Leg meat stripping device and leg meat stripping method

Abstract

The leg meat stripping device (1) comprises an ankle holding part (2) for holding an ankle (A) of edible poultry leg meat (M), a meat pressing part (3) for pressing a meat part (Mp) near the ankle (A), a meat insertion part (5) inserted between the meat part (Mp) pressed by the meat pressing part (3) and the tibia and separating the meat part (Mp) from the tibia, and a meat cutting part (6) for cutting the part of the meat part (Mp) near the ankle (A).

Description

Technical Field

[0001] The invention relates to a leg meat stripping device and a leg meat stripping method.

[0002] This application claims priority based on Japanese patent application No. 2022-164749 filed on October 13, 2022, and its contents are cited herein. Background Art

[0003] In the past, there is known a device for automatically deboning edible poultry leg meat with bones (hereinafter referred to as edible poultry leg meat) obtained by cutting off the femur of edible poultry livestock. After the edible poultry leg meat is set on the device, the device implements a plurality of processes called work stations in stages. The plurality of work stations sequentially include the operations of cutting cuts into the edible poultry leg meat, cutting off the meat around the ankle of the edible poultry leg meat, peeling off the meat to the vicinity of the knee joint of the tibia, and cutting off the joint tendons and knee cartilage. In addition, as a subsequent station, there is the operation of peeling off the meat from the femur, deboning, and discharging the remaining bones.

[0004] Here, in order to make a cut into the edible poultry leg meat, cut off the meat around the ankle of the edible poultry leg meat, and peel the meat part to the vicinity of the knee joint of the tibia, firstly, a meat separator is used to press the cut meat part from above. In this state, if the edible poultry leg meat is lifted, the meat part will be peeled off from the tibia to the vicinity of the knee joint by the meat separator in a manner of cutting the meat part.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent No. 5331244 Summary of the invention

[0008] Problems to be solved by the invention

[0009] However, in the above-mentioned prior art, when the meat portion is peeled off to the vicinity of the knee joint of the tibia, the meat portion is crushed by the meat separator. Therefore, the quality (form) of the edible poultry leg meat after deboning is likely to deteriorate.

[0010] In addition, when cutting the meat around the ankle of the edible poultry leg, the cutter may cut deeply into the part of the tibia near the ankle. Therefore, when the edible poultry leg is lifted, the tibia may be broken. As a result, the meat cannot be properly separated from the tibia, which may cause the yield of such separation operation to deteriorate.

[0011] In addition, the lifting direction of the edible poultry leg meat is a direction orthogonal to the moving direction toward each work station. Therefore, the edible poultry leg meat is lifted while stopping the movement toward each work station. As a result, the improvement of the processing speed of the edible poultry leg meat is limited.

[0012] One aspect of the present invention provides a leg meat stripping device and a leg meat stripping method, which can improve the quality of edible poultry leg meat after deboning, improve the yield rate of meat stripped from the tibia, and improve the processing speed.

[0013] Means for solving problems

[0014] The leg meat stripping device of the present invention is a leg meat stripping device for stripping the meat portion of the tibia of the bone-in edible poultry leg meat obtained by cutting off the femur of an edible poultry carcass, and is characterized in that it includes: an ankle holding portion for holding the ankle of the edible poultry leg meat, a meat pressing portion for pressing the meat portion near the ankle, a meat insertion portion inserted between the meat portion pressed by the meat pressing portion and the tibia and separating the meat portion from the tibia, and a meat cutting portion for cutting off the portion of the meat portion near the ankle.

[0015] By arranging in this way, when the meat portion is peeled off from the tibia, the meat portion can be prevented from being crushed. Therefore, the quality of the edible poultry leg meat after deboning can be improved.

[0016] In addition, when stripping the meat portion from the tibia, it is not necessary to cut off the meat portion around the ankle of the edible poultry leg meat in advance. Therefore, it is possible to prevent the tibia from being broken around the ankle, and it is possible to improve the yield rate of stripping the meat portion from the tibia.

[0017] In addition, when the meat portion is peeled off from the tibia, the work of lifting the edible poultry leg meat can be reduced, thereby increasing the processing speed of the edible poultry leg meat.

[0018] In the above structure, it can also be configured to cut a notch into the edible poultry leg meat along the bone between the ankle and the front side of the knee joint; the meat pressing part presses the kneecap side and the side opposite to the kneecap through the tibia in the meat part from the side where the notch is cut into the edible poultry leg meat, and the meat cutting part cuts the meat part from the outside of the leg.

[0019] By configuring like this, the meat portion can be peeled off from the tibia reliably, and the form of the meat portion peeled off can be well maintained. In addition, the meat portion can be peeled off from the tibia with a higher yield rate.

[0020] In the above structure, it can also be configured to include a meat pressing portion, which is provided on the side opposite to the meat pressing portion across the edible poultry leg meat, and presses the edible poultry leg meat from the side opposite to the meat pressing portion.

[0021] By configuring in this way, the flesh near the ankle can be surely pressed by the flesh pressing portion. Thus, the flesh is surely pushed out from the tibia by the flesh pressing portion, and the flesh insertion portion can be surely inserted between the tibia and the flesh.

[0022] In the above structure, the meat pressing part can also be configured to include two pressing blocks and a force-applying part, the two pressing blocks are arranged to be able to approach and separate from each other, and have a pressing end surface for pressing the meat part, the force-applying part elastically applies force to the two pressing blocks in a direction of approaching each other, and the meat pressing part presses the meat part in a manner that the tibia is interposed between the two pressing blocks.

[0023] By configuring in this way, the two pressing blocks can press the flesh part as much as possible along the tibia. Therefore, the flesh part near the ankle can be pushed out from the tibia as much as possible. As a result, when the flesh insertion part is inserted into the flesh part, the amount of the flesh part remaining on the tibia side can be reduced as much as possible. Therefore, the yield rate of the flesh part peeled off from the tibia can be further improved.

[0024] In the above structure, it can also be configured that on each of the pressing end faces, a pressing protrusion is respectively provided on the opposite surface side of the two pressing blocks, and on each of the pressing protrusions, on the opposite surface side of the two pressing blocks, a pressing chamfered portion is formed, which gradually increases the distance between the two pressing protrusions toward the front end.

[0025] By disposing like this, the surface pressure when the flesh portion is pressed by two pressing blocks can be improved. As a result, each pressing convex portion invades the flesh portion, and the flesh portion can be smoothly pushed out from the tibia by these pressing convex portions.

[0026] In addition, when the pressing convex portion hits the tibia, the pressing chamfered portion is smoothly moved along the tibia, and two pressing convex portions are smoothly pushed and expanded. Therefore, it is possible to more reliably press the flesh portion along the tibia by two pressing blocks.

[0027] In the above structure, the meat pressing portion may include a limiting portion for limiting the amount of pressing of the meat portion by the pressing block.

[0028] By configuring in this way, it is possible to prevent the amount of pressure on the meat portion by the meat pressing portion from being too little or too much. Therefore, the amount of pressure on the meat portion by the meat pressing portion can be appropriately maintained, and the meat insertion portion can be inserted between the tibia and the meat portion with high accuracy.

[0029] The leg meat stripping method according to the present invention is a leg meat stripping method for stripping the meat portion of the tibia of the bone-in edible poultry leg meat obtained by cutting off the femur of an edible poultry carcass, and is characterized in that it includes: a meat pressing step of pressing the meat portion near the ankle while maintaining the ankle of the edible poultry leg meat, a meat separation step of inserting a meat insertion portion with a pointed front end and a plate shape between the meat portion pressed by the meat pressing step and the tibia and separating the meat portion from the tibia, and a meat cutting step of cutting off the portion of the meat portion near the ankle.

[0030] By using such a method, it is possible to prevent the meat from being crushed when it is peeled off from the tibia, thereby improving the quality of the edible leg meat after deboning.

[0031] In addition, when stripping the meat portion from the tibia, it is not necessary to cut off the meat portion around the ankle of edible poultry leg meat in advance. Therefore, it is possible to prevent the tibia from being broken around the ankle, and it is possible to improve the yield rate of stripping the meat portion from the tibia.

[0032] In addition, when the meat portion is peeled off from the tibia, the work of lifting the edible poultry leg meat can be reduced, thereby increasing the processing speed of the edible poultry leg meat.

[0033] In the above method, it can also be configured that in the flesh cutting step, the ankle vicinity portion of the flesh part is cut off in a state where the flesh part is separated from the tibia by the flesh separation step.

[0034] By adopting this method, the flesh portion near the ankle can be easily cut off.

[0035] In the above method, it can also be configured to cut a notch into the edible poultry leg meat along the bone between the ankle and the front side of the knee joint, and in the meat pressing process, from the side of the notch cut into the edible poultry leg meat, the kneecap side and the side opposite to the kneecap are pressed through the tibia in the meat part, and in the meat cutting process, the meat part is cut from the outside of the leg.

[0036] By adopting such method, can strip meat portion from tibia surely, and can well maintain the form of the stripped meat portion.In addition, can strip meat portion from tibia with higher yield rate.

[0037] In the above method, the meat insertion portion may be inserted from a kneecap side of the edible poultry leg meat in the meat separation step.

[0038] By adopting such a method, the meat insertion portion can be appropriately inserted into the meat portion.

[0039] In the above method, when performing the meat pressing step, a meat pressing step may be included, in which the edible poultry leg meat is pressed toward a side opposite to the pressing direction of the meat pressing step.

[0040] By such a method, the flesh near the ankle can be surely pressed by the flesh pressing portion. Therefore, the flesh is surely pushed out from the tibia by the flesh pressing portion, and the flesh insertion portion can be surely inserted between the tibia and the flesh.

[0041] Effects of the Invention

[0042] According to the embodiment of the present invention, the quality of edible poultry leg meat after deboning can be improved, the yield rate of stripping the meat portion from the tibia can be improved, and the processing speed can be increased. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 It is a schematic structural diagram of a leg meat stripping device in an embodiment of the present invention.

[0044] Figure 2 It is a side view of edible poultry leg meat held by the ankle holding part in the embodiment of the present invention.

[0045] Figure 3 This is a schematic structural diagram of a meat pressing portion and a meat holding portion in an embodiment of the present invention as viewed from above.

[0046] Figure 4 It is an explanatory diagram of the operation of the meat pressing portion and the meat holding portion in the embodiment of the present invention, showing a state in which each pressing block is pushed toward edible poultry leg meat.

[0047] Figure 5 It is an operation explanation diagram of the meat insertion portion in the embodiment of the present invention, and shows a state in which the meat insertion portion is inserted into the meat portion.

[0048] Figure 6 It is an operation explanation diagram of the meat insertion portion in the embodiment of the present invention, and shows a state in which the meat insertion portion is inserted into the meat portion.

[0049] Figure 7 It is an operation explanation diagram of the meat cutting portion in the embodiment of the present invention. DETAILED DESCRIPTION

[0050] Next, embodiments of the present invention will be described based on the drawings.

[0051] <Thigh meat peeling device>

[0052] Figure 1 It is a schematic structural diagram of the leg meat peeling device 1. Figure 2 It is a side view of edible poultry leg meat M held by the ankle holding portion 2.

[0053] The leg meat stripping device 1 is a device for stripping the meat portion Mp of edible poultry leg meat M from the ankle A to the front side of the knee joint K from the tibia S. Hereinafter, the vertical direction and the horizontal direction in a state where the leg meat stripping device 1 is placed on a floor not shown in the figure are referred to as the vertical direction and the horizontal direction, respectively.

[0054] like Figure 1 , Figure 2 As shown, the leg meat stripping device 1 includes: an ankle retaining portion 2 for retaining the ankle A of edible poultry leg meat M, a meat pressing portion 3 arranged directly below the ankle retaining portion 2, a meat pressing portion 4 arranged on the opposite side of the meat pressing portion 3 across the edible poultry leg meat M retained on the ankle retaining portion 2, a plate-shaped meat insertion portion 5 arranged between the meat pressing portion 3 and the meat pressing portion 4 and at a position opposite to the edible poultry leg meat M retained on the ankle retaining portion 2 in the horizontal direction, and a meat cutting portion 6 arranged near the meat insertion portion 5.

[0055] <Ankle support section>

[0056] The ankle holding part 2 includes a hanger 7 that is long in the vertical direction and a hook 8 that is openably and closably provided relative to the hanger 7. A fork-shaped claw 7a that is bent and extended in the horizontal direction is formed at the lower end of the hanger 7. The ankle A of the edible poultry leg meat M is hooked between these claws 7a, and the edible poultry leg meat M is suspended from the hanger 7. In this state, the kneecap P of the edible poultry leg meat M faces the opposite direction to the hanger 7 (the protruding direction of the claw 7a).

[0057] In the following description, the ankle A of the edible poultry leg meat M is held by the ankle holding portion 2, and the description is sometimes made with reference to the edible poultry leg meat M. In addition, in the posture in which the edible poultry leg meat M is suspended on the hanger 7, the side of the kneecap P is sometimes referred to as the front, and the side opposite to the kneecap P is sometimes referred to as the rear. In addition, in the posture in which the edible poultry leg meat M is suspended on the hanger 7, the direction of the inner leg Ti and the outer leg To of the edible poultry leg meat M, that is, the direction along the horizontal direction and orthogonal to the front-to-back direction, is sometimes referred to as the width direction. The direction of the inner leg Ti of the edible poultry leg meat M is sometimes referred to as the inner direction, and the direction of the outer leg To of the edible poultry leg meat M is sometimes referred to as the outer direction.

[0058] The hook 8 in the closed state presses the ankle A of the edible poultry leg meat M suspended from the claw portion 7a from the front (the kneecap P side). Thus, the ankle A of the edible poultry leg meat M is clamped and held by the hanger 7 and the hook 8.

[0059] The closed state of the hook 8 is maintained by, for example, a spring (not shown). The spring elastically urges the hook 8 in a closed direction. The ankle A is hooked on the claw 7a of the hanger 7 while the hook 8 is opened against the elastic force of the spring, and then the hook 8 is closed.

[0060] <Meat Pressing Section>

[0061] Figure 3 This is a schematic structural diagram of the meat pressing portion 3 and the meat holding portion 4 as viewed from above.

[0062] like Figures 1 to 3 As shown, the meat pressing part 3 is arranged just below the ankle holding part 2 and arranged inwardly from the inner leg Ti side of the edible poultry leg meat M. The meat pressing part 3 presses the meat part Mp near the ankle A from the inner leg Ti side.

[0063] The meat pressing portion 3 includes a frame 11, two pressing blocks 12a, 12b (a front pressing block 12a and a rear pressing block 12b) arranged in the frame 11, and a coil spring (an example of a biasing portion in the claims) 13 for applying elastic force to each pressing block 12a, 12b.

[0064] The frame 11 is formed into a picture frame shape that is long in the width direction when viewed from the top and bottom. That is, the frame 11 has two side walls 14 that are arranged in the front-to-back direction and are long in the width direction, and a limiting strip 15, and the limiting strip 15 spans the ends of the two side walls 14 on the edible poultry leg meat M side (the ends on the ankle retaining portion 2 side). The frame 11 is configured to be able to slide in the width direction. In other words, the frame 11 is configured to be able to approach and separate relative to the edible poultry leg meat M. The frame 11 is slidably moved, for example, by a cylinder not shown. The end surface of the limiting strip 15 on the edible poultry leg meat M side acts as a reference surface 15a, which abuts against the inner leg Ti of the edible poultry leg meat M and is used to position the edible poultry leg meat M relative to the meat pressing portion 3 (details will be described later).

[0065] The two pressing blocks 12a and 12b are arranged side by side in the front-to-back direction with a small gap therebetween. The two pressing blocks 12a and 12b are formed to be plane-symmetrical with a plane along the up-down direction and the width direction as the center. Therefore, only the front pressing block 12a arranged at the front of the two pressing blocks 12a and 12b will be described. The rear pressing block 12b arranged at the rear of the two pressing blocks 12a and 12b is basically given the same symbol as the front pressing block 12a and the description is omitted, and the description is given as needed.

[0066] The front pressing block 12 a includes a rectangular parallelepiped base block 25 disposed in the frame 11 and elongated in the width direction, an upper pressing plate 26 disposed on the upper surface of the base block 25 , and a lower pressing plate 27 disposed on the lower surface of the base block 25 .

[0067] The thickness of the base block 25 in the vertical direction is slightly thicker than the thickness of the restriction strip 15. The end surface 25c of the base block 25 on the edible leg meat M side is parallel to the restriction strip 15.

[0068] The base block 25 is provided so as to be able to slide relative to the frame 11 in the width direction. In other words, the base block 25 is provided so as to be able to approach and leave the edible poultry leg meat M relative to the frame 11. The base block 25 is slidably moved, for example, by an air cylinder not shown. Such a base block 25 cooperates with the limiting bar 15 to function as a limiting part 20 that limits the amount of pressing of the edible poultry leg meat M by each pressing block 12a, 12b (details will be described later).

[0069] The upper pressing plate 26 and the lower pressing plate 27 are formed in plane symmetry with the plane along the front-back direction and the width direction as the center. Therefore, only the upper pressing plate 26 will be described. The lower pressing plate 27 is basically given the same symbol as the upper pressing plate 26 and the description is omitted, and it is described as needed.

[0070] The upper pressing plate 26 is a plate-shaped member that is long in the width direction and has a plate thickness direction that is consistent with the up-down direction. The width of the upper pressing plate 26 in the front-to-back direction is substantially the same as the width of the base block 25 in the front-to-back direction. The upper pressing plate 26 protrudes from the base block 25 toward the edible poultry leg meat M. More specifically, the upper pressing plate 26 slightly protrudes from the limiting bar 15 in a state where the base block 25 and the edible poultry leg meat M are at the farthest distance relative to the frame 11. The thickness of the base block 25 in the up-to-down direction is slightly thicker than the thickness of the limiting bar 15 in the up-to-down direction, so that the limiting bar 15 is in a state where the upper pressing plate 26 and the lower pressing plate 27 are interposed.

[0071] The end surface of the upper pressing plate 26 on the edible poultry leg meat M side is a pressing end surface 26a for pressing the edible poultry leg meat M. On the pressing end surface 26a, a pressing convex portion 18 is formed on the opposite surface side of each pressing block 12a, 12b, protruding toward the edible poultry leg meat M side. On the pressing convex portion 18, a chamfered portion (an example of a pressing chamfered portion in the claims) 18a is formed on the opposite surface side of each pressing block 12a, 12b. The chamfered portion 18a is formed in an arc shape in such a way that the interval between the two pressing convex portions 18 gradually increases as it goes toward the front end (the edible poultry leg meat M).

[0072] The two pressing blocks 12a and 12b are arranged to be able to slide in the front-rear direction in the frame 11. In other words, the two pressing blocks 12a and 12b are arranged to be able to approach and separate from each other in the frame 11. The distance between the two pressing blocks 12a and 12b when they are closest to each other is such that the tibia S of the edible poultry leg meat M cannot pass through the two pressing blocks 12a and 12b.

[0073] The coil spring 13 elastically urges the pressing blocks 12 a and 12 b in directions in which the pressing blocks 12 a and 12 b approach each other.

[0074] <Meat pressing part>

[0075] like Figure 1As shown, the meat pressing portion 4 is arranged outside the leg outer side To of the edible poultry leg meat M and slightly below the meat pressing portion 3. The meat pressing portion 4 presses the leg outer side To of the edible poultry leg meat M.

[0076] The meat pressing portion 4 includes an actuator 21 and a pressing bar 22 provided on the actuator 21 .

[0077] As the actuator 21, for example, an air cylinder is used. That is, the actuator 21 includes a cylinder tube 21a and a piston rod 21b slidably disposed relative to the cylinder tube 21a. The actuator 21 is configured so that the sliding direction of the piston rod 21b is the width direction and the front end of the piston rod 21b is directed toward the edible poultry leg meat M side.

[0078] A pressing bar 22 is provided at the front end of the piston rod 21b. The pressing bar 22 extends in the front-rear direction. By driving the actuator 21, the pressing bar 22 approaches or separates from the edible poultry leg meat M. When the pressing bar 22 approaches the edible poultry leg meat M, the pressing bar 22 presses a position slightly above the knee joint K from the outer side To of the leg.

[0079] <Meat cutting section>

[0080] The meat cutting part 6 is provided near the meat insertion part 5 and outside the leg outer side To of the edible poultry leg meat M. When the meat insertion part 5 is inserted into the edible poultry leg meat M, the meat cutting part 6 cuts the meat part Mp near the ankle A from the outside.

[0081] The meat cutting unit 6 includes a round-blade cutter 41 and a driving unit 42 for driving the round-blade cutter 41 to rotate.

[0082] The rotation axis C of the round blade cutter 41 coincides with the vertical direction. The round blade cutter 41 is disposed near the ankle A of the edible poultry leg meat M and at substantially the same height as the upper pressing plate 26 of the meat pressing portion 4.

[0083] The driving unit 42 is, for example, an electric motor, but is not limited thereto, and may be used as long as it can rotationally drive the round blade cutter 41. For example, an air motor or the like may be used instead of the electric motor.

[0084] Such a meat cutting section 6 is provided so as to be able to approach and separate from the edible poultry leg meat M in the horizontal direction. When approaching the edible poultry leg meat M, the meat portion Mp near the ankle A is cut by the round blade cutter 41, and finally the meat portion Mp is separated from the tibia S. The operation of the leg meat separation device 1 is described in detail below.

[0085] <Operation of the leg meat peeling device>

[0086] Next, the operation of the leg meat peeling device 1 will be described.

[0087] like Figure 2 As shown, in the edible poultry leg meat M provided in the leg meat peeling device 1, the ankle A is held and suspended by the ankle holding portion 2. The edible poultry leg meat M is previously cut along the tibia S between the ankle A and the front side of the knee joint K of the edible poultry leg meat M. In this state, the inner leg side Ti of the edible poultry leg meat M and the meat pressing portion 3 are opposed in the width direction.

[0088] More specifically, the center between the pressing blocks 12a and 12b in the meat pressing portion 3 and the tibia S near the ankle A of the edible poultry leg meat M are opposed to each other in the sliding direction of the width direction of the pressing blocks 12a and 12b. In this state, the meat pressing portion 3 is pressed toward the inner side Ti of the leg of the edible poultry leg meat M (meat pressing process).

[0089] In addition, when the edible poultry leg meat M is suspended on the ankle holding part 2, the outer leg To of the edible poultry leg meat M and the meat pressing part 4 are opposed to each other in the width direction. In this state, the outer leg To of the edible poultry leg meat M is pressed by the pressing strips 22 of the meat pressing part 4 (meat pressing process). The meat pressing process and the meat pressing process are described in detail below.

[0090] First, the meat pressing process will be described in detail.

[0091] like Figure 3 As shown, the pressing strip 22 is pushed out by the actuator 21 toward the edible poultry leg meat M. When the actuator 21 is, for example, an air cylinder, the pressing strip 22 elastically presses the outer leg To of the edible poultry leg meat M by air pressure. Therefore, the pressing strip 22 is pushed back by the resistance of the edible poultry leg meat M according to the size of the edible poultry leg meat M. In this way, the meat pressing portion 4 appropriately presses the outer leg To of the edible poultry leg meat M according to the size of the edible poultry leg meat M. Excessive pressing of the edible poultry leg meat M by the actuator 21 is prevented.

[0092] Next, the meat pressing process will be described in detail.

[0093] When the meat pressing portion 3 is pressed toward the inner side Ti of the leg meat M, first, the pressing blocks 12a and 12b of the meat pressing portion 3 are pushed out toward the leg meat M together with the frame 11 and integrally with the frame 11 (see Figure 3 As a result, the reference surface 15a of the restriction strip 15 comes into contact with the leg inner side Ti of the edible poultry leg meat M. Thus, the edible poultry leg meat M is positioned relative to the meat pressing portion 3.

[0094] At this time, each pressing block 12a, 12b (base block 25) is in a state farthest from the edible poultry leg meat M relative to the frame 11. In this state, the pressing end surface 26a of each pressing plate 26, 27 slightly protrudes from the reference surface 15a (limiting bar 15). Therefore, the pressing end surface 26a of each pressing plate 26, 27 slightly presses the leg inner side Ti of the edible poultry leg meat M.

[0095] In addition, the tibia S slightly enters between the pressing protrusions 18 of the upper pressing plate 26 and the lower pressing plate 27 in the front pressing block 12a and the pressing protrusions 18 of the upper pressing plate 26 and the lower pressing plate 27 in the rear pressing block 12b.

[0096] Here, the pressing convex portion 18 is formed only on a part of the pressing end surface 26a (on the opposite side of the pressing end surface 26a to each pressing block 12a, 12b). Therefore, the surface pressure of the pressing convex portion 18 on the inner side of the leg Ti increases, and the pressing convex portion 18 easily invades the inner side of the leg Ti. As a result, the tibia S easily enters between the pressing convex portion 18 of the front pressing block 12a and the pressing convex portion 18 of the rear pressing block 12b.

[0097] In addition, the two pressing blocks 12a and 12b are brought into the closest state by the action of the coil spring 13. At this time, the interval between the two pressing blocks 12a and 12b is such that the tibia S of the edible poultry leg meat M cannot pass through these pressing blocks 12a and 12b. Therefore, if the tibia S wants to enter between the two pressing blocks 12a and 12b, the pressing protrusions 18 of the two pressing blocks 12a and 12b are pushed and expanded by the tibia S against the elastic force of the coil spring 13 (see FIG. Figure 5 At this time, since the chamfered portion 18a is formed on each pressing protrusion 18, each pressing protrusion 18 is smoothly pressed and expanded along the tibia S.

[0098] Figure 4 It is a diagram for explaining the operation of the meat pressing portion 3 and the meat holding portion 4.

[0099] Then, if Figure 4 As shown, each pressing block 12a, 12b slides relative to the frame 11 toward the edible poultry leg meat M (see Figure 4 Thus, while the tibia S is left in place, the fleshy part Mp of the tibia S is pushed outwardly by the pressing blocks 12a and 12b in a manner that is curled further outwards.

[0100] The two pressing blocks 12a and 12b slide until the end surface 25c of the base block 25 contacts the limiting strip 15 of the frame 11. The two pressing blocks 12a and 12b press the meat portion Mp in front and behind the tibia S only by the amount of sliding movement, and push the meat portion Mp outward. Since the edible poultry leg meat M contacts the reference surface 15a of the limiting strip 15, the amount of pressure applied by each pressing block 12a and 12b to the edible poultry leg meat M is always constant. That is, the limiting strip 15 and the base 25 function as a limiting portion 20 for limiting the amount of pressure applied by each pressing block 12a and 12b to the edible poultry leg meat M.

[0101] Figure 5 , Figure 6 It is a diagram for explaining the operation of the meat insertion part 5.

[0102] Next, the meat insertion portion 5 is inserted between the meat portion Mp pressed by the meat pressing portion 3 and the tibia S (meat separating step).

[0103] Specifically, if Figure 5 As shown, while maintaining the state where the meat pressing portion 3 presses the meat portion Mp, the ankle holding portion 2 and the meat pressing portion 3 are moved forward toward the meat insertion portion 5 (see Figure 5 That is, the edible poultry leg meat M is moved toward the meat insertion portion 5 (toward the front) in a state where the kneecap P of the edible poultry leg meat M is directed toward the meat insertion portion 5.

[0104] Then, the flesh insertion part 5 is inserted into the flesh part Mp from the side of the kneecap P. Then, the flesh insertion part 5 passes between the upper pressing plate 26 and the lower pressing plate 27 of each pressing block 12a, 12b. Thereafter, the flesh insertion part 5 is reliably inserted into the flesh part Mp pressed by the flesh pressing part 3 near the ankle A.

[0105] The front end of the meat insertion portion 5 is located slightly outside the center of the tibia S when viewed from the top and bottom. Therefore, if the edible leg meat M is moved forward, the meat insertion portion 5 hits the tibia S. Then, the meat insertion portion 5 moves in a manner of climbing up the tibia S (in a manner of moving away from the tibia S) (refer to FIG. Figure 5 The meat insertion portion 5 returns to its original position when the front end passes through the tibia S. In this way, the front end of the meat insertion portion 5 is surely inserted along the tibia S while reducing the thickness in the width direction as much as possible.

[0106] Afterwards, if Figure 6 As shown, when the edible poultry leg meat M is further moved forward (refer to Figure 6 As shown by the arrow Y6 in the figure, the flesh part Mp near the ankle A is pushed outward by the flesh insertion part 5. Then, the flesh part Mp is further separated from the tibia S. At this time, the flesh part Mp is gradually and smoothly separated from the tibia S by the flesh insertion part 5. Therefore, it is possible to prevent the flesh part Mp from being damaged.

[0107] Thereafter, when the edible poultry leg meat M is further moved forward, the meat insertion portion 5 is inserted along the tibia S. Then, the meat portion Mp is separated from the vicinity of the ankle A of the tibia S to the heel and front side of the knee joint K by the meat insertion portion 5. At this time, the meat portion Mp is gradually and smoothly separated from the tibia S by the meat insertion portion 5. Therefore, it is possible to prevent the meat portion Mp from being damaged.

[0108] Figure 7 It is an operation explanation diagram of the meat cutting unit 6.

[0109] Next, the meat cutting section 6 cuts off the meat portion Mp near the ankle A (meat cutting step).

[0110] Specifically, if Figure 7 As shown, the round-blade cutter 41 of the meat cutting unit 6 is moved horizontally while the round-blade cutter 41 is brought close to the vicinity of the ankle A of the meat portion Mp. Then, the meat portion Mp is cut from the outside by the round-blade cutter 41.

[0111] Here, the round blade cutter 41 is arranged at substantially the same height as the upper pressing plate 26 of the meat pressing portion 4. Furthermore, the portion of the meat portion Mp near the ankle A is separated by the meat insertion portion 5 in a manner of being pushed outward from the tibia S. Therefore, appropriate tension is applied to the meat portion Mp where the round blade cutter 41 passes. Thus, the meat portion Mp is reliably cut by the round blade cutter 41.

[0112] In the meat separation step, which is a previous step of the meat cutting step, the meat portion Mp is formed from the vicinity of the ankle A of the tibia S to the knee joint K (see Figure 2 ) is separated to the front side of the heel. Therefore, the part near the ankle A of the meat part Mp is cut off by the meat cutting process, and the meat part Mp is completely peeled off from the tibia S. Thus, the action of the leg meat peeling device 1 is completed.

[0113] Thus, the leg meat peeling device 1 includes: an ankle holding portion 2 for holding the ankle A of the edible poultry leg meat M, a meat pressing portion 3 for pressing the meat portion Mp near the ankle A, a meat insertion portion 5 for inserting between the meat portion Mp and the tibia S to separate the meat portion Mp from the tibia S, and a meat cutting portion 6 for cutting off the portion near the ankle A of the meat portion Mp. Therefore, when peeling the meat portion Mp from the tibia S, it is possible to prevent the meat portion Mp from being flattened as in the past. Therefore, the quality of the edible poultry leg meat M after deboning can be improved.

[0114] In addition, when the meat portion Mp is peeled off from the tibia S, it is not necessary to pre-cut the meat portion Mp around the ankle A of the edible poultry leg meat M as in the past. Therefore, the tibia S can be prevented from breaking around the ankle A, and the peeling yield of the meat portion Mp from the tibia S can be improved.

[0115] Furthermore, when the meat portion Mp is separated from the tibia S, the conventional work of lifting the edible leg meat M can be reduced. Therefore, the processing speed of the edible leg meat M can be increased.

[0116] When the meat portion Mp is peeled off from the tibia S, a cut is made into the inner leg Ti of the edible poultry leg meat M. Furthermore, the meat portion is pressed from the inner leg Ti toward the outer leg To of the edible poultry leg meat M by the meat pressing portion 3. At this time, the meat portion Mp on both the front and rear sides of the tibia S is pressed. In addition, the meat portion Mp is cut from the outside by the meat cutting portion 6. Therefore, the meat portion Mp can be reliably peeled off from the tibia S. As a result, the shape of the meat portion Mp after peeling can be well maintained. In addition, the meat portion Mp can be peeled off from the tibia S with a high yield rate.

[0117] The leg meat stripping device 1 includes a meat pressing portion 4 that presses the edible poultry leg meat M from the opposite side (outside) of the meat pressing portion 3. Therefore, the meat portion Mp near the ankle A can be reliably pressed by the meat pressing portion 3. As a result, the meat portion Mp is reliably pushed out from the tibia S by the meat pressing portion 3, and the meat insertion portion 5 can be reliably inserted between the tibia S and the meat portion Mp.

[0118] The flesh pressing portion 3 includes two pressing blocks 12a, 12b and a coil spring 13 that elastically urges the two pressing blocks 12a, 12b toward each other. Therefore, the two pressing blocks 12a, 12b can press the flesh portion Mp as much as possible along the tibia S. As a result, the flesh portion Mp near the ankle A can be pushed out of the tibia S as much as possible. Therefore, when the flesh insertion portion 5 is inserted into the flesh portion Mp, the amount of the flesh portion Mp remaining on the tibia S side can be reduced as much as possible. Therefore, the peeling yield of the flesh portion Mp from the tibia S can be further improved.

[0119] On each pressing plate 26, 27 of each pressing block 12a, 12b, a pressing convex portion 18 is formed on the pressing end surface 26a. In addition, a chamfered portion 18a is formed on the pressing convex portion 18. Therefore, the surface pressure when the flesh part Mp is pressed by the two pressing blocks 12a, 12b can be increased. As a result, each pressing convex portion 18 intrudes into the flesh part Mp, and the flesh part Mp can be smoothly pushed out from the tibia S by these pressing convex portions 18.

[0120] In addition, when the pressing convex part 18 hits the tibia S, the chamfered part 18a moves smoothly along the tibia S, and the two pressing convex parts 18 are smoothly pushed and expanded. Therefore, the two pressing blocks 12a and 12b can be pressed along the tibia S more reliably.

[0121] The meat pressing portion 3 includes a limiting strip 15 and a base block 25 as a limiting portion 20 for limiting the amount of pressure on the meat part Mp by the pressing blocks 12a and 12b. Therefore, it is possible to prevent the amount of pressure on the meat part Mp by the meat pressing portion 3 from being too small or too large. As a result, it is possible to appropriately maintain the amount of pressure on the meat part Mp by the meat pressing portion 3. Therefore, the meat insertion portion 5 can be inserted between the tibia S and the meat part Mp with high precision.

[0122] As a method for peeling the meat portion Mp from the tibia S of the edible poultry leg meat M, there are a meat pressing step, a meat separation step, and a meat cutting step. By adopting such a method, when peeling the meat portion Mp from the tibia S, it is possible to prevent the meat portion Mp from being flattened as in the past. Therefore, the quality of the edible poultry leg meat M after deboning can be improved. In addition, it is possible to prevent the tibia S from breaking around the ankle A, and the peeling yield rate of the meat portion Mp from the tibia S can be improved. Moreover, the processing speed of the edible poultry leg meat M can be increased.

[0123] In the meat cutting process, the part of the meat part Mp near the ankle A is cut off in a state where the meat part Mp is separated from the tibia S by the meat separation process. Therefore, when the round-blade cutter 41 of the meat cutting unit 6 cuts into the meat part Mp, the meat part Mp can be prevented from being pushed and escaped by the round-blade cutter 41. Therefore, the part of the meat part Mp near the ankle A can be easily cut off by the meat cutting unit 6.

[0124] When inserting the meat insertion portion 5 into the edible poultry leg meat M, the meat insertion portion 5 is inserted from the kneecap P side. Therefore, compared with the case where the meat insertion portion 5 is inserted from the side opposite to the kneecap P, the meat insertion portion 5 can be appropriately inserted into the meat portion Mp.

[0125] The present invention is not limited to the above-described embodiment, and includes various modifications of the above-described embodiment within a scope not departing from the gist of the present invention.

[0126] For example, in the above-mentioned embodiment, the case where the edible poultry leg M is suspended by the ankle retaining portion 2 is described. However, it is not limited to this, as long as the ankle retaining portion 2 retains the ankle A of the edible poultry leg M. For example, the edible poultry leg M may be placed in an inverted manner on a workbench not shown in the figure. And, it may be configured to retain the ankle A of the placed edible poultry leg M. In this case, it is sufficient to move the ankle retaining portion 2, for example, in a horizontal direction according to the posture of the edible poultry leg M. In addition, in this case, since the workbench functions as the meat pressing portion 4, the meat pressing portion 4 can be removed.

[0127] In the above embodiment, the case where the hook 8 of the ankle holding portion 2 is maintained in a closed state by, for example, a spring not shown in the figure is described. However, the present invention is not limited thereto, and the hook 8 can be configured to be openable and closable relative to the hanger 7 and to be maintained in a closed state. For example, the hook 8 can be provided to be openable and closable relative to the hanger 7 using a toggle mechanism. In addition, the edible poultry leg meat M can be suspended only by the hanger 7 without providing the hook 8.

[0128] In the above-mentioned embodiment, the case where the flesh pressing portion 3 includes two pressing blocks 12a, 12b and a coil spring 13 that elastically applies force to the two pressing blocks 12a, 12b in a direction to bring them closer to each other is described. However, the present invention is not limited to this, and the flesh pressing portion 3 only needs to be a structure that can press the flesh portion Mp near the ankle A from the incision side. For example, one of the two pressing blocks 12a, 12b may be used, or more than three pressing blocks may be used. In addition, an elastic component such as rubber may be used instead of the coil spring 13. In addition, any component may be used as long as it can elastically apply force to the two pressing blocks 12a, 12b in a direction to bring them closer to each other.

[0129] In the above embodiment, the two pressing blocks 12a and 12b are provided so as to be able to slide and move in the front-rear direction on the base block 25. However, the present invention is not limited thereto, and the two pressing blocks 12a and 12b only need to be provided so as to be able to approach and separate from each other on the base block 25. For example, the base end sides of the two pressing blocks 12a and 12b may be configured so as to be rotatably supported on the base block 25. By configuring in this way, the pressing protrusions 18 sides of the two pressing blocks 12a and 12b approach and separate from each other.

[0130] In the above embodiment, the frame 11 and the pressing blocks 12a and 12b of the meat pressing portion 3 are described as slidingly moving by, for example, an air cylinder. However, the invention is not limited thereto, and various actuators may be used to slide the frame 11 and the pressing blocks 12a and 12b.

[0131] In the above embodiment, the case where the limiting portion 20 is provided in order to limit the pressing amount of each pressing block 12a, 12b on the edible poultry leg meat M is described. The case where the limiting strip 15 and the base block 25 function as the limiting portion 20 is described. However, the limiting portion 20 may not be provided. For example, it may be configured so that the pressing amount of each pressing block 12a, 12b on the edible poultry leg meat M is limited by an actuator such as a cylinder that slides each pressing block 12a, 12b.

[0132] In the above embodiment, the meat insertion portion 5 is inserted into the meat portion Mp by moving the edible poultry leg meat M toward the meat insertion portion 5 in the meat separation process. However, the present invention is not limited thereto, and the meat insertion portion 5 may be inserted into the meat portion Mp by moving the meat insertion portion 5 toward the edible poultry leg meat M.

[0133] In the above embodiment, the circular blade cutter 41 of the meat cutting unit 6 is horizontally moved while the circular blade cutter 41 is brought close to the ankle A of the meat portion Mp to cut the portion near the ankle A of the meat portion Mp. However, the meat cutting unit 6 may be fixed and the edible poultry leg meat M (ankle holding portion 2) may be horizontally moved so as to pass through the circular blade cutter 41.

[0134] In the above embodiment, the case where the meat part Mp is cut from the outside by the meat cutting part 6 is described. However, the meat cutting part 6 is not limited to this, and it is sufficient as long as it can cut the part near the ankle A of the meat part Mp into which the meat insertion part 5 is inserted. For example, a knife can be used as the meat cutting part 6. Alternatively, a knife can be inserted between the tibia S and the meat part Mp to cut the part near the ankle A of the meat part Mp from the inside of the meat part Mp.

[0135] In the above-mentioned embodiment, the case where the portion near the ankle A of the meat part Mp is cut off while the meat insertion portion 5 is inserted into the meat part Mp in the meat cutting process is described. However, the present invention is not limited thereto, and may be configured so that the portion near the ankle A of the meat part Mp can be cut off by the meat cutting portion 6 regardless of before or after each step. For example, the portion near the ankle A of the meat part Mp may be cut off by the meat cutting portion 6 after the meat insertion portion 5 is pulled out of the meat part Mp. In addition, for example, the meat insertion portion 5 may be inserted into the meat part Mp in a manner along the tibia S after the portion near the ankle A of the meat part Mp is cut off in advance by the meat cutting portion 6.

[0136] Description of Reference Numerals

[0137] 1… Leg meat stripping device

[0138] 2…Ankle support

[0139] 3…Meat pressing part

[0140] 4…Meat pressing part

[0141] 5…Meat insertion

[0142] 6…Meat cutting part

[0143] 12a...Front pressing block (pressing block)

[0144] 12b… Rear pressing block (pressing block)

[0145] 13…Coil spring (force applying part)

[0146] 15…Restriction clause (restriction section)

[0147] 15a…reference surface

[0148] 18…Press the convex part

[0149] 18a…Chamfered part (press chamfered part)

[0150] 20…Restricted

[0151] 25…base block (restriction part)

[0152] 26…Upper pressure plate

[0153] 26a…Press end face

[0154] 27…Lower pressure plate

[0155] A…Ankle

[0156] F…Femur

[0157] K…Knee

[0158] M…Edible poultry leg meat

[0159] Mp...Meat

[0160] P…Kneecap

[0161] S…Tibia

[0162] Ti…Inner leg

[0163] To…outside leg

Claims

1. A leg meat stripping device is a leg meat stripping device for stripping the tibia of edible poultry leg meat with bone obtained by cutting off the femur of edible poultry carcasses, characterized in that: include: An ankle holding part, holding the ankle of the edible poultry leg meat; A flesh pressing part for pressing the flesh near the ankle; a meat insertion portion inserted between the meat portion pressed by the meat pressing portion and the tibia to separate the meat portion from the tibia; as well as A flesh cutting portion cuts off a portion of the flesh portion near the ankle.

2. The leg meat stripping device according to claim 1, characterized in that: Cutting the edible poultry leg meat along the bone from the ankle to the front side of the knee joint; The meat pressing part presses the kneecap side and the side opposite to the kneecap through the tibia in the meat part from the side where the cut mark of the edible poultry leg meat is cut. The meat cutting portion cuts the meat portion from the outside of the leg.

3. The leg meat stripping device according to claim 1 or 2, characterized in that: include: The meat pressing portion is arranged on the side opposite to the meat pressing portion across the edible poultry leg meat, and presses the edible poultry leg meat from the side opposite to the meat pressing portion.

4. The leg meat stripping device according to claim 1 or 2, characterized in that: The meat pressing portion comprises: two pressing blocks, arranged to be able to approach and separate from each other and having pressing end surfaces for pressing the meat portion; and A force applying part, elastically applying force to the two pressing blocks in a direction toward each other; The meat pressing portion presses the meat portion in such a manner that the tibia is interposed between the two pressing blocks.

5. The leg meat stripping device according to claim 4, characterized in that: On each of the pressing end faces, pressing convex portions are provided on the opposite sides of the two pressing blocks. A pressing chamfered portion is formed on each of the pressing protrusions on the facing surface side of the two pressing blocks so that the interval between the two pressing protrusions gradually increases toward the front end.

6. The leg meat stripping device according to claim 4, characterized in that: The meat pressing portion comprises: The limiting part limits the pressing amount of the pressing block on the meat part.

7. A leg meat peeling method, characterized in that: The invention relates to a leg meat stripping method of the tibia stripped meat part of the bone-in edible poultry leg meat obtained by cutting off the femur of the edible poultry carcass, comprising: A meat pressing step of pressing the meat portion near the ankle while keeping the ankle of the edible poultry leg meat; a meat separation step of inserting a plate-shaped meat insertion portion having a pointed front end between the meat portion pressed in the meat pressing step and the tibia to separate the meat portion from the tibia; and The meat cutting step is to cut the ankle vicinity portion of the meat portion.

8. The leg meat stripping method according to claim 7, characterized in that: In the flesh cutting step, the ankle vicinity portion of the flesh portion is cut in a state where the flesh portion is separated from the tibia in the flesh separating step.

9. The leg meat stripping method according to claim 7 or 8, characterized in that: Cutting the edible poultry leg meat along the bone from the ankle to the front side of the knee joint; In the meat pressing step, the edible poultry leg meat is pressed from the side where the cut is made, through the tibia in the meat portion, on the kneecap side and the side opposite to the kneecap, In the meat cutting step, the meat portion is cut from the outside of the leg.

10. The leg meat stripping method according to claim 7 or 8, characterized in that: In the meat separation step, the meat insertion portion is inserted from the kneecap side of the edible poultry leg meat.

11. The leg meat stripping method according to claim 7 or 8, characterized in that: include: The meat pressing step is to press the edible poultry leg meat toward a side opposite to the pressing direction of the meat pressing step when the meat pressing step is performed.

Images