stuck together and peeled off,
The fuselage side can be separated cleanly. (See Figure 7).

Specifically, the head cutting method of the present invention, which is carried out according to the above-described procedure, uses the following device sounds to achieve the initial target sound. The two endless bodies 23 and 23 are installed between the drive side @ 21 having 202 and the driven side shaft 22 which is arranged parallel to this shaft 21 at an appropriate interval t. Said fish body input bucket 1-12.1
2... are installed parallel to each other. Further, on the open end 13 side of the fish body input packets 12, 12, an endless chain 25 driven from the drive side shaft 21 via a gear transmission mechanism 24 tray is disposed, and the endless chain 25 is a plurality of said pincher units 18.18;
--Equipped so that it can move in opposition to each IK fish body input packet 12°12...

In this case, the cam device 16 of each pincher unit 18 moves along a pincher actuating guide rail 26 disposed on the outer periphery of the drive chain 25, and the cam device 16 of each pincher unit 18 moves along a pincher operation guide rail 26 provided on the outer periphery of the drive chain 25. When the pincher starts operating m27 and engages 'fc', the image constant piece 17.17
'Full proximity awn, fixed piece 17. Tip grip part 17 of 17'
The head 4 of the fish 1 can be clamped and fixed between a and 17a'. Further, the bincher unit 18.
18... Near the end of the part that moves in a completely fixed state, as shown in FIGS. 6 and 9, there is a pair of parts for cutting the head 4 along the swelling part 9 of the fish body 1. Rotary blade 19.
19' are arranged in a KV-shape in the vertical direction, and each rotary blade 19.
19'Vi can be rotated by motors 28 and 28', respectively. Further, the fish body input body packet 12
As shown in FIG. 10, the pair of ronds 15 and 15' provided side by side have a link mechanism 29 on the proximal end thereof which is biased by the elastic force of the spring 14, and this link mechanism 29 and the spring Due to the elastic force of 14, its tip is always pressed in the proximal direction.

Therefore, the fish supplied from the supply table 30 into the fish body input packet 12 (G, inside the packet 12?Slides and the seventh head 4 is a pincher unit). It moves while spreading out against the elastic force of 14, and then Rondo 15
．． 15'U, finally, the elastic force of the spring 140 keeps the fish's body 4r in constant pressure contact! The fish enters the recess in part 1 9, and as the fish 1 moves, it is lured to the last recess B in 凰 capital 9.

In this state, when the cam device 16 of the pincher unit 18 engages with the operation start portion 27 of the pincher operation guide rail 26, the tip grip portions 17a of both rotation pieces 17, 17' of the pincher unit 1-18, 17a' clamp and fix the four heads in close proximity to each other. In this state, the upper and lower rotary blades 19, 19'l... are moved,
As described above, the head 4 is cut along the imaginary part 9. Thereafter, the pincher unit 18, which moves while waiting for the four severed heads of the fish, separates from the fish body input packet 12 due to the reversal of the pincher running rail 31, which has reached the JK position. It separates from the pregnant body part 3 while tearing.

Then, when the cam device 16 of the pincher unit 18 reaches the pincher opening portion 32 of the guide rail 26, the cam device 16 is released and the fixing piece 17.1 is released.
7' opens to eject the severed head to a predetermined location. Further, the body 3 of the fish body 1 whose head has been cut off is transferred from the fish body input packet 12 to a predetermined container (not shown) or the like, and the work of cutting off the head of the fish body I is completed.

As explained above, in this invention, when cutting off the entire head of a spiny-shaped purple fish body, the fish body is held between a pair of gold rods at the rear end of the island recess of the fish body. After the fish is fixed, the fish is cut from the fish body along the entire length of the head using the rod as a reference and a cutting blade that enters the rod in a close position. In other words, the last part of the fish cutting department?
Since the cutting blade is set at a cutting depth of 1 as a reference, the entire head of the fish can be cut accurately along the jump, regardless of the size of the fish.

By this, the head? The body of the cut fish is free from any inedible parts such as exposed flesh or part of the fish, and not only maintains its appearance, but also maintains its quality due to discoloration, dryness, oxidation, etc. It has become possible to prevent deterioration, prevent damage to edible parts, and completely prevent a decrease in yield.

[Brief explanation of the drawing]

Figures 1 and 2 are schematic explanatory diagrams of the conventional head cutting method, respectively. Figure 3 (a) is a schematic cross-sectional diagram showing the structure of the head of a fish, and (b) is a diagram showing the structure of the skin. Front view, (c)
is the same side view, 2) is a side view showing the position and shape of bone removal, and FIGS. 4 to 7 are the steps of the cutting method of the present invention. FIG. 8 is a schematic plan view of a cutter cutting device according to an embodiment of the cutting method of the present invention, FIG. 9 is a schematic side view of a cutter cutter according to the present invention, and FIG. (1) A plan view showing a clamping rod, and FIG. 11 are explanatory diagrams showing the principle of the cutting method of the present invention. 1...fish body, 3...-body, 4...head, 9...
Receiving part, 12...Fish body input packet, 14...Spring, 15.15'...Rod, 16...Cam device, 17°17'...Fixing piece, 18...Pincher Unit, 19.19'... Rotating blade (cutting blade). Patent applicant Nichiro Fishery Co., Ltd.

Claims (1)

[Claims] When cutting off the head of a spinach-shaped fish, the fish is clamped with a pair of ronds at the rearmost part of the recess in the IH part of the fish, and after the fish is completely fixed, the ronds are The head kJ! A method for cutting the head of a fish, which is characterized in that the head is cut from the fish body along the JP=.