JP2001149001A - Method of automatically making cut for removing bone from chicken dark meat and unit for making the same - Google Patents
Method of automatically making cut for removing bone from chicken dark meat and unit for making the sameInfo
- Publication number
- JP2001149001A JP2001149001A JP33389499A JP33389499A JP2001149001A JP 2001149001 A JP2001149001 A JP 2001149001A JP 33389499 A JP33389499 A JP 33389499A JP 33389499 A JP33389499 A JP 33389499A JP 2001149001 A JP2001149001 A JP 2001149001A
- Authority
- JP
- Japan
- Prior art keywords
- creasing
- knife
- bone
- thigh
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0069—Deboning poultry or parts of poultry
- A22C21/0076—Deboning poultry legs and drumsticks
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は食鶏の左右の腿肉の
脱骨機における脱骨の前工程として必要とする筋入れ作
業の自動化を図った食鶏腿肉脱骨用自動筋入れ方法とそ
の装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic creasing method for deboning chicken thigh meat, which is intended to automate creasing work required as a pre-step of deboning in left and right thigh deboning machines of chicken. And its equipment.
【０００２】[0002]
【従来の技術】食用鳥獣の大々的飼育、屠殺、及び屠殺
処理の大規模化に伴い、従来より各種の自動化が行なわ
れているが、本発明者等は、屠体から切り離した腿肉の
脱骨作業の自動化と該脱骨機にワークを連続搬送して、
複数の一時滞留用バッファコンベヤを介して複数の脱骨
機に分割ローディングする、腿肉オートローディングシ
ステムを先に開発した。但し上記脱骨の前工程として必
要とする筋入れ作業は手作業に終始していた。2. Description of the Related Art With the large-scale breeding, slaughtering, and slaughtering of edible birds and animals, various kinds of automation have been conventionally performed. However, the present inventors have proposed removing the thigh meat separated from the carcass. Automation of bone work and continuous transfer of work to the deboning machine,
We have developed a thigh auto-loading system that splits loading on multiple deboning machines via multiple temporary buffer conveyors. However, the creasing work required as a pre-step of the above-mentioned deboning has always been a manual operation.
【０００３】しかし、上記オートローディングシステム
において、省人化、歩留まり向上、正肉形状の安定した
商品供給、ワークの供給率向上を図るためには、筋入れ
作業の自動化は不可欠である。However, in the above-mentioned auto-loading system, automation of the creasing operation is indispensable in order to save labor, improve the yield, supply a stable product with a stable thickness, and improve the supply rate of the work.
【０００４】また、特開平１１−４６５４号公報記載の
食鶏腿肉サイドカット装置に係わる発明が開示されてい
るが、 ａ、保持手段； ａ−１、図７（Ａ）、（Ｂ）に示すように腿肉の平面方
向を２枚の板（左右の押さえ板６１、６２）により挟持
し腿肉の膝関節部１２ｃの屈曲部の外側上下を中央押さ
え板６４ａ、６４ｂで押さえ、三方から保持させてい
る。上記中央押さえ板６４ａ、６４ｂは中央押さえ板６
４とともに同一ブラケット６７ａに取り付けられ引っ張
りスプリング６５によりワークの膝関節の後側より鋏み
勝手に設けられ、腿肉１０を図７（Ｂ）に示すようにく
の字状に前側に湾曲させるように付勢している。Japanese Patent Application Laid-Open No. 11-4654 discloses an invention relating to a chicken thigh side-cutting device, which includes: a, holding means; a-1, FIGS. 7 (A) and 7 (B). As shown, the plane direction of the thigh is sandwiched between two plates (left and right pressing plates 61 and 62), and the upper and lower sides of the bent portion of the knee joint 12c of the thigh are pressed by the center pressing plates 64a and 64b, from three directions. I keep it. The center pressing plates 64a and 64b are the center pressing plates 6
4 and attached to the same bracket 67a by a tension spring 65 so that the thigh 10 is bent forward from the back of the knee joint of the work, as shown in FIG. 7 (B). It is energizing.
【０００５】ｂ、腿肉の足首部に刃物を刺し込むための
位置決め手段； ｂ−１、足首部の位置決め方法として図７（Ａ）、
（Ｂ）に示すように、位置決め金具６３の溝６３ａに足
首部（ホック部の下側部分）をハンガーで吊架した状態
で入れて位置決めする。 ｃ、保持された腿肉に側方から刃物を突き刺す刃物移動
手段手段； ｃ−１、図７（Ａ）、（Ｂ）に見るように、刃物７０は
腿肉１０を貫通しない程度の所定深さだけ突き刺し、刃
物７０は下腿骨１２ｂのごく近傍でその前側に突き刺
す。 ｄ、刃物を下方へ移動させる機能； ｄ−１、刃物は円弧軌道に沿ってスイング或いは回動動
作をし、腿肉の骨部に沿って切り込む。[0005] b, positioning means for piercing a blade into the ankle of the thigh; b-1; FIG.
As shown in (B), the ankle (the lower part of the hook) is inserted into the groove 63a of the positioning metal member 63 while being suspended by a hanger and positioned. c, blade moving means for penetrating the blade from the side into the held thigh; c-1, a predetermined depth such that the blade 70 does not penetrate the thigh 10 as shown in FIGS. 7 (A) and 7 (B). The blade 70 pierces the front side of the lower leg bone 12b very close to the lower leg 12b. d, Function of moving the blade downward; d-1. The blade swings or rotates along an arc trajectory and cuts along the bone of the thigh.
【０００６】ｅ、刃物下方への移動に際し、その切り込
み力に合わせて腿肉を逃す手段； ｅ−１、スイング動作をする刃物７０が下腿骨１２ｂの
突起部分である膝関節部１２ｃに差しかかると刃物７０
が引っ掛かって切り込み力を増すようになるが、これに
伴い腿肉１０が刃物７０に押され中央押さえ板６４の分
割部６４ｃを押して後方へ逃げるようにしてある。 ｅ−２、刃物７０の軌跡と骨部の形状とが一致せず、刃
物７０が骨部に当たりそうな場合であっても、切り込み
力に合わせて腿肉１０が適宜逃げ、骨部を切らずに刃物
７０を骨部に正確に沿わせることができる。E, means for releasing the thigh meat in accordance with the cutting force when moving the blade downward; e-1. The blade 70 which performs a swing operation reaches the knee joint 12c which is a projection of the lower leg bone 12b. And knife 70
, The cutting force is increased, and accordingly, the thigh 10 is pushed by the cutting tool 70 and pushes the divided portion 64c of the central holding plate 64 to escape backward. e-2, Even if the locus of the blade 70 does not match the shape of the bone, and the blade 70 is likely to hit the bone, the thigh 10 escapes appropriately according to the cutting force and does not cut the bone. The blade 70 can be accurately aligned with the bone.
【０００７】ところで、上記提案についても下記問題点
を内蔵している。即ち、ａ−１項記載の、保持手段はワ
ークの大小に係わらず筋入れ姿勢を確実に取らせること
ができることが必要で、ワークの腿肉内側平坦面を筋入
れナイフの切り下げ面に直角に形成させることが必要問
題点である。また、中央押さえ板６４ａ、６４ｂが膝関
節部１２ｃの後方でワークをくの字状に湾曲させるよう
に付勢力する構造を持っているがワークの大小に対応す
る自由度はなく、上記二つの中央抑え板を個別に制御出
来ないため、骨部に沿ってのきめの細かい調節が困難で
ある。[0007] The above proposals also have the following problems. That is, it is necessary that the holding means described in the item a-1 be capable of reliably taking the creasing posture regardless of the size of the work, and the flat surface on the inner side of the thigh of the work is perpendicular to the cut-down surface of the scoring knife. It is a necessary problem to form. In addition, the central pressing plates 64a and 64b have a structure in which the work is biased so as to bend the work in a V-shape behind the knee joint 12c, but there is no degree of freedom corresponding to the size of the work. Fine control over the bone is difficult because the central restraint cannot be individually controlled.
【０００８】ｂ−１項記載の、足首部の位置決め方法と
して、位置決め金具６３の溝６３ａに足首部（ホック部
の下側部分）をハンガーで吊架した状態で入れて位置決
めをしているが、ワークの大きさにより前記位置決め金
具６３の溝６３ａに収納される状況は変化し、例えば捻
れて挿入されたり、ガタのある状態で収納される場合も
ある。そのため、刃物の刺し込み位置は骨部より離れた
位置で刺し込まれたり、骨部に切り込む形で挿入される
場合もあり、ナイフの刺し込み位置は不安定となり骨部
を傷つけたり肉に確実に刺し込むことが不可能となり歩
留まり低下の原因を形成する問題がある。As a method of positioning the ankle part described in the item b-1, the ankle part (lower part of the hook part) is put in the groove 63a of the positioning metal fitting 63 in a state of being hung by a hanger for positioning. Depending on the size of the work, the state of being housed in the groove 63a of the positioning bracket 63 changes, and for example, the work may be inserted in a twisted state or housed with play. For this reason, the blade may be inserted at a position farther from the bone, or may be inserted into the bone in such a way that the knife is inserted into the bone. This makes it impossible to pierce the substrate and causes a decrease in yield.
【０００９】ｃ−１項記載の、刃物７０は腿肉１０を貫
通しない程度の所定深さだけ突き刺せ、刃物７０は骨部
のごく近傍でその前側に突き刺す構成にしているが、刃
物７０の先端が完全に突き抜けない状態で切り下げた場
合、ナイフは片持ち構造のため、未切断の肉ないし皮が
影響して切り下げ面が安定しせず、骨部を傷付け、歩留
まり低下の問題がある。 ｄ−１項記載の、刃物７０は円弧軌道７０ａに沿ってス
イング或いは回動動作をし、腿肉の骨部に沿って切り込
む構成にしているが、ワークの骨部湾曲部の曲率は一定
でなく必ずしも骨部に沿っての筋入れは不可能である。The cutting tool 70 described in the item c-1 can be pierced only to a predetermined depth that does not penetrate the thigh 10, and the cutting tool 70 is pierced in the vicinity of the bone portion and in front of the bone. If the knife is cut down in a state where the tip does not completely penetrate, the knife has a cantilever structure, so that the cut surface is not stable due to uncut meat or skin, and there is a problem that the bone is damaged and the yield is reduced. The cutting tool 70 described in the section d-1 swings or rotates along the circular arc track 70a and cuts along the bone of the thigh meat. However, the curvature of the bone curved portion of the work is constant. It is not always possible to score along the bone.
【００１０】ｅ−１項記載の、スイング動作をする刃物
７０が骨部の突起部分である膝関節位１２ｃに差し掛る
と刃物７０が引っ掛かって切り込み力を増すようになる
が、これに伴い腿肉１０が刃物７０に押され中央押さえ
板６４の分割部６４ｃを押して後方へ逃げる構成により
膝関節部の筋入れを行なっているが、上記刃物の膝関節
部への切り込みによる脱臼の問題を内蔵する。[0010] When the blade 70 that performs the swing operation described in the item e-1 reaches the knee joint position 12c, which is the projection of the bone, the blade 70 is hooked to increase the cutting force. The flesh 10 is pressed by the blade 70 and pushes the split portion 64c of the center pressing plate 64 to escape rearwardly, so that the knee joint is scored. However, the problem of dislocation due to the cutting of the blade into the knee joint is incorporated. I do.
【００１１】[0011]
【発明が解決しようとする課題】本発明は、上記問題点
解決のためになされたもので、食鶏腿肉脱骨工程の省人
化と歩留まり向上、正肉形状の安定、ワークの供給率向
上を図るべく、人手による筋入れ作業と同様に、出来る
限り骨に沿い、膝関節部の軟骨を傷つけることなく、且
つワークの大きさによる影響を受けることなく自動的に
筋入れを可能にした食鶏腿肉脱骨用自動筋入れ方法とそ
の装置の提供を目的とするものである。SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is possible to save labor and improve the yield of a chicken thigh deboning process, to stabilize the shape of a regular meat, and to supply a workpiece. In order to improve the performance, similar to manual scoring work, automatic scoring was possible along the bone as much as possible, without damaging the cartilage of the knee joint and without being affected by the size of the work. It is an object of the present invention to provide an automatic creasing method for deboning chicken thigh meat and an apparatus therefor.
【００１２】[0012]
【課題を解決するための手段】そこで、本発明の食鶏腿
肉脱骨用自動筋入れ方法は、食鶏腿肉脱骨工程の前段に
行なう吊り下げ状態にある食鶏腿肉ワークを保持し筋入
れナイフを刺し込む保持工程と、刺し込んだ刃物をワー
クの骨部に沿って切り下げる切り下げ工程とからなる食
鶏腿肉脱骨用自動筋入れ方法において、上記保持工程
は、ワークの腿肉内側平坦面が筋入れ切り下げ面に対し
直角鉛直面を形成する姿勢制御工程と、姿勢制御工程に
より姿勢制御されたワークの足首骨部を筋入れナイフの
刺し込み位置に対し位置決めクランプする刺し込み位置
の位置決め工程と、位置決めクランプされた足首骨部横
に筋入れナイフの刃先を刺し込む工程よりなり、上記切
り下げ工程は、筋入れナイフを足首より大腿骨の大腿骨
頭まで鉛直直線下降させ、足首より膝関節までの下腿骨
に沿って下降するナイフ刃面に対し骨部の押圧を適宜変
更切り下げる下腿骨筋入れ工程と、刃面に対し膝関節部
への押圧を解除して膝関節部の脱臼を防止する膝関節筋
入れ工程と、膝関節より下部の大腿骨に沿って下降する
ナイフ刃面に対し骨部の押圧を適宜変更切り下げる大腿
骨筋入れ工程よりなるようにしたことを特徴とする。SUMMARY OF THE INVENTION Therefore, an automatic creasing method for deboning chicken thigh meat according to the present invention holds a chicken thigh work in a suspended state which is performed prior to the chicken bone deboning step. In an automatic creasing method for deboning chicken and thigh meat comprising a holding step of inserting a scoring knife and a cutting-down step of cutting down the inserted knife along the bone of the work, the holding step includes: An attitude control process in which the flat surface inside the meat forms a vertical plane perpendicular to the scoring depressed surface, and piercing for positioning and clamping the ankle bone of the workpiece whose attitude has been controlled by the attitude control process to the piercing position of the scoring knife The step of positioning and the step of piercing the cutting edge of the scoring knife beside the ankle bone part where the positioning is clamped. The above-mentioned depressing step vertically lowers the scoring knife from the ankle to the femoral head of the femur. Press the bone to the knife blade surface that descends along the lower leg from the ankle to the knee joint, appropriately changing the pressing of the bone to cut the lower leg bone, and release the pressing of the blade surface to the knee joint to release the knee A knee joint creasing step for preventing dislocation of the joint, and a femur creasing step for appropriately changing the pressing of the bone to the knife blade surface descending along the femur below the knee joint. It is characterized by.
【００１３】ワークに対する筋入れが、ワークの足首よ
り大腿骨頭まで下腿骨、膝関節、大腿骨に沿い骨部や中
間の膝関節に切り込みや損傷を与える事無く歩留まり良
く行なうためには、第１に、筋入れの過程においてワー
クを、例えば水平の俎の上にワークの腿肉内側の平坦面
を置くようにして、安定した状態で筋入れを行なう必要
がある。第２に、筋入れナイフによる刺し込みには、前
記腿肉内側平坦面を俎に載置したときの該俎上に自然の
形で横臥された足首のアキレス腱側の骨部にごく接近さ
せた状態で筋入れナイフを直角に刺し込む必要がある。
第３に、刺し込んだ筋入れナイフの切り下ろしには、ナ
イフを直線上に移行させ、移行するナイフの刃先でなく
当該刃物の傾斜刃面を持つ平坦面を下腿骨や大腿骨の骨
部に押圧させることにより、骨部への切り込みや損傷を
最小に抑える必要がある。[0013] In order for the work to be creased from the ankle to the femoral head of the work along the femur, the knee joint, and the femur, and to provide a good yield without cutting or damaging the bone or the middle knee joint, the first step is to perform the following steps. In addition, it is necessary to perform the creasing in a stable state by placing the work in the creasing process, for example, placing the flat surface inside the thigh of the work on a horizontal line. Secondly, when the stab is stabbed by the creasing knife, the ankle lying on the side of the ankle lying naturally on the side of the thigh when the flat side of the thigh is placed on the side of the side is very close to the bone on the Achilles tendon side. It is necessary to pierce the scoring knife at a right angle.
Thirdly, when cutting down the stabbed scoring knife, the knife is moved in a straight line, and the flat surface having the inclined blade surface of the cutting tool is used instead of the cutting edge of the moving knife, and the bones of the lower leg and the femur. To minimize incision and damage to the bone.
【００１４】そこで、本発明の食鶏腿肉脱骨用自動筋入
れ方法では、保持工程を、ワークの姿勢を規制する上記
第１の工程である姿勢制御工程と、第２の工程である刺
し込み位置の位置決め工程に分けて行なうようにし、第
１の工程の姿勢制御により切り下げ面に対し直角の鉛直
面上にワークの吊り下げ姿勢を制御規制し、規制された
状態のワークに筋入れナイフの刺し込みをする第２の工
程を行い、安定した歩留まりの良い切り下げが期待がで
きる刺し込み位置の自動的位置決め工程を行い、最後に
切り下げ工程を配設したものである。そして、切り下げ
工程では上下プッシャを設け足首部の押圧と大腿骨の押
圧を個別に圧力制御するようにしたものである。即ち、
直線状に鉛直下降する筋入れナイフに、下腿骨工程と膝
関節工程と大腿骨工程に分け、個別に刃物に対する下腿
骨、膝関節、大腿骨の圧力制御を行ない、切り込みない
し損傷を防止した筋入れを可能にしている。Therefore, in the automatic creasing method for deboning chicken thigh meat according to the present invention, the holding step includes a posture control step as the first step for regulating the posture of the work, and a stabbing step as the second step. The first step is to control the hanging posture of the work on a vertical plane perpendicular to the cut-down surface by controlling the posture in the first step, and the knife is used to cut the work in the restricted state. A second step of performing the insertion is performed, a step of automatically positioning the insertion position at which stable and good yield reduction can be expected is performed, and finally a lowering step is provided. In the lowering step, upper and lower pushers are provided to individually control the pressure on the ankle and the pressure on the femur. That is,
A straightening and descending scoring knife is divided into a lower leg process, a knee joint process, and a femoral process, and the pressure of the lower leg, the knee joint, and the femur is individually controlled with respect to the blade to prevent cutting or damage. It is possible to put.
【００１５】また、請求項１記載の姿勢制御工程は、ワ
ークの腿肉内側平坦面を筋入れ切り下げ面に直角に設け
た鉛直基準部材上に当接させ筋入れナイフ側に設けた対
向鉛直面の肉押さえとの間で押圧して吊り下げワークの
方向規制をするようにしたことを特徴とする。Further, in the posture control step according to the first aspect, the flat surface on the inner side of the thigh of the work is brought into contact with a vertical reference member provided at right angles to the scoring cut-down surface and the opposed vertical surface provided on the scoring knife side. And the direction of the suspended work is regulated by pressing between the work and the meat retainer.
【００１６】上記請求項２記載の発明により、請求項１
記載の姿勢制御は、吊り下げ状ワークを筋入れナイフの
切り下げ面に直角に鉛直基準面を設け、該基準面で前記
俎の代行をさせ該基準面上に、ワークの腿肉内側平坦面
を当接させ、筋入れナイフ側に設けた対向する肉押さえ
との間で押圧して、ワークの吊り下げの向きを切り下げ
面に直角に規制し、後段の刺し込み位置の位置決めをよ
り正確に行なうようにしている。According to the second aspect of the present invention, a first aspect is provided.
In the posture control described above, a suspended reference work is provided with a vertical reference plane perpendicular to the cut-down surface of the knife, and the above-mentioned reference plane is used as a substitute for the crawling, and the thigh inside flat surface of the work is placed on the reference plane. Abutting and pressing between opposing meat presses provided on the creasing knife side, regulates the direction of suspension of the work at right angles to the cut-down surface, and performs more accurate positioning of the piercing position at the subsequent stage Like that.
【００１７】また、請求項１記載の足首骨部の刺し込み
位置の位置決め工程は、姿勢制御工程により足首のアキ
レス腱側を前記切り下げ面に平行に設定した後、筋入れ
ナイフの刃先に対し横方向に所定距離を置いて前記鉛直
基準部材に直角に設けた横基準部材に前記足首のアキレ
ス腱の反対側を上プッシャにより押圧クランプし、押圧
クランプ状態において筋入れナイフを刺し込み刃先が足
首骨部の近接部位に正確に刺し込み可能としたことを特
徴とする。Further, in the positioning step of the piercing position of the ankle bone part according to the first aspect, after the Achilles tendon side of the ankle is set in parallel with the cut-down surface in the posture control step, the step is performed in the lateral direction with respect to the cutting edge of the scoring knife. At a predetermined distance, the opposite side of the Achilles tendon of the ankle is pressed and clamped by an upper pusher to a lateral reference member provided at a right angle to the vertical reference member, and in the pressure clamp state, a scoring knife is pierced and the cutting edge is an ankle bone portion. It is characterized in that it can be accurately inserted into an adjacent part.
【００１８】上記請求項３記載の発明により、筋入れナ
イフの刺し込み位置の位置決め工程は、前段の姿勢制御
により捻れの無い状態でアキレス腱側を横方向の前記切
り下げ面に向けた足首を、筋入れナイフの刃先に対し横
方向に所定距離を置いて前記鉛直基準部材に直角に設け
た横基部材に押圧クランプして所要の位置決めをする。
上記位置決めによれば、ワークの大きさによる影響を受
けることなくガタの発生もなく、また足首の捻れを伴う
事無く、筋入れナイフを骨部を痛める事無く近接位置に
自動的に位置決めして刺し込むことができる。According to the third aspect of the present invention, the step of positioning the piercing position of the scoring knife includes the step of controlling the ankle with the Achilles tendon facing the cut-down surface in a lateral direction without twisting by the posture control in the preceding stage. A predetermined distance is set in the lateral direction with respect to the cutting edge of the insertion knife, and a required position is determined by pressing and clamping a horizontal base member provided at right angles to the vertical reference member.
According to the above-mentioned positioning, there is no backlash without being affected by the size of the work, and without twisting of the ankle, the creasing knife is automatically positioned at the close position without damaging the bone. You can stab.
【００１９】また、請求項１記載の刺し込み工程は、前
記鉛直基準部材の上部に設けた肉逃げ防止ブロックによ
り刃先を皮まで貫通しない程度に深く刺し込み、片持ち
ナイフの刺し込み方向の振れ防止を可能としたことを特
徴とする。In the piercing step according to the first aspect, the blade is pierced deeply by the meat escape preventing block provided above the vertical reference member so as not to penetrate the cutting edge to the skin, and the deflection of the cantilever knife in the piercing direction. The feature is that prevention is possible.
【００２０】上記請求項４記載の発明により、筋入れナ
イフは構造上片持ちナイフのため、刺し込み時に肉への
刺し込みが浅い状態で切り下げると肉部や皮の抵抗で切
り下げ面の向きが変わり、安定した切り下げ面を得るこ
とは困難になる問題点を解決したものである。According to the fourth aspect of the present invention, since the scoring knife is a cantilever knife in structure, if the cut is made with a shallow cut into the meat when the cut is made, the direction of the cut surface is reduced due to the resistance of the meat and the skin. Instead, it solves the problem that it is difficult to obtain a stable devaluation surface.
【００２１】また、請求項１記載の筋入れナイフは片刃
の筋入れナイフを使用し、その表側側面をワークの湾曲
側骨部に略当接状に切り下げ可能にしたことを特徴とす
る。Further, the creasing knife according to the first aspect is characterized in that a single-cutting creasing knife is used, and its front side surface can be cut down substantially in contact with the curved side bone portion of the work.
【００２２】上記請求項５記載の発明により、骨部に沿
っての切り下げ時に筋入れナイフの刃面を当てずに傾斜
刃面の上側の表側を当接させることになり、湾曲骨部で
も刃先が骨部に当たり切り込みを入れることはない。According to the fifth aspect of the present invention, the upper side of the inclined blade surface is brought into contact with the blade surface of the scoring knife without touching the blade surface when cutting down along the bone portion. But does not cut into the bones.
【００２３】次に、請求項１〜請求項５記載の食鶏腿肉
脱骨用自動筋入れ方法を使用した食鶏腿肉脱骨用自動筋
入れ装置は、食鶏腿肉脱骨工程の前段で腿肉を筋入れス
テーションにハンガーを介して搬入するバッファコンベ
ヤに設け、吊架中の食鶏用腿肉のワークをを保持する保
持機構と、保持したワークに筋入れナイフを刺し込みワ
ークの骨部に沿って切り下げる筋入れ機構とよりなる食
鶏腿肉脱骨用自動筋入れ装置において、上記保持機構
は、ワーク吊り下げ中心に向け設定された法線方向の鉛
直直線切り下げ面に対し、ワークの腿肉内側平坦面を押
圧して直角鉛直面を形成させる押圧可能の鉛直基準部材
と筋入れナイフ側に設けてある肉押さえとの間で形成さ
れる姿勢制御部と、足首骨部のナイフ刺し込み位置の位
置決め制御をすべく足首のアキレス腱側を押圧すべく設
けた横基準部材と押圧用上プッシャとよりなる位置決め
部と、ワークの下部横方向の姿勢を制御する下プッシャ
とより構成し、上記筋入れ機構は、前記鉛直基準部材部
材に対向して鉛直状に設けた肉押さえと、肉押さえの右
／左横に鉛直切り下げ面を形成する肉押さえと一体構造
に設けた筋入れナイフと、該筋入れナイフの刺し込みの
ための前後進部と、切り下げのための昇降部とより構成
したことを特徴とする。Next, an automatic creasing device for deboning chicken thigh meat using the automatic creasing method for deboning chicken thigh meat according to any one of claims 1 to 5 is provided. Provided on the buffer conveyor that carries the thigh meat into the creasing station at the previous stage via a hanger, and a holding mechanism that holds the work of the chicken thigh being suspended, and a knife that pierces the held work with a scoring knife In an automatic creasing device for deboning chicken thigh meat comprising a creasing mechanism for cutting down along the bone part of the chicken, the holding mechanism is arranged so that a vertical straight-line cutting surface in a normal direction set toward the center of work suspension. A posture control unit formed between a pressable vertical reference member for pressing a flat surface on the inner side of a thigh of a work to form a right-angled vertical surface and a meat presser provided on a creasing knife side, and an ankle bone unit To control the knife insertion position A positioning part comprising a lateral reference member provided to press the Achilles tendon side of the neck and an upper pusher for pressing; and a lower pusher for controlling a posture in a lower lateral direction of the work, wherein the creasing mechanism comprises the vertical A meat press provided vertically in opposition to the reference member member, a creasing knife integrally provided with the meat press forming a vertical cut-down surface on the right / left side of the meat press, and piercing of the creasing knife And a lifting / lowering unit for devaluation.
【００２４】また、請求項６記載の筋入れ機構は、加減
圧可能の上プッシャと下プッシャとより構成し、下腿部
の切り下げには前記上プッシャを減圧し下プッシャを加
圧する構成とし、大腿部の切り下げ面に対しては斜め上
方に押圧する下プッシャを加圧減圧自在の構造とし、膝
関節の切り下げには上下プッシャの押圧を解除する構造
としたことを特徴とする。Further, the creasing mechanism according to claim 6 comprises an upper pusher and a lower pusher which can be pressurized and depressurized, and when the lower leg is cut down, the upper pusher is depressurized and the lower pusher is pressurized. A lower pusher that presses obliquely upward with respect to the cut-down surface of the thigh has a structure capable of pressurizing and depressurizing, and a structure in which the pressing of the upper and lower pushers is released when lowering the knee joint.
【００２５】上記請求項７記載の発明により、下腿部と
大腿部の筋入れの場合は鉛直直線下降する筋入れナイフ
は骨部に沿い骨部を痛める事無く筋入れができる。ま
た、膝関節部の筋入れの場合は上下プッシャの押圧を解
除するため関節部への切り込みを防止するとともに脱臼
を防止できる。また、請求項６記載の鉛直基準部材の上
部には、筋入れナイフの刺し込み時の足首の肉・皮逃げ
防止ブロックを設けたことを特徴とする。According to the seventh aspect of the present invention, in the case of creasing the lower leg and the thigh, the creasing knife descending vertically straight can be creasing along the bone without damaging the bone. In addition, in the case of creasing the knee joint, the pressing of the upper and lower pushers is released, so that cutting into the joint and dislocation can be prevented. A block for preventing flesh and skin from escaping the ankle when the scoring knife is inserted is provided above the vertical reference member.
【００２６】また、請求項６記載の筋入れナイフは、片
刃ナイフを使用し、該ナイフの峰を上にしてナイフ表側
を骨部に対面させ鉛直基準部材に直角の鉛直面上に切り
下げ面を形成させるとともに、刃先を足首肉・皮逃げ防
止ブロックに直角に保持する構成としたことを特徴とす
る。上記請求項９記載の発明により、筋入れナイフは傾
斜刃面を持つ表側は筋入れをする骨部に接することにな
り、下腿骨、大腿骨の筋入れの際上下プッシャを減圧状
態にしておけば、湾曲状軌跡を描いて骨部を痛める事無
く骨部に沿い筋入れができる。In a sixth aspect of the present invention, there is provided a scoring knife using a single-edged knife, with the ridge of the knife facing upward, the front side of the knife facing the bone, and the cut-down surface being perpendicular to the vertical reference member. It is characterized in that it is formed and the cutting edge is held at a right angle to the ankle meat / skin escape prevention block. According to the ninth aspect of the present invention, the scoring knife has an inclined blade surface and the front side thereof comes into contact with the scoring bone, so that the upper and lower pushers can be kept in a decompressed state when scoring the lower leg and the femur. For example, it is possible to draw a curved trajectory and score along the bone without damaging the bone.
【００２７】なお、自動筋入れ装置は、対称とする腿肉
がそれぞれ内側の平坦面に対し膝関節の湾曲が左右勝手
違いの形態を取っているため、前記横方向基準部材と上
下プッシャ及び筋入れナイフの位置は、ハンガーの芯を
過る軌道の法線方向に対し、それぞれ反対側に設けら
れ、且つ筋入れナイフの表裏も反対側になるため、左右
個別二組の装置から構成してある。In the automatic creasing device, the lateral reference member, the upper and lower pushers, and the streaks are different from each other because the symmetrical thighs are formed such that the curvature of the knee joint is different from each other with respect to the inner flat surface. The position of the scoring knife is provided on the opposite side to the normal direction of the trajectory passing through the hanger core, and the front and back of the scoring knife are also on opposite sides. is there.
【００２８】また、ワークのクランプは、一体構成の鉛
直基準部材とともに後方退避位置より前進させた横方向
基準部材に対する上プッシャの駆動機構の作動により可
能にしたものである。即ち、筋入れステーションにおい
て、ハンガーにより吊架状態で搬入されたワークに対
し、前記吊架されたままの状態の足首に対して、後方に
退避させていた横方向基準部材を鉛直基準部材とともに
規制位置に前進させ、前進した横方向基準部材を介して
上プッシャによりワークを押圧クランプし、クランプ解
除時は上プッシャ及び横方向基準部材の原点復帰により
可能にしたもので、この構成によりハンガーから運ばれ
てきたワークを筋入れステーションで他のクランプ部材
に移載する手間を省くことができるようにしてある。Further, the work can be clamped by operating the drive mechanism of the upper pusher with respect to the horizontal reference member advanced from the rear retracted position together with the vertically integrated reference member. That is, at the creasing station, for the work carried in a suspended state by the hanger, the lateral reference member retracted rearward with respect to the ankle in the suspended state is regulated together with the vertical reference member. The workpiece is pushed and clamped by the upper pusher via the advanced lateral reference member, and when the clamp is released, the workpiece can be returned to the origin by the upper pusher and the lateral reference member. This eliminates the need to transfer the unwound workpiece to another clamping member at the creasing station.
【００２９】[0029]
【発明の実施の形態】以下、本発明を図に示した実施例
を用いて詳細に説明する。但し、この実施例に記載され
る構成部品の寸法、材質、形状、その相対配置などは特
に特定的な記載が無い限り、この発明の範囲をそれのみ
に限定する趣旨ではなく単なる説明例に過ぎない。図１
は本発明の食鶏左側腿肉脱骨用自動筋入れ装置の概略の
構成を示す平面図で、図２はバッファコンベヤのハンガ
ーにより吊架状態で筋入れステーションに搬入されたワ
ークの左側腿肉をクランプする状況を示す図で、（Ａ）
ワーク搬入前の状況を示す図で、（Ｂ）はワークをクラ
ンプする状況を示す図である。図３は筋入れ機構の概略
の構成を示す図で、図４は筋入れの状況を示す図で、
（Ａ）はワークを横方向から見た図で、（Ｂ）は正面か
ら見た図である。図５（ａ）は筋入れナイフが足首部未
貫通の場合に生ずるワークの肉部及び皮の膨れ状況を示
す模式図で、（ｂ）は筋入れナイフによる膝関節部の筋
入れ状況を示す模式図で、図６は図２のワークのクラン
プの前の姿勢制御の状況を示す図で、（Ａ）は鉛直基準
部材である俎の押圧開始初期のワークの姿勢を示し、
（Ｂ）は俎の押圧終了時のワークの姿勢を示す図であ
る。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to an embodiment shown in the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the components described in this embodiment are not merely intended to limit the scope of the present invention, but are merely illustrative examples unless otherwise specified. Absent. FIG.
FIG. 2 is a plan view showing a schematic configuration of an automatic creasing apparatus for deboning chicken left thigh meat according to the present invention. FIG. 2 is a left thigh meat of a work carried to a creasing station suspended by a hanger of a buffer conveyor. FIG. 4A is a diagram showing a situation in which
It is a figure which shows the situation before a workpiece | work carrying in, (B) is a figure which shows the situation which clamps a workpiece. FIG. 3 is a diagram showing a schematic configuration of a creasing mechanism, and FIG. 4 is a diagram showing a situation of creasing.
(A) is the figure which looked at the work from the lateral direction, (B) is the figure which looked at from the front. FIG. 5 (a) is a schematic view showing the swelling state of the meat and skin of the work which occurs when the scoring knife does not penetrate the ankle, and FIG. 5 (b) shows the creasing state of the knee joint by the scoring knife. FIG. 6 is a schematic diagram showing a state of posture control before clamping of the work of FIG. 2, and FIG. 6A shows the posture of the work at the beginning of pressing of a vertical reference member,
(B) is a figure which shows the attitude | position of the workpiece | work at the time of the completion | finish of pressing.
【００３０】図１に示すように、本発明の食鶏左側腿肉
脱骨用自動筋入れ装置は、バッファコンベヤ５１の搬送
軌道５１ａ上の筋入れステーション５２に設けられた保
持機構１３と筋入れ機構１４とより構成する。図に見る
ように、搬送軌道５１ａ上の筋入れステーション５２の
中心を過る軌道５１ａの中心軸芯Ｙ１−Ｙ１の軌道上に
保持機構１３を配設し、軌道の外側に筋入れ機構１４を
配設してある。筋入れ機構１４の先端には前後進可能の
筋入れナイフ２０と肉押さえ２１よりなる一体構造体が
設けられ、該肉押さえ２１を筋入れ機構１４の軸芯Ｙ１
−Ｙ１上に設け、筋入れナイフ２０はバッファコンベヤ
５１の中心Ａに向かってステーション５２の中心を過る
軌道５１ａの中心軸芯Ｙ １−Ｙ１の右側（右側腿肉の場
合は左側）に配設してある。As shown in FIG. 1, the chicken left thigh meat of the present invention
The automatic creasing device for deboning transports the buffer conveyor 51
A guard provided at the creasing station 52 on the track 51a
It comprises a holding mechanism 13 and a creasing mechanism 14. See in the figure
As shown in FIG.
The center axis Y of the orbit 51a passing the center1-Y1In orbit
A holding mechanism 13 is provided, and a scoring mechanism 14 is provided outside the track.
It is arranged. The tip of the creasing mechanism 14 can move forward and backward.
An integrated structure consisting of a creasing knife 20 and a meat retainer 21
The meat presser 21 is provided with an axis Y of the creasing mechanism 14.1
-Y1Provided above, and the scoring knife 20 is a buffer conveyor
Pass the center of station 52 towards the center A of 51
Center axis Y of track 51a 1-Y1On the right side (the place of the right thigh)
On the left).
【００３１】保持機構１３は後記する横基準部材である
基準ブロック１６がバッファコンベヤ５１の中心Ａに向
かって前記筋入れナイフ２０の右側の所定距離Ｓ［図４
（Ｂ）拡大図Ｋ参照］の位置に位置させ、腿肉１０の足
首１１のアキレス腱側を前記基準ブロック１６に当接さ
せ上プッシャ１６ａによりクランプしたとき、足首の中
心が軌道５１ａ上の筋入れステーション５２に位置する
構成にしてある。The holding mechanism 13 has a reference block 16 which is a horizontal reference member to be described later, and a predetermined distance S on the right side of the creasing knife 20 toward the center A of the buffer conveyor 51 [FIG.
(Refer to (B) Enlarged View K], when the Achilles tendon side of the ankle 11 of the thigh 10 is brought into contact with the reference block 16 and clamped by the upper pusher 16a, the center of the ankle is scored on the track 51a. It is configured to be located at the station 52.
【００３２】図２には、バッファコンベヤ５１の筋入れ
ステーション５２へ、ハンガー５０により吊架状態でに
搬入されたワーク（左側腿肉）１０をクランプする状況
を示してあり、図の（Ａ）はワーク搬入前の状況を示す
図で、（Ｂ）はワークをクランプ固定する状況を示す図
である。図の（Ａ）に示すように、保持機構１３は筋入
れステーション５２の鉛直軸芯Ｙ２−Ｙ２（ハンガー５
０の鉛直軸芯、またはハンガー５０に吊架されている腿
肉１０の縦中心線）に対し後方へ後退退避させ、筋入れ
ステーション５２に搬入してくる腿肉１０との間の干渉
から回避するようにしてある。また、筋入れ機構１４も
筋入れナイフ２０とそれに付随して前後進する肉押さえ
２１も、ともに前後進機構２５を介して腿肉１０への接
触直前の状態に後退させ、搬入してくる腿肉１０との間
の干渉を回避させている。なお、ハンガー５０に吊架状
の左側腿肉１０が筋入れナイフ２０により筋入れされる
場合、図１に示すように筋入れナイフ２０はバッファコ
ンベヤの中心Ａに向かってハンガー５０の中心（ステー
ション５２の中心）を過る搬送軌道５１ａの中心軸芯Ｙ
１−Ｙ１（肉押さえ２０が位置する）の右側に平行に位
置させ（右側腿肉の左側）ている。FIG. 2 shows a situation in which the work (left thigh) 10 carried in a suspended state by the hanger 50 is clamped to the creasing station 52 of the buffer conveyor 51, and FIG. FIG. 3B is a diagram showing a situation before the work is carried in, and FIG. As shown in (A) of FIG, the holding mechanism 13 vertical axis of incision station 52 Y 2 -Y 2 (hanger 5
0 with respect to the vertical axis of the thigh 10 or the vertical center line of the thigh 10 suspended on the hanger 50), thereby avoiding interference with the thigh 10 carried into the creasing station 52. I have to do it. Further, both the creasing mechanism 14 and the creasing knife 20 and the meat presser 21 that moves forward and backward accompanying the creasing mechanism are retracted to the state immediately before contact with the thigh 10 via the forward and backward moving mechanism 25, and the thigh to be carried in. The interference with the meat 10 is avoided. When the suspended left thigh 10 is creasing on the hanger 50 with the creasing knife 20, the creasing knife 20 is moved toward the center A (station) of the hanger 50 toward the center A of the buffer conveyor as shown in FIG. 52 center), the center axis Y of the transport path 51a passing through
1 -Y 1 (located on the right side of the right thigh) parallel to the right side of the meat presser 20 (where the meat presser 20 is located).
【００３３】上記位置関係にある筋入れナイフ２０によ
り形成される筋入れ面に対し、腿肉１０の内側平坦面の
向きを前記筋入れ面に対し直角に維持させるべく姿勢制
御の必要がある。また足首の左右位置は筋入れナイフの
刺し込み位置が足首の略中心に位置する足首骨部１２ａ
に対し骨部を傷付けない程度にごく接近した横の位置に
設定する必要がある。保持機構１３は上記事項を勘案し
て構成されたもので、姿勢制御部は、腿肉１０の向きを
規制するべく筋入れステーション５２の中心を過る搬送
軌道５１ａの中心軸芯Ｙ１−Ｙ１に直角の鉛直基準部材
を形成する俎１５と、足首の１１の後側で筋入れナイフ
２０の刺し込み圧力を受けるべく前記俎１５の上部に設
けた足首俎１５ａと、前記肉押さえ２１との間で腿肉１
０を挟持して押圧力を発生させて姿勢を制御する押圧駆
動部を形成するアクチュエータ１５ｂとより構成する。With respect to the creasing surface formed by the creasing knife 20 having the above positional relationship, it is necessary to control the posture so that the direction of the inner flat surface of the thigh 10 is perpendicular to the creasing surface. In addition, the left and right positions of the ankle are the ankle bone portions 12a in which the insertion position of the scoring knife is located substantially at the center of the ankle
It is necessary to set to a horizontal position very close to the bone so as not to damage the bone. The holding mechanism 13 is configured in consideration of the above matters, and the posture control unit controls the center axis Y 1 -Y of the transport path 51 a passing through the center of the creasing station 52 in order to regulate the direction of the thigh 10. 1 , a vertical reference member formed at right angles to 1 , an ankle grip 15 a provided on an upper portion of the ankle 11 to receive the piercing pressure of the scoring knife 20 behind the ankle 11, Between the thighs 1
And an actuator 15b that forms a pressing drive unit that controls the posture by generating a pressing force by sandwiching 0.
【００３４】上記俎１５と足首俎１５ａは、アクチュエ
ータ１５ｂを介して姿勢制御時以外は後退させ腿肉１０
の搬入に際しての干渉から回避させ、腿肉１０が筋入れ
ステーション５２に搬入されると前進させるがその初期
には図６（Ａ）に示すように腿肉１０は恣意的姿勢を取
っている。そして、俎１５を更に前進させ前記肉押さえ
２１との間で腿肉を挟持押圧力を発生させると腿肉１０
は図６（Ｂ）に示すようにその平坦面が俎１５に完全に
接触担持され腿肉１０の中心横軸Ｙ３−Ｙ３が図の
（Ａ）では俎１５の接触面に対して傾いているが図の
（Ｂ）では平行になって正しい筋入れ面を形成すること
ができるようにしてある。なお、押圧終了時には前記肉
押さえはスプリング２１ａにより弾性的接触を可能にし
ている。The above-mentioned discussion 15 and ankle discussion 15a are retracted through the actuator 15b except during posture control, and the thigh 10
When the thigh 10 is carried into the creasing station 52, the thigh 10 is moved forward, but at an initial stage, the thigh 10 is in an arbitrary posture as shown in FIG. Then, the chopping 15 is further advanced to generate a pressing force for nipping the thigh between the meat press 21 and the thigh 10.
Tilted with respect to the contact surface of the center horizontal axis Y 3 -Y 3 is chopping board 15 in (A) of FIG thigh meat 10 is full contact carried on the flat surface chopping board 15 as shown in FIG. 6 (B) However, in (B) of the figure, they are parallel so that a correct creasing surface can be formed. At the end of the pressing, the meat press is made elastically contactable by a spring 21a.
【００３５】保持機構１３の位置決め部は、上記姿勢制
御に伴って足首の向きも制御された足首１１の左右位置
及び捻れを除き足首のアキレス腱側が俎に対し横方向を
向き、前記横基準部材である基準ブロック１６に当接さ
せ、上プッシャ１６ａで押圧クランプされるので、前記
基準ブロック１６より所定距離Ｓを置いて設定されてい
る筋入れナイフ２０に対しては、ワークの大小に係わら
ず骨部のごく近接部位に刺し込み位置を設定できる。The positioning part of the holding mechanism 13 is such that the Achilles tendon side of the ankle is oriented in the lateral direction with respect to the stroke, except for the left and right position and the torsion of the ankle 11 whose orientation is also controlled in accordance with the above posture control. Since it is brought into contact with a certain reference block 16 and is pressed and clamped by the upper pusher 16a, the scissoring knife 20 set at a predetermined distance S from the reference block 16 can be boned regardless of the size of the work. The piercing position can be set at a position very close to the part.
【００３６】なお、図１、図２（Ｂ）に見るように足首
の左右位置を規制する位置決め部は前記俎１５に垂直に
設けた横基準部材を形成する基準ブロック１６と該ブロ
ックに足首を挟持クランプする上プッシャ１６ａと押圧
シリンダ１６ｂとより構成する。基準ブロックは１６は
前記したようにバッファコンベヤの軌道中心Ａに向かっ
て筋入れナイフ２０の筋入れ位置に対し右側（右側腿肉
の場合は左側）に所定距離Ｓ（約５〜８ｍｍ）を置いて
設け、刺し込みの際刃先が足首１１の骨部１２ａを傷つ
け骨片の肉部への混入を防止している。上プッシャ１６
ａは俎１５の構造部材に回動可能に取り付けられ、押圧
シリンダ１６ｂによりリンクモーションを介して足首１
１を基準ブロック１６に押圧クランプして固定を可能に
している。As shown in FIGS. 1 and 2B, a positioning portion for regulating the left and right positions of the ankle is provided with a reference block 16 which forms a horizontal reference member which is provided vertically to the stub 15 and an ankle on the block. It comprises an upper pusher 16a for holding and clamping and a pressing cylinder 16b. The reference block 16 is located at a predetermined distance S (about 5 to 8 mm) on the right side (left side in the case of the right thigh) with respect to the scoring position of the scoring knife 20 toward the track center A of the buffer conveyor as described above. At the time of piercing, the cutting edge damages the bone portion 12a of the ankle 11 to prevent the bone fragments from being mixed into the meat portion. Upper pusher 16
a is rotatably attached to the structural member of the table 15, and the ankle 1 is connected via a link motion by the pressing cylinder 16b.
1 is fixed to the reference block 16 by pressing and clamping.
【００３７】なお、下プッシャ１８は押圧回動部１８ａ
を介して腿肉１０の下側より斜め右上（右側腿肉の場合
は斜め左上）に押圧して、鉛直直線下降する筋入れナイ
フ２０に対し上プッシャ１６ａとともに湾曲骨部の内側
に沿い筋入れを可能とする構造にするとともに、膝関節
部の筋入れ時には上下プッシャとも一時的に押圧を停止
させ、関節の軟骨部への切り込みから起きる軟骨片の肉
部への混入を防止するようにしている。It should be noted that the lower pusher 18 is a pressing and rotating portion 18a.
Is pressed diagonally from the lower side of the thigh 10 to the upper right (in the case of the right thigh, diagonally to the upper left), and the cresting knife 20 descending in a vertical straight line is creased along the inside of the curved bone together with the upper pusher 16a. In addition to having a structure that allows the joint, the pressing of the upper and lower pushers is temporarily stopped at the time of creasing the knee joint, so as to prevent the cartilage fragment from entering the meat part resulting from the cut into the cartilage part of the joint I have.
【００３８】上記保持機構１３の構成により、腿肉１０
が筋入れステーションに到着して、姿勢製制御と足首の
左右位置の位置決めが行なわれるが、図２（Ｂ）に示す
ように、先ず俎１５及びそれと一体構造の基準ブロック
１６及び足首俎１５ａをアクチュエータ１５ｂを介して
退避位置より前進させ、腿肉の内側の平坦面を俎に接触
させたのち、既に定位置に位置している肉押さえ２１と
の間で挟持押圧して発生する押圧力により腿肉の平坦面
を完全に俎１５に接触させ図５（Ｂ）に示すように腿肉
１０の中心横軸Ｙ３−Ｙ３が俎表面の接触面と平行状態
を形成させる。With the structure of the holding mechanism 13, the thigh 10
Arrives at the creasing station, the posture control and the positioning of the left and right ankles are performed. First, as shown in FIG. After being advanced from the retreat position via the actuator 15b, the inner flat surface of the thigh meat is brought into contact with the table, and the pressing force generated by pinching and pressing between the meat presser 21 already located at the fixed position. The flat surface of the thigh is completely brought into contact with the table 15 so that the central horizontal axis Y 3 -Y 3 of the thigh 10 is parallel to the contact surface of the table as shown in FIG.
【００３９】ついで、上記姿勢制御とともに足首の向き
も制御され正しい状態（足首のアキレス腱側を横向きに
する）に置かれた足首の右側を基準ブロック１６に当接
させ、上プッシャ１６ａにより押圧シリンダ１６ｂを介
して押圧して足首の左右位置規制をするとともに、腿肉
１０をハンガー５０に吊架したまま基準ブロック１６に
クランプ固定する。斯くしてワークの大小に係わらず足
首の筋入れナイフ刺し込み位置を自動的に設定でき、常
に骨部１２ａのごく近接位置に筋入れナイフ２０を自動
的に刺し込むことができ、事後の切り下げ工程に於いて
も良好な筋入れを可能にする。ついで、下プッシャ１８
を押圧回動部１８ａを介して回動させその先端で腿肉１
０の下部を斜め右上に押圧する。Next, the direction of the ankle is controlled together with the above posture control, and the right side of the ankle placed in a correct state (the Achilles tendon side of the ankle is turned sideways) is brought into contact with the reference block 16 and the pressing cylinder 16b is pushed by the upper pusher 16a. To regulate the left and right positions of the ankle, and clamp the thigh 10 to the reference block 16 while hanging it on the hanger 50. Thus, the scoring knife insertion position of the ankle can be automatically set irrespective of the size of the work, and the scoring knife 20 can always be automatically inserted at a position very close to the bone portion 12a. Good creasing is possible in the process. Then, lower pusher 18
Is rotated via the pressing and rotating portion 18a, and the thigh 1
Press the lower part of 0 obliquely to the upper right.
【００４０】筋入れ機構１４は、前後進及び上下昇降可
能の筋入れナイフ２０と肉押さえ２１を先端に持ち、図
１に示すようにバッファコンベヤ５１の外側に設け、肉
押さえ２１を軸芯上に持つ筋入れ機構の軸芯を筋入れス
テーション５２の中心を過る搬送軌道５１ａの中心軸芯
Ｙ１−Ｙ１上に設け、前記したように肉押さえ２１の右
側 （右側腿肉の場合は左側）に適当間隔を置いて筋入
れナイフを配設してあり、図３に示すように、その両者
はともに前後進駆動機構２５により腿肉１０に対し前後
進可能に設けられ、且つ昇降シリンダ２３ａによりリニ
アガイド２３ｂを介してともに筋入れナイフ２０の鉛直
直線下降を可能に設けてある。The creasing mechanism 14 has a creasing knife 20 capable of moving forward and backward and vertically moving up and down and a meat retainer 21 at its tip, and is provided outside a buffer conveyor 51 as shown in FIG. the axis of the creasing mechanism provided on the center axis Y 1 -Y 1 of conveyor track 51a which crosses a center creasing station 52 with, in the case of the right side (right thigh meat retainer 21 as described above On the left side), creasing knives are disposed at appropriate intervals, and as shown in FIG. 3, both of them are provided so as to be able to move forward and backward with respect to the thigh 10 by a forward and backward drive mechanism 25, and a lifting cylinder 23a is provided so as to be able to vertically lower the creasing knife 20 together via a linear guide 23b.
【００４１】なお、筋入れナイフ２０のみは該ナイフの
刺し込み後の切り下げのための下降時には前後振動モー
タ２６を介してストローク約１ｍｍ程度の前後運動しな
がら極度の磨耗を起こさない程度に振動させて下降さ
せ、切れ味の向上を図っている。なお、筋入れナイフ２
０は、図４（Ａ）、図５（Ｂ）に示すように片刃のナイ
フを使用し、その表側２０ｂをワークの湾曲側足首骨部
に当面させ切り下げ可能にしてあり、切り下げ時に上記
片刃の筋入れナイフの刃が骨部に食い込むことなく骨部
に沿い適当間隔を明けて下降可能にの構造にしてある。When the knife 20 is lowered for cutting down after the knife is stabbed, the knife 20 is vibrated by the longitudinal vibration motor 26 while moving back and forth with a stroke of about 1 mm so as not to cause extreme wear. Down to improve sharpness. In addition, the scoring knife 2
0 uses a one-edged knife as shown in FIGS. 4 (A) and 5 (B), the front side 20b of which is brought into contact with the curved side ankle bone of the work so that it can be cut down. The structure is such that the blade of the scoring knife can descend along the bone at appropriate intervals without cutting into the bone.
【００４２】図４は、上記筋入れ機構１４による左側腿
肉の筋入れの状況を示す図で、図の（Ａ）は片刃の筋入
れナイフ２０の刺し込みの状況を示す側面図で、図の
（Ｂ）は刺し込み後の片刃の筋入れナイフ２０切り下げ
の状況を示す正面図である。図の（Ａ）に見るように、
腿肉１０の平坦面を俎１５の表面に完全接触させ姿勢制
御を完了させ、足首１１の後側も俎１５と一体構造の足
首俎１５ａに当接させ、ハンガー５０に吊架した腿肉１
０の縦中心線Ｙ２−Ｙ２を鉛直基準部材である俎１５に
平行状態にさせる。FIG. 4 is a view showing a situation in which the left thigh meat is creasing by the creasing mechanism 14, and FIG. 4 (A) is a side view showing a situation in which the single-edged creasing knife 20 is pierced. (B) is a front view showing a situation in which the single-edged scoring knife 20 is cut down after insertion. As shown in FIG.
The flat surface of the thigh 10 is brought into full contact with the surface of the tread 15 to complete the posture control, and the rear side of the ankle 11 is also brought into contact with the tread 15 and the ankle tread 15 a having an integral structure, and the thigh 1 suspended on the hanger 50.
The vertical center line Y 2 -Y 2 of 0 is made parallel to the plane 15 as the vertical reference member.
【００４３】ついで図の（Ｂ）に見るように基準ブロッ
ク１６に、足首の向きも正しく規制され、足首１１のア
キレス腱側を基準ブロック１６に当接させ足首の左側を
上プッシャ１６ａにより押圧クランプする。クランプし
た足首１１の足首骨部１２ａと基準ブロック１６との間
に、拡大断面図Ｋに示すように基準ブロック１６と筋入
れナイフの裏側の間隔Ｓを５〜８ｍｍ程度に設定し骨部
を傷付けることなく刺し込み可能に水平状に設けてある
片刃の筋入れナイフ２０を、待機位置より図の（Ａ）に
示すナイフ刺し込み位置まで挿入する。Next, as shown in FIG. 4B, the direction of the ankle is correctly regulated by the reference block 16, and the Achilles tendon side of the ankle 11 is brought into contact with the reference block 16, and the left side of the ankle is pressed and clamped by the upper pusher 16a. . Between the ankle bone part 12a of the clamped ankle 11 and the reference block 16, as shown in the enlarged sectional view K, the distance S between the reference block 16 and the back side of the scoring knife is set to about 5 to 8 mm to damage the bone part. A single-edged scoring knife 20, which is provided horizontally so as to be able to stab without being inserted, is inserted from the standby position to the knife stab position shown in FIG.
【００４４】この場合図５（Ａ）に示すように、足首俎
１５ａに足首の後側が当接してナイフの先端２０ａによ
り腿肉１０の皮１０ａが押し出され切れにくくなること
を防止してある。筋入れナイフの先端が肉の所定の深さ
まで刺し込まれていない状況で切り下げをすると、筋入
れナイフは片持ち構造のため刃先がふらつき切り下げ面
は不安定となり、歩留まり低下の原因を形成する。な
お、上記片刃の筋入れナイフ２０は腿肉１０の膝関節湾
曲部側の骨部１２に片刃の表側を当面させ、上プッシャ
１６及び下プッシャ１８の斜め右上への押上げ力により
湾曲骨部に沿い筋入れ可能にしている。In this case, as shown in FIG. 5A, the rear side of the ankle abuts on the ankle pinch 15a to prevent the tip 10a of the knife from pushing the skin 10a of the thigh 10 so that it becomes difficult to cut it. If the scoring knife is cut down in a state where the tip of the scoring knife is not pierced to a predetermined depth of the meat, the cutting edge of the scoring knife becomes unstable due to the cantilever structure, and the cut-down surface becomes unstable, thereby causing a decrease in yield. The single-edged scoring knife 20 causes the front side of the single-edged blade to abut the bone portion 12 of the thigh meat 10 on the knee joint bending portion side, and the upper pusher 16 and the lower pusher 18 push upward and obliquely to the curved bone portion. It can be creased along.
【００４５】ついで、図４の（Ｂ）に示すように刺し込
みした片刃の筋入ナイフ２０を下腿骨１２ｂに沿い切り
下げるわけであるが、この場合筋入れ領域Ａを筋入れナ
イフが下降する間は上プッシャを稍減圧させながら下降
させ、筋入れ領域Ｄの間を筋入れナイフが下降する間は
図５（Ｂ）に示すように上プッシャ１６ａ及び下プッシ
ャ１８による押圧を解除しナイフの刃先が膝関節部１２
ｃに接触しないようにする。そして領域Ｂにおいては下
プッシャ１８を加圧して大腿骨を斜め上方に押し上げた
後、減圧させナイフが大腿骨１２ｄの湾曲部に沿い切り
下げ出来るようにする。なお筋入れ領域Ｄにおいては、
筋入れナイフ２０の刃先は関節部位に切り欠きを入れる
ことがないため、脱臼防止を図ることができる。Next, as shown in FIG. 4 (B), the single-edged scoring knife 20 is cut down along the lower leg bone 12b. 5A, while the upper pusher is slightly depressurized and lowered, the press by the upper pusher 16a and the lower pusher 18 is released as shown in FIG. Is knee joint 12
Avoid contact with c. Then, in the area B, the lower pusher 18 is pressed to push the femur obliquely upward and then decompressed so that the knife can be cut down along the curved portion of the femur 12d. Note that in the creasing area D,
Since the cutting edge of the scoring knife 20 does not make a notch in the joint site, dislocation can be prevented.
【００４６】[0046]
【発明の効果】上記構成により、足首のクランプにより
ワークを固定し筋入れナイフの下降による筋入れは、ワ
ークの大きさに左右されることなく、ワークの搬入→ワ
ークの固定→筋入れ加工→固定解除→搬出の一連の操作
を機械的処理を可能にしている。また、上記ワークの足
首と横基準部材との間に筋入れナイフの刺し込み位置を
設定するようにしてあるため、ワークの大きさの差によ
る筋入れナイフの刺し込み位置の受ける影響は少なくて
すむ。また、筋入れ機構は片刃ナイフによる鉛直直線下
降による切り下げ方式を採用し、ワークの横方向からの
押圧を上下個別に作動する圧力制御可能プッシャ構造を
使用しているため、骨部に沿った高歩留まりの筋入れを
可能とし、且つ切り下げ時はワークを鉛直基準部材に担
持させ上から肉押さえに押圧しながら行なうため、安定
した筋入れを行なうことができ、良質の正肉を供給でき
る。According to the above configuration, the work is fixed by the clamp of the ankle, and the creasing by lowering the scoring knife is carried in the work → the fixing of the work → the creasing processing → without being influenced by the size of the work. A series of operations from unlocking to unloading can be performed mechanically. Further, since the insertion position of the scoring knife is set between the ankle of the work and the lateral reference member, the effect of the insertion position of the scoring knife due to the difference in the size of the work is small. Yes. In addition, the creasing mechanism adopts a depressing method with a single-edged knife and a vertical straight down, and uses a pressure controllable pusher structure that operates the pressing from the lateral direction of the work separately up and down. Scratching of the yield is made possible, and the work is carried down by holding the work on the vertical reference member and pressing it down from above, so that a stable creasing can be performed and a good quality meat can be supplied.
【図１】本発明の食鶏左側腿肉脱骨用自動筋入れ装置の
概略の構成を示す平面図である。FIG. 1 is a plan view showing a schematic configuration of an automatic creasing device for deboning chicken left thigh meat according to the present invention.
【図２】図１のバッファコンベヤのハンガーにより吊架
状態で筋入れステーションに搬入されたワークの左側腿
肉をクランプする状況を示す図で、（Ａ）ワーク搬入前
の状況を示す図で、（Ｂ）はワークをクランプする状況
を示す図である。FIG. 2 is a diagram showing a situation where a left thigh of a work carried into a creasing station in a suspended state by a hanger of a buffer conveyor of FIG. 1 is clamped, and FIG. (B) is a figure which shows the situation which clamps a workpiece | work.
【図３】図１の筋入れ装置の筋入れ機構の概略の構成を
示す図である。FIG. 3 is a diagram showing a schematic configuration of a creasing mechanism of the creasing device of FIG. 1;
【図４】図１の筋入れ装置による筋入れの状況を示す図
で、（Ａ）は片刃の筋入れナイフの刺し込みの状況を示
す側面図で、（Ｂ）は刺し込み後の片刃の筋入れナイフ
切り下げの状況を示す正面図である。FIGS. 4A and 4B are diagrams showing a state of the creasing by the creasing device of FIG. 1, wherein FIG. 4A is a side view showing a state of a single-edged scoring knife piercing, and FIG. It is a front view which shows the situation of a creasing knife devaluation.
【図５】（ａ）は筋入れナイフが足首未貫通の場合に生
ずるワークの肉部及び皮の膨れ状況を示す模式図で、
（ｂ）は筋入れナイフによる膝関節部の筋入れ状況を示
す模式図である。FIG. 5 (a) is a schematic view showing a swelling state of a meat portion and a skin of a work that occurs when a scoring knife does not penetrate an ankle;
(B) is a schematic diagram showing a state in which a knee joint is scored by a score knife.
【図６】図２のワークのクランプの前の姿勢制御の状況
を示す図で、（Ａ）は鉛直基準部材である俎の押圧開始
初期のワークの姿勢を示し、（Ｂ）は俎の押圧終了時の
ワークの姿勢を示す図である。6A and 6B are diagrams showing a state of posture control of the work of FIG. 2 before clamping, in which FIG. 6A shows the posture of the work at the start of pressing of a vertical reference member, and FIG. It is a figure showing the posture of the work at the time of completion.
【図７】従来の他社提案による食鶏腿肉サイドカット装
置の要部構造を示す該略図であり、（Ａ）は上から見た
平面図で、（Ｂ）はワークを装着したときの側面図であ
る。7A and 7B are schematic views showing a main part structure of a conventional chicken thigh side cut device proposed by another company, where FIG. 7A is a plan view seen from above, and FIG. 7B is a side view when a work is mounted. FIG.
【符号の説明】 １０ 腿肉 １１ 足首 １２ａ 足首骨部 １２ｂ 下腿骨 １２ｃ 膝関節部 １２ｄ 大腿骨 １３ 保持機構 １４ 筋入れ機構 １５ 俎 １５ａ 足首俎 １６ 基準ブロック １６ａ 上プッシャ １８ 下プッシャ ２０ 筋入れナイフ ２１ 肉押さえ ２３ａ 昇降シリンダ ２３ｂ リニアガイド ２６ 前後振動モータDESCRIPTION OF SYMBOLS 10 thigh meat 11 ankle 12a ankle bone part 12b lower thigh bone 12c knee joint part 12d femur 13 holding mechanism 14 creasing mechanism 15 depiction 15a ankle depiction 16 reference block 16a upper pusher 18 lower pusher 20 lowering knife 21 Meat retainer 23a Lifting cylinder 23b Linear guide 26 Front / rear vibration motor
───────────────────────────────────────────────────── フロントページの続き (72)発明者 神津 昭三 東京都江東区牡丹２丁目13番１号 株式会 社前川製作所内 (72)発明者 藤原 芳光 東京都江東区牡丹２丁目13番１号 株式会 社前川製作所内 (72)発明者 落合 祥豊 東京都江東区牡丹２丁目13番１号 株式会 社前川製作所内 Ｆターム(参考） 4B011 EA03 FA05 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Shozo Kozu 2-13-1, Kotan, Koto-ku, Tokyo Inside the Maekawa Works Co., Ltd. (72) Yoshimitsu Fujiwara Yoshinori Fujiwara 2-13-1, Botan, Koto-ku, Tokyo In company Maekawa Works (72) Inventor Yoshitoyo Ochiai 2-13-1, Botan, Koto-ku, Tokyo F-term (reference) in Maekawa Works 4B011 EA03 FA05
Claims (9)
げ状態にある食鶏腿肉ワークを保持し筋入れナイフを刺
し込む保持工程と、刺し込んだ刃物をワークの骨部に沿
って切り下げる切り下げ工程とからなる食鶏腿肉脱骨用
自動筋入れ方法において、 上記保持工程は、ワークの腿肉内側平坦面が筋入れ切り
下げ面に対し直角鉛直面を形成する姿勢制御工程と、姿
勢制御工程により姿勢制御されたワークの足首骨部を筋
入れナイフの刺し込み位置に対し位置決めクランプする
刺し込み位置の位置決め工程と、位置決めクランプされ
た足首骨部横に筋入れナイフの刃先を刺し込む工程より
なり、 上記切り下げ工程は、筋入れナイフを足首より大腿骨の
大腿骨頭まで鉛直直線下降させ、足首より膝関節までの
下腿骨に沿って下降するナイフ刃面に対し骨部の押圧を
適宜変更切り下げる下腿骨筋入れ工程と、刃面に対し膝
関節部への押圧を解除して膝関節部の脱臼を防止する膝
関節筋入れ工程と、膝関節より下部の大腿骨に沿って下
降するナイフ刃面に対し骨部の押圧を適宜変更し切り下
げる大腿骨筋入れ工程よりなるようにしたことを特徴と
する食鶏腿肉脱骨用自動筋入れ方法。1. A holding step of holding a hung chicken thigh work in a suspended state and piercing a scoring knife, which is performed before a chicken thigh deboning step, and inserting a pierced blade along a bone part of the work. An automatic creasing method for deboning chicken thigh meat comprising a cutting-down step of cutting down, wherein the holding step includes a posture control step in which a flat surface inside the thigh meat of the work forms a vertical plane perpendicular to the scoring cut-down surface, Positioning and clamping the ankle bone of the work whose posture has been controlled by the posture control step with respect to the insertion position of the scoring knife, and piercing the blade edge of the scoring knife beside the positioned and clamped ankle bone. In the above-mentioned cutting-down step, the scoring knife is lowered vertically straight down from the ankle to the femoral head of the femur and the knife blade surface descending along the lower leg from the ankle to the knee joint. Creasing the lower leg to appropriately change the pressing of the bone, cutting the knee, and releasing the pressing of the knee to the blade surface to prevent dislocation of the knee, and the thigh below the knee An automatic creasing method for deboning chicken and thigh meat, which comprises a step of creasing a femur to cut down and cut down a bone portion on a knife blade surface descending along a bone.
平坦面を筋入れ切り下げ面に直角に設けた鉛直基準部材
上に当接させ筋入れナイフ側に設けた対向鉛直面の肉押
さえとの間で押圧して吊り下げワークの方向規制をする
ようにしたことを特徴とする請求項１記載の食鶏腿肉脱
骨用自動筋入れ方法。2. The posture controlling step includes the steps of: holding a flat inner surface of a thigh of a work in contact with a vertical reference member provided at right angles to a scoring cut-down surface; The automatic creasing method for deboning chicken thigh meat according to claim 1, characterized in that the direction of the suspended work is regulated by pressing in between.
工程は、姿勢制御工程により足首のアキレス腱側を前記
切り下げ面に平行に設定した後、筋入れナイフの刃先に
対し横方向に所定距離を置いて前記鉛直基準部材に直角
に設けた横基準部材に前記足首のアキレス腱の反対側を
上プッシャにより押圧クランプし、押圧クランプ状態に
おいて筋入れナイフを刺し込み刃先が足首骨部の近接部
位に正確に刺し込み可能としたことを特徴とする請求項
１記載の食鶏腿肉脱骨用自動筋入れ方法。3. The positioning step of the piercing position of the ankle bone part includes the step of setting the Achilles tendon side of the ankle parallel to the incision plane by a posture control step, and then setting a predetermined distance laterally to the cutting edge of the scoring knife. Then, the opposite side of the Achilles tendon of the ankle is pressed and clamped by the upper pusher on the lateral reference member provided at a right angle to the vertical reference member, and in the pressed clamp state, a scoring knife is pierced and the cutting edge is accurately positioned in the vicinity of the ankle bone. 2. The automatic creasing method for deboning chicken thigh meat according to claim 1, wherein the method is capable of piercing the chicken.
の上部に設けた肉逃げ防止ブロックにより刃先を皮まで
貫通しない程度に深く刺し込み、片持ちナイフの刺し込
み方向の振れ防止を可能としたことを特徴とする請求項
１記載の食鶏腿肉脱骨用自動筋入れ方法。4. The piercing step includes piercing the blade edge deeply so as not to penetrate the skin by a meat escape prevention block provided on an upper portion of the vertical reference member, thereby preventing a deflection of a cantilever knife in the piercing direction. The automatic creasing method for deboning chicken thigh meat according to claim 1, characterized in that:
を使用し、その表側側面をワークの湾曲側骨部に略当接
状に切り下げ可能にしたことを特徴とする請求項１記載
の食鶏腿肉脱骨用自動筋入れ方法。5. The food according to claim 1, wherein the scoring knife uses a single-edged scoring knife, and a front side surface thereof can be cut down substantially in contact with a curved side bone portion of the work. Automatic creasing method for deboning chicken thigh.
ステーションにハンガーを介して搬入するバッファコン
ベヤに設け、吊架中の食鶏用腿肉のワークをを保持する
保持機構と、保持したワークに筋入れナイフを刺し込み
ワークの骨部に沿って切り下げる筋入れ機構とよりなる
食鶏腿肉脱骨用自動筋入れ装置において、 上記保持機構は、ワーク吊り下げ中心に向け設定された
法線方向の鉛直直線切り下げ面に対し、ワークの腿肉内
側平坦面を押圧して直角鉛直面を形成させる押圧可能の
鉛直基準部材と筋入れナイフ側に設けてある肉押さえと
の間で形成される姿勢制御部と、足首骨部のナイフ刺し
込み位置の位置決め制御をすべく足首のアキレス腱側を
押圧すべく設けた横基準部材と押圧用上プッシャとより
なる位置決め部と、ワークの下部横方向の姿勢を制御す
る下プッシャとより構成し、 上記筋入れ機構は、前記鉛直基準部材部材に対向して鉛
直状に設けた肉押さえと、肉押さえの右／左横に鉛直切
り下げ面を形成する肉押さえと一体構造に設けた筋入れ
ナイフと、該筋入れナイフの刺し込みのための前後進部
と、切り下げのための昇降部とより構成したことを特徴
とする食鶏腿肉脱骨用自動筋入れ装置。6. A holding mechanism which is provided on a buffer conveyor which carries a thigh meat into a creasing station via a hanger in a stage prior to a chicken thigh deboning step, and which holds a work of a chicken thigh being suspended. An automatic creasing device for deboning chicken and thigh meat, comprising a creasing mechanism for inserting a scoring knife into the held work and cutting it down along the bone of the work, wherein the holding mechanism is directed toward the center of work suspension. A pressable vertical reference member that presses the thigh inside flat surface of the work to form a right-angle vertical surface against the set vertical straight down surface in the normal direction and a meat retainer provided on the creasing knife side. A posture control section formed between the workpiece, a positioning section including a lateral reference member provided to press the Achilles tendon side of the ankle and a pressing upper pusher provided to press the Achilles tendon side of the ankle to control the position of the knife insertion of the ankle bone; Under A lower pusher for controlling a lateral posture, wherein the creasing mechanism includes a meat press provided vertically in opposition to the vertical reference member, and a vertical cut-down surface on the right / left side of the meat press. A chicken thigh meat removal device comprising: a creasing knife provided integrally with a meat retainer to be formed; a forward / backward moving portion for piercing the creasing knife; Automatic bone creaser.
シャと下プッシャとより構成し、下腿部の切り下げには
前記上プッシャを加圧減圧自在の構造とし、大腿部の切
り下げ面に対しては斜め上方に押圧する下プッシャを加
圧減圧自在の構造とし、膝関節の切り下げには上下プッ
シャの押圧を解除する構造としたことを特徴とする請求
項６記載の食鶏腿肉脱骨用自動筋入れ装置。7. The creasing mechanism comprises an upper pusher and a lower pusher which can be pressurized and depressurized, wherein the lower pusher has a structure in which the upper pusher can be freely pressurized and depressurized, and a lowering surface of the thigh. 7. The chicken thigh meat according to claim 6, wherein the lower pusher, which presses obliquely upward, has a structure that can freely pressurize and depressurize, and the lower pusher is released when the knee joint is cut down. Automatic creasing device for deboning.
イフの刺し込み時の足首肉・皮逃げ防止ブロックを設け
たことを特徴とする請求項６記載の食鶏腿肉脱骨用自動
筋入れ装置。8. An automatic bone removal system for chicken and thigh meat according to claim 6, wherein a block for preventing ankle meat and skin from escaping when a creasing knife is inserted is provided above the vertical reference member. A creasing device.
し、該ナイフの峰を上にしてナイフ表側を骨部に対面さ
せ鉛直基準部材に直角の鉛直面上に切り下げ面を形成さ
せるとともに、刃先を足首肉・皮逃げ防止ブロックに直
角に保持する構成としたことを特徴とする請求項５記載
の食鶏腿肉脱骨用自動筋入れ装置。9. The scoring knife uses a single-edged knife, with the ridge of the knife facing upwards, the front side of the knife facing the bone, and a vertical reference member forming a cut-down surface on a vertical plane perpendicular to the vertical reference member. 6. The automatic creasing device for deboning chicken thigh meat according to claim 5, wherein the cutting edge is held at a right angle to the ankle meat / skin escape prevention block.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33389499A JP4073133B2 (en) | 1999-11-25 | 1999-11-25 | Automatic creasing method and apparatus for deboning chicken thigh meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33389499A JP4073133B2 (en) | 1999-11-25 | 1999-11-25 | Automatic creasing method and apparatus for deboning chicken thigh meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001149001A true JP2001149001A (en) | 2001-06-05 |
| JP4073133B2 JP4073133B2 (en) | 2008-04-09 |
Family
ID=18271155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33389499A Expired - Fee Related JP4073133B2 (en) | 1999-11-25 | 1999-11-25 | Automatic creasing method and apparatus for deboning chicken thigh meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4073133B2 (en) |
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