Method for producing tuna fish pieces

Abstract

The invention relates to a method for producing output goods of the highest possible quality from input goods, wherein the input goods to be processed are visually detected, brought to a target weightand then shaped into a shape suitable for packaging and / or further processing. In the known methods, tuna fish is packaged in cans or in some other way, with the structure being substantially lost bythe processing. This is avoided by the invention by the method steps of using deep-frozen input goods for carrying out the method, detecting the position, shape and size of the individual input goodsusing a visual detection means while directly or indirectly taking into account the fibre layer of the tuna fish flesh, calculating at least one cutting line through the input goods for cutting a tuna fish cut which has a desired target weight and / or a desired shape, wherein the calculation of the cutting line includes an optimization process by means of which, in addition to determining the volume necessary for achieving the target weight after cutting, the cutting line is determined to be as close at a right angle as possible to the fibres of the tuna fish, and cutting along the calculatedcutting line in a cutting step.

Description

technical field [0001] The present invention relates to a method of producing tuna pieces of the highest possible quality, wherein the tuna pieces are processed as input material and the processed input material is optically scanned, reduced to a target weight, and then formed into a shape suitable for packaging and / or or shapes for further processing. Background technique [0002] A method for shaping deep frozen fish is known from EP2211635A1. In this method, deep-frozen pieces of meat or fish are placed in forming tanks and then pressed into the desired shape in two pressing sub-steps designed to retain as much The fibrous structure of meat. [0003] EP1811850A1 describes a method in which pieces of meat in the form of meat or fish are brought to a desired weight before being shaped in a pressing device. In both methods, the meat or fish is placed in a pressing device in a deep-frozen state and is pressed by a pressing head into a forming groove, or by a forming pressi...

AI Technical Summary

Problems solved by technology

[0007] A disadvantage of the known methods is that although these methods are basically suitable for processing tuna pieces, due to the specific properties of tuna, weight-optimized segmentation is difficult

That is, tuna, which is relatively expensive, is not as easily reshaped and compressed as, for example, other types of fish or animal meat

There is a risk here that the sensitive fibers of the tuna are destroyed, the impression of the pieces is lost and the pieces fall apart during the subsequent cooking process

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