Thigh meat peeling device and thigh meat peeling method

Abstract

To provide a leg meat detachment device and method capable of improving quality of leg meat of deboned poultry, improving a detachment yield of a meat part from a shank, and further improving a processing speed.SOLUTION: A leg meat detachment device 1 comprises: an ankle holding part 2 for holding an ankle A of leg meat M of poultry; a meat pressing part 3 for pressing a meat part Mp in the vicinity of the ankle A; a meat insertion part 5 which is inserted into a space between the meat part Mp pressed by the meat pressing part 3 and the shank, and detaches the meat part Mp from the shank; and a meat cutting part 6 for cutting the meat part Mp in the vicinity of the ankle A .SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a thigh meat peeling device and a thigh meat peeling method.

Background Art

[0002] Conventionally, a device for automatically boning bird thigh meat (hereinafter simply referred to as bird thigh meat) cut from the thigh bone of a bird carcass has been known. After setting the bird thigh meat in the device, a process called a plurality of work stations is carried out step by step. The plurality of work stations include, in order, injecting tendons into the bird thigh meat, cutting the meat around the ankle of the bird thigh meat, peeling the meat up to the vicinity of the knee joint of the tibia, and cutting the joint muscle and knee cartilage. Further, as a subsequent station, there is an operation of peeling the meat from the thigh bone to bone out and discharging the remaining bone.

[0003] Here, in order to peel the meat up to the vicinity of the knee joint of the tibia after injecting tendons into the bird thigh meat and cutting the meat around the ankle of the bird thigh meat, first, the meat separator presses the cut portion of the meat from above. When the bird thigh meat is pulled up in this state, the meat is peeled up to the vicinity of the knee joint so that the meat is shaved off from the tibia by the meat separator.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the above-described conventional technology, when peeling the meat up to the vicinity of the knee joint of the tibia, the meat is crushed by the meat separator. For this reason, the quality (form) of the boned bird thigh meat may deteriorate. In addition, when cutting the meat around the ankle of the poultry leg meat, it is conceivable that the cutter deeply cuts near the ankle of the tibia. For this reason, there was a possibility that the tibia would break when the poultry leg meat was pulled up. As a result, it might not be possible to normally peel the meat from the tibia, and the yield of this peeling operation might deteriorate.

[0006] Furthermore, the pulling-up direction of the poultry leg meat is a direction orthogonal to the moving direction to each work station. For this reason, once the movement to each work station is stopped, the poultry leg meat is pulled up. As a result, there was a limit to the improvement of the processing speed of the poultry leg meat.

[0007] Therefore, the present invention provides a leg meat peeling device and a leg meat peeling method that can improve the quality of the boned poultry leg meat, improve the yield of peeling the meat from the tibia, and further improve the processing speed.

Means for Solving the Problems

[0008] In order to solve the above problems, a leg meat peeling device according to the present invention is a leg meat peeling device for peeling meat from a tibia in boned poultry leg meat cut from the femur of a poultry carcass, and includes an ankle holding part for holding the ankle of the poultry leg meat, a meat pressing part for pressing the meat near the ankle, a meat insertion part inserted between the meat part pressed by the meat pressing part and the tibia to separate the meat part from the tibia, and a meat cutting part for cutting the meat near the ankle of the meat part.

[0009] By configuring in this way, when peeling the meat from the tibia, it is possible to prevent the meat part from being crushed. For this reason, the quality of the boned poultry leg meat can be improved. In addition, when peeling the meat from the tibia, it is not necessary to cut the meat around the ankle of the poultry leg meat in advance. For this reason, it is possible to prevent the tibia from breaking around the ankle, and the yield of peeling the meat from the tibia can be improved. Furthermore, when peeling the meat from the tibia, the operation of lifting the poultry leg meat can be reduced, so the processing speed of the poultry leg meat can be improved.

[0010] In the above configuration, the poultry leg meat is marbled along the bone between the ankle and in front of the knee joint, and the meat pressing part presses the tibia in the meat part from the side where the marbling of the poultry leg meat is performed, pressing the patella side and the side opposite to the patella, and the meat cutting part may cut the meat part from the outer thigh side.

[0011] By configuring in this way, the meat can be reliably peeled from the tibia, and the form of the peeled meat can be maintained well. Also, the meat can be peeled from the tibia with good yield.

[0012] In the above configuration, a meat holding part may be provided on the side opposite to the meat pressing part across the poultry leg meat, for pressing the poultry leg meat from the side opposite to the meat pressing part.

[0013] By configuring in this way, the meat part near the ankle can be reliably pressed by the meat pressing part. As a result, the meat part is reliably pushed out from the tibia by the meat pressing part, and a meat insertion part can be reliably inserted between the tibia and the meat part.

[0014] In the above configuration, the meat pressing part is provided so as to be able to approach and separate from each other, and includes two pressing blocks having pressing end faces for pressing the meat part, and a biasing part for elastically biasing the two pressing blocks in a direction approaching each other, and the meat pressing part may press the meat part so that the tibia is interposed between the two pressing blocks.

[0015] By configuring in this way, the meat part can be pressed while aligning the two pressing blocks along the tibia as much as possible. For this reason, the meat part near the ankle can be pushed out from the tibia as much as possible. As a result, when a meat insertion part is inserted into the meat part, the amount of meat remaining on the tibia side can be reduced as much as possible. Therefore, the yield of peeling the meat from the tibia can be further improved.

[0016] In the above configuration, pressing convex portions are respectively provided on each of the pressing end faces on the opposing surface sides of the two pressing blocks, and on each of the pressing convex portions, a pressing chamfered portion whose interval between the two pressing convex portions gradually increases toward the tip may be formed on the opposing surface sides of the two pressing blocks.

[0017] By configuring in this way, the surface pressure when pressing the fleshy part by the two pressing blocks can be increased. As a result, each pressing convex portion bites into the fleshy part, and the fleshy part can be smoothly pushed out from the tibia by these pressing convex portions. Further, when the pressing convex portion abuts against the tibia, the pressing chamfered portion is smoothly moved along the tibia, and the two pressing convex portions are smoothly expanded. Therefore, the fleshy part can be pressed while more reliably aligning the two pressing blocks along the tibia.

[0018] In the above configuration, the meat pressing portion may include a regulating portion that regulates the amount of pressing of the fleshy part by the pressing block.

[0019] By configuring in this way, it is possible to prevent the amount of pressing of the fleshy part by the meat pressing portion from being too small or too large. Therefore, the amount of pressing of the fleshy part by the meat pressing portion can be appropriately maintained, and the meat insertion portion can be accurately inserted between the tibia and the fleshy part.

[0020] The method for stripping thigh meat according to the present invention is a method for stripping the fleshy part from the tibia in a bone-in bird thigh meat cut from the thigh bone of a slaughtered bird, including a meat pressing step of pressing the fleshy part near the ankle in a state of holding the ankle of the bird thigh meat, and a meat separating step of inserting a pointed and plate-shaped meat insertion portion between the fleshy part pressed in the meat pressing step and the tibia to separate the fleshy part from the tibia, and a meat cutting step of cutting the vicinity of the ankle of the fleshy part.

[0021] By adopting such a method, it is possible to prevent the meat part from being crushed when peeling the meat part from the tibia. Therefore, the quality of the boned chicken leg meat can be improved. In addition, when peeling the meat part from the tibia, it is not necessary to cut the meat part around the ankle of the chicken leg meat in advance. Therefore, it is possible to prevent the tibia from breaking around the ankle, and the yield of peeling the meat part from the tibia can be improved. Furthermore, when peeling the meat part from the tibia, the operation of lifting the chicken leg meat can be reduced, so the processing speed of the chicken leg meat can be improved.

[0022] In the above method, in the meat cutting step, in a state where the meat part is separated from the tibia by the meat separation step, the vicinity of the ankle of the meat part may be cut.

[0023] By adopting such a method, the vicinity of the ankle of the meat part can be easily cut.

[0024] In the above method, in the chicken leg meat, between the ankle and in front of the knee joint, tendon insertion is performed along the bone. In the meat pressing step, the tibia in the meat part is sandwiched from the side where the tendon insertion of the chicken leg meat is performed, and the patella side and the side opposite to the patella are pressed. In the meat cutting step, the meat part may be cut from the outer thigh side.

[0025] By adopting such a method, the meat part can be surely peeled from the tibia, and the form of the peeled meat part can be maintained well. In addition, the meat part can be peeled from the tibia with a good yield.

[0026] In the above method, in the meat separation step, the meat insertion part may be inserted from the patella side of the chicken leg meat.

[0027] By adopting such a method, the meat insertion part can be properly inserted into the meat part.

[0028] In the above method, when performing the meat pressing step, a meat holding step of holding the chicken leg meat toward the side opposite to the pressing direction by the meat pressing step may be included.

[0029] By adopting such a method, the meat portion near the ankle can be reliably pressed by the meat pressing portion. As a result, the meat portion is reliably extruded from the tibia by the meat pressing portion, and the meat insertion portion can be reliably inserted between the tibia and the meat portion.

Effect of the Invention

[0030] According to the present invention, the quality of the boned chicken leg meat can be improved, the peeling yield of the meat portion from the tibia can be improved, and the processing speed can be further improved.

Brief Description of the Drawings

[0031]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Mode for Carrying Out the Invention

[0032] Next, embodiments of the present invention will be described with reference to the drawings.

[0033] <Chicken leg meat peeling device> FIG. 1 is a schematic configuration diagram of the chicken leg meat peeling device 1. FIG. 2 is a side view of the chicken leg meat M held by the ankle holding part 2. The chicken leg meat peeling device 1 is a device that peels the meat part Mp between the ankle A of the chicken leg meat M and in front of the knee joint K from the tibia S. Hereinafter, in the state where the chicken leg meat peeling device 1 is placed on a floor (not shown), the vertical direction and the horizontal direction are simply referred to as the vertical direction and the horizontal direction, respectively.

[0034] As shown in FIGS. 1 and 2, the chicken leg meat peeling device 1 includes an ankle holding part 2 that holds the ankle A of the chicken leg meat M, a meat pressing part 3 provided directly below the ankle holding part 2, and a meat pressing part 3 with the chicken leg meat M held by the ankle holding part 2 sandwiched therebetween. A meat pressing part 4 provided on the opposite side, and a plate-shaped meat insertion part 5 provided between the meat pressing part 3 and the meat pressing part 4 and at a position horizontally facing the chicken leg meat M held by the ankle holding part 2, and a meat cutting part 6 provided in the vicinity of the meat insertion part 5.

[0035] <Ankle holding part> The ankle holding part 2 includes a vertically long hanger 7 and a hook 8 provided so as to be openable and closable with respect to the hanger 7. At the lower end of the hanger 7, a bifurcated claw part 7a that bends and extends in the horizontal direction is formed. The ankle A of the chicken leg meat M is caught between these claw parts 7a, and the chicken leg meat M is suspended from the hanger 7. In this state, the chicken leg meat M faces the patella P in the direction opposite to the hanger 7 (the protruding direction of the claw part 7a).

[0036] In the following description, it is assumed that the ankle A of the poultry leg meat M is held by the ankle holding part 2, and the description may be made with reference to the poultry leg meat M. Further, in the posture where the poultry leg meat M is suspended from the hanger 7, the side of the patella P may be referred to as the front, and the side opposite to the patella P may be referred to as the rear. Furthermore, in the posture where the poultry leg meat M is suspended from the hanger 7, the direction of the inner thigh Ti and the outer thigh To of the poultry leg meat M, that is, the direction along the horizontal direction and orthogonal to the front-rear direction may be referred to as the width direction. The direction of the inner thigh Ti of the poultry leg meat M may be referred to as the inner direction, and the direction of the outer thigh To of the poultry leg meat M may be referred to as the outer direction.

[0037] The hook 8 presses the ankle A of the poultry leg meat M suspended from the claw part 7a in the closed state from the front (the patella P side). Thereby, the ankle A of the poultry leg meat M is held by being sandwiched between the hanger 7 and the hook 8. The closed state of the hook 8 is maintained by, for example, a spring (not shown). The spring elastically biases the hook 8 in the closing direction. The ankle A is hooked on the claw part 7a of the hanger 7 with the hook 8 in the opened state against the elastic force of the spring, and then the hook 8 is closed.

[0038] <Meat pressing part> FIG. 3 is a schematic configuration diagram of the meat pressing part 3 and the meat holding part 4 as viewed from above. As shown in FIGS. 1 to 3, the meat pressing part 3 is disposed directly below the ankle holding part 2 and inward of the inner thigh Ti side of the poultry leg meat M. The meat pressing part 3 presses the meat part Mp near the ankle A from the inner thigh Ti side. The meat pressing part 3 includes a frame body 11, two pressing blocks 12a and 12b (front pressing block 12a, rear pressing block 12b) provided in the frame body 11, and a coil spring (an example of the biasing part in the claims) 13 that biases an elastic force to each of the pressing blocks 12a and 12b.

[0039] The frame body 11 is formed in a frame shape that is long in the width direction when viewed from the vertical direction. That is, the frame body 11 includes two side walls 14 that are arranged in the front-rear direction and are long in the width direction, and a regulating bar 15 that straddles the end on the side of the inner thigh M (the end on the side of the ankle holding portion 2) of the two side walls 14. The frame body 11 is provided so as to be slidable in the width direction. In other words, the frame body 11 is provided so as to be able to approach and separate from the inner thigh M. The frame body 11 slides by, for example, an air cylinder (not shown). The end surface on the side of the inner thigh M of the regulating bar 15 functions as a reference surface 15a that abuts against the inner thigh Ti of the inner thigh M and positions the inner thigh M with respect to the meat pressing portion 3 (details will be described later).

[0040] The two pressing blocks 12a and 12b are arranged side by side in the front-rear direction with a slight interval. The two pressing blocks 12a and 12b are formed symmetrically with respect to a plane along the vertical and width directions. For this reason, only the front pressing block 12a arranged in the front among the two pressing blocks 12a and 12b will be described. Regarding the rear pressing block 12b arranged in the rear among the two pressing blocks 12a and 12b, basically, the same reference numerals as those of the front pressing block 12a will be used for description and the description will be omitted, and it will be described as necessary.

[0041] The front pressing block 12a includes a rectangular parallelepiped base block 25 that is arranged in the frame body 11 and is long in the width direction, an upper pressing plate 26 that is arranged on the upper surface of the base block 25, and a lower pressing plate 27 that is arranged on the lower surface of the base block 25. The thickness of the base block 25 in the vertical direction is slightly thicker than the thickness of the regulating bar 15 in the vertical direction. The end surface 25c on the side of the inner thigh M of the base block 25 is parallel to the regulating bar 15.

[0042] The base block 25 is provided so as to be slidable in the width direction with respect to the frame body 11. In other words, the base block 25 is provided so as to be able to approach and separate from the chicken leg meat M with respect to the frame body 11. The base block 25 slides, for example, by an air cylinder (not shown). Such a base block 25 functions as a regulating portion 20 that cooperates with the regulating bar 15 to regulate the amount of pressing of each pressing block 12a, 12b against the chicken leg meat M (details will be described later).

[0043] The upper pressing plate 26 and the lower pressing plate 27 are formed symmetrically with respect to a plane along the front-rear direction and the width direction. For this reason, only the upper pressing plate 26 will be described. Regarding the lower pressing plate 27, basically, the same reference numerals as those of the upper pressing plate 26 are given and the description is omitted, and it will be described as necessary.

[0044] The upper pressing plate 26 is a plate-like member that is long in the width direction and whose plate thickness direction coincides with the vertical direction. The width of the upper pressing plate 26 in the front-rear direction is substantially the same as the width of the base block 25 in the front-rear direction. The upper pressing plate 26 protrudes from the base block 25 toward the chicken leg meat M. More specifically, the upper pressing plate 26 slightly protrudes from the regulating bar 15 in a state where the base block 25 is most separated from the chicken leg meat M with respect to the frame body 11. Since the thickness of the base block 25 in the vertical direction is slightly thicker than the thickness of the regulating bar 15 in the vertical direction, the regulating bar 15 is interposed between the upper pressing plate 26 and the lower pressing plate 27.

[0045] The end face on the chicken leg meat M side of the upper pressing plate 26 becomes a pressing end face 26a that presses the chicken leg meat M. On the pressing end face 26a, pressing convex portions 18 protrude toward the chicken leg meat M on the opposing surface side of each pressing block 12a, 12b. On the pressing convex portions 18, chamfered portions (an example of the pressing chamfered portion in the claims) 18a are formed on the opposing surface side of each pressing block 12a, 12b. The chamfered portions 18a are formed in an arc shape such that the distance between the two pressing convex portions gradually increases toward the tip (chicken leg meat M).

[0046] These two pressing blocks 12a and 12b are provided so as to be slidable in the front-rear direction within the frame body 11. In other words, the two pressing blocks 12a and 12b are provided so as to be able to approach and separate from each other within the frame body 11. The distance between the two pressing blocks 12a and 12b in the state where they are closest to each other is such that the tibia S of the chicken leg meat M cannot pass between the two pressing blocks 12a and 12b. The coil spring 13 elastically biases each of the pressing blocks 12a and 12b in the direction of approaching each other.

[0047] <Meat pressing part> As shown in FIG. 1, the meat pressing part 4 is disposed outward from the outer thigh To side of the chicken leg meat M and slightly below the meat pressing part 3. The meat pressing part 4 presses the outer thigh To of the chicken leg meat M. The meat pressing part 4 includes an actuator 21 and a pressing bar 22 provided on the actuator 21.

[0048] 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 provided so as to be slidable with respect to the cylinder tube 21a. The actuator 21 is arranged such that the sliding direction of the piston rod 21b is in the width direction and the tip of the piston rod 21b faces the chicken leg meat M side.

[0049] A pressing bar 22 is provided at the tip 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 and separates from the chicken leg meat M. In a state where the pressing bar 22 approaches the chicken leg meat M, the pressing bar 22 presses from the outer thigh To side slightly above the knee joint K.

[0050] <Meat cutting part> The meat cutting part 6 is provided in the vicinity of the meat insertion part 5 and outward from the outer thigh To of the chicken leg meat M. The meat cutting part 6 cuts the meat part Mp near the ankle A from the outside in a state where the meat insertion part 5 is inserted into the chicken leg meat M. The meat cutting part 6 includes a round blade cutter 41 and a driving part 42 that rotationally drives the round blade cutter 41.

[0051] 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 poultry leg meat M and at substantially the same height as the upper pressing plate 26 of the meat pressing part 4. The driving part 42 is, for example, an electric motor. However, it is not limited to this, as long as it can rotationally drive the round blade cutter 41. For example, it is also possible to use an air motor or the like instead of the electric motor.

[0052] Such a meat cutting part 6 is provided so as to be able to approach and separate from the poultry leg meat M in the horizontal direction. When approaching the poultry leg meat M, the meat part Mp near the ankle A is cut by the round blade cutter 41, and finally the meat part Mp is peeled off from the tibia S. Hereinafter, the operation of the leg meat peeling device 1 will be described in detail.

[0053] <Operation of the leg meat peeling device> Next, the operation of the leg meat peeling device 1 will be described. As shown in FIG. 2, the poultry leg meat M set in the leg meat peeling device 1 has its ankle A held by the ankle holding part 2 and is suspended. In the poultry leg meat M, muscle injection has been performed along the tibia S in advance between the ankle A of the poultry leg meat M and in front of the knee joint K. In this state, the inner thigh Ti of the poultry leg meat M and the meat pressing part 3 face each other in the width direction.

[0054] More specifically, the center between the respective pressing blocks 12a, 12b in the meat pressing part 3 and the tibia S near the ankle A of the poultry leg meat M face each other in the sliding direction in the width direction of the respective pressing blocks 12a, 12b. From this state, the meat pressing part 3 is pressed toward the inner thigh Ti of the poultry leg meat M (meat pressing step).

[0055] In addition, with the edible bird leg meat M suspended from the ankle holding part 2, the outer leg To of the edible bird leg meat M and the meat pressing part 4 face each other in the width direction. From this state, the outer leg To of the edible bird leg meat M is pressed by the pressing bar 22 of the meat pressing part 4 (meat pressing step). Hereinafter, the meat pressing step and the meat pressing step will be specifically described.

[0056] First, the meat pressing step will be specifically described. As shown in FIG. 3, the pressing bar 22 is pushed out toward the edible bird leg meat M by the actuator 21. When the actuator 21 is, for example, an air cylinder, the outer leg To of the edible bird leg meat M is elastically pressed by the pressing bar 22 by air pressure. For this reason, depending on the size of the edible bird leg meat M, the pressing bar 22 may be pushed back by the resistance of the edible bird leg meat M. In this way, the meat pressing part 4 appropriately presses the outer leg To of the edible bird leg meat M according to the size of the edible bird leg meat M. It is possible to prevent the edible bird leg meat M from being pressed more than necessary by the actuator 21.

[0057] Next, the meat pressing step will be specifically described. When pressing the meat pressing part 3 toward the inner leg Ti of the edible bird leg meat M, first, the meat pressing part 3, together with the frame body 11, is pushed out toward the edible bird leg meat M with the frame body 11 integrally (see arrow Y1 in FIG. 3). Then, the reference surface 15a of the regulating bar 15 abuts against the inner leg Ti of the edible bird leg meat M. Thereby, the positioning of the edible bird leg meat M with respect to the meat pressing part 3 is performed.

[0058] At this time, each of the pressing blocks 12a, 12b (base block 25) is in a state of being most separated from the edible bird leg meat M with respect to the frame body 11. In this state, the pressing end surfaces 26a of the respective pressing plates 26, 27 slightly protrude from the reference surface 15a (regulating bar 15). For this reason, the pressing end surfaces 26a of the respective pressing plates 26, 27 slightly press the inner leg Ti of the edible bird leg meat M. Also, a slight part of the tibia S enters between the pressing convex portions 18 of the upper pressing plate 26 and the lower pressing plate 27 in the front pressing block 12a and the pressing convex portions 18 of the upper pressing plate 26 and the lower pressing plate 27 in the rear pressing block 12b.

[0059] Here, the pressing convex portion 18 is formed only on a part of the pressing end face 26a (the facing surface side of each of the pressing blocks 12a and 12b in the pressing end face 26a). Therefore, the surface pressure of the pressing convex portion 18 on the inner thigh Ti increases, and the pressing convex portion 18 easily bites into the inner thigh Ti. As a result, it becomes easier for the tibia S to enter between the pressing convex portion 18 of the front pressing block 12a and the pressing convex portion 18 of the rear pressing block 12b.

[0060] Also, the two pressing blocks 12a and 12b are in the closest state by the coil spring 13. The distance between the two pressing blocks 12a and 12b at this time is such that the tibia S of the edible bird leg meat M cannot pass between these pressing blocks 12a and 12b. For this reason, when the tibia S tries to enter between the two pressing blocks 12a and 12, the pressing convex portions 18 of the two pressing blocks 12a and 12b are pushed apart by the tibia S against the spring force of the coil spring 13 (see arrow Y2 in FIG. 5). At this time, since the chamfered portion 18a is formed on each pressing convex portion 18, each pressing convex portion 18 is smoothly pushed apart along the tibia S.

[0061] FIG. 4 is an operation explanatory view of the meat pressing portion 3 and the meat holding portion 4. Subsequently, as shown in FIG. 4, each of the pressing blocks 12a and 12b slides toward the edible bird leg meat M with respect to the frame body 11 (see arrow Y3 in FIG. 4). Then, while leaving the tibia S in place, the meat portions Mp before and after the tibia S are pushed out by the pressing blocks 12a and 12b so as to be further rolled outward.

[0062] The two pressing blocks 12a and 12b slide until the end face 25c of the base block 25 abuts against the regulating bar 15 of the frame body 11. The two pressing blocks 12a and 12b press the fleshy parts Mp before and after the tibia S by the amount of the slide movement, and push out this fleshy part Mp outward. Since the chicken leg meat M is in contact with the reference surface 15a of the regulating bar 15, the pressing amount of each pressing block 12a, 12b against the chicken leg meat M is always constant. That is, the regulating bar 15 and the base block 25 function as a regulating portion 20 that regulates the pressing amount of each pressing block 12a, 12b against the chicken leg meat M.

[0063] FIG. 5 and FIG. 6 are operation explanatory views of the meat insertion portion 5. Subsequently, the meat insertion portion 5 is inserted between the fleshy part Mp pressed by the meat pressing portion 3 and the tibia S (meat separation step). Specifically, as shown in FIG. 5, while maintaining the state in which the fleshy part Mp is pressed by the meat pressing portion 3, the ankle holding portion 2 and the meat pressing portion 3 are moved forward toward the meat insertion portion 5 (see arrow Y4 in FIG. 5). That is, with the patella P of the chicken leg meat M facing the meat insertion portion 5 side, the chicken leg meat M is moved toward the meat insertion portion 5 (forward).

[0064] Then, the meat insertion portion 5 is inserted into the fleshy part Mp from the patella P side. Then, the meat insertion portion 5 passes between the upper pressing plate 26 and the lower pressing plate 27 of each pressing block 12a, 12b. After that, the meat insertion portion 5 is surely inserted into the fleshy part Mp pressed by the meat pressing portion 3 near the ankle A.

[0065] The position of the tip of the meat insertion portion 5 is located slightly outside the center of the tibia S when viewed from the vertical direction. For this reason, when the chicken leg meat M is moved forward, the meat insertion portion 5 abuts against the tibia S. Then, the meat insertion portion 5 is displaced so as to ride over the tibia S (so as to be separated from the tibia S) (see arrow Y5 in FIG. 5). When the tip of the meat insertion portion 5 passes through the tibia S, it returns to the original position. In this way, the tip of the meat insertion portion 5 is inserted along the tibia S while making the thickness in the width direction as thin as possible.

[0066] After that, as shown in FIG. 6, when the poultry leg meat M is further moved forward (see arrow Y6 in FIG. 6), the meat insertion portion 5 pushes out the meat portion Mp near the ankle A to the outside. Then, the meat portion Mp is further separated from the tibia S. At this time, the meat insertion portion 5 gradually and smoothly separates the meat portion Mp from the tibia S. Therefore, it is possible to prevent the meat portion Mp from being damaged.

[0067] After that, when the poultry leg meat M is further moved forward, the meat insertion portion 5 is inserted along the tibia S. Then, the meat insertion portion 5 separates the meat portion Mp from near the neck A of the tibia S to in front of the knee joint K. At this time, the meat insertion portion 5 gradually and smoothly separates the meat portion Mp from the tibia S. Therefore, it is possible to prevent the meat portion Mp from being damaged.

[0068] FIG. 7 is an operation explanatory view of the meat cutting portion 6. Subsequently, the meat cutting portion 6 cuts the vicinity of the ankle A of the meat portion Mp (meat cutting step). Specifically, as shown in FIG. 7, while horizontally moving the round blade cutter 41 of the meat cutting portion 6, 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.

[0069] Here, the round blade cutter 41 is disposed at substantially the same height as the upper pressing plate 26 of the meat pressing portion 4. Moreover, the vicinity of the ankle A of the meat portion Mp is separated so as to be pushed out to the outside from the tibia S by the meat insertion portion 5. Therefore, an appropriate tension is applied to the meat portion Mp at the location where the round blade cutter 41 passes. Thus, the meat portion Mp is surely cut by the round blade cutter 41.

[0070] In the meat separation step, which is the step prior to the meat cutting step, the meat portion Mp is separated from near the neck A of the tibia S to in front of the knee joint K (see Fig. 2). Therefore, by cutting the meat portion Mp near the ankle A of the meat portion Mp in the meat cutting step, the meat portion Mp is completely peeled off from the tibia S. Thereby, the operation of the thigh meat peeling device 1 is completed.

[0071] As described above, the thigh meat peeling device 1 includes an ankle holding portion 2 that holds the ankle A of the poultry thigh meat M, a meat pressing portion 3 that presses the meat portion Mp near the ankle A, a meat insertion portion 5 that is inserted 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 that cuts the meat portion Mp 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 crushed as in the conventional method. Thus, the quality of the boned poultry thigh meat M can be improved.

[0072] Also, when peeling the meat portion Mp from the tibia S, it is not necessary to cut the meat portion Mp around the ankle A of the poultry thigh meat M in advance as in the conventional method. Therefore, it is possible to prevent the tibia S from breaking around the ankle A, and the peeling yield of the meat portion Mp from the tibia S can be improved. Furthermore, when peeling the meat portion Mp from the tibia S, it is possible to reduce the operation of pulling up the poultry thigh meat M as in the conventional method. Therefore, the processing speed of the poultry thigh meat M can be improved.

[0073] When peeling the meat portion Mp from the tibia S, the inner thigh Ti of the poultry thigh meat M is injected with tendons. And the meat pressing portion 3 presses the meat portion from the inner thigh Ti to the outer thigh To of the poultry thigh meat M. At this time, the meat portions Mp on both the front and rear sides of the tibia S are pressed. Also, the meat cutting portion 6 cuts the meat portion Mp from the outside. Therefore, the meat portion Mp can be surely peeled off from the tibia S. As a result, the form of the peeled meat portion Mp can be maintained well. Also, the meat portion Mp can be peeled off from the tibia S with a good yield.

[0074] The leg meat peeling device 1 is provided with a meat pressing portion 4 that presses the edible bird leg meat M from the side (outer side) opposite to 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.

[0075] The meat pressing portion 3 includes two pressing blocks 12a, 12b and a coil spring 13 that elastically biases the two pressing blocks 12a, 12b in a direction approaching each other. Therefore, the meat portion Mp can be pressed while aligning the two pressing blocks 12a, 12b along the tibia S as much as possible. As a result, the meat portion Mp near the ankle A can be pushed out from the tibia S as much as possible. Therefore, when the meat insertion portion 5 is inserted into the meat portion Mp, the amount of the meat portion Mp remaining on the tibia S side can be reduced as much as possible. Thus, the peeling yield of the meat portion Mp from the tibia S can be further improved.

[0076] On each pressing plate 26, 27 of each pressing block 12a, 12b, a pressing convex portion 18 is formed on the pressing end face 26a. Further, a chamfered portion 18a is formed on the pressing convex portion 18. Therefore, the surface pressure when pressing the meat portion Mp by the two pressing blocks 12a, 12b can be increased. As a result, the pressing convex portions 18 bite into the meat portion Mp, and the meat portion Mp can be smoothly pushed out from the tibia S by these pressing convex portions 18. Further, when the pressing convex portion 18 abuts against the tibia S, the chamfered portion 18a is smoothly moved along the tibia S, and the two pressing convex portions 18 are smoothly expanded. Therefore, the meat portion Mp can be pressed while more reliably aligning the two pressing blocks 12a, 12b along the tibia S.

[0077] The meat pressing part 3 includes a regulating bar 15 and a base block 25 as a regulating part 20 that regulates the pressing amount of the meat part Mp by the pressing blocks 12a and 12b. Therefore, it is possible to prevent the pressing amount of the meat part Mp by the meat pressing part 3 from being too small or too large. As a result, the pressing amount of the meat part Mp by the meat pressing part 3 can be appropriately maintained. Thus, the meat insertion part 5 can be accurately inserted between the tibia S and the meat part Mp.

[0078] As a method of peeling the meat part Mp from the tibia S of the edible bird leg meat M, it has a meat pressing step, a meat separating step, and a meat cutting step. By adopting such a method, it is possible to prevent the meat part Mp from being crushed as in the conventional case when peeling the meat part Mp from the tibia S. Therefore, the quality of the boneless edible bird leg meat M can be improved. Also, it is possible to prevent the tibia S from breaking around the ankle A, and the peeling yield of the meat part Mp from the tibia S can be improved. Furthermore, the processing speed of the edible bird leg meat M can be improved.

[0079] In the meat cutting step, in a state where the meat part Mp is separated from the tibia S by the meat separating step, the vicinity of the ankle A of the meat part Mp is cut. Therefore, when the meat part Mp is cut by the round blade cutter 41 of the meat cutting part 6, it is possible to prevent the meat part Mp from being pushed by the round blade cutter 41 and escaping. Thus, the vicinity of the ankle A of the meat part Mp can be easily cut by the meat cutting part 6.

[0080] When inserting the meat insertion part 5 into the edible bird leg meat M, the meat insertion part 5 is inserted from the side of the patella P. Therefore, compared with the case of inserting the meat insertion part 5 from the side opposite to the patella P, the meat insertion part 5 can be appropriately inserted into the meat part Mp.

[0081] The present invention is not limited to the above-described embodiments, and includes those obtained by making various modifications to the above-described embodiments without departing from the gist of the present invention.

[0082] For example, in the above-described embodiment, the case where the chicken leg meat M is suspended by the ankle holding portion 2 has been described. However, it is not limited to this, and the ankle holding portion 2 only needs to hold the ankle A of the chicken leg meat M. For example, the chicken leg meat M may be placed on a workbench (not shown) so as to lie thereon. And it may be configured to hold the ankle A of the placed chicken leg meat M. In this case, the ankle holding portion 2 may be configured to move, for example, in the horizontal direction according to the posture of the chicken leg meat M. Also, in such a case, since the workbench functions as the meat pressing portion 4, the meat pressing portion 4 can be deleted.

[0083] In the above-described embodiment, the case where the hook 8 of the ankle holding portion 2 is maintained in the closed state by a spring (not shown) has been described. However, it is not limited to this, and the hook 8 only needs to be configured to be openable and closable with respect to the hanger 7 and to be able to maintain the closed state. For example, a toggle mechanism may be used to provide the hook 8 to be openable and closable with respect to the hanger 7. Further, the chicken leg meat M may be suspended only by the hanger 7 without providing the hook 8.

[0084] In the above-described embodiment, the case where the meat pressing portion 3 includes two pressing blocks 12a, 12b and a coil spring 13 that elastically biases the two pressing blocks 12a, 12b in a direction approaching each other has been described. However, it is not limited to this, and the meat pressing portion 3 only needs to be configured to be able to press the meat portion Mp near the ankle A from the side where the tendon is inserted. For example, one of the two pressing blocks 12a, 12b may be used, or three or more pressing blocks may be used. Also, an elastic member such as rubber may be used instead of the coil spring 13. In addition, any member that can elastically bias the two pressing blocks 12a, 12b in a direction approaching each other may be used.

[0085] In the above-described embodiment, the case where the two pressing blocks 12a and 12b are provided so as to be slidable in the front-rear direction on the base block 25 has been described. However, the present invention is not limited to this, and the two pressing blocks 12a and 12b may be provided so as to be able to approach and separate from each other on the base block 25. For example, the proximal ends of the two pressing blocks 12a and 12b may be rotatably supported on the base block 25. By configuring in this way, the pressing convex portion 18 sides of the two pressing blocks 12a and 12b approach and separate from each other.

[0086] In the above-described embodiment, the case where the frame body 11 of the meat pressing portion 3 and each of the pressing blocks 12a and 12b slide by, for example, an air cylinder has been described. However, the present invention is not limited to this, and various actuators can be used to slide the frame body 11 and each of the pressing blocks 12a and 12b.

[0087] In the above-described embodiment, the case where the regulating portion 20 is provided to regulate the pressing amount of each of the pressing blocks 12a and 12b against the chicken leg meat M has been described. The case where the regulating bar 15 and the base block 25 function as the regulating portion 20 has been described. However, the present invention is not limited to this, and the regulating portion 20 may not be provided. For example, the pressing amount of each of the pressing blocks 12a and 12b against the chicken leg meat M may be regulated by an actuator such as an air cylinder that slides each of the pressing blocks 12a and 12b.

[0088] In the above-described embodiment, in the meat separation step, the case where the meat insertion portion 5 is inserted into the meat portion Mp by moving the chicken leg meat M toward the meat insertion portion 5 has been described. However, the present invention is not limited to this, and the meat insertion portion 5 may be inserted into the meat portion Mp by moving the meat insertion portion 5 toward the chicken leg meat M.

[0089] In the above-described embodiment, the case where the round blade cutter 41 of the meat cutting portion 6 is moved horizontally while approaching the round blade cutter 41 to the vicinity of the ankle A of the meat portion Mp and cutting the vicinity of the ankle A of the meat portion Mp has been described. However, the present invention is not limited to this, and the meat cutting portion 6 may be fixed and the bird leg meat M (ankle holding portion 2) may be moved horizontally so as to pass through the round blade cutter 41.

[0090] In the above-described embodiment, the case where the meat portion Mp is cut from the outside by the meat cutting portion 6 has been described. However, the present invention is not limited to this, and the meat cutting portion 6 only needs to be able to cut the vicinity of the ankle A of the meat portion Mp into which the meat insertion portion 5 is inserted. For example, a knife may be used as the meat cutting portion 6. The knife may be inserted between the tibia S and the meat portion Mp, and the vicinity of the ankle A of the meat portion Mp may be cut from the inside of the meat portion Mp.

[0091] In the above-described embodiment, the case where, in the meat cutting step, the vicinity of the ankle A of the meat portion Mp is cut in a state where the meat insertion portion 5 is inserted into the meat portion Mp has been described. However, the present invention is not limited to this, and the vicinity of the ankle A of the meat portion Mp may be cut by the meat cutting portion 6 regardless of the order of each step. For example, after pulling out the meat insertion portion 5 from the meat portion Mp, the vicinity of the ankle A of the meat portion Mp may be cut by the meat cutting portion 6. Further, for example, after previously cutting the vicinity of the ankle A of the meat portion Mp by the meat cutting portion 6, the meat insertion portion 5 may be inserted into the meat portion Mp so as to follow the tibia S.

Explanation of Reference Numerals

[0092] 1... thigh meat peeling device 2... ankle holding portion 3... meat pressing portion 4... meat holding portion 5... meat insertion portion 6... meat cutting portion 12a... front pressing block (pressing block) 12b... rear pressing block (pressing block) 13... coil spring (biasing portion) 15... regulating bar (regulating portion) 15a... reference plane 18... pressing convex portion 18a... Chamfered portion (Press chamfered portion) 20... Regulation part 25... Base block (Regulation part) 26... Upper pressing plate 26a... Pressing end face 27... Lower pressing plate A... Ankle F... Femur K... Knee joint M... Chicken thigh meat Mp... Muscle part P... Patella S... Tibia Ti... Inner leg To... Outer leg

Claims

1. A thigh meat peeling device for peeling meat from the tibia in a bird thigh meat with bone cut from the thigh bone of a bird carcass, comprising: an ankle holding part for holding the ankle of the bird thigh meat; a meat pressing part for pressing the meat part near the ankle; a meat insertion part inserted between the meat part pressed by the meat pressing part and the tibia to separate the meat part from the tibia; a meat cutting part for cutting the meat part near the ankle of the meat part; characterized in that it comprises: a thigh meat peeling device.

2. In the bird thigh meat, muscle injection is performed along the bone between the ankle and in front of the knee joint, the meat pressing part presses the tibia in the meat part from the side where the muscle injection of the bird thigh meat is performed, sandwiching the knee joint side and the side opposite to the knee joint, the meat cutting part cuts the meat part from the outer thigh side, characterized in that the thigh meat peeling device according to claim 1.

3. A meat pressing part provided on the side opposite to the meat pressing part with the bird thigh meat sandwiched therebetween, and comprising a meat holding part for pressing the bird thigh meat from the side opposite to the meat pressing part, characterized in that the thigh meat peeling device according to claim 1 or claim 2.

4. The meat pressing part is provided so as to be able to approach and separate from each other, and includes two pressing blocks having pressing end faces for pressing the meat part, a biasing part for elastically biasing the two pressing blocks in a direction approaching each other, characterized in that it comprises: the meat pressing part presses the meat part so that the tibia is interposed between the two pressing blocks, characterized in that the thigh meat peeling device according to claim 1 or claim 2.

5. On each of the pressing end faces, pressing convex parts are respectively provided on the opposing surface sides of the two pressing blocks, on each of the pressing convex parts, a pressing chamfering part is formed on the opposing surface sides of the two pressing blocks, and the distance between the two pressing convex parts gradually increases toward the tip, characterized in that the thigh meat peeling device according to claim 4.

6. The meat pressing part includes a regulating part for regulating the amount of pressing of the meat part by the pressing block, characterized in that the thigh meat peeling device according to claim 4.

7. A thigh meat peeling method for peeling meat from the tibia in a bird thigh meat with bone cut from the thigh bone of a bird carcass, comprising: a meat pressing step of pressing the meat part near the ankle while holding the ankle of the bird thigh meat; A meat separation step of inserting a meat insertion part that is pointed at the tip and plate-shaped between the meat part pressed by the meat pressing step and the tibia to separate the meat part from the tibia; A meat cutting step of cutting the vicinity of the ankle of the meat part; having; A method for peeling off thigh meat, characterized by this.

8. In the meat cutting step, in a state where the meat part is separated from the tibia by the meat separation step, the vicinity of the ankle of the meat part is cut. The method for peeling off thigh meat according to claim 7, characterized by this.

9. In the edible bird thigh meat, muscle injection is performed along the bone between the ankle and in front of the knee joint. In the meat pressing step, the tibia in the meat part is sandwiched from the side where the muscle injection of the edible bird thigh meat is performed, and the patella side and the side opposite to the patella are pressed. In the meat cutting step, the meat part is cut from the outer thigh side. The method for peeling off thigh meat according to claim 7 or claim 8, characterized by this.

10. In the meat separation step, the meat insertion part is inserted from the patella side of the edible bird thigh meat. The method for peeling off thigh meat according to claim 7 or claim 8, characterized by this.

11. When performing the meat pressing step, it has a meat holding step of holding the edible bird thigh meat in a direction opposite to the pressing direction by the meat pressing step. The method for peeling off thigh meat according to claim 7 or claim 8, characterized by this.

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