JP4073133B2 - Automatic creasing method and apparatus for deboning chicken thigh meat - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
  The present invention relates to an automatic creasing method and its apparatus for deboning chicken thigh meat that automates the creasing work required as a pre-step of deboning in the left and right thigh meat deboning machines of chicken.
[0002]
[Prior art]
  Various automations have been performed in the past along with the large-scale breeding, slaughter, and slaughter processing of edible birds and animals. A thigh auto-loading system has been developed first, in which a workpiece is continuously conveyed to the deboning machine, and dividedly loaded into a plurality of deboning machines via a plurality of temporary retention buffer conveyors. However, the creasing work required as a pre-process for the above deboning has been performed manually.
[0003]
  However, in the above auto loading system, automation of creasing work is indispensable in order to save labor, improve yield, supply products with a stable true-wall shape, and improve workpiece supply rate.
[0004]
  Moreover, although the invention concerning the chicken thigh side cut device described in JP-A-11-4654 is disclosed,
a, holding means;
  a-1, as shown in FIGS. 7A and 7B, the plane direction of the thigh meat is sandwiched between two plates (left and right pressing plates 61 and 62), and the bending portion of the knee joint portion 12c of the thigh meat is held. The outer upper and lower sides are pressed by the central pressing plates 64a and 64b and are held from three sides.
  The central pressing plates 64a and 64b are attached to the same bracket 67a together with the central pressing plate 64, and are provided by the tension spring 65 from the rear side of the knee joint of the workpiece, so that the thigh meat 10 is as shown in FIG. 7B. It is energized to be bent in the shape of a square.
[0005]
b, positioning means for inserting a blade into the ankle of the thigh meat;
  b-1, As an ankle positioning method, as shown in FIGS. 7A and 7B, the ankle portion (the lower portion of the hook portion) is hung with a hanger in the groove 63a of the positioning fitting 63. Position.
c, blade moving means means for piercing the blade from the side into the held thigh meat;
  c-1, As shown in FIGS. 7A and 7B, the blade 70 is pierced by a predetermined depth that does not penetrate the thigh meat 10, and the blade 70 is pierced in front of the crus bone 12b in the very vicinity thereof.
d, the function of moving the blade downward;
  d-1, The blade performs a swing or rotation operation along the circular arc trajectory, and cuts along the thigh bone.
[0006]
e. Means for escaping the thigh in accordance with the cutting force when moving down the blade;
  e-1, When the blade 70 that performs a swing motion is inserted into the knee joint portion 12c, which is a protruding portion of the lower leg bone 12b, the blade 70 is caught and the cutting force is increased. So that the divided portion 64c of the central pressing plate 64 is pushed to escape backward.
  e-2, even when the trajectory of the cutting tool 70 does not match the shape of the bone part and the cutting tool 70 is likely to hit the bone part, the thigh meat 10 escapes appropriately according to the cutting force, and the bone part is not cut. Thus, the blade 70 can be accurately placed along the bone.
[0007]
  The above proposal also incorporates the following problems.
  That is, the holding means described in the item a-1 is required to be able to reliably take a creasing posture regardless of the size of the work, and the thigh flesh inner flat surface of the work is perpendicular to the cut-down surface of the braiding knife. It is a necessary problem to form.
  In addition, the central pressing plates 64a and 64b have a structure for biasing the workpiece so as to bend in a U-shape behind the knee joint portion 12c, but there is no degree of freedom corresponding to the size of the workpiece. Since the central retainer plate cannot be individually controlled, fine adjustment along the bone is difficult.
[0008]
  As a positioning method of the ankle part described in the paragraph b-1, the ankle part (the lower part of the hook part) is hung with a hanger in the groove 63a of the positioning fitting 63, and positioning is performed. The situation of being accommodated in the groove 63a of the positioning metal fitting 63 changes depending on the size, and for example, it may be inserted by being twisted or may be accommodated in a loose state.
  For this reason, the cutting tool may be inserted at a position away from the bone, or may be inserted into the bone, and the knife may be inserted in an unstable position, which may damage the bone or ensure meat. There is a problem in that it becomes impossible to stab in the case and causes a decrease in yield.
[0009]
  The blade 70 described in the item c-1 is pierced by a predetermined depth that does not penetrate the thigh meat 10, and the blade 70 is pierced in front of the bone portion in the vicinity of the bone portion. When the knife is cut down without being penetrated, the knife has a cantilever structure, so that the cut surface is not stabilized due to the influence of uncut meat or skin, and the bone part is damaged, resulting in a problem of yield reduction.
  The blade 70 described in the item d-1 is configured to swing or rotate along the arcuate track 70a and cut along the bone part of the thigh meat, but the curvature of the curved part of the bone part of the workpiece is constant. In addition, it is not always possible to make a streak along the bone.
[0010]
  When the blade 70 performing the swing operation described in the item e-1 reaches the knee joint position 12c which is the projection portion of the bone portion, the blade 70 is caught and the cutting force is increased. The knee joint is placed by pushing the blade 70 and pressing the divided portion 64c of the center pressing plate 64 to escape backward, but the problem of dislocation due to the cutting of the blade into the knee joint is incorporated.
[0011]
[Problems to be solved by the invention]
  The present invention has been made to solve the above problems,
  In order to save labor and improve yield, improve the stability of the true meat, and improve the supply rate of the workpiece, the cartilage of the knee joint as much as possible along the bone as much as the manual muscle placement work. It is an object of the present invention to provide an automatic creasing method for deboning chicken thigh meat and a device therefor, which can automatically perform creasing without damaging the meat and without being affected by the size of the workpiece.
[0012]
[Means for Solving the Problems]
  Therefore, the automatic creasing method for chicken bone thigh deboning of the present invention,
  A holding process of holding the chicken thigh meat workpiece in a suspended state and inserting a bracing knife performed before the thigh meat deboning process, and a cutting-down process of cutting the inserted knife along the bone part of the work In an automatic creasing method for deboning chicken thigh meat consisting of
  The holding process includes a posture control process in which the flat surface on the inner side of the thigh of the workpiece forms a vertical surface perpendicular to the muscle insertion cut-down surface, and the ankle bone portion of the workpiece whose posture is controlled by the posture control process is inserted into the ankle bone. It consists of a step of positioning the piercing position for positioning and clamping to the position, and a step of inserting a blade of a bracing knife into the side of the ankle bone that has been positioned and clamped,
  The positioning step includes a step of positioning and fixing by an upper pusher that presses and clamps the ankle of the work and a lower pusher that pushes obliquely upward from the lower side of the suspended thigh meat to the curved inner side of the curved bone part,
  The above depressurization step is performed by decompressing the upper pusher and inserting a muscle insertion knife from the ankle to the femoral head of the femur.In the vertical directionA lower leg bone muscle insertion step that lowers and appropriately changes the pressure of the bone part against the knife blade surface descending along the lower leg bone from the ankle to the knee joint;
  Knee joint muscle insertion step of releasing the pressure by the upper pusher and the lower pusher to release the pressure to the knee joint portion against the blade surface to prevent dislocation of the knee joint portion and cutting down,
  The lower pusherPressurize and push the femur diagonally upward, then depressurizeIt is characterized by comprising a femoral muscle insertion step of appropriately changing and pressing down the bone portion against the knife blade surface descending along the femur below the knee joint.
[0013]
  In order to perform the muscle placement for the work with good yield without cutting or damaging the bone part or middle knee joint along the lower leg bone, knee joint, and femur from the work ankle to the femoral head,
  First, it is necessary to place the work in a stable state in the process of placing the muscle, for example, by placing a flat surface inside the thigh of the workpiece on a horizontal heel.
  Secondly, the piercing with the muscle insertion knife is a state in which the bone on the Achilles tendon side of the ankle lying in a natural shape on the heel when the inner flat surface of the thigh is placed on the heel is closely approached It is necessary to pierce the bracing knife at a right angle.
  Thirdly, in order to cut down the inserted braiding knife, the knife is moved on a straight line, and the flat surface having the inclined blade surface of the cutting tool is not the blade edge of the knife to be moved, but the bone part of the lower leg or the femur It is necessary to minimize the incision and damage to the bone part by pressing them.
[0014]
  Therefore, in the automatic creasing method for deboning chicken thigh meat of the present invention,
  The holding step is divided into a posture control step, which is the first step for regulating the posture of the workpiece, and a positioning step for the insertion position, which is the second step,
  Performing the second step of controlling and controlling the hanging posture of the workpiece on the vertical plane perpendicular to the cut-down surface by the posture control of the first step, and inserting the braiding knife into the regulated workpiece; The automatic positioning process of the embedment position where stable cutting with good yield can be expected is performed, and finally the cutting process is provided.
  Further, the positioning step includes a step of positioning and fixing with an upper pusher that presses and clamps the ankle of the work and a lower pusher that pushes obliquely upward from the lower side of the suspended thigh meat to the inside of the curved bone. And
  In the lowering process, an upper and lower pusher is provided to control the pressure of the ankle portion and the pressure of the femur separately. In other words, it is divided into the crus bone process, the knee joint process and the femur process, and the pressure control of the crus bone, knee joint and femur against the blade is performed individually to prevent incision or damage. It is possible to make a creasing.
[0015]
  Further, the posture control step according to claim 1 is characterized in that the flat surface on the inner side of the thigh of the workpiece is brought into contact with a vertical reference member provided at a right angle to the incision cut-down surface, and the meat is pressed on the opposing vertical surface provided on the incision knife side. The direction of the suspended work is regulated by pressing between the two.
[0016]
  According to the second aspect of the present invention, the posture control according to the first aspect of the present invention is characterized in that a vertical reference plane is provided at right angles to the cut-down surface of the bracing knife for the suspended workpiece, and the heel is substituted on the reference plane. The flat surface inside the thigh of the workpiece is brought into contact with the surface, pressed between the opposing meat presser provided on the bracing knife side, and the direction of hanging of the workpiece is regulated at right angles to the cut-down surface, The subsequent stage insertion position is positioned more accurately.
[0017]
  Further, the positioning step of the insertion position of the ankle bone portion according to claim 1 is a predetermined distance in the lateral direction with respect to the blade edge of the bracing knife after setting the Achilles tendon side of the ankle parallel to the cut-down surface by the posture control step. The side reference member provided at a right angle to the vertical reference member is clamped by pressing the opposite side of the ankle tendon of the ankle with an upper pusher, and the bracing knife is inserted in the pressure clamp state in the vicinity of the ankle bone. It is characterized by being able to be accurately inserted.
[0018]
  According to the third aspect of the invention, in the step of positioning the insertion position of the muscle insertion knife, the ankle with the Achilles tendon side facing the cut-down surface in the lateral direction in a state where there is no twist by the posture control of the previous stage, A predetermined distance is set in the lateral direction with respect to the blade edge, and the required positioning is performed by pressing and clamping to a horizontal base member provided at a right angle to the vertical reference member.
  According to the above positioning, the bracing knife is automatically positioned at a close position without being affected by the size of the workpiece, without play, without ankle twisting, and without damaging the bone. Can be stabbed.
[0019]
  Further, the piercing process according to claim 1 pierces deeply to the extent that it does not penetrate the cutting edge to the skin by the meat escape prevention block provided on the upper part of the vertical reference member, and can prevent the cantilever knife from swinging in the piercing direction. It is characterized by that.
[0020]
  According to the invention described in claim 4 above, since the bracing knife is a cantilever knife in structure, if the cut into the meat is cut in a shallow state, the direction of the cut down surface is changed due to the resistance of the meat part and the skin, and stable. This solves a problem that makes it difficult to obtain a cut-down surface.
[0021]
  The creasing knife according to claim 1 uses a single-edged creasing knife,Knife blade surfaceThe front side surface can be cut down substantially in contact with the curved side bone portion of the workpiece.
[0022]
  According to the invention described in claim 5, when cutting down along the bone part, the upper side of the inclined blade surface is brought into contact without hitting the blade surface of the braiding knife, and the cutting edge is a bone part even in a curved bone part. There will be no cuts.
[0023]
  Next, an automatic muscle insertion device for chicken thigh meat removal using the automatic muscle insertion method for chicken bone removal according to claim 1,
  A holding mechanism to hold the work of thigh meat for suspended chicken is installed on the buffer conveyor that carries the thigh meat to the creasing station through the hanger before the deboning process of the chicken thigh. In an automatic creasing device for deboning chicken thigh meat comprising a creasing mechanism that cuts a creasing knife along the bone part of the work piece,
  The holding mechanism is formed between a vertical reference member that can be pressed by the flat surface inside the suspended thigh meat to hold the thigh meat vertically and a meat presser provided on the bracing knife side. A posture control unit, a positioning unit comprising a lateral reference member and an upper pusher for pressing, which are provided to press the Achilles tendon side of the ankle for positioning control of the knife insertion position of the ankle bone, and a lower lateral direction of the workpiece It consists of a lower pusher that controls the posture of the
  The creasing mechanism includes the vertical reference portion.MaterialA meat presser provided vertically and facing, a meat presser that forms a vertical cut-down surface on the right or left side of the meat presser, a creasing knife provided in an integrated structure, and front and rear for the insertion of the brace knife It consists of a leading part and a lifting part for cutting down,
  Further, the above-mentioned muscle insertion mechanism depressurizes the upper pusher when lowering the lower leg,StreakTo release the push of the upper and lower pushersPrevent dislocation of the knee jointUse the lower pusher to cut down and thigh.This is a mechanism that pressurizes and pushes the femur diagonally upward, and then depressurizes and changes the pressure of the bone part against the knife blade surface that descends along the femur below the knee joint.It is characterized by that.
[0024]
  Claims above6According to the described invention, in the case of muscle placement of the lower leg and thighIn the vertical directionThe descending creasing knife can perform creasing along the bone without damaging the bone. Further, in the case of muscle insertion at the knee joint part, the push of the upper and lower pushers is released, so that cutting into the joint part and prevention of dislocation can be prevented.
[0025]
  Claims7In the described invention, when the bracing knife is inserted into the upper part of the vertical reference member,To prevent the ankle from swinging in the direction of the knife insertionAn ankle meat and leather escape prevention block is provided.
[0026]
  Claims8DescribedInventionThe braided knife uses a single-edged knife, with the knife peak facing up to face the bone part on the front of the knife, forming a cut-down surface on the vertical plane perpendicular to the vertical reference member, and the blade tip at the ankle It is characterized in that it is configured to hold the skin escape prevention block at a right angle.
  Claims above8According to the described invention, the muscle insertion knife has an inclined blade surface, and the front side comes into contact with the bone portion where the muscle is inserted, and if the upper and lower pushers are kept in a reduced pressure state when inserting the lower leg bone and the femur, Draw a trajectory and do not hurt the bone.
[0027]
  The automatic creasing deviceTargetEach of the thigh meats has a knee joint curvature that is different from the left and right sides with respect to the inner flat surface, so that the positions of the lateral reference member, the upper and lower pushers, and the bracing knife areOrbital directionOn the other hand, since it is provided on the opposite side and the front and back sides of the creasing knife are on the opposite side, it is composed of two sets of right and left devices.
[0028]
  Further, the workpiece can be clamped by the operation of the drive mechanism of the upper pusher with respect to the lateral reference member advanced from the rearward retracted position together with the integrated vertical reference member.
  That is, at the creasing station, the lateral reference member that has been retracted backward with respect to the ankle in the suspended state is regulated together with the vertical reference member with respect to the workpiece carried in the suspended state by the hanger. The workpiece is pushed and clamped by the upper pusher through the advanced horizontal reference member, and the upper pusher and the horizontal reference member can be returned to their original positions when the clamp is released. It is possible to save the trouble of transferring the workpieces to other clamp members at the creasing station.
[0029]
DETAILED DESCRIPTION OF THE INVENTION
  Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the components described in this embodiment are merely illustrative examples and not intended to limit the scope of the present invention unless otherwise specified. Absent.
  FIG. 1 is a plan view showing a schematic configuration of an automatic creasing device for deboning left thigh meat according to the present invention. FIG. 2 is a left side of a work carried into a bracing station in a suspended state by a hanger of a buffer conveyor. It is a figure which shows the condition which clamps a thigh meat, (A) It is a figure which shows the condition before carrying in a workpiece | work, (B) is a figure which shows the condition which clamps a workpiece | work. FIG. 3 is a diagram showing a schematic configuration of the scoring mechanism, FIG. 4 is a diagram showing a scoring situation, (A) is a view of the work from the lateral direction, and (B) is a view from the front. It is. FIG. 5 (a) is a schematic diagram showing the swelling state of the flesh and skin of the workpiece that occurs when the bracing knife does not penetrate the ankle, and (b) shows the bracing situation of the knee joint by the bracing knife. FIG. 6 is a schematic diagram showing a posture control situation before clamping the workpiece in FIG. 2, (A) shows the posture of the workpiece at the beginning of pressing the heel, which is a vertical reference member, and (B) It is a figure which shows the attitude | position of the workpiece | work at the time of completion | finish of the press of a collar.
[0030]
  As shown in FIG. 1, the automatic groining device for chicken left-side thigh deboning according to the present invention includes a holding mechanism 13 and a groining mechanism 14 provided in a groining station 52 on a transport track 51 a of a buffer conveyor 51. Consists of.
  As shown in the figure, the central axis Y of the track 51a passing over the center of the scoring station 52 on the transport track 51a.₁-Y₁A holding mechanism 13 is disposed on the track, and a creasing mechanism 14 is disposed outside the track. An integrated structure composed of a muscle insertion knife 20 that can move back and forth and a meat retainer 21 is provided at the tip of the muscle insertion mechanism 14, and the meat retainer 21 is connected to the axis Y of the muscle insertion mechanism 14.₁-Y₁The bracing knife 20 is provided on the center axis Y of the track 51a passing the center of the station 52 toward the center A of the buffer conveyor 51.₁-Y₁On the right side (left side in the case of right thigh meat).
[0031]
  In the holding mechanism 13, a reference block 16, which is a lateral reference member to be described later, is positioned at a predetermined distance S [see FIG. 4 (B) enlarged view K] on the right side of the scoring knife 20 toward the center A of the buffer conveyor 51. Then, when the Achilles tendon side of the ankle 11 of the thigh meat 10 is brought into contact with the reference block 16 and clamped by the upper pusher 16a, the center of the ankle is positioned at the bracing station 52 on the track 51a.
[0032]
  FIG. 2 shows a situation in which the workpiece (left thigh meat) 10 carried in the suspended state by the hanger 50 is clamped to the creasing station 52 of the buffer conveyor 51. FIG. It is a figure which shows the previous condition, (B) is a figure which shows the condition which clamps a workpiece | work.
  As shown in FIG. 5A, the holding mechanism 13 is a vertical axis Y of the creasing station 52.₂-Y₂Interference with the thigh meat 10 that is retracted backward with respect to (the vertical axis of the hanger 50 or the vertical center line of the thigh meat 10 suspended on the hanger 50) and carried into the bracing station 52. To avoid.
  Further, both the muscle insertion mechanism 14 and the muscle insertion knife 20 and the accompanying meat presser 21 that moves forward and backward are retracted to the state immediately before contact with the thigh meat 10 via the forward and backward advancement mechanism 25, and the thigh that is carried in. Interference with the meat 10 is avoided.
  When the suspended left thigh meat 10 is put on the hanger 50 by the creasing knife 20, as shown in FIG. 1, the creasing knife 20 moves toward the center A of the buffer conveyor (station). The center axis Y of the transport track 51a passing the center of 52)₁-Y₁It is positioned parallel to the right side of the meat presser 20 (the left side of the right thigh meat).
[0033]
  It is necessary to control the posture in order to maintain the orientation of the inner flat surface of the thigh meat 10 at a right angle to the muscle surface with respect to the muscle surface formed by the muscle knife 20 having the above positional relationship. Further, the left and right positions of the ankles need to be set to a lateral position that is very close to the ankle bone part 12a where the insertion position of the muscle insertion knife is located at the approximate center of the ankle so as not to damage the bone part.
  The holding mechanism 13 is configured in consideration of the above matters, and the posture control unit is configured such that the center axis Y of the transport track 51a passing through the center of the scoring station 52 in order to regulate the orientation of the thigh meat 10.₁-Y₁A heel 15 forming a vertical reference member perpendicular to the ankle, an ankle heel 15 a provided on the upper portion of the heel 15 to receive the insertion pressure of the braiding knife 20 on the rear side of the ankle 11, and the meat presser 21 An actuator 15b that forms a pressing drive unit that controls the posture by generating a pressing force by sandwiching the thigh meat 10 therebetween.
[0034]
  The heel 15 and the ankle heel 15a are retracted through the actuator 15b except during posture control to avoid interference when the thigh meat 10 is carried in, and are moved forward when the thigh meat 10 is carried into the bracing station 52. Initially, as shown in FIG. 6A, the thigh 10 is in an arbitrary posture. Then, when the heel 15 is further advanced to generate a pressing force to sandwich the thigh with the meat presser 21, the flat surface of the thigh 10 is completely in contact with the heel 15 as shown in FIG. The horizontal axis Y of the thigh meat 10₃-Y₃However, in FIG. 5A, it is inclined with respect to the contact surface of the flange 15, but in FIG. 5B, it is parallel to form a correct scoring surface. At the end of pressing, the meat presser enables elastic contact by the spring 21a.
[0035]
  The positioning part of the holding mechanism 13 is a reference block which is the horizontal reference member, except for the left and right positions and twist of the ankle 11 whose ankle direction is also controlled in accordance with the posture control, with the Achilles tendon side of the ankle facing the heel. 16 and is pressed and clamped by the upper pusher 16a. Therefore, for the bracing knife 20 set at a predetermined distance S from the reference block 16, the bone portion is extremely small regardless of the size of the workpiece. The puncture position can be set at a nearby site.
[0036]
  As shown in FIG. 1 and FIG. 2B, the positioning portion for regulating the left and right positions of the ankles clamps and clamps the ankle to the reference block 16 that forms a horizontal reference member provided perpendicular to the heel 15. The upper pusher 16a and the pressing cylinder 16b are configured.
  As described above, the reference block 16 has a predetermined distance S (about 5 to 8 mm) on the right side (left side in the case of right thigh meat) with respect to the centering position of the centering knife 20 toward the center A of the path of the buffer conveyor. When cutting, the cutting edge damages the bone portion 12a of the ankle 11 to prevent the bone fragment from being mixed into the meat portion. The upper pusher 16a is rotatably attached to the structural member of the heel 15, and the ankle 11 is pressed and clamped to the reference block 16 via a link motion by a pressing cylinder 16b so as to be fixed.
[0037]
  In addition, the lower pusher 18 is pushed diagonally from the lower side of the thigh meat 10 to the upper right (in the case of the right thigh meat, obliquely upper left) via the pressing rotation portion 18a, and the upper pusher is pushed against the muscle insertion knife 20 that descends vertically. 16a and a structure that enables muscle insertion along the inside of the curved bone portion, and when the knee joint portion is placed, the upper and lower pushers are temporarily stopped from pressing so that the cartilage fragments generated from the incision of the joint into the cartilage portion It tries to prevent the mixture to meat part.
[0038]
  Due to the configuration of the holding mechanism 13, the thigh meat 10 arrives at the creasing station, and posture control and positioning of the left and right positions of the ankle are performed. First, as shown in FIG. The unitary reference block 16 and ankle heel 15a are advanced from the retracted position via the actuator 15b, and the flat surface on the inner side of the thigh is brought into contact with the heel. The flat surface of the thigh meat is completely brought into contact with the heel 15 by the pressing force generated by sandwiching and pressing between them, as shown in FIG.₃-Y₃Forms a parallel state with the contact surface of the heel surface.
[0039]
  Next, the right side of the ankle placed in the correct state (with the ankle tendon side of the ankle turned to the side) is brought into contact with the reference block 16 together with the posture control, and the upper pusher 16a passes the pressing cylinder 16b through the pressing cylinder 16b. The left and right positions of the ankle are restricted by pressing, and the thigh meat 10 is clamped and fixed to the reference block 16 while being suspended on the hanger 50. Thus, the ankle muscle insertion knife insertion position can be automatically set regardless of the size of the workpiece, the muscle insertion knife 20 can always be automatically inserted in the very close position of the bone portion 12a, and the post-cutting is performed. Enables good creasing in the process.
  Next, the lower pusher 18 is rotated via the pressing rotation portion 18a, and the lower end of the thigh meat 10 is pressed diagonally to the upper right with its tip.
[0040]
  The scoring mechanism 14 has a scoring knife 20 and a meat presser 21 that can move forward and backward and vertically, and is provided outside the buffer conveyor 51 as shown in FIG. 1, and has a meat presser 21 on the axis. The center axis Y of the transport track 51a passing the center of the scoring station 52 through the axis of the insertion mechanism₁-Y₁As described above, a bracing knife is disposed on the right side of the meat presser 21 (left side in the case of the right thigh meat) with an appropriate interval, as shown in FIG. The advancement drive mechanism 25 is provided so as to be able to move forward and backward with respect to the thigh meat 10, and the elevating cylinder 23a is provided so as to be able to descend the straight knife 20 through the linear guide 23b together.
[0041]
  It should be noted that only the bracing knife 20 is lowered by being vibrated to the extent that it does not cause extreme wear while moving back and forth with a stroke of about 1 mm via a longitudinal vibration motor 26 when lowered for cutting down after the knife is inserted. In order to improve the sharpness.
  The bracing knife 20 uses a single-edged knife as shown in FIGS. 4 (A) and 5 (B), and the front side 20b faces the curved side ankle bone part of the work so that it can be cut down. At the time of cutting down, the blade of the above-mentioned single-blade creasing knife does not bite into the bone part, and can be lowered at an appropriate interval along the bone part.
[0042]
  FIG. 4 is a view showing the state of the left thigh muscle insertion by the above-mentioned muscle insertion mechanism 14, and FIG. 4A is a side view showing the state of insertion of the one-blade muscle insertion knife 20, and FIG. ) Is a front view showing a state of cutting down a single-blade scoring knife 20 after piercing.
  As shown in FIG. 5A, the flat surface of the thigh meat 10 is brought into full contact with the surface of the heel 15 to complete the posture control, and the rear side of the ankle 11 is also brought into contact with the ankle heel 15a integrated with the heel 15. The vertical center line Y of the thigh 10 suspended from the hanger 50₂-Y₂Is made parallel to the flange 15 which is a vertical reference member.
[0043]
  Next, as shown in (B) of the figure, the direction of the ankle is also correctly regulated by the reference block 16, the Achilles tendon side of the ankle 11 is brought into contact with the reference block 16, and the left side of the ankle is pressed and clamped by the upper pusher 16a.
  Between the ankle bone portion 12a of the clamped ankle 11 and the reference block 16, the interval S between the reference block 16 and the back side of the bracing knife is set to about 5 to 8 mm as shown in the enlarged sectional view K, and the bone portion is damaged. The single-blade scoring knife 20 that is horizontally provided without being inserted is inserted from the standby position to the knife insertion position shown in FIG.
[0044]
  In this case, as shown in FIG. 5 (A), the rear side of the ankle abuts against the ankle collar 15a to prevent the skin 10a of the thigh meat 10a from being pushed out by the tip 20a of the knife and becoming difficult to cut. If the scissor knife is cut down when the leading edge of the scissor knife is not inserted to a predetermined depth of the meat, the scissor knife has a cantilever structure and the cutting edge fluctuates and the cut surface becomes unstable, which causes a decrease in yield.
  The single-blade muscle insertion knife 20 has the bone 12 on the side of the knee joint bending portion of the thigh meat 10 facing the front side of the single blade, and the upper bone 16 and the lower pusher 18 are pushed up diagonally to the upper right by the curved bone portion. It is possible to make a streak along.
[0045]
  Next, as shown in FIG. 4 (B), the inserted single-blade muscle insertion knife 20 is cut down along the lower leg bone 12b. In this case, the upper pusher is applied while the muscle insertion knife descends the muscle insertion area A. As shown in FIG. 5B, the upper pusher 16a and the lower pusher 18 release the pressure and the knife blade tip moves to the knee joint. Do not touch the part 12c. In the region B, the lower pusher 18 is pressurized to push the femur obliquely upward, and then decompressed so that the knife can be cut down along the curved portion of the femur 12d.
  Note that, in the scoring region D, the cutting edge of the scoring knife 20 does not cut out the joint part, so that dislocation can be prevented.
[0046]
【The invention's effect】
  With the above configuration, the work is fixed by the ankle clamp and the creasing by lowering the creasing knife is not affected by the size of the work. A series of operations enables mechanical processing.
  In addition, since the insertion position of the bracing knife is set between the ankle of the workpiece and the lateral reference member, there is little influence on the insertion position of the braiding knife due to the difference in the size of the workpiece. I'm sorry.
  In addition, the scoring mechanism adopts a vertical straight-line descending method with a single-edged knife and uses a pressure-controllable pusher structure that individually operates the pressure from the lateral direction of the workpiece, so that the height along the bone part is high. Yield scoring is possible, and at the time of cutting down, the work is carried on the vertical reference member while pressing against the meat presser from above, so that stable scoring can be performed and high quality meat can be supplied.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a plan view showing a schematic configuration of an automatic muscle insertion device for deboning chicken left thigh meat according to the present invention.
FIG. 2 is a diagram showing a situation in which the left thigh meat of a workpiece that has been carried into a bracing station in a suspended state by the hanger of the buffer conveyor in FIG. 1 is clamped, (A) a diagram showing a situation before the workpiece is carried in; (B) is a figure which shows the condition which clamps a workpiece | work.
3 is a diagram showing a schematic configuration of a creasing mechanism of the creasing device of FIG. 1;
4A is a side view showing the state of insertion of a single-edge bracing knife, and FIG. 4B is a side view of the single-blade after insertion. FIG. It is a front view which shows the condition of a bracing knife cutting down.
FIG. 5A is a schematic diagram showing the swelling of the flesh and skin of the workpiece that occurs when the bracing knife has not penetrated the ankle, and FIG. 5B shows the bracing situation of the knee joint using the braiding knife. It is a schematic diagram shown.
6A and 6B are views showing a posture control state before the workpiece clamping in FIG. 2, in which FIG. 6A shows the posture of the workpiece in the initial stage of pressing the rod as a vertical reference member, and FIG. It is a figure which shows the attitude | position of the workpiece | work at the time of completion | finish.
FIG. 7 is a schematic diagram showing the structure of a main part of a conventional chicken thigh side cut device proposed by another company, (A) is a plan view seen from above, and (B) is a side view when a workpiece is mounted. FIG.
[Explanation of symbols]
  10 Thigh meat
  11 Ankle
  12a Ankle bone
  12b Lower leg bone
  12c Knee joint
  12d femur
  13 Holding mechanism
  14 Streak mechanism
  15 俎
  15a Ankle heel
  16 reference block
  16a Pusher
  18 Lower pusher
  20 Streak knife
  21 Meat presser
  23a Lifting cylinder
  23b Linear guide
  26 Longitudinal vibration motor

Claims (8)

A holding process of holding the chicken thigh meat workpiece in a suspended state and inserting a bracing knife performed before the thigh meat deboning process, and a cutting-down process of cutting the inserted knife along the bone part of the work In an automatic creasing method for deboning chicken thigh meat consisting of
The holding process includes a posture control process in which the flat surface on the inner side of the thigh of the workpiece forms a vertical surface perpendicular to the muscle insertion cut-down surface, and the ankle bone portion of the workpiece whose posture is controlled by the posture control process is inserted into the ankle bone. It consists of a step of positioning the piercing position for positioning and clamping to the position, and a step of inserting a blade of a bracing knife into the side of the ankle bone that has been positioned and clamped,
The positioning step includes a step of positioning and fixing by an upper pusher that presses and clamps the ankle of the work and a lower pusher that pushes obliquely upward from the lower side of the suspended thigh meat to the curved inner side of the curved bone part,
The lowering step is performed by decompressing the upper pusher and lowering the muscle insertion knife in the vertical direction from the ankle to the femoral head of the femur, and against the knife blade surface descending along the lower leg bone from the ankle to the knee joint. Changing the pressure of the part appropriately and cutting it down,
Knee joint muscle insertion step of releasing the pressure by the upper pusher and the lower pusher to release the pressure to the knee joint portion against the blade surface to prevent dislocation of the knee joint portion and cutting down,
Pressurize the lower pusher to push the femur diagonally upward, and then depressurize it to change the pressure of the bone part against the knife blade surface descending along the femur below the knee joint, and cut down the femur muscle An automatic creasing method for deboning chicken thigh meat, characterized by comprising a process.   In the posture control step, the flat surface on the inner side of the thigh of the work is brought into contact with a vertical reference member provided at a right angle to the incision cut-down surface, and pressed between the opposing vertical surface meat presser provided on the incision knife side. The automatic creasing method for deboning chicken thigh meat according to claim 1, wherein the direction of the suspended workpiece is regulated.   The positioning step of the piercing position of the ankle bone portion is performed by setting the Achilles tendon side of the ankle parallel to the cut-down surface by the posture control step, and then placing a predetermined distance in the lateral direction with respect to the blade edge of the bracing knife. The side opposite to the Achilles tendon of the ankle is pressed and clamped to the transverse reference member provided at a right angle to the member, and the braided knife is inserted in the pressing clamp state so that the cutting edge can be accurately inserted in the vicinity of the ankle bone part. The automatic creasing method for deboning chicken thigh meat according to claim 1, wherein:   The piercing step pierces deeply to the extent that it does not penetrate the cutting edge to the skin by a meat escape prevention block provided on the upper part of the vertical reference member, and can prevent the cantilever knife from shaking in the piercing direction. The automatic creasing method for deboning chicken thigh meat according to claim 1.   2. The food according to claim 1, wherein a single-blade scoring knife is used as the scoring knife, and the front side surface, which is the knife blade surface, can be cut down substantially in contact with the curved side bone portion of the workpiece. Automatic muscle insertion method for chicken bone removal. A holding mechanism to hold the work of thigh meat for suspended chicken is installed on the buffer conveyor that carries the thigh meat to the creasing station through the hanger before the deboning process of the chicken thigh. In an automatic creasing device for deboning chicken thigh meat comprising a creasing mechanism that cuts a creasing knife along the bone part of the work piece,
The holding mechanism is formed between a vertical reference member that can be pressed by the flat surface inside the suspended thigh meat to hold the thigh meat vertically and a meat presser provided on the bracing knife side. A posture control unit, a positioning unit comprising a lateral reference member and an upper pusher for pressing, which are provided to press the Achilles tendon side of the ankle for positioning control of the knife insertion position of the ankle bone, and a lower lateral direction of the workpiece It consists of a lower pusher that controls the posture of the
The creasing mechanism includes a meat retainer provided vertically like in opposition to the vertical reference member, and creasing knives provided on the meat retainer an integral structure to form a vertical undercut surface to the right or left side of the meat retainer , Comprising a forward and backward advancement for piercing the muscle insertion knife, and an elevating part for lowering,
Furthermore, the creasing mechanism, the devaluation of the crus vacuo the on pusher, the incision of the knee joint devaluation to prevent dislocation of the knee joint releases the pressing of the upper and lower pusher, large For lowering the thigh , pressurize the lower pusher and push the femur diagonally upward, then depressurize it and change the pressure on the bone against the knife blade surface that descends along the femur below the knee joint. An automatic creasing device for deboning chicken thigh meat, which is a mechanism for cutting and cutting down . The ankle meat / skin escape prevention block for preventing the ankle from swinging in the direction of knife insertion when the muscle insertion knife is inserted is provided on the upper part of the vertical reference member. Automatic creasing device for deboning chicken meat.   The bracing knife uses a single-edged knife, the knife front is faced to the bone part with the ridge of the knife facing up, a cut-down surface is formed on a vertical plane perpendicular to the vertical reference member, and the cutting edge is formed on the ankle meat. The automatic bracing device for deboning chicken thigh meat according to claim 7, characterized in that the structure is held at right angles to the skin escape prevention block.

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