Butchering – Skinning
Patent
1997-05-28
1998-09-22
Little, Willis
Butchering
Skinning
452161, A22C 2517, A22C 2518
Patent
active
058106529
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention relates to a machine for cutting away undesired tissue, e.g. fat tissue, fatty tissue, tissue exhibiting an undesired colour and, generally, any undesired tissue from fillets/pieces of meat, e.g. fish fillets.
Particularly, the invention relates to cutting away fat and dark meat in the form of fat tissue from fish fillets, where such fat tissue, in addition to just beneath the skin, extends in the longitudinal direction of the fillets approximately in the middle of each fillet/fish side piece, exhibiting an approximately triangular cross-section.
These longitudinal fat tissue portions are perhaps most distinctive in mackerel, trout, salmon and other fat fish, but exist also in saithe, pollack and other lean fish. In mackerel, the fat tissue portions are dark and very fatty.
It is desired to cut away dark, fat meat portions, thus making the fillet more delicious, as well as reducing the possibility of the meat getting turned rancid. It is desired to cut away fat portions of animal meat in order to make the fillet/piece more delicious and leaner.
At present, there exists only one efficient way of removing undesired fatty tissue portions, namely to cut them away manually. Attempts to provide a mechanical cutting away have hitherto been less successful.
SUMMARY OF THE INVENTION
The object of the invention is to provide an efficient machine for cutting away undesired tissue, e.g. fat tissue, fatty tissue, tissue having an undesired colour and, generally, any kind of undesired tissue from fillets/pieces of meat, e.g. fish fillets.
The object is achieved through features as defined in the accompanying claim 1.
When skinning fish fillets, it is generally known to use a freezing drum to which the fillets, skin on, are frozen skin side against the freezing drum, so that the fillets are maintained safely on the freezing drum during the subsequent skinning operation which, conventionally, is implemented by means of a driven endless band knife, the cutting edge thereof extending parallel to the longitudinal axis of the freezing drum, said cutting edge being situated at such a distance from the drum face that the skin, after the cutting operation, still sticks to the freezing drum, while the fillet in skinfree condition is separated therefrom.
The fillets with the skins on are supplied to the freezing drum lying on a conveyor, the tensioning thereof within the fillet delivery area adjacent the freezing drum being adjusted according to problemfree delivery of the fillets, the longitudinal direction thereof extending in the circumferential and rotational direction of the freezing drum.
In accordance with the present invention, the removal of said dark fat tissue portions of fish fillets and fillets of animal meat shall be implemented by means of such a freezing drum known per se as well as a supply conveyor assigned thereto. When treating fish fillets, it is suitable to effect skinning simultaneously as cutting away said fat tissue.
In connection with skinning and cutting away undesired fat tissue portions from fish fillets, the fillets may also be divided as known per se along one or more planes parallel to the two opposite main faces of the fillets.
A machine for cutting away undesired fat tissue portions, possibly in connection with skinning and possibly in association with said longitudinal dividing of the fillets, is adapted to treat fillets where undesired fat tissue portion substantially extends in one main direction (in the longitudinal direction of fish), so that the undesired fat tissue portion upon the freezing of the fillet on the rotary drum will extend substantially in the circumferential direction thereof.
Thus, in accordance with the invention, a machine for cutting away undesired fat tissue portion comprises i.e. a rotary freezing drum, a supply conveyor for fillets being assigned thereto, the freezing drum being formed with at least one circumferential groove adapted to accommodate a fat tissue portion pressed into the same.
When a fillet is fed towar
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Norwegian Laying-Out Publication No. 163,351 Abstract.
Eide Ragnar
Thorsen Harald Johan
Little Willis
Trio Industrier AS
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