Bone-in meat clamping device, bone-in meat scoring device, and bone-in meat scoring method

Abstract

To provide a clamp device for meat with bone, a device for making a cut in meat with bone and a method for making a cut in meat with bone which can easily make a cut in the vicinity of a boundary between a bone part and a meat part of the meat with bone.SOLUTION: A clamp device for meat with bone includes a pair of grip blocks 14 and a displacement regulation part. The grip block 14 includes a grip part and an excess meat sandwiching part 23. The pair of grip blocks 14 can be relatively displaced in a direction in which the grip parts and the excess meat sandwiching parts 23 thereof approach / separate from each other. The grip part can be brought into contact with the outer peripheral surface around a bone part b of the meat 2 with bone. The excess meat sandwiching parts 23 sandwich the excess meat sm of the meat 2 with bone gripped by the grip parts. The displacement regulation part regulates displacement in the separation direction of the pair of grip blocks 14 gripping the meat 2 with bone.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a clamping device for bone-in meat, a device for scoring bone-in meat, and a method for scoring bone-in meat. [Background technology]

[0002] BACKGROUND ART In recent years, meat peeling devices (deboning devices) for peeling meat from bone-in meat such as pork and chicken have been developed (see, for example, Patent Document 1).

[0003] In this type of meat peeling device, the end of the bone (for example, the ankle) of the bone-in meat is gripped by a clamping device, and in this state the bone-in meat is transported to various processing stations for various processing. In the meat peeling processing station, the bone-in meat with the ankle gripped by the clamping device is scored along the bone with a scoring blade, and then the meat around the bone is cut with a round blade and the meat is peeled with a meat separator.

[0004] The clamping device for gripping the end of a bone has a bottom plate that is maintained in a substantially horizontal position and is provided with a substantially U-shaped locking groove, which locks the end of the bone of a bone-in piece of meat. The end of the bone of a bone-in piece of meat, such as an ankle, has an outer diameter that increases toward the end in the extension direction. The clamping device utilizes the shape characteristics of the end of the bone to lock the larger outer diameter part of the bone on the left and right side edges of the locking groove.

[0005] The creasing blade pierces the bone-in meat suspended from the clamping device near the boundary between the bone and the meat from a direction perpendicular to the extension direction of the bone of the bone-in meat. In this state, the clamping device is raised by the operation of the actuator, causing the bone-in meat to rise relative to the creasing blade. As a result, a slit (crease) is formed in the bone-in meat along the extension direction of the bone. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 5331244 Summary of the Invention [Problem to be solved by the invention]

[0007] However, it is difficult to accurately insert the creasing blade into the boundary between the bone and the meat of bone-in meat held by the clamping device. If the tip of the creasing blade pierces the bone, part of the bone will be damaged, making the subsequent deboning process difficult to carry out. Furthermore, if the tip of the creasing blade is inserted too far from the bone, a large amount of meat will remain on the bone side during the subsequent deboning process, resulting in a reduced meat yield.

[0008] Therefore, the present invention aims to provide a bone-in meat clamping device, a bone-in meat scoring device, and a bone-in meat scoring method that can easily score the area near the boundary between the bone and meat of bone-in meat. [Means for solving the problem]

[0009] A bone-in meat clamping device according to one aspect of the present invention has a gripping portion that can contact the outer peripheral surface around the bone of the bone-in meat, and an excess meat clamping portion that clamps excess meat from the bone-in meat gripped by the gripping portion, and is characterized by comprising a pair of gripping blocks that are arranged so that the gripping portion and the excess meat clamping portion can move relatively in directions toward and away from each other, and a displacement regulating portion that regulates displacement in the direction away from each other of the pair of gripping blocks that grip the bone-in meat.

[0010] When holding bone-in meat with the clamp device using the above configuration, the gripping portions of the pair of gripping blocks are displaced in a direction away from each other with the restriction on displacement of the pair of gripping blocks by the displacement restriction portion released. Next, in this state, the bone portion of the bone-in meat is inserted between the gripping portions of the pair of gripping blocks. After this, the gripping portions of the multiple gripping blocks are brought close to each other, and the bone portion of the bone-in meat is gripped by the gripping portions. At this time, when the bone portion of the bone-in meat is pressed by the gripping portions, excess meat around the bone is pushed toward the excess meat clamping portions, and the excess meat of the bone-in meat is clamped by the excess meat clamping portions of the pair of gripping blocks. As a result, the excess meat is pulled outward from the bone portion. In this state, the pair of gripping blocks are restricted from moving in the direction away from each other by the displacement restriction portion. In this state, a portion of the excess meat of the bone-in meat is pulled to the outside of the bone, so that the incision blade can be easily inserted into the boundary between the bone and the meat near the excess meat.

[0011] The gripping portion may be configured by a recess provided on the opposing side edge portions of the pair of gripping blocks, and the excess material clamping portion may be arranged at a position adjacent to the recess on the opposing side edge portions of the pair of gripping blocks.

[0012] In this case, when the pair of gripping blocks grip the bone portion of the bone-in meat, the recessed portion allows the bone portion to be stably held, and the excess meat of the bone-in meat that protrudes from the recessed portion can be securely clamped by the excess meat clamping portion.

[0013] The excess material clamping portion may be configured by a flat surface of the gripping block that extends in a direction substantially perpendicular to the direction in which the gripping portion approaches and moves away from the gripping block.

[0014] In this case, since the excess meat clamping portion is formed by a flat surface extending in a direction substantially perpendicular to the direction in which the gripping portion approaches and moves away from the bone, excess meat of the bone-in meat that protrudes from the recess can be easily guided along the flat surface in a direction away from the bone. Therefore, when this configuration is adopted, it becomes possible to more easily pierce the boundary between the bone and meat of the bone-in meat with the incision blade.

[0015] The recess may include a receiving portion that is positioned adjacent to the excess meat clamping portion and that receives the bone portion of the bone-in meat and its outer periphery, and a tapered portion that is positioned away from the excess meat clamping portion and that slopes toward the deepest part of the recess.

[0016] In this case, when the bone-in meat is gripped around the bone by the recesses of the pair of gripping blocks, the bone and its outer periphery are received in the receiving portion, and the outer periphery of the bone is pressed against the tapered portion and displaced toward the excess meat clamping portion. Therefore, when this configuration is adopted, the excess meat of the bone-in meat is stably clamped in the excess meat clamping portion.

[0017] The pair of gripping blocks may have the gripping portion and the excess meat clamping portion on opposing side edges, and may comprise a plate portion that clamps the outer surface of the bone-in meat in a substantially horizontal position, and an arm portion extending upward from the plate portion, and at least one of the arm portions may be rotatable about a rotation axis so that the gripping portions of the pair of gripping blocks are displaced in directions toward and away from each other.

[0018] In this case, by rotating the arm portion of at least one of the gripping blocks about the rotation axis, the plate portion of at least one of the gripping blocks can be moved away from the plate portion of the other gripping block while increasing the inclination angle. This increases the space for receiving the bone portion of the bone on the upper side of the two plate portions when the bone portion of the bone-in meat is gripped by the gripping blocks. As a result, the end of the bone-in meat can be easily placed between the two plate portions. Furthermore, by moving the two plate portions toward each other, the two plate portions assume a substantially horizontal position, allowing the gripping portions to firmly grip the end of the bone-in meat.

[0019] The arm portions of the pair of gripping blocks may be rotatable about the rotation axis.

[0020] In this case, by rotating the pair of gripping blocks about their respective rotation axes, the two plates can be tilted and the distance between them can be increased. This increases the space above the two plates to accommodate the bone. Therefore, when gripping the end of the bone-in meat with the gripping blocks, the end of the bone-in meat can be more easily set above the two plates. In addition, since the inclination angles of the pair of gripping blocks can be made substantially equal, the bone-in meat can be supported in a well-balanced manner by the two gripping blocks.

[0021] The arm portion may extend upward from the end of the plate portion on the side where the excess material clamping portion is located.

[0022] In this case, the plate parts are supported by the arms in a cantilevered manner at the end where the excess meat clamping part is located, so the pair of plate parts can be easily pushed apart from the end opposite the excess meat clamping part. Therefore, when this configuration is adopted, the end of the bone-in meat can be more easily placed between the two plate parts.

[0023] One aspect of the present invention is a device for scoring bone-in meat, characterized in that it comprises any of the clamping devices described above, and a scoring blade that pierces the bone-in meat with its cutting edge near the excess meat clamped in the excess meat clamping section, thereby scoring the bone-in meat along the bone.

[0024] In this case, when the bone-in meat is gripped by the pair of gripping blocks, a portion of the excess meat of the bone-in meat is pulled in a direction away from the bone by the excess meat gripping portion, and in this state, the cutting edge of the incision blade can be easily thrust into the boundary between the bone and the meat near the excess meat.

[0025] A method for scoring bone-in meat according to one aspect of the present invention is characterized by comprising the steps of: gripping the outer surface around the bone portion of the bone-in meat with a pair of gripping blocks that can move towards and away from each other, and clamping excess meat of the bone-in meat in a direction away from the bone portion; and inserting a scoring blade near the excess meat clamped by the pair of gripping blocks to score the bone-in meat along the bone portion.

[0026] In this case, with the excess meat of the bone-in meat pulled to the outside of the bone, it is possible to easily make incisions near the boundary between the bone and the meat of the bone-in meat. [Effects of the Invention]

[0027] A bone-in meat clamping device according to one aspect of the present invention includes a pair of gripping blocks capable of adjusting the separation distance between the gripping portion and the excess meat clamping portion, and a displacement restricting portion that restricts displacement of the pair of gripping blocks in the separation direction. Therefore, when the bone-in meat is gripped by the pair of gripping blocks, the excess meat of the bone-in meat can be kept pulled toward the outside of the bone by the excess meat clamping portion. Therefore, when the bone-in meat clamping device according to one aspect of the present invention is used, it is possible to easily score the bone-in meat near the boundary between the bone and the meat portion while the excess meat of the bone-in meat is pulled toward the outside of the bone. [Brief explanation of the drawings]

[0028] [Figure 1]FIG. 1 is a side view of an embodiment of an apparatus for scoring bone-in meat. [Figure 2] FIG. 2 is a view of the device for making incisions in bone-in meat according to the embodiment, taken along the line II in FIG. [Figure 3] FIG. 3 is a view of the device for making incisions in bone-in meat according to the embodiment, taken along the line III in FIG. [Figure 4] FIG. 4 is an exploded perspective view of a part of the clamping device for bone-in meat according to the embodiment. [Figure 5] 5 is a cross-sectional view of the device for scoring bone-in meat according to the embodiment taken along line VV in FIG. 1. FIG. [Figure 6] FIG. 6 is a view corresponding to FIG. 3, showing the process of scoring bone-in meat using the clamping device for bone-in meat of the embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0029] Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the materials, shapes, relative arrangements, etc. of the components described in the following embodiments do not limit the scope of the present invention unless otherwise specified.

[0030] Fig. 1 is a side view of an incision making device 1 for bone-in meat (hereinafter referred to as "incision making device 1") of this embodiment. Fig. 2 is a view as seen from the arrow II in Fig. 1, and Fig. 3 is a view as seen from the arrow III in Fig. 1. Fig. 4 is an exploded perspective view of a part of a clamping device 10 for bone-in meat (hereinafter referred to as "clamping device 10"). The incision making device 1 is a device for making incisions (insertion) along the extension direction of the bone portion b near the boundary between the bone portion b and the meat portion m as a preliminary step to removing the bone portion b from bone-in meat 2 of pork, chicken, etc. In this embodiment, chicken thigh meat is used as the bone-in meat 2. However, the bone-in meat 2 to be handled is not limited to chicken thigh meat, and may also be the limbs of pork, etc. In the chicken thigh (bone-in meat 2), the femur b1 and tibia b2 are connected by the knee joint b3, and the ankle b4 is connected to the end of the tibia b2. The bone b is thinnest near the connection between the tibia b2 and the ankle b4, and the outer diameter of the ankle b4 increases from this connection toward the end.

[0031] The incising device 1 includes a clamping device 10 that holds the bone-in meat 2 near the ankle b4, and an incising blade 11 that pierces the bone-in meat 2 held by the clamping device 10 with its blade tip and cuts the meat portion m of the bone-in meat 2 along the bone portion b. The incising blade 11 is supported by an actuator (not shown), and is moved back and forth in a direction that intersects with the extension direction of the bone portion b of the bone-in meat 2 by the operation of the actuator.

[0032] The clamping device 10 is attached to a lifting device 12 and moves up and down together with the lifting device 12. The lifting device 12 is supported by a transport device (not shown) and moves between a plurality of processing stations by the operation of the transport device. The clamping device 10 functions as a scoring device 1 in cooperation with a scoring blade 11 at the peeling processing station for the meat portion m. The clamping device 10 holds the outer peripheral surface 2f of the bone-in meat 2 near the ankle b4 with the ankle b4 facing upward, thereby suspending and supporting the bone-in meat 2.

[0033] The clamping device 10 comprises a base plate 13 connected to the lifting device 12, a pair of gripping blocks 14 rotatably supported on the base plate 13, a displacement control block 15 (displacement control portion) that controls the displacement of the pair of gripping blocks 14 gripping the ankle b4 of the bone-in meat 2 in the direction away from each other (opening direction), and a slip-out control lever 16 that controls the slip-out of the ankle b4 of the bone-in meat 2 from the gripping block 14.

[0034] The base plate 13 has a generally rectangular shape when viewed from the front, and protrudes vertically downward from the lower end of the lifting device 12. A pair of rotary shafts 17 are attached to the base plate 13 near the lower end and spaced apart in the width direction. The pair of rotary shafts 17 protrude toward one side of the base plate 13 in the plate thickness direction, and the upper ends of the gripping blocks 14 are rotatably supported on the protruding portions.

[0035] The gripping block 14 includes a plate portion 18 having a generally rectangular shape that is long in one direction, a plate-like arm portion 19 that extends from one longitudinal end of the plate portion 18 in a direction perpendicular to the longitudinal direction, and a side cover 30 that covers the outside of a space sandwiched between the plate portion 18 and the arm portion 19. The extending end of the arm portion 19 of each gripping block 14 is rotatably supported by a corresponding rotation shaft 17 that protrudes from the base plate 13. The rotation shaft 17 penetrates the arm portion 19 in the plate thickness direction.

[0036] The longitudinal side edges of the plate portions 18 of one gripping block 14 and the other gripping block 14 face each other. Here, if the opposing sides of the pair of plate portions 18 are referred to as the inner sides, a recess 20 is formed in the inner side edge of the plate portion 18 to hold the outer peripheral surface 2f of the bone-in meat 2 near the ankle b4. With the corresponding arm portion 19 supported by the rotating shaft 17, the pair of plate portions 18 hold the outer peripheral surface 2f near the ankle b4 in a substantially horizontal position. Each arm portion 19 is rotatable about a rotation axis L1, L2, which is the central axis of the corresponding rotating shaft 17. In this embodiment, the recess 20 constitutes a gripping portion of the gripping block 14. The arm portion 19 of each gripping block 14 extends upward relative to the plate portion 18, which is in a substantially horizontal position.

[0037] The pair of gripping blocks 14 rotate about the rotation axes L1, L2 on the upper end sides of each arm portion 19, thereby displacing the inner side edges (recesses 20) of each plate portion 18 toward or away from each other. Therefore, the pair of gripping blocks 14 are provided so that the gripping portions (recesses 20) can move toward or away from each other.

[0038] A cylindrical guide protrusion 21 extending parallel to the rotation axes L1, L2 is provided at a midpoint in the extension direction of each arm portion 19 of the gripping block 14 (a position below the rotation axis 17). Each guide protrusion 21 is provided on the surface of the arm portion 19 opposite to the side on which the plate portion 18 extends, and protrudes approximately perpendicular to the extension direction of the arm portion 19.

[0039] The displacement restriction block 15 is made of a substantially rectangular plate-shaped block with sufficient thickness and high rigidity, and its upper end is supported at the lower end of the lifting device 12 so that it can be raised and lowered. The displacement restriction block 15 is disposed on the outer side of the base plate 13 (on the side of the base plate 13 that is separated from the gripping block 14) and substantially parallel to the base plate 13. As shown in FIGS. 2 and 4, the displacement restriction block 15 has a substantially U-shaped displacement restriction groove 22 that opens downward. The displacement restriction groove 22 penetrates the displacement restriction block 15 in the plate thickness direction and is formed so that the groove width gradually narrows from the lower end toward the upper side. The inner surface of the displacement restriction groove 22 is able to abut against the outer peripheral surfaces of two guide protrusions 21 protruding from the pair of gripping blocks 14.

[0040] Here, the displacement restriction block 15 is biased downward by a biasing member 31 such as a coil spring. In other words, the displacement restriction block 15 is biased by the biasing member 31 in a direction in which the narrower side (upper end side) of the displacement restriction groove 22 approaches the two guide protrusions 21. The approximately U-shaped displacement-regulating groove 22 of the displacement-regulating block 15 is pressed against the outer peripheral surfaces of the two guide protrusions 21 by the biasing force of the biasing member 31. The two guide protrusions 21 are thus subjected to a pressing force in a direction in which they approach each other. As a result, the pair of gripping blocks 14 rotate about the rotation axes L1, L2 so that the inner side edges (recesses 20) of the plate portions 18 approach each other. At this time, if the vicinity of the ankle b4 of the bone-in meat 2 is positioned between the recesses 20 of the two plate portions 18, the outer peripheral surface 2f of the bone-in meat 2 near the ankle b4 will be gripped by the two recesses 20.

[0041] 3, the inner side edge of the plate portion 18 of the gripping block 14 is provided with the recess 20 and an excess meat clamping portion 23 consisting of a flat surface extending in a direction approximately perpendicular to the approaching and separating direction of the plate portion 18 (recess 20). The excess meat clamping portion 23 is provided adjacent to one side of the recess 20 (the side to which the arm portion 19 is connected) of the inner side edge of the plate portion 18. When the two plate portions 18 are in an approximately horizontal position, the flat surfaces of the excess meat clamping portions 23 face each other in parallel. When the outer peripheral surface 2f of the bone-in meat 2 is gripped by the recesses 20 of both plate portions 18, the excess meat clamping portions 23 of the two plate portions 18 clamp the outer peripheral excess meat sm (including the skin on the surface) from both sides with their flat surfaces.

[0042] The arm portion 19 of each gripping block 14 extends upward from the end of the plate portion 18 on the side where the excess material clamping portion 23 is located. Therefore, the two gripping blocks 14 are supported by the rotating shaft 17 in a cantilevered state on the side where the excess material clamping portion 23 is located.

[0043] The recess 20 of the plate portion 18 has a generally arc-shaped receiving portion 24 that receives the outer peripheral surface 2f of the bone-in meat 2 at a position adjacent to the excess meat clamping portion 23, and a tapered portion 25 that slopes from the side away from the excess meat clamping portion 23 toward the deepest part of the recess 20. The tapered portion 25 presses the excess meat sm on the outer periphery of the bone portion b toward the excess meat clamping portion 23 when the outer peripheral surface 2f of the bone-in meat 2 is clamped between both plate portions 18. In addition, the symbol 33 in Figure 3 is a guide slope for guiding the bone portion b (near the ankle b4) of the bone-in meat 2 between the two plate portions 18 when the bone portion b is gripped between the two plate portions 18.

[0044] 1 includes a generally L-shaped lever body 35 rotatably supported on the lifting device 12, and a pressure roller 36 rotatably supported on one end of the lever body 35. The lever body 35 is urged by a biasing member (not shown) to rotate such that the end of the lever body 35 on the pressure roller 36 side approaches the gripping block 14. When the bone-in meat 2 is gripped between the pair of gripping blocks 14, and the outer peripheral surface of the pressure roller 36 comes into contact with the outer peripheral surface 2f of the end of the bone portion b of the bone-in meat 2, the biasing force of the biasing member prevents the bone-in meat 2 from slipping out, and the gripped posture of the bone-in meat 2 is maintained constant.

[0045] FIG. 6 is a diagram corresponding to FIG. 3, showing the incision process of the bone-in meat 2 by the incision making device 1 described above in (A), (B), and (C) in that order. In the process of scoring the bone-in meat 2, first, as shown in Figure 6(A), the lower ends (plate portions 18) of the pair of gripping blocks 14 of the clamping device 10 are pushed open to the left and right, and the end of the bone portion b of the bone-in meat 2 is inserted between the recesses 20 of the two plate portions 18 through the guide slope 33. At this time, the fall-out prevention lever 16 is in a rotated state in which the lever body 35 is pushed upward and the pressure roller 36 does not interfere with the bone-in meat 2. In addition, the displacement prevention block 15 is raised against the biasing force of the biasing member 31.

[0046] When the end of the bone-in meat 2 is positioned in the receiving portion 24 of the recess 20 in this way, the displacement-regulating block 15, which had been raised, is lowered by the biasing force of the biasing member 31. As a result, the displacement-regulating groove 22 of the displacement-regulating block 15 abuts against the two guide protrusions 21, and the pair of gripping blocks 14 rotates to narrow the separation width of the plate portions 18. As a result, as shown in FIG. 6(B), the end of the bone-in meat 2 is received and gripped in the receiving portion 24 of the recess 20, and the outer peripheral surface 2f of the end of the bone-in meat 2 is pressed by the tapered portion 25 in the recess 20. As a result, a part of the meat portion m around the bone portion b of the bone-in meat 2 is pushed toward the excess meat clamping portions 23 of the plate portions 18, and a part of the meat portion m (excess meat sm) is clamped between the excess meat clamping portions 23 of both plate portions 18. As a result, the excess meat sm of the bone-in meat 2 and its surrounding area are pulled in a direction away from the bone portion b. Furthermore, the displacement of the two plate portions 18 in the direction away from each other is restricted by the displacement restriction groove 22 of the displacement restriction block 15 coming into contact with the two guide protrusions 21. As a result, the bone-in meat 2 is maintained in a gripped state by the two plate portions 18.

[0047] 6(C), the bone-in meat 2 held by the clamp device 10 is scored by the scoring blade 11 below the two plate portions 18. At this time, the cutting edge of the scoring blade 11 is thrust into the boundary between the bone portion b and the meat portion m below the portion pulled by the excess meat clamping portion 23 of the clamp device 10. Thereafter, the clamp device 10 is raised by the operation of the lifting device 12, and the meat portion m of the bone-in meat 2 is cut along the bone portion b. This completes the scoring process of the bone-in meat 2. In this example, after the cutting edge of the creasing blade 11 is pierced into the meat portion m, the clamping device 10 (on the bone-in meat 2 side) is raised, but the creasing blade 11 may be moved downward while the clamping device 10 remains fixed.

[0048] (Effects of the embodiment) As described above, the clamping device 10 of this embodiment is equipped with a pair of gripping blocks 14 that can adjust the separation distance between the gripping portion (recess 20) and the excess meat clamping portion 23, and a displacement restriction portion (displacement restriction block 15) that restricts displacement in the separation direction of the pair of gripping blocks 14. Therefore, when the outer peripheral surface 2f of the bone-in meat 2 is gripped by the pair of gripping blocks 14, the excess meat sm of the bone-in meat 2 can be maintained in a state where it is pulled outward from the bone portion b by the excess meat clamping portion 23. Therefore, in the incision making device 1 that employs the clamp device 10 of this embodiment, incisions can be easily made near the boundary between the bone portion b and the meat portion m of the bone-in meat 2 while the excess meat sm of the bone-in meat 2 is pulled outward from the bone portion b.

[0049] Furthermore, in the clamping device 10 of this embodiment, the gripping portion of the gripping block 14 is configured by a recess 20 provided on the inner side edge of the plate portion 18, and the excess meat clamping portion 23 is disposed at a position on the inner side edge of the plate portion 18 adjacent to the recess 20. Therefore, when the pair of gripping blocks 14 grips the area around the bone portion b of the bone-in meat 2, the area around the bone portion b can be stably held by the recess 20, and the excess meat sm of the bone-in meat 2 that protrudes from the recess 20 can be securely clamped by the excess meat clamping portion 23.

[0050] Furthermore, in the clamping device 10 of this embodiment, the excess meat clamping portion 23 is configured with a flat surface that extends in a direction substantially perpendicular to the direction in which the gripping portion (recess 20) approaches and moves away from the bone portion b. Therefore, when the pair of gripping blocks 14 grips the bone portion b of the bone-in meat 2, the excess meat sm of the bone-in meat 2 that protrudes from the recess 20 can be easily guided along the flat surface in a direction away from the bone portion b. Therefore, when this configuration is adopted, the creasing blade 11 can more easily pierce the boundary between the bone portion b and the meat portion m of the bone-in meat 2.

[0051] Furthermore, in the clamping device 10 of this embodiment, the recessed portions 20 of the gripping blocks 14 are provided with a receiving portion 24 that is located adjacent to the excess meat clamping portion 23 and that receives the bone portion b of the bone-in meat 2 and its outer periphery, and a tapered portion 25 that is located at a position spaced apart from the excess meat clamping portion 23 and that slopes toward the deepest portion of the recessed portion 20. Therefore, when the bone portion b of the bone-in meat 2 is gripped around the bone portion b by the recessed portions 20 of the pair of gripping blocks 14, the bone portion b and its outer periphery of the bone-in meat 2 are received in the receiving portion 24, and the outer periphery of the bone portion b of the bone-in meat 2 is pressed by the tapered portion 25 and displaced in the direction of the excess meat clamping portion 23. Therefore, when this configuration is adopted, the excess meat sm of the bone-in meat 2 is stably held by the excess meat holding portion 23.

[0052] In the clamping device 10 of this embodiment, the gripping block 14 has plate portions 18 and arm portions 19. A gripping portion (recess 20) is provided on the inner side edge of the plate portions 18, and the pair of plate portions 18 hold the outer peripheral surface 2f of the bone-in meat 2 in a substantially horizontal position. The arm portions 19 are supported rotatably about the rotation axes L1 and L2, so that the two plate portions 18 are displaced toward and away from each other. Therefore, when the bone portion b of the bone-in meat 2 is gripped by the gripping block 14, the two plate portions 18 can be moved away from each other and the inclination of each plate portion 18 can be increased. Therefore, when this configuration is adopted, the receiving space for the bone portion b on the upper side of the two plate portions 18 is increased, making it possible to easily set the end of the bone-in meat 2 between the two plate portions 18. Furthermore, when the two plate portions 18 are displaced toward each other, the two plate portions 18 assume an approximately horizontal position, making it possible for the gripping portions (recesses 20) of the plate portions 18 to firmly grip the ends of the bone-in meat 2.

[0053] In this embodiment, each arm portion 19 of the two gripping blocks 14 is rotatable around the rotation axis L1, L2, but only one arm portion 19 of the two gripping blocks 14 may be rotatable around the rotation axis. However, in the case where the arm portions 19 of the two gripping blocks 14 are rotatable about the rotation axes L1 and L2, respectively, as in this embodiment, by tilting the two plate portions 18 in the same manner when gripping the bone-in meat 2, the bone-in meat 2 can be easily set between the two plate portions 18. In addition, since the tilt angles of the pair of gripping blocks 14 (plate portions 18) can be made approximately the same, the bone-in meat 2 can be supported by the two gripping blocks 14 in a balanced manner.

[0054] Furthermore, in the clamp device 10 of this embodiment, the arm portions 19 of the gripping blocks 14 extend upward from the longitudinal ends of the plate portions 18 on the side where the excess meat clamping portions 23 are located. Therefore, when placing the end of the bone-in meat 2 between the plate portions 18 of the pair of gripping blocks 14, the pair of plate portions 18 can be easily pushed open from the ends on the opposite side to the excess meat clamping portions 23. Therefore, when this configuration is adopted, the end of the bone-in meat 2 can be set between the two plate portions 18 more easily.

[0055] The present invention is not limited to the above-described embodiment, and various design modifications are possible without departing from the spirit of the present invention. For example, in the above embodiment, the recesses 20 formed on the side edges of the plate portion 18 constitute the gripping portion of the gripping block 14, but the shape of the gripping portion of the gripping block 14 is not limited to the recesses 20. As long as the shape is such that it can grip the outer peripheral surface 2f of the bone-in meat 2, the shape of the gripping portion may be flat or may have some unevenness.

[0056] In the above embodiment, the displacement regulating unit that regulates the displacement of the multiple gripping blocks 14 in the separating direction is configured by the displacement regulating block 15 having the displacement regulating groove 22, but the configuration of the displacement regulating unit is not limited to this. The displacement regulating unit may be, for example, a multi-stage locking mechanism or an actuator that can regulate the displacement of the multiple gripping blocks 14 in the separating direction at any position.

[0057] Furthermore, in the above embodiment, the means for moving the gripping portions of the plurality of gripping blocks 14 toward and away from each other is to rotatably support the gripping blocks 14 on the rotation shafts 17, but the means for moving the gripping portions of the plurality of gripping blocks 14 toward and away from each other is not limited to this. As the means for moving the gripping portions of the plurality of gripping blocks 14 toward and away from each other, for example, it is also possible to use a mechanism in which the plurality of gripping blocks move linearly in directions toward and away from each other.

[0058] In the above embodiment, the plate portions 18 of the pair of gripping blocks 14 are configured to grip the end of the bone-in meat 2 in a substantially horizontal position, but the gripping of the end of the bone-in meat 2 by the gripping blocks 14 is not necessarily limited to a substantially horizontal position. For example, the gripping blocks 14 may grip the end of the bone-in meat 2 in an obliquely inclined position or a vertical position. [Explanation of symbols]

[0059] 1...Creasing device 2. Bone-in meat 2f…Outer surface 10...Clamping device 11...Creasing blade 14...Gripping block 15...Displacement control block (displacement control part) 18...Plate section 19...Arm section 20...Concave portion (gripping portion) 23…Excess thickness holding part 24...Receptor 25...Tapered section L1, L2...rotation axis sm...extra meat

Claims

1. a pair of gripping blocks each having a gripping portion that can come into contact with the outer peripheral surface of the bone portion of the bone-in meat and an excess meat clamping portion that clamps excess meat of the bone-in meat gripped by the gripping portion, the gripping portion and the excess meat clamping portion being provided so as to be relatively displaceable in directions in which they approach and move away from each other; a displacement regulating portion that regulates the displacement of the pair of gripping blocks gripping the bone-in meat in the direction away from each other, the gripping portions are formed by recesses provided on the opposing side edges of the pair of gripping blocks, the excess material clamping portion is disposed at a position adjacent to the recessed portion among the opposing side edge portions of the pair of gripping blocks, and is configured by a flat surface of the gripping block extending in a direction substantially perpendicular to the direction in which the gripping portions approach and move away from each other, a restricting portion provided on the opposite side of the recess of the gripping portion from the excess material clamping portion, The clamping device for bone-in meat, wherein the restricting portion presses a portion of the outer peripheral surface around the bone of the bone-in meat that is closer to the ankle than the gripping portion.

2. The recessed portion is a receiving portion disposed adjacent to the excess meat holding portion and configured to receive the bone portion of the bone-in meat and its outer periphery; 2. The bone-in meat clamping device according to claim 1, further comprising: a tapered portion disposed at a position spaced from the excess meat clamping portion and inclined toward the deepest portion of the recess.

3. The pair of gripping blocks are a plate portion having the gripping portion and the excess meat holding portion on opposing side edges, and holding the outer peripheral surface of the bone-in meat in a substantially horizontal position; an arm portion extending upward from the plate portion, 3. The bone-in meat clamping device according to claim 1, wherein at least one of the arm portions is rotatable about a rotation axis so that the gripping portions of the pair of gripping blocks are displaced in directions of moving toward and away from each other.

4. 4. The clamping device for bone-in meat according to claim 3, wherein each of the arm portions of the pair of gripping blocks is rotatable about the rotation axis.

5. 4. The bone-in meat clamping device according to claim 3, wherein the arm portion extends upward from the end of the plate portion on the side where the excess meat clamping portion is located.

6. The clamping device according to claim 1 or 2; and a scoring blade that pierces the vicinity of the excess meat clamped by the excess meat clamping section with its cutting edge to score the bone-in meat along the bone portion.

7. a step of gripping an outer peripheral surface around a bone portion of the bone-in meat with a pair of gripping blocks that can approach and separate from each other, and clamping excess meat of the bone-in meat in a direction away from the bone portion; a step of pressing the ankle of the bone-in meat from a direction perpendicular to the direction of gripping the outer peripheral surface around the bone portion of the bone-in meat in the clamping step; and a step of inserting a scoring blade into the vicinity of the excess meat clamped by the pair of gripping blocks to score the bone-in meat along the bone portion.

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