JPS6015294B2 - How to remove chicken hair - Google Patents

Description

【発明の詳細な説明】 この発明は、鶏の解体を行う前の羽毛除去作業における
脱毛方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for removing feathers in a feather removal operation before slaughtering chickens.

従来、鶏の羽毛除去は、予め鶏層体を５０〜７０つ○の
温湯に６０〜８町砂漬けて、加温により鱈体の毛孔を拡
げる「湯漬け」を施したのち、互に内方に回転するブラ
シローラー間を通過させて羽毛を抜きとることが行なわ
れている。Traditionally, chicken feathers are removed by first soaking the chicken layers in 50 to 70 circles of warm water and applying ``boiling'' to enlarge the pores of the cod body. The feathers are removed by passing them between brush rollers that rotate in the opposite direction.

この場合、上記「湯漬け」において、温湯の温度あるし
、は浸債の時間を大きくとると、羽毛はさらに抜け易く
なるが、屠体が加溢されすぎ、特に屠体の胸部薄肉部分
は肉が煮えた、いわゆる「煮え」の状態となっ食肉の品
質が低下する。いっぽう温湯の温度が低いか、あるし、
は浸債時間が短かすぎると「煮え」は生じないが脱毛が
困難となって人手による羽毛の抜取を附加しなければな
らない。この発明は、上記「煮え」を生じる部分は屠体
の胸部に限られることに着目して、まず屠体全体に胸部
部分に適した加温を施したのち、次いで胸部部分を除く
他の部分を段階的に加温することにより「煮え」の生じ
ない、しかも羽毛除去が容易となる脱手方法に係るもの
であって、この発明の方法を実施する装置の一例を図面
について説明すると・第１図にいて１は温湯槽、２，３
，４は脱毛機、５，６は中間シャワー、７は仕上げ用加
温装置であって、処理すべき鶏屠体は、これら装置にわ
たって設けられた無端チェーンによるトロリーコンベヤ
に一定間隔で設けたフックに脚部を上にして吊り下げら
れる連続的に移行するようになつている。In this case, in the above-mentioned "bath soaking", if the temperature of the hot water is high and the soaking time is longer, the feathers will come off more easily, but the carcass will be overfilled, especially the thin part of the chest of the carcass. The meat becomes boiled, so-called "boiled", and the quality of the meat deteriorates. On the other hand, the temperature of the hot water is low, or
If the soaking time is too short, ``boiling'' will not occur, but it will be difficult to remove the feathers, and the feathers will have to be manually removed. This invention focuses on the fact that the part that causes the above-mentioned "boiling" is limited to the chest of a carcass, and first heats the entire carcass in a suitable manner for the chest part, and then heats the other parts except for the chest part. This relates to a method for removing feathers that does not cause "boiling" and facilitates feather removal by heating in stages, and an example of an apparatus for carrying out the method of this invention will be described with reference to the drawings. In the diagram, 1 is a hot water tank, 2, 3
, 4 is a hair removal machine, 5 and 6 are intermediate showers, and 7 is a finishing heating device, and the chicken carcasses to be processed are attached to hooks provided at regular intervals on a trolley conveyor with an endless chain provided over these devices. It is suspended with its legs up in a continuous transition.

温湯槽１は、前記従来の装置と同じく細長い箱状に作ら
れ、槽上方に架設したトロリーコンベヤを介して一端か
ら順次鶏屠体が送り込まれ、糟内を通過して他端から送
り出されるようになっている。The hot water tank 1 is made in the shape of an elongated box like the conventional device, and chicken carcasses are fed into the tank one after another from one end via a trolley conveyor installed above the tank, passed through the tank, and sent out from the other end. It has become.

槽内の温湯は５６〜６が０に保持されている。脱毛機２
，３，４は従来のものと同じく並立して設けられた互に
内方に高速回転する２個のブラシローラーからなるもの
であるが、鶏層体は一定方向に送られるものであるから
充分に羽毛を抜きとるために３個を直列に配置してある
。中間シャワー５．６ならびに仕上用加温装置７は、移
動して行く鶏層体をその胸部を加溢しないように鶏屠体
の背部側に当る一側方から温湯を噴射するものであって
、上記脱毛機２，３，４の間に配設され、脱毛に必要な
最小限の加温に抑えられている。The hot water in the tank is maintained at 0 from 56 to 6. hair removal machine 2
, 3 and 4 are made up of two brush rollers that are installed in parallel and rotate inwardly at high speed like the conventional ones, but since the chicken layer body is fed in a fixed direction, it is not enough. Three pieces are arranged in series to remove the feathers. The intermediate shower 5.6 and the finishing heating device 7 spray hot water from one side against the back side of the chicken carcass so as not to overflow the chest of the moving chicken carcass. , is disposed between the hair removal machines 2, 3, and 4, and is kept to the minimum heating required for hair removal.

すなわち、中間シャワー５，６は、温濠槽１内に蓬適す
る温湯を用い５５〜６ぴ○の温湯が噴射している。仕上
用加温装置７は、第２図に示すように貯傷槽３上に設け
た架台に移動して行く鶏層体ａを挟んで、その胸部側ｂ
に上下並行して案内村９，９が所要長さにわたって取付
部材１０によりその突出度を調節自在に取りつけられ、
また背部側ｃには尾部ｄにわたって所要高さに数個の温
傷噴射管よりなる加温機構１１が配設されている。貯濠
槽８内には底部に加熱用蒸気管１２、排出管１３、上方
には給水管１４、溢流口１５が設けられ、糟内の６５〜
７０ｏｏに加溢された温湯を排出管１３からポンプを介
して加温機構１１である温湯噴射管に導き、環流するよ
うになっている。１６は炉過用金網である。That is, the intermediate showers 5 and 6 use hot water that is suitable for the inside of the hot moat tank 1, and sprays hot water at a temperature of 55 to 6 pi. As shown in FIG. 2, the finishing heating device 7 is placed on the chest side b of the chicken layer body a, which is being moved to a stand provided on the wound storage tank 3, across the chicken layer body a, as shown in FIG.
Guide villages 9, 9 are attached vertically in parallel to each other over a required length by means of a mounting member 10, the degree of protrusion of which can be freely adjusted;
Further, on the back side c, a heating mechanism 11 consisting of several thermal injury injection tubes is disposed at a required height across the tail portion d. Inside the moat storage tank 8, a heating steam pipe 12 and a discharge pipe 13 are provided at the bottom, and a water supply pipe 14 and an overflow port 15 are provided at the top.
The hot water overflowing to 70 oo is led from the discharge pipe 13 via the pump to the hot water injection pipe which is the heating mechanism 11, and is circulated. 16 is a wire mesh for the furnace.

なお、第２図に示す装置では、加温機構１１は貯湯槽８
に連なる溢濠噴射管を用い、貯傷槽８の温湯を前記温湯
槽１を通って中間シャワー５，６等に環流しているが、
加溢機構１１は赤外線ヒーターのような乾式浴射型のも
のであってもよい。この場合は貯湯槽８を備えず、温湯
槽１が温湯発生源となるようにする。この発明は以上の
装置を通って、処理すべき鶏屠体は、まず温傷槽１で５
６〜６２０の温湯中で約１８秒間「湯漬け」され、次い
で中間シャワー５，６および仕上げ用加温装置７で尾部
から背部にかけてのみ再加溢される。この場合、中間シ
ャワー５，６では５５〜６０℃で３〜４秒、仕上げ用加
温装置では露体を正確に保持しつつ６５〜７０午Ｃ（６
がＣが最もよいと思われる）のやや高温で８秒間加溢す
るものであり、従釆の単なる「湯漬け」により屠体全体
を６０〜８胡砂もの長い時間加温したのと異なり、胸部
の加温を基準とした「湯漬け」を行なったのち、胸部以
外の部分を局部的に加温し、それも加温時間を少〈して
全体が加溢されるのを防ぐようにしてある。こうして羽
毛を除去された鶏母体は冷却室１７で冷却空気により冷
却され、解体処理機構図示せずに送られる。この発明は
上記の構成により、鶏層体を「煮え」の状態とすること
なく、羽毛を除去して冷却機構である冷却室１７で冷さ
れたのち、所要の解体処理を施されるものである。In the device shown in FIG. 2, the heating mechanism 11 is connected to the hot water storage tank 8.
The hot water in the storage tank 8 is circulated through the hot water tank 1 to the intermediate showers 5, 6, etc. using an overflow jet pipe connected to the tank.
The flooding mechanism 11 may be of a dry bath radiation type such as an infrared heater. In this case, the hot water storage tank 8 is not provided, and the hot water tank 1 is used as the hot water generation source. In this invention, the chicken carcass to be processed is first passed through the above-mentioned device in the warming tank 1 for 50 minutes.
It is "blanched" for about 18 seconds in hot water of 6 to 620 °C and then re-flooded only from the tail to the back in intermediate showers 5, 6 and finishing warming device 7. In this case, the intermediate showers 5 and 6 are heated at 55 to 60 degrees Celsius for 3 to 4 seconds, and the finishing heating device is heated to 65 to 70 degrees Celsius (65 to 70 degrees Celsius) while accurately holding the exposed body.
This method involves heating the whole carcass for 8 seconds at a slightly high temperature (C seems to be the best), and is different from the simple "boiling" process in which the whole carcass is heated for a long time of 60 to 8 kusa. After ``boiling'' is done based on the heating of the chest, areas other than the chest are heated locally, and the heating time is kept short to prevent overheating of the entire body. There is. The chicken mother body from which feathers have been removed in this manner is cooled by cooling air in a cooling chamber 17, and then sent to a disassembly processing mechanism (not shown). With the above-described configuration, the present invention allows the chicken layers to be subjected to the required disassembly treatment after the feathers are removed and cooled in the cooling chamber 17, which is a cooling mechanism, without bringing them to a "boiled" state. be.

そして上記加溢を段階的に行うことにより「煮え」の状
態になるおそれはなく、さらに脱毛後、に施こすべき冷
却室１７に関しても従来は「湯漬け」を施した高温のも
のを直接冷却するため冷却能率が悪かったが、この考案
のように段階に加溢したものは鶏層体の加温が丸まど高
くないから従来の装置よりはるかに燃焼費を少しくする
ことが可能である。By carrying out the above-mentioned flooding in stages, there is no risk of a "boiling" state, and furthermore, regarding the cooling chamber 17 that should be heated after hair removal, conventionally high-temperature items that have been "boiled" are directly cooled. However, since the heating of the chicken layer is not as high as in a round oven, the cooling efficiency of this device, which uses overflow in stages, is much lower than that of conventional devices. .

【図面の簡単な説明】[Brief explanation of the drawing]

図面は、この発明の方法を実施する装置の一例を示し、
第１図は全体設置図、第２図は仕上用加温装置の正面断
面図である。 図中符号、１は温湯槽、２，３，４は脱毛機、５．６は
中間シャワー、７は仕上げ用加塩装置、８は貯濠槽、９
は案内村、１川ま取付部材、、１１は加温機構、１７は
冷却室を示す。 第１図 第２図The drawing shows an example of an apparatus for carrying out the method of the invention,
FIG. 1 is an overall installation diagram, and FIG. 2 is a front sectional view of the finishing heating device. Codes in the figure: 1 is a hot water tank, 2, 3, 4 are hair removal machines, 5.6 is an intermediate shower, 7 is a finishing salting device, 8 is a storage tank, 9
11 is a heating mechanism, and 17 is a cooling chamber. Figure 1 Figure 2

Claims (1)

【特許請求の範囲】[Claims] １ 適宜の搬送機構に吊持して供給される多数の鶏屠体
を、上記鶏屠体の胸部部分の脱毛に適した温度に保持さ
れた温湯内を短時間通過させて湯漬けを施したのち、中
間シヤンーおよび仕上げ用加温装置を介して尾部から背
部にかけてのみ短時間の再加温を施こし、これら再加温
を行いつつ複数個の脱毛機中を通過させることにより、
最少限の加温で脱毛が行われるようにした鶏の脱毛方法
。1. A large number of chicken carcasses, which were suspended and supplied to an appropriate transport mechanism, were soaked by passing them through warm water maintained at a temperature suitable for dehairing the chest area of the chicken carcasses for a short time. Afterwards, the hair is rewarmed for a short time only from the tail to the back via intermediate and finishing heating devices, and while being reheated, the hair is passed through multiple hair removal machines.
A chicken hair removal method that removes hair with minimal heating.