JPS6362174B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a fish processing machine that removes the inner bones of fish and obtains processed products such as fillets, fillets, and dresses.

[Conventional technology]

FIG. 10 to FIG. 17 are diagrams showing how fish bodies are processed. Fig. 10 shows three pieces of grated rice without harasu, and Fig. 11 shows three pieces of grated rice with harasu. Harasu H refers to the skin and ribs of the belly of a fish. Figure 12 shows fillet with no belly and tail.
Figure 13 shows fillet with no belly and no tail.
Figure 4 shows a fillet with a belly and a tail, Figure 15 shows a fillet with a belly and no tail, Figure 16 shows a dress with a tail, and Figure 17 shows a dress without a tail. still,
Dresses are different from three-piece or fillet,
This refers to something whose internal organs have been removed but the middle bones have not been removed.

To explain these uses, the ones shown in Figures 11, 14 and 15 are used for mirin-boshi, and the ones shown in Figures 10 to 15 are used for tempura and fried frozen foods. For raw meat (for sashimi) and for infants, the ones shown in Figures 10, 12, and 13 with cut bones are used, and for surimi (for kamaboko), the ones shown in Figures 16 and 17 are used. things are used.

[Problem that the invention seeks to solve]

As mentioned above, although there are a wide variety of ways to process fish, conventional fish processing machines are so-called specialized machines, and at best they are
Either the four types in Figure 3 constitute one machine, the two types in Figures 14 and 15 constitute one machine, or the 16
There was no choice but to combine the two types shown in Fig. 1 and Fig. 17 into one machine. Even in this case, however, the head and tail should be cut in advance using a separate machine (for example, a head cutter).

However, many fish processors in Japan are relatively small businesses, and it is difficult to purchase multiple dedicated processing machines for each type of processing machinery due to cost and other considerations.

Therefore, the present invention can achieve the functions shown in FIGS. 10 to 1 with one unit.
The object of the present invention is to provide a fish processing machine capable of obtaining eight types of processed products shown in Fig. 7.

[Means for solving problems]

The fish body processing machine of the present invention is a fish body processing machine that processes the fish body with a pair of fillet knives provided in the conveyance path while conveying the fish body between belts,
A pair of abdominal guides are installed in front of the fillet knife to press the abdomen of the fish from the left and right, and the distance between the tips of both guides can be adjusted. , a holding lever for pressing the back of a fish toward the fillet knife, the distance between the tip of the lever and the top of the fillet knife being adjustable;
The fillet knife is provided near the top of the fish and is a removable back knife for cutting the back of the fish in the lengthwise direction of the fish.

[Effect]

When the distance between the tips of the vent guide is narrowed, the vent is cut and removed by the fillet knife. Therefore, by adjusting the distance between the distal end portions of the vent guide, it is possible to distinguish between a vent and a vent without a vent.

When the distance between the tip of the presser lever and the top of the fillet knife is narrowed, the middle bone is cut and removed by the fillet knife. Therefore, by adjusting the distance between the tip of the presser lever and the top of the fillet knife, it is possible to distinguish between three-piece grating (or fillet) and dressing.

When a back knife is attached, the back of the fish is cut in the lengthwise direction of the fish. Therefore, depending on the presence or absence of a back knife, the difference between sanmai oroshi and fillet is made.

〔Example〕

FIG. 1 is a side view showing one embodiment of the invention, and FIG. 2 is a plan view of FIG. 1. A pinch conveyor belt 2 is attached to the left and right drive pulleys 7a and 7b, respectively.
a, 2b are applied, thereby causing the pinch conveyor belts 2a, 2b to move in the direction of arrow A in the figure. During the movement path of the pinch conveyor belts 2a and 2b, there are two left and right rotary blades 3a, which rotate in a horizontal plane.
3b, a gutting pulley 4 having an uneven part that rotates in a vertical plane, a rotating round blade 5 that rotates in a vertical plane;
and a pair of rotating round blades (hereinafter referred to as fillet knives) 8a that rotate in an oblique plane at a predetermined angle θ (see Fig. 4) with their tops in contact or with a slight gap between them. , 8b are provided. The reference numeral 1 is a chute, the reference numeral 6 is a guide rail, and the reference numeral 11 is a knife cover for removing and sorting the back bone.

Other machines not shown (e.g. head cutter)
Fish body 2 with the head and tail cut off if necessary
0 is brought onto the chute 11, the fish body 20
is conveyed in the direction of arrow A while being sandwiched between left and right pinch conveyor belts 2a and 2b. Part of the abdomen (abdominal 21) of the fish body 20 is cut out with the rotating blades 3a and 3b, the internal organs are scraped off with the gutting pulley 4, and the internal bones are removed from the abdomen and near the anus with the rotating round blade 5. A notch can be made. Next, the fish body 20 is carried astride the guide rail 6 in the direction of the fillet knives 8a and 8b while being stabilized so that it does not sway sideways. Then, the backbone 23 is removed by fillet knives 8a and 8b.

The illustrated fish processing machine is further provided with the following: That is, a pair of belly guides 9a, 9b are provided on the front sides of the fillet knives 8a, 8b to press the abdomen of the fish 20 from left and right, and near the tops of the fillet knives 8a, 8b, a pair of belly guides 9a, 9b are provided to press the back of the fish 20 with the fillet knives. A presser lever 14 is provided to press the fillet knives 8a and 8b, and a back knife 10 is provided near the top of the fillet knives 8a and 8b, and rotates in a vertical plane to cut the back of the fish 20 in the lengthwise direction of the fish body. ing. These will be further explained below with reference to FIGS. 3 and 4.

In this embodiment, the vent guides 9a and 9b each consist of three guide plates, and the distance G between the tips of the vent guides 9a and 9b is the same (see Fig. 2).
can be adjusted using adjustment screws 12a and 12b. Reference numerals 13a and 13b in FIG. 2 indicate tension springs. The vent guides with the gap G widened are indicated by reference numerals 9a' and 9b'. In this embodiment, the holding lever 14 has a cross section at its tip as shown in FIG.
The distance L (see FIG. 1) between a and 8b and the top can be adjusted using an adjustment screw 15. The holding lever in a state where the distance L is narrowed is indicated by the reference numeral 14'. The tip of the back knife 10 passes through a notch provided in the knife cover 11, and the fillet knife 8a,
It is brought closer to the top of 8b. This backknife 10 is removable. Further, the number of back knives 10 may be one instead of two as shown.

These actions will be explained with reference to FIGS. 5 to 9. First, referring to FIG. 5, loosen the adjusting screws 12a, 12b shown in FIG. Tighten the adjustment screw 15 shown in
When the distance L between the tips of the fillet knives 8a, 8b and the tops of the fillet knives 8a, 8b is narrowed, the back bone is removed by the fillet knives 8a, 8b, and at the same time, the abdomen H is also scraped off. Moreover, knife cover 1
The fish body 20 moving astride the fish body 1 is cut into its dorsal fin or epidermis by a back knife 10 and separated into three pieces. As a result, the three-piece grated rice cake shown in FIG. 10 is obtained.

Referring to FIG. 6, the difference from FIG. 5 is that by tightening the adjustment screws 12a and 12b,
The difference is that the distance G between the tips of the tips 9b is widened. As a result, the tips of the belly guides 9a, 9b are separated from the fillet knives 8a, 8b, and even if the fish body 20 passes there, the abdomen does not come into contact with the belly guides 9a, 9b (because it is not pressed down), H is not removed, but only the back bone 23 is removed. As a result, the three-piece grated rice cake with belly soup shown in FIG. 11 is obtained.

Referring to FIG. 7, the difference from FIG. 5 is that the back knife 10 has been removed. As a result, the fish body 20 from which the midbone 23 has been removed is no longer separated, thereby producing fillets with no bellies and tails and fillets without bellies and tails as shown in FIGS. 12 and 13. If you want to obtain one without a tail, it is possible to remove the tail at the same time as the backbone 23 using fillet knives 8a and 8b, but it is more reliable to remove the tail in advance with a separate machine, so it is preferable to remove the tail as described above. The tail shall be cut off in advance using a separate machine as described above. The same applies below.

Referring to Figure 8, the difference from Figure 7 is that Harasu H.
is not removed (see explanation of FIG. 6).
As a result, fillets with a belly and a tail and fillets with a belly and no tail shown in FIGS. 14 and 15 are obtained.

Finally, referring to Figure 9, please refer to Figure 7 or 8.
The difference from the figure is that the adjustment screw 15 shown in FIG. 1 is loosened to widen the distance L between the tops of the fillet knives 8a, 8b and the tip of the presser lever 14. As a result, even if the fish body 20 passes through this point, the midbone 23 is not removed and only the mefun (bag containing coagulated blood) in the abdominal cavity is removed by the fillet knife 8.
It is scraped off and discharged at the tops of a and 8b. This yields the tailed and tailless dresses shown in FIGS. 16 and 17.

〔Effect of the invention〕

According to this invention, it is extremely versatile and can produce eight types of processed products shown in FIGS. 10 to 17 with one machine. As a result, 1
By using one fish processing machine for various purposes, it is possible to obtain an extremely high transfer rate throughout the year, and the economic efficiency is also greatly improved.

[Brief explanation of drawings]

FIG. 1 is a side view showing an embodiment of the present invention. FIG. 2 is a plan view of FIG. 1. FIG. 3 is a sectional view taken along the line - in FIG. 1. Fourth
The figure is a sectional view taken along the line - in FIG. 1. FIG. 5 to FIG. 9 are explanatory diagrams of the operation of the embodiment. FIG. 10 to FIG. 17 are diagrams showing how fish bodies are processed. 2a, 2b...Nip pressure conveyor belt, 8a, 8b...Fillet knife, 9a, 9b...Stomach guide, 10...
Back knife, 14... press lever, 20... fish body, H... belly su.

Claims (1)

[Scope of Claims] 1. A fish body processing machine that processes the fish body with a pair of fillet knives installed in the conveyance path while conveying the fish body between belts. A pair of belly fish guides that hold the fish from the fillet knife, and the distance between the tips of both guides can be adjusted; and a presser lever that is installed near the top of the fillet knife and presses the back of the fish toward the fillet knife. There are two types of fillet knife, one in which the distance between the tip and the top of the fillet knife can be adjusted, and the other a removable back knife that is installed near the top of the fillet knife and cuts into the back of the fish in the lengthwise direction of the fish. A fish processing machine comprising: