KR100773051B1 - Fish treating method and apparatus therefor - Google Patents

Abstract

It is not possible to cut the fish by cutting the head into the bones and the flesh, and can cut and process automatically with the split file for hanging and drying which the left and right fillets are connected by the tail. It provides a method and apparatus.

It conveys, holding a fish body by the conveyance belts 2 and 2, carrying out an open process by the open knife 3 provided in the conveyance drawing, and cutting off the belly fat by the belly removal knife 4, In addition, the left and right fillets (5, 5) are cut out of the center bone other than the tail side, and the left and right fillets are processed into a tailed fillet (A1) in which the left and right fillets are integrally connected to the back part, and thereafter, one round By splitting the middle part of the back part by leaving the tail part having the center bone tip a ₁ ′ by the dorsal splitting knife 6 made of a cutter, the left and right fillets are separated by hanging for drying. Get the fillet

Description

Fish processing method and device therefor {FISH TREATING METHOD AND APPARATUS THEREFOR}

1 is a simplified side view of the entire apparatus.

Fig. 2 is a simplified vertical front view of the conveyance start end side;

Fig. 3 is a vertical front view showing the state of the open processing by the open knife.

Fig. 4 is a longitudinal front view showing the belly removal state by the belly removal knife.

Fig. 5 is a vertical front view showing a cutting processing state by a fillet knife.

Fig. 6 is a vertical front view showing a cutting processing state by a back split knife;

7 is a perspective view of the front end of the upper guide;

8 is a simplified perspective view of the device of the dorsal knife portion;

9 is a simplified side view in section thereof;

Fig. 10 is an enlarged side view showing the processing state by the dorsal knife;

11 is a plan view of a cracked fillet for suspending and drying.

(Explanation of the sign)

1: expectation

2, 2: conveying belt

3: open knife

4, 4: multiple removal knife

5, 5: fillet knife

6: back split knife

8 to 10: lower guide

12: upper guide

13: gap

A: body

A1: fillet with tail

A2: Cracked filet for hanging up

The present invention uses a fillet machine to divide a fish such as saury, sardines, horse mackerel, etc. into a bone and both flesh, and instead of splitting the fillet divided into left and right sides by a tail, a so-called hung for drying. The present invention relates to a method of treating a fish fillet and its apparatus.

BACKGROUND ART As a fish processing apparatus for processing fish into fillets, an apparatus called a fillet machine has been widely known. For example, as described in Patent Literature 1, the apparatus carries a pair of left and right conveying belts for conveying the fish body having its head cut off while the head cut side faces the conveying direction and the abdomen faces downward. And a belly knife consisting of a pair of left and right circular cutters installed so as to rotate in a horizontal plane below the conveying start end side of the conveying belt, and a lap knife comprising a single rotating circular cutter provided in the conveying intermediate portion of the conveying belt, The fillet knife which is provided in the conveyance downstream from an open knife and consists of a pair of left and right rotating circular cutters which incline in the direction separated from each other from the upper end to the lower end, and the body opened by the open knife is hung over and guided to this fillet knife Lower guide to say, and said fillet slightly downstream from fillet knife The upper side of a knife consists of a back knife which consists of a pair of left and right rotating circular cutters spaced a little wider than the thickness of the body's spine (henceforth a center bone) in the left-right direction. Moreover, the apparatus in which an open knife is provided upstream rather than a belly removal knife is also known.

When supplying a fish body to the fish processing apparatus comprised in this way, it removes belly fat with an open stomach with a belly removal knife and a lap knife first, and then spreads the abdominal cavity of the abdomen on both sides on the lower guide, and conveys a belt. By the left and right pair of fillet knife. These fillet knives are inclined in a direction away from each other from the top to the bottom at approximately the same angle as the abdominal opening of the abdominal cavity, and the belly bones and flesh on the opposite side of the abdominal cavity so that the center bone is located between the adjacent or adjacent top portions. By cutting in between, the middle and belly bones are all removed. Then, the dorsal fin is sandwiched by a pair of left and right back knives placed above the fillet knife's conveying side, and the back of the body is cut until the abdominal cavity is reached at a thickness corresponding to the thickness of the middle bone. The belly of the fillet on both sides is separated from the center bone where the belly bone is connected, and the bone is divided into bone and both flesh. Moreover, as a back knife, what was comprised so that both sides of the center bone may be cut | disconnected from the abdominal cavity is also known.

Patent Document 1: Japanese Patent Application Laid-Open No. 61-100149

According to the above-mentioned fish processing device, the fish can be divided into bones and both flesh, and if necessary, the fish can be cut into tailed fillets, which have left and right fillets as one, but the fish can be cut back. Is divided over the entire length by a back knife consisting of a pair of rotating circular cutters provided at a distance slightly larger than the thickness of the center bone of the body in the horizontal direction, or when the back knife is not used, Because cut processing is carried out with the fillet with the tail which developed one fillet as one piece, I cut it with the fillet called the cracked fillet for the hanging which the left and right fillets are connected by the tail part Can't.

The cracked fillets for hanging drying have the advantage of allowing both sides of the fillets branched from the tail to be hung on a rope or the like and hanging in a stable state, so that the sun drying of the fillets can be easily and reliably carried out. In order to make a cracked fillet for hanging, conventionally, after processing a fish body with a tail fillet, the center part of the fillet, ie, a back part, is cut by hand by hand, leaving the tail part.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object thereof is to provide a method for processing a fish body which can be processed into a cracked fillet for drying the fish automatically and accurately, and a device for implementing the method. To provide.

In order to achieve the above object, in the fish body treatment method of the present invention, as described in claim 1, the fish body with the head cut is held by a pair of left and right conveyance belts and opened and closed by an open knife provided on the conveying island. Then, it is spread over the lower guide and sent to the left and right pair of fillet knives, and the portion from the cutting head side to the vicinity of the tail so that the middle bone remains only at the tail bone side by the left and right pair of fillet knives. The left and right fillets are integrally connected through the dorsal part and processed into a tailed fillet having a tail, by cutting the up and down together with the belly bone, and while holding the tailed fillets on the pair of left and right conveying belts, Placed on the lower guide and positioned halfway between the opposing surfaces of the left and right pair of conveying belts An upper part having a gap which is guided to one vertical dorsal knife consisting of a circular cutter which rotates in the same direction as the direction and is provided on the upper part of the dorsal knives and inserts the blade tip of the outer circumferential upper end of the dorsal split knife. The tailed fillet is divided by left and right fillets while leaving the tail having the middle bone end by the blade tip of the dorsal cleaver while pressing the dorsal portion of the tailed fillet by a guide, and held by a conveying belt. The left and right divided parts are placed on the end of the knife by the rotational force of the dorsal cleaver without cutting the tail, which is not present, and is sent to the conveying direction according to the rotation of the dorsal cleaver while being accommodated in the gap of the upper guide. Hanging the filet connected by the tail The process is characterized in that processing to the split fin.

In the fish body treatment method, the invention according to claim 2 further comprises, after the fish body opening process of the fish body by the open knife, before cutting the fish body to the fillet knife, the abdomen is cut by a belly removal knife comprising a pair of left and right rotating circular cutters. It is characterized by.

In addition, the invention according to claim 3 is an apparatus for carrying out the above-mentioned fish body treatment method, wherein a fish body having a head cut is transported while the head cut side faces in a conveying direction, and the abdomen is inserted downward. The opened body which consists of an open knife which consists of a rotating circular cutter which cuts the abdomen of a fish body, and a pair of left and right rotating circular cutters which inclined in the direction separated from the upper end to the lower end on the conveyance figure of a pair of right and left conveyance belts, The middle bone of the abdomen is excised with the belly bone from the cutting head side to the part near the tail so that only the central bone end on the tail side remains, so that the left and right fillets are integrally continuous through the dorsal part and the tail having the tail The fillet knife which cuts and processes with a fillet with which it is made, and the body opened by the said open knife are hung over It is located in the center between the lower guide that guides the pair of right fillet knives and the pair of right and left conveying belts, and rotates in the same direction as the conveying direction in a vertical plane, and the tail is attached by the blade tip on the outer circumferential upper side. A dorsal splitting knife consisting of one circular cutter that divides the fillets into left and right fillets, leaving the tail portion thereof, a lower guide for guiding the fillets with the tail cut by the fillet knife to guide the dorsal splitting knife; The upper guide which is provided above the cutting knife, forms the clearance gap which has the opening width which can accommodate the tail part of a fish body in the center part of the width direction, and inserts the blade tip of the outer peripheral upper end part of the said cutting knife into this clearance gap. It is characterized by installing.

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In the fish processing apparatus configured as described above, the invention according to claim 4 provides a lower chute for guiding the fish body to the open knife along the lower left and right pair of conveying belts, and between the open knife and the left and right pair of fillet knives. And a pair of left and right belly tummy knives rotating in the horizontal plane.

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DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A detailed embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a simplified side view of an apparatus for processing a cracked fillet for hanging a fish body, and FIG. The pair of left and right conveyance belts 2 and 2 for holding and conveying the fish body A is provided at the same time, and the abdomen of the fish body A is cut on the conveying figure by the conveying belts 2 and 2. Opening knife 3 consisting of one circular cutter to be cut, belly removal knives 4 and 4 consisting of a pair of left and right circular cutters rotating in a horizontal plane, and a pair of left and right inclined in a direction away from each other from the upper end to the lower end 1 for cutting the filet knife (5, 5) consisting of a rotating circular cutter, and the cut filer (A2) for hanging by hanging the tailed filet (A1) processed by the filet knife (5, 5). Made with sheet circular cutter The back cutting knife 6 is installed one by one. In addition, in this apparatus, components other than the said back cleaver 6 are provided in the fillet machine which is known widely conventionally, although there exist some structural differences.

The pair of left and right conveying belts 2 and 2 is disposed between the driven pulleys 21 and 21 and the driving pulleys 22 and 22 rotatably supported on the body conveyance start end side and the conveyance end end side on the base 1, respectively. And the pair of right and left press rollers 23 and 23 (shown in FIG. 8) are arranged in an endless phase in a state of being opposed to each other in parallel with each other, and on the back surface of the body fitting surface of these conveying belts 2 and 2. It presses by and carries out the fish body A with the conveyance belts 2 and 2, and it is comprised so that it may send to each said cutter.

Further, the lower chute 7 and the first to third lower guides 8 to 10 are sequentially placed along the transfer belts 2 and 2 at lower ends between the pair of left and right transfer belts 2 and 2. 1) It is installed on. As shown in Figs. 2 and 3, the lower chute 7 is formed in a cross-sectional V shape and reaches the open knife 3 from the rear of the conveyance start end portion by the conveyance belts 2 and 2. In the front end of the lower chute 7 which is provided along the lower side of the conveyance belts 2 and 2 at the location of the circumference of the open knife 3, the slit 7a at the center part of the width direction. Is formed and is inserted through the slit 7a to face the rear half portion facing the conveyance start end side at the upper circumference of the open knife 3, and protrudes upward from the slit 7a to provide a pair of the left and right pairs. The abdomen of the fish body A is cut from side to side and opened by the blade edge of the outer peripheral upper end part of the said opening knife 3 located between the conveyance belts 2 and 2. As shown in FIG.

As shown in Figs. 1 and 4, the first lower guide 8 is made of a sheet of material provided between the lower ends of the pair of left and right conveying belts 2 and 2, and the body opened by the open knife 3 (A) is guided and guided to the left and right pair of belly removal knives 4 and 4 from the open knife 3 side, and the first lower guide 8 penetrates through both sides to the horizontal through hole 8a. ) Is formed, and the blade edges of the outer peripheral ends of the belly removal knives 4 and 4 are inserted into the horizontal through holes 8a.

The second lower guide 9 is formed of a rod-shaped member having a triangular cross section as shown in Fig. 5, and the pair of left and right pairs of circles is formed by covering the fish body A processed by the belly removal knives 4 and 4. It guides to the fillet knives 5 and 5 which consist of a cutter. The angle formed by both inclined surfaces of the second lower guide 9 is formed at an angle substantially equal to the included angles of the fillet knives 5 and 5 inclined in a direction away from each other from the upper end to the lower end. The edges of the upper ends of the fillet knives 5 and 5, which are located at the middle between the fitting surfaces of the conveying belts 2 and 2, are placed along the upper periphery of the fillet knives 5 and 5 at small intervals. They are opposed to each other in contact with or very close to each other.

Above these fillet knives 5 and 5, a rod-shaped pressing member 11 is pressed, which presses the back of the fish body A from the lower surface of the front end portion, and the pressing member 11 has a rear end portion as a point. It is supported on the base 1 so that it can rotate and fix in an up-down direction, and it is possible to adjust the height position of the front-end part with respect to the upper end of the fillet knife 5,5.

As shown in Fig. 6, the third lower guide 10 is made of a rod-like member having a triangular cross section like the second lower guide 9, and is cut from the cutting head by the fillet knives 5 and 5. With a single circular cutter rotating in the vertical plane, the bone (a ₁ ) and the two belly fat (a ₂ , a ₂ ) are cut off to cover the fish (A) of the tailed fillet (A1). It is comprised so that it may guide to the back part knife 6 which consists of.

This dorsal splitting knife 6 places the outer periphery upper part in the center part between the opposing surfaces of the said left and right pair of conveyance belts 2 and 2, and the upper edge of the said back blade from the upper end of the conveyance belts 2 and 2; The third lower part is supported on the base 1 so as to be protruded upward, and rotatably supported on the base 1 at the conveyance start end side, that is, toward the upstream side in the upper peripheral part of the dorsal cleaver 6. The front end surface of the guide 10 is brought close to each other, and the state of the back of the tailed fillet A1 over the third lower guide 10 is located slightly downward from the upper edge of the dorsal split knife 6. It is installed as much as possible.

In the upper part of the back part knife 6, the rod-shaped upper guide 12 which guides toward the conveyance end side, ie, downstream side, is provided, pressing the back part of the said tailed fillet A1 from the lower surface of the front end part. . Similarly to the pressing member 11, the upper guide 12 is also supported on the base 1 so as to be rotatable and fixable in the vertical direction with its rear end as a point, and its front end is shown in FIGS. 6 and 7. As shown, a gap 13 is formed between the divisions 12a and 12a and has a width that can accommodate the tail of the fish body, and the back splitting knife 6 is formed in the gap 13. The upper guide 12 is fixed while the upper end of the outer periphery is positioned and the upper edge of the blade is inserted into the lower end of the gap 13.

The discharge chute 14 of the triangular cross section similar to the said 3rd lower guide 10 is provided toward the front from the front part in the upper half of this back part knife 6. This discharge chute 14 has its rear end as the horizontal part 14a divided left and right, and interposes the front part in the upper half of the back part knife 3 between the division parts, The inclined chute 14b which is inclined downward obliquely downward from the front end is integrally provided.

Moreover, the said open knife 3, the belly removal knife 4, the fillet knife 5 and 5, and the back part knife 6 are suitable transmission means by the drive motor 15 provided on the base 1. As shown in FIG. The blade edge | edge part which cut | disconnects the fish body A through is comprised so that the conveyance belts 2 and 2 may rotate at a predetermined rotational speed in a conveyance direction.

In order to cut and process the fish A with the cracked fillet A2 for hanging and drying the fish A by the above-mentioned fish processing apparatus, the head of the fish A, such as saury and horse mackerel, is first cut and then the fish ( A) is sequentially supplied on the lower chute 7 with its cutting head side facing the front side, that is, the downstream side, and the abdomen facing downward, and the conveying start end of the pair of left and right conveying belts 2 and 2 It is hold | maintained in between, and the lower chute 7 is guided and conveyed toward downstream. When the fish body A held by the conveying belts 2 and 2 reaches the lap knife 3, the abdomen is opened by the lap knife 3 as shown in Fig. 3 of the center bone a ₁ . It is cut until it reaches the lower surface, divided into two sides, and the internal organs are dropped and removed by the opening. The removal of the internal organs may be configured such that a well-known cutting knife is provided on the front side of the open knife 3 and actively performed by the cutting knife.

The opened body A is held by the conveyance belts 2 and 2 in a state spanning on the first lower guide 8, as shown in FIG. 4, and rotates in a horizontal plane. , 4), and both belly belly a ₃ , a ₃ of the abdomen is excised by the belly removal knife 4, 4. In addition, these belly removal knives 4 and 4 may not be provided in a horizontal shape, but may be provided in the state inclined obliquely downward from the outer periphery front end side adjacent to each other. In addition, these belly removal knives 4 and 4 do not necessarily need to be installed.

Subsequently, the body A is sent to the 2nd lower guide 9 side, and is sent to the left and right pair of fillet knives 5 and 5 in the state spanned on this 2nd lower guide 9 as shown in FIG. . The opened fish A is placed on the second lower guide 9 with the bone a ₁ thereon on the ridge of the second lower guide 9, and on both sides of the belly bone a ₂ ,. a ₂ ) is held by the conveying belts 2 and 2 in a state of sliding on both inclined surfaces of the second lower guide 9 and sent to a pair of left and right fillet knives 5 and 5 made of a rotating circular cutter. In addition, since the left and right pair of fillet knives 5 and 5 are arranged along the opposing surfaces in the upper peripheral portion at small intervals on both side inclined surfaces of the second lower guide 9, the conveyance belt ( 2, 2) while being held by the blades (a ₂ , a ₂ ) of the fish body (A) to be sent to these fillet knives (5, 5) and the open flesh on both sides of the cut section, The image in which the center bone a ₁ is placed between the upper opposing portions in contact with or adjacent to each other of these fillet knives 5 and 5. The middle bone a ₁ is excised from the lower flesh of the dorsal part by these upper blade tips, and is cut and processed into left and right fillets A11 and A11 connected integrally with the dorsal part.

At this time, the body A is in close contact with the back of the fillet knife 5, 5 by the pressing member 11, and the center bone a ₁ is horizontally shaped by the conveying belts 2, 2, respectively. The middle bone a ₁ and the both side belly bones a ₂ and a ₂ are excised with the fillet knives 5 and 5, while the tail portion is thinner than the trunk portion, so that the trunk portion is a conveyance belt. Even when held by (2, 2), the tail is not held, and the back portion is pressed downward by the pressing member 11 and the fillet knifes 5 and 5 are rotated in the conveying direction. When it is sent to the cutting blades of the additional fillet knives 5 and 5, the tail portion is lifted so as to rotate upward with the trunk portion held in place, and the center bone a ₁ is moved from the cutting head side to the tail side. the center of the tail end side inclined upward in accordance with the bone-facing end portion (a ₁ ') is necessary Knife and in a cross state upward from the lower side with respect to the end upper edge (5, 5), and in this state fillet knives while the end portion cut in the center of the bone (a ₁₎ near the negative tail portion by a 5,5-tailed The additional fillet knives 5 and 5 pass through, and the left and right fillets A11 and A11 are cut and processed into a tailed fillet A1 which is integrally continuous through the dorsal part and has a tail.

This tailed fillet A1 is held on the conveying belts 2 and 2 in a state where the left and right fillets A11 and A11 are unfolded, and from the side of the fillet knife 5 and 5 to the third lower guide 10. 6, it is conveyed forward, while being retained by the conveyance belts 2 and 2 in a state spanned on the third lower guide 10, and reaches the dorsal split knife 6, as shown in FIG. The left and right fillets A11 and A11, which are connected through the dorsal part by being cut through the abdominal cavity in which the dorsal part is cut from the upper end by the cutting knife 6, are left in the tail part. The middle bone end a ₁ ′ is not cut and passes over the dorsal knives 6 while being caught on the blade according to the rotation of the dorsal knives 6, and divided left and right fillets A11 and A11. For drying by hanging hooks connected by tails It is processed by LES (A2).

Specifically, the dorsal splitting knife 6 places its outer circumferential upper portion in the center between the opposing surfaces of the pair of left and right conveying belts 2 and 2, and the upper edge of the upper edge of the upper guide 12. While intervening in the gap 13 formed in the upper part of the back, the front of the third lower guide 10 is placed on the conveyance start end side, that is, the upstream side toward the upstream side of the upper circumference upper portion of the dorsal cleaver 6. Since the cross section is approaching, when the tail-filled fillet A1 which reaches on the 3rd lower guide 10 and conveys reaches the back part knife 6, it is backed by this back part knife 6 The left and right fillets (A11) which were conveyed by the conveying belts 2 and 2 and passed through the dorsal cleaver 6 and were integrally connected through the dorsal part while being vertically cut from the upper end to the abdominal cavity between the upper abdominal cavity. , A11) is divided into two.

At this time, if the tailed fillet A1 is cut off by the upstream blade tip in the upper part of the outer periphery of the dorsal split knife 6, the dorsal split knife 6 is rotated in the conveying direction. The part is cut while being subjected to pressure in the direction of being pushed up along the rotation of the dorsal split knife 6, but the outer surfaces of the left and right fillets A11 and A11 of the tailed fillet A1, that is, both sides of the trunk portion, are conveyed. It is held by the belts 2 and 2, and the upper end of the back is supported by the upper guide 12, so that the dorsal portion is secured by the dorsal knife 6 without being moved upward. It can be cut left and right until it reaches and can be divided into left and right fillets A11 and A11.

The torso of the tailed fillet A1 passes through the dorsal cleaver 6 and is divided into two left and right fillets A11 and A11. Then, the tail is continuously upstream of the outer periphery of the dorsal cleaver 6. When reaching the end of the blade facing the side, the tail portion is thinner than the trunk portion, so that it is not held firmly by the conveying belts 2 and 2, and the center bone end a ₁ ′ remains on the tail portion. Therefore, the center bone tip a ₁ ′ is not cut when it comes in contact with the blade tip facing the upstream side in the upper periphery of the dorsal split knife 6, and is cut off at the blade tip of the split knife 6 in the middle. As shown in Figs. 8 to 10, with the bone end a ₁ 'being caught, the tail having the middle bone end a ₁ ' is lifted upward by the rotational force of the dorsal split knife 6; On the dorsal knife (6) A hyeojin state is sent to the rotation of the dorsal Sunder knife (6) according to the transport direction. At this time, when the tail reaches between the upper end of the dorsal cleaver 6 and the front end of the upper guide 12, it enters the gap 13 of the upper guide 12 and passes over the dorsal cleaver 6; It is sent on the discharge chute 14.

The cutting process from the trunk portion to the tail portion of the tailed fillet A1 by the dorsal split knife 6 is carried out in an instant, and the body A which is conveyed by the conveyance belts 2 and 2 in turn is sequentially. It is cut and processed into cracked fillets (A2) for continuous hanging. As described above, the processing of the cracked filet A2 for hanging drying is a fillet with a tail left and right by the pair of filet knives 5 and 5 that open the body A opened by the open knife 3 as described above. (A1), the left and right fillets (A11 and A11) are reached until the bone fillet (A1) is reached by the dorsal knife (6) and reaches the bone end (a ₁ ') while remaining in the tail portion. In order to obtain the cracked fillets A2 for cutting and hanging by cutting), all the bodies A can be cut and processed by the cracked fillets A2 for hanging and drying shown in FIG. 11 accurately and efficiently.

According to the present invention, the body to be conveyed while being held by the conveyance belt is opened by an open knife, and then the abdominal bone is excised together with the belly bone so that the center bone remains only on the tail side by the fillet knife. The left and right fillets are thereby integrally connected by the dorsal portion and processed into a tailed fillet having a tail, and then to a dorsal splitting knife consisting of one circular cutter rotating in the same direction as the conveying direction in the vertical plane. By splitting the tailed fillet into left and right fillets, leaving the tail with the center bone end, the fish can be efficiently processed efficiently continuously with cracked fillets for hanging drying connected with the left and right fillets connected by the tail. have.

At this time, the dorsal splitting knife consisting of one circular cutter is installed to pass through the abdominal cavity of the body and divides the back side to the left and right, and the blade tip on the outer circumferential side that divides the back of the body rotates in the conveying direction of the body. Therefore, it is possible to smoothly and precisely divide the back portion connecting the fillets on both sides while discharging the tailed fillet in the conveying direction by the tip of the blade. When the part reaches the upper circumference of the dorsal knives, the tail end of the center bone remains much harder than the fillet, so that the middle bone end is not cut by the cutting edge of the upper circumference of the dorsal knives, but on the blade tip. Cut the back according to the rotation of the knife It can be sent out through the pipe, so that only the left and right fillets of the tailed fillet can be precisely divided until they reach the end of the bone while remaining in the tail by the dorsal knives. Cracked fillets can be processed with certainty.

Further, according to the invention according to claim 2 or 5, a gap having an opening width capable of accommodating the tail of the fish body is formed in the center of the width direction on the upper side of the dorsal splitting knife, and the gap is cut in the gap. Since the upper guide which locates the outer periphery of a knife is provided, it presses the back part of the tail fillet which is conveyed while being held by the conveyance belt by this upper guide, ensuring that the tailed fillet is not lifted, The dorsal part can be divided smoothly and precisely from side to side by the circular blade of the dorsal knife, and when the tail is in contact with the blade tip of the outer circumference of the tailed fillet, the tail is much thinner than the dorsal side. In addition, as described above, since the end of the center bone remains in the tail portion, According to the rotation of the knife, the tail having the center bone end is placed on the blade end of the dorsal knife and placed in the gap formed in the center portion in the width direction of the upper guide to cut the back without cutting the center bone end. It is possible to reliably and precisely process cracked fillets for hanging through a knife wound for drying.

According to the invention according to claim 3 or 6, a fat removal knife comprising a pair of left and right circular cutters rotating in a horizontal plane is provided between the open knife comprising the circular cutter and the left and right pair of fillet knives. We can provide you with a high quality hanging filet.

Claims (6)

The body which cut | disconnected the head part was hold | maintained by a pair of left and right conveyance belts, and opened by a lap knife installed on the conveyance drawing, and it spreads on a lower guide, and sends it to a pair of left and right fillet knives, and this left and right pair of fillets The left and right fillets are integrally connected through the dorsal part by cutting the belly from the cutting head side to the vicinity of the tail with the belly bone so that only the middle bone end on the tail side remains by the knife. Processed with a tailed fillet and placed on the next lower guide while holding the tailed fillet on the pair of left and right conveying belts, and positioned in the center between the opposing surfaces of the pair of left and right conveying belts and in the conveying direction. Piece of vertical dorsal splitting, consisting of a circular cutter rotating in the same direction as On the blade tip of the dorsal knife while pressing the dorsal part of the fillet with the upper guide which is installed on the upper part of the dorsal knife and has a gap inserting the blade tip of the outer peripheral upper end of the dorsal knife. By splitting the tailed fillet into left and right fillets, leaving the tail having the center bone end, and by cutting the back of the knife without cutting the tail not held by the conveying belt. It is placed on the edge of the blade and received in the gap of the upper guide and sent out in the conveying direction according to the rotation of the dorsal knife, so that the divided left and right fillets are processed into a split fillet for hanging by connecting the tail. Fish processing method characterized in that. The fish processing method according to claim 1, wherein after the open processing of the fish by the open knife, before the fish is conveyed to the fillet knife, the belly fat is excised by a belly removal knife comprising a pair of left and right rotating circular cutters. Rotating circular cutter which cuts the abdomen of a fish on the conveyance figure of a pair of left and right conveyance belts which conveys the body which cut | disconnected the head, and hold | maintained the head cutting side facing a conveyance direction, and a abdomen facing down. It consists of a lap knife which consists of an open knife and a left and right pair of rotating circular cutters inclined toward each other from the upper end to the lower end, and the center bone of the opened fish remains so that only the center bone end of the tail remains on the tail Fillet knife which cuts together the belly meat to the part near the part, and cuts the left and right fillets integrally through the back part and cuts it with the tailed fillet which has a tail part, and the body opened by the said open knife A lower guide guided to the left and right pair of fillet knives, and a half of the left and right pair With a single circular cutter located in the center between the opposing surfaces of the song belt and rotating in the vertical direction in the same direction as the conveying direction, and dividing the tailed fillets into left and right fillets by leaving the tails by the blade tip on the outer circumference. The lower part guide knife which consists of a back cutting knife made by the said fillet knife which cut | disconnected the said fillet knife cut | disconnected by the said fillet knife, and is provided in the upper side of the back cutting knife, and the tail of a fish body in the center part of the width direction A fish processing device comprising: a gap having an opening width capable of accommodating a portion, and an upper guide for inserting a blade tip of an outer circumferential upper end portion of the dorsal splitting knife into the gap. 4. The pair of left and right belly fats according to claim 3, wherein a lower chute for guiding the body to the open knife along the lower left and right pairs of conveying belts is provided, and is rotated in a horizontal plane between the open knife and the left and right pair of fillet knives. A fish processing device comprising a removal knife. delete delete

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