Carnivorous deboning tools

Abstract

To provide a deboning and butchering tool that can efficiently and easily remove the scapula from the processed meat after it has been divided during meat processing. [Solution] The bone removal and dismantling tool has a stem rod portion that extends in a straight line, a claw portion formed at one end of the stem rod portion, and a bone-holding portion that extends in a winding manner from the side to the front, starting from one side of the stem rod portion, and is characterized in that the tip of the bone-holding portion is positioned to cross and extend beyond the front of the stem rod portion.

Description

Technical Field

[0001] The present invention relates to a deboning and disassembling tool used for removing a predetermined bone, particularly a scapula (shoulder blade bone), from the divided processed meat in the disassembling process of edible meat.

Background Art

[0002] Pigs that meet certain standards are first slaughtered, and their heads and internal organs are removed by a professional. After being refrigerated for several days, they are transported to a disassembling processing plant. At the disassembling processing plant, the back-split side meat is divided into three major parts: the shoulder, the loin, and the thigh. Then, by the manual work of workers, it is further divided into smaller pieces such as the arm, the shoulder loin, the loin, the buttock, the shank, and the thigh. And then, trimming work (shaping, deboning, removing excess fat, etc.) is carried out according to the order specifications of the customer. After being properly packaged and weighed, it is delivered to supermarkets, butchers, restaurants, etc.

[0003] The disassembling work of pork shoulder meat includes a bone removal process called "scapula lifting", which means extracting the scapula from the muscle. This scapula lifting is a difficult operation that requires skilled techniques. A worker uses a special knife to cut through the tough fascia adhering around and under the scapula while gradually peeling off the bone with the other hand.

Summary of the Invention

Problems to be Solved by the Invention

[0004] Therefore, an object of the present invention is to provide a deboning and disassembling tool that can remove the scapula from the divided predetermined processed meat more efficiently and easily than before, in order to improve the productivity of meat disassembling. Another object of the present invention is to provide a deboning method that can remove the scapula more efficiently and easily than before using such a deboning and disassembling tool.

Means for Solving the Problems

[0005] To solve the above-mentioned problems, the present invention provides a meat deboning and dismantling tool for use in deboning the scapula from divided portions of meat (processed meat) during the meat butchering process, comprising: a stem rod portion extending in a straight line; a claw portion formed at one end of the stem rod portion; and a bone-holding portion extending from one side of the stem rod portion in a manner that wraps around the stem rod from the side to the front, wherein the tip of the bone-holding portion is positioned to cross and extend beyond the front of the stem rod portion.

[0006] This meat deboning and dismantling tool allows the arm portion of the scapula, which is attached to the meat, to be held within the long, unidirectionally winding bone-holding section extending from the stem rod. By pressing the tip of the stem rod against the flattened portion of the scapula and then using the tip as a fulcrum to quickly pull up the stem rod, the entire scapula can be easily separated from the fascia. Therefore, the scapula can be deboned efficiently and easily without cutting through the tough fascia surrounding it.

[0007] Furthermore, it is preferable that the deboning and dismantling tool for meat has a finger rest on the other end of the stem rod portion, and that the bone-holding portion is formed closer to the toe portion than the central position between the toe portion and the finger rest.

[0008] With this embodiment of the deboning and dismantling tool for meat, the worker can grip the stem rod by placing their fingers on the finger rest, improving the workability of separating the scapula. Furthermore, since the bone-holding portion of the stem rod that embraces the scapula (arm side portion) is formed close to the toe portion which acts as the fulcrum of the lever, the force required to separate the scapula can be further reduced.

[0009] Furthermore, it is preferable that the bone-holding portion of the meat deboning and dismantling tool comprises a first rod portion extending laterally from the starting point of the stem rod portion, a second rod portion that bends in the winding direction continuously from the first rod portion, and a third rod portion that also bends in the winding direction continuously from the second rod portion, with a puncture portion further bent in the winding direction formed at the tip of the third rod portion.

[0010] According to this embodiment of the bone-removing and butchering tool for meat, the bone-holding section is made into a roughly U-shaped winding shape consisting of first, second, and third rod sections, and a puncture section that bends inward is formed at the tip of the third rod section. This allows the puncture section to penetrate the muscles below the scapula, and the scapula to be firmly held within the bone-holding section. Therefore, the scapula can be prevented from unintentionally coming loose from the bone-holding section during the bone-removal process.

[0011] Furthermore, when the deboning and butchering tool for meat is positioned with the claw portion facing downwards and the stem rod portion standing vertically, it is preferable that the first rod portion extends horizontally from the stem rod portion, the second rod portion extends diagonally upward and forward from the first rod portion, and the third rod portion extends diagonally downward from the second rod portion in the opposite direction to the first rod portion.

[0012] With this embodiment of the bone-removing and butchering tool for meat, by slightly rotating the stem rod while inserting the tip of the bone-holding part (puncture part) into the fascia below the scapula, the arm portion can be wrapped around and embraced within the bone-holding part. Therefore, the efficiency of the bone-removal work can be further improved.

[0013] Furthermore, the present invention provides a method for deboning a scapula from processed meat using any of the above-mentioned meat deboning and dismantling tools, comprising the steps of: separating the muscle portion connecting the scapula and the humerus as necessary; grasping the other end of the stem rod portion with one hand and slightly rotating the stem rod portion so that the tip of the bone-holding portion bites into the arm-side portion of the scapula, thereby enclosing the arm-side portion within the bone-holding portion; and pressing the toe portion of the stem rod portion against the flattened portion of the scapula and then pulling up the stem rod portion using the toe portion as a fulcrum.

[0014] This deboning method allows for the easy separation of the entire scapula from the adhered fascia by utilizing leverage, without having to cut through the tough fascia surrounding the scapula. Therefore, it enables efficient and easy deboning of the scapula. [Effects of the Invention]

[0015] The present invention provides a meat deboning and butchering tool and a deboning method using the same, which allows for the efficient and easy removal of the scapula from a predetermined piece of meat without requiring skilled techniques. This improves the productivity of meat butchering compared to conventional methods. [Brief explanation of the drawing]

[0016] [Figure 1] This is a perspective view of a bone removal and dismantling tool according to one embodiment of the present invention. [Figure 2] This is a front view of the bone removal and dismantling tool as seen from arrow A in Figure 1. [Figure 3] This is a side view of the bone removal and dismantling tool as seen from arrow B in Figure 1. [Figure 4] These are photographs illustrating the bone removal process using the bone removal and dismantling tools shown in Figures 1-3. [Modes for carrying out the invention]

[0017] This invention provides a meat deboning and butchering tool for use in deboning the scapula from divided processed meat during the meat processing process. Here, a preferred embodiment of this tool will be described using a novel deboning and butchering tool used to debon the scapula, also known as the "scapula bone," from pork shoulder meat for consumption as an example.

[0018] <Configuration of bone removal and dismantling tools> Figure 1 is a perspective view of a bone removal and dismantling tool 10 according to one embodiment of the present invention. Figure 2 is a front view of the bone removal and dismantling tool 10 when it is standing vertically, as seen from arrow A in Figure 1. Figure 3 is a side view of the bone removal and dismantling tool 10, as seen from arrow B in Figure 1. The bone removal and dismantling tool 10 has a linearly extending stem rod portion 11, a claw portion 12 formed at the lower end (one end) of the stem rod portion 11, a finger rest portion 14 formed on the upper end (the other end) of the stem rod portion 11, and a bone-holding portion 13 that extends from one side of the stem rod portion 10 in a winding manner from that side to the front. The bone removal and dismantling tool 10 can be manufactured, for example, by applying a well-known and appropriate machining method to a stainless steel metal material. However, the bone removal and dismantling tool 10 may be manufactured from a metal other than stainless steel as long as there are no problems in terms of hygiene such as corrosion or strength.

[0019] The method for manufacturing the bone removal and dismantling tool 10 is as follows. First, each metal material that will become the stem rod portion 11, the bone-holding portion 13, and the finger-grip portion 14 is subjected to bending, cutting, and / or polishing to form each component into a predetermined shape. Then, after forming the toe portion 12 at the tip of the stem rod portion 11 by pressing (forging) and cutting, the processed bone-holding portion 13 and the finger-grip portion 14 are welded to predetermined positions on the stem rod portion 11, thereby manufacturing the bone removal and dismantling tool 10 of this embodiment.

[0020] The stem rod portion 11 can be formed, for example, from a metal round bar with a diameter of 12 mm and a length of about 350 mm. At one end of the stem rod portion 11 (the lower end in FIGS. 2 and 3), a claw tip portion 12 is formed. The claw tip portion 12 is such that a portion about 30 mm from the lower end of the stem rod portion 11 is bent forward slightly (about 30°) and has a wedge shape in which the thickness gradually decreases toward the tip (see FIG. 3). Further, as particularly shown in FIG. 2, the claw tip portion 12 has a wider width of its flat surface toward the tip, but the width narrows in the middle, and sharp protrusions 12a, 12b that are bifurcated are formed at the tipmost part thereof.

[0021] The finger hook portion 14 has, for example, a cylindrical shape with a diameter of 8 mm and a length of about 50 mm. In the present embodiment, one finger hook portion 14 is shown, but an aspect having a plurality of cylinders along the longitudinal direction of the stem rod portion 11 may also be possible. An operator can firmly grip the upper end portion of the stem rod portion 11 by sandwiching the finger hook portion 14 between two fingers and holding the stem rod portion 11 by hand. Therefore, the workability of peeling the scapula using the principle of a lever, which will be described later, can be improved. Note that the finger hook portion 14 is not limited to these cylindrical embodiments as long as an operator can firmly grip the stem rod portion 11.

[0022] The bone-holding part 13 is formed by bending, for example, a metal round bar with a diameter of 8 mm and a length of 120 - 130 mm into a substantially U-shape when viewed from the longitudinal axis direction of the stem rod part 11. Specifically, referring to FIGS. 2 and 3, the shape of the bone-holding part 13 will be described in more detail. Note that FIGS. 2 and 3 show the posture in which the tip part 12 is facing downwards and the finger-hooking part 14 is facing upwards, with the stem rod part 11 standing vertically. The bone-holding part 13 includes a first rod part 131 that extends in the right direction when the stem rod part 11 is viewed from the front, a second rod part 132 that is continuous with the first rod part 131 and bends forward and extends obliquely upwards, and a third rod part 133 that is continuous with the second rod part 132 and bends leftward and extends obliquely downwards. Further, at the tip of the third rod part 133, a puncture part 134 that further bends to the left rear in the winding direction is formed. The tip of the puncture part 134 is preferably conical. The puncture part 134, which is the tip of this bone-holding part 13, is located at a position that intersects and exceeds (on the left side) the front of the stem rod part 11 when viewed from the front. Thus, the bone-holding part 13 preferably has a shape that winds in a generally spiral shape of at least half a turn or more and one turn or less.

[0023] Also, the bone-holding part 13 is preferably formed at a lower position closer to the tip part 12 than the central position between the tip part 12 and the finger-hooking part 14 in the longitudinal direction of the stem rod part 11. In this way, by forming the bone-holding part 13 (acting point) that holds the scapula closer to the tip part 12, which is the fulcrum, than the finger-hooking part 14, which is the effort point of the lever, the force required to peel off the scapula can be further reduced.

[0024] <Method for Disarticulating the Scapula Using a Disarticulation Tool> Next, a method for disarticulating the scapula from the pork shoulder meat, which is the processed meat, using the above-described disarticulation tool 10 will be described. The pork scapula is generally composed of a relatively round bar-shaped arm-side part that is jointed to the humerus on the front leg side and a flat part on the back side.

[0025] First, when the humerus is jointed to the scapula (arm-side part) in the processed meat, cut the connected muscle part with a knife or the like to separate the joint between the scapula and the humerus.

[0026] Next, the toe portion 14 of the stem rod portion 11 is placed on the flattened side of the scapula and held down with the right hand, the finger rest portion 14 is grasped with the left hand, and the puncture portion 134, which is the tip of the occlusal portion 13, is inserted into the muscle on the lower side of the arcoaxial portion of the scapula (Figure 4a). Then, by slightly rotating the stem rod portion to the right, the puncture portion 134 is driven into the muscle, and the arcoaxial portion is wrapped around and embraced within the occlusal portion 13 (Figure 4b).

[0027] Then, the tip 14 of the stem rod 11 is pressed against the flattened area of ​​the scapula, and using that as a fulcrum, the stem rod 11 is pulled up in one swift motion (Figure 4c). This makes it easy to separate the entire scapula from the fascia (Figure 4d).

[0028] This deboning method using the deboning tool 10 allows the entire scapula to be easily separated from the fascia by using the principle of leverage, without cutting through the tough fascia surrounding the scapula. Therefore, the deboning of the scapula can be performed efficiently and easily, improving the productivity of meat processing compared to conventional methods. [Explanation of symbols]

[0029] 10 Boning tools 11 Stem rod section 12. Toe area 13 Bone clasp 14 Finger rest 131 First rod section 132 Second rod section 133 Third Rod Section 134 Puncture site

Claims

1. A meat deboning and dismantling tool used for deboning the scapula from the divided processed meat during the meat butchering process, It has a stem rod portion that extends in a straight line, a toe portion formed at one end of the stem rod portion, and a rib-holding portion that extends in a winding manner from the side to the front, starting from one side of the stem rod portion. A meat deboning and butchering tool, wherein the tip of the bone-holding portion crosses and extends beyond the front of the stem rod portion.

2. The deboning and butchering tool for meat according to claim 1, further comprising a finger rest on the other end of the stem rod portion, wherein the bone-holding portion is formed closer to the toe portion than the central position between the toe portion and the finger rest.

3. The bone-holding portion comprises a first rod portion extending laterally from the starting point of the stem rod portion, a second rod portion that is bent in the winding direction continuously from the first rod portion, and a third rod portion that is bent in the winding direction continuously from the second rod portion, wherein a puncture portion that is further bent in the winding direction is formed at the tip of the third rod portion, the bone-holding portion according to claim 1 or 2.

4. The deboning and butchering tool for meat according to claim 3, wherein when the toe portion is facing downwards and the stem rod portion is held vertically, the first rod portion extends horizontally from the stem rod portion, the second rod portion extends diagonally upward and forward from the first rod portion, and the third rod portion extends diagonally downward from the second rod portion in the opposite direction to the first rod portion.

5. A method for deboning the scapula from processed meat using the meat deboning and dismantling tool described in claim 1, If necessary, the process involves separating the muscle portion connecting the scapula and the humerus, The process involves grasping the other end of the stem rod portion with one hand and slightly rotating the stem rod portion so that the tip of the occlusal portion bites into the arcoaxial portion of the scapula, thereby embracing the arcoaxial portion within the occlusal portion. The process involves pressing the toe portion of the stem rod against the flattened area of ​​the scapula, and then using the toe portion as a fulcrum to pull up the stem rod. A method of deboning the scapula, including [specific method].

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