283results about "Dividing poultry" patented technology

Poultry carcasses are conveyed on saddles with their breastbone plate facing downwards to a scraping device having left and right scraping elements arranged adjacent to each other to simulate the contour of the approaching poultry carcass. The scraping elements are spaced apart by a signal from the control unit in relation to the individual width of the poultry carcass. Each scraping element has a sinew restraint that finds and restrains the tender sinew located in the region of the body joint, so that the scraping element can pass unhindered into the region between bone and meat and so obtain an optimum yield. A second scraping device, arranged essentially symmetrically to the direction of conveying, has left and right discs that are slidable by pivot levers to move on the corresponding part of the symmetrical wishbone in order to detach the meat connected to the wishbone.

A method for trimming an undesirable portion of a metatarsal pad of a chicken paw using a power operated rotary knife. The steps of the method include: a) providing a power operated rotary knife including an annular knife blade rotatable about a central axis and defining a central open area; moving one of the rotary knife and the chicken paw with respect to the other to position the rotary knife with respect to a bottom of the chicken paw such that the undesirable portion of the metatarsal pad is within the central open area of the blade and the cutting edge of the blade is proximate to a periphery of the undesirable portion; and moving one of the rotary knife and the chicken paw such that the cutting edge of the blade slices a layer of the metatarsal pad thereby removing at least part of the undesirable portion.

A poultry paw cutting apparatus can include a conveyor that conveys a plurality of shackles. Each of the shackles can be adapted to hold a poultry paw. A chain can receive the poultry paws from the shackles at a first location and can convey the poultry paws substantially in unison with the shackles to a second location. The poultry paws can be released from the shackles at the second location. A paw cutting station can be positioned along the chain. A first guide member can be located along the chain substantially between the second location and the paw cutting station. The first guide member can be adapted to press the poultry paws against the chain. A method of cutting a poultry paw is also disclosed.

Processes, systems, and articles of manufacture are disclosed relating to edible meat pieces obtained from a continuous process where each piece generally appears to be home cooked on a grill or cooked in a smoke house with randomized sear and grill marks and smoke aroma. The invention, in its various embodiments, provides processes for manufacturing shelf-stable food treats comprising: starting with proteinaceous material (ground or whole), mixing the proteinaceous material with preservatives and flavor enhancers to form a foodstuff, extruding proteinaceous material (if ground) through at least one die opening that is at least partially irregular to form at least one strip of extrudate, cooking the extrudate or whole proteinaceous material to form a cooked product, coating the cooked product with a basting solution, grilling the basted products to obtain grilled products with searing, grill marks, and smoke aroma; and cutting the grilled product at a cutting angle into pieces.

A method for apportioning larger poultry breast wherein two primary meat products are produced by cutting predetermined cutlet shapes from the rearward one half of each breast half. Additionally cut are two or more preparative secondary meat products from the thicker shoulder forward region of each breast half. These preparative secondary meat products are severed horizontally in half to produce four secondary meat products.

A system for measuring physical properties of a workpiece in motion which includes a conveyance assembly for conveying the workpiece, a scanning assembly for scanning the workpiece, and a measurement assembly for measuring at least one physical property of the workpiece while the workpiece is in motion.

A positioning device (1) for positioning poultry legs (9) conveyed hung in single file comprises a flexing device (4) for flexing and positioning the poultry legs and a stationary holding and guiding device (5). The flexing device (4) forms a hooking device for suspending the poultry leg (9) at the region of the knee joint (93) in a holding and guiding slot (51) of the holding and guiding device (5). Travelling positioning elements (7) are formed by driven press elements which grip the poultry leg (9) from below on an axial leg side (940) to flex and lift said leg. Each travelling positioning element (7) forms, with a stationary positioning element (6), a functional pair of positioning elements (6, 7). One of the two positioning elements (6, 7) engages in the hollow of the knee (95) of the poultry leg (9) while the other positioning element (6.2; 7.1) is configured for placement on the thigh (92) on the front side (941) of the leg. Processing stations (56) can be arranged along the holding and guiding slot (51). In a method, carried out during the conveying, for removing the thigh meat from the poultry legs (9) conveyed in single file, said poultry legs are axially conveyed in a first said positioning device (1.1) with a transverse leading lateral side (950) of the leg and in a second said positioning device (1.2) with an axially leading knee cap side (940) of the leg. Cuts are made at the front side (941) of the leg and at the back side (942) of the leg along the first stationary holding and guiding slot (51.1). Cuts are made at the lateral sides (950) of the poultry leg along the second stationary holding and guiding slot (51.2), and the thigh meat (922) is pushed to the proximal end of the thigh bone (921).

A surface of a work to be inspected is irradiated with an illumination unit for a coaxial incident illumination and an illumination unit for an oblique incident illumination driven to take its image by a camera at the same time. Each of the illumination units and comprises light sources emitting color lights R, G and B, respectively. One of the three kinds of light sources is lighted in the illumination unit and one or two of the light sources which are not lighted in the illumination unit are lighted in the illumination unit.

A method and apparatus for partially cutting hock joints, and letting feet remain attached to the rest of the carcass by skin and one or more tendons, exposing the hock joint by folding feet, and hanging the carcasses in the evisceration shackles by hock joints, the method unambiguously ensures that if a carcass is condemned by an Inspector, the feet belonging to that carcass are condemned as well. Furthermore, this invention solves the even more intractable problem of capturing folded feet, separating feet from the carcass while leaving the carcass still hanging in the shackles, transferring feet into an infeed paw cutter wheel, and cutting knuckle portion to produce chicken paws ready for further processing.

The invention discloses a fully automatic poultry meat cutting device, which belongs to the technical field of poultry meat processing. The full-automatic poultry meat cutting device includes a support and a feeding belt installed on the support, a cutting mechanism, a pressing mechanism and a transmission mechanism, the cutting mechanism is located at one end of the support and the cutting opening of the cutting mechanism is connected One end of the feeding belt is matched, the pressing mechanism is located above the feeding belt and close to one end of the cutting mechanism, the pressing mechanism is connected with the bracket, and the feeding belt, cutting mechanism and pressing mechanism are all connected with the transmission mechanism Connection, linkage is realized through the transmission mechanism. The invention has high transmission efficiency, has the function of pressing the meat piece, can fix the poultry piece at the cutting edge, not only can cut the boned poultry meat, but also can effectively solve the problem that the existing technology cannot be fixed on the workbench and cause cutting out The size of the meat pieces is different, and the meat pieces are easy to splash, causing the meat pieces to be polluted and wasted and increasing the labor cost of cleaning the contaminated meat pieces.

A conveyor with juxtaposed blocks moves along a path of travel, certain of the blocks have recesses which receive second joints of the wings of poultry. The second joints are arranged sidewise to the path of travel of the conveyor, in the recesses and are successively passed beneath a support frame where a hold down plate and knife is reciprocated as the support frame is towed by the conveyor to cut the flesh and skin between the ulna and radius bones and one or both cartilages, which join the ends of the bones. When cutting a cartilage, the bones are urged apart as the cut is made.

Method for processing slaughtered poultry, wherein oven-ready carcasses of slaughtered poultry are conveyed by a feed conveyor (2), said feed conveyor having an endless track and carriers (2a) that are moved along said track, the feed conveyor carrier being adapted to support one carcass suspended from its legs. Each individual carcass is subjected at least one of: a determination of the individual carcass weight by a weighing device (4), a determination of the individual carcass size by an imaging device. For dividing the carcasses into parts use is made of a first cut-up line (10) and a second cut-up line (20), wherein each cut-up line has an associated cut-up line conveyor (11, 21), said cut-up line conveyor having an endless track and carriers (11a, 21a) that are moved along said track, each cut-up line conveyor carrier being adapted to support one carcass suspended from its legs. Each cut-up line comprises one or more cutting devices (12, 22) arranged along the track, which one or more cutting devices divide a carcass supported by a cut-up line conveyor carrier into parts.

The invention relates to the technical field of duck meat processing, in particular to a duck meat dicing device which comprises a main device, a washing device, a cutting device, a storing device andan ice adding device. The washing device is fixedly connected with the top of the main device, the cutting device is arranged on the right side of the washing device and is fixedly connected with themain device, the storing device is fixedly connected with the right side of the top of the main device, and the ice adding device is fixedly connected with the inner side of the right end of the storing device. The duck meat dicing device has the advantages that the duck meat dicing device is provided with a storing shell, a guide plate and a first door plate, collecting barrels can periodicallyrotate, accordingly, duck meat can be collected, the collecting barrel replacing time can be shortened for workers, and the collecting efficiency can be improved; the duck meat dicing device is provided with an ice storage tank, a second door plate, an ice outlet pipe, a fixing plate, a third electric telescopic rod and a check block, accordingly, ice cubes can be periodically added into the collecting barrels under the effect of the ice storage tank, the freshness of the duck meat can be guaranteed under the effects of the ice cubes, and the shelf life of the duck meat can be prolonged.

The invention discloses a yellow chicken raw material production method applicable to a Chinese food cooking mode. The method comprises the following steps that the slaughtered and cleaned yellow chicken is shaped; acid discharge tenderization treatment is not performed; in warm water being 50 to 60 DEG C, water bath blanching enzyme deactivation is directly performed; the enzyme deactivation treatment time is 20 to 30 min. The processing method of cold fresh yellow chicken has the advantages that temperature reduction acid discharge and tenderization treatment are not performed in the processing process; the processing method can overcome the defect that water can be easily generated in the stir-frying and stewing process of the cold fresh yellow chicken; the steaming and boiling loss iseffectively reduced; the dish quality is high; the dry mouthfeel cannot be generated in the chewing process; in the product storage process, the water loss is little; the weight loss is little. The invention also provides a cold fresh yellow chicken product.