JPH0118703B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an automatic cooking device for grating three sardines.

This invention is covered by the patent number previously filed by the applicant.
Concerning an improved version of No. 1456974 (Special Publication No. 62-062130).

The above patent application is for an automatic cooking device for grating three pieces of mackerel, but since sardines, which are smaller in shape than mackerel, require a cooking device, sardines are smaller than mackerel and have different bones and structures. The problem was that the fish body guidance mechanism and skeleton removal function were not suitable enough.

This invention has been improved in these respects. First, since sardines are smaller than mackerel, the saddle-shaped guide body on which the fish is placed needs to be a device that is suitable for sardines.

Another problem to be solved is that the sardine's skeleton is curved from the skull to the thorax and abdominal bones, so there is a problem in the third device passing through the abdominal bones without being removed. A problem has arisen.

The present invention provides an automatic three-piece grated cooking device that solves the above-mentioned difficulties.

Structure and operation of the invention The gist of the present invention is to provide a flank knife device for resecting the abdominal bone, in which the opening angle of the saddle-shaped flank guide is formed at 30° to 35°, and the upper part of the flank knife is provided with a groove and a presser at the tip. This invention relates to an automatic cooking device for grating three pieces of sardine, which is equipped with a fish presser provided with a protrusion.

Embodiments of the present invention will be illustrated and explained below. First, to explain the outline of the cooking device, FIG.
The input section 11 uses a spiked conveyor belt to hold the sardines with their heads and tails removed in a three-dimensional shape and transport them from the input section to the drop section. Reference numeral 12 is a belly belt provided at the lower stage of the spike conveyor belt, which supports the abdomen of the sardine.

13 is a belly knife mechanism of a first device that opens the abdomen (ventral fin) part of a fish body a to expose internal organs, and 14 shows a belly knife mechanism of a second device that extracts and removes the internal organs of a fish whose abdomen has been opened. foil mechanism, 15
16 is the flank knife mechanism of the third device that expands the fish body into a chevron shape after removing the internal organs and removes the abdominal bone, and 16 cuts the remaining middle bone, spine, and fish body into two fillets and cuts them into three pieces. This is a separate knife mechanism of the fourth device. 17 is the adjustment handle of the belly knife mechanism;
18 is the adjustment handle of the flank knife mechanism, 19
20 is a guide roller of the conveyor belt.

Each of these devices operates automatically by an electric motor built into the mechanism, and a belt mechanism that transports the fish body,
Each knife mechanism is adjustable according to the size of the fish using an adjustment handle, guide roller, and spring to cook the fish in the best possible condition.

First, the belly knife mechanism of the first device will be explained with reference to FIGS. 1 to 3. A fish body a whose head and tail have been previously removed is cut into a three-dimensional shape from both sides using a spike belt 11 and a belly belt 12 located below it. It is held and conveyed from the input section to the belly knife mechanism.

The belly knife 21 has two opposing circular blades that are supported on a rotating shaft 22 and installed horizontally from the bottom of both sides of the belt so that the tip blades intersect. Cut the pelvic fin to expose the internal organs.

Next, gutting foil mechanism 1 of the second device that incises the abdomen and extracts and removes the exposed internal organs of the fish body.
4 will be explained with reference to FIGS. 4 and 5.

The gutting foil mechanism is connected to a gutting guide 24 extending in the direction of transport of the fish body between the spike belts above the top of the belly knife 21. A V groove 25 is provided at the top of the guide, and a gutting guide 24 is provided at the top of the guide, and a V groove 25 is provided at the top of the guide. The fish body is connected to the gutting foil mechanism 14 along the V-groove of this guide. The gutting wheel 26 is a rotating shaft 27
It is fitted into a notch 29 provided on the circumference of a disc-shaped support part 28 which is pivotally supported by the foil, and a V-groove 30 is formed in the peripheral edge of the foil, and is fixed to the foil support part so as to slightly protrude from the foil support part. When the gutting foil is rotated, the internal organs are scraped out from the lower part of the abdominal bone c of the fish body.

Next, the flank knife mechanism 15 of the third device for cutting the abdominal bone c of sardines will be explained.

The flank knife mechanism shows the main parts of the device of the present invention, and will be explained with reference to FIGS. 6 to 11. It includes a saddle-shaped flank guide 31, a flank knife 35, and a fish body presser 37 attached to the upper part thereof.
Therefore, it is installed in series with the gutting foil mechanism. In the flank guide 31, a V-groove piece 33 is fixed onto a mounting portion 32 from both sides by screws using flank guide plates 31 from both sides. (Not shown) The assembly angle of the flank guide is such that it straddles the sardine fish body from side to side, but since the fish body is small, it is necessary to configure it to fit the body shape. As a result of various tests, it is sufficient to assemble and form it at an angle of 30° to 35°, and as shown in FIG. 7, 32° is optimal.

The flank knife 35 is assembled with the tip of the circular blade on the flank guide 31 at approximately the same angle as the flank guide with a slight gap 36 provided therebetween. 37 is a fish body holder located above the flank knife. A V-groove 39 is provided on the lower surface, and the lower tip 38 is made to protrude. 40 is a mounting part, 41 is a mounting hole, 42
indicates a mounting fixture. 43 is an adjustment screw and the support shaft 45
The movement of the fish body presser 44 pivotally connected to is adjusted.

Next, to explain the operation of the device of the present invention, as shown in FIG. 10, the sardine's skeleton has a curved abdominal bone.
5 needs to work.

That is, a sardine fish body a whose internal organs have been removed using gutting foil has its abdominal cavity expanded by a saddle-shaped flank guide 31 and is brought into contact with the abdominal bone and ramus.

The abdominal bone c is guided by the flank guide V groove 33' and introduced into the gap 36 between the flank guide 31 and the flank knife 35, and the flank knife 35 cuts the abdominal bone c.
The ramus d is excised from the fish body and falls down. At this time, in order to bring the curved belly bone of the sardine into contact with the flank knife 35 as described above, the fish body presser 37 presses the fish body of the sardine on the flank knife from above, so that the cutting edge of the flank knife comes into contact with the curved belly bone. The abdominal bone C and ramus D are resected without leaving anything behind.

The excised abdominal bone c and ramus bone d are separated from the flesh of the fish body and fall.

Next, the separate knife mechanism in the fourth step is
To explain with reference to Figures 1 to 13, the separate knife 47 is constructed in combination with a separate guide 46 (not shown) connected to the flank guide. The separate knives 47, 47 are used to cut the meat on both sides of the middle bone e and the backbone of the fish body into two pieces, and cut the meat into three fillets without bones.

Effects of the Device of the Present Invention The device of the present invention is an automatic cooking device for separating sardines into bones and two fillets. This cooking device is in line with the tendency of housewives who do not eat fish and children who dislike fish with bones.

In particular, blue-fleshed fish such as sardines are being reconsidered as health foods and nutritionally, and demand and interest are increasing, and they are very useful for mass production processing and mass consumption.

As for the features of the device, in the third flank knife device, it is a cooking device that properly grates the fish meat of small sardines without damaging it, and by installing a new fish body presser, it is possible to remove the curved skeleton peculiar to sardines. Main bones inside the fish body,
This method has been devised and improved so that all bones can be extracted and removed. At the same time, it provides a device that is suitable for the body of a sardine fish, which prevents the fish from floating or moving sideways, and where the flank knife cuts only the bones and does not cut out the flesh, improving yields. be.

[Brief explanation of drawings]

FIG. 1 is a schematic plan view showing the entire device of the present invention;
Figure 2 is a side view of the first device, Figure 3 is a side view showing the cut part of the sardine, Figure 4 is a plan view of the gutting guide and gutting foil mechanism of the second device, and Figure 5 is a sectional view taken along the line A--A in FIG. 4, FIG. 6 is a plan view of the flank guide of the flank knife mechanism of the third device of the present invention, and FIG. 7 is a sectional view taken along the line B--B in FIG. 6.
Line sectional view, FIG. 8 is a side view of essential parts of the flank knife mechanism, FIG. 9 is a left side view of the fish holder, FIG. 10 is a side view showing the skeleton of a sardine, and FIG. 11 is the flank knife mechanism of the present invention. FIG. 12 is a plan view of the fourth device, and FIG. 13 is a plan view of a fillet cut into three pieces. In the figure, 1 is the entire device of the present invention, 11 is a spike conveyor belt, 13 is a belly knife mechanism of the first device, 14 is a gutting foil mechanism of the second device, 15 is a flank knife mechanism of the third device, 1
6 is a separate knife mechanism of the fourth device, 31 is a flank guide, 35 is a flank knife, 37 is a fish body holder, 38 is a lower tip, and 39 is a V-groove.

Claims (1)

[Claims] 1. A fish body feeding device using a conveyor belt that holds a fish body with the head and tail cut off in a three-dimensional shape between parallel spike belts and conveys it from the feeding section to the dropping section, and a fish feeding device located at the lower stage of the conveyor belt. A first device that cuts the belly part supported by a belt using a belly knife mechanism crossed horizontally from both sides, and a second device that removes internal organs from the fish body with the belly part opened by a gutting mechanism. The abdominal cavity and abdominal bone of the fish body from which the internal organs have been removed are expanded into a chevron shape using a saddle-shaped flank guide, and then the abdominal bone is resected using a flank knife mechanism that is combined in the same shape with a slight gap between the flank guide and the flank guide. In an automatic cooking device for grating fish into three pieces, the third device is connected to a fourth device that removes the backbone and backbone using a separate knife mechanism and cuts the fish into three pieces. A sardine characterized by forming a combination angle of the saddle-shaped angle of the flank guide and the flank knife to 30° to 35°, and providing a fish body presser on the upper part of the flank knife with a groove and a presser protrusion at the bottom of the tip. automatic grated cooking device.