TWI711485B - Method for cutting fascia in meat block and its device - Google Patents

Abstract

A method for cutting fascia in meat block, comprising a fascia detection step, a meat fixation step, a meat placement step, and a fascia cutting step. In the fascia detection step, a meat product is detected to obtain the fascia position of the meat. In the meat fixing step, the meat on the base unit is fixed. In the meat placing step, the meat is placed on a base unit. In the fascia cutting step, a cutter unit is controlled to cut the fascia of the meat at intervals according to the position of the fascia of the meat.

Description

Meat breaking method and device

The invention relates to a method for cutting meat, in particular to a method and a device for cutting fascia in meat.

Generally, the way to break the tendons of meat is to use a hammer to beat the whole steak to cut off the tendons, to avoid the curling of the tendons during cooking, and to make the meat softer.

Please refer to my country's patent M396619, a rib-breaking machine for meat steaks, which uses the spacing between a plurality of axles and the tooth structure on the surface of each axle to squeeze the meat steaks to achieve the effect of breaking the ribs.

However, some meat products are already very tender. If beaten or squeezed, the muscle cells will be broken, resulting in loss of gravy and a dry taste. Therefore, for meat that is delicious but has fascia in the steak, it is necessary to use professional meat cutters to cut the fascia in the meat with technology to retain the original taste of the meat.

From the above description, we can see that the current technique of breaking tendons has the following shortcomings:

1. Cannot be processed by machine:

The position of the fascia of each meat product is different, and the machine cannot cut the fascia of the meat product. Therefore, it is necessary to rely on professional meat cutters to accurately cut the fascia in the meat steak.

2. Can not be processed in large quantities:

Since the fascia in the steak must be cut by manpower, it cannot be broken by a machine, so it cannot be processed in large quantities.

3. Expensive:

Avoid the processing of meat fiber and only cut the fascia. It must be accumulated for many years. Generally, only the chef in the restaurant has the skill to break the tendons. If you want to eat this kind of processed meat, you must enter the restaurant, which costs higher money. Take meat with broken tendons.

Therefore, how to detect the position of the fascia in the meat and cut only the fascia to preserve the taste of the muscles is an urgent goal for the relevant technicians.

In view of this, one object of the present invention is to provide a method for breaking muscles of meat, which includes a fascia detection step, a meat fixing step, a meat placement step, and a fascia cutting step .

In the meat product placing step, the meat product is placed on the base unit.

In the meat fixing step, the meat on the base unit is fixed.

In the fascia detection step, a meat product is detected to obtain the position of the fascia of the meat product.

In the fascia cutting step, according to the position of the fascia of the meat product, a cutter unit is controlled to cut the fascia of the meat product at intervals

Another technical means of the present invention is that the aforementioned fascia detection step includes a photographing step, a gray scale step, a binarization step, a noise elimination step, a contour roughening step, and a standardization step. The child step of the step.

In the photographing step, a meat image of the meat product is obtained.

In the grayscale step, grayscale calculation is performed on the meat image to obtain a grayscale image.

In the binarization step, binarization calculation is performed on the grayscale image to obtain a binarized image.

In the noise elimination step, noise elimination is performed on the binarized image to obtain a noise elimination image.

In the contour coarsening step, contour coarsening calculation is performed on the noise-removed image to obtain a contour coarsened image.

In the coordinate step, coordinate calculation is performed on the binary image to obtain at least one fascia coordinate.

Another technical means of the present invention is that in the above-mentioned step of detecting the fascia, light is irradiated to the meat and the intensity of the light penetrating the meat is detected to analyze the position of the fascia of the meat.

Another object of the present invention is to provide a meat tendon breaking device, which is suitable for breaking tendons of a meat product. The meat tendon breaking device includes a technical means and consists of a detection module and a control module mentioned above. , And a cutting module.

The detection module includes an irradiating unit and a detecting unit arranged at intervals from the irradiating unit, the irradiating unit emits light to the meat, and the detecting unit detects the intensity of the light penetrating the meat.

The control module is electrically connected with the detection unit for analyzing the position of the fascia of the meat product.

The cutting module includes a base unit for placing the meat, a moving unit electrically connected to the control module, and at least one cutter unit connected to the moving unit, and the control module controls the moving unit The position is such that the cutter unit cuts the fascia of the meat at intervals.

Another technical means of the present invention is that the above-mentioned knife unit is selected from one of a meat drill, a meat grinder, a water knife, a blade, and a scissors.

Another technical means of the present invention is that the above-mentioned cutter unit has a first cutter body, a second cutter body movable relative to the first cutter body, and a first blade provided on a first cutter body, And a second blade provided on the second blade body.

Another technical means of the present invention is that the above-mentioned cutter unit has a cutting blade body, a cutting blade provided at the bottom end of the cutting blade body, and a piercing tip body that is provided on both sides of the cutting blade .

Another technical means of the present invention is that the above-mentioned cutting module further includes a fixed unit disposed above the base unit, and the fixed unit includes a plurality of side-by-side moving bodies and a plurality of side-by-side moving bodies. The right moving body, the upper left moving body and the upper right moving body are spaced apart from each other and define an upper perforation. The control module can respectively control the positions of the plural upper left moving bodies and the plural upper right moving bodies to make The shape of the upper perforation matches the shape of the fascia of the meat product.

Another technical means of the present invention is that the above-mentioned base unit includes a plurality of side-by-side moving bodies on the left side, and a plurality of side-by-side moving bodies on the right side, the plurality of lower left side moving bodies and the plurality of lower right side moving bodies are mutually A lower perforation is spaced and defined, and the control module can respectively control the positions of the plurality of lower left moving bodies and the plural lower right moving bodies so that the shape of the lower perforation matches the shape of the fascia of the meat product.

Another technical means of the present invention is that the above-mentioned meat product rib breaking device further includes a conveying module electrically connected to the control module, and the control module controls the conveying module to convey the meat to the seat body Unit and place the fascia of the meat product above the lower perforation.

The beneficial effect of the present invention is that analyzing the intensity of light penetrating the meat can obtain the position of the fascia distribution in the meat, so as to control the cutter unit to cut only the fascia of the meat without harming the meat quality of the meat to maintain The meat is delicious.

21: Meat

22: Fascia

23: lean meat

24: widened area

3: Detection module

31: Irradiation unit

32: detection unit

4: Control module

5: Cut off the module

51: Block unit

511: Lower left moving body

512: Lower right moving body

52: fixed unit

521: upper left moving body

522: upper right moving body

53: mobile unit

54: Tool unit

541: first knife body

542: second knife body

543: First Blade

544: Second Blade

545: Cut off the knife body

546: Cut Blade

547: Puncture Point

6: Conveying module

901: Meat placement steps

902: Meat Fixing Steps

903: Fascia Detection Step

904: Fascia cutting step

911: Photography Steps

912: Grayscale steps

913: Binarization step

914: Noise elimination steps

915: Outline roughening step

916: coordinate step

Fig. 1 is a schematic diagram of a device, which is a first preferred embodiment of a meat-cutting device of the present invention, and illustrates the configuration of each device; Fig. 2 is a schematic side sectional view of the first preferred embodiment In the example, a meat product is fixed to a cutting module; Fig. 3 is a schematic side view illustrating the cutter unit of the cutting module in the first preferred embodiment; and Fig. 4 is a process Fig. 5 illustrates the method for breaking ribs of meat in the first preferred embodiment; Fig. 5 is a schematic side view showing a second preferred embodiment of a meat breaking device of the present invention, illustrating the cutting module The tool unit; Fig. 6 is a schematic side view illustrating the side view state of a plurality of tool units arranged in a mobile unit; Fig. 7 is a three-dimensional schematic view illustrating a three-dimensional state of multiple cutter units arranged in the mobile unit; Fig. 8 is a The three-dimensional schematic diagram is a third preferred embodiment of a meat-cutting device according to the present invention, illustrating the three-dimensional configuration of a fixing unit of a cutting module; Fig. 9 is a three-dimensional schematic diagram showing a meat-cutting device according to the present invention The fourth preferred embodiment of the device illustrates the three-dimensional state of a meat product placed in a base unit of a cutting module; FIG. 10 is a flowchart, which is the fifth comparison of a meat product muscle breaking device of the present invention A preferred embodiment illustrates the sub-step of a fascia detection step in the method for breaking muscles of meat; FIG. 11 is a schematic diagram illustrating a grayscale image in the fifth preferred embodiment; FIG. 12 is a schematic diagram, Illustrated in a binary image in the fifth preferred embodiment; FIG. 13 is a schematic diagram illustrating a noise-removed image in the fifth preferred embodiment; and FIG. 14 is a schematic diagram illustrating In the fifth preferred embodiment, a rough outline image.

The features and technical content of the related patent applications of the present invention will be clearly presented in the following detailed description of five preferred embodiments with reference to the drawings. Before detailed description, it should be noted that similar components are represented by the same numbers.

Refer to Figures 1, 2, and 3, which are a first preferred embodiment of a meat muscle breaking device of the present invention. The meat muscle breaking device is suitable for cutting the fascia 22 of a meat product 21. The device includes a detection module 3, a control module 4, a cutting module 5, and a conveying module 6. Among them, the fascia 22 in the present invention generally refers to the tendons, tendons, etc. in the meat product 21.

The detection module 3 includes an irradiating unit 31 and a detecting unit 32 spaced apart from the irradiating unit 31. The irradiating unit 31 emits light to the meat 21 that can penetrate the meat 21. The detecting The unit 32 detects the intensity of light penetrating the meat 21. The control module 4 is electrically connected to the detection unit 32 for analyzing the position of the fascia 22 of the meat product 21. Wherein, the control module 4 is a computer device that can analyze the detection information of the detection unit 32.

Generally speaking, when the meat product 21 is irradiated with strong light, different tissue cells in the meat product 21 will have different degrees of light blocking effect. For example, the bone part has a strong light blocking effect and can block most of the light. , The muscle cell has a normal light blocking effect, while the fascia 22 has a poor light blocking effect, which causes a lot of light to penetrate through the position of the fascia 22. The fascia of the meat 21 can be obtained by analyzing the intensity of light penetrating the meat 21 22 position. Preferably, the control module 4 can further control the light intensity output by the irradiation unit 31 to be used for meat products 21 of different types or thicknesses. The control module 4 can also be based on the detection unit 32 The detection information adjusts the light intensity of the irradiation unit 31 to obtain the best detection information and correctly analyze the position of the fascia 22 of the meat product 21.

The cutting module 5 includes a base unit 51 for placing the meat product 21, a fixed unit 52 arranged above the base unit 51, a moving unit 53 electrically connected to the control module 4, and A cutter unit 54 connected to the moving unit 53.

The control module 4 controls the position of the moving unit 53 so that the cutter unit 54 cuts the fascia 22 of the meat 21 at intervals. The control module 4 controls the conveying module 6 to transport the meat product 21 to the base unit 51, wherein the conveying module 6 is a general conveying equipment and is controlled by the control module 4 to move the meat product 21 Location, because the technology of moving meat is a conventional technology, it will not be detailed here.

In the first preferred embodiment, the material of the base unit 51 of the cutting module 5 is transparent glass, the irradiation unit 31 of the detection module 3 is disposed above the base unit 51, and the detection module The detection unit 32 of 3 is arranged under the base unit 51. In actual implementation, the base unit 51 can use other materials. The irradiation unit 31 is arranged under the base unit 51, and the detection unit 32 is arranged under the base unit 51. Above the base unit 51 should not be limited to this.

The cutter unit 54 has a first cutter body 541, a second cutter body 542 movable relative to the first cutter body 541, a first blade 543 disposed on a first cutter body 541, and a second cutter body 543 disposed on the second cutter body 541. The second knife edge 544 of the knife body 542, the moving unit 53 can control the positions of the first knife body 541 and the second knife body 542, so that the first knife edge 543 and the second knife edge 544 perform cutting like scissors mode. Preferably, the moving unit 53 is a robotic arm, and the control module 4 can control the moving unit 53 so that the moving unit 53 moves the cutter unit 54 above the fascia 22 of the meat product 21, and then the The knife unit 54 moves to the fascia 22 of the meat product 21 so that the knife unit 54 pierces the fascia 22 of the meat product 21. The control module 4 controls the first knife edge 543 and the second knife edge 544 to the meat The fascia 22 of the meat product 21 performs a cutting action to cut the fascia 22 of the meat product 21.

Then the control module 4 controls the moving unit 53 so that the cutter unit 54 cuts the fascia 22 of the meat 21 at intervals. Since controlling the mechanical arm to move a fixed distance is a conventional technology, it will not be described in detail here. . Wherein, the control module 4 accurately controls the downward movement distance of the cutter unit 54 to prevent the cutter unit 54 from touching the base unit 51 and cause damage to the cutter unit 54 or the base unit 51.

The inventor of the present case should emphasize that the knife unit 54 can also use any of water jets, meat grinders, meat drills, blades, and scissors to remove the fascia 22 of the meat 21, and the fixing unit 52 can be Plural pillars or nails driven by pneumatic or hydraulic cylinders. In actual implementation, First place the meat 21 on the net-shaped seat unit 51, then pierce the periphery of the meat 21 with a plurality of nails to fix the meat 21, and then use the detection model of a camera (CCD, Charge-coupled Device) Group 3 sends the image to the control module 4 for analysis to obtain the position of the fascia 22 of the meat product 21. Finally, the moving unit 53 of the robotic arm can control the knife unit 54 of the water jet to cut the meat product. Obtain meat 21 without fascia 22. When using a water jet to remove the fascia 22 from the meat product 21, the base unit 51 may be a net, and should not be limited to the example of the first preferred embodiment.

Referring to FIG. 4, the method for breaking muscles of meat products according to the first preferred embodiment includes a meat product placing step 901, a meat product fixing step 902, a fascia detection step 903, and a fascia cutting step 904.

Before the meat product placement step 901, the meat piece may be sliced, so that the meat product 21 becomes a piece of meat steak.

In the meat product placement step 901, the control module 4 controls the conveying module 6 to place the meat product 21 on the seat unit 51, where the meat product 21 is a cutlet, and the meat product 21 is placed It is on the base unit 51 and has a predetermined thickness.

In the meat product fixing step 902, the fixing unit 52 of the cutting module 5 is moved to both sides of the base unit 51 to avoid the position of the fascia 22 of the meat product 21 to fix the base unit 51 The meat 21.

In the fascia detection step 903, a meat product 21 is detected to obtain the position of the fascia 22 of the meat product 21, wherein the irradiation unit 31 of the detection module 3 is controlled by the cutting module 5 The bottom of the base unit 51 emits strong light to the meat product 21, and the detection unit 32 of the detection module 3 detects the intensity of light penetrating the meat product 21 from the top of the meat product 21, so that the control module 4 Analyze the position of the fascia 22 of the meat 21. In actual implementation, other fascia 22 detection technologies can be used, and should not be limited to this.

In the fascia cutting step 904, the control module 4 controls the position and movement of the cutter unit 54 according to the position of the fascia 22 of the meat product 21 to cut the fascia 22 of the meat product 21 at intervals. In actual implementation, the fascia 22 of the meat product 21 can be removed so that there is no fascia 22 in the meat product 21, and then the meat product 21 can be sent to the meat grinder to become ground meat without fascia tissue .

When in the meat product placement step 901, when it is detected that the meat product 21 has a plurality of fascias 22, repeat the meat product placement step 901, the meat product fixing step 902, the fascia detection step 903, and the fascia Cutting step 904 is to cut or cut all the fascia 22 in the meat product 21.

Referring to FIG. 5, it is a second preferred embodiment of a meat rib breaking device of the present invention. The second preferred embodiment is substantially the same as the first preferred embodiment. The point is that the cutting module 5 includes a plurality of cutter units 54. Each cutter unit 54 has a cutter body 545, a cutter blade 546 arranged at the bottom end of the cutter body 545, and two parts arranged in the Cut off the piercing tip 547 on both sides of the blade 546.

The control module 4 controls the moving unit 53 to perforate the fascia 22 of the meat product 21 by the plurality of cutter units 54. When the plurality of cutter units 54 perforate and cut the fascia 22 of the meat product 21, each The second piercing tip 547 of a knife unit 54 pierces the fascia 22 of the meat product 21 first, which can prevent the toughness of the fascia 22 of the meat product 21 from causing the knife unit 54 to slide during piercing and allow the The cutting blade 546 can cut the fascia 22 of the meat product 21.

6 and 7, the moving unit 53 of the cutting module 5 is provided with a plurality of tool units 54, and the plural tool units 54 are arranged on the moving unit 53 in an interval arrangement, and the plural tools in each row The units 54 are adjacent to each other, so that the piercing tip 547 of the knife unit 54 and the piercing tip 547 of the adjacent knife unit 54 touch each other and pierce the fascia 22 of the meat product 21 together.

The plurality of tool units 54 can move relative to the moving unit 53, and the moving unit 53 is provided with an interference element (not shown in the figure) that can control the moving position of the plurality of tool units 54. The interference element is controlled by the control module 4 The control so that the plurality of knife units 54 protruding from the moving unit 53 matches the position of the fascia 22 of the meat product 21. When the moving unit 53 moves toward the meat product 21, the protruding plurality of knife units 54 can be spaced apart To cut the fascia 22 of the meat product 21, the moving unit 53 only needs to press down once to cut the fascia 22 of the meat product 21 at intervals. As the control technology of tool expansion is a commonly used control technology, it will not be described in detail here. The control module 4 can control the protruding position of the plurality of cutter units 54 according to the width of the fascia 22 of the meat product 21, so as to press down the plurality of cutter units 54 once and complete the cutting operation of the fascia 22 of the meat product 21 .

Referring to FIG. 8, it is a third preferred embodiment of a meat rib breaking device of the present invention. The third preferred embodiment is substantially the same as the second preferred embodiment. The point is that the fixing unit 52 includes a plurality of upper left moving bodies 521 arranged side by side, and a plurality of upper right moving bodies 522 arranged side by side. The plural upper left moving bodies 521 and the plural upper right moving bodies 522 are spaced apart from each other and define With an upper perforation, the control module 4 can respectively control the positions of the upper left moving bodies 521 and the plural upper right moving bodies 522 so that the shape of the upper perforation matches the shape of the fascia 22 of the meat product 21.

Since the shape of the upper perforation matches the shape of the fascia 22 of the meat product 21, when the fixing unit 52 presses the meat product 21, the upper perforation can be close to the side of the fascia 22 of the meat product 21, This allows the cutter unit 54 to be taken out of the meat product 21 more easily. Generally, meat 21 is divided into meat pieces by cutting, and it is not easy to generate vacuum in the meat pieces, so the knife will not be caught by the meat, but the knife unit 54 of the present invention cuts the tendons of the meat 21 by piercing Membrane 22. After the knife unit 54 cuts into the meat product 21, it will be closely adhered to the fascia 22 tissue of the meat product 21, and a vacuum phenomenon will be generated. Therefore, the knife The tool unit 54 is not easily taken out from the meat product 21, and the fixing unit 52 can press the meat product 21 so that the knife unit 54 can be easily extracted from the meat product 21.

According to the position of the fascia 22 of the meat product 21, the control module 4 controls the perforation shape of the fixing unit 52 to match the shape of the fascia 22 of the meat product 21, and the fixing unit 52 presses the meat product from above 21, and make the upper perforation position in the fixing unit 52 correspond to the position of the fascia 22 of the meat product 21.

Referring to FIG. 9, it is a fourth preferred embodiment of a meat-cutting device of the present invention. The fourth preferred embodiment is substantially the same as the third preferred embodiment. The point is that the base unit 51 includes a plurality of lower left moving bodies 511 arranged in parallel, and a plurality of lower right moving bodies 512 arranged in parallel. The plural lower left moving bodies 511 and the plural lower right moving bodies 512 are spaced apart from each other and define When a perforation is produced, the control module 4 can control the positions of the plurality of lower left moving bodies 511 and the plurality of lower right moving bodies 512 respectively so that the shape of the lower perforation matches the shape of the fascia 22 of the meat product 21.

According to the position of the fascia 22 of the meat product 21, the shape of the perforation under the seat unit 51 is controlled to match the shape of the fascia 22 of the meat product 21, and when the meat product 21 is placed on the seat unit 51, The position of the fascia 22 of the meat product 21 corresponds to the position of the lower perforation in the base unit 51. Wherein, the control module 4 controls the conveying module 6 to transport the meat product 21 to the seat unit 51 and place the fascia 22 of the meat product 21 above the lower perforation.

Since the bottom of the fascia 22 of the meat product 21 is the lower perforation, the control module 4 can control the knife unit 54 to pass through the meat product 21 without worrying about the knife unit 54 touching the seat unit 51 Under the circumstances, the fascia 22 of the meat product 21 can be completely cut, so that when the meat product 21 is eaten, the meat product 21 will not be bitten continuously due to the toughness of the fascia 22.

Referring to FIG. 10, it is a fifth preferred embodiment of a meat rib breaking device of the present invention. The fifth preferred embodiment is substantially the same as the first preferred embodiment, and the same points will not be described in detail here. The point is that the fascia detection step 903 includes a photographing step 911, a grayscale step 912, a binarization step 913, a noise elimination step 914, a contour roughening step 915, and a standardization step 916 The child step.

In the photographing step 911, a meat image of the meat 21 (not shown) is obtained. Preferably, the detecting unit 32 is a common camera (CCD, Charge-coupled Device) to The meat product 21 performs image capture (photographing) to obtain a meat product image with color pixels, and transmits the meat product image to the control module 4.

Here you can perform pixel correction again. The CCD of the detection unit 32 can shoot a ruler of a known size, and put the ruler of a known size in to correspond to how many mm each pixel corresponds to, and then the meat can be corrected. The image is used for the subsequent steps, and the actual implementation should not be limited to this.

In the fifth preferred embodiment, the detecting unit 32 obtains the surface image of the meat product 21, and the light does not need to penetrate the meat product 21. Since the technology of using a camera to obtain a color image is a conventional technology, This will not be repeated in detail. In actual implementation, the technology of penetrating light can also be used to obtain the meat image, which should not be limited to this.

With reference to FIG. 11, in the gray-scale step 912, a gray-scale calculation is performed on the meat image to obtain a gray-scale image. The gray-scale image is a normal black and white image and uses different gray levels. Pigments are used to present the image files. Therefore, in Figure 11, the lean portion 23 of the meat product 21 and the fascia 22 portion of the meat product 21 can be clearly distinguished. In actual implementation, the detection unit 32 can be used in the photographing step 911 to directly obtain the grayscale image, and should not be limited to this.

In the binarization step 913, binarization calculation is performed on the grayscale image to obtain a binarization image. Binarization is a method of image segmentation. Convert into a binary image, set the grayscale of pixels greater than the set critical gray value to the maximum gray value, and set the grayscale of the pixel less than the set critical gray value to the minimum gray value to achieve binarization image.

With reference to FIG. 12, in the fifth preferred embodiment, the lean meat 23 of the meat product 21 has a darker gray scale, and the fascia 22 of the meat product 21 has a lighter gray scale. Therefore, the obtained binary image If only the fascia 22 part of the meat product 21 is marked, the lean meat part 23 of the meat product 21 will be deleted.

With reference to FIG. 13, in the noise elimination step 914, noise elimination is performed on the binarized image to obtain a noise elimination image. Because the lean meat 23 portion of the meat product 21 may have some oiliness , It will not affect the taste, so there is no coherent pattern in the binary image, or the more remote pattern is set as noise in the control module 4, and the meat can be obtained by eliminating the noise In addition to the fascia 22 part of 21, the fascia 22 is usually stored in the meat 21 in a coherent manner. Therefore, incoherent images are set as noise and need to be deleted.

With reference to FIG. 14, in the contour roughening step 915, the contour roughening calculation is performed on the noise-removed image to obtain a roughened contour image. Since the photographing step 911 of the fifth preferred embodiment is to obtain the surface image of the meat 21, the fascia 22 area of the meat 21 must be widened to become a widened area 24, so that the meat can be obtained reliably. The position of the fascia 22 in the product 21.

In the coordinate step 916, coordinate calculation is performed on the binarized image to obtain at least one fascial coordinate (not shown in the figure), and the control module 4 controls the cutting module 5 according to the fascial coordinate , Perform a piercing or cutting procedure for the position of the fascia 22 of the meat 21 to obtain the broken Muscles of tendons 21. Since controlling the mechanical equipment to move to a predetermined coordinate is the control technology of a general mechanical arm, it will not be described in detail here.

From the above description, it can be known that the method and device for breaking muscles of meat products of the present invention does have the following effects:

1. Improve the taste of meat:

The method and device for breaking muscles of the meat product can cut or remove the fascia 22 of the meat product 21 without damaging the meat part of the meat product 21, and the eating taste will not be affected by the fascia 22, which is effective Improve the taste of the meat 21.

2. The knife can easily extract the meat:

The control module 4 can respectively control a plurality of upper left moving bodies 521 and a plurality of upper right moving bodies 522 of the fixed unit 52, so that the upper perforation is matched with the fascia 22 of the meat product 21. When the fixed unit 52 presses When the meat product 21 is held, the upper perforation will be just beside the fascia 22 of the meat product 21, which helps the cutter unit 54 to easily extract the meat product 21.

3. Fascia can be completely cut off:

The control module 4 can control a plurality of lower left moving bodies 511 and a plurality of lower right moving bodies 512 of the base unit 51, so that the lower perforation matches with the fascia 22 of the meat product 21, and the cutter unit 54 can Cut through the meat product 21 completely so that the fascia 22 of the meat product 21 is completely cut off.

4. Effectively reduce costs:

The method and device for breaking muscles of meat products can be operated automatically to quickly cut off the fascia 22 of the meat products 21, which can produce the meat products 21 with broken muscles in large quantities, effectively reducing the time and cost of the meat products 21 breaking the muscles. .

To sum up, the control module 4 uses the detection module 3 to detect the position of the fascia 22 of the meat product 21, and controls the cutting module 5 to avoid the meat part of the meat product 21, only at intervals To cut the fascia 22 of the meat product 21, the conveying module 6 can transport the meat product 21 to automatically cut the fascia 22 of the meat product 21. Professionals are no longer required to perform the meat product 21 The operation of breaking the tendons can be mass-produced and reduce the processing cost, allowing ordinary people to buy meat with broken tendons 21 from the market, so it can indeed achieve the purpose of the invention.

However, the above-mentioned are only five preferred embodiments of the present invention, and should not be used to limit the scope of implementation of the present invention, that is, simple equivalent changes and changes made in accordance with the scope of the patent application and the description of the invention Modifications are still within the scope of the invention patent.

3: Detection module

31: Irradiation unit

32: detection unit

4: Control module

5: Cut off the module

51: Block unit

52: fixed unit

53: mobile unit

54: Tool unit

6: Conveying module

Claims (9)

A method for breaking muscles of a meat product includes the following steps: a meat product placing step, placing the meat product on a body unit; a meat product fixing step, fixing the meat product on the seat body unit; and a fascia detecting step, Detecting a meat product to obtain the position of the fascia of the meat product includes the following sub-steps: a photographing step, obtaining a meat product image of the meat product; a gray-scale step, the meat product image Perform gray-scale calculation to obtain a gray-scale image; a binarization step: perform a binarization calculation on the gray-scale image to obtain a binarized image; a noise elimination step: the binary image Noise removal is performed on the reduced image to obtain a noise-removed image; a contour coarsening step is performed to calculate the contour coarsening of the noise-removed image to obtain a contour coarsened image; and a standardization step , Performing coordinate calculation on the binary image to obtain at least one fascia coordinate; and a fascia cutting step, according to the fascia position of the meat product, controlling a cutter unit to cut the fascia of the meat product. According to the method for breaking muscles of meat products according to item 1 of the scope of patent application, in the fascia detection step, light is irradiated to the meat products and the intensity of light penetrating the meat products is detected to analyze the meat products Fascia position. A meat tendon breaking device, which is suitable for the meat tendon breaking method described in item 1 of the scope of patent application, and includes: a detection module, including an irradiation unit, and a detection unit spaced apart from the irradiation unit , The irradiation unit emits light to the meat product, and the detection unit detects the intensity of the light penetrating the meat product; a control module is electrically connected to the detection unit for analyzing the position of the fascia of the meat product; And a cutting module, including a base unit for placing the meat, a moving unit electrically connected to the control module, and at least one cutter unit connected to the moving unit, the control module controlling the movement The position of the unit is such that the cutter unit cuts the fascia of the meat at intervals. According to the meat rib breaking device described in item 3 of the scope of patent application, the cutter unit is selected from one of a meat drill, a meat grinder, a water knife, a blade, and a scissors. According to the meat-cutting device according to item 3 of the scope of patent application, the cutter unit has a first cutter body, a second cutter body movable relative to the first cutter body, and a first cutter The first blade of the body, and a second blade provided on the second blade. According to the meat cutting device according to item 3 of the scope of patent application, wherein the cutter unit has a cutting blade body, a cutting blade provided at the bottom end of the cutting blade body, and two parts provided on the cutting blade Puncture pointed body on both sides. According to the meat cutting device according to item 3 of the scope of patent application, the cutting module further includes a fixing unit arranged above the base unit, and the fixing unit includes Including a plurality of upper left moving bodies arranged in parallel, and a plurality of upper right moving bodies arranged in parallel, the plural upper left movable bodies and the plural upper right movable bodies are spaced apart from each other and define an upper perforation. The control module can control the The positions of the plural upper left moving bodies and the plural upper right moving bodies are such that the shape of the upper perforation matches the shape of the fascia of the meat product. According to the meat meat breaking device described in item 3 of the scope of patent application, the seat body unit includes a plurality of side-by-side moving bodies on the left side, and a plurality of side-by-side moving bodies on the right side, the plurality of lower left side moving bodies and the The lower right moving bodies are spaced apart from each other and define a perforation. The control module can control the positions of the lower left moving bodies and the lower right moving bodies to make the shape of the lower perforation and the fascia shape of the meat product. Cooperate. The meat breaking device according to item 8 of the scope of patent application further includes a conveying module electrically connected to the control module, and the control module controls the conveying module to transport the meat to the base unit and Place the fascia of the meat product above the lower perforation.

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