JPS6211431Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a centering device for fish bodies, more specifically, fillet-shaped pieces of meat of medium-sized fish such as mackerel or sardine weighing approximately 150 g to 600 g.

In recent years, due to the decline in fisheries resources, there has been a call for increased use of red fish such as mackerel and sardines. When removing the blood meat from the meat part of red fish to create a product with a wide range of uses,
Since the pieces of meat processed into fillets in the previous process are flexible and have an irregular shape, it is difficult to regulate their position, and therefore, it is difficult to process them mechanically.

The present invention was made to achieve such an objective, and consists of a plurality of long and thin rolls arranged diagonally downward, with the upper edge of each roll forming a hollow in the middle along the shape of the lower surface of the fillet-shaped piece of meat. It is placed and rotated so that its upper part moves toward the center.

An embodiment of the present invention will be described in detail below with reference to the drawings.

As shown in Figure 1A, cut the fish body 1 in the longitudinal direction along line 2 with a V-shaped cutter, and then
The fillet-shaped pieces of meat 4, 4, . The skins 4a are fed in rows to the net conveyor 10 with the skins 4a facing upward and the tails first. In addition, in front of the net conveyor 10, a pair of gutter-shaped chute 12, 12 having a semicircular cross section is provided, which extends diagonally downward and forward from the tip end thereof.
A pair of roll type centering devices 13, 13 are provided on stands 14, 14 in front of the rollers 2, 12, respectively.

As shown in the third figure, in this roll type centering device 13, four elongated rolls 15, 16, 17, and 18 made of a corrosion-resistant material such as stainless steel or plastic are arranged diagonally downward.
Each roll 15, 16, 17, 1 as shown in the third diagram.
The upper edge of 8 is arranged so as to form a hollow in the middle along the shape of the lower surface of the fillet-shaped meat piece 4, and each roll 1
5, 16, 17, and 18 rotate so that their upper portions move toward the center. That is, as shown in the third figure, the two rolls 15 and 16 on the left side are rotated clockwise, and the two rolls 17 and 18 on the right side are rotated counterclockwise. The rolls 15 and 18 at both ends preferably have a smaller diameter than the rolls 16 and 17 at the center.

In front of the roll type centering devices 13, 13, true meat sampling devices 20, 20 are provided. That is, in front of the roll type centering devices 13, 13, a belt 21 made of a large number of round rubber is connected to the roll 2.
2, 22, 23, and 23, it is horizontally stretched over the base 24 and driven forward. Above the front part of this belt 21 is a freezing drum 2 whose surface is frozen.
5 is supported so that its lower part presses the belt 21 downward, and is driven to rotate counterclockwise in FIG.

As shown in Figures 1 and 4, a pair of knives 26, 26 for scraping off the meat are placed at positions facing the front lower part of the freezing drum 25, at a distance approximately equal to the thickness of the skin 4a from the surface of the freezing drum 25. I will support you. This knife 26 is made up of a pair of L-shaped plates 27, 27 that are curved along the boundary line between the blood meat 4b and the real meat 4c as shown in the sixth figure, and these knives 26, 27 as shown in the fifth figure. 26
The substrate 28 supporting the is connected via a link 30 to a vibrating device 32 consisting of a rotating eccentric wheel 31.
In addition, 33 in FIG. 5 is the rotating shaft of the eccentric wheel 31;
4 and 34 are the bearings, and 35 in Fig. 4 is the knife 2.
Skin delivery chute provided above 6, 26, 1st
36 in the figure is a scraper.

Next, the operation of this device will be explained.

As shown in FIG. 1A, a pair of meat pieces 4, 4 obtained by cutting a fish body 1 into two pieces along lines 2, 3 are manually or mechanically turned over with the skin 4a upward at the outlet of the fish body processing machine, with the tail section first. They are each supplied to the net conveyor 10 in two rows, and sent diagonally upward to the front by the net conveyor 10. Next, it falls onto the chute 12, 12 from the upper end, and falls onto the roll type centering device 13, 13 from the lower end in the state shown in FIG. is sent diagonally downward. The forward speed of this piece of meat 4 is adjusted by changing the inclination angle of each roll 15, 16, 17, 18. During this time, the third
As shown in the figure, the pieces of meat 4 are rolled on rolls 15, 16 and 1.
7 and 18, and if the force is closer to one side, the frictional force acting from the closer side toward the center will be stronger than the frictional force on the opposite side. , the meat piece 4 is brought to the center, and below that, the meat piece 4 is adjusted to the exact center position so that the bloody meat 4b is in the center. Thus pieces of meat 4,
4 falls onto the belt 21 of the meat sampling devices 20, 20 and is sent forward. When the meat pieces 4, 4 reach the lower part of the freezing drum 25, their skins 4a are attracted to the freezing drum 25 and sent upward, vibrating in the transverse direction with an amplitude of 0.5 mm to 2 mm and a frequency of 30 cycles per second. When passing through the knives 26, 26, the actual meat 4c is scraped off, falls to the rear part of the belt 21 below, is sent out, and is discharged by the skin delivery chute 35.

According to the present invention, a plurality of long and thin rolls are arranged diagonally downward, and the upper edge of each roll is arranged so as to form a hollow in the middle along the shape of the lower surface of the fillet-shaped piece of meat. Since the pieces of meat are rotated so as to move toward the center, the pieces of meat receive a frictional force that acts toward the center while falling on the roll.
It is possible to adjust the position accurately.

[Brief explanation of the drawing]

Figure 1A is a cross-sectional view showing the cut state of the fish body.
Figure B is a front view of an embodiment of the present invention, Figure 1C is an enlarged view of the lower part of the chute, Figure 2 is a plan view of Figure 1B, and Figure 3 is a cross section taken along line A-A in Figure 1B. Figure 4 is an enlarged front view of the knife of the meat sampling device, Figure 5 is
The figure is a rear view of the knife seen from the line B in FIG. 4, and FIG. 6 is a side view of the knife seen from the line C in FIG. 4. 15, 16, 17, 18... roll, 4... piece of meat.

Claims (1)

[Scope of utility model registration request] A plurality of long and thin rolls are arranged diagonally downward, and the upper edge of each roll is arranged so as to form a hollow in the middle along the shape of the lower surface of the fillet-shaped piece of meat, and the upper part is rotated so that it moves toward the center. A centering device for fillet-shaped pieces of meat.