JPS59183647A - Automatic cutting and cooking method of mackerel - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preparing grated mackerel.

This invention automatically pierces the internal organs and back of the cowfish in a cooking process that involves grating all three pieces of the cowboy, which is said to be a big fish.
The effectiveness of the effective eye movement cooking method for removing B is related to the cooking method in which the food is cut into three pieces from the first step to the fourth step described in the range of 脣Wf ml request.

Hereinafter, the actual MII method of the cooking method according to the inventive method will be illustrated and explained. Figure 1 is a practical diagram 1 showing the steps of the method of the present invention.
In the schematic plan view, reference numeral 10 denotes an input section for the fish body a, 11 denotes a spike conveyor belt, which holds the fish body with the tail part dropped in a three-dimensional shape, and conveys it from the input section to the drop section.12 denotes a spike conveyor belt. )”Ie 1 with Harasu Belt who has become IM
Engineering (JJ is used for one history.

18 is the ventral fin of fish body a rrb > p bt4
Belly knife steel zeq114 in the 1st step to remove the internal organs from the belly of the fish is the cutting foil 151' in the 2nd step to represent the internal organs of the dissected fish body. The 7-rank knife mechanism in the 8th step expands the fish body into a chevron shape and gJ@ the abdominal bone, and the 4th step separates 16 to remove the remaining middle bone and spine and cut the fish body into two blades. This is Gaif gAbei. 17 is the belly knife mechanism *
The M8 Shindle 18 is an adjustment handle of the flank knife mechanism, 19 is a falling part of the blade, and 20 is a guide roller of a conveyor belt. Each of these processes is automatically operated by the electric power source built into Mechanism C, and the belt machine section 1 that transports the fish body.
Each knife [1 is provided so as to be adjustable according to the size of the fish, etc., using a 1144 handle, a guide roller, and a spring so as to cook the fish in the best condition.

First, to explain the belly knife mechanism in the first step with reference to Figures 2 to 4, a fish body a whose head and tail have been removed in advance
is held in three-dimensional form from both sides by a spike bell) 11 and a belly bell (12) located below it, and is conveyed from the input section to the belly knife mechanism.

The berry knife 21 has two oppositely provided shafts supported on a rotating shaft 22.
Two circular blades are installed horizontally from the bottom of both sides of the belt so that the tip blades intersect, and rotate in the opposite direction to the transport of the fish to ensure that the abdomen of the fish is cut and the abdominal fins are cut to separate the internal organs. Have them roll 4.

Next, the cutting foil mechanism 14 in the second step for extracting and removing the viscera of the fish body where ν≦ by incising the abdomen will be explained with reference to FIGS. 5 to 8. The cutting foil structure extends between the spike belts at the uppermost part of the belly knife 21 in a guide-like manner in the direction of conveyance of the fish body.Four cutting foil structures are provided in the cutting guide 24, and the cutting guide has a turning shape with a spindle 281C*. This is the guide 24. Vτ425 is installed on the top of the guide so that it contacts the lower side of the abdominal bone C of the ◇-shaped fish body.
Cut the fish body along the V groove of this guide.
Conveyed to v26. Cutting foil 26 is 1
gI@shaft 271C is fitted into the notch 29 provided on the circumference of the disk-shaped support portion 280 that is supported by the shaft, and there is a V-groove 80 on the periphery of the foil.
is formed and solidified to slightly protrude from the foil support part. When the cutting foil is rotated, the internal organs are scraped out from the lower part of the abdominal bone C of the fish body. Next, remove the abdominal bone C of the fish body! 7-rank knife mechanism V with 88 processes
Let me explain in detail.

As shown in Figures 912!2 to A411, the 7-rank knife Tsukuda is provided with a flank guide 81, a 75-knife 785, and a 9-force twisting foil mechanism. 72
The link blade 31 has a vertical plate s+2 with V r488 provided on the top of the guide support part 82 erected, and a 7-rank guide 81 is combined and fixed in a 90' chevron shape with the V tie as the apex. The 7-rank nai 785 has a circular blade 85 and B5 on the 7-rank guide 81, which are assembled in a 90° chevron shape (isosceles triangle shape with a slight gap between them), and are placed on the chevron-shaped 7-rank guide 81 to cut the abdominal bone C of the fish body. A slight gap 86 is provided for the entry of the fish and the branch 'frd, and one set is made.The fish body a, whose internal organs have been removed by cutting and boiling, is expanded with a flank guide to open the abdominal bone and ramus attached to the abdominal cavity, and the abdominal bone C is opened. Using the V-groove 88 of the 7-rank guide as a guide, four people are placed in the gap 86 between the flank guide and the flank knife, and the abdominal bone C and ramus d are removed from the fish body using the flank knife.The open part of the fish body is separated from the bone. The 7-rank knife does not move along the top of the knife.The 87 uses a fish body holder to prevent it from floating up or swinging, and the 7-rank knife cuts only the bone to remove the fish'i! This is to ensure the effect.

Next, the fourth step, separating knife scales, will be explained with reference to FIGS. 12 to 15. The separate knife is assembled in combination with the separate guide 38, which is a 7-rank guide.
The separate guide is provided with an apex svc male cutout Z1'439 which is combined into an isosceles triangle shape, so that the rotary blade of the separate knife 40.40 enters vertically into the cutout rXda 39 from the top of the spike belt. The distance between these separate knives 40 and 40 is the middle bone of the fish body.
This is the gap for clamping. The cutting edge of the separate knife is specially devised to surface all the bones left in the fish sea lion, and has a cutting part 41% 41 on the inside of the cutting edge, that is, on the side that contacts the bone, and has an acute angle 1c. This phosphoric acid part is the middle bone e inside the fish bale.
And the backbone enshrined in this, all these ramus bones are removed from the fish body.

That is, as shown in Fig. 15, the fish bone has a fighting bone (e) with a bending eye (lc) string (4) at a strong point (f), so that the cut and cut portions 41 and 41 are prefixed to the continuous part of the bone. The locked bones are removed one after another in a straight line from the back of the fish, and the bones are completely thinned out from the fish body. At the same time, use a separate knife 40.40 to cut the meat into two pieces on both sides of the midbone spine of the fish body, and cut it into three pieces with no bone attached.

As described above, the fJi invention method relates to an automatic cooking method for grating mackerel into three pieces, which involves cutting mackerel into bones and two blades.
Nowadays, meals and home-cooked meals are changing, and rather than cooking in one minute, the same praise is given to ready-made instant cooking. Especially for children, this cooking method is a great choice.

The cooking method of this application not only automates the process of grating three pieces of mackerel and uses an X-filling machine, but also achieves a high yield without damaging the fish.
The fA process produces beautiful cuts, making it a quick and effective automatic cooking method. In particular, the main bone of a fish body should be temporarily placed C.
This is a knife that is suitable for the fermentation of fish bones.It is a knife that is suitable for the fermentation of fish bones.By doing so, it has the same advantage as the length of Fumasaka, and it is suitable for removing mackerel as a large southern fish. It plays a remarkable role as a means of communication.

[Brief explanation of the drawing]

Figure 1 is a schematic diagram of the unexploded e" fruit 4 scraps cooking machine (71), Figure 2 is a plan view of the til work +: +10 berry knife tsusakaki, Figure 8 is a side view of Figure 2, Figure 4 shows the cut υ of the fish body.
Fig. 5 is a side view showing t.
The figure is a side view of the 43rd and 5th figures, and the 7th part is a 'jars i3.
iJ tsu A-A line sectional view, 8th figure 5 + 4 B-B sectional view, 9th figure is 7th grade 1i of funeral 3 process
A plan view of the θ flank guide, Figure 10 is A- in Figure 59.
A1 analysis view, Figure 11 is a cross-sectional view of a combination of flank kite and 7-rank knife, Figure 12 is a plan view of the separate knife mechanism, Figure 413 is a plan view of the separate guide, and Figure 14 is a cross-sectional view of the combination of the flank kite and 7-rank knife. 1. Figure 15 is a cross-sectional view showing the cutting edge of the separate knife and its construction. In the figure, 1 is the process code J2II machine, 10y=l spike conveyor belt, 12rL, belly belt, 13 is a belly knife mechanism,
14 is a cutting foil, 15 is a 7-rank knife machine, fif16 is a separate knife mechanism, 21 is a belly knife, 25 is a V groove, 26 is a cutting foil, 85
is a 7-rank knife, 4° is a separate knife, 41 is a cutting part, a is a fish body 1b is a-su, C is a belly bone, and e is a middle back. Patent Attorney Takashi Ishii Director General of the Patent Office Kazuo Wakasugi 1 Display of the case 1158 I■, Patent Application No. 58613υ 2 Name of floor door Automatic cooking method for grated mackerel 3 Person making the amendment Case and Relationship of Special ♂ Applicant name (first name i'l・) Shimizu
Miu Mo 4, Agent 101 Address 6 Wako Building, 60 Kami IJJ Neribemachi, Chiyoda-ku, Tokyo The number of inventions will increase due to the amendment.゛11 Da4. S 2 'Qp 1 Fig. 3 1 Fig. 4 Fig. 15 Commissioner of the Patent Office Kazuo Wakasugi 1 Indication of the case 1981 Patent 1 No. 5861"3chi 3 Relationship with the case of the person making the amendment Patent applicant 4, representative Address: Wako Building 8, 60 Kanda Renbei-cho, Chiyoda-ku, Tokyo 101 Contents of amendment 4'a parrot, 1゜L Akituna Oath, page 4, line 5, figures 5 to 8- All, here j)
~Figure 7 and (press +lf.
A~d'r 11 i i Double complement jE to Figure 8~1t. 3. “4. Brief explanation of the drawings” on page 8 of M.A.
Delete the cutting foil Is from the 9th line to the 200th line, and insert the next ○ sentence. ``Figure 6 is a diagram between A-A gland μn in Figure 5, and Figure 7 is 13 in Figure J5 showing the action of cutting foil torment in the second step.
-B sectional view, Fig. 8 is a plan view of the 7-rank guide of μ Frank machine, Fig. 9 is a side view of Fig. 8, Fig. 10 is a sectional view of Fig. 9, Fig. 11 is the third process 12 is a plan view of the separate knife mechanism, FIG. 18 is a plan view of the separate guide mechanism, FIG. 14 is a side view of FIG. 13, and FIG. Figure 416 is a cross-sectional view showing the cutting edge of the separate knife and its function, and Figure 416 is a plan view of three pieces of fish body in the fourth step. , 11
12 is a belly knife belt, 18 is a belly knife azei, and 14 is a cutting foil mechanism.'' Add Figure 16 to the attached circular. that's all

Claims (1)

[Claims] The head and tail parts of the mackerel k9J are clamped in a three-dimensional shape between the parallel spike belts, and the conveyor belt transports the mackerel to the falling part.
The first step is to incise the belly part supported by the fish body feeding belt with the belly knife mechanism crossed horizontally from both sides, and the belly part supported by the fish body feeding belt is r3f4.
A second step of removing the internal organs from the belly fish using a cutting foil mechanism, and expanding the Imtw and abdominal bone of the fish from which the internal organs have been removed into a chevron shape using a 7-rank guide, and then creating a slight gap with the flank guide. The 8th step is to remove the abdominal bone using a 7-rank knife mechanism combined with a cedar of the same shape.
A method for grating three mackerel using an eye movement method, which comprises a fourth step of removing the backbone and backbone with a separate knife DM and separating the fish body into two incisors.