Fish slicer

Abstract

The invention relates to a fish slicer. The fish slicer comprises a rack, wherein a conveying belt, a separating knife, a back cutting knife and a belly cutting knife are sequentially arranged in therack from left to right, and a driving mechanism is further arranged in the rack. The fish slicer further comprises a conveying mechanism, a straightening mechanism, a boning mechanism and an adjusting mechanism, wherein the straightening mechanism is arranged on the upper right side of the belly cutting knife and cooperates with the belly cutting knife, the boning mechanism is arranged between the separating knife and the back cutting knife and connected with the driving mechanism, and the conveying mechanism is arranged in the rack, connected with the driving mechanism and cooperates with the conveying belt, the separating knife, the back cutting knife, the belly cutting knife, the straightening mechanism and the boning mechanism; and the adjusting mechanism is arranged on the rear sideof the rack;. According to the fish slicer, feeding, belly cutting, back cutting and belly bone cutting of fish can be automatically completed, the slicing speed and the working efficiency of the fishare greatly improved, the labor intensity is reduced, the condition that an operator makes direct contact with the knives and fish meat, can be avoided, the operator is protected from being damaged,and the fish meat is prevented from being polluted.

Description

technical field [0001] The invention relates to a fish slicer. Background technique [0002] The processing of fish is determined according to the cooking method of the fish. Some fish cooking methods require the fish to be deboned and sliced. However, most aquatic product processing enterprises still use manual methods to deboned and sliced ​​fish. That is to say, the operator holds the body of the fish with one hand, and with the other hand, cuts the fish from the place close to the gills to open the belly of the fish and cut to the tail; then lay the fish flat and press it with one hand, and the other Carve the knife horizontally with one hand from the tail along the spine (that is, the knife edge just touches the spine of the fish) to the head of the fish in parallel to cut off one side of the fish, then turn the fish over and cut off the other side as above The fish head and spine can be completely separated from the fish meat. The above method seriously restricts the ...

AI Technical Summary

Problems solved by technology

[0002] The processing of fish is determined according to the cooking method of the fish. Some fish cooking methods require the fish to be deboned and sliced. However, most aquatic product processing enterprises still use manual methods to deboned and sliced ​​fish. That is to say, the operator holds the body of the fish with one hand, and with the other hand, cuts the fish from the place close to the gills to open the belly of the fish and cut to the tail; then lay the fish flat and press it with one hand, and the other Carve the knife horizontally with one hand from the tail along the spine (that is, the knife edge just touches the spine of the fish) to the head of the fish in parallel to cut off one side of the fish, then turn the fish over and cut off the other side as above The fish head and spine can be completely separated from the fish meat. The above method seriously restricts the fish slice speed, low work efficiency, high labor intensity, and the operator directly contacts the knife and fish meat, which is easy to injure the operator and easy to The fish meat is polluted and needs to be further improved

Images