Method and device for filleting killed and headless fish, the abdominal cavity of which is opened up
A technology of slicing and filleting, which is applied in the direction of slicing fish to achieve the effect of improving applicability
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[0035] The fish used for processing were in the form of decapitated, slaughtered and hollowed out, peritoneal fish bodies 1, as seen in Figures 1A and 1B. This is the body of a fish of the tilapia species, which is mainly characterized by a relatively sturdy main bone 110, also commonly referred to as a dorsal bone, of which, especially in Figure 1C, can be seen from the illustration of the skeleton or skeleton 11, The dorsal spines 113 project upwards from the main bone over the entire length of the fish, the ventral spines 114 project downwards in the area in front of the caudal fin 15 and arch around the abdominal cavity in the area of the abdominal cavity 120, also projecting from the dorsal bone 110 Side or rib spines 111 extend. At the end of the abdominal cavity, extending from the dorsal bone 110 to the anus, fish of the tilapia species have a relatively dense and rigid anal spine 112 that extends to the origin of the pelvic fins 14. The pelvic fin is also, like the...
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