JPH0346279B2 - - Google Patents

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention is based on the production of dried bonito flakes, mackerel flakes, or pseudo-bonito flakes made by drying and solidifying livestock meat, fish meat, etc. The present invention relates to a method for cutting fish flakes that can cut flakes of fish.

(Prior art) The rotary blades used in the conventional cutting method for fish joints are roughly divided into those using a planer-like plate blade;
Some use blade rollers with helical blades formed on the outer periphery of the roller.

The former cutting method using a rotating blade includes the following methods.

As shown in Fig. 1, cut the plate-shaped blade (plane blade) a into a sharpening table b.
A method of cutting by attaching it to the machine and pressing the fish joint C against it.

Rotating plate d with plate-shaped blade a attached as shown in Figure 2
A method of cutting by rotating the blade and pressing the fish c to the plate-shaped blade a with a spring e.

As shown in Fig. 3, the fish c in the case f is fed by a fixed amount by the rotation of the feed screw g, and the plate-shaped blade a is
A method of cutting by pressing against the

A method of cutting by attaching a plate-shaped blade a to the mortar-shaped surface h of a rotary plate d as shown in FIG.

As for the latter cutting method using a rotary blade, as shown in Fig. 5, two blade rollers j having helical blades i formed on the outer periphery of the rollers are arranged in parallel, and while they are rotated, the two blade rollers j are There was a method in which the fish c was pressed by a spring k to cut it.

(Problems to be Solved by the Invention) However, among the various methods described above, the former four methods using the plate-shaped blade a all have the following common drawbacks.

(1) During cutting, the ichthyophores c are bitten into the plate-shaped blade a, and the impact at that time may cause the ichthyophores to chip off, resulting in chunks of ichthyophores being mixed into the scraped pieces.
This becomes a cause of irregular shapes, and when put in the mouth, it hits the teeth and feels like a foreign body, impairing the taste.

(2) It is easy for shavings and powder to become clogged between the rotary plate d and the plate-shaped blade a installed by being inserted into the blade insertion hole, and if the blockage occurs, the protrusion dimension of the plate-shaped blade changes, so it is difficult to maintain a constant thickness. This is not desirable in terms of food hygiene, as it cannot be scraped very easily, and during the rainy season or in a hot and humid work environment, this can lead to the growth of bacteria.

(3) With a plate-shaped blade, the cutting resistance is large, so the blade is subject to severe wear. Therefore, the protruding dimension of the blade must be adjusted frequently or the blade must be changed, and the cutting operation must be stopped each time. As a result, work efficiency and productivity deteriorate.

(4) Among the cutting methods shown in Figures 1 to 4, in the one shown in Figure 2, the dried bonito flakes c are pressed by a spring e, so the bonito flakes are thinner before and after being cut. In the case of drying, the pressing force of the spring e changes, causing variations in the pressing force, and as a result, the thickness of the cut joints to be cut tends to be non-uniform.

(5) Since the fish pieces c are pressed by the spring e, the fish pieces c are constantly pressed against the rotary plate d and heated, which may cause the fish pieces to oxidize, lose their flavor, or cause discoloration. The stream is getting worse.

(6) In the cutting method shown in Figure 3, the bonito flakes are not pressed by a spring, but are fed by a fixed amount by a feed screw g, so the above-mentioned drawbacks of the cutting method shown in Figure 2 are alleviated to some extent; Since the cutting tool is a plate-shaped blade after all, if the feed rate of the fish blade c is reduced so that it only contacts the plate-shaped blade a without contacting the rotating plate d, the blade will It becomes unstable and cannot be cut. Therefore, in order to cut the fish c, it is necessary to press it not only against the plate-shaped blade a but also against the rotary plate d as shown in FIG. For this reason, it is still unavoidable that the fish and fish become overcooked and lose their luster.

(7) When the fish joint c is pressed against the rotary plate d, the thickness of the shaved joint to be cut is determined by the protruding dimension of the plate-shaped blade a (the thickness will be the same as the protruding dimension, and it will not be thicker or thinner than that). Even if you adjust the rotational speed of the rotary plate d or the feed rate of the fish flakes c, the thickness of the shaved flakes cannot be adjusted.

(8) In order to adjust the thickness of the shavings, it is necessary to stop the rotation of the rotary plate d and adjust the protruding dimension of the plate-like blade a, which is a hassle.
Moreover, in this case, the greater the number of plate-shaped blades a attached to the rotary plate d, and the longer the length of the plate-shaped blades a, the longer the adjustment takes, which significantly reduces work efficiency and productivity. descend.

(9) If the plate-shaped blade a is long, it is difficult to make it protrude uniformly over its entire length, and if there are many blades, only one blade may protrude excessively.
In that case, the fish c is strongly pressed only by that blade, and the other blades are not sufficiently pressed, resulting in a decrease in cutting speed. Moreover, unreasonable force is inevitably applied to the extremely protruding blade, which distorts the rotary plate d, resulting in uneven thickness and shape of the cut joints.

(10) It takes a long period of skill to be able to uniformly adjust all of the many plate-shaped blades a, and even for an experienced person, it takes approximately 3. It takes about 5 minutes. Furthermore, even experts make adjustments based on their intuition, so there is considerable variation depending on the time of adjustment and the sharpening machine used. What's more, if the person making the adjustment changes, there will be variations even with the same shaving machine, and as a result, the thickness of the shavings will also vary.

(11) In the case of Fig. 4, the rotating body d is mortar-shaped, so the stability of the ichthyophores is improved compared to the case of Fig. 2, but the blade used is a plate-shaped blade a. Therefore, the drawbacks caused by its use still remain. Moreover, since the rotary plate d is mortar-shaped, the center of the tip of the ichnos is inevitably guided to the mortar-shaped center (the part without the plate-like blade), and the center of the ichnos Another drawback is that some parts remain uncut.

(12) Among the conventional cutting methods, in the cutting method using the blade roller j as shown in Fig. 5, the fish pieces c are pressed against the blade roller j by a spring k, so the fish pieces are pressed against the blade roller j. Therefore, whether or not it is being cut, it is constantly pressed against the blade roller, and more pressing force than necessary is applied to the helical blade i. Therefore, the cutting resistance increases, the blade becomes more likely to wear out, and the quality deteriorates, such as heating, loss of flavor, and poor color luster.

(13) When the two blade rollers are both rotated inward as shown in Figure 5 B, when they are both rotated inward as shown in Figure 5 C, one is rotated outward and the other is rotated inward as shown in Figure 5 D. In any case when rotating, if the pressing force of spring k is weak, fish c.
is pushed back by the rotational force of the two blade rollers j and becomes difficult to cut, so the pressing force of the spring k must be at least equal to or slightly stronger than the rotational force of the two blade rollers j.
However, if the pressure is applied that strongly, an unreasonable force will be applied to the blade roller j, making it difficult for the blade roller j to rotate. If it is intentionally rotated, the fish joint c may be chipped or cracked, and in some cases, the helical blade i of the blade roller j may even be chipped.

(14) In the case of Fig. 5 B, since the rotation directions of the double-edged rollers j are opposite to each other, the ichnoclage c is easily cracked, chipped, or torn, and its shape, thickness, etc. are almost constant. Difficult to obtain shavings. Furthermore, it is impossible to cut the material as thin as several microns.

(15) When two blade rollers j are used, it is not possible to make them contact each other, so it is necessary to separate them. If they are separated, the fish joints will not be cut by that much, and they will enter between the blade rollers. The blade roller may stop rotating.

(16) In the case of Fig. 5 C, the two blade rollers j rotate inward, so if the double-edged rollers j are placed close together, the cut knots will get stuck between the blade rollers. This prevents the shavings from being discharged to the outside. In order to solve this problem, the double-edged roller j must be spaced a little apart, and if this is done, the fish pieces c will remain uncut by that distance, and the remaining pieces will be drawn between the double-edged rollers j. The blade roller j
The rotation of the roller stops, as if it were a double-edged roller.
The situation is like that of a crusher that crushes the fish flakes c between them, causing the fish flakes c to chip, crack, or crumble, making it impossible to obtain shaved flakes of a very constant thickness.

(17) In the case of Fig. 5 D, one blade roller j rotates inward and the other blade roller j rotates outward, so that the cut surface of fish c is slightly to the left L from the center O of the cut surface. A cutting force directed downward to the right is applied by the blade roller on the left, but a cutting force directed upward to the right is applied by the blade roller on the right to a portion R slightly to the right of the center portion O. For this reason, cutting forces in completely opposite directions are applied to the central part of the fish joint c, causing chipping or cracking of the fish joint c, making it difficult to obtain a split joint of a certain shape.
Also in this case, if the two blade rollers j are not separated, the shavings cut by the left blade roller j will not be discharged, so the double-edged roller j must be kept a certain distance apart. The rotation of the blade roller j may stop due to the unsharpened pieces of fish getting stuck in between.

(Object of the invention) The object of the present invention is to avoid the various drawbacks mentioned above,
In addition, it is possible to cut kerifobushi with a constant thickness, and the thickness of the kerifobushi can be adjusted by adjusting the rotational speed of the rotary blade and/or the feed rate of the fish to be cut. The purpose of this invention is to provide a cutting method that makes it possible to

(Means for Solving the Problems) The method for cutting fish joints of the present invention uses a rotary blade having a cutting blade formed on the tip surface of a disc-shaped base material in which no blade protrusion hole is formed. The rear end of the fish segment is clamped by a clamping jig, and the clamping jig is transported along a guide by a transporting body at a speed corresponding to the amount of rotation of the rotary blade. Then, the fish are continuously transferred to the rotating blade side, and the tip of the fish is cut while pressing the cutting blade of the rotating blade perpendicularly from the longitudinal tip of the fish. It is characterized by the following.

(Function) To cut fish pieces using the fish pieces cutting method of the present invention, open the presser body 13 by turning the knob 20 shown in FIG. After inserting the type A, turn the knob 20 in the opposite direction to close the presser body 13 and clamp the fish type A.

Next, turn the knob 29 in FIG. 9 to tilt the movable piece 24 toward the Y′ side in the same figure, and align the screw groove 30 in FIG.
The meshing of the feed shaft 8 with the feed screw 7 is released. In this state, the clamping jig 11 shown in FIGS. 7 to 9 is manually transferred to the rotary cutter 4 side along the two guides 9 and 10, and the tip of the fish segment A is moved to the side shown in FIGS. 7 and 8. It is inserted into the steady rest hole 31 of the support 6 shown in the figure and brought into contact with the rotary cutter 4.

Thereafter, the knob 29 in FIG. 9 is turned in the opposite direction to the previous direction to raise the movable piece 24 in the Y direction in the figure and engage the thread groove 30 with the feed screw 7. If the rotary cutter 4 shown in FIGS. 7 and 8 is rotated in this state, the fish A that is in contact with the cutter 4 will be cut.

At this time, the clamping jig 11 transfers the fish to the rotary knife 4 at a speed corresponding to the amount of rotation of the rotary knife 4, so that the fish pieces A clamped by the clamping jig 11 are always attached to the rotary knife 4. Continuously suppressed by contact.

(Example) What is shown in FIG. 6 to FIG. 10 is an example of a shaving machine used in the method of cutting fish pieces of the present invention.

This is done by rotating a rotary blade 4 manually or automatically by a motor, and by means of a cutting blade 3 formed on the cotton end face 2, the tip face of the round rod-shaped fish segment A with a diameter of 2 to 3 cm is brought into contact with the cutting blade 3. While cutting B, the transfer body 5 moves according to the amount of rotation of the rotary knife 4, so that the fish A is continuously transferred to the rotary knife 4 side.

The rotary cutter 4 has a cutting edge 3 formed on the distal end surface 2 of a disk-shaped base material 1 in which no blade protrusion hole is formed and the center portion is not depressed. 6th
In the case of the figure, two rectangular bars are formed as the same cutting edge 3, and they are either integrally formed on the tip surface 2 of the base material 1, or they are formed separately and attached by welding or the like. ing.

The transfer body 5 includes a feed shaft 8 having a feed screw 7 formed on its outer periphery, and a clamping jig 11 that is transferred to the rotary cutter 4 side along round bar-shaped guides 9 and 10 by rotation of the feed shaft 8. It consists of

As shown in FIGS. 9 and 10, the clamping jig 11 includes a jig main body 12 through which the guides 9, 10 and the feed shaft 8 pass, and a presser foot that overlaps with the main body 12 and presses the fish A. As shown in FIG. 9, the presser body 13 has an upper end 14 attached to the main body 12 with a bolt 16 via a spring 15, and a lower end 17 attached to the main body 12 with a bolt 19 via a spring 18. Once installed, when the knob 20 of the bolt 19 is turned, the presser body 13 moves in the direction indicated by the arrow X- in FIG.
It is designed to open and close in the X′ direction. By opening and closing, the fish A is inserted between the triangular receiving recesses 21 and 22 formed to face the main body 12 and the presser body 13, and the fish A is able to be clamped and released. There is.

The clamping jig 11 also has a movable piece 2 in a storage section 23 in FIG.
4, and its lower end is attached with a pin 25 so that the movable piece 24 can freely rotate in the direction of arrow Y-Y'.

Furthermore, the clamping jig 11 screws the threaded part 28 of the bolt 27 inserted from the presser body 13 side into the screw hole 26 opened at the upper end of the movable piece 24, and rotates the knob 29 of this bolt 27. By doing so, the movable piece 24
is tilted and erected in the Y-Y' direction using the pin 25 as a fulcrum. When the movable piece 24 stands up in the Y direction, the thread groove 30 formed therein meshes with the feed screw 7 on the outer periphery of the feed shaft 8, and in this state, the rotary cutter 4
When rotated, the feed shaft 8 rotates, and the clamping jig 11 is transferred to the rotary cutter 4 side. Conversely, when the movable piece 24 is tilted in the Y' direction, the engagement between its thread groove 30 and the feed screw 7 (Fig. 7) is released, and even if the rotary blade 4 is rotated, the clamping jig 11 is not transferred. , and can be pulled back to the right side in the drawing by hand.

Reference numeral 6 in FIGS. 7 and 8 is a support, which is used to prevent vibrations and lateral vibrations of the fish A during cutting. A steady rest hole 31 is formed with a size that allows the type A to be inserted. The support 6 may be other than what is shown in the drawings, and from the viewpoint of preventing sideways swing or vibration of the fish A, the rotary cutter 4 may be used.
It suffices if it is provided in the forward direction of the rotation direction.

(Effects of the Invention) The fish cutting method of the present invention has the following effects.

Disk-shaped base material 1 in which a blade protrusion hole is not formed
Since a rotary blade 4 having a cutting edge 3 formed on the tip surface 2 of the rotary blade 4 is used, various drawbacks of cutting with a conventional plate-shaped blade are eliminated. Especially base material 1
Since no blade protrusion hole is formed in the blade protrusion hole, the blade protrusion hole is not clogged with shavings, powder, etc., and the various problems that would otherwise occur when a blade protrusion hole is formed are eliminated.

Since only one rotary blade 4 is rotated in a fixed direction, if the fish joint A is chipped, cracked, or torn, as in the case where two blade rollers j are arranged in parallel as shown in FIG. It is possible to cut extremely smoothly, and the above-mentioned drawbacks when using two blade rollers side by side are completely eliminated.

Since the rear end of the fish A is clamped using a clamping jig, the fish A is easy to transport at a constant speed, and the vibrations and shakes of the Fish A are suppressed during movement. Therefore, it becomes easier to obtain a shavings of a certain shape. In addition, since the fish joints A are less likely to chip when cutting,
It is almost impossible for fragments of Ichoshino A to get mixed into the thin shaved flakes.

As the clamping jig is transported along the guide,
The transfer of the jig is stable, which in turn stabilizes the transfer of fish flakes, and it becomes easier to obtain shaved flakes of a constant shape and thickness.

Continuously transport the fish A at a speed corresponding to the amount of rotation (cutting amount) of the rotary blade 4 using a transfer body, and press the tip of the fish A to the cutting blade 3 of the rotary blade 4. Since the tip of the tip is cut, the thickness of the shaved flakes to be cut is determined by the feed rate S (cm/min) of the fish flakes A and the rotation speed R (rpm) of the rotary cutter 4.
It is determined by the relationship S/R. Therefore, by adjusting the S/R relationship, the thickness of the shavings can be easily adjusted to a desired thickness. Note that when the number of cutting edges 3 formed on the side end surface 2 of the base material 1 is n, the thickness of the cut knot is determined by S/R·n. Therefore, in the present invention, the amount of feed of the fish pieces A is greater than the cutting amount, and the fish pieces A are not forced to be pressed against the rotary cutter 4 and overheated, and the quality and flavor of the fish pieces A are maintained. It will not deteriorate.

Rotating blade 4 perpendicularly cuts fish segment A from its tip.
Since the cutting blade 3 is pressed against the cutting blade 3, the fish segment A is cut in a direction perpendicular to its muscle fibers, and the width is the same as that of the rotary blade, the length is the same as the muscle fiber spacing, and it is elongated.
Moreover, it is possible to obtain kerifobushi with a substantially constant shape. In addition, it becomes easier to support the fish species A by the support body 6. Furthermore, since the fish A is sequentially cut from its tip side, it is easier to cut than when the fish is pressed against the rotary knife from the ventral surface as in the cited example.
Fish joints are less likely to go to waste, and rotary cutler 4
Since the contact with the blade is stable, the shape, size, thickness, etc. of the cut joints are less likely to vary and are stable.

[Brief explanation of drawings]

Figures 1 to 4 A and B are explanatory diagrams showing different examples of the conventional cutting method using a plate-shaped blade, and Figure 5 A is an explanatory diagram showing a conventional example using a blade roller with a helical blade. An explanatory diagram, the figures 4 and 6 are explanatory diagrams for its use,
Fig. 6 shows a rotary cutter used in the present invention, A is a front view, B is a side view, and Fig. 7 is a main part showing an embodiment of a sharpening machine used to put the present invention into practice. Explanatory diagram, Fig. 8 is a plan view of the main parts of the same sharpening machine, Fig. 9 is a longitudinal sectional front view showing an example of a clamping jig in the same sharpening machine, and Fig. 10 A and B are movable parts of the clamping jig. It is an explanatory view showing the relationship between a piece and a sending body. 1 is a base material, 2 is a tip end surface of the base material, 3 is a cutting blade, 4 is a rotating blade, 5 is a transfer body, 6 is a support tool, and A is a fish segment.

Claims (1)

[Claims] 1 A rotary blade consisting of a disc-shaped base material with no blade protrusion hole formed and a cutting blade formed on the tip surface is rotated in a fixed direction by itself, and the rear end of the fish is clamped. The fish pieces are clamped by a jig, and the clamping jig is transferred along the guide by a transfer body at a speed corresponding to the amount of rotation of the rotary cutter to continuously transfer the fish pieces to the rotary cutter side. A method for cutting fish pieces, characterized in that the tip of the fish piece is cut by pressing the tip of the fish piece orthogonally from its longitudinal end against the cutting blade of a rotary knife.