JPS60118141A - Holding of thigh meat in deboning work using belt cutter - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention fixes the bone-in thigh meat, which is a workpiece, in the air during the work of deboning chicken thigh meat using a belt-shaped cutter. It is related to a retention method created to obtain.

In recent years, the raising and layering of chickens and the processing of carcasses are rapidly becoming larger-scale, and various tasks are being automated. The work is still done manually.

The reason why mechanization and automation of the above-mentioned deboning work of bone-in thigh meat has been slow is due to the fact that the thigh meat has an irregular shape.

In other words, because of the irregular shape, it is difficult to separate bones and meat by visual inspection and manual labor.To mechanize this process, it is necessary to automatically control the meat using a large-scale computer while providing feedback from numerous sensors. This makes the device extremely expensive and unprofitable.

However, recently, a method for deboning a bone-in carcass using a belt-shaped cutter has been developed, and it has become possible to specifically apply this method to automatically debone bone-in thigh meat.

The above method for deboning a carcass was invented by the inventors of the present application,
A separate patent application is currently being filed by the applicant of this application.

An outline of the above bone removal method will be described below with reference to FIG.

1. Wrap the belt-shaped cutter 1 around the bone 2a in a substantially perpendicular direction and move the belt-shaped cutter 1 in the circumferential direction (arrow R) along the surface of the bone 2a.1. In this case, the belt-shaped cutter 1 is driven in a reciprocating direction as shown by arrows F and G in the figure. 3. When the belt-shaped cutter 1 is moved in this manner, it does not act to handle and peel off bones, but rather to make cuts between bones and meat. Therefore, when the belt-shaped cutter 1 is slid in the longitudinal direction of the bone as shown by arrow B at a speed that is smaller than the circumferential movement described above, the bone 2a and the meat 3 are separated with a relatively small force. be able to.

When the belt-shaped cutter 1 approaches the joint 4, since the belt-shaped cutter 1 has a width W, it does not cut into the space between the bones 2a and 2b, and the belt-shaped cutter 1 approaches the joint 4 as shown in the arrow. The bone is removed along the envelope line as shown above, and the bone 2 is removed while the ligament 5 remains attached to the bones 2a and 21+.
Separate the meat 3 from a and 2b.

According to the method of the present invention, the belt-shaped canter 1 is attached to the bone 2a.
, 2b and can move in its longitudinal direction,
Bones can be removed easily and efficiently without the need for a complicated automatic control device with a function.

The above method is an extremely excellent basic technique for deboning a bone-in carcass using a moving device. When trying to assemble it, grasp both ends of the bone-in thigh meat and
It is necessary to maintain this identity in the air.

The reason is that the above-mentioned deboning method uses the belt-shaped cutter 1 to remove the bone 2.
Wrap around a and sequentially joint 4. Since the belt-shaped cutter 1 is to be slid along the bones such as the bones 2b, if the central part of the carcass is gripped, the deboning operation will be hindered.

Furthermore, as can be easily understood from FIG. 1, in order to use the deboning method described above, the carcass, which is the workpiece, must be held in the air.

Furthermore, when the above-mentioned carcass is bone-in thigh meat of a chicken, the bone 2a is the tibia, the joint 4 is the knee joint, and the bone 2b is the femur.
Applicable to each. That is, the bone-in thigh of a chicken has a knee joint near the center, and the angle of the knee joint can be changed with a small amount of force. Therefore, even if the ankle part M of the tibia 2a' and the cut end N of the femur 2b' are gripped by the chucks 6 as shown in FIG. 2, the degree of freedom of the bending angle θ of the knee joint 4' is , cannot be held fixedly.

If the bone-in thigh meat that is the workpiece is not firmly held, it will be extremely difficult for the automatic device to wrap the belt-shaped cutter 1 around it and slide it back and forth.

The present invention has been made in view of the above-mentioned circumstances, and its purpose is to use a simple device to firmly hold bone-in chicken thigh meat in the air, and to restrain it except for both ends. The purpose of this invention is to provide a holding method that eliminates the need for IJ11, and to contribute to the completion and progress of a fully automated, integrated process for removing chicken thighs with bone.

In order to achieve the above object, the method of the present invention tJ1 uses a belt-shaped cutter to clamp the ankle part of the bone-in thigh meat and the cut end of the femur, respectively, in the deboning work of the bone-in thigh meat of a nine-day-old chicken. Then, by applying force in the direction of separating both clamp parts from each other, the knee rJA joint js of the bone-in thigh meat is stretched, and the femur and tibia are held in a state where they form an angle of about 15°, and the knee joint is tightened. It is characterized by eliminating the degree of freedom of bending of the part.

The basic principle of the method of the present invention will be described next.

As explained in Figure 2, bone-in chicken thigh meat is
Since the angle θ of the knee joint 4' can be freely changed with a small force, this degree of freedom makes it difficult to hold the thigh firmly.

However, if the tibia 2a' and femur 2b' are moved in the direction of extending the joint 4', that is, in the direction of decreasing the angle θ, the joint 4' will not rotate with the angle θ being approximately 15°. It disappears.

If an excessively large force is applied, the biological tissue forming the joint 4' will be torn and the angle θ will become 15 degrees, but as long as such excessive force is not applied, the above angle θ will be approximately 15 degrees. Sometimes the rotation stops, and if you continue to apply force in the direction of stretching the joint 4', the entire thigh becomes apparently fixed.

Next, one embodiment of the present invention will be described with reference to FIGS. 2 and 3.

As shown in FIG. 2, the ankle part M of the tibia 2&' and the cut end N of the femur 2b' are each gripped by two chucks 6, and both chucks 6,6? i - Apply force in the direction of pulling them apart.

Then, the joint 4' is stretched, and as shown in FIG. 3, the knee joint is held fixed with a bending angle θ of approximately 15°, and the degree of freedom in bending is lost.

The above angle of 15° may vary slightly depending on individual differences in chickens (
(within ±5°). Therefore, in the present invention, the angle θ is approximately 1
Stretching to 5 degrees means applying force that does not completely damage the joint and then stretching it to a state of 0 = 15 degrees ± 5 degrees.

When the degree of freedom of bending of the knee joint 4' is eliminated by the above operation, the knee bone with bone is held in the air in the state shown in FIG.
It is fixedly supported without the need to restrain parts other than both ends M and N, and is in a state where it can be wound with a belt-shaped cutter to remove bones.

As described in detail above, according to the method of the present invention, parts other than both ends of bone-in thigh meat of a chicken can be removed by using a two-piece chuck equipped with a driving means or a simple device similar to this. It has the excellent practical effect of being able to fixedly support bone-in thigh meat in the air without directly restraining it, and has put into practical use a fully automated integrated process deboning device for bone-in chicken thigh meat. There are many ways in which it can contribute to the development of society.

[Brief explanation of the drawing]

Figure 1 is an explanatory diagram of the deboning method using a belt-shaped cutter, Figure 2 is a perspective view of bone-in chicken thigh meat being held with two chucks, and Figure 3 is an illustration of the method of the present invention applied. FIG. 2 is a perspective view showing an example of a state in which bone-in thigh meat of a chicken is held. 1... Belt-shaped cutter, 2a'... Tibia, 2b'.
...femur, 3...meat, 4'...knee joint, 5...
・Ligament, 6...Chuck. Patent applicant Maekawa Seisakusho Co., Ltd. Agent Patent attorney Tadashi Akimoto Figure 1 Figure 2

Claims (1)

[Claims] When deboning bone-in chicken thigh meat using a belt-shaped canter, clamp the ankle part of the bone-in thigh meat and the cut end of the large ++:++ bone, and then connect both clamp parts to each other. Stretch the knee joint of the bone-in thigh meat by applying a force in the direction of separating them, and maintain the femur and tibia in a state where they form an angle of approximately 15° to eliminate the flexibility of bending the knee joint. A method for holding the knee bone during deboning work using a belt-shaped cutter.