WO2019131362A1

WO2019131362A1 - Device for forming slit in bone-in meat and method for forming slit in bone-in meat

Info

Publication number: WO2019131362A1
Application number: PCT/JP2018/046688
Authority: WO
Inventors: 木藤　浩二; 直紀豊田; 浩之桜山; 陽小泉
Original assignee: 株式会社前川製作所
Priority date: 2017-12-25
Filing date: 2018-12-19
Publication date: 2019-07-04
Also published as: JP7018454B2; TWI720393B; TW201929677A; JPWO2019131362A1

Abstract

This device for forming a slit in bone-in meat is equipped with: a clamp tool (14) for gripping a piece of bone-in meat; a slit-forming blade (16) for forming a slit in the bone-in meat; and a conveyance unit for moving the clamp tool along a horizontal direction while the slit-forming blade is inserted in the bone-in meat.

Description

Apparatus for inserting a boned meat and a method of forming a boned meat

The present disclosure relates to a device for creasing boned meat and a method for creasing boned meat.

In order to save labor, eddies of animals and animals are being processed by machine automation instead of manual work.
As an example of an automated processing apparatus, Patent Document 1 discloses an automatic deboning apparatus that performs deboning processing of a boned peach meat. This apparatus transports between multiple processing stations while suspending boned peach meat on clamps, stops the boned peach meat at each station, and performs steps such as putting in the boned peach meat and separating the bone meat. By doing one by one, automatic bone removal is possible.
Patent Document 2 discloses an apparatus that automates an operation of gripping a boned peach meat conveyed by a conveyor with a multi-axis articulated arm and suspending the boned peach meat with a hanger.

Japanese Patent Application Publication No. 2013-507101 WO 2009/139031

In the case of dismantling the boned meat, it is first necessary to make a incision in between the bone and the meat along the direction of the bone. In the automatic deboning device disclosed in Patent Document 1, the movement of the clamp tool is once stopped and the boned meat is made to rest because it is necessary to insert the muscle insertion blade accurately between the bone and the meat. After that, I try to do the bruising. However, in this creasing method, there is a problem that the creasing time per boned meat increases and the processing efficiency decreases because the movement of the clamp tool is once stopped.

One embodiment aims to improve processing efficiency by creasing without stopping the movement of the clamp tool, in the case of creasing the boned meat while transporting the boned meat by the clamp tool.

(1) A bone and meat creasing apparatus according to an embodiment,
A clamp for holding a boned meat,
An insertion blade for performing the above-mentioned bone-in-bone muscle insertion;
A transport unit for moving the clamp along a horizontal direction with the insertion blade inserted in the boned meat;
Equipped with
According to the configuration of the above (1), when the muscle is inserted, the boned meat is conveyed along the horizontal direction by the clamp tool in a state where the insertion blade is inserted into the boned meat, so the boned meat is stopped. It is possible to do it without doing. This can improve the processing efficiency.

(2) In one embodiment, in the configuration of (1),
The transport unit is configured to move the clamp along a horizontal direction in a state where the insertion blade is inserted below the bone portion.
The clamp device is configured to swingably hold the boned meat.
According to the configuration of the above (2), since the boned meat is swingably gripped by the clamp tool, the creasing blade always receives the gravity of the boned meat at the time of creasing. Therefore, since the insertion 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, it is possible to reduce the amount of meat remaining in the bone and to improve the yield of the separated meat.

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

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

(5) In one embodiment, in any one of the configurations (1) to (4),
It has a cutting board which can be arranged at a supporting position which is the same position as the creasing blade and faces the creasing blade in the moving direction of the clamp tool and which can support the boned meat being transported at the supporting position. .
According to the configuration of the above (5), since the bone-cutting meat is supported by the cutting board against the force that the bone-making meat receives from the breast-raising blade at the time of musculling, the bone-building meat can be held at the musculation position.

(6) In one embodiment, in the configuration of (5),
A space is provided between the tip of the insertion blade and the cutting board.
According to the configuration of the above (6), since the divided portion between the tip of the inserter and the cutting board is not cut, it is possible to insert the portion without dividing the portion into two. Therefore, since a bone part and a meat part after being separated are not separated but become a mass of whole meat, it is possible to suppress a decrease in value as a pure meat.

(7) In one embodiment, in any one of the configurations (1) to (6),
There is provided a correction member for correcting the direction of the boned meat upstream of the insertion position by the insertion blade during insertion.
According to the configuration of the above (7), since the boned meat can be corrected in a direction suitable for creasing by the correction member located on the upstream side from the creasing position, in a desired position between the bone portion and the meat portion It is possible to do straightening correctly.

(8) In one embodiment, in any one of the configurations (1) to (7),
A pressing member disposed above the boned meat at the same position as the creasing blade in the moving direction of the clamp tool, for pressing the boned meat being transported from above;
A pressing unit that allows the pressing member to move to the pressing position;
Equipped with
According to the configuration of the above (8), by pressing the boned meat from the upper side by the pressing member at the time of creasing, the creasing blade can be inserted into a desired creasing position. In particular, when the insertion blade is inserted below the bone of the boned meat, the pressing member receives the upward force that the bone receives from the insertion blade and can hold the boned meat in the creasing position.

(9) In one embodiment, in any one of the configurations (1) to (8),
The clamp device is
A first wall having a recess into which the boned meat is inserted;
A second wall provided on the far end side of the recess in a direction intersecting the first wall;
Have
At the time of movement of the clamp tool, the deep end of the recess is positioned above the second wall.
According to the configuration of the above (9), since the back end of the recess is located above the second wall when the clamp is moved, there is a gap between the boned meat inserted in the recess and the second wall It is formed. The presence of the gap facilitates the rocking movement of the boned meat with the recess as a fulcrum, and can increase the rockable angle.

(10) In one embodiment, in the configuration of (9),
The clamp device is fixed to at least one of the first wall and the second wall, and third and fourth walls disposed so as to surround one side of the boned meat inserted into the recess from both sides Have
A distance between the third wall and the fourth wall is configured to expand in a direction away from the first wall.
According to the configuration of the above (10), since the distance between the third wall and the fourth wall is extended in the direction away from the first wall, the boned meat is point-supported from both sides in the recess . This facilitates rocking of the boned meat about the support point.

(11) A method of making a boned meat according to an embodiment,
Conveying the boned meat with a clamp and conveying the boned meat along the horizontal direction of the bone portion of the boned meat;
A muscle inserting step of inserting an insert into the boned meat to be transported to form a cut between the bone and the meat part of the boned meat;
including.
According to the above method (11), when the muscle is inserted, the boned meat is conveyed along the horizontal direction by the clamp tool with the insertion blade inserted in the boned meat, so the boned meat is stopped. It is possible to do it without doing. This can improve the processing efficiency.

(12) In one embodiment, in the method of (11),
The boned meat is gripped so as to be able to swing in the transport step so that a creasing is performed along the bone portion by the grooving blade in accordance with the movement of the clamp tool in the creasing step.
According to the above method (12), since the boned meat is swingably gripped by the clamp tool, the creasing blade always receives the gravity of the boned meat at the time of creasing. Therefore, since the insertion 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, it is possible to reduce the amount of meat remaining in the bone and to improve the yield of the separated meat.

(13) In one embodiment, in the method of (11) or (12),
In the creasing step,
The boned meat is positioned and supported by a cutting board disposed at a position facing the insertion blade, and a space is provided between the tip of the insertion blade and the cutting board.
According to the method of the above (13), by putting a space between the tip of the insert and the cutting board, it is possible to insert the meat without dividing it into two. Therefore, since a bone part and a meat part after being separated are not separated but become a mass of whole meat, it is possible to suppress a decrease in value as a pure meat.

(14) In one embodiment, in the method according to any one of (11) to (13),
The boned meat is a boned leg meat,
In the transporting step, the bone with limb is transported in a posture along the horizontal direction (hereinafter also referred to as “lateral direction”) so that the knee portion is positioned upward and the bone portion is curved upward.
In the creasing step, the creasing blade is inserted into a lower portion of the bone portion to slide the creasing blade against the bone portion.
In the present specification, the term "bones-carried flesh" includes the forelimbs and hindlimbs of a carcass of a feed bird and a livestock carcass.

According to the method of the above (14), since the insertion blade is subjected to the gravity of the flesh with bones, it can always be disposed between the bone and the meat. In addition, since the bone with limb is transported sideways so that the knee is at the upper side and the bone is curved at the upper side, it is possible to always make the insert blade follow the curved bone of the bone with limb As a result, it is possible to reduce the amount of meat remaining in the bone and to improve the yield of the meat.

According to one embodiment, in the case of creasing boned meat while transporting boned meat with a clamping tool, creasing can be performed without stopping the movement of the clamping tool, thereby improving processing efficiency it can. In addition, it is possible to reduce the amount of meat remaining in the bone and to improve the yield of the meat.

FIG. 1 is a perspective view of a bone and meat creasing device according to one embodiment. It is an explanatory view showing a line insertion process of an insertion blade concerning one embodiment. It is a top view which shows the scoring process of the scoring slot which concerns on one Embodiment. It is a perspective view of a clamp concerning one embodiment. It is a block diagram showing a control system of a creasing device according to one embodiment. It is process drawing which shows the crowing method of the meat with a bone 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 the embodiments or shown in the drawings are not intended to limit the scope of the present invention to these, but are merely illustrative examples.
For example, a representation representing a relative or absolute arrangement such as “in a direction”, “along a direction”, “parallel”, “orthogonal”, “center”, “concentric” or “coaxial” is strictly Not only does it represent such an arrangement, but also represents a state of relative displacement with an angle or distance that allows the same function to be obtained.
For example, expressions that indicate that things such as "identical", "equal" and "homogeneous" are equal states not only represent strictly equal states, but also have tolerances or differences with which the same function can be obtained. It also represents the existing state.
For example, expressions representing shapes such as quadrilateral shapes and cylindrical shapes not only represent shapes such as rectangular shapes and cylindrical shapes in a geometrically strict sense, but also uneven portions and chamfers within the range where the same effect can be obtained. The shape including a part etc. shall also be expressed.
On the other hand, the expressions "comprising", "having", "having", "including" or "having" one component are not exclusive expressions excluding the presence of other components.

FIG. 1 shows a crutching apparatus 10 for bone with meat according to one embodiment, and FIGS. 2 and 3 show a creasing process with a creasing blade 16.
In FIG. 1, the conveyance unit 12 which moves the clamp tool 14 along a horizontal direction is provided. The boned meat Mb is gripped by the clamp tool 14 and conveyed along the horizontal direction by the clamp tool 14. FIGS. 2 and 3 are provided with the insertion blade 16 for scoring the boned meat Mb in the transport path Tr of the boned meat Mb, and the transport unit 12 moves the clamp 14 along the horizontal direction in the direction of arrow a. As shown in 3, the stationary insertion blade 16 is relatively inserted into the boned meat Mb to perform the insertion.

As described above, the boned meat Mb is conveyed along the horizontal direction by the clamp device 14 in a state where the insertion blade 16 is inserted into the boned meat Mb, and the boned meat Mb is stopped. It is possible to do it without doing. This can improve the processing efficiency.

In one embodiment, as shown in FIG. 2, the transport unit 12 is configured to move the clamp 14 along the horizontal direction with the insertion blade 16 inserted below the bone b. . Moreover, the clamp tool 14 is configured to swingably hold the boned meat Mb. As a result, during insertion, the insertion blade 16 always receives the gravity of the boned meat Mb. Therefore, since the insertion blade 16 is in contact with the lower surface of the bone portion b, the insertion can be 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, it is possible to reduce the thickness m remaining in the bone b and to improve the yield of the separated thickness m. In FIG. 2, a line c shows a cut surface by the cutting insert 16.

In one embodiment, as shown in FIG. 1, the clamp 14 has a recess 14 a opened upward, and the boned meat Mb is inserted into the recess 14 a and loosely fitted. By this, the clamp tool 14 can grip the boned meat Mb so as to be pivotable about the clamp tool 14.

In one embodiment, the insert 16 is configured to rest during at least the insertion of the boned meat Mb. According to this embodiment, since the insertion blade 16 is stationary during insertion, the control mechanism for controlling the movement of the insertion blade 16 is not necessary. Moreover, the muscle insertion blade 16 can be made to follow the bone part b by making the muscle insertion blade 16 stand still with respect to the moving boned meat Mb. In particular, when the insertion blade 16 is inserted below the bone portion b, the gravity of the bone portion b is applied to the insertion blade 16 so that the insertion blade 16 can naturally be along the lower surface of the bone portion b.

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

In one embodiment, the insertion blade 16 is inserted into the boned meat Mb at the downstream side of the clamp device 14 in the conveying direction. That is, retract the insertion blade 16 from the transport path Tr of the boned meat Mb until the clamp tool 14 passes by in front of the insertion blade 16, and after the clamp tool 14 passes through the delivery path Tr to the transport path Tr. Place and insert into the boned meat Mb.
According to this embodiment, the insertion blade 16 can be inserted into the insertion position of the boned meat Mb without hitting the clamp 14.

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

In one embodiment, at the time of insertion, a space is provided between the tip of the insertion blade 16 and the cutting board 18. According to this embodiment, since the divided portion m between the tip of the inserter 16 and the cutting board 18 is not cut, it is possible to insert the portion m without dividing it into two. As a result, since the meat portion m separated from the bone portion b does not separate and becomes a mass of one-piece meat, it is possible to maintain the value as a true meat.

In one embodiment, as shown in FIG. 1, the correction member 20 includes the correction member 20, and the correction member 20 cuts the direction of the boned meat Mb on the upstream side in the transport direction from the insertion position by the insertion blade 16 at the insertion. Correct to the direction suitable for By this, it is possible to accurately score the desired place between the bone b and the meat m.
In one embodiment, as shown in FIG. 1, the correction member 20 is formed in a plate shape and disposed in the vertical direction.

In one embodiment, as shown in FIG. 1 and FIG. 2, the pressing member 22 is disposed above the creasing position of the creasing blade 16 with respect to the boned meat Mb on the transport path Tr, and the creasing member At 22, the boned meat Mb being transported is pressed from above. The pressing member 22 is movable by the pressing portion 24 to a position for pressing the boned meat Mb. By pressing the boned meat Mb from above with the pressing member 22 at the time of creasing, the boned meat Mb can be held at a position where creasing can be performed, and creasing can be reliably performed.

In one embodiment, the presser bar 23 is attached to the tip of the presser member 22 formed in an arm shape. The presser bar 23 extends in a direction orthogonal to the transport path Tr, and can press the boned meat Mb without separating from the boned meat Mb from above at the time of creasing. The pressing unit 24 is configured of, for example, an air cylinder. A piston rod (not shown) of the air cylinder rotates the pivot shaft 25 of the pressing member 22 to bring the pressing bar 23 into contact with the boned meat Mb. In particular, when the 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 insertion blade 16 and can hold the boned meat Mb in the insertion position.

In one embodiment, as shown in FIG. 4, the clamp 14 includes a wall 60 (first wall) having a recess 14 a into which the boned meat Mb is inserted, and a wall 60 on the far end side of the recess 14 a. And a wall portion 62 (second wall) provided in the intersecting direction. When the clamp 14 is moved, the back end of the recess 14 a is positioned above the wall 62. Therefore, a wall portion 60 of height H exists between the deep end of the recess 14 a and the upper surface of the wall portion 62.
According to this embodiment, since the wall portion 60 of the height H is present, a gap is formed between the boned meat Mb inserted in the recess 14 a and the upper surface of the wall portion 62. The boned meat Mb is swingably supported with the recess 14a as a fulcrum, and since there is a gap, the rocking motion of the boned meat Mb around the recess 14a is facilitated, and the swing angle is increased. can do.

In one embodiment, as shown in FIG. 4, the clamp tool 14 includes a wall 64 (third wall) and a wall 66 (fourth wall) fixed to at least one of the first wall or the second wall. Have. The

walls

64 and 66 are arranged to surround one side of the boned meat Mb to be inserted into the recess 14 a from both sides. The distance between the

walls

64 and 66 is configured to extend away from the wall 60. According to this embodiment, since the distance between the wall 64 and the wall 66 is configured to expand in the direction away from the wall 60, the boned meat Mb is point-supported by the recess 14a. As a result, the boned meat Mb can be easily rocked about the support point.

In one embodiment, as shown in FIG. 1, a driving unit that can rotate the insertion blade 16 between the insertion position on the conveyance path Tr of the bone Mb and the retraction position from the insertion position when inserting the insertion muscle as shown in FIG. 26 is provided. The drive unit 26 includes an air cylinder 28. By reciprocating the piston rod 30 of the air cylinder 28, the arm 32 connected to the piston rod 30 rotates in the horizontal direction. When the arm 32 pivots, the pivot shaft 34 located at the pivot center of the arm 32 and connected to the arm 32 pivots about the axis. Then, the arm 36 fixed to the rotation shaft 34 is rotated, and the insert blade 16 attached to the arm 36 is turned to a position where the boned meat Mb is inserted and a position retracted from the position.

In one embodiment, the drive unit 40 is provided to move the cutting board 18 between the support position facing the insert blade 16 with the boned meat Mb and the position retracted from the support position. The drive unit 40 is configured such that a piston rod (not shown) pivots the pivot shaft 44 in the air cylinder 42 by the operation of the air cylinder 42. An arm 46 is attached to the pivot shaft 44, and a seat plate 48 for supporting the cutting board 18 is attached to the other end of the arm 46. By turning the rotation shaft 44, the cutting board 18 can be moved to a support position facing the insertion blade 16 with the boned meat Mb interposed therebetween and a position retracted from the support position.
In the embodiment shown in FIG. 1, the parallelogram link mechanism is configured by the plurality of pivot shafts 44 and the arms 46. The cutting mechanism 18 disposed in the vertical direction can be moved parallel to the supporting position and the position retracted from the supporting position along the vertical direction by the link mechanism.

In one embodiment, the drive unit 50 is provided to move the correction member 20 to the transport path Tr and a position for retracting from the transport path Tr at the time of scoring. In the drive unit 50, the piston rod 54 of the air cylinder 52 is connected to the support arm 56 to which the correction member 20 is attached. The correction member 20 can be moved to a position for correcting the direction of the boned meat Mb and a position withdrawn from the correction position along the transport path Tr slightly upstream of the insertion position by the insertion blade 16 by the operation of the air cylinder 52.
In one embodiment, the insertion blade 16, the cutting board 18, and the correction member 20 are controlled by the control unit 58 described later so as to move to the transport path Tr substantially simultaneously. This makes it possible to shorten the creasing time required for each boned meat Mb.

In one embodiment, as shown in FIG. 5, the 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. Thus, the timing at which the insertion blade 16 is disposed at the insertion position, the timing at which the pressing member 22 is disposed at the position pressing the boned meat Mb, the timing at which the cutting board 18 is disposed at the support position, and the correction member 20 at the correction position. Control the placement timing. By providing the control unit 58, the creasing process can be performed efficiently and efficiently.

In one embodiment, as shown in FIGS. 2 and 3, the boned meat Mb is, for example, a boned flesh. The bone-and-bone flesh shown in FIGS. 2 and 3 shows the bone-and-bone flesh of a food bird as an example. The bone-bearing limb has a bone portion b and a meat portion m attached to the periphery of the bone portion b, and the ankle portion f is gripped by the clamp 14 and conveyed in the direction of the arrow a. An axially central portion has a knee portion N, and an inner side of the knee portion N has a knee joint portion n.

In one embodiment, the creasing apparatus 10 can be applied to a dismantling apparatus that separates the bones and meat of the edible animal and animal carcass. In this case, the creasing device 10 is provided in front of the processing station that separates the bone and the meat.
According to this embodiment, by providing the creasing device 10, creasing can be performed without stopping the boned meat Mb, and the disassembly processing efficiency can be improved. Also, when the insertion blade 16 is always in contact with the lower surface of the bone portion b, the weight of the bone-in meat Mb can be added along the surface of the bone portion b in order to be added to the insertion blade 16 The meat portion m remaining in the bone portion b can be reduced.

As shown in FIG. 6, first, the boned meat Mb is gripped by the clamp tool 14 according to one embodiment, and the boned meat is conveyed such that the bone portion b extends in the horizontal direction, as shown in FIG. (Conveying step S10). Next, the insertion blade 16 is inserted into the transported boned meat Mb to form a cut between the bone portion b and the meat portion m (muscle insertion step S12).
According to the above method, at the time of muscle insertion, the boned meat Mb is conveyed along the horizontal direction by the clamp tool 14 in a state where the muscle insertion blade 16 is inserted into the boned meat Mb. It is possible to crease without doing. This can improve the processing efficiency.

In one embodiment, in the feeding step S12, the boned meat Mb can be rocked in the feeding step S10 so that the feeding along the bone portion b is performed by the feeding blade 16 as the clamp tool 14 moves. Hold the According to this embodiment, since the boned meat Mb is swingably gripped by the clamp tool 14, the creasing blade 16 always receives the gravity of the boned meat Mb at the time of creasing. Therefore, since the 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, it is possible to reduce the thickness m remaining in the bone b and to improve the yield of the separated thickness m.

In one embodiment, in the scoring step S12, the boned meat Mb is positioned and supported by the cutting board 18 disposed at a position facing the scoring blade 16 and the distance between the tip of the cutting edge 16 and the cutting board 18 Try to put
According to this embodiment, since the muscle portion m can be muscled without being divided into two by placing a space between the tip end of the muscle insertion blade 16 and the cutting board 18, after separation from the bone portion b Since the boned meat Mb of the present invention becomes a mass of meat without separation, the value as meat can be enhanced.

In one embodiment, as shown in FIGS. 2 and 3, the boned meat Mb is a boned flesh such as, for example, a food bird. In the transfer step S10, the boned leg meat is transferred sideways so that the knee portion N is positioned upward and the bone portion b is curved upward. Further, in the creasing step S12, the creasing blade 16 is inserted into the lower part of the bone portion b so that the creasing blade 16 is in sliding contact with the bone portion b.
According to this embodiment, at the time of insertion, since the insertion blade 16 receives the gravity of the boned meat Mb, it can always be disposed at the boundary between the bone portion b and the meat portion m. Further, since the boned meat Mb is transported sideways so that the knee portion N is positioned upward and the bone portion b is curved upward, the bone portion b faces in a direction to contact the insertion blade 16. By this, since it is possible to make the insertion blade 16 always follow the curved bone portion b, the meat portion m remaining in the bone portion b can be reduced.

According to one embodiment, when the bone with meat is gripped and scored by the clamp tool, processing efficiency can be improved by scoring without stopping the movement of the clamp tool. In addition, it is possible to reduce the amount of meat remaining in the bone and to improve the yield of the meat.

DESCRIPTION OF SYMBOLS 10 Cracking device 12 Conveying unit 14 Clamping tool 14a Recess 16 Creasing blade 18 Chopping board 20 Correction member 22 Press down member 23 Press down bar 24 Press down

part

25, 44 Rotating

shaft

26, 40, 50

Drive part

28, 42, 52

Air cylinder

30, 54

Piston rod

32, 36, 46 Arm 34 Pivot shaft 48 Seat plate 56 Support arm 58 Control section 60 Wall (first wall)
62 wall (second wall)
64 wall (3rd wall)
66 Wall (4th wall)
Mb boned meat N knee Tr transport route b bone c c cutting plane f ankle m meat n knee joint

Claims

A clamp for holding a boned meat,
An insertion blade for performing the above-mentioned bone-in-bone muscle insertion;
A transport unit for moving the clamp along a horizontal direction with the insertion blade inserted in the boned meat;
Bone creasing device characterized in that it comprises.
The transport unit is configured to move the clamp along a horizontal direction in a state where the insertion blade is inserted below the bone portion.
The apparatus according to claim 1, wherein the clamp device is configured to swingably hold the boned meat.
The apparatus according to claim 1 or 2, wherein the insertion blade is configured to rest at least during the insertion of the bone-in meat.
The muscle according to any one of claims 1 to 3, wherein the insertion blade is configured to be inserted into the boned meat at the downstream side of the moving direction of the clamp tool. Insertion device.
It has a cutting board which can be arranged at a supporting position which is the same position as the creasing blade and faces the creasing blade in the moving direction of the clamp tool and which can support the boned meat being transported at the supporting position. A bone and meat creasing device according to any one of claims 1 to 4, characterized in that.
6. The apparatus according to claim 5, wherein a space is provided between the tip of the insertion blade and the cutting board.
The bone with a bone according to any one of claims 1 to 6, further comprising a correction member for correcting the direction of the bone-in-place on the upstream side of the position of the muscle insertion by the groove insertion when the muscle is inserted. Meat creasing device.
A pressing member disposed above the boned meat at the same position as the creasing blade in the moving direction of the clamp tool, for pressing the boned meat from above;
A pressing unit that allows the pressing member to move to the pressing position;
A bone and meat creasing apparatus according to any one of the preceding claims, characterized in that it comprises:
The clamp device is
A first wall having a recess into which the boned meat is inserted;
A second wall provided on the far end side of the recess in a direction intersecting the first wall;
Have
9. The apparatus according to any one of the preceding claims, wherein the back end of the recess is located above the second wall when the clamp is moved.
The clamp device is fixed to at least one of the first wall and the second wall, and third and fourth walls disposed so as to surround one side of the boned meat inserted into the recess from both sides Have
The apparatus according to claim 9, wherein a distance between the third wall and the fourth wall is configured to expand in a direction away from the first wall.
Conveying the boned meat with a clamp and conveying the boned meat in a posture along the horizontal direction of the bone portion of the boned meat;
A muscle inserting step of inserting a setting blade into the boned meat to be transported to form a cut between the bone portion and the meat portion of the boned meat;
A method of creasing boned meat, characterized in that it comprises:
In the conveying step, the boned meat is gripped so as to be rockable so that a creasing is performed along the bone by the creasing along with the movement of the clamp tool in the creasing step. The method for creasing boned meat according to claim 11.
In the creasing step,
13. The bone-bearing meat is positioned and supported by a cutting board disposed at a position facing the groove insertion blade, and a space is provided between the tip of the groove insertion blade and the cutting board. The method of muscled meat with bones described in.
The boned meat is a boned leg meat,
In the transporting step, the bone with limb is transported in a posture along the horizontal direction such that the knee portion is positioned upward and the bone portion is curved upward,
14. The creasing step according to any one of claims 11 to 13, wherein in the creasing step, the creasing blade is inserted into a lower portion of the bone portion and the creasing blade is in sliding contact with the lower portion of the bone portion. How to make boned meat as described.