JPWO2019131362A1 - Bone-in meat muscle-insertion device and bone-in meat muscle-insertion method - Google Patents

Abstract

The bone-in meat reinforced device has a clamp tool (14) for gripping the bone-in meat, a reinforced blade (16) for reinforced bone-in meat, and a reinforced blade for bone-in meat. It includes a transport unit for moving the clamp tool along the horizontal direction in the inserted state.

Description

The present disclosure relates to a bone-in meat muscle filling device and a bone-in meat muscle filling method.

In order to save labor, the dismantling of edible birds and beasts is being automated by machines instead of manual work.
As an example of the automated processing apparatus, Patent Document 1 discloses an automatic deboning apparatus for deboning a bone-in thigh meat. This device transports the bone-in thigh meat between multiple processing stations while suspending it on a clamp tool, stops the bone-in thigh meat at each station, and performs steps such as streaking the bone-in thigh meat and separating the bone meat. By performing it in order, automatic bone removal is possible.
Patent Document 2 discloses an apparatus that automates the operation of gripping bone-in thigh meat conveyed by a conveyor with a multi-axis articulated arm and suspending it on a hanger.

Special Table 2013-507101 International Publication No. 2009/139031

When dismantling meat with bone, it is first necessary to make a streak to make a cut between the bone and the meat along the direction of the bone. In the automatic deboning device disclosed in Patent Document 1, since it is necessary to accurately insert the muscle-insertion blade between the bone and the meat, the movement of the clamp tool is temporarily stopped and the bone-in meat is stopped. After that, I try to make a line. However, in this scoring method, since the movement of the clamp tool is temporarily stopped, there is a problem that the scoring time per bone-in meat increases and the processing efficiency decreases.

One embodiment aims to improve processing efficiency by performing muscle filling without stopping the movement of the clamp tool when the bone-in meat is muscled while being conveyed by the clamp tool.

(1) The bone-in meat muscle filling device according to the embodiment is
Clamping tool for gripping bone-in meat,
With the scoring blade for scoring the bone-in meat,
A transport unit for moving the clamp tool in the horizontal direction with the streak blade inserted into the bone-in meat, and a transport unit.
To be equipped.
According to the configuration of (1) above, at the time of muscle insertion, the bone-in meat is conveyed along the horizontal direction by the clamp tool with the muscle-insertion blade inserted into the bone-in meat, so that the bone-in meat is stopped. You can make a line without doing it. Thereby, the processing efficiency can be improved.

(2) In one embodiment, in the configuration of (1) above,
The transport unit is configured to move the clamp tool along the horizontal direction with the streak blade inserted below the bone portion.
The clamp tool is configured to swingably grip the bone-in meat.
According to the configuration of (2) above, since the bone-in meat is gripped swingably by the clamp tool, the muscle-insertion blade always receives the gravity of the bone-in meat at the time of muscle insertion. Therefore, since the streak blade is in contact with the lower surface of the bone portion, a cut can be made between the lower surface of the bone portion and the meat portion. As a result, the meat portion remaining on the bone portion can be reduced, and the yield of the separated meat portion can be improved.

(3) In one embodiment, in the configuration of (1) or (2) above,
The streak blade is configured to rest at least during the streak of the bone-in meat.
According to the configuration of (3) above, since the reinforced blade is stationary during the reinforced, a control unit for controlling the movement of the reinforced blade becomes unnecessary. Further, by making the streak blade stationary with respect to the moving bone-in meat, the streak blade can be aligned with the bone portion. In particular, when the muscle insertion blade is inserted below the bone portion, the gravity of the bone portion is applied to the muscle insertion blade, so that the muscle insertion blade can be naturally aligned with the lower surface of the bone portion.

(4) In one embodiment, in any of the configurations (1) to (3) above,
The streak blade is configured to be inserted into the bone-in meat on the downstream side in the moving direction of the clamp tool.
According to the configuration of (4) above, since the streak blade is inserted into the bone-in meat after the clamp tool has passed, the streak blade is inserted into the bone-in meat streak position without interfering with the clamp tool. it can.

(5) In one embodiment, in any of the configurations (1) to (4) above,
A cutting board that can be arranged at the same position as the streak blade in the moving direction of the clamp tool and at a support position facing the streak blade and can support the bone-in meat being conveyed at the support position is provided. ..
According to the configuration of (5) above, since the bone-in meat is supported by the cutting board against the force received from the muscle-insertion blade at the time of muscle insertion, the bone-in meat can be held at the muscle-insertion position.

(6) In one embodiment, in the configuration of (5) above,
A space is provided between the tip of the streak blade and the cutting board.
According to the configuration of (6) above, since the meat portion is not cut at the interval between the tip portion of the streak blade and the cutting board, the meat portion can be streaked without being divided into two. Therefore, since the meat part after being separated from the bone part is not separated and becomes a lump of fresh meat, it is possible to suppress a decrease in the value of the fresh meat.

(7) In one embodiment, in any of the configurations (1) to (6) above,
A straightening member for correcting the direction of the bone-in meat is provided on the upstream side of the streaking position by the streaking blade at the time of streaking.
According to the configuration of the above (7), the bone-in meat can be corrected in the direction suitable for the muscle insertion by the correction member located on the upstream side of the muscle insertion position, so that the desired portion between the bone portion and the meat portion can be corrected. You can make accurate lines.

(8) In one embodiment, in any of the configurations (1) to (7) above,
A pressing member arranged above the bone-in meat at the same position as the streak blade in the moving direction of the clamp tool and for pressing the bone-in meat being conveyed from above.
A pressing portion that makes the pressing member movable to the pressing position,
To be equipped.
According to the configuration of the above (8), the bone-in-bone meat can be inserted into a desired muscle-insertion position by pressing the bone-in meat from above with the pressing member at the time of muscle-insertion. In particular, when the muscle insertion blade is inserted below the bone portion of the bone-in meat, the pressing member receives the upward force that the bone portion receives from the muscle insertion blade, and the bone-in meat can be held in the muscle insertion position.

(9) In one embodiment, in any of the configurations (1) to (8) above,
The clamp tool
A first wall having a recess into which the bone-in meat is inserted,
A second wall provided on the inner end side of the recess in a direction intersecting the first wall,
Have,
When the clamp tool is moved, the inner end of the recess is located above the second wall.
According to the configuration of (9) above, since the inner end of the recess is located above the second wall when the clamp tool is moved, there is a gap between the bone-in meat inserted in the recess and the second wall. It is formed. The presence of the gap facilitates the swinging motion of the bone-in meat with the concave portion as a fulcrum, and the swingable angle can be increased.

(10) In one embodiment, in the configuration of (9) above,
The clamp tool is fixed to at least one of the first wall or the second wall, and the third wall and the fourth wall are arranged so as to surround one side of the bone-in meat inserted into the recess from both sides. Have,
The distance between the third wall and the fourth wall is configured to widen in the direction away from the first wall.
According to the configuration of (10) above, since the distance between the third wall and the fourth wall is widened in the direction away from the first wall, the bone-in meat is point-supported from both sides by the recesses. .. This facilitates the bone-in meat to swing around the support point.

(11) The method of adding bone-in meat according to the embodiment is
A transport step in which the bone-in meat is gripped with a clamp tool and the bone-in meat is transported so that the bone portion of the bone-in meat is along the horizontal direction.
A muscle-insertion step in which a muscle-insertion blade is inserted into the bone-in meat to be conveyed to form a cut between the bone portion and the bone-in meat meat portion.
including.
According to the method (11) above, at the time of muscle insertion, the bone-in meat is conveyed along the horizontal direction by the clamp tool with the muscle-insertion blade inserted into the bone-in meat, so that the bone-in meat is stopped. You can make a line without doing it. Thereby, the processing efficiency can be improved.

(12) In one embodiment, in the method (11) above,
The bone-in meat is oscillatingly gripped in the transport step so that the muscle-insertion blade makes the muscle-insertion along the bone portion with the movement of the clamp tool in the muscle-insertion step.
According to the method (12) above, since the bone-in meat is gripped swingably by the clamp tool, the muscle-insertion blade always receives the gravity of the bone-in meat at the time of muscle insertion. Therefore, since the streak blade is in contact with the lower surface of the bone portion, a cut can be made between the lower surface of the bone portion and the meat portion. As a result, the meat portion remaining on the bone portion can be reduced, and the yield of the separated meat portion can be improved.

(13) In one embodiment, in the method (11) or (12) above,
In the scoring step
The bone-in meat is positioned and supported by a cutting board arranged at a position facing the streak blade, and a space is provided between the tip of the streak blade and the cutting board.
According to the method (13) above, by arranging a space between the tip of the scoring blade and the cutting board, the flesh portion can be reinforced without being divided into two. Therefore, since the meat part after being separated from the bone part is not separated and becomes a lump of fresh meat, it is possible to suppress a decrease in the value of the fresh meat.

(14) In one embodiment, in any of the methods (11) to (13) above,
The bone-in meat is bone-in limb meat,
In the transport step, the bone-in limb meat is transported in a posture in which the bone portion is horizontally aligned (hereinafter, also referred to as “sideways”) so that the knee portion is located upward and the bone portion is curved upward.
In the muscle insertion step, the muscle insertion blade is inserted into the lower part of the bone portion and the muscle insertion blade is brought into sliding contact with the bone portion.
In addition, in this specification, "limb meat with bone" includes forelimbs and hindlimbs of poultry carcasses and livestock carcasses.

According to the method (14) above, since the muscle insertion blade receives the gravity of the bone-in limb meat, it can always be arranged between the bone portion and the meat portion. In addition, since the bone-in limb is transported sideways so that the knee is located upward and the bone is curved upward, the muscle insertion blade can always be made to imitate the curved bone of the bone-in limb. Therefore, the meat portion remaining in the bone portion can be reduced, and the yield of the meat portion can be improved.

According to one embodiment, when the bone-in meat is reinforced while being conveyed by the clamp tool, the reinforced meat can be reinforced without stopping the movement of the clamp tool, thereby improving the processing efficiency. it can. In addition, the meat portion remaining on the bone portion can be reduced, and the yield of the meat portion can be improved.

It is a perspective view of the bone-in meat muscle insertion apparatus which concerns on one Embodiment. It is explanatory drawing which shows the scoring process of the scoring blade which concerns on one Embodiment. It is a top view which shows the scoring process of the scoring blade which concerns on one Embodiment. It is a perspective view of the clamp tool which concerns on one Embodiment. It is a block diagram which shows the control system of the reinforced apparatus which concerns on one Embodiment. It is a process drawing which shows the method of squeezing the bone-in meat which concerns on one Embodiment.

Hereinafter, some embodiments of the present invention will be described with reference to the accompanying drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the components described as embodiments or shown in the drawings are not intended to limit the scope of the present invention to this, and are merely explanatory examples.
For example, expressions that represent relative or absolute arrangements such as "in a certain direction", "along a certain direction", "parallel", "orthogonal", "center", "concentric" or "coaxial" are exact. Not only does it represent such an arrangement, but it also represents a state of relative displacement with tolerances or angles and distances to the extent that the same function can be obtained.
For example, expressions such as "same", "equal", and "homogeneous" that indicate that things are in the same state not only represent exactly the same state, but also have tolerances or differences to the extent that the same function can be obtained. It shall also represent the state of existence.
For example, an expression representing a shape such as a quadrangular shape or a cylindrical shape not only represents a shape such as a quadrangular shape or a cylindrical shape in a geometrically strict sense, but also an uneven portion or chamfering within a range where the same effect can be obtained. The shape including the part and the like shall also be represented.
On the other hand, the expressions "equipped", "equipped", "equipped", "included", or "have" one component are not exclusive expressions that exclude the existence of other components.

FIG. 1 shows a bone-in meat scoring device 10 according to an embodiment, and FIGS. 2 and 3 show a scoring process using a scoring blade 16.
In FIG. 1, a transport unit 12 for moving the clamp tool 14 along the horizontal direction is provided. The bone-in meat Mb is gripped by the clamp tool 14 and conveyed along the horizontal direction by the clamp tool 14. When the transport path Tr of the bone-in meat Mb is provided with a muscle-insertion blade 16 for arranging the bone-in meat Mb, and the transport unit 12 moves the clamping tool 14 in the direction of arrow a along the horizontal direction, FIGS. As shown in 3, the stationary muscle-insertion blade 16 is relatively inserted into the bone-in meat Mb to perform muscle-insertion.

In this way, the bone-in meat Mb is conveyed along the horizontal direction by the clamp tool 14 in a state where the bone-in meat Mb is inserted into the bone-in meat Mb, and the bone-in meat Mb is stopped. You can make a line without doing it. Thereby, the processing efficiency can be improved.

In one embodiment, as shown in FIG. 2, the transport unit 12 is configured to move the clamp tool 14 along the horizontal direction in a state where the streaking blade 16 is inserted below the bone portion b. .. Further, the clamp tool 14 is configured to swingably grip the bone-in meat Mb. As a result, the muscle insertion blade 16 always receives the gravity of the bone-in meat Mb at the time of muscle insertion. Therefore, since the muscle insertion blade 16 is in contact with the lower surface of the bone portion b, the muscle insertion is performed along the bone portion b, and a cut can be made between the lower surface of the bone portion b and the meat portion m. As a result, the meat portion m remaining in the bone portion b can be reduced, and the yield of the separated meat portion m can be improved. In FIG. 2, line c shows a cut surface by the streak blade 16.

In one embodiment, as shown in FIG. 1, the clamp tool 14 has a recess 14a that opens upward, and the bone-in meat Mb is inserted into the recess 14a and loosely fitted. As a result, the clamp tool 14 can swingably grip the bone-in meat Mb around the clamp tool 14.

In one embodiment, the muscle insertion blade 16 is configured to rest at least during the muscle insertion of the bone-in meat Mb. According to this embodiment, since the muscle insertion blade 16 is stationary during the muscle insertion, a control mechanism for controlling the movement of the muscle insertion blade 16 becomes unnecessary. Further, by making the muscle insertion blade 16 stationary with respect to the moving bone-in meat Mb, the muscle insertion blade 16 can be aligned with the bone portion b. In particular, when the muscle insertion blade 16 is inserted below the bone portion b, the gravity of the bone portion b is applied to the muscle insertion blade 16, so that the muscle insertion blade 16 can naturally follow the lower surface of the bone portion b.

In one embodiment, the muscle insertion blade 16 is advanced to the transport path Tr of the bone-in meat Mb only at the time of muscle insertion, and is retracted from the transport path Tr of the bone-in meat Mb at times other than the time of muscle insertion.

In one embodiment, the streak blade 16 is inserted into the bone-in meat Mb on the downstream side of the clamp tool 14 in the transport direction. That is, the streak blade 16 is retracted from the transport path Tr of the bone-in meat Mb until the clamp tool 14 passes in front of the streak blade 16, and after the clamp tool 14 has passed, the streak blade 16 is placed in the transport path Tr. Place and insert into bone-in meat Mb.
According to this embodiment, the streak blade 16 can be inserted into the streak position of the bone-in meat Mb without hitting the clamp tool 14.

In one embodiment, as shown in FIG. 1, a cutting board 18 is provided, and the cutting board 18 is at the same position as the scoring blade 16 in the moving direction of the clamp tool 14, and the scoring blade 16 sandwiches the bone-in meat Mb. It can be placed in the support position facing the. The cutting board 18 is used to support the bone-in meat Mb being transported at the time of staking.
According to this embodiment, since the bone-in meat Mb is supported by the cutting board 18 against the force received from the muscle-insertion blade 16 at the time of muscle insertion, the bone-in meat Mb can be held at the muscle-insertion position.

In one embodiment, at the time of scoring, a space is provided between the tip of the scoring blade 16 and the cutting board 18. According to this embodiment, since the meat portion m is not cut at the distance between the tip portion of the streak blade 16 and the cutting board 18, the meat portion m can be streaked without being divided into two. As a result, the meat portion m after being separated from the bone portion b is not separated and becomes a lump of fresh meat, so that the value as the fresh meat can be maintained.

In one embodiment, as shown in FIG. 1, the straightening member 20 is provided, and the straightening member 20 is reinforced in the direction of the bone-in meat Mb on the upstream side in the transport direction from the reinforced position by the reinforced blade 16 at the time of reinforced. Correct in the direction suitable for. As a result, it is possible to accurately make a line at a desired position between the bone portion b and the meat portion m.
In one embodiment, as shown in FIG. 1, the straightening member 20 is formed in a plate shape and is arranged in the vertical direction.

In one embodiment, as shown in FIGS. 1 and 2, a pressing member 22 is provided on the transport path Tr and is arranged above the scoring position of the scoring blade 16 with respect to the bone-in meat Mb, and the pressing member is provided at the time of scoring. By 22, the bone-in meat Mb being transported is pressed from above. The pressing member 22 can be moved to a position where the bone-in meat Mb is pressed by the pressing portion 24. By pressing the bone-in meat Mb from above with the pressing member 22 at the time of muscle insertion, the bone-in meat Mb can be held at a position where the muscle can be inserted, and the muscle can be reliably inserted.

In one embodiment, the presser bar 23 is attached to the tip of the presser member 22 formed in the shape of an arm. The presser bar 23 extends in a direction orthogonal to the transport path Tr, and can press the bone-in meat Mb from above without separating from the bone-in meat Mb at the time of muscle insertion. The pressing portion 24 is composed of, for example, an air cylinder. The piston rod (not shown) of the air cylinder rotates the rotation shaft 25 of the pressing member 22, and brings the pressing bar 23 into contact with the bone-in meat Mb. In particular, when the muscle insertion blade 16 is inserted below the bone portion b, the pressing member 22 receives the upward force that the bone portion b receives from the muscle insertion blade 16 and can hold the bone-in meat Mb at the muscle insertion position.

In one embodiment, as shown in FIG. 4, the clamp tool 14 has a wall portion 60 (first wall) having a recess 14a into which the bone-in meat Mb is inserted, and a wall portion 60 on the back end side of the recess 14a. It has a wall portion 62 (second wall) provided in the intersecting direction. When the clamp tool 14 is moved, the inner end of the recess 14a is positioned above the wall portion 62. Therefore, there is a wall portion 60 having a height H between the inner end of the recess 14a and the upper surface of the wall portion 62.
According to this embodiment, since the wall portion 60 having a height H is present, a gap is formed between the bone-in meat Mb inserted in the recess 14a and the upper surface of the wall portion 62. The bone-in meat Mb is supported so as to be swingable with the recess 14a as a fulcrum, and because of the gap, the bone-in meat Mb centering on the recess 14a can be easily swung and the swing angle is increased. can do.

In one embodiment, as shown in FIG. 4, the clamp tool 14 has a wall portion 64 (third wall) and a wall portion 66 (fourth wall) fixed to at least one of the first wall and the second wall. Has. The wall portions 64 and 66 are arranged so as to surround one side of the bone-in meat Mb inserted into the recess 14a from both sides. The distance between the wall portions 64 and 66 is configured to widen in the direction away from the wall portion 60. According to this embodiment, since the distance between the wall portion 64 and the wall portion 66 is widened in the direction away from the wall portion 60, the bone-in meat Mb is point-supported by the recess 14a. As a result, the bone-in meat Mb can easily swing around the support point.

In one embodiment, as shown in FIG. 1, a drive unit that allows the muscle-insertion blade 16 to rotate to a muscle-insertion position on the transport path Tr of the bone-in meat Mb and a position retracted from the muscle-insertion position. 26 is provided. The drive unit 26 includes an air cylinder 28, and when the piston rod 30 of the air cylinder 28 reciprocates, the arm 32 connected to the piston rod 30 rotates in the horizontal direction. When the arm 32 rotates, it is located at the center of rotation of the arm 32, and the rotating shaft 34 connected to the arm 32 rotates around the axis. Then, the arm 36 fixed to the rotating shaft 34 rotates, and the streak blade 16 attached to the arm 36 rotates to the streak position of the bone-in meat Mb and the position retracted from the streak position.

In one embodiment, a driving unit 40 is provided so that the cutting board 18 can be moved to a support position facing the muscle insertion blade 16 with a bone-in meat Mb sandwiched between the cutting boards 18 and a position retracted from the support position. The drive unit 40 is configured such that a piston rod (not shown) rotates a rotation shaft 44 in the air cylinder 42 by the operation of the air cylinder 42. An arm 46 is attached to the rotating shaft 44, and a seat plate 48 for supporting the cutting board 18 is attached to the other end of the arm 46. By rotating the rotation shaft 44, the cutting board 18 can be moved to a support position facing the streak blade 16 with the bone-in meat Mb sandwiched between the cutting board 18 and a position retracted from the support position.
In the embodiment shown in FIG. 1, a parallelogram link mechanism is configured by a plurality of rotating shafts 44 and arms 46. By this link mechanism, the cutting board 18 arranged in the vertical direction can be translated along the vertical direction between the support position and the position retracted from the support position.

In one embodiment, a drive unit 50 is provided so that the straightening member 20 can be moved to a transfer path Tr and a position retracted from the transfer path Tr at the time of reinforced. In the drive unit 50, the piston rod 54 of the air cylinder 52 is connected to the support arm 56 to which the straightening member 20 is attached. The straightening member 20 can be moved to a position where the direction of the bone-in meat Mb is corrected and a position where the straightening member 20 is retracted from the straightening position by the transport path Tr slightly upstream from the streaking position by the streaking blade 16 by operating the air cylinder 52.
In one embodiment, the scoring blade 16, the cutting board 18, and the straightening member 20 are controlled by a control unit 58, which will be described later, so as to move to the transport path Tr almost at the same time. As a result, it is possible to shorten the muscle-insertion time required for each piece of bone-in meat Mb.

In one embodiment, as shown in FIG. 5, a control unit 58 is provided, and the control unit 58 controls the operation of the pressing unit 24 and the air cylinders 28, 42, 52. As a result, the timing of arranging the reinforced blade 16 at the reinforced position, the timing of arranging the pressing member 22 at the position of pressing the bone-in meat Mb, the timing of arranging the cutting board 18 at the support position, and the timing of arranging the cutting board 20 at the straightening position Control the timing of placement. By providing the control unit 58, it is possible to efficiently perform the scoring process without any trouble.

In one embodiment, as shown in FIGS. 2 and 3, the bone-in meat Mb is, for example, bone-in limb meat. The bone-in limbs shown in FIGS. 2 and 3 show the bone-in limbs of a edible bird as an example. This bone-in limb meat has a bone portion b and a meat portion m adhering to the periphery of the bone portion b, and the ankle portion f is gripped by the clamp tool 14 and conveyed in the direction of the arrow a. The knee portion N is provided at the central portion in the axial direction, and the knee joint portion n is provided inside the knee portion N.

In one embodiment, the muscle insertion device 10 can be applied to a dismantling processing device that separates the bone portion and the meat portion of an edible bird and beast carcass. In this case, the muscle insertion device 10 is provided in front of the processing station that separates the bone portion and the meat portion.
According to this embodiment, by providing the muscle insertion device 10, it is possible to perform muscle insertion without stopping the bone-in meat Mb, and it is possible to improve the dismantling processing efficiency. Further, when the muscle insertion blade 16 is always placed at a position in contact with the lower surface of the bone portion b, the weight of the bone-in meat Mb is added to the muscle insertion blade 16, so that the muscle can be inserted along the surface of the bone portion b. The meat portion m remaining in the bone portion b can be reduced.

As shown in FIG. 6, the method of adding bone-in meat according to one embodiment first grips the bone-in meat Mb with a clamp tool 14 and conveys the bone-in meat so that the bone portion b is along the horizontal direction. (Transport step S10). Next, the muscle insertion blade 16 is inserted into the bone-in meat Mb to be conveyed to form a cut between the bone portion b and the meat portion m (strength insertion step S12).
According to the above method, at the time of muscle insertion, the bone-in meat Mb is stopped in the horizontal direction by the clamp tool 14 with the muscle-insertion blade 16 inserted into the bone-in meat Mb. You can make a line without doing it. Thereby, the processing efficiency can be improved.

In one embodiment, the bone-in meat Mb swingably swings in the transport step S10 so that the muscle-insertion blade 16 performs the muscle-insertion along the bone portion b as the clamp tool 14 moves in the muscle-insertion step S12. To grasp. According to this embodiment, since the bone-in meat Mb is swingably gripped by the clamp tool 14, the muscle-insertion blade 16 always receives the gravity of the bone-in meat Mb at the time of muscle insertion. Therefore, since the muscle insertion blade 16 is in contact with the lower surface of the bone portion b, a cut can be made between the lower surface of the bone portion b and the meat portion m. As a result, the meat portion m remaining in the bone portion b can be reduced, and the yield of the separated meat portion m can be improved.

In one embodiment, in the scoring step S12, the cutting board 18 arranged at a position facing the scoring blade 16 positions and supports the bone-in meat Mb, and the distance between the tip of the scoring blade 16 and the cutting board 18 To put.
According to this embodiment, by arranging a space between the tip portion of the streaking blade 16 and the cutting board 18, the meat portion m can be streaked without being divided into two, so that after separating from the bone portion b. Since the bone-in meat Mb is not separated and becomes a mass of fresh meat, the value as fresh meat can be increased.

In one embodiment, as shown in FIGS. 2 and 3, the bone-in meat Mb is bone-in limb meat such as a edible bird. In the transport step S10, the bone-in limb meat is transported sideways so that the knee portion N is located upward and the bone portion b is curved upward. Further, in the muscle insertion step S12, the muscle insertion blade 16 is inserted into the lower part of the bone portion b and the muscle insertion blade 16 is brought into sliding contact with the bone portion b.
According to this embodiment, since the muscle insertion blade 16 receives the gravity of the bone-in meat Mb at the time of muscle insertion, it can always be arranged at the boundary between the bone portion b and the meat portion m. Further, since the bone-in meat Mb is transported sideways so that the knee portion N is located upward and the bone portion b is curved upward, the bone portion b faces in the direction of contacting the muscle insertion blade 16. As a result, the muscle insertion blade 16 can always be made to imitate the curved bone portion b, so that the meat portion m remaining in the bone portion b can be reduced.

According to one embodiment, when the bone-in meat is gripped by the clamp tool and the muscle is added, the processing efficiency can be improved by performing the muscle insertion without stopping the movement of the clamp tool. In addition, the meat portion remaining on the bone portion can be reduced, and the yield of the meat portion can be improved.

10 Reinforcing device 12 Conveying unit 14 Clamping tool 14a Recession 16 Reinforcing blade 18 Cutting board 20 Straightening member 22 Pressing member 23 Pressing bar 24 Pressing part 25, 44 Rotating shaft 26, 40, 50 Driving part 28, 42, 52 Air cylinder 30, 54 Piston rod 32, 36, 46 Arm 34 Rotating shaft 48 Seat plate 56 Support arm 58 Control unit 60 Wall part (first wall)
62 Wall (2nd wall)
64 Wall (3rd wall)
66 Wall (4th wall)
Mb Bone meat N Knee part Tr Transport path b Bone part c Cut surface f Ankle part m Meat part n Knee joint part

Claims (14)

Clamping tool for gripping bone-in meat,
With the scoring blade for scoring the bone-in meat,
A transport unit for moving the clamp tool in the horizontal direction with the streak blade inserted into the bone-in meat, and a transport unit.
A bone-in meat muscle filling device characterized by being equipped with. The transport unit is configured to move the clamp tool along the horizontal direction with the streak blade inserted below the bone portion.
The muscle filling device for bone-in meat according to claim 1, wherein the clamp tool is configured to swingably grip the bone-in meat. The bone-in meat squeezing device according to claim 1 or 2, wherein the staking blade is configured to be stationary at least during the squeezing of the bone-in meat. The muscle of the bone-in meat according to any one of claims 1 to 3, wherein the muscle insertion blade is configured to be inserted into the bone-in meat on the downstream side in the moving direction of the clamp tool. Insertion device. It is provided with a cutting board that can be arranged at the same position as the streak blade in the moving direction of the clamp tool and at a support position facing the streak blade, and can support the bone-in meat being conveyed at the support position. The bone-in meat scouring device according to any one of claims 1 to 4, wherein the bone-in meat is reinforced. The bone-in meat scoring device according to claim 5, wherein a space is provided between the tip of the scoring blade and the cutting board. The bone-bearing according to any one of claims 1 to 6, wherein a straightening member for correcting the direction of the bone-in meat is provided on the upstream side of the muscle-insertion position by the muscle-insertion blade at the time of muscle-insertion. Meat braces. A pressing member that is arranged above the bone-in meat at the same position as the streak blade in the moving direction of the clamp tool and presses the bone-in meat from above.
A pressing portion that makes the pressing member movable to the pressing position,
The bone-in meat muscle-introducing device according to any one of claims 1 to 7, further comprising. The clamp tool
A first wall having a recess into which the bone-in meat is inserted,
A second wall provided on the inner end side of the recess in a direction intersecting the first wall,
Have,
The bone-in meat reinforced device according to any one of claims 1 to 8, wherein the inner end of the recess is located above the second wall when the clamp tool is moved. The clamp tool is fixed to at least one of the first wall or the second wall, and the third wall and the fourth wall are arranged so as to surround one side of the bone-in meat inserted into the recess from both sides. Have,
The bone-in meat reinforced device according to claim 9, wherein the distance between the third wall and the fourth wall is configured to widen in a direction away from the first wall. A transport step in which the bone-in meat is gripped with a clamp tool and the bone-in meat is transported in a posture in which the bone portion of the bone-in meat is along the horizontal direction.
A streak step of inserting a streak blade into the bone-in meat to be conveyed to form a cut between the bone portion and the meat portion of the bone-in meat, and a streak step.
A method of muscularizing bone-in meat, which is characterized by containing. It is characterized in that the bone-in meat is oscillatingly gripped in the transport step so that the muscle-insertion blade makes the muscle-insertion along the bone portion with the movement of the clamp tool in the muscle-insertion step. The method for squeezing bone-in meat according to claim 11. In the scoring step
11. Or 12 according to claim 11, wherein the bone-in meat is positioned and supported by a cutting board arranged at a position facing the scoring blade, and a space is provided between the tip of the scoring blade and the cutting board. How to cut bone-in meat as described in. The bone-in meat is bone-in limb meat,
In the transport step, the bone-in limb is transported in a posture in which the bone portion is horizontally aligned so that the knee portion is located upward and the bone portion is curved upward.
The method according to any one of claims 11 to 13, wherein in the reinforced step, the reinforced blade is inserted into the lower part of the bone portion and the reinforced blade is slidably contacted with the lower portion of the bone portion. The method of adding bone-in meat to the description.

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