Poultry leg meat slitting apparatus and automatic poultry leg meat slitting method

Abstract

A poultry leg meat slitting device includes: a hock holding portion (2) for holding a hock of a poultry leg meat M, a cutter unit (3) having a cutter (23), a stabbing drive portion (4) for driving the cutter unit (3), a leg meat pressing portion (5) for pressing a surface of the poultry leg meat (M), and a moving portion (9) for moving the hock holding portion (2), wherein the cutter unit (3) has: a cutter holding portion (22) holding the cutter (23) with a cutting edge peak in a slitting moving direction of the cutter (23) and toward a side opposite to the hock holding portion (2), and holding the cutter (23) so as to be displaceable in a surface-depth direction; and a coil spring (25) elastically applying a force to the cutter (23) in the surface-depth direction of the cutter (23) and toward a bone of the poultry leg meat (M).

Description

Poultry leg meat cutting device and automatic poultry leg meat cutting method Technical Field

[0001] This invention relates to a poultry leg meat cutting device and an automatic poultry leg meat cutting method.

[0002] This application claims priority to Japanese Patent Application No. 2021-206462, filed on December 20, 2021, the contents of which are incorporated herein by reference. Background Technology

[0003] Previously, there were known devices (automatic deboning devices) for automatically deboning poultry leg meat (hereinafter referred to as poultry leg meat) that had been cut from the femur of a poultry carcass. The device, which is a pre-process of the final process of separating the meat from the bone, includes: a holding mechanism for suspending the poultry leg meat; and a cutting mechanism for cutting the poultry leg meat suspended on the ankle holding part.

[0004] The holding mechanism includes: a foot and ankle holding part (hanger) for holding and suspending the poultry leg meat; an upper pusher for pressing the Achilles tendon side of the poultry leg meat; and a lower pusher for pressing the lower part of the poultry leg meat. The cutting mechanism includes: a cutter; an advancing and retracting part for inserting the cutter into the poultry leg meat; and a lifting part for cutting downwards with the cutter inserted into the poultry leg meat.

[0005] In this configuration, the automatic deboning device serves as a pre-process for the final step of separating the meat from the bone, slicing poultry leg meat. Specifically, the cutter inserts along the bone near the ankle of the poultry leg meat. As the cutter cuts downwards at the thigh, the pressure on the upper pusher is reduced. During the slicing at the knee joint, the pressure from the upper and lower pushers is released to prevent dislocation of the knee joint, allowing the cutter to cut downwards. As the cutter cuts downwards at the thigh, pressure is applied to the lower pusher to push the femur obliquely upwards, then the pressure is reduced, appropriately adjusting the pressure of the bone on the blade surface descending along the femur below the knee joint before cutting downwards. By slicing poultry leg meat in this way, the yield rate of automatically deboned poultry leg meat is improved.

[0006] Existing technical documents

[0007] Patent documents

[0008] Patent Document 1: Japanese Patent No. 4073133 Summary of the Invention

[0009] The problem that the invention aims to solve

[0010] Poultry carcasses vary in bone thickness due to differences in breed, age, and farm rearing methods. Therefore, the optimal insertion point of the cutting knife relative to the bone differs for each poultry leg. As a result, sometimes the bone is damaged by the knife, or it's impossible to cut along the bone. Consequently, in the final process of separating the meat from the bone, there is a problem of bone fragments remaining in the deboned poultry leg meat, or a difficulty in improving the yield of deboned poultry leg meat.

[0011] Therefore, the present invention provides a poultry leg meat cutting device and an automatic poultry leg meat cutting method that can suppress bone fragments remaining in deboned poultry leg meat and improve the yield of deboned poultry leg meat.

[0012] Methods for solving problems

[0013] To address the aforementioned issues, a poultry leg meat slicing device according to the present invention comprises: an ankle retainer holding the ankle of a bone-in poultry leg meat severed from the femur of a poultry carcass; a blade unit having a cutting blade; an insertion drive unit driving the blade unit such that the tip of the cutting blade is inserted along the side of the tibia opposite to the patella in the poultry leg meat held by the ankle retainer; a leg meat pressing portion elastically pressing the surface of the poultry leg meat from the patella side; and a moving portion moving at least one of the ankle retainer and the blade unit relative to the other, such that the cutting blade performs a slicing movement along the extending direction of the poultry leg meat held by the ankle retainer, wherein the blade unit comprises: a blade retainer holding the cutting blade with its blade tip facing the side opposite to the ankle retainer in the slicing movement direction of the cutting blade, and holding the cutting blade so that it can be slicing along the front and back direction. The direction of displacement; and the force-applying part, which elastically applies force to the cutter in the direction between the inside and outside of the cutter and toward the bone of the poultry leg meat.

[0014] With this configuration, when the blade tip is inserted along the side of the tibia using the insertion drive, if the blade hits the bone, it moves away in an inward-outward direction. At this time, the force-applying part applies elastic force to the blade towards the bone. The blade overcomes this elastic force and avoids the bone. Therefore, it is possible to prevent the blade from piercing the bone. The blade is pressed along the bone. Therefore, it is possible to reliably move the blade along the bone. When the blade hits the bone, it avoids the bone. Therefore, it is possible to insert the blade as close as possible to the side edge of the bone. The leg meat pressing part prevents the bone and the blade from shifting in opposite directions. The blade can be moved while keeping it close to the bone during the cutting movement. Therefore, in the final process of separating the meat from the bone, it is possible to suppress bone fragments remaining in the deboned poultry leg meat. This improves the yield of deboned poultry leg meat.

[0015] In the above configuration, the ankle retainer suspends the poultry leg meat, and the moving part can also move at least one of the ankle retainer and the cutting unit up and down, so that the cutting blade moves downward relative to the poultry leg meat for slicing.

[0016] This configuration allows for easy control of the poultry leg meat's posture using gravity, and makes it easier for the cutter to cut along the bone.

[0017] In the above configuration, the leg meat pressing part may also have a pressing pressure adjustment part, which changes the pressing pressure on the poultry leg meat according to the relative movement of the ankle holding part and the cutting tool unit caused by the moving part, thereby changing the posture of the poultry leg meat bone by the cutting tool along the bone of the poultry leg meat.

[0018] The joint (near the kneecap) connecting the femur and tibia of poultry leg meat is bent. Therefore, if the cutter is simply moved in a straight line to cut along the bone from the tibia to the femur, it is possible that the cutter will cut into the cartilage of the joint. Therefore, the pressing pressure of the leg meat pressing part is varied by adjusting the pressing pressure. As a result, when the cutter is about to cut into the cartilage of the joint, the pressing pressure of the pressing pressure adjustment part is overcome, and the poultry leg meat changes its posture to avoid the cutter. Therefore, the cutter can reliably move along the bone from the tibia to the femur without damaging these bones. Therefore, bone fragments remaining in the deboned poultry leg meat can be more reliably suppressed. The yield of deboned poultry leg meat can be more reliably improved.

[0019] In the above configuration, the tool holder can also hold the cutter in a manner that allows the cutter to swing about the rear of the blade root and the tip side to displace more in the inward and outward directions than the blade root.

[0020] With this configuration, when the tip of the cutter touches the bone, it can easily avoid the bone.

[0021] In the above configuration, the tool holder may also include a limiting part that restricts the displacement range of the cutter.

[0022] If the range of motion of the cutter is unnecessarily expanded, it becomes difficult to determine the position of the cutter tip. It becomes difficult to aim the cutter at the side of the bone. Therefore, the range of motion of the cutter is limited by a restrictive part. This allows the cutter tip to be easily aimed at the side edge of the bone. Therefore, the yield of deboned poultry leg meat can be further improved.

[0023] The above configuration may also include a cutting board portion for preventing the poultry leg meat from deviating from the direction of the cutting knife's insertion.

[0024] This configuration allows the slicing knife to reliably penetrate the poultry leg meat.

[0025] The automatic poultry leg meat cutting method of the present invention includes: an ankle holding step, holding the ankle of the bone-in poultry leg meat cut from the femur of the poultry carcass; a knife insertion step, inserting the tip of a cutter into the poultry leg meat near the ankle, along the side of the tibia opposite to the kneecap, without penetrating the poultry leg meat; a pressing step, after the knife insertion step, elastically pressing the surface of the poultry leg meat from the kneecap side; and a cutting step, while continuing the pressing step, moving the cutter along a straight line to the femoral head of the poultry leg meat, cutting along the bone of the poultry leg meat, wherein, in the knife insertion step and the cutting step, elastic force is applied to the cutter so that the flat portion of the cutter faces the bone.

[0026] By employing this method, the blade tip can be inserted precisely along the side edge of the bone in the poultry leg meat. Even if the blade encounters the bone, it can reliably avoid it. Therefore, in the subsequent final process of separating the meat from the bone, bone fragments can be prevented from remaining in the deboned poultry leg meat, thus improving the yield of deboned poultry leg meat.

[0027] In the above method, during the pressing process, the pressing force on the poultry leg meat can be reduced if the movement of the cutter exceeds a predetermined amount during the slicing process.

[0028] This method allows the cutter to move along the curved joints of the tibia and femur. Specifically, by reducing the pressure of the leg meat pressing section through the pressure adjustment unit, the poultry leg meat is prevented from cutting into the cartilage of the joint. This allows the cutter to reliably move along the bones from the tibia to the femur without damaging them. Therefore, bone fragments remaining in the deboned poultry leg meat can be more reliably suppressed, and the yield of deboned poultry leg meat can be more reliably improved.

[0029] In the above method, the poultry leg meat can also be suspended in the ankle holding process, and the cutter can be lowered vertically in the cutting process.

[0030] By employing this method, it is easy to use gravity to control the posture of poultry leg meat, making it easier for the cutter to cut along the bone.

[0031] In the above method, an avoidance suppression step may also be included in the knife insertion step, the pressing step, and the cutting step to prevent the poultry leg meat from avoiding the insertion direction of the cutting knife.

[0032] By using this method, the scalpel can be reliably inserted into the poultry leg meat.

[0033] Invention Effects

[0034] According to the present invention, in the final process of separating the meat from the bone, it is possible to suppress bone fragments remaining in the deboned poultry leg meat. This can improve the yield of deboned poultry leg meat. Attached Figure Description

[0035] Figure 1 is a perspective view of the slitting device in an embodiment of the present invention, showing the state of the poultry leg meat just after it has been transported to the slitting device.

[0036] Figure 2 is a top view of the retainer unit in an embodiment of the present invention.

[0037] Figure 3 is a perspective view of the retainer unit in the embodiment of the present invention, viewed from an oblique top.

[0038] Figure 4A is a diagram of the slitting process in an embodiment of the present invention.

[0039] Figure 4B is a diagram of the slitting process in an embodiment of the present invention.

[0040] Figure 4C is a diagram of the slitting process in an embodiment of the present invention. Detailed Implementation

[0041] The embodiments of the present invention will now be described with reference to the accompanying drawings.

[0042] <Slitting device>

[0043] Figure 1 is an enlarged perspective view of the slitting device 1.

[0044] The slitting device 1 is installed within an automatic deboning device 110 for automatically deboning the bones (tibia T, femur F) from poultry leg meat M. The automatic deboning device 110 has multiple operating stations arranged circumferentially. Multiple operating stations refer to the operating spaces set in each step of the process of processing poultry leg meat in stages.

[0045] For example, in the automatic deboning device 110, the following stations are arranged approximately circumferentially in the following order: a station for feeding poultry leg meat into the automatic deboning device 110, a station for cutting the fed poultry leg meat (hereinafter referred to as the cutting station), a station for cutting the meat around the ankle of the poultry leg meat, a station for peeling the meat down to the joint of the poultry leg meat, a station for cutting the joint tendons and knee cartilage, a station for finally peeling the meat from the bone to debon, and a station for discharging the remaining bone.

[0046] Each workstation is equipped with a device that has its own function. The poultry leg meat is processed in stages by sequentially transporting it to each workstation. The slitting device 1 is installed at the slitting workstation. Hereinafter, with the automatic deboning device 110 placed on the floor, the vertical direction in this state will be referred to as the vertical direction, and the horizontal direction in this state will be referred to as the horizontal direction.

[0047] <Slitting device>

[0048] As shown in Figure 1, the slicing device 1 includes: an ankle holding part 2 that holds the ankle A of the poultry leg meat M; a cutting tool unit 3 that slices the poultry leg meat M; an insertion driving part 4 that drives the cutting tool unit 3; a leg meat pressing part 5 that presses the poultry leg meat M; a cutting board part 6; an inner ankle pressing part 7 and an inner leg meat pressing part 8; a moving part 9 that moves the ankle holding part 2 in the up and down direction; and a leg meat measuring part 10.

[0049] <Foot and Ankle Maintenance Section>

[0050] The ankle retainer 2 has a cylindrical support rod 11 extending in the vertical direction and a hanger 12 provided on the lower end 11a of the support rod 11. In the following description, the state in which the ankle retainer 2 is transported to the slitting station will be described.

[0051] Poultry leg meat is suspended on the hanger 12. A movable part 9 is detachably connected to the upper end (not shown) of the support rod 11. A rotating platform (not shown) is connected to the upper end (not shown) of the support rod 11. As a result, the ankle retainer 2 rotates circumferentially.

[0052] The moving part 9 is, for example, an electric linear actuator. The electric linear actuator is configured to move a slider (not shown) in the vertical direction. The upper end of the support rod 11 is detachably connected to, for example, a slider (not shown) of the moving part 9, in the ankle holding part 2, which is transported to the cutting station. Thus, when the moving part 9 is driven, the ankle holding part 2 is lifted upward.

[0053] The lifting amount of the moving part 9 relative to the ankle retaining part 2 (an example of the moving amount in the claim) is detected by a sensor (not shown) provided on the moving part 9. This detection result is output as a signal to the control unit 130, which drives the overall automatic deboning device 110. The lifting amount of the ankle retaining part 2 is set in the control unit 130. The set lifting amount of the ankle retaining part 2 is the amount by which the cutter 23 (described later) completely penetrates the poultry leg meat. The lifting amount is set assuming the maximum size of the poultry leg meat that can be circulated. The control unit 130 controls the operation of the moving part 9 based on the detection result from the moving part 9.

[0054] <Tooling Unit>

[0055] The cutting tool unit 3 includes: a support tube 15 extending vertically; a cylindrical drive rod 16 inserted into and protruding vertically from the support tube 15; and a retainer unit 17 mounted on the lower end 16a of the drive rod 16 via a mounting block 18. The drive rod 16 is rotatably supported on the support tube 15. The support tube 15 is fixed to a frame (not shown) of the automatic bone removal device 110.

[0056] <Retainer Unit>

[0057] Figure 2 is a top view of the retainer unit 17 viewed from above. Figure 3 is a perspective view of the retainer unit 17 viewed from a slightly above angle.

[0058] As shown in Figures 2 and 3, the retainer unit 17 includes: a support portion 21 mounted on the mounting block 18, a tool retaining portion 22 rotatably supported on the support portion 21, a cutter 23 held by the tool retaining portion 22, a limiting portion 24 limiting the displacement range of the tool retaining portion 22, and a helical spring 25 that elastically applies force to the cutter 23 via the tool retaining portion 22 (an example of the force-applying portion in the claims).

[0059] The support portion 21 includes: a plate-shaped fixing portion 26 that is longer in the horizontal direction, and a support portion body 27 integrally formed on one side of the fixing portion 26 in the longitudinal direction. A bolt hole 26a is formed in the fixing portion 26, and a bolt (not shown) for fastening the fixing portion 26 to the mounting block 18 is inserted into the bolt hole 26a.

[0060] The support body 27 includes: a longitudinal wall 31 integrally formed on one side of the length direction of the fixing part 26 and extending in the vertical direction, and a transverse wall 32 extending from both ends of the longitudinal wall 31 in the vertical direction toward the side opposite to the fixing part 26. The transverse wall 32 extends outward in a curved manner as it moves away from the longitudinal wall 31 and away from the fixing part 26.

[0061] On the upper transverse wall 32 of the two transverse walls 32, at the end opposite to the longitudinal wall 31, two tongue portions 34 are arranged side by side in the horizontal direction, extending downwardly. These tongue portions 34 are used to install the limiting portion 24.

[0062] On the support body 27, a cylindrical support shaft 36 connected to two transverse walls 32 is provided between the two tongue portions 34. The support shaft 36 extends in the vertical direction. The tool holder 22 is rotatably supported on the support shaft 36.

[0063] The tool holder 22 includes a holder body 37 and an accessory 38 for mounting a cutter 23 on the holder body 37. The holder body 37 includes a plate-shaped holder base 41 disposed closer to the fixing part 26 than the transverse wall 32, and a pair of feet 42a and 42b integrally formed on the back surface 41a of the holder base 41 on the side of the transverse wall 32. The back surface 41a of the holder base 41 and the surface 41b opposite to the back surface 41a are provided in the vertical direction.

[0064] A pair of feet 42a and 42b protrude horizontally from slightly inward from both ends of the back surface 41a in the vertical direction. The feet 42a and 42b are located between two transverse walls 32. The feet 42a and 42b are positioned at the horizontal center of the holding base 41. Through holes 43a and 43b are formed at the front ends of the feet 42a and 42b, extending vertically. Bushings 40 are installed in these through holes 43a and 43b. Support shafts 36 are inserted into these bushings 40. Thus, the holding body 37 is rotatably supported on the support shafts 36 via the bushings 40. In other words, the tool holding part 22 swings (tilts) around the support shaft 36.

[0065] Annex 38 includes, integrally formed: an attachment base 44 mounted on the surface 41b of the retaining base 41, and a tool mounting portion 45 protruding from the attachment base 44 toward the side opposite to the feet 42a and 42b. The attachment base 44 is formed as a rectangle with a longer vertical direction. The two ends of the attachment base 44 in the vertical direction are fastened to the retaining base 41 by bolts 46.

[0066] The tool mounting part 45 is disposed at the center of the attachment base 44 in the vertical direction. The cutter 23 is held on the attachment 38 by mounting the cutter 23 on the tool mounting part 45. The tool mounting part 45 holds the cutter 23 in such a vertical direction that the flat portion 23a of the cutter 23 is aligned with the vertical direction. The flat portion 23a of the cutter 23 refers to the flat portion of the cutter 23 in the inward and outward directions where the cutting edge 23c is formed.

[0067] The cutter 23 is a single-edged blade. The cutter 23 is held in the tool mounting portion 45 such that the blade tip 23b protrudes to the side opposite to the accessory base 44. The cutter 23 is held in the tool mounting portion 45 with the cutting edge 23c facing the fixing portion 26. The cutter 23 is held in the tool mounting portion 45 with the cutting edge peak 23d facing downwards.

[0068] That is, the cutter 23 swings (displaces) about the pivot 36 in the inward direction via the cutter holder 22. The tip 23b of the cutter 23 protrudes towards the side opposite to the accessory base 44. The root 23e of the cutter 23 is located closer to the pivot 36 than the tip 23b. Therefore, when the cutter 23 swings, the displacement of the tip 23b side is greater than the displacement of the root 23e.

[0069] The amount of protrusion of the cutter 23 from the cutter mounting part 45 can be adjusted by adjusting screw 47, which is screwed from the back side 41a of the retaining base 41 and protrudes from the center of the accessory base 44 in the vertical direction.

[0070] Such a limiting part 24 for restricting the displacement range of the tool holder 22 is composed of a first stop screw 48a and a first nut 48b, and a second stop screw 49a and a second nut 49b respectively mounted on the two tongue portions 34. Each stop screw 48a, 49a is screwed into an internal thread (not shown) formed on the tongue portion 34 from the side opposite to the tool holder 22, and is fixed by the corresponding nut 48b, 49b. Thus, once the amount of protrusion of the stop screws 48a, 49a from each tongue portion 34 toward the tool holder 22 is determined, this amount of protrusion can be maintained.

[0071] The front ends of each stop screw 48a and 49a are located on both sides of a pair of legs 42a and 42b clamped in the back 41a of the retaining base 41. Thus, the amount of swaying (oscillation) of the tool retaining part 22 centered on the pivot 36 is limited by each stop screw 48a and 49a. The amount of swaying of the tool retaining part 22 is determined by the amount of protrusion of each stop screw 48a and 49a from each tongue portion 34.

[0072] The coil spring 25 is installed above the spring pressing member 50 mounted on the first stop screw 48a. The spring pressing member 50 consists of a cylindrical portion 50a loosely fitted into the first stop screw 48a and a flange portion 50b integrally formed on the end of the cylindrical portion 50a on the tongue portion 34 side. The flange portion 50b is formed with a stepped portion that is larger in diameter than the cylindrical portion 50a. The coil spring 25 is installed such that the end face of the coil spring 25 abuts against the end face 50c of the flange portion 50b on the retaining base 41 side.

[0073] A coil spring 25 is mounted in a slightly compressed state between the flange 50b and the retaining base 41. Thus, the elastic force of the coil spring 25 exerts its effect, and the retaining base 41 is forced forward on the side of the first stop screw 48a. That is, the coil spring 25 elastically applies force to the cutter 23 via the cutter retaining portion 22, such that the cutting edge 23c faces the fixing portion 26.

[0074] Based on this configuration, the drive rod 16 rotates within a predetermined range around its axis C via the insertion drive unit 4. The insertion drive unit 4 is, for example, composed of an actuator and a linkage mechanism.

[0075] By rotating the drive rod 16, the retainer unit 17 oscillates around the axis C within a predetermined range (see arrow Y1 in Figure 2). Specifically, the retainer unit 17 oscillates around the axis C such that the tip 23b of the cutter 23 is directly below the hanger 12, and retracts from directly below the hanger 12. In the retainer unit 17, the fixing part 26 is fixed to the mounting block 18 mounted on the drive rod 16. Therefore, the cutter 23 is shaped such that it is elastically stressed towards the axis C by the coil spring 25.

[0076] In the following description, the position where the retainer unit 17 (cutter 23) is fully advanced is referred to as the advancing position, and the position where the retainer unit 17 (cutter 23) is fully retracted is referred to as the retracting position. In the advancing position of the retainer unit 17, the tip 23b of the cutter 23 penetrates into the poultry leg meat suspended on the ankle retainer 2 (details will be described later).

[0077] <Leg muscle massage area>

[0078] As shown in Figure 1, the leg meat pressing part 5 includes: a waterproof housing 55 fixed to a frame (not shown) of the automatic deboning device 110; a pressing actuator (an example of the pressing pressure adjustment part in the claims) 56 housed within the waterproof housing 55; and a pressing rod 57 connected to a rod (not shown) of the pressing actuator 56. The leg meat pressing part 5 presses down on the poultry leg meat suspended on the hanger 12 from the radially outer side of the hanger 12.

[0079] The pressing rod 57 protrudes outward through the waterproof housing 55. The pressing rod 57 consists of a rod portion 57a ​​that moves back and forth relative to the waterproof housing 55, and a pressing rod body 57b that extends at a right angle from the front end of the rod portion 57a ​​relative to the rod portion 57a. The pressing rod body 57b presses poultry leg meat radially outward from the hanger 12.

[0080] When the pressing rod 57 is fully advanced by the pressing actuator 56, the pressing rod body 57b is located approximately directly below the hanger 12. The leg pressing part 5 is configured such that when the pressing rod 57 is fully retracted by the pressing actuator 56, the pressing rod body 57b does not contact the waterproof housing 55. In the following description, the position where the pressing rod 57 is fully advanced in the leg pressing part 5 is referred to as the pressing position, and the position where the pressing rod 57 is fully retracted is referred to as the retracted position.

[0081] The press actuator 56 advances the press lever 57 while applying a predetermined elastic pressing force between the retracted position and the pressing position. The elastic pressing force of the press actuator 56 is not constant, but varies (e.g., decreases) according to the amount of lifting of the ankle retaining part 2 by the moving part 9. That is, the press actuator 56 also functions as a pressing force adjustment unit, which changes the pressing force of the press lever 57 according to the amount of lifting of the ankle retaining part 2 by the moving part 9. Information on the amount of lifting of the ankle retaining part 2 is obtained from the control unit 130.

[0082] <Chopping Board Section>

[0083] The anvil section 6 is mounted on a frame (not shown) of the automatic deboning device 110. The anvil section 6 is configured to be located on the opposite side of the knife unit 3, across the hanger 12, and below the hanger 12. The anvil section 6 is formed in a plate shape, with most of its portion located below the hanger 12. The anvil section 6 is positioned vertically and is arranged to face radially.

[0084] <Inner ankle compression point>

[0085] The ankle compression unit 7 includes: a waterproof housing 61 fixed to a frame (not shown) of the automatic deboning device 110; an internal compression actuator 62 housed within the waterproof housing 61; and an internal compression member 63 mounted at the front end of a rod 62a of the internal compression actuator 62. The ankle compression unit 7 presses from the radially inner side of the hanger 12 near the ankle of the poultry leg meat suspended on the hanger 12.

[0086] The rod 62a of the inner pressing actuator 62 protrudes outward from the waterproof housing 61 through a rod insertion hole (not shown) formed in the waterproof housing 61. The inner pressing member 63, mounted on the front end of the protrusion, is L-shaped when viewed radially. That is, the inner pressing member 63 consists of a base 63a mounted on the rod 62a and a lower plate 63b integrally formed at the lower end of the base 63a.

[0087] The lower plate 63b extends radially outward and horizontally from the base 63a. The front edge 63c of the lower plate 63b is formed parallel to the pressing rod body 57b of the leg meat pressing part 5. The lower plate 63b presses radially inward near the ankle of the poultry leg meat.

[0088] The ankle compression unit 7 is configured such that, when the internal compression member 63 is fully advanced by the internal compression actuator 62, the front end of the lower plate 63b is located directly below the hanger 12 and slightly radially inward than the hanger 12. The ankle compression unit 7 is also configured such that, when the internal compression member 63 is fully retracted by the internal compression actuator 62, the internal compression member 63 does not contact the waterproof housing 61. In the following description, the position where the internal compression member 63 is fully advanced in the ankle compression unit 7 is referred to as the compression position, and the position where the internal compression member 63 is fully retracted is referred to as the retraction position.

[0089] <Inner thigh muscle pressing area>

[0090] The leg meat pressing part 8 includes: a waterproof housing 65 fixed to a frame (not shown) of the automatic deboning device 110, a leg meat pressing actuator 66 housed within the waterproof housing 65, and a leg pressing member 68 connected to the leg meat pressing actuator 66. The leg meat pressing part 8 presses down on the poultry leg meat suspended on the hanger 12 from the side opposite to the cutting board part 6.

[0091] The leg pressing component 68 has a mounting block 71 mounted on a leg meat pressing actuator 66 and a pressing plate 72 fixed to the mounting block 71. The leg meat pressing component 8 oscillates by the action of the leg meat pressing actuator 66, causing the pressing plate 72 to approach and move away from the cutting board portion 6. The oscillation range of the pressing plate 72 is between a position where the pressing plate 72 is opposite to the cutting board portion 6 and approximately parallel to it, and a position where the pressing plate 72 moves away from the cutting board portion 6 to the extent that it does not contact the waterproof housing 65.

[0092] In the following description, the position in the pressing part 8 inside the leg meat where the pressing plate 72 is advanced and faces the cutting board part 6, and the pressing plate 72 is approximately parallel to the cutting board part 6, is called the pressing position. The position where the pressing plate 72 is retracted and approaches the waterproof housing 65 is called the retraction position.

[0093] <Leg Meat Measurement Section>

[0094] The leg meat measuring unit 10 includes: a waterproof housing 75 fixed to a frame (not shown) of the automatic deboning device 110; a leg meat measuring actuator 76 housed within the waterproof housing 75; an encoder (not shown) mounted on the leg meat measuring actuator 76; and a measuring arm 77 connected to the leg meat measuring actuator 76. The leg meat measuring unit 10 measures the shape of poultry leg meat when the ankle holding part 2 is lifted by the moving part 9 (details described later).

[0095] The measuring arm 77 is formed by bending upwards after extending radially outwards horizontally from the waterproof housing 75. An abutment plate 78 is provided at the front end of the measuring arm 77 to abut against the poultry leg meat. The measuring arm 77 is rotated by a leg meat measuring actuator 76, which moves the abutment plate 78 vertically about the base of the measuring arm 77. This rotational position is detected by an encoder (not shown). In the following description, in the leg meat measuring unit 10, the position after the abutment plate 78 is raised is referred to as the measuring position, and the position after the abutment plate 78 is lowered is referred to as the retraction position.

[0096] <Operation of the slitting device>

[0097] Next, the operation of the slitting device 1 will be explained with reference to Figures 1, 2, 4A, 4B and 4C.

[0098] As shown in Figure 1, the poultry leg meat M, which is first transported to the cutting device 1, is suspended at the feeding station by hooking its ankle A onto the hanger 12 provided in the ankle holding part 2. Thus, the ankle A of the poultry leg meat M is held on the hanger 12 (ankle holding part 2) (ankle holding process).

[0099] At this point, the poultry leg meat M is positioned with the tibia T above and the femur F below. The vertical direction of the poultry leg meat M, extending from the tibia T and femur F, becomes the extension direction of the poultry leg meat M. The extension direction of the poultry leg meat M suspended on the hanger 12 is roughly consistent with the vertical direction.

[0100] At the moment when the foot and ankle retainer 2 is moved from the station where the poultry leg meat M is fed to the cutting station, the poultry leg meat M is positioned with the kneecap P facing radially outward. At this moment, the retainer unit 17 (cutter unit 3), the leg meat pressing part 5, the inner foot and ankle pressing part 7, the inner leg meat pressing part 8, and the leg meat measuring part 10 are in the retracted position.

[0101] After the above steps, the leg meat pressing part 5, the inner ankle pressing part 7, and the inner leg meat pressing part 8 are moved to the pressing position. Then, the portion of the poultry leg meat M directly below the hanger 12, that is, directly below the ankle A, is radially clamped by the pressing rod body 57b of the pressing rod 57 of the leg meat pressing part 5 and the lower plate 63b of the inner pressing member 63 of the inner ankle pressing part 7 (wherein, the ankle pressing performed by the pressing rod 57 of the leg meat pressing part 5 is the pressing step). Thus, the posture of the poultry leg meat M near the ankle A is determined.

[0102] The pressing plate 72 of the cutting board part 6 and the inner pressing part 8 of the leg meat clamps the lower part of the poultry leg meat M around the ankle A in a circumferential direction. As a result, the posture of the poultry leg meat M is maintained in a certain position.

[0103] Move the leg meat measuring part 10 to the measuring position. Then, the abutment plate 78 of the leg meat measuring part 10 abuts against a position slightly above the kneecap P of the poultry leg meat M.

[0104] After this state, the retainer unit 17 (tool unit 3) is moved to the forward position.

[0105] Figures 4A, 4B, and 4C are diagrams of the slitting process.

[0106] As shown in Figures 1, 2, and 4A, in the forward position of the retainer unit 17 (cutter unit 3), the cutter 23 advances (refer to arrow Y2 in Figure 2). The portion of the poultry leg meat M directly below the hanger 12 is inserted into the tip 23b of the cutter 23 in a manner that does not penetrate the poultry leg meat M (cutter insertion process).

[0107] More specifically, in the portion directly below the hanger 12, the tip 23b of the cutter 23 is inserted along the radially inner side of the tibia T, opposite to the patella P. In other words, the tip 23b of the cutter 23 is inserted into the tibia T on the side opposite to the axis C of the swing axis that serves as the retainer unit 17 (cutter unit 3).

[0108] The cutting edge 23c of the cutter 23 faces the fixing part 26. Therefore, when the cutter 23 is inserted into the poultry leg meat M, the cutter 23 is positioned with the flat part 23a and the cutting edge 23c facing the tibia T. The blade tip 23d of the cutter 23 faces downward.

[0109] However, it is preferable that the cutting knife 23 is inserted along the tibia T such that the tip 23b is in close contact with the tibia T as much as possible. However, the thickness of the bone in poultry leg meat M varies due to differences in breed, age, and farm raising methods. Therefore, even if the posture of the poultry leg meat M near the ankle A is determined by the leg meat pressing part 5 and the inner ankle pressing part 7, the position of the side of the tibia T, i.e., the insertion position of the cutting knife tip 23b, is slightly different for each poultry leg meat M. As a result, if the insertion position of the cutting knife 23 is adjusted to aim as close as possible to the edge of the side of the tibia T as the tip 23b is in contact with the tibia T, the cutting knife 23 may penetrate the tibia T.

[0110] The cutter 23 is oscillated (displaced) in the inward and outward directions around the pivot 36 via the cutter holder 22. Furthermore, the cutter 23 is elastically forced towards the axis C by the coil spring 25. That is, the flat portion 23a of the cutter 23 is directed towards the tibia T side by the elastic force applied by the coil spring 25.

[0111] Therefore, when the cutter 23 encounters the tibia T, the blade tip 23b of the cutter 23 avoids the tibia T in the inward direction against the force of the coil spring 25 (see arrow Y3 in Figure 2). The cutter retainer 22 holds the cutter 23 in a manner that allows it to swing around a pivot 36 behind the root of the blade 23e. As a result, the blade tip 23b of the cutter 23 displaces more in the inward direction than the root of the blade 23e. Therefore, when the cutter 23 encounters the tibia T, the blade tip 23b easily avoids the tibia T.

[0112] Furthermore, the cutting edge 23c of the cutter 23 faces the tibia T. Therefore, it is easy to apply a force to the cutter 23 in a direction that avoids the tibia T when it encounters the tibia T. As a result, the cutter 23 easily avoids the tibia T. Therefore, the cutter 23 will not pierce the tibia T. Moreover, the cutter 23 is elastically forceped towards the tibia T. Therefore, the cutter 23 moves along the tibia T as much as possible.

[0113] The cutting board 6 is configured such that when the cutting knife 23 is inserted into the poultry leg meat M, it is located on the opposite side from the cutting knife 23, across the poultry leg meat M. Therefore, the cutting board 6 prevents the poultry leg meat M from avoiding the direction of insertion of the cutting knife 23 when the cutting knife 23 is inserted into the poultry leg meat M (avoidance suppression process).

[0114] Therefore, the cutting knife 23 can be reliably inserted into the poultry leg meat M. The poultry leg meat M is held in place by the pressing plate 72 of the cutting board part 6 and the inner pressing part 8 of the leg meat. Therefore, the impact when the cutting knife 23 is inserted into the poultry leg meat M will not cause the poultry leg meat M to shake.

[0115] Next, after the inner ankle pressing part 7 returns to the retracted position, the ankle holding part 2 is lifted by the moving part 9. At this time, the pressing process continues. The ankle holding part 2 is lifted. Through the relative movement of the poultry leg meat M and the retainer unit 17 (cutting unit 3), the cutter 23 descends vertically relative to the poultry leg meat M (slitting process). That is, this vertical descent becomes the slitting movement direction of the cutter 23.

[0116] The pressing process continues until the ankle holding part 2 is lifted to the specified amount (until the cutting process is completed). When lifting the ankle holding part 2, the surface of the poultry leg meat M is elastically pressed from the radially outer side (towards the kneecap P) by the pressing rod 57 of the leg meat pressing part 5, while simultaneously lifting the poultry leg meat M. That is, the poultry leg meat M is always elastically pressed towards the tibia T by the pressing rod 57 of the leg meat pressing part 5, while simultaneously lifting the poultry leg meat M. Therefore, the poultry leg meat M is lifted while the cutter 23 reliably follows the tibia T.

[0117] The poultry leg meat M is positioned such that the femur F, located below the patella P, is positioned radially medially to the tibia T. Therefore, when the cutter 23 passes through the inner side (radially medially) of the patella P of the poultry leg meat M (see Figure 4B), the femur F slightly bends vertically at the joint of the patella P. Due to the reaction force of the cutter 23 pressing down on the femur F, the poultry leg meat M will shift radially laterally.

[0118] The pressing actuator 56 of the leg meat pressing part 5 also functions as a pressing force adjustment part, which changes (reduces) the pressing force of the pressing rod 57 according to the amount of lifting of the foot and ankle holding part 2 by the moving part 9. More specifically, as a pressing force adjustment part, it is set so that the pressing force of the pressing rod 57 on the poultry leg meat M is minimal when the pressing rod 57 passes through the kneecap P of the poultry leg meat M. Therefore, when the cutter 23 passes through the inside of the kneecap P, the poultry leg meat M is appropriately allowed to move radially outward (see arrow Y4 in Figure 4B).

[0119] Furthermore, depending on the load applied to the cutter 23, the cutter 23 appropriately avoids the inner side of the patella P or the femur F. Therefore, the cutter 23 will not cut into the cartilaginous part of the joint until it reaches the femoral head Fh of the femur F by passing through the inner side of the patella P. The cutter 23 reliably moves along each bone T, F (see Figure 4C). That is, the pressing force of the pressing rod 57 is changed (reduced). As a result, the posture (position) of the bones of the poultry leg meat M changes in a way that the cutter 23 moves along the bones of the poultry leg meat M.

[0120] The foot holding part 2 is raised to a predetermined amount by the moving part 9, and the cutting of the poultry leg meat M is completed when the cutting blade 23 completely passes through the poultry leg meat M (see Figure 4C).

[0121] When the foot holding part 2 is lifted by the moving part 9, the abutment plate 78 of the leg meat measuring part 10 moves while following the radially outer shape of the poultry leg meat M. This displacement of the abutment plate 78 causes the measuring arm 77 to rotate. The rotational position of the measuring arm 77 is detected by an encoder (not shown), thereby measuring the shape of the part of the poultry leg meat M that contacts the abutment plate 78. This measurement result is used in the deboning station where the meat is separated from the bone. After these actions are completed, the leg meat pressing part 5 and the cutting tool unit 3 return to the retracted position.

[0122] Thus, the aforementioned cutting device 1 includes: an ankle holding part 2, a blade unit 3, an insertion drive part 4, a leg muscle pressing part 5, and a moving part 9. The blade unit 3 includes a blade holding part 22 and a coil spring 25. Therefore, when the tip 23b of the cutting blade 23 is inserted along the side of the tibia T using the insertion drive part 4, if the cutting blade 23 touches the tibia T, the cutting blade 23 can be moved in the inward direction to avoid it. Therefore, it is possible to prevent the cutting blade from penetrating into the bone.

[0123] The helical spring 25 allows the cutter 23 to be elastically applied along the tibia T. Therefore, the cutter 23 can reliably move along the tibia T. When the cutter 23 touches the tibia T, it avoids it. Thus, the cutter 23 can be aimed at the edge of the lateral portion of the tibia T as accurately as possible. The leg meat pressing part 5 prevents the bones T and F and the cutter 23 from shifting in a direction of separation. The cutter 23 can be moved while keeping it close to the bones T and F. Therefore, in the final process of separating the meat from the bones T and F, bone fragments can be prevented from remaining in the deboned poultry leg meat M. This improves the yield of the deboned poultry leg meat M.

[0124] The slicing device 1 suspends the poultry leg meat M via the ankle retainer 2. By lifting the ankle retainer 2 via the moving part 9, the cutter 23 moves downward relative to the poultry leg meat M for slicing. Therefore, the posture of the poultry leg meat M can be easily controlled using gravity. The cutter 23 can easily cut along each bone T and F.

[0125] The cutting blade 23 is single-edged. The blade holder 22 holds the cutting blade 23 with the cutting edge 23c facing the tibia T of the poultry leg meat M. The cutting edge 23c allows for easy application of force in a direction that avoids the bone when the cutting blade 23 encounters the tibia T. Therefore, it is possible to more reliably aim the cutting blade 23 at the edge of the side of each bone T, F. Consequently, the yield of deboned poultry leg meat M can be reliably improved.

[0126] The pressing actuator 56 also functions as a pressing pressure adjustment unit, which changes (reduces) the pressing pressure of the pressing lever 57 according to the amount of lifting of the ankle holding part 2 by the moving part 9. Therefore, even if the poultry leg meat M is lifted in a straight line until it reaches the femoral head Fh of the femur F through the inner side of the kneecap P, the cutter 23 will not cut into the cartilage of the joint. In other words, even if the cutter 23 is cut down in a straight line along the extension direction of the poultry leg meat M until it reaches the femoral head Fh of the femur F through the inner side of the kneecap P, the cutter 23 will not cut into the cartilage of the joint. That is, by changing (reducing) the pressing pressure of the pressing lever 57, the posture (position) of the bones of the poultry leg meat M can be changed so that the cutter 23 moves along the bones of the poultry leg meat M. The cutter 23 will not damage the bones T and F. The cutter 23 can reliably move along the bones T and F. Therefore, it can more reliably suppress bone fragment residue in deboned poultry leg meat M, and more reliably improve the yield of deboned poultry leg meat M.

[0127] The tool holder 22 holds the cutting blade 23 in a manner that allows it to swing around a pivot 36 located behind the root of the blade 23e. As a result, the tip 23b of the cutting blade 23 moves more in the inward direction than the root of the blade 23e. Therefore, when the tip 23b of the cutting blade 23 encounters any bone T or F, the cutting blade 23 can easily avoid the bone T or F.

[0128] The blade holder 22 restricts the swing range (displacement range of the cutter 23) by the limiting part 24. If the swing range of the blade holder 22 is unduly expanded, it becomes difficult to determine the position of the blade tip 23b of the cutter 23. It becomes difficult to aim at the edge of the lateral portion of the tibia T when inserting the cutter 23. Therefore, by limiting the swing range of the blade holder 22 by the limiting part 24, it becomes easier to aim at the edge of the lateral portion of the tibia T when inserting the blade tip 23b of the cutter 23. As a result, the yield of deboned poultry leg meat M can be further improved.

[0129] The limiting part 24 is composed of a first stop screw 48a and a first nut 48b, as well as a second stop screw 49a and a second nut 49b. Therefore, the swing range of the tool holding part 22 can be easily adjusted.

[0130] The drive unit 4 drives the cutter unit 3 around the axis C. Therefore, the movement of the cutter unit 3 can be minimized, and the cutter unit 3 can be easily retracted. Therefore, the handling space for poultry leg meat M can be easily ensured, and the cutting device 1 can be miniaturized.

[0131] The slicing device 1 includes a cutting board portion 6. Therefore, when the cutter 23 is inserted into the poultry leg meat M, the cutting board portion 6 can prevent the poultry leg meat M from deviating from the direction of insertion of the cutter 23. Thus, the cutter 23 can be reliably inserted into the poultry leg meat M.

[0132] The method for cutting poultry leg meat M includes a foot and ankle retention process, a knife insertion process, a pressing process, and a cutting process. In the knife insertion and cutting processes, the flat portion 23a of the cutting blade 23 is elastically applied to the cutting blade 23 towards each bone T and F. Therefore, in the subsequent final process of separating the meat from each bone T and F, bone fragments remaining in the deboned poultry leg meat M can be suppressed, and the yield of the deboned poultry leg meat M can be improved.

[0133] This invention is not limited to the embodiments described above, but includes embodiments that make various modifications to the above embodiments without departing from the spirit of this invention.

[0134] For example, in the above embodiment, the case where the poultry leg meat M is suspended by the ankle holding part 2 has been described. However, it is not limited to this; the ankle holding part 2 only needs to hold the ankle A of the poultry leg meat M. The cutting board part 6 may also be arranged horizontally, and the poultry leg meat M may be placed on the cutting board part 6. It may also be configured to hold the ankle A of the placed poultry leg meat M. In this case, the knife unit 3, the piercing drive part 4, the leg meat pressing part 5, the inner ankle pressing part 7, the inner leg meat pressing part 8, the moving part 9, and the leg meat measuring part 10 may be arranged according to the posture of the poultry leg meat M. The moving part 9 may be configured to move the ankle holding part 2 horizontally.

[0135] In the above embodiment, the case where the foot holding part 2 is moved by the moving part 9, thereby causing the cutter 23 to cut the poultry leg meat M, has been described. However, it is not limited to this, as long as the moving part 9 is configured such that at least one of the foot holding part 2 and the cutter unit 3 moves relative to the other in the extending direction of the poultry leg meat M. The cutter 23 can be moved relative to the poultry leg meat M by the moving part 9 to perform cutting.

[0136] In the above embodiment, the case where the cutter 23 is held by the tool holder 22 in a manner that allows the cutter 23 to swing about the pivot 36 behind the root of the blade 23e is described. Accordingly, the case where the cutter 23 moves in the inward and outward directions is described. The case where the cutter 23 avoids each bone T or F when the tip 23b of the cutter 23 touches each bone T or F is described. However, it is not limited to this, as long as the tool holder 22 is configured to hold the cutter 23 so that it can move in the inward and outward directions. For example, it may also be configured to allow the entire cutter 23 to move in parallel.

[0137] In the above embodiment, the case where the cutter unit 3 rotates around the axis C by the action of the insertion drive unit 4, thereby moving the retainer unit 17 between the forward position and the retracted position, has been described. However, it is not limited to this; the insertion drive unit 4 may also be configured to move the retainer unit 17 in a linear manner to insert the tip 23b of the cutter 23 into the poultry leg meat M.

[0138] In the above embodiment, the use of a coil spring 25 as the force-applying part was described, which elastically applies force to make the flat portion 23a of the cutter 23 face the tibia T side. However, it is not limited to this, and any component that elastically applies force to the cutter 23 can be used as the force-applying part. For example, rubber, sponge, etc. can be used instead of the coil spring 25.

[0139] In the above embodiment, the limiting portion 24 for limiting the displacement range of the tool holding portion 22 is described as being composed of a first stop screw 48a and a first nut 48b, and a second stop screw 49a and a second nut 49b. However, it is not limited to this, the limiting portion 24 can be configured to limit the displacement range of the tool holding portion 22 as long as it is appropriate. For example, a protrusion may be formed instead of each stop screw 48a, 49a.

[0140] In the above embodiment, the case where the cutter 23 is a single-edged blade has been described. However, it is not limited to this; the cutter 23 may also be double-edged. In this case, the flat portion 23a of the cutter 23 refers to the two flat portions in the front and back directions of the cutter 23.

[0141] Industrial availability

[0142] According to the poultry leg meat cutting device described above, in the final process of separating the meat from the bone, bone fragments can be prevented from remaining in the deboned poultry leg meat. This improves the yield of deboned poultry leg meat.

[0143] Explanation of reference numerals in the attached figures

[0144] 1: Cutting device (poultry leg meat cutting device);

[0145] 2: Foot and ankle support area;

[0146] 3: Tooling unit;

[0147] 4: Insert into the driving part;

[0148] 5: Pressing area on the thigh muscles;

[0149] 6: Cutting board section;

[0150] 8: Press the inner thigh muscles;

[0151] 9: Mobile Department;

[0152] 12: Sling (ankle support);

[0153] 22: Tool holder;

[0154] 23: Cutting knife;

[0155] 23a: Flat part;

[0156] 23b: Knife tip;

[0157] 23c: Cutting edge;

[0158] 23d: Blade peak;

[0159] 23e: Root of the blade;

[0160] 24: Restriction section;

[0161] 25: Coil spring (force application part);

[0162] 48a: First stop screw (limiting part);

[0163] 49a: Second stop screw (limiting part);

[0164] 56: Press actuator (press pressure adjustment unit);

[0165] A: Ankle;

[0166] C: Axis (axis line);

[0167] Fh: femoral head;

[0168] M: Poultry leg meat;

[0169] P: kneecap;

[0170] T: Tibia.

Claims

1. A poultry leg meat cutting device, wherein, include: Ankle retainer, retaining the bone-in poultry leg meat cut from the femur of the poultry carcass; The cutting tool unit has a cutting blade; The blade assembly comprises: an insertion drive unit that drives the cutting tool unit to insert the tip of the blade into the poultry leg meat held by the ankle retainer on the side opposite to the kneecap of the tibia; a leg meat pressing unit that elastically presses the surface of the poultry leg meat from the kneecap side; and a moving unit that moves at least one of the ankle retainer and the cutting tool unit relative to the other to cause the cutting tool to slit along the extending direction of the poultry leg meat held by the ankle retainer, wherein the cutting tool unit includes: a cutting tool holding unit that holds the cutting tool with the blade tip facing the side opposite to the ankle retainer in the slit movement direction of the cutting tool and allows the cutting tool to move in the inward direction; and a force application unit that elastically applies force to the cutting tool in the inward direction of the cutting tool and toward the bone of the poultry leg meat, the cutting tool holding unit holding the cutting tool in such a way that the cutting tool swings around the rear of the blade root and the tip side moves more than the blade root in the inward direction.

2. The poultry leg meat cutting device according to claim 1, wherein, The ankle retainer suspends the poultry leg meat, and the moving part causes at least one of the ankle retainer and the cutting unit to move up and down, so that the cutting blade moves downward relative to the poultry leg meat for slicing.

3. The poultry leg meat cutting device according to claim 1 or 2, wherein, The leg meat pressing part has a pressing pressure adjustment part, which changes the pressing pressure on the poultry leg meat according to the relative movement of the ankle holding part and the cutting tool unit caused by the moving part, thereby changing the posture of the poultry leg meat bone by the cutting tool along the bone of the poultry leg meat.

4. The poultry leg meat cutting device according to claim 1 or 2, wherein, The tool holder includes a limiting portion for restricting the displacement range of the cutter.

5. The poultry leg meat cutting device according to claim 1 or 2, wherein, include: The cutting board section inhibits the poultry leg meat from avoiding the direction of the cutting knife's insertion.

6. An automatic method for cutting poultry leg meat, comprising: The process includes: an ankle-holding step, maintaining the ankle of the bone-in poultry leg meat severed from the femur of the poultry carcass; a knife-insertion step, inserting the tip of a cutter into the poultry leg meat near the ankle, along the side of the tibia opposite to the kneecap, without penetrating the poultry leg meat; a pressing step, after the knife-insertion step, elastically pressing the surface of the poultry leg meat from the kneecap side; and a slicing step, while continuing the pressing step, moving the cutter along a straight line to the femoral head of the poultry leg meat, slicing along the bone of the poultry leg meat. During the knife-insertion step and the slicing step, elastic force is applied to the cutter so that the flat part of the cutter faces the bone, and the cutter is held in such a way that it swings around the rear of the blade root and the tip side displaces more than the blade root in the inward-outward direction.

7. The automatic poultry leg meat cutting method according to claim 6, wherein, In the pressing process, when the movement of the cutter exceeds a predetermined amount during the slicing process, the pressing force on the poultry leg meat is reduced.

8. The automatic poultry leg meat cutting method according to claim 6 or 7, wherein, In the ankle holding process, the poultry leg meat is suspended, and in the cutting process, the cutter is lowered vertically.

9. The automatic poultry leg meat cutting method according to claim 6 or 7, wherein, The cutting, pressing, and slicing processes include an avoidance suppression process that prevents the poultry leg meat from avoiding the direction of the cutting blade.

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