Poultry wing middle cutting knife and cutting device

Abstract

The utility model relates to a poultry wing middle cutting knife and a cutting device, which comprise a first cutting knife and a second cutting knife, the first cutting knife and the second cutting knife are respectively provided with an acute surface, and the lower surface of the first cutting knife and the upper surface of the second cutting knife are positioned on the same level. A gap narrowing from wide to narrow is formed between the first cutting knife and the second cutting knife in the conveying direction, and the sharp surface of the first cutting knife is in an arc shape from high to low. A flexible cutting mode is adopted, the joint breakage rate is reduced, and meanwhile part of skin and flesh of the wing roots are cut to the wing middle portions.

Description

Technical Field

[0001] The utility model relates to the field of cutting equipment, in particular to a cutting knife and a cutting device for chicken mid-wing segments. Background Art

[0002] Poultry is usually cut into various parts on a rapid conveyor system, such as legs, wings, and breast meat. In the cutting system, the carcass is usually lifted from the legs first, and then other parts are cut off from the carcass in sequence. Throughout the processing line, the carcass is conveyed in an upside-down manner suspended from the legs.

[0003] CN117694388A discloses an automated poultry cutting production line, which includes cutting for chicken mid-wing segments. The cutting of the chicken mid-wing segments in this structure is a rigid cutting, that is, Figure 1-1 the cutting method. This cutting method has a relatively high breakage rate of joints. In addition, the price of chicken mid-wing segments in the market is much higher than that of chicken drumettes. The price of chicken mid-wing segments is about three times that of chicken drumettes. Cutting a part of the skin and meat of the chicken drumette onto the chicken mid-wing segment can increase the weight of the chicken mid-wing segment and increase the added value of the product.

[0004] Therefore, the purpose of the utility model is to provide a cutting knife and a cutting device for chicken mid-wing segments, which can achieve flexible cutting, that is, Figure 1-2 the cutting method, reduce the joint breakage rate, and at the same time cut a part of the skin and meat of the chicken drumette onto the chicken mid-wing segment. Content of the Utility Model

[0005] The utility model aims to solve the above problems and provides a cutting knife for chicken mid-wing segments, which includes a first cutting knife and a second cutting knife. Both the first cutting knife and the second cutting knife have sharp surfaces. The lower surface of the first cutting knife and the upper surface of the second cutting knife are on the same horizontal plane. A gap that becomes narrower from the transmission direction is formed between the first cutting knife and the second cutting knife. The sharp surface of the first cutting knife is in a shape that is high at the front and low at the back and is arc-shaped.

[0006] As an improvement of the above solution, the first cutting knife includes a first fixing plate and a first sharp surface. The first sharp surface is successively a front sharp surface, a middle arc-shaped sharp surface, and a rear sharp surface from front to back.

[0007] As an improvement of the above solution, the second cutting knife includes a second fixing plate and a second sharp surface. The rear end of the second sharp surface is fixedly connected to a third sharp surface, and the second sharp surface and the third sharp surface form a 90° angle.

[0008] As an improvement of the above solution, the second sharp surface and the third sharp surface are integrally formed.

[0009] As an improvement of the above solution, the width of the narrowest part of the gap is between 6 mm and 18 mm.

[0010] In addition, the present utility model also provides a cutting knife for poultry wing tips and a cutting device, including the above-mentioned cutting knife for poultry wing tips.

[0011] The present utility model has the following advantages: The structural design of the first cutting knife of the present utility model imitates the shape of the joint between the wing tip and the wing root, solves the problem of hard cutting method, adopts a flexible cutting method, not only increases the weight of the wing tip product and the added value of the customer's product, but also solves the problem of high breakage rate of hard cutting joints. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] In order to more clearly illustrate the technical solutions in the embodiments of the present utility model or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only one embodiment of the present utility model. For those of ordinary skill in the art, without creative efforts, other implementation drawings can also be obtained according to the provided drawings.

[0013] Figure 1 : Schematic diagram of existing cutting and cutting schematic diagram of the present application;

[0014] Figure 2 : Schematic diagram of the structure of the cutting knife;

[0015] Figure 3 : Schematic diagram of the structure of the first cutting knife;

[0016] 10. First cutting knife, 11. First fixing plate, 12. First sharp surface, 121. Front sharp surface 122 Arc-shaped sharp surface, 123. Rear sharp surface;

[0017] 20. Second cutting knife, 21. Second fixing plate, 22. Second sharp surface, 23. Third sharp surface;

[0018] 30. Gap. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0019] The following will further illustrate the present utility model in conjunction with the drawings and examples:

[0020] The embodiments of the present utility model will be described in detail below. The examples of the embodiments are shown in the drawings, where the same or similar reference numerals represent the same or similar elements or elements with the same or similar functions from beginning to end. The embodiments described below by referring to the drawings are exemplary and are only used to explain the present utility model and should not be construed as a limitation of the present utility model.

[0021] In the description of the present utility model, it should be noted that unless otherwise clearly specified and defined, the terms "installation", "connection", and "coupling" shall be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or an integral connection; it may be a direct connection or an indirect connection through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present utility model can be understood according to specific circumstances.

[0022] In the description of the present utility model, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present utility model.

[0023] As Figure 2 shown, a poultry wing middle cutter includes a first cutter 10 and a second cutter 20. Both the first cutter 10 and the second cutter 20 have sharp surfaces. The lower surface of the first cutter 10 and the upper surface of the second cutter 20 are in the same horizontal plane. A gap 30 that gradually narrows from wide to narrow is formed between the first cutter 10 and the second cutter 20 in the transmission direction. The sharp surface of the first cutter 10 is in a shape that gradually decreases from high to low and is arc-shaped.

[0024] As Figure 3 shown, the first cutter 10 includes a first fixing plate 11 and a first sharp surface 12. The first sharp surface 12 is successively a front sharp surface 121, a middle arc-shaped sharp surface 122, and a rear sharp surface 123 from front to rear. The first sharp surface 12 is integrally formed, which is convenient for the processing of the first sharp surface 12. The structural design of the first cutter 10 imitates the shape of the joint between the wing middle and the wing root, solving the Figure 1-1 rigid cutting method, and adopting the Figure 1-2 flexible cutting method, which not only increases the weight of the wing middle product and the added value of the customer's product, but also solves the problem of high breakage rate of the rigidly cut joint.

[0025] The second cutter 20 includes a second fixing plate 21 and a second sharp surface 22. The rear end of the second sharp surface 22 is fixedly connected to a third sharp surface 23, and the second sharp surface 22 and the third sharp surface form a 90° angle. The third sharp surface 23 is convenient for cutting the tendon between the wing middle and the wing root and facilitating the detachment of the wing middle. For the convenience of processing, the second sharp surface 22 and the third sharp surface 23 are integrally formed.

[0026] The width of the narrowest part of the gap 30 is between 6 mm and 18 mm, which is convenient for cutting.

[0027] In addition, the present utility model further provides a cutting knife and a cutting device for poultry wing middle sections, including the above-mentioned cutting knife for poultry wing middle sections.

[0028] Working principle:

[0029] On the cutting production line (CN117694388A), when the carcass enters this cutting device, the joint between the wing middle section and the wing root enters the gap 30 between the first cutting knife 10 and the second cutting knife 20, and a cut is first made through the front sharp surface 121. This cutting position is located in the wing root part compared with the existing cutting position, which is convenient for cutting the wing root part onto the wing middle section product, increasing the weight of the wing middle section product. As the wing middle section moves forward, the arc-shaped sharp surface 122 cuts along the position of the joint. When reaching the position of the rear sharp surface 123, the cutting of the wing middle section and the wing root is completed. In the actual cutting process, there is a situation where some tendons between the wing middle section and the wing root are not cut off. The tendon is cut through the provided third sharp surface 23 until the wing middle section falls off and enters the next process.

[0030] The present utility model has been described by way of example above, but the present utility model is not limited to the above specific embodiments. Any modification or variation based on the present utility model falls within the scope of protection required by the present utility model.

Claims

1. A poultry wing cutting knife, characterized in that: It includes a first cutting knife and a second cutting knife, both of which have sharp surfaces, the lower surface of the first cutting knife and the upper surface of the second cutting knife are in the same horizontal plane, and a gap is formed between the first cutting knife and the second cutting knife from the transmission direction, which gradually narrows from wide, and the sharp surface of the first cutting knife is in an arc shape from high to low.

2. A poultry wing cutting knife according to claim 1, characterized in that: The first cutting knife comprises a first fixing plate and a first sharp surface, wherein the first sharp surface is a front sharp surface, a middle arc-shaped sharp surface and a rear sharp surface in order from front to back.

3. The poultry wing cutting knife according to claim 1, characterized in that: The second cutting knife comprises a second fixing plate and a second sharp surface. The rear end of the second sharp surface is fixedly connected to the third sharp surface. The second sharp surface and the third sharp surface form a 90° angle.

4. The poultry wing cutting knife according to claim 3, characterized in that: The second sharp surface and the third sharp surface are integrally formed.

5. The poultry wing cutting knife according to claim 1, characterized in that: The width of the gap at its narrowest point is between 6 mm and 18 mm.

6. A poultry wing cutting device, characterized in that , comprising the poultry wing cutting knife as described in any one of claims 1 to 5.

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