JPS63139691A - Side cutter - 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 (Industrial Application Field) The present invention relates to an apparatus for making incisions on the sides of bonito when processing the bonito into bonito flakes.

(Conventional technology) Bonito, like many other fish, has different meat quality between the upper part (back meat) and the lower part (belly meat) of the vertebrae. Therefore, to make bonito flakes, first cut off the head, innards, belly meat, etc. of the bonito and grate it into three pieces. Next, boil this grated meat thoroughly and then cut it into two halves from top to bottom to separate the back meat and belly meat. A portion of each skin is then peeled off and the filth is washed away, followed by subsequent processing to create bonito flakes (male and female parts).

By the way, like many other fish, the upper part (back meat) and lower part (belly meat) of bonito differ in quality from the vertebrae a, so the grated meat that has been boiled has different meat quality at the boundary between the two. Cutting the bonito into upper and lower parts is done, but if you make a cut in advance at the boundary between the back meat and the belly meat on the side of the bonito, it will be much easier to separate the grated meat into the upper and lower parts when it is boiled. This makes it possible to split it into two parts by hand, reducing the number of man-hours required. For this reason, traditionally, when producing bonito flakes, a cut was first made on the side of the bonito.

Needless to say, it is important to make this cut at the position P where the back meat is separated from the belly meat C.
Since it is completely invisible from the outside, in actual work, a cut is often made at a position slightly shifted from ff1P, for example, at point Q. As a result, the grated meat breaks between points a and Q, and part of the belly meat C remains in the back meat, and the broken surface of the back meat becomes irregular, so I will explain the back meat again. Since it is necessary to cut off the remaining portion of C, and to cut off irregular portions of the belly meat C, it is necessary to cut off irregular portions of the belly meat C, which requires more man-hours and causes problems such as a decrease in yield.

For this reason, there has been a desire for the development of a device that can accurately and efficiently make cuts at predetermined positions on the flanks of bonito.

(Means for Solving the Problems) The present invention has been made in view of the above points, and focuses on the point where the boundary between the back meat and belly meat of the bonito is at a certain position on the fish body. A disk-shaped cutting blade is installed in the middle of the bonito to automatically make cuts on the side of the bonito as it is being transported. A pair of guide rollers formed by spreading the bonito into a proboscis shape are made to face each other, and a guide belt is hung from each of the guide rollers to have the function of aligning the bonito in a straight line in the direction of travel, The boundary between the back meat and belly meat of the bonito passes along a certain line on the feed conveyor, and the cutting blade is provided at this position.

(Examples) Hereinafter, the present invention will be specifically described based on illustrated examples. In the figure, 1 is a feed conveyor, 2 is a presser conveyor,
3 and 4 are cutting blades.

The feed conveyor 1 is a type of belt conveyor, and in particular, this conveyor has the function of arranging the bonito F in a straight line in the direction of movement. That is, first, the one-rotation roll 5 consists of a pair of guide rollers 5a and 5b that are at or slightly shorter than the height of the body of the bonito F to be processed. Endless belt 6 with a narrow width (for example, about 10 to 30 m) near the end
a and 6b are hung. Especially the guide rollers 5a, 5
b has a cross-sectional shape corresponding to the cross-sectional shape of the side part of the bonito F, and is formed into a melodious shape that gradually becomes thicker toward the outer end. This is to align the bonito F in a straight line in the direction of movement, and both guide rollers 5a, 5b
By adjusting the interval according to the size of bonito F,
The bonito F is placed in a gutter whose cross-sectional shape is almost the same as that of its body, and its posture is aligned in a straight line in the direction of movement. Cutting blade 3.4
A cut is made at the boundary between the back meat and the belly meat C of the bonito F as it moves on the feed conveyor 1, and is provided on the line through which this boundary passes.

The presser conveyor 2 is used to lightly press the bonito F to eliminate misalignment when cutting the bonito F, and to ensure that the cuts are made in the correct position. and conveyor belts are used. Of course, the pressing conveyor 2 is formed to be able to move up and down, as is the case with ordinary conveyors of this type, and is adapted to move up and down according to the shape of the bonito F to press down the bonito F with a substantially constant force. In the figure, as an example, a rotating roll 7f at the front of the cutting blade 4 and a rotating roll 7r at the rear are paired, and a hanger 9 is suspended from the machine frame 8 above the cutting blade 4, and a support frame is attached to this. 10 is attached so as to be swingable back and forth, and furthermore, rotating rolls 7f and 7 are installed in front and behind the center of rotation of this support frame 10.
r and is further connected to the machine frame by a coil spring 11. Of course, this is something that has to be adjusted appropriately depending on the size of the bonito to be processed, and the rotary roll 7 is designed so that the interval between the guide rollers can be adjusted in the same way as that of the feed conveyor 1. In addition, a hanger 9 is attached to the machine frame 8 so that it can be raised and lowered, and the height of the support frame 10 can be adjusted. It is attached to the bonito and rises according to the thickness of the bonito body.

Reference numeral 12 is an auxiliary roll. This device supports the tail of the bonito F when it is placed on the feeding conveyor 1, and adjusts the posture of the bonito.

Therefore, it is not always necessary when the feed conveyor 1 is formed sufficiently long.

(Operation) When making cuts on the side of the bonito F, first, adjust the interval between the guide rollers of the rotating rolls of the feed conveyor 1 and the presser conveyor 2 and the height of the presser conveyor 2 according to the size of the bonito, and then The cutting blades 3 and 4 are positioned on a line passing through the boundary between the back meat and belly meat of the bonito F, and the interval between the two blade edges is made narrower by about 20 to 40 m+ than the width of the body of the bonito.

Then, these are rotated, and the bonito F is loaded onto the feeding conveyor 1 one by one.

Then, Katsuo F turned his head in the direction of travel and moved forward.

When the cutting blades 3 and 4 are finally reached, a cut with a depth of about 10 to 20 a++ is made in the body.

(Effects) As detailed above, the present invention makes cuts in the sides of the bonito when producing bonito flakes, and in particular, the feed conveyor moves the rotating rolls to match the cross-sectional shape of the body of the bonito. Since the bonito is formed by a pair of guide rollers in the same shape and a conveyor belt is hung over this, the bonito is aligned in a straight line in the direction of movement, and as a result, the boundary between the back meat and belly meat of the bonito Since the two pass on the same line, by providing the cutting blade at this position, it is possible to make a cut at an accurate position without any effort.

[Brief explanation of the drawing]

FIG. 1 is a side view schematically showing one embodiment of the present invention, and FIG.
FIG. 3 is a side view showing the main parts of the presser conveyor, FIG. 4 is a longitudinal sectional front view of the same, and FIG. 5 is a longitudinal sectional view showing the bonito. 1; Sending conveyor 2; Holding conveyor 3; Cutting blade 4; Cutting blade 5; Rotating roll 6; Endless belt 7; Rotating roll 8; Machine frame 9; Hanger 10i Support frame 11; Coil spring 12; Auxiliary roll

Claims (1)

[Claims] 1. A process consisting of a feed conveyor, a presser conveyor, and a pair of upper and lower disc-shaped cutting blades, in which two endless belts are hung around several rotating rolls, and the rotating rolls are arranged so that the rotating rolls are directed toward the outside edge. It is formed by a pair of guide rollers that gradually become thicker and have a cross-sectional shape that corresponds to the cross-sectional shape of the bonito body.
A side cutter characterized in that the cutting blade is positioned on a line passing through the boundary between the back meat and belly meat of the bonito being transferred on the feed conveyor. 2. The holding conveyor is characterized in that the rotating roll in front of the cutting blade and the rotating roll in the rear position are attached to a support frame, and the support frame is attached to the hanger so as to be able to swing back and forth. A side cutter according to claim 1.