Chicken Thigh Cartilage Removal Using Gripping Arms and Base Cutting
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Solution Overview
Problem
Existing methods for removing cartilage from chicken thigh meat can lead to contamination and reduction in commercial value due to incomplete removal and excessive scraping of meat around the cartilage, resulting in holes in the meat.
Innovation Solution
A device with gripping arms that raise and cut the cartilage from the chicken thigh meat, minimizing meat loss by cutting the base of the cartilage after gripping, and employing various driving units for precise manipulation and orientation of the gripping arms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the cartilage is removed from the chicken thigh meat by scraping, then the cartilage removal process is simple, but a large amount of meat around the cartilage is scraped off causing holes in the meat and reducing commercial value
Solution Approach 1:
The removal process is divided into two distinct stages: first, the cartilage is separated from the meat by gripping and pulling; second, only the base of the cartilage is cut from the meat. This segmentation prevents excessive meat removal while ensuring complete cartilage separation.
Solution Approach 2:
The gripping arms perform preliminary action by gripping the cartilage and pulling it away from the meat before the cutting action. This preliminary separation ensures that only the cartilage base needs to be cut, minimizing meat loss.
2Ease of manufacture
If the cartilage is not completely removed from the meat, then the removal process is simpler, but contamination of foreign matter occurs reducing commercial value
Solution Approach 1:
The removal process is segmented into gripping/pulling and cutting stages. The cutting stage specifically targets the cartilage base attachment to the meat, ensuring complete removal without requiring excessive force that would damage the meat.
Solution Approach 2:
The manual scraping mechanism is replaced with an automated gripping and cutting system. The gripping arms provide controlled mechanical force to separate the cartilage, followed by precise cutting, eliminating the need for forceful scraping that causes contamination.
3Productivity
If automated processing is used to remove cartilage, then the processing efficiency is improved, but the precision of meat preservation is reduced
Solution Approach 1:
The automated system adjusts parameters such as gripping force, pulling speed, and cutting position to optimize both efficiency and precision. The gripping arms apply controlled force to separate the cartilage while the cutter precisely removes only the cartilage base, maintaining meat integrity.
Solution Approach 2:
The automated system incorporates feedback mechanisms to monitor the cartilage removal process in real-time, adjusting the gripping and cutting actions to preserve meat quality while maintaining processing efficiency.
Data Source
AI summary
A meat-attached matter removal device includes a pair of gripping arms, an arm driving unit, and a circular blade body. The pair of gripping arms grip a base of an attached matter, which is attached to a chicken thigh meat, from both sides and raises the attached matter from the chicken thigh meat. The arm driving unit drives the pair of gripping arms. The circular blade body passes over the pair of gripping arms to cut the attached matter raised by the pair of gripping arms from the base of the attached matter.