Bone-in leg meat processing device

Abstract

The present invention provides a bone-in leg meat processing device that can absorb individual differences in bone-in leg meat, such as poultry leg meat, and can hold the bone-in leg meat even when subjected to stress during processing. [Solution] The poultry leg meat processing system comprises a belt conveyor 7 on which poultry leg meat M is placed in a lying position, a chain conveyor 8 provided parallel to the belt conveyor 7 and driven in sync with the belt conveyor 7, a clamper 9 provided on the chain conveyor 8, an input section 3 provided on the upstream side of each conveyor 7, 8, and a creasing device provided in the middle of each conveyor 7, 8. The clamper 9 and the input section 3 are equipped with an opening mechanism 18 that opens the upper clamp, and the creasing device is equipped with a closing clamping device that elastically presses the upper clamp in the closing direction.

Description

Technical Field

[0001] The present invention relates to a bone-in leg meat processing device.

Background Art

[0002] As a bone-in leg meat processing device, a poultry deboning machine that automatically debones bone-in poultry leg meat (hereinafter simply referred to as poultry leg meat) cut from the thigh bone of a slaughtered poultry has been conventionally known (see, for example, Patent Documents 1 and 2). This device includes a clamper that holds the ankle of the poultry leg meat and suspends the poultry leg meat. The clamper includes a pair of gripping blocks that can approach and separate from each other. In the poultry deboning machine, the suspended poultry leg meat is moved to a plurality of work stations by a conveying device having a clamper. Then, the meat part is gradually peeled off from the thigh bone of the poultry leg meat. Finally, the meat part is completely peeled off from the thigh bone and deboned.

[0003] Here, there are individual differences in poultry leg meat, and the thickness of the bones also varies greatly. Therefore, according to Patent Document 2, the pair of gripping blocks are configured to be biased in the direction of elastically closing so that the closing width of the pair of gripping blocks changes according to the individual differences of the poultry leg meat. By configuring in this way, while absorbing the individual differences of the poultry leg meat, the ankle of the poultry leg meat can be held.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] By the way, when the poultry legs are suspended from the clamp, they shake each time they are moved to a different work station due to the recoil. Because the posture of the poultry legs is unstable, the accuracy of processing at each work station varies, which could lead to a decrease in yield. For this reason, for example, transporting the poultry legs in a lying position could be considered. However, the clamp described in Patent Document 2 above had the problem of being difficult to grasp the leg meat of a poultry in a lying position.

[0006] Furthermore, if the clamp described in Patent Document 2 above were to be forcibly used on poultry thigh meat in a lying position, there was a possibility that the pair of gripping blocks would be pushed apart against the elastic force due to the load applied to the poultry thigh meat when it was processed at multiple work stations. As a result, there was a possibility that the poultry thigh meat would fall off the clamp.

[0007] Therefore, the present invention provides a bone-in leg meat processing device that can grasp bone-in leg meat, such as poultry leg meat in a lying position, absorb individual differences, and hold the bone-in leg meat even when a load is applied during processing. [Means for solving the problem]

[0008] To solve the above problems, the bone-in thigh meat processing apparatus according to the present invention includes a first conveyor for transporting the bone-in thigh meat, in which the bone-in thigh meat is placed in a lying position with the sinewy surface facing upward, a second conveyor provided parallel to the first conveyor and driven in sync with the first conveyor, a clamp provided on the second conveyor for holding the ankle of the bone-in thigh meat placed on the first conveyor, an input section provided upstream of the first and second conveyors for setting the ankle of the bone-in thigh meat into the clamp, and the input of the first and second conveyors The device includes a processing section provided downstream of the input section for processing the bone-in thigh meat, the clamper having two pressing parts that open and close and grip the ankle of the bone-in thigh meat when closed, and a biasing part that elastically presses one of the two pressing parts in the closing direction, the clamper and the input section having an opening mechanism that opens one of the two pressing parts against the elastic force of the biasing part, and the processing section having a closing pressing part that elastically presses one of the two pressing parts in the closing direction separately from the biasing part.

[0009] In this way, the clamping mechanism can hold the bone-in thigh meat in a lying position using the biasing part, absorbing individual differences, while the clamp holds the ankle of the bone-in thigh meat. In addition, the structure of the clamp can be simplified. In the processing section, one of the two clamping parts is pressed in the closing direction. This prevents the clamp from opening even when a load is applied to the bone-in thigh meat in the processing section, and allows the clamp to hold the bone-in thigh meat in place.

[0010] In the above configuration, the opening mechanism comprises a roller provided on at least one of the two pressing portions, and a roller guide extending in the conveying direction of the first conveyor and the second conveyor and contacting the roller.

[0011] This configuration allows for a simple structure that enables the clamps to be opened and closed while each conveyor moves continuously. As a result, the processing speed can be improved compared to conventional bone-in leg meat processing machines that operate in takt mode.

[0012] In the above configuration, the closing and pressing portion comprises an air cylinder driven by air pressure and a pressing guide provided on the rod of the air cylinder, which contacts the roller provided on one of the two pressing portions.

[0013] This configuration allows for a simple structure that elastically presses one of the two pressing parts in the closing direction. When the closing pressing part presses down on the other part, it also prevents the bone from breaking due to individual differences in bone-in thigh meat. [Effects of the Invention]

[0014] The bone-in leg meat processing apparatus of the present invention can absorb individual differences in bone-in leg meat such as poultry leg meat, and can hold the bone-in leg meat even when a load is applied during processing. [Brief explanation of the drawing]

[0015] [Figure 1] This is a schematic diagram of a poultry leg meat processing system in an embodiment of the present invention, viewed from above. [Figure 2] This is a perspective view of the input section in an embodiment of the present invention, viewed from the upstream side. [Figure 3] This is a perspective view of the clamp in an embodiment of the present invention, viewed from the upstream side. [Figure 4] This is a plan view of a clamp in an embodiment of the present invention, viewed from above. [Figure 5] This is a plan view from above of a clamp holding a poultry leg according to an embodiment of the present invention. [Figure 6] This is a perspective view of the main part of the grooving device in an embodiment of the present invention, viewed from the upstream side. [Modes for carrying out the invention]

[0016] Next, embodiments of the present invention will be described with reference to the drawings.

[0017] <Edible bird thigh meat processing system> FIG. 1 is a schematic configuration diagram of an edible bird thigh meat processing system 1, which is a thigh meat processing device according to the present invention, as viewed from above. As shown in FIG. 1, the edible bird thigh meat processing system 1 is a system that automatically bonelesses edible bird thigh meat M (see FIG. 2 etc.). The edible bird thigh meat processing system 1 includes a conveying unit 2 that is laid out long in one direction and conveys edible bird thigh meat. The edible bird thigh meat processing system 1 includes an input unit 3, an X-ray imaging device 4, a tendon insertion device (an example of a processing unit in the claims) 5, a transfer device 80, and an automatic boning device 6 arranged in this order in sequence from the upstream side in the conveying direction Y1 (see arrow Y1 in FIG. 1) of the conveying unit 2.

[0018] In the following description, the upstream side in the conveying direction Y1 is simply referred to as the upstream side, and the downstream side in the conveying direction Y1 is simply referred to as the downstream side. When referring to the vertical direction in the following description, it shall refer to the vertical direction in the state where the edible bird thigh meat processing system 1 is installed. The direction orthogonal to the conveying direction Y1 and the vertical direction is referred to as the left-right direction. The conveying direction Y1 and the left-right direction are along the horizontal direction.

[0019] <Conveying unit> The conveying unit 2 includes a belt conveyor (an example of a first conveyor in the claims) 7 and a chain conveyor (an example of a second conveyor in the claims) 8. These belt conveyor 7 and chain conveyor 8 are arranged in parallel in the left-right direction. The belt conveyor 7 and the chain conveyor 8 are driven synchronously. The chain conveyor 8 is provided with clamps 9 (see FIG. 2 etc.) at equal intervals. The clamp 9 holds the ankle A of the edible bird thigh meat M (see FIG. 2 etc.) so as to hook it. The edible bird thigh meat M held by the clamp 9 is placed in a lying posture on the belt 7a of the belt conveyor 7. The lying posture of the edible bird thigh meat M refers to the posture in which the inner thigh side of the edible bird thigh meat M is facing upward. Details of the clamp 9 will be described later.

[0020] <Input unit> FIG. 2 is a perspective view of the input unit from the upstream side. As shown in Figures 1 and 2, the input section 3 includes a workbench 10 and a guide section 11 arranged parallel to the conveying section 2. The workbench 10 is located on the opposite side of the chain conveyor 8, with the belt conveyor 7 in between. Numerous pieces of poultry leg meat M (not shown in Figure 1) are loaded onto the workbench 10. The worker picks up the poultry leg meat M from the workbench 10 and lays it on the belt 7a of the belt conveyor 7, hooking the ankle A of the poultry leg meat M onto the clamper 9. In this way, the poultry leg meat M is loaded into the poultry leg meat processing system 1 via the input section 3.

[0021] The guide section 11 is positioned between the belt conveyor 7 and the chain conveyor 8. The guide section 11 includes two roller guides 12 and 13 (first roller guide 12 and second roller guide 13) extending in the conveying direction Y1. The two roller guides 12 and 13 are positioned parallel to each other in the vertical and horizontal directions. That is, of the two roller guides 12 and 13, the first roller guide 12 is positioned closer to the chain conveyor 8, while the second roller guide 13 is positioned closer to the belt conveyor 7.

[0022] The two roller guides 12 and 13 are formed from round bars. The first roller guide 12 is integrally molded with a first guide body 12a extending in the conveying direction Y1, a first inlet inclined portion 12b bent and formed at the upstream end of the first guide body 12a, and a first outlet inclined portion 12c bent and formed at the downstream end of the first guide body 12a. The second roller guide 13 is integrally molded with a second guide body 13a extending in the conveying direction Y1, a second inlet inclined portion 13b bent and formed at the upstream end of the second guide body 13a, and a second outlet inclined portion 13c bent and formed at the downstream end of the second guide body 13a.

[0023] The connection point (inlet bending point 12d) between the first guide body 12a and the first inlet inclined section 12b in the first roller guide 12 is located upstream of the connection point (inlet bending point 13d) between the second guide body 13a and the second inlet inclined section 13b in the second roller guide 13. The connection point (outlet bending point 12e) between the first guide body 12a and the first outlet inclined section 12c in the first roller guide 12 is located downstream of the connection point (outlet bending point 13e) between the second guide body 13a and the second outlet inclined section 13c in the second roller guide 13. The guide section 11 configured in this way, together with the upper pressing operation section 24 (upper roller 45) provided on the clamper 9 (details will be described later), constitutes the opening mechanism 18.

[0024] <Clamp> Figure 3 is a perspective view of the clamp 9 from the upstream side. Figure 4 is a plan view of the clamp 9 from above. As shown in Figures 2 to 4, the clamper 9 comprises a lower clamp 21 on which the poultry leg meat M is placed, an upper clamp 22 and a lower leg clamp 23 rotatably supported by the lower clamp 21, an upper clamp operating part 24 provided on the upper clamp 22, a lower leg clamp operating part 25 provided on the lower leg clamp 23, an upper clamp biasing part 26 connected to the lower clamp 21 and the upper clamp 22, and a lower leg clamp biasing part 27 connected to the lower clamp 21 and the lower leg clamp 23.

[0025] The lower clamp 21 has a rectangular base portion 28 that extends horizontally and is long from left to right when viewed from above. The end of the base portion 28 on the belt conveyor 7 side is bent so that the lower clamping piece 29 rises upward. The lower clamp 21 is positioned so that the lower clamping piece 29 faces the belt conveyor 7. The lower clamping piece 29 has a recess 29a in the center in the conveying direction Y1. The poultry thigh meat M is laid on the belt 7a of the belt conveyor 7, with the base of the ankle A (the femur F side of the ankle A) of the poultry thigh meat M resting on this recess 29a.

[0026] On the downstream side of the base portion 28, tongue-shaped portions 34 and 35 are integrally molded on both ends in the left-right direction, respectively, protruding downstream. Of the two tongue-shaped portions 34 and 35, the tongue-shaped portion 35 located on the chain conveyor 8 side opposite the lower clamping piece 29 is provided with a spring that forms part of the lower leg pressing biasing portion 27.

[0027] At the end of the base portion 28 on the chain conveyor 8 side, a support piece 30 is bent upward. A mounting shaft 31 is integrally molded to the support piece 30, protruding toward the chain conveyor 8. The clamper 9 is attached to the chain conveyor 8 via this mounting shaft 31. The clamper 9 moves in the conveying direction Y1 together with the chain conveyor 8.

[0028] An upper support piece 32 is integrally molded at the upstream end of the support piece 30, extending in a bent direction toward the lower clamping piece 29. An upper support shaft 37 is provided on the upper support piece 32, passing through it in the conveying direction Y1. The upper clamp 22 is rotatably supported on the upper support shaft 37.

[0029] A lower leg support block 33 is provided at the upper end of the support piece 30. The lower leg support block 33 is provided with a lower leg support shaft 41 that protrudes upward. The axis C2 of the lower leg support shaft 41 and the axis C1 of the upper support shaft 37 are perpendicular to each other. The lower leg retainer 23 is rotatably supported on the lower leg support shaft 41.

[0030] The upper clamp 22 has an upper clamp arm portion 42 that is formed in an L-shape when viewed from the conveying direction Y1. That is, the upper clamp arm portion 42 has a first arm portion 42a extending in one direction, a second arm portion 42b extending in a direction approximately perpendicular to the direction of extension of the first arm portion 42a and slightly shorter than the length of the first arm portion 42a, and a bent portion 42c to which the first arm portion 42a and the second arm portion 42b are connected. The bent portion 42c is rotatably supported on the upper support shaft 37. In other words, the upper clamp 22 is rotatably supported around the axis C1 of the upper support shaft 37 which is along the conveying direction Y1.

[0031] The upper pressing arm portion 42 is arranged such that the first arm portion 42a extends from the bent portion 42c toward the lower clamping piece 29, and the second arm portion 42b extends upward from the bent portion 42c. An upper clamping piece 43 is bent and extends downstream from the tip of the first arm portion 42a opposite to the bent portion 42c. The upper clamping piece 43 is positioned above the lower clamping piece 29. A recess 43a is formed in the upper clamping piece 43 in the center in the transport direction Y1. The size of the recess 43a is the same as the size of the recess 29a of the lower clamping piece 29, but it does not necessarily have to be the same.

[0032] The upper pressing operation section 24 is provided at the end of the second arm section 42b opposite to the bent section 42c. The upper pressing operation section 24 comprises a support block 44 that protrudes downstream from the end of the second arm section 42b, and an upper roller 45 provided on the support block 44.

[0033] Under this configuration, the upper clamping piece 43 moves closer to and further away from the lower clamping piece 29 as the upper pressing arm portion 42 rotates. In other words, the upper press 22 opens and closes by moving up and down relative to the lower press 21 around the axis C1. When the upper pressing operation portion 24 is pushed down towards the chain conveyor 8 side around the axis C1 (see arrow Y2 in Figure 3), the upper clamping piece 43 moves away from the lower clamping piece 29 (opens).

[0034] When the upper pressing operation part 24 is pushed upward around the axis C1 (see arrow Y3 in Figure 3), the upper clamping piece 43 approaches (closes) the lower clamping piece 29. When the upper clamping piece 43 is closed, the lower clamping piece 29 and the upper clamping piece 43 overlap in the vertical direction. The recess 43a of the upper clamping piece 43 and the recess 29a of the lower clamping piece 29 also overlap in the vertical direction. In other words, when each clamping piece 29,43 is closed, the base of the ankle A of the poultry leg meat M is received in the recesses 29a,43a, respectively. The ankle A is then clamped (held) by each clamping piece 29,43.

[0035] Here, the ankle A bulges out more than the base of the ankle A. Therefore, when the ankle A is gripped by the upper gripping piece 43 and the lower gripping piece 29, the ankle A gets caught on these gripping pieces 43 and 29. This prevents the poultry leg meat M from slipping out of each gripping piece 29 and 43 towards the conveyor belt 7.

[0036] The upper pressing operation unit 24 works in cooperation with the second roller guide 13 provided on the input unit 3 to separate (open) the upper clamping piece 43 from the lower clamping piece 29. Details will be described later. In other words, the upper pressing operation unit 24, together with the second roller guide 13, constitutes an opening mechanism 18 that opens the upper clamping piece 22 relative to the lower clamping piece 21.

[0037] The upper pressing biasing section 26 includes a torsion spring 46 inserted into the upper support shaft 37.

[0038] The torsion spring 46 is inserted into the upper support shaft 37 in a compressed state. As a result, the upper pressing biasing part 26 elastically biases the upper press 22 in the closing direction at all times.

[0039] The lower leg retainer 23 is attached to the lower leg support shaft 41 and has a support plate 51 that is rotatably supported around the axis C2 of the lower leg support shaft 41 which runs along the vertical direction, and a lower leg retainer arm portion 52 that extends from the support plate 51 toward each clamping piece 29, 43. The support plate 51 is a plate-shaped member that extends in a direction intersecting the conveying direction Y1 when viewed from the vertical direction. More specifically, the support plate 51 extends diagonally so as it moves from the lower leg support shaft 41 toward the chain conveyor 8, it gradually moves toward the upstream side.

[0040] The lower leg holding arm portion 52 has a first extension portion 52a that extends toward the belt conveyor 7 side along the extending direction of the support plate 51 from the second end portion 51b of the support plate 51 on the belt conveyor 7 side, a second extension portion 52b that bends and extends toward the belt conveyor 7 side along the conveying direction Y1 from the end of the first extension portion 52a opposite to the support plate 51, and a third extension portion 52c that bends and extends downward from the end of the second extension portion 52b opposite to the first extension portion 52a.

[0041] The second extension 52b extends further toward the belt conveyor 7 than the lower retainer 21 and the upper retainer 22 when viewed from above. A first pressing portion 54 is integrally molded at the end of the third extension portion 52c opposite to the second extension portion 52b. The first pressing portion 54 has a pressing base portion 54a that bends and extends from the third extension portion 52c toward the belt conveyor 7, and a pressing plate 54b that bends and extends upward from the upstream end of the pressing base portion 54a. The pressing base portion 54a is located on the same plane as the base portion 28 of the lower pressing portion 21.

[0042] On the lower surface of the second extension 52b, a second pressing portion 55 is provided, positioned closer to the chain conveyor 8 than the lower clamping piece 29 and the upper clamping piece 43. In other words, the first pressing portion 54 and the second pressing portion 55 are positioned on either side of the lower clamping piece 29 and the upper clamping piece 43 when viewed from above. The second retaining portion 55 includes a support block 56 fixed to the lower surface of the second extension portion 52b and a retaining pin 57 protruding upstream from the support block 56.

[0043] The retaining pin 57 comprises a pin body 58. The pin body 58 is slidable relative to the support block 56 in the transport direction Y1. A coil spring 59 is inserted into the pin body 58. The coil spring 59 is positioned between the pin body 58 and the support block 56 in a slightly compressed state. As a result, the pin body 58 is constantly elastically biased toward the upstream side.

[0044] The lower leg pressing operation unit 25 is provided at the first end 51a of the support plate 51. The lower leg pressing operation unit 25 comprises a base plate 61 that bends and extends upstream from the first end 51a of the support plate 51, and a lower leg roller 62 provided on the base plate 61.

[0045] Under this configuration, when the lower leg clamp 23 rotates around the axis C2 of the lower leg support shaft 41, the lower leg clamp arm portion 52 moves closer to and further away from the lower clamping piece 29 and the upper clamping piece 43. That is, when the lower leg clamp operating portion 25 is pushed upstream around the axis C2 (see arrow Y4 in Figure 4), the lower leg clamp arm portion 52 moves away from the lower clamping piece 29 and the upper clamping piece 43 (opens). When the lower leg clamp operating portion 25 is pushed downstream around the axis C2 (see arrow Y5 in Figure 4), the lower leg clamp arm portion 52 moves closer to the lower clamping piece 29 and the upper clamping piece 43 (closes). The lower leg clamping operation unit 25 works in cooperation with the first roller guide 12 provided in the input unit 3 to separate (open) the lower leg clamp 23 from the lower clamping piece 29 and the upper clamping piece 43. (Details will be described later.)

[0046] The lower leg pressing biasing section 27 is equipped with a coil spring 65 that elastically biases the lower leg press 23 in a direction that constantly brings it closer to the lower clamping piece 29 and the upper clamping piece 43. The spring force of the coil spring 65 is greater than the spring force of the coil spring 59 of the second pressing section 55.

[0047] <Method of feeding poultry leg meat into the input section and behavior of the clamper> Next, we will specifically explain the method of feeding the poultry leg meat M into the input section 3 and the behavior of the clamper 9. As shown in Figure 2, when the clamper 9 is positioned upstream of each roller guide 12, 13 in the input section 3 (see section I in Figure 2), the upper clamp 22 and lower leg clamp 23 are both closed by the upper clamp biasing section 26 and the lower leg clamp biasing section 27. When the clamper 9 moves in the conveying direction Y1 from this state, the lower leg roller 62 abuts against the first inlet inclined section 12b of the first roller guide 12. The upper roller 45 abuts against the second inlet inclined section 13b of the second roller guide 13.

[0048] As the clamper 9 moves further in the transport direction Y1 from this state, the lower leg roller 62 moves along the first inlet inclined section 12b. As a result, the lower leg pressing operation section 25 is pushed upstream on the axis C2, against the spring force of the coil spring 65 in the lower leg pressing biasing section 27 (see also arrow Y4 in Figure 4). Then the lower leg press 23 opens. Since the lower leg pressing operation section 25 is gradually pushed down by the first inlet inclined section 12b, the impact applied to the lower leg pressing operation section 25 is mitigated as much as possible. The guide body 12a of the first roller guide 12 is positioned so that the lower leg press 23 opens to the desired degree.

[0049] Meanwhile, the upper roller 45 moves along the second inlet inclined section 13b. This pushes down the upper pressing operation section 24 around the axis C1 against the spring force of the torsion spring 46 in the upper pressing biasing section 26 (see also arrow Y2 in Figure 3). As a result, the upper pressing section 22 opens. Since the upper pressing operation section 24 is gradually pushed down by the second inlet inclined section 13b, the impact applied to the upper pressing operation section 24 is mitigated as much as possible.

[0050] Thus, the second roller guide 13 and the upper pressing operation unit 24 (upper roller 45) constitute an opening mechanism 18 that opens the upper pressing unit 22. The guide body 13a of the second roller guide 13 is positioned so that the upper pressing unit 22 opens to a desired degree.

[0051] The clamper 9 maintains the open state of the lower leg clamp 23 and upper clamp 22 when the corresponding rollers 62 and 45 are pressed against the spring force by the respective guide bodies 12a and 13a. While this open state is maintained, the worker picks up the poultry leg meat M from the workbench 10. Then, while laying the poultry leg meat M on the belt 7a of the belt conveyor 7, the worker places the base of the ankle A of the poultry leg meat M in the recess 29a of the lower clamping piece 29 (see part II in Figure 2).

[0052] In the lying position of the poultry leg meat M, the lower leg shin S side of the poultry leg meat M faces downstream. Here, the belt conveyor 7 and the chain conveyor 8 (clamper 9) are driven synchronously. As a result, the poultry leg meat M is conveyed by the conveying unit 2 while maintaining the lying position with the base of the ankle A resting on the recess 29a.

[0053] As the clamper 9 moves further in the transport direction Y1, the rollers 45 and 62 reach the outlet inclined sections 12c and 13c of the respective roller guides 12 and 13. Here, the outlet bending point 12e of the first roller guide 12 is located downstream of the outlet bending point 13e of the second roller guide 13. Therefore, of the two outlet inclined sections 12c and 13c, the upper roller 45 reaches the second outlet inclined section 13c first.

[0054] Then, the spring force of the torsion spring 46 in the upper pressing biasing section 26 pushes the upper roller 45 along the second outlet inclined section 13c and pushes the upper pressing operating section 24 upward around the axis C1 (see also arrow Y3 in Figure 3). As a result, the upper press 22 closes and the ankle A is gripped by the upper clamping piece 43 and the lower clamping piece 29 (see section III in Figure 2). At this time, the upper clamp 22 is gradually closed by the second exit inclined section 13c, preventing the upper clamp 22 from closing suddenly and damaging the ankle A.

[0055] Next, the lower leg roller 62 reaches the first outlet inclined section 12c. Then, due to the spring force of the coil spring 65 in the lower leg pressing biasing section 27, the lower leg roller 62 follows the first outlet inclined section 12c, and the lower leg pressing operation section 25 is pushed downstream around the axis C2 (see also arrow Y5 in Figure 4). As a result, the lower leg press 23 closes and presses against the lower leg shin S side of the poultry thigh meat M.

[0056] Figure 5 is a plan view from above showing the clamp 9 with poultry leg meat M placed inside and the upper clamp 22 and lower leg clamp 23 closed. As shown in Figure 5, when the lower leg presser 23 presses against the lower leg tibia S side of the poultry thigh meat M, the pressing plate 54b of the first pressing portion 54 of the lower leg presser 23 comes into contact with the femur F side of the lower leg tibia S side of the poultry thigh meat M, more so than the clamping pieces 29 and 43. It then elastically presses against this femur F side.

[0057] The pin body 58 of the second pressing portion 55 of the lower leg presser 23 is in contact with the heel H side (tarsal bone side) of the lower leg shin S side of the poultry thigh meat M, more so than the clamping pieces 29 and 43. It then elastically presses against this heel H side.

[0058] Here, the pin body 58 is provided so as to be slidable relative to the support block 56. The pin body 58 is elastically biased toward the upstream side (towards the poultry leg meat M) by a coil spring 59. On the other hand, the first pressing part 54 is fixed to the lower leg pressing arm part 52.

[0059] Therefore, the sleeping position of the poultry leg meat M is always standardized based on the first pressing part 54. Individual differences in the poultry leg meat M are absorbed by the pin body 58 of the second pressing part 55 sliding downstream against the spring force of the coil spring 59. The standardization of the sleeping position of the poultry leg meat M by the lower leg presser 23 will be explained in more detail below.

[0060] As described above, when the poultry leg meat M is placed into the clamper 9, the base of the ankle A is placed in the recess 29a of the lower clamping piece 29. Since the poultry leg meat M is lying on the belt 7a, the position in which the worker places the poultry leg meat M is maintained during transport.

[0061] In other words, when the poultry leg meat M is placed into the clamper 9, the lying position of the poultry leg meat M may be such that the femur F side is tilted downstream with respect to the recess 29a of the lower clamping piece 29 (indicated by the dashed line in Figure 5, poultry leg meat M1. Hereafter, this position will be referred to as the downstream tilted position). On the other hand, when the poultry leg meat M is placed into the clamper 9, the lying position of the poultry leg meat M may be such that the femur F side is tilted upstream with respect to the recess 29a of the lower clamping piece 29 (indicated by the dashed line in Figure 5, poultry leg meat M2. Hereafter, this position will be referred to as the upstream tilted position).

[0062] Subsequently, the ankle A is clamped by the upper clamping piece 43 and the lower clamping piece 29 before being pressed by the lower leg restraint 23. In this state, the poultry thigh meat M can tilt downstream or upstream on the femur side, with the upper clamping piece 43 and the lower clamping piece 29 acting as fulcrums.

[0063] In this state, the lower leg retainer 23 is closed. At this time, if the poultry thigh meat M is in a downstream tilted position (see poultry thigh meat M1), the first retainer 54 first abuts against the femur F side of the poultry thigh meat M. Then, the poultry thigh meat M is pressed by the first retainer 54, and the femur F side tilts upstream using the upper clamping piece 43 and lower clamping piece 29 as fulcrums (see arrow Y6 in Figure 5). As a result, the heel H side of the poultry thigh meat M presses against the pin body 58 of the second retainer 55. The pin body 58 slides downstream against the spring force of the coil spring 59 according to the individual differences of the poultry thigh meat M. At this time, the position of the first retainer 54 and the degree of protrusion of the pin body 58 are determined by the balance of the respective pressing forces. This corrects the lying position of the poultry thigh meat M, and this lying position is determined.

[0064] On the one hand, when the poultry leg meat M is in the upstream inclined posture (refer to the poultry leg meat M2), when the lower leg retainer 23 is closed, first, the pin body 58 of the second retainer portion 55 hits against the heel H side of the poultry leg meat M. Then, the poultry leg meat M is pressed by the pin body 58 as it is, and the thigh bone F side is tilted downstream with the upper clamping piece 43 and the lower clamping piece 29 as the fulcrums (refer to the arrow Y7 in FIG. 5). Then, the thigh bone F side of the poultry leg meat M hits against the first retainer portion 54, and the tilting of the poultry leg meat M is restricted. At the same time, the pin body 58 slides downstream against the spring force of the coil spring 59 according to the individual difference of the poultry leg meat M. Also in this case, the position of the first retainer portion 54 and the protrusion degree of the pin body 58 are determined by the balance of the respective pressing forces. Thereby, the lying posture of the poultry leg meat M is corrected and determined in this lying posture.

[0065] <X-ray imaging device> Returning to FIG. 1, the X-ray imaging device 4 irradiates the poultry leg meat conveyed by the conveying unit 2 with X-rays from above, and acquires information on the posture of the poultry leg meat M, the shape of the bones of the poultry leg meat M, the position and orientation of the bones with respect to the entire poultry leg meat M. In the X-ray imaging device 4, the closed states of the upper retainer 22 and the lower leg retainer 23 of the clamper 9 are maintained.

[0066] <Injection device> FIG. 6 is a perspective view of the main part of the injection device 5 as viewed from the upstream side. As shown in FIGS. 1 and 6, the injection device 5 performs injection along the bones of the poultry leg meat M based on the information on the shape of the bones of the poultry leg meat M and the position and orientation of the bones with respect to the entire poultry leg meat M (hereinafter simply referred to as the information of the X-ray imaging device 4) acquired by the X-ray imaging device 4. In the injection device 5, the closed states of the upper retainer 22 and the lower leg retainer 23 of the clamper 9 are maintained. The injection device 5 includes a cutter unit 71 and a closing retainer device 72.

[0067] The cutter unit 71 comprises a cutter holder 73 and a cutter body 74 held by the cutter holder 73. The cutter holder 73 is attached to a drive unit (not shown). The drive unit drives the cutter unit 71 based on information from the X-ray imaging device 4. This causes the cutter body 74 to be inserted along the bone of the poultry leg meat M, thereby scoring the meat. A multi-axis robot can be used as the drive unit, for example. However, it is not limited to this, and the drive unit can be any device capable of driving the cutter unit 71 along the bone of the poultry leg meat M.

[0068] The closing and pressing device 72 comprises a pressing guide 75 extending in the conveying direction Y1 and an elastic support portion 76 supporting the pressing guide 75. The pressing guide 75 is positioned to contact the upper roller 45 from the chain conveyor 8 side when the upper press 22 is in the closed position. The pressing guide 75 is provided with a mounting portion 78 on the chain conveyor 8 side. The elastic support portion 76 is attached to the mounting portion 78.

[0069] The elastic support section 76 elastically supports the retaining guide 75 from the chain conveyor 8 side. The elastic support section 76 is equipped with an air cylinder 77. The air cylinder 77 is installed in a orientation such that the rod 77a slides in the left-right direction. A mounting section 78 is attached to the tip of the rod 77a. The air cylinder 77 is always installed with the rod 77a protruding. That is, the retaining guide 75 is elastically supported by the air pressure inside the air cylinder 77.

[0070] Under this configuration, in the creasing device 5, the impact during the creasing operation of the poultry thigh meat M by the cutter unit 71 may cause a force to act on the upper presser 22, which tends to push it upward in the opening direction. In this case, the upper roller 45 tends to be pushed downward towards the chain conveyor 8 around the axis C1 (see arrow Y2 in Figure 3). However, the creasing device 5 is equipped with a closing and pressing device 72. As a result, the pressing guide 75 of the closing and pressing device 72 presses down on the upper roller 45 from the chain conveyor 8 side. This prevents the upper press 22 from opening even if a load is placed on the poultry leg meat M due to impact during the creasing process.

[0071] Furthermore, the closing press device 72 elastically supports the press guide 75 with an elastic support portion 76. As a result, the impact applied to the upper press 22 is absorbed by the elastic support portion 76. In other words, the press guide 75 does not forcibly press down on the upper roller 45. Therefore, damage such as the ankle A of the poultry thigh meat M breaking during the stenciling process is suppressed.

[0072] In addition, since the poultry thigh meat M is placed on the belt 7a, there is little change in the position of the poultry thigh meat M in the X-ray imaging device 4 and in the muscle-sharpening device 5. For this reason, stable muscle sharpening is performed in the muscle-sharpening device 5.

[0073] Furthermore, the lying position of the poultry thigh meat M is always determined based on the first clamping portion 54 by the lower leg clamping portion 23 of the clamper 9. This minimizes variations in the bone orientation of each poultry thigh meat M. It is easier to uniformize the position of the poultry thigh meat M compared to using the second clamping portion 55 as a reference. In addition, muscle shaping of the poultry thigh meat M is performed on the femur F side of each clamping piece 29, 43. Therefore, by correcting the position of the poultry thigh meat M based on the first clamping portion 54, stable muscle shaping can be performed.

[0074] <Automatic bone removal device> The automatic deboning device 6 automatically removes and discharges the meat from the poultry leg meat that has been scored by the muscle-scoring device 5.

[0075] A transfer device 80 is provided between the automatic deboning device 6 and the conveying unit 2. This transfer device 80 transfers the poultry leg meat M, which has been scored, from the conveying unit 2 to the automatic deboning device 6 after it has been conveyed to the front of the automatic deboning device 6 by the conveying unit 2. The transfer device 80 is provided with roller guides (not shown here) that have the same configuration as the roller guides 12 and 13 of the input unit 3. Therefore, in the transfer device 80, the upper clamp 22 and lower leg clamp 23 of the clamper 9 are open.

[0076] The transfer device 80 includes, for example, an adsorption nozzle for adsorbing the poultry leg meat M and a moving part (neither of which are shown) for moving the adsorption nozzle. After the poultry leg meat M is adsorbed by the adsorption nozzle, the poultry leg meat M is transferred to the automatic deboning device 6 by the moving part. At this time, the upper clamp 22 and lower leg clamp 23 of the clamper 9 are open, so these upper clamp 22 and lower leg clamp 23 do not get in the way when lifting the poultry leg meat M. For this reason, the poultry leg meat M can be easily picked up from the clamper 9 by the transfer device 80.

[0077] Thus, the poultry leg meat processing system 1 comprises a belt conveyor 7 and a chain conveyor 8 that are arranged in parallel and driven synchronously, a clamper 9 provided on the chain conveyor 8, an input section 3 provided on the upstream side of each conveyor 7, 8, and a stenciling device 5 as a processing unit provided on the downstream side of the input section 3. The upper clamper 22 of the clamper 9 is elastically pressed toward the lower clamper 21 by an upper clamping biasing section 26. Therefore, the clamper 9 can hold the ankle A of the poultry leg meat M while the upper clamping biasing section 26 absorbs individual differences in the poultry leg meat M. In addition, since the upper clamper 22 is only closed by the upper clamping biasing section 26, the opening and closing structure of the clamper 9 can be made simple.

[0078] The opening mechanism 18 is formed by the upper pressing operation part 24 provided on the clamper 9 and the guide part 11 provided on the feeding part 3. On the other hand, the muscle cleating device 5 is equipped with a closing pressing device 72. Therefore, the clamper 9 can be easily opened. In addition, even if a load is applied to the poultry thigh meat M by the muscle cleating device 5, the clamper 9 is prevented from opening, and the poultry thigh meat M can be held in place by the clamper.

[0079] The opening mechanism 18 consists of a guide section 11 (second roller guide 13) extending in the conveying direction Y1 and an upper pressing operation section 24 (upper roller 45) provided on the clamper 9. The upper pressing mechanism 22 is opened when the upper roller 45 contacts the second roller guide 13. With this configuration, the clamper 9 can be opened and closed while each conveyor 7 and 8 is continuously moving with a simple structure. This improves the processing speed of poultry leg meat M.

[0080] The closing press device 72 comprises an air cylinder 77 and a press guide 75 provided on the rod 77a of the air cylinder 77. The press guide 75 elastically presses the upper roller 45, so it can prevent the upper press 22 from opening while absorbing individual differences in the poultry leg meat M. Therefore, when the upper press 22 is pressed down by the closing press biasing unit 76, it is also possible to prevent bones from being broken due to individual differences in the poultry leg meat M.

[0081] The present invention is not limited to the embodiments described above, but includes various modifications to the embodiments described above, without departing from the spirit of the invention.

[0082] For example, in the embodiment described above, poultry leg meat M was used as an example of bone-in leg meat. However, it is not limited to this, and the configuration of the poultry leg meat processing system 1 described above can be applied to various bone-in leg meats. For example, the configuration of the poultry leg meat processing system 1 can be applied to a system that processes bone-in leg meats of various animals such as pigs, cattle, and turkeys instead of poultry leg meat M.

[0083] In the above-described embodiment, the case in the creasing device 5 where the elastic support portion 76 is equipped with an air cylinder 77 was explained. However, it is not limited to this, and it is sufficient as long as the pressing guide 75 can be elastically supported. For example, the elastic support portion 76 may be equipped with rubber or the like instead of the air cylinder 77. The pressing guide 75 may be supported by rubber.

[0084] In the above-described embodiment, the conveying unit 2 was described in a case where it includes a belt conveyor 7 and a chain conveyor 8 that are arranged parallel to each other in the left-right direction and driven synchronously. The case described was where the poultry leg meat M is placed in a lying position on the belt 7a of the belt conveyor 7. However, it is not limited to this, and the conveying unit 2 may include two conveyors (first conveyor and second conveyor) that are arranged parallel to each other. It is not limited to the belt conveyor 7 and the chain conveyor 8. It is sufficient if the poultry leg meat M can be placed in a lying position on one of the two conveyors (first conveyor). It is sufficient if a clamper 9 is provided on the other of the two conveyors (second conveyor).

[0085] In the above-described embodiment, the case where the two roller guides 12 and 13 are formed from round bars was explained. However, it is not limited to this, and various shapes can be used for the roller guides 12 and 13. It is sufficient that the roller guides 12 and 13 can operate each of the pressing operation parts 24 and 25 (upper roller 45, lower leg roller 62). In the embodiments described above, the case in which each pressing operation section 24 and 25 is equipped with rollers 45 and 62 was explained. However, the invention is not limited to this, and it is sufficient if the corresponding pressing operation sections 24 and 25 can be operated by roller guides 12 and 13.

[0086] In the above-described embodiment, the lower leg clamp 23 of the clamper 9 was described as having two clamping parts 54 and 55, a first clamping part 54 and a second clamping part 55. Of these, the second clamping part 55 was described as elastically pressing against the poultry leg meat M. However, it is not limited to this, and the first clamping part 54 may be configured to elastically press against the poultry leg meat M instead of the second clamping part 55. One of the two clamping parts 54 and 55 should serve as a standard for equalizing the posture of the poultry leg meat M, and the other should be able to absorb individual differences in the poultry leg meat M.

[0087] In the above-described embodiment, the opening mechanism 18 was described as being composed of a guide portion 11 (second roller guide 13) extending in the transport direction Y1 and an upper pressing operation portion 24 (upper roller 45) provided on the clamper 9. However, it is not limited to this, and any configuration that opens the upper press 22 against the spring force of the torsion spring 46 in the upper pressing biasing portion 26 is acceptable.

[0088] In the embodiments described above, the upper pressing biasing section 26 was described in a case where it elastically closes the upper presser 22 using the spring force of a torsion spring 46. The lower leg pressing biasing section 27 was described in a case where it elastically closes the lower leg presser 23 using the spring force of a coil spring 65. The pin body 58 of the second pressing section 55 was described in a case where it is always elastically biased toward the upstream side (towards the poultry thigh meat M side) by a coil spring 59. However, it is not limited to these, and configurations other than those utilizing the spring force of a spring may be adopted as the elastically biasing configuration. For example, rubber, an air cylinder, etc. can be used instead of a spring.

[0089] In the above-described embodiment, the clamper 9 was described in a case where the upper clamp 22 elastically closes relative to the lower clamp 21. However, it is not limited to this, and the lower clamp 21 may be configured to elastically close relative to the upper clamp 22. Both the lower clamp 21 and the upper clamp 22 may be configured to be elastically biased in the direction of approaching each other (closing). The opening mechanism 18 may be configured to open either the lower clamp 21 or the upper clamp 22 against the elastic force.

[0090] In the above-described embodiment, the muscle-growing device 5 was used as an example of a processing unit. However, the system is not limited to this, and the configuration of the above-described poultry leg meat processing system 1 can be used in devices that perform various processing tasks. [Explanation of symbols]

[0091] 1. Poultry leg meat processing system (bone-in leg meat processing device) 3…Insertion section 7…Conveyor belt (First conveyor) 8…Chain conveyor (second conveyor) 9... Clumper 11… Guide section 13…Second roller guide (roller guide) 18...Opening mechanism 21... Lower press (pressing part) 22... Upper presser foot (pressing part) 26... Upper pressing biasing part (biasing part) 45... Upper Laura (Laura) 72... Closing and pressing device (closing and pressing part) 75...Pressing guide 77... Air cylinder 77a... Rod M... Poultry leg meat (bone-in leg meat)

Claims

1. The bone-in thigh meat is placed in a lying position with the sinewy side facing upward, and a first conveyor transports the bone-in thigh meat, A second conveyor is provided parallel to the first conveyor and is driven in sync with the first conveyor, A clamp is provided on the second conveyor and holds the ankle of the bone-in thigh meat placed on the first conveyor, An input section provided upstream of the first and second conveyors, for setting the ankle of the bone-in thigh meat into the clamp, A processing unit for processing the bone-in thigh meat is provided downstream of the input section of the first and second conveyors, Equipped with, The aforementioned clamper, It opens and closes, and when closed, it has two pressing parts that grip the ankle of the bone-in thigh meat, A biasing part that elastically presses one of the two pressing parts in the closing direction, Equipped with, The clamper and the insertion section are equipped with an opening mechanism that causes one of the two pressing sections to open against the elastic force of the biasing section. The processing unit includes a closing press portion that elastically presses one of the two press portions in the closing direction, separate from the biasing portion. Processing device for bone-in thigh meat.

2. The aforementioned opening mechanism is A roller provided on at least one of the two pressing portions, A roller guide extending in the conveying direction of the first conveyor and the second conveyor and in contact with the roller, Equipped with, The bone-in leg meat processing apparatus according to claim 1.

3. The aforementioned closing and pressing portion is An air cylinder driven by air pressure, A pressing guide is provided on the rod of the air cylinder and contacts the roller provided on one of the two pressing portions, Equipped with, The bone-in leg meat processing apparatus according to claim 2.

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