444results about "Fish filleting" patented technology

In one aspect, the present invention provides a wireless power supply having a plunger for mechanically interconnecting a remote device with the power supply. The plunger may be extendable / retractable to interfit with the remote device. In a second aspect, the present invention provides a wireless power supply with a movable primary that allows for close alignment between the primary and the secondary when the remote device is disposed within a range of different positions with respect to the charging surface. The movable primary may, for example, be coupled to the remote device by a peg, a plunger or a magnet. Alternatively, the position of the movable primary may be adjusted manually. In a third aspect, the present invention provides a charging bowl having a plurality of charging stations disposed about a common axis. Each charging station may include a movable primary that permits some freedom in positioning of the remote device on the charging surface. In a fourth aspect, the present invention provides a wireless power supply having a manually movable primary.

A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The method comprises removing the bone and any other inedible components from the thigh to provide a boneless thigh. The boneless thigh is cut from the top surface to the bottom surface along a first cut line to remove the thin muscle. The thick muscle is cut along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle. The thick muscle is then cut along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces. The generally equally sized thigh meat pieces are cut along a plurality of generally parallel, generally equally spaced, generally longitudinally extending fourth cut lines to create a plurality of elongated boneless thigh meat strips.

A deboning system of meat for a small or intermediate processing factory in which the space is saved while reduction the cost by limiting the processing range of a work thereby limiting the processing functions to those of high necessity. The deboning system of meat comprises a shoulder blade boning station (11) having a specified interval from a charging station (10) and a humerus deboning station (12) having the same interval disposed sequentially and linearly at a constant interval on the downstream side of the charging station (10). A station (13) for discharging the humerus is disposed on the downstream side of the humerus deboning station (12) and a work is tact-carried while being hanged through fixed and movable carrying passages. The work is deboned during the carrying process, and deboned humerus is discharged from a final station (discharging station) (13).

The invention relates to an apparatus for removal of pin bones from fish meat, preferably from a fillet of white fish, comprising a frame for supporting a drive device and a rotatably driven member driven by drive device, the rotatably driven member being provided with engagement means, and a counter pressure element for providing a clamping function between the counter pressure element and the rotatably driven element. The rotatably driven member has a curved convex engagement surface directed towards the fillet and adapted to match the shape of said fillet where the pin bones are located when the fillet is lying on a flat surface.

The automatic fillet-trimming machine comprises a first conveyor belt that is capable of registering the weight of the individual fillets, one or more computer-controlled cameras or other imaging means that identifies and localizes the undesired portions of a fish fillet to be removed, a height-measuring apparatus the registers the thickness of the fillets, a second conveyor belt that comprises suction means for securely holding the fillets, and which transports the fillets to a plurality of computer-controlled cutting devices, the movement of which is directed according to coordinates received from the imaging means, and means for weighing and removing waste products.

A partially automated decoring saw having a tubular blade and a table surface partially blocking the saw blade opening and means decreasing the blockage temporarily to allow for passage of an enlarged portion of the core into the saw. A core knocker can also be provided, as can air purge of blade seals to achieve partial self-cleaning.

The present invention relates to a method for automatically removing bones and trimming a product such as fish fillets, where the fillets are in an under cooled state. The under cooling makes the fillets sufficiently stiff to remove pin pones and portion a fillet before or after skinning the fillet in a relative still position providing better cutting than conventional methods. This provides more efficiency than prior art methods as well as increasing the value of the product due to less gaping and dehydration of the product. The method of the present invention further provides possibilities for grading of products processed with the three dimensional scanning and digital imaging of the products.

A separator apparatus that separates meat from bone in two distinct separation stages includes a rotary cam pump in series with a deboning screw assembly. In the first separation stage, substantially bone-free meat is separated from bone as the meat-bone mixture passes through the rotary cam pump, and expelled from the separator apparatus. The rotary cam pump then drives the remaining meat bone mixture into the deboning screw assembly, where a second separation stage occurs in which additional substantially bone-free meat is separated from bone as the meat-bone mixture passes through the deboning screw assembly, and is also expelled from the separator apparatus. The remaining bone residue is expelled from a bone residue outlet on the separator apparatus. The meat separated during the first stage can have a different coarseness than that separated during the second stage, and each can be expelled and collected at a different location.

A de-boning method and apparatus for automating incision making to the meat of bone laden meat and scraping operation of meat from the bone laden meat by a meat separator, are proposed.The apparatus has a clamping device 1 for clamping an end part ‘d’ of unconcealed part of the bone of bone laden meat, a meat separator 31 having meat scraping plates 317a, 317b for pinching a bone of the bone laden meat, a cutter 33 located between the clamping device 1 and the meat separator 31, a clamping device lifting means 30, and rotation drive means 303 and 313 for rotating for rotating the clamping device 1 and the meat separator 31 in synchronism with each other, whereby spiral incision is made to a part of the meat of the bone laden meat by rotating the clamping device 1, and remaining part of the meat is scraped off as the clamping device is lifted while rotating in synchronism with the meat scraper.

A method and apparatus are provided for separating thigh meat and oyster meat from the thighbone automatically without detecting the boundary of the white cap at an end of the thigh bone and the meat including thigh meat and oyster meat and inserting a cutter into the detected boundary part in the final operation of deboning a thigh-with-bone of an edible beast and bird. The apparatus of the invention for separating thigh meat and oyster meat is composed of a clamper 15, a Y-shaped guide-with-a-groove 20, and a Y-shaped guide-with-a-cutter 16 downstream of the guide 20 provided on the transfer line of the clamper, both guides being provided such that the open end side of Y-shape of each guide is directed toward upstream of transfer of the clamper.

A food processing apparatus for detecting and cutting tough tissues from food items such as fish, meat, or poultry. At least one x-ray machine associated to a first conveyor for imaging incoming food items on the first conveyor based on a generated x-ray image indicating the location of the tough tissues in the food items. A vision system supplies second image data of the food items subsequent to the imaging by the x-ray machine. The second image data including position related data indicating the position of the food items on the second conveyor prior to the cutting. A mapping mechanism determines an estimated coordinate position of the food items on the second conveyor by utilizing the x-ray image and tracking position data. The processor compares the estimated coordinate position of the food items to the actual position on the second conveyor based on the second image data.

An automated apparatus and method for processing and removing bones from primal and sub-primal cuts of meat where one embodiment of the invention is specifically adapted to remove the bones from the chuck blade portion of meat or other similar meat cuts. The invention is to provide a cutting means and fixture which will eliminate the need for manually lifting the primal cuts while securely clamping the primal into a device which will function as the transporter and said invention has alignment device for bone removal to assist in guiding a saw blade for bone removal.