WO2003103406A1 - Aliment transforme a base de poisson desarete, outil pour retirer les arretes de poisson, dispositif et procede de production d'aliment transforme a base de poisson desarete - Google Patents

Aliment transforme a base de poisson desarete, outil pour retirer les arretes de poisson, dispositif et procede de production d'aliment transforme a base de poisson desarete Download PDF

Info

Publication number
WO2003103406A1
WO2003103406A1 PCT/JP2003/007050 JP0307050W WO03103406A1 WO 2003103406 A1 WO2003103406 A1 WO 2003103406A1 JP 0307050 W JP0307050 W JP 0307050W WO 03103406 A1 WO03103406 A1 WO 03103406A1
Authority
WO
WIPO (PCT)
Prior art keywords
fish
spatula
bone
head
pair
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2003/007050
Other languages
English (en)
Japanese (ja)
Inventor
野田　実
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nippon Fillestar Co Ltd
Original Assignee
Nippon Fillestar Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2002165865A external-priority patent/JP2004008459A/ja
Priority claimed from JP2002182595A external-priority patent/JP2004024065A/ja
Application filed by Nippon Fillestar Co Ltd filed Critical Nippon Fillestar Co Ltd
Priority to AU2003242000A priority Critical patent/AU2003242000A1/en
Publication of WO2003103406A1 publication Critical patent/WO2003103406A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • A22C9/001—Apparatus for tenderising meat, e.g. ham by injection
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/16—Removing fish-bones; Filleting fish

Definitions

  • the present invention relates to a fish boning tool, a fish processing apparatus, and a manufacturing method of a fish processing product for providing a fish processing product using a boneless fish as a raw material and a boneless fish.
  • Japanese Patent Application Laid-Open No. H11-146754 "Fishing a fish” exists as a fish boning tool used to remove small bones from a fish body.
  • the known technique aims at extracting small bones without cutting them, but is a boring pliers for extracting small bones of a fish body one by one. Therefore, there is a problem that the work efficiency is low.
  • Japanese Patent Application Laid-Open No. 3-39032 discloses a method for removing a bone in a fish.
  • small bones and vertebrae are removed from fish by cutting them.
  • a part of the fish meat is attached to the small bones and vertebrae, and the product yield is reduced.
  • the quality of the product fish meat is degraded and the product value is reduced because the cut pieces of the small bone and the vertebrae are mixed in the product fish meat.
  • Another object of the present invention to increase the fish meat yield and the taste of the processed fish without bones. Another object is to provide a boneless fish efficiently by extracting small bones together with the vertebrae. In addition, when processing fish to obtain boneless fish, the small bones are extracted together with the vertebrae to improve the product yield of boneless fish processing. It is an object to solve the above-mentioned problem. Disclosure of the invention
  • a bone including a small bone is removed to form a central space in the center of the cross section of the fish body, and a seasoning containing spices of ⁇ "species is introduced into the central space.
  • a boned fish processed product characterized by a fish body incorporating a seasoning and the like.
  • the invention of claim 2 of the present application provides a method for forming a bone locking projection on the opposing surfaces of a pair of spatula bodies, inserting the fish body from which the head has been removed from the head side to separate the bone and meat, and then forming the vertebral bone. It is characterized in that it is sandwiched between both spatula bodies and extracted with small bones.
  • the pair of spatula bodies are movable independently of each other, and one of the spatula bodies is used to separate the bone and fish meat on one side of the fish body, and then the other is used. After separating the other bone of the fish from the fish meat with a spatula, the spine is sandwiched between the spatula and extracted together with the small bone.
  • the pair of spatula is sandwiched between the vertebrae by a pair only a little from the head side of the fish body from which the head has been cut, and then the bone and fish meat on one side of the fish body are sandwiched by one spatula.
  • the other spatula separates the bone and fish meat on the other side of the fish body, and then the vertebrae are sandwiched between the spatula and pulled out to the head side together with the small bones.
  • the invention according to claim 5 of the present application is directed to a fish body support device that supports a fish body whose head has been cut by making the head side of the fish body whose head has been cut away face a pair of spatula projecting from the support holder;
  • An apparatus for manufacturing a processed fish body without bones, comprising a pair of spatula bodies adjacent to bones of a fish body to separate fish meat and bones.
  • the invention of claim 6 of the present application comprises a step of removing the head and internal organs from the fish, a step of folding the tail of the fish without cutting it, and cutting the vertebrae of the tail without cutting the fish meat ', Inserting a pair of upper and lower spatula with bone-locking projections from the head side to the facing surface into the fish body from which the head has been removed, and extracting the bone with small bones.
  • a method for manufacturing a processed fish without bone comprising inserting a pair of upper and lower spatula from the side to separate bone and meat, and then inserting the spine between both spatula and extracting with the small bone.
  • the invention of claim 7 is the invention according to claim 6, wherein the fish tail is bent without cutting,
  • the step of cutting the vertebrae of the tail without cutting the fish meat is referred to as the step of cutting the tail of the fish together with the vertebrae.
  • the invention of claim 8 provides a step of supplying a fish body from which a head and internal organs have been removed to a transport line, and a method of folding the fish being transported by the transport line without cutting the tail, thereby cutting the fish meat without cutting the fish meat.
  • a step of removing the vertebra with small bones by holding the vertebrae between the pair of upper and lower spatula by the bone locking projections formed on the spatula at the time of retraction. After separating the meat, the spine is sandwiched between the spatula and extracted with the small bone And a method for producing a processed fish product without bone.
  • the fish body in which the tail is removed in addition to the head and internal organs is supplied, and "the fish being transported by the transport line is supplied.
  • the step of bending the tail without cutting it and cutting the vertebrae of the tail without cutting the fish meat is omitted.
  • FIG. 1 shows a left side view on the left side and a front view on the right side of a fish body P1 whose head has been removed.
  • FIG. 2 similarly shows a processed fish body 1A according to the first embodiment of the invention of claim 1 of the present application.
  • FIG. 3 shows the fish body P2 whose head and tail have been removed as in FIG.
  • FIG. 4 shows a processed fish body 1B of the second embodiment, similarly to FIG.
  • Fig. 5 shows the fish body P3 whose head and tail are resected and its internal organs are slightly larger, as in Fig. 1.
  • FIG. 8 is a perspective view of a bone aggregate.
  • Figure 9 shows the fish, (a) shows the fish PO before processing, (b) shows the fish P1 with the head removed from the fish PO, and (c) shows the tail removed further. Shown is fish P2.
  • Fig. 10 shows the fish as in Fig. 9, and for fish with a slightly larger internal organ, (a) shows the fish PO before processing, and (b) shows the fish P3 with its head removed from the fish PO. (C) shows fish P4 from which the tail has been further removed.
  • Fig. 11 shows a fish boning tool according to an embodiment of the present invention, wherein (a) is a perspective view, (b) is a perspective view, and (c) is a perspective view.
  • Fig. 12 shows the A-shaped spatula, (a) is a plan view, (b) is a front view, (c) is a sectional view of S4-S4, (d) is a sectional view of S5-S5, (E) is a perspective view.
  • Fig. 13 shows a B-shaped spatula, (a) a perspective view, (b) a sectional view taken along line S6-S6, and (c) a sectional view taken along line S7-S7.
  • Fig. 14 shows a C-shaped spatula, (a) a front view, (b) a plan view, and (c) a side view.
  • FIG. 15 shows a D-shaped spatula.
  • FIG. 15 (a) is a plan view
  • FIG. 15 (b) is a partially sectional plan view
  • FIG. 15 (c) is a sectional view taken along line S8-S8.
  • FIG. 16 shows an E-shaped spatula.
  • the left side is a plan view and the right side is a side view.
  • FIG. 17 shows an F-shaped spatula.
  • the left side is a plan view and the right side is a side view.
  • Fig. 18 shows an embodiment in which the fish boning tool of the present invention is fixed, and Fig. 18 (a) is a front view and Fig. 18 (b) is a plan view.
  • FIG. 19 shows an apparatus for manufacturing a processed fish body according to the first embodiment of the invention of claim 5 of the present application
  • Fig. 20 shows a fish supporting device, (a) a longitudinal sectional view taken along the line S9-S9 on the left side, a longitudinal sectional view shown in front view on the right side, and (b) a perspective view of the supporting body 9.
  • FIG. 21 is a front view of an apparatus for manufacturing a processed watered fish body product of the first embodiment.
  • FIG. 22 shows an apparatus for manufacturing a processed watered fish body according to the second embodiment. As in FIG. 2, (a) is a plan view and (b) is a front view.
  • FIG. 23 shows an apparatus for manufacturing a processed watered fish body according to the second embodiment, wherein FIG. 23 (a) is a plan view and FIG. 23 (b) is a front view.
  • FIG. 24 shows a fish support apparatus of the second embodiment
  • FIG. 24 (a) is a longitudinal sectional view taken along line S10-S10
  • FIG. 25 is an explanatory view of the boning operation, showing an embodiment of the invention of claim 7.
  • FIG. 26 is an explanatory view of the boning operation, showing an embodiment of the invention of claim 8.
  • FIG. 27 is an explanatory view of the boning operation, showing an embodiment of the ninth aspect of the present invention.
  • FIG. 28 is a plan view of an apparatus for manufacturing a processed watered fish body S according to an embodiment of the third aspect of the present invention.
  • FIG. 29 is an explanatory view of the relative positions of the spatula and the fish, as viewed from the side in blades, VI, V3, V8, Vll, and V13 in FIG.
  • FIG. 30 is a longitudinal sectional view of an apparatus for manufacturing a processed fish body, corresponding to VI in FIG. 8;
  • FIG. 31 is a longitudinal sectional view of an apparatus for manufacturing a processed watered fish body corresponding to VII in FIG. 28.
  • FIG. 32 is an explanatory view of the support guide action of the support guide plate.
  • FIG. 33 is an explanatory view of a support guide operation of a support guide plate, similarly showing another embodiment.
  • the small bone 11 By extracting the bone aggregate 10 composed of the spine 13 and the ribs 14 from the fish B1, a central space H is formed at the center of the cross section of the fish.
  • the bone aggregate 10 is bent at the tail b of the fish B1 prior to the extraction of the fish B1, thereby leaving a part of the tail of the rib 14.
  • seasonings A such as spices, sauces, and added seasonings.
  • seasoning A such as spices, sauces, and added seasonings.
  • seasoning A such as spices, sauces, and added seasonings is inserted (filled) into the groove-shaped central space H.
  • Seasoning A is exposed only on the head side of the fish, and on the tail side there is fish meat and skin, and seasoning A is not exposed.
  • Figure B2 shows the small bones shown in Figure 8
  • a central cavity H is formed at the center of the cross section of the fish by extracting a bone aggregate 10 composed of 1, abdominal bone 12, spine 13 and ribs 14 from fish B1.
  • the filling of the central space H with the seasoning A such as spices, sauces, and added seasonings is the same as in the processed watered fish product 1B of the first embodiment.
  • seasoning A such as spices, sauces, and added seasonings is inserted (filled) into the grooved space H, but the seasoning A is located on the head and tail sides of the fish body. Exposed on both sides.
  • small fish such as small horse mackerel and sardine are used.
  • medium fish such as mackerel and mackerel with a slightly large built-in C shown in Fig. 1 are used.
  • a bone cavity 10 consisting of small bones 11, abdominal bones 12, spines 13 and ribs 14 is drilled out by a bow I. Is formed in the same manner as in the first and second embodiments, but when the bone aggregate 10 is pulled out, the internal organs C are also pulled out at the same time, so that the void H2 is formed.
  • Processed fish product 1C, ID fills empty space H2 with solid seasoning. It should be noted that the processed fish product 1C shown in FIG. 6 has a tail removed, and that the processed fish product 1D shown in FIG. 7 has a tail.
  • FIG. 9 and 10 show the fish body P to be processed.
  • the fish P0 in (a) of FIG. 9 was cut off by removing the internal organs Q after cutting the head C1 and cutting the abdomen C2.
  • the fish body P 'of FIG. 9 (c) is obtained by tail cutting C3.
  • fish P, P there are empty fH in addition to bones 10 and fish meat p, as well as visceral removal.
  • Fig. 10 shows the case where the fish is small.In comparison with Fig. 9, the steps of abdominal cutting C2 and removal of internal organs D are omitted, and fish P and P 'have internal organs q together with bone 10 and fish meat p. .
  • FIG. 11 shows the bone 10, 11 is the parent bone, 12 is the spine, 13 is the abdomen, and 14 is the small bone.
  • the fish boning tool 1 has a pair of upper and lower (left and right) spatula bodies 2 and 2 penetrated through the holding case 3 so that the cocoon spatula bodies 2 and 2 can be freely moved in the longitudinal direction independently of each other. To be configured.
  • an elastic body 4 is provided between the spatula bodies 2 and 2 inside the holding case 3 so that the spatula bodies 2 and 2 can move independently and the rollers 5A and 5B is mounted on the holding case 3 with the shaft 7 around the shaft, and the moving direction and movement of the spatula body of the lead pair by selecting the rollers 5A and 5B.
  • the amount is arbitrary.
  • Fig. 12 shows A-shaped spatula 2A
  • Fig. 13 shows B-shaped spatula 2B
  • Fig. 14 shows C-shaped spatula 2C
  • Fig. 15 shows D-shaped spatula. 2D
  • Fig. 16 shows E
  • Fig. 17 shows a spatula 2F in the shape of a F.
  • reference numeral 7 denotes a groove formed in the center of the spatula 2 in the width direction in the longitudinal direction.
  • 8 is a blade.
  • a projection 6 is formed at the tip, and in FIG. 14, a return projection (base projection) 9 is formed at the base end.
  • Fig. 18 shows the case where the manual cooker in Fig. 11 is fixed.
  • the holding case 3 is fixed to the support 15 fixed to the worktop 16 and the fish body P is held by hand to the processed area 17 And do the work.
  • an apparatus 20 for manufacturing a processed watered fish body according to an embodiment of the present invention will be described.
  • a watered fish body manufacturing apparatus 20 mainly includes a pair of upper and lower (or left and right) 2a, 2b, a support holder 3, a spatula body driving device 4, and a fish body supporting device 5. It is a component.
  • the support holder 13 supports the pair of spatula movably in the longitudinal direction of the spatula.
  • the spatula body driving device 4 is equipped with cylinders 40A and 40B, and independently moves the pair of spatula bodies 2a and 2b, which are movably supported by the support holder 3, respectively, and moves the spatula bodies back and forth with respect to the fish body. Drive reciprocally.
  • the cylinders 40A and 40B are used as layer cylinders, and compressed air is selectively supplied to the layer supply ports 41A and 41B under computer control to control the driving of the pair of spatula bodies 2. are doing.
  • the support holder 3 is supported by the support 6 via the intermediate table 7, the spatula body driving device 4 is directly fixed to and supported by the support 6, and the support 6 is fixed to the work table (cooking table) 21. .
  • An intermittent work method is provided by mounting a single boning fish product manufacturing device 20 on a work table (cooking table) 21.
  • the fish supporting device 5 will be described with reference to FIG.
  • the fish body 1 is supported in a horizontal state, the upper support body 9A is provided, and a holding band 9B is added to secure the fixed state.
  • 19 ' The embodiment shown in FIGS. 19 to 21 is different from the embodiment shown in FIGS. 22 to 23 in that the spatula body 2 is in the horizontal direction, and the embodiment in FIGS. 22 to 23 is in the vertical direction, but the basic structure is the same. ,
  • body supporting device 5 is composed of a pair of supports 9 in which a molded concave portion 8 of a half of a fish body is formed on a vertical surface. Support the fish body P by sandwiching it vertically from both sides.
  • the support holder 3 is supported by the support 6 via the intermediate stand 7, the spatula body driving device 4 is directly fixed and supported by the support 6, and the support 6 and the fish support device 5 are fixed to the conveyor line 22. .
  • Step I The tip of the pair of upper and lower (left and right) spatula bodies 2a and 2b is inserted into the head-side end of the fish body P.
  • Step II Insert the tip of one spatula 2a toward the tail of fish P and position spatula 2a on one side of bone 10.
  • Step 1 ⁇ Insert the tip of the other spatula 2b toward the tail of the fish P, and position the spatula 2b on the other side of the bone 10.
  • Process V Pull out a pair of upper and lower (left and right) spatula bodies 2a and 2b while holding the tail side of fish body P.
  • the bone 10 is extracted from the body P and the bone 10 is removed from the fish P.
  • Steps I and II are the same as in the embodiment of FIG.
  • ⁇ Step While pulling out one spatula 2a and inserting the tip of the other spatula 2b toward the tail of the fish body P ', the spatula 2a and 2b are crossed and convoluted. Position spatula 2b on the other side.
  • Step IV Hold the end of fish P 'on the head side with the tip of a pair of upper and lower (left) spatula 2a and 2b and bend the tail of fish P to cut the tail of bone 10 I do.
  • Step V As in the embodiment of FIG. 2, a pair of upper and lower (left and right) spatula bodies 2a and 2b are 'Pull out while pinching the tail side. Thus, the bone 10 is extracted from the fish P ', and the bone 10 is removed from the fish P'.
  • a spatula 2 is an A-shaped spatula 2A shown in FIG. If the tip of the projection 6 has a function to cut the bone 10 by forming a blade (when the fish is a small fish), the following is necessary: “Bend the tail of the fish P to cut the tail of the bone 10. The step of "cutting" can be omitted.
  • the I step, the ⁇ step, and the m step are the same as those in the embodiment of FIG.
  • Step W As in the embodiment shown in FIG. 26, a pair of upper and lower (left and right) spatula bodies 2a and 2b are positioned on both sides of the bone 10 of the fish body P. Also, as in the embodiment of FIG. 2 and FIG. 5, the tail of the bone 10 is cut off. '
  • the return protrusion (base protrusion) 9 of the spatula 2C is locked to the rib 11 of the bone 10.
  • Step V Pull out the pair of upper and lower (left and right) spatula bodies 2a and 2b while holding them on the head side of fish body P.
  • the bone 10 is extracted from the fish P and the bone 10 is removed from the fish P.
  • the object of the invention can be achieved by separating the bone 10 and the fish meat using the spatula 2, the spatula 2B in FIG. 13, the spatula 2D in FIG. 15, and the spatula 2E in FIG.
  • the boneless fish can be obtained by applying the spatula 2F shown in Fig. 177 and removing the bones 10 using boning pliers.
  • An apparatus 50 for manufacturing a processed watered fish body according to the invention of claim 3 is characterized by continuous feeding of the fish body and automatic operation of the spatula.
  • FIG. 2 FIG.
  • a second conveyor 52 having a large number of 3 mounted in the orthogonal direction, a first conveyor 51 having a large number of the fish body supporting devices 5 mounted in the orthogonal direction, and a supporting guide strip 53 are added, and a spatula driving device is provided.
  • a cam plate 54 is provided.
  • the second conveyor 52 and the first conveyor 51 are operated in parallel and The spatula 2 is stopped relative to the fish P of the body support device 5 in the traveling direction of the conveyor.
  • the upper and lower pairs of cam plates 54 are fixed to appropriate positions of the work equipment with respect to the spatula driving device with reference to FIGS.
  • the longitudinal position of the spatula 2 is regulated by the movement of the support holder 3 with the advance of the second conveyor 52 via the guide roller 56 mounted on the spatula 2.
  • a support guide strip 57 is provided adjacent to the head cutting point of the fish P conveyed by the first conveyor 51, and the bone end piece 58 protruding from the cut surface of the fish P is attached to the support guide strip 57.
  • the supporting guide strips 57 are paired up and down, and the bone end pieces 58 are sandwiched from above and below.
  • a pressing body 59 is provided opposite to the pair of upper and lower supporting guide strips 57, and when the spatula 2 advances in the approaching direction of the fish P, the tip of the spatula 2 is pressed with the pressing body 59 and the supporting guide strip 57. It was configured to guide to approach the bone 10 by sandwiching it.
  • -Fig. 29 shows the vertical positional relationship between spatula 2 and fish P at positions VI, V3, V8, VII and V13 in Fig. 28.
  • the pair of upper and lower spatula 2 is inserted into and pulled out of the fish P, and the spatula 2 is automatically operated by moving the spatula body 2 by the advancement of the fish support device 5 by the first conveyor and the support holder 3 by the second conveyor. This indicates that 10 are to be extracted.
  • the support guide plate 57 is applied to the bone end piece 58 protruding from the cut end surface of the fish P.
  • the tip of the support guide plate 57 is connected to the inside of the fish.
  • the invention of claim 3 can be applied to a fish body in which the epiphysis piece 58 is not formed by protruding into the fish body.
  • the fish body P is supplied in a horizontal state
  • the fish body supporting device 5 supports the fish body in a horizontal state
  • the support holder 3 supports the spatula body 2 in a horizontal state
  • the spatula body 2 is a pair up and down.
  • the fish support 5 supports the fish in a vertical state
  • the support holder 3 supports the spatula 2 in a vertical state
  • the spatula 2 is a pair of left and right.
  • the support shaft of the guide roller 56 is fixed to the spatula 2 via an L-shaped bracket so that the guide roller 56 can be inserted into the cam groove of the cam plate while maintaining the vertically supported state.
  • the support guide plate 57 needs to be in the vertical state. Therefore, instead of one strip, each fish support device 5 is provided as a pair of independent vertical plates.
  • seasonings containing various spices and the like are inserted into a central space formed in the center of the cross section of a fish body by removing bones including small bones.
  • seasonings and the like are impregnated into the fish from the center of the cross section of the fish, thereby improving the taste of the cooked fish.
  • the present invention is particularly useful in the field of processed fish products.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'objectif de l'invention est d'accroître le rendement de la transformation de poisson désarêté, d'améliorer la qualité du produit à base de poisson ainsi obtenu, et d'améliorer le goût d'aliments transformés à base de poisson, par extraction des petites arêtes et des arêtes dorsales. L'invention concerne un aliment transformé à base de poisson désarêté obtenu par introduction d'un assaisonnement dans un espace central défini par le retrait des arêtes, y compris des petites arêtes. L'invention concerne également un outil pour retirer les arêtes de poisson, caractérisé en ce qu'il comprend une paire de spatules adaptées pour être insérées dans un poisson auquel on a retiré la tête, à partir du côté tête, afin de séparer la chair et les arêtes, l'arête dorsale étant maintenue entre les spatules avant d'être extraite avec les petites arêtes. L'invention concerne en outre un dispositif de production d'aliments transformés à base de poisson désarêté, comprenant un dispositif de support de poisson servant à supporter un poisson auquel on a retiré la tête, le côté tête dudit poisson étant opposé à une paire de spatules faisant saillie par rapport à un support sur lequel prend appui la paire de spatules pour exercer un mouvement axial, et un dispositif d'entraînement de spatules servant à déplacer les spatules indépendamment l'une de l'autre de façon à les rapprocher ou à les éloigner du poisson.
PCT/JP2003/007050 2002-06-06 2003-06-03 Aliment transforme a base de poisson desarete, outil pour retirer les arretes de poisson, dispositif et procede de production d'aliment transforme a base de poisson desarete Ceased WO2003103406A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003242000A AU2003242000A1 (en) 2002-06-06 2003-06-03 Boned-fish processed food, fish boning tool, boned-fish processed food producing device, and boned-fish processed fool producing method

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2002165865A JP2004008459A (ja) 2002-06-06 2002-06-06 魚の骨抜き具
JP2002-165865 2002-06-06
JP2002182595A JP2004024065A (ja) 2002-06-24 2002-06-24 骨抜き魚体加工品、骨抜き魚体加工品製造装置および骨抜き魚体加工品製造方法
JP2002-182595 2002-06-24

Publications (1)

Publication Number Publication Date
WO2003103406A1 true WO2003103406A1 (fr) 2003-12-18

Family

ID=29738338

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2003/007050 Ceased WO2003103406A1 (fr) 2002-06-06 2003-06-03 Aliment transforme a base de poisson desarete, outil pour retirer les arretes de poisson, dispositif et procede de production d'aliment transforme a base de poisson desarete

Country Status (3)

Country Link
AU (1) AU2003242000A1 (fr)
TW (1) TW200400793A (fr)
WO (1) WO2003103406A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114711285B (zh) * 2022-06-10 2022-08-26 山东沾化隆旺水产品有限公司 海产品生产用辅料投放装置

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS294168B1 (fr) * 1953-01-28 1954-07-10
JPS5151440U (fr) * 1974-10-16 1976-04-19
JPS5611777A (en) * 1979-07-10 1981-02-05 Hisaharu Takatsuka Cooking of fish
JPH0638714A (ja) * 1992-05-07 1994-02-15 Kiyuusuke Kanuka 骨抜魚加工品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS294168B1 (fr) * 1953-01-28 1954-07-10
JPS5151440U (fr) * 1974-10-16 1976-04-19
JPS5611777A (en) * 1979-07-10 1981-02-05 Hisaharu Takatsuka Cooking of fish
JPH0638714A (ja) * 1992-05-07 1994-02-15 Kiyuusuke Kanuka 骨抜魚加工品

Also Published As

Publication number Publication date
AU2003242000A1 (en) 2003-12-22
TW200400793A (en) 2004-01-16

Similar Documents

Publication Publication Date Title
DE60109885T2 (de) Verfahren und Vorrichtung zum Abtrennen von Geflügelfleisch von den Knochen
JPS62171637A (ja) 魚から切身を作る切身とり作業において魚から皮のない腹身を得る方法および装置
US9017061B2 (en) Method and apparatus for forming unit portions of frozen food materials
CN109221356A (zh) 一种鱼类去骨去鳞设备
WO2001072142A3 (fr) Procede de preparation de viande de dinde decoupee
US20120288613A1 (en) Method and Apparatus for Forming Unit Portions of Frozen Food Materials
JP2002500505A (ja) 全骨除去装置
JP2023545541A (ja) 食鳥と体を処理する装置及び方法
CA1100349A (fr) Traduction non-disponible
WO2003103406A1 (fr) Aliment transforme a base de poisson desarete, outil pour retirer les arretes de poisson, dispositif et procede de production d'aliment transforme a base de poisson desarete
JP2004024065A (ja) 骨抜き魚体加工品、骨抜き魚体加工品製造装置および骨抜き魚体加工品製造方法
US20120244262A1 (en) Method and Apparatus for Forming Unit Portions of Frozen Food Materials
WO2001011992A1 (fr) Procede et appareil permettant de produire des produits a base viande hachee sous forme de brin et produits ainsi produits
US20060183416A1 (en) Method of making bird wing and breast products and products made in accordance with the method
KR20210117473A (ko) 어류 필렛 장치
CN103385271A (zh) 一种馅饼的加工方法及装置
CN207355376U (zh) 一种鳗鱼去骨刀
KR20210061524A (ko) 닭발 발골방법
DE19849357B4 (de) Verfahren zur Verfestigung der Oberflächen von rohen Bräten, die im Laufe des weiteren Fertigungsprozesses einer Wärme- oder Hochdruckbehandlung unterzogen werden
CN114938848A (zh) 一种无刺鱼的制备方法
JP2004008459A (ja) 魚の骨抜き具
CN217089539U (zh) 一种鱼糕加工模具
CN215075141U (zh) 一种新型水产品加工用分切装置
JP3568082B2 (ja) 自動ロース除骨機の刺突起剥離・肋骨関節部除骨装置
CN119234861A (zh) 一种羊肉串加工设备

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ OM PH PL PT RO RU SC SD SE SG SK SL TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase