JPS6025091B2 - Fish processing machine - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fish processing machine, and more particularly to an improvement in a means for removing abdominal bones of a fish.

A primary objective of the present invention is to remove abdominal bone quickly and efficiently, and another objective of the invention is to provide this with a simple and inexpensive device.

Therefore, the present invention is characterized in that the abdominal bones are removed at once at the same time as the three-piece removal process using a three-piece removal device. Hereinafter, the present invention will be explained based on drawings of embodiments.

FIG. 1 is a longitudinal sectional view of an embodiment of the present invention, and FIG. 2 is a plan view of essential parts of the embodiment.

The fish transport conveyor 1 includes two conveyors IA and I having left and right traveling surfaces facing each other in order to transport the fish bodies between grooves.
It is composed of B and runs in the direction of the arrow.

The Perry knife 2 is a two-parallel rotating knife placed between the traveling surfaces of the conveyor 1 in order to make cuts on the left and right sides of the belly pile. The fillet knife 3 cuts and separates the left and right fillets from unnecessary parts such as the back fillet, middle bone, belly fillet, tail fillet, and abdominal bone, and unloads the fish body in three pieces. A pair of left and right rotating knives 3A arranged between the faces and having a gap at the upper edge and mirror-slanted to each other.
, 38, and is cantilevered by slightly oblique drive shafts 4A, 48 and rotates in the direction of the arrow. The guide rail that supports the fish body from below is divided into a front guide rail 5 in front of the perry knife and a rear guide rail 6 after the belly knife, and the rear guide rail 6 is composed of two parallel rails.
It is provided just before the fillet knife, and is fixed upright between the fillet knives 3A and 3B when viewed in the direction of movement of the fish (see Fig. 3). The tip is fillet knife 3
The holding part 7, which is located between the gap between the upper edges of A and 3B and holds the fish body upward, has a slit in the middle that is large enough to insert the dorsal fin along the entire length excluding the tip, and is formed along the upper center green. , the tip has a protrusion 1 that pushes down the dorsal fin.
1, and a stopper 12 that can be freely adjusted with a screw is provided above near the tip of the holding member. An arc-shaped closing member 8 that closes the fillet knife gap is attached along the front circumference of the fillet knife 3, and a chute 9 for taking out the fillet C is provided at the front lower part of the fillet knife 3. A chute 10 for taking out is provided. The abdominal bone removal device 13, which is a characteristic feature of the present invention, is provided close to the bottom of the conveyor 1 immediately before the fillet knife 3.

To explain this in detail, a pair of supports 14A and 14B are fixed on the left and right sides with the rear guide rail 6 in between, and a bending member 15 in which an elastic wire village made of spring steel or the like is formed in an arcuate shape...
15 are arranged in parallel so that the abdomen of the fish is guided by the fillet knife to constitute an abdomen holding device, and each curved member 15...
15 are provided with presser feet 16A, 16B that commonly contact the presser feet 16A, 16B and adjusting screws 17A, 17b that adjustably press the presser feet 16A, 16B. Install the entire device so that the gaps are gradually closed. In this case, the bending member 1 in the free resting state
The tip of the fillet knife 5 is always on the outside of the fillet knives 3A and 3B when viewed in the direction of movement of the fish.
It almost follows the forehead diagonal of A and 3B (see Figure 3). Furthermore, the distance between the tips can be adjusted using adjustment screws 17A and 17B. Next, the effect will be explained.

The robber fish bodies A, whose heads have been cut off in advance through pre-processing, are sequentially fed into the chute from the table with the cut surface of the head facing forward and the dorsal fin facing upward, and transferred to the transport conveyor IA.
, IB, the front guide rail 5, and the presser foot material 7, and are attached to the Perry knife 2.

Using Perry knife 2, make cuts on the left and right sides of the pelvic fin of fish A. The fish body B that has passed through the Perry knife 2 is held between the conveyors IA and IB, and the cut surface of the abdomen straddles the rear guide rail 6, and the dorsal pile is inserted into the slit at the upper edge of the presser material 7. While keeping his posture straight, he was sent to File Knife 3. At this time, the abdomen of the fish with its hakama attached to the rear guide rail 6 is open to the left and right, but it is gradually pushed into the center by the curved member 15 of the abdominal bone removal device 13, and when it is hooked on the fillet knife 3, it is shown in FIG. As shown, the abdomen enters between the fillet knives 3A and 38, and the abdominal bone is removed along with the dorsal fin, middle bone, and caudal fin.

The position of the bending member 15 is appropriately adjusted by an adjusting screw 17. However, even the same type of fish has different sizes, and when the fish is large, the tip of the bending member widens a little, and when the fish is small, the tip of the bending member narrows slightly, and an automatic adjustment effect is activated.
The abdominal bone is reliably removed and the amount of fish meat removed along with the abdominal bone is minimized. To be more specific, the guide rail 6 mentioned above is fixed upright, and the two fillet knives 3A, 3B are inclined, so there is a large gap between the guide rail 6 and the fillet knives 3A, 3B. G exists (see Figure 3).

Therefore, even if the thin and soft belly meat passes through it, the belly bone will be cut and removed by the fillet knives 3A and 3B while passing through it slowly, thereby ensuring that the fish body is processed without miscutting. I can do it. Furthermore, since the fish body is a soft and elastic body, in order to prevent it from being crushed by too much pressure, it is customary to convey the fish body without increasing the pinching pressure of the conveyors IA and IB too much.

Therefore, due to the frictional force and the like when the fillet knives 3A and 3B begin to cut the fish body, the fish body overcomes the clamping force of the conveyors IA and IB and is lifted upward. At this time, by pressing the back of the fish with the tip of the presser member 7, three pieces can be taken out successfully, and the position of the fish at this time is such that the tip of the presser member 7 is aligned with the reference line, regardless of the size of the fish. Become.
Therefore, in the case of a relatively small fish, the abdominal bone etc. will be cut relatively above the fillet knives 3A, 3B, and in the case of a relatively large fish, it will be cut slightly below the fillet knives 3A, 3B. The cutting and removal of the abdominal bone by No. 38 is not affected by the size of the fish body. Therefore, the belly bones can be removed with a high yield regardless of the size of the fish. Further, the tip of the bending member 15 is always located outside the fillet knives 3A, 3B in the free resting state, and moreover, it substantially follows the inclination of the fillet knives 3A, 3B. The fish body, which has been disemboweled and has no internal organs, is transferred to the conveyor IA from the left and right.
When conveyed under pressure using the IB, the abdomen of a fish whose free form is as shown in Figure 4a will expand as shown by the chain line in Figure 4B due to the reaction force of the slight clamping force of the conveyors IA and IB. By lightly pressing the bending member 15 along the slope of the fillet knives 3A and 3B from both the left and right sides of the expanded area, the state as shown by the solid line in Fig. 4b is obtained, and the abdominal bone is removed with a good yield. be done. At this time, the degree to which the curved portion 15 is pressed against the abdomen of the fish body can be adjusted to a suitable level using adjustment screws ITA and 17B. In this way, the fillets are cut into three pieces, and the two fillets C and C are filled with fillet knife 3.
The unnecessary portion D advances along the outside of filler knives 3A and 3B.

At this time, the protrusion 11 at the tip of the presser material 7 pushes down the upper end of the back pillar and removes the unnecessary portion D with the fillet knife 3A.
Help it fall from between 3B onto the chute 10 below. According to the present invention, with an extremely simple configuration, the abdominal bone can be removed with a high yield and without miscutting. Furthermore, since the belly bone, which has many small bones lined up in a row, can be removed at once along with the dorsal fin, caudal fin, and midbone, a highly productive fish processing machine can be obtained. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a partially cutaway side view of an embodiment of the present invention.

FIG. 2 is a plan view showing the main parts of the above embodiment. FIG. 3 is an explanatory diagram of the operation of the above embodiment. FIG. 4 is a diagram for explaining the action of the bending member. 1... conveyor,
3... Fillet knife, 13... Abdominal bone removal device, 14... Support body, 15... Bent village, 17... Adjustment screw.

Figure 1 Figure 2 Figure 3 Figure 4

Claims (1)

[Claims] 1. In a fish processing machine that processes fish whose head has been cut and removed and whose abdomen has been vertically opened, with the cut side of the head first and the back facing up, the conveyor presses the fish from the left and right and transports the fish. a fillet knife consisting of a pair of left and right rotating knives that are tilted to each other with a gap at their upper edges; a holding member that presses the back of a fish body with its tip located between the gap at the upper edge of the fillet knife; A guide rail is fixed upright in front of the fillet knife and is fixed upright between the fillet knives when viewed in the direction of movement of the fish body, and guides the fish body to the fillet knife by straddling it. a pressing body that causes a fillet knife to cut and remove the abdominal bone of the fish body by pressing the abdomen from both left and right sides toward the center; It has a plurality of curved members formed in an arcuate shape so as to narrow the curve, and the tip of the curved member on the fillet knife side is elasticized at the free end, and in a free resting state, the tip extends in the direction of movement of the fish. A fish processing machine, characterized in that it is always on the outside of a fillet knife when viewed from the outside, and substantially along the inclination of the fillet knife, and furthermore, the distance between the tip parts can be adjusted with an adjustment screw.