JPS5824095B2 - fish deboning tool - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention utilizes other fish that are generally similar in shape and skeletal structure to codfish, known under the names of codfish, kodara, and sugesodara, for example. 2 of the grated fish if grated
This invention relates to a tool (hereinafter simply referred to as a "boning tool") for removing bone from the half body of a bone.

In the process of creating two flat halves of a fish using a mechanical cutting operation, the conventional method is to remove the head of the fish and then cut the body of the fish vertically into three pieces using a mechanical slicing operation.

Although effective in itself, this method leaves two halves of the fish with ramus bones extending laterally from either side of the fish's spine.

However, the presence of ramus bones in the half body cut vertically by a machine and in the fillets cut into smaller pieces is extremely undesirable.

Conventionally, the skin is first removed from the two halves, for example, manually or mechanically, and then a V-shaped cut is made once on each side of the carcass line using an ordinary two-layer knife. The ramus was removed while leaving part of it intact.

This operation will remove a length of the triangular cross-section of meat, including the ramus, from the two halves so as to leave them virtually bone-free.

However, removing the ramus in this manner takes too much time considering the level of efficiency required.

Therefore, the productivity of the work of creating a half body in this way is determined by the skill (i+) and the skill level of using a thin-slicing knife or a three-blade knife in the work of removing the ramus, and the skill of this work ( If M is low, the part of the fish that is cut off will become a dog.

SUMMARY OF THE INVENTION An object of the present invention is to provide a boning tool that reduces the amount of technical effort required for carcass removal work and removes a substantially constant amount of fish meat with the carcass for fish of the same size. The aim is to alleviate the above-mentioned difficulties by doing so.

Another object of the present invention is to improve the productivity of this three-sheet grating operation.

A fish boning tool according to the invention, comprising a pair of slicing knives extending from the bundle portion and laterally spaced from each other, the tips of the knives being interconnected by one secondary knife; The secondary knife has a cutting edge (
The slicing knife and the secondary knife have a cutting edge extending transversely to the edge of the blade, and the slicing knife and secondary knife are adapted to perform a slicing and scraping action when the tool is used.

The edge of each slicing knife adjacent the secondary knife is a flat ground portion lying in a plane extending between the slicing knife and the cutting edge of the secondary knife and extending transversely to the cutting edge of the slicing knife. It is preferable to have a non-edged part like this.

Preferably, the secondary knife is arranged in a plane that, when measured in the space between the two slicing knives, forms an obtuse angle to the plane containing the unbladed portion directly adjacent to the slicing knives.

Preferably, the cutting edge of the slicing knife has an arcuate shape that connects in tangential relationship with each of the bladed portions, which are preferably arranged in one common plane.

However, it will be appreciated that the cutting edge of the slicing knife may be straight and beveled at a suitable angle relative to the adjacent blunt portion.

The edge of the slicing knife opposite the cutting edge extends in a straight line with the bundle part or is inclined towards the cutting edge with respect to the bundle part, so that the weight distribution of the blade part with respect to the bundle part is favorable. It is good that the balance of the tool is comfortable.

Since the tool is designed primarily for use in preparing fish for human consumption, the knife of the tool is preferably made of stainless steel having qualities and properties customary for knife manufacture. .

The invention will be described with reference to embodiments shown in the accompanying drawings.

The illustrated boning tool has a pair of stainless steel slicing knives 11 each extending in parallel planes from a wooden or plastic bundle 12.

The ends or tips of the knives remote from the bundle 12 are interconnected by one secondary knife 13 .

The secondary knife 13 has a lateral straight cutting edge 14, while the two knives 11 have arcuate cutting edges 16.

Each of the cutting edges 16 has a flat, ground straight straight section 17 between it and the secondary knife 13.
The two direct parts 17, with and without blades of the slicing knife 11, which are tangentially connected, are inclined at an obtuse angle to the plane of the secondary knife 13 when measured in the space between the knives 11. in a common plane.

This obtuse angle is typically 150-160°.

The two slicing knives 11 and one secondary knife 13 of the present boning tool function as both a slicing action and a scraping action when used correctly for the fish half body obtained by the fish cutting machine.

When using this tool, it is preferable to remove the ramus from each half of the fish before removing the skin.

This is because the skin forms a base on which the blunt straight section 17 slides as the tool moves along the half of the fish, performing slicing and scraping actions.

In the illustrated embodiment, the edge 18 of the slicing knife 11 opposite the cutting edge 16 is inclined relative to the cutting edge 12, typically at an angle of 3 to 20 degrees, to accommodate the desired weight of the tool. Distribution and balance are to be achieved.

However, in other embodiments of the invention, the edge 18...
It may be in a straight line.

Next, how to use this tool will be explained with reference to FIGS. 3 and 4.

First, the half fish F with the skin S still attached is placed on a cutting board (not shown) with the skin S facing downward.

In the fish half F, the ramus B that was cut when it was separated from the backbone remains in a row along the longitudinal axis of the fish half F, so that the ramus bone B of the fish half F remains in a row along the longitudinal axis of the fish, so the ramus bone B of the fish half F remains in a row along the longitudinal axis of the fish, so that Place the tool on half the fish's body F so that the blank straight parts 17 are located on both sides of the row of ramus bones B, and while pressing the tool slightly downward, move the fish's half F from the head H to the tail T. Just pull it in the direction shown by the arrow in Figure 3.

In this way, the cutting edge 16 of the slicing knife 11 makes two mutually parallel cuts C on both sides of the row of ramus B in the longitudinal direction of the fish, and the straight portion 17 without a blade cuts along the skin S. While sliding on the edge of the blade or slightly above it,
Move following 6.

As the tool is pulled along half the fish's body F in this way,
The cutting edge 14 of the secondary knife 13 follows the straight line portion 17 without a blade, and cuts into the skin S between the two longitudinal cuts C formed by the cutting edge 16 of the slicing knife 11.

As the tool is being pulled in this condition, half of the fish F
The remaining ramus B is removed one after another, leaving a groove G after the tool passes through.

That is, since the secondary knife 13 is inclined with respect to the straight portion 17 without a blade, it cuts the fish meat portion ("
The portion called "blood stain" is scraped off by the scraping action of the advancing secondary knife 13 and is discharged backward over the secondary knife 13.

In the above, an example in which this tool is used to remove a row of ramus bones extending in the longitudinal direction of the fish's half body F has been described. The tool can also be used in a similar manner as described above.

The method of use in that case will be obvious to those skilled in the art from the above description, so further explanation will be omitted.

After using this tool for a short time, I was able to learn how much force to apply to the bundle 12 in order to remove the meat as close to the skin as possible without cutting the skin.
After the tool has been used to remove a thin piece of meat, including the carcass B, the half carcass can be mechanically or manually skinned for further processing.

Although the illustrated tool has two slicing knives 11 arranged in parallel planes, other embodiments of the invention include
The two slicing knives 11 are laterally separated and inclined to each other so that the planes of the two knives 11 taper in a V-shape toward the cutting edge 16 when viewed from the end, thereby cutting a piece of meat with a V-shaped cross section. It may be removed.

[Brief explanation of drawings]

Fig. 1 is a side view of a bone cutting tool showing one embodiment of the present invention, Fig. 2 is a plan view seen from the direction of arrow ■ in Fig. 1, and Fig. 3 is a cut of fish cut into three pieces. This is a plan view of the half body placed with its skin facing down, with a part of the tool in use shown in chain lines, and FIG. 4 is a sectional view taken along the line ■→■ in FIG. 3. 12: Handle part, 11: 1 pair of sliced knives, 16
: Same cutting edge, 13: Secondary knife, 14: Same cutting edge, 17: Straight part without blade, 18: Opposite edge.

Claims (1)

[Claims] 1. A fish boning tool comprising a pair of slicing knives extending from a bundle portion and laterally spaced from each other;
A boning tool characterized in that the tips of the slicing knives are interconnected by a secondary knife, the secondary knife having a cutting edge extending transversely to the cutting edge of the slicing knife.