• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a machine for skinning fish fillets, in particular salmon and trout fillets (F), and more specifically to the type in which the skins (S) are cut by the fillets in a machining process, called depth depth skinning, which consists essentially of the fillets being fed individually. through a cutting unit (2) comprising a blade (11) which is transverse to the direction of feeding of the fillet, which cooperates with a counterpressure roller (7) and a motor driven pushing roller (8) forcing the fillet (F) through the cutting zone (13) ), under which the knife cuts the fillet in such a way that the skin is cut from the rest of the fillet. The machine is characterized by being equipped with means for automatically adjusting the cutting depth of the knife (11) during the fillet passage through the cutting zone (13). Furthermore, this adjustment is done continuously and in dependence on a set of predefined parameters that characterize the type of fillets currently being processed. Or, the adjustment is done on the basis of continuous measurement or detection of one or more variables that characterize the fillets, which variables can be the individual filet's length from tail tip to head end, the fillet's width, thickness, contour, weight, color, etc. In a preferred In an embodiment in which the fillets are introduced into the cutting zone of the machine (13) lying individually in two parallel rows on an inlet conveyor belt (3), the machine is equipped with one or more sensors or measuring sensors (23) adapted to make the said measurement and / or detecting the fillets during feeding on the conveyor belt. According to the invention, the sensors or measurement sensors may be mechanical, electromechanical or electronic. The machine also includes a calculator, which may be a microprocessor, computer or similar device, which, based on the recorded measurement data and on the basis of an algorithm included in the memory of the calculator, is designed to continuously calculate the optimal cutting depth in the fillets as these reaching the cutting zone.
    公开号:DK201700441A1
    申请号:DKP201700441
    申请日:2017-08-11
    公开日:2019-03-13
    发明作者:Normann Jensen Bjarne
    申请人:Uni-Food Technic A/S；
    IPC主号:
    专利说明:

    The present invention relates to a machine for skinning fish fillets, in particular salmon and trout fillets, and more particularly of the kind set forth in the preamble of claim 1.
    Known machines are known for cutting the skin of fish, especially salmon and trout, where the fish is pre-filleted, ie where the two fillet sides including the skin are cut from the hull. The process is called skinning. The skinning takes place in the main feature in that the fillets are placed individually in one or two rows (usually in two parallel rows) on an inlet conveyor belt with the skin side facing down towards the band web. Lying on this inlet conveyor belt, the fillets are advanced to a cutting unit which includes a horizontal and transverse blade relative to the feed direction. Under the action of an overhead thrust roller, and supported on the underside of a land and a thrust roller, the fillets are driven through cutting zone where the transverse knife cuts the fillet longitudinally and thus separates the skin from the fillet meat. Both the forward roller and the counter pressure roller are usually synchronously motor driven via suitable sprockets or gears.
    A skinning machine of this kind is known from Danish patent PR 178137.
    Similar to other similar skinning machines, the machine is equipped with a rectilinear knife that cuts through the fillet in a straight, horizontal cut. The placement of this cut, ie the depth of cut in the fillet, is a compromise between the desire to remove as much of the dark colored meat as is found in the center of the fillet and the desire to leave as much of the "good" meat in the sides of the fillet as possible. on the shredded fillet. Thus, a question of quality versus the desire for maximum meat yield. A solution which satisfies both desires is precisely the object of this invention.
    Specifically, the purpose is to provide a skinning principle where you can cut off a large portion of the dark-colored and deep-centered meat in one and the same operation, while cutting as little as possible of the meat into the sides of the fillet, so that there preserves as much meat as possible on the fillet. In this way, an increase in the meat yield of the order of 1% - 2% will be possible, while at the same time increasing the quality of the processed fillets.
    The desired properties are achieved according to the invention by providing the skinning machine with means for automatically adjusting the cutting depth of the knife relative to the fillet during its passage through the cutting zone, and by making this adjustment continuously in dependence on a set of predefined parameters. Or by adjusting the depth of cut on the basis of continuous measurement or detection of one or more variables which characterize the fillets concerned, which variables may be the length of the fillets from tail tip to head end, fillets width, thickness, contour, weight, color, etc In this way, one can continuously optimize the skinning process, regardless of the size and thickness of the individual filet, so as to achieve the desired yield of salable meat, while removing some of the dark-colored meat in the center portion of the fillet, implied: accompanying the skin.
    In a preferred embodiment, the skinning machine is of the type arranged for the fillets to be deployed individually in one or more rows on an inlet conveyor belt which guides the fillets up and into the cutting zone. Here, the fillets are squeezed between the backpressure roll and the forward roll, thereby ensuring the further feeding of the fillets through
    DK 2017 00441 A1 cutting zone. According to the invention, by equipping the machine with one or more sensors or measuring sensors arranged to perform the said measurement and / or detection of the fillets during their conveyance on the inlet conveyor belt, it is possible to continuously record the characteristic variables of the individual fillets, which Subsequently, when the fillets in question are introduced into the cutting zone, the basis for the automatic knife adjustment is utilized. In this way, it is possible to continuously optimize the meat yield regardless of variations in the form, size and thickness of the fillets. The sensors and measurement sensors may be mechanical, electromechanical or electronic.
    Preferably, the sensors or measurement sensors are electronic, for example capacitive sensors, optical sensors, laser rangefinders, CCD cameras, 3-D scanners, weighing cells, etc. According to the invention, it is then appropriate to connect the sensors and sensors to a common electronic control and calculating unit , which may be a microprocessor, computer or similar device, which, on the basis of an algorithm embedded in the memory of the control and calculator unit, is arranged to continuously calculate the optimal cutting depth of the meat in that fillet. In this way, the desired optimization of the meat yield is achieved in the most appropriate way.
    An alternative way of automating the knife alignment is set out in claim 4. According to this claim, the machine is equipped with a vision system which is arranged to continuously record the individual contours of the fillets during the fillets passing through the machine. The vision system alone or in combination with other electronic sensors, such as sensors for measuring the file thickness, is arranged to provide the control and calculation unit with data which enables the system to continuously calculate the optimal cutting depth for the meat in question and for automatically adjust the cutting depth of the knife accordingly. The vision system makes it possible to also take into account the factors associated with the specific contour of the individual file. This could be the cut lines of the fins and head, etc.
    Claim 5 provides an appropriate calculation method for the automatic blade adjustment when the above-mentioned vision system is part of the machine control. According to claim 5, the vision system can advantageously be programmed to divide the fillet into a number of virtual zones and so that the optimal cutting depth for the meat yield is calculated for each zone separately. At the same time, the machine is adapted to automatically adjust the cutting depth of the knife according to the calculated cutting depth individually in each zone individually. The method involves the highest precision in the knife adjustment, and thus the best possible optimization of the meat yield.
    Claim 6 shows an embodiment in which the knife is contoured and has a protruding middle portion. This center portion will, during slicing, cause a cut of meat with a deeper cut than in the sides of the fillet in a middle portion of the fillet - more specifically in the filet's bloodstream. The midway cut in this way is determined in width and depth by the contour of the projecting center portion. It should be noted that for skinning machines which process the fillets placed in two parallel rows on the inlet conveyor belt, the knife will, of course, have one protruding central portion for each row, that is, two protruding central portions on the same knife. The solution allows you to "trim" the fillet by removing the unwanted bloodstream, and this alone, without
    DK 2017 00441 A1 it at the same time goes beyond the meat yield. The meat yield is optimized by the measures described above.
    Claim 7 discloses how with a straight line, i.e. not contour cut, knife can produce a desired difference in the cut depth calculated in the cross section of the fillet. This is done according to the invention by forming the counterpressure roller disposed adjacent to the knife with one or more concentric annular depressions (downs) which, in combination with the pressure from above, the pre-roll roll exerts on the fillet, causes the fillet during the cutting process to be wholly or partially pressed down into the recesses and consequently being cut to varying depths by a rectilinear knife. The method can advantageously be used to optimize the meat yield by placing the cut relatively deep in the middle portion of the fillet and less deep, ie closer to the skin, in the sides of the fillet. This way of optimizing the meat yield is of course used at the same time with the other measures for the same purpose, ie the automatic depth of cut adjustment, as described above. In order to ensure that the fillet meat is pressed fully into the annular recesses and that the cut is laid precisely as intended, it is according to the invention to equip the machine with a plurality of spring-applied pressure rollers arranged adjacent the backpressure roller for depressing the the fillet in said recesses during the passage of the fillet through the cutting zone.
    Conveniently, the said detection of the fillet's variable occurs continuously during the passage of the fillet through the machine from tail end to head end (or vice versa). The optimum cutting depth calculated on the basis of the detection is then also continuously adjusted by automatic adjustment of the knife, ie this adjustment takes place continuously from tail end to head end (or vice versa). The method ensures the greatest possible meat yield in the skinning process. In an embodiment as claimed in claim 10, in which, in connection with the inlet conveyor belt, a separate strip web section is provided with weighing cells for determining the weight of the fillets, it is possible to include the weight of the fillets as a parameter in calculating the optimal cut depth.
    The invention will be explained in more detail in connection with the drawing, in which a skinning machine according to the invention is shown in schematic representation. The drawing shows
    FIG. 1 the machine in side view,
    FIG. 2 the machine's cutting zone in enlarged section,
    FIG. 3 machine adjustable knife frame shown separately in side view,
    FIG. 4 the same from the front,
    FIG. 5 shows a backpressure roller intended for two-row fillet processing, shown in profiled version; FIG. 6 is a cross-sectional view along line A-A of FIG. 5,
    FIG. 7 shows the backpressure roller shown together with two spring-actuated pressure rollers, and during machining of two fillets, front view,
    FIG. 8 shows the same backpressure roll with associated pressure rollers shown in section along line B-B in FIG. 7; FIG. 9 shows a profile cut knife for two-row fillet processing, shown in side view,
    FIG. 10 is a cross-sectional view taken along line C-C of FIG. 9
    FIG. 11 is a transfer roller in one embodiment with a plurality of lifting fingers intended to remove the cut skin from the surface of the roller, and
    FIG. 12 is a cross-sectional view taken along line D-D of FIG. 11th
    DK 2017 00441 A1
    In the FIG. 1 and 2, the skinning machine consists essentially of a machine rack 1, a cutting unit 2, an inlet belt 3, a first outlet belt 4 for the cut fillets, a second outlet belt 5 for the cut skin and a collection container 6 for the skin. The cutting unit 2 of the machine comprises a backpressure roller 7, a forward roller 8, an insertion land 9, and an adjustable knife frame 10 in which a transverse knife 11 is clamped. Further, there is an outlet slot 12 which guides the cut fillets from the cutting unit's cutting zone 13 onto the first outlet belt web 4. and a transfer roller 14 which serves to receive the cut skin and transfer it to the second outlet belt web 5. For that purpose For example, the transfer roller is provided with a plurality of groove-shaped pivots 15 in which a corresponding number of fingers 16 are engaged. The fingers ensure that the strongly adhesive skin is lifted free of the surface of the transfer roller and thus transferred to the outlet belt web 5. The transfer roller and the associated fingers are shown in detail in Figures 11 and 12.
    The backpressure roll 7 and the forward roll 8 are synchronously driven by a motor (not shown) which pulls the rollers through a chain pull (not shown). The knife frame 10, shown in detail in Figures 3 and 4, is constructed as a bending rigid frame structure with an almost vertical rectangular frame portion 17 provided with a rearward horizontal arm 18 on each side. Each arm is provided at its free end with a bearing bore 19. The knife frame is pivotally suspended in the machine frame 1 of said bearing bores 19, and is operated by a central servo motor 20 acting through a ball spindle 21. in a manner possible to raise and lower the frame as a whole in relation to the counter-roll 7 and the land 9. The knife 11 itself is clamped in a profiled vane 22 which forms the lower side of the frame part 17. The cheek serves as a support for the knife. Thus, with the servo motor 20, it is possible to adjust the cutting depth of the knife in the fillet. The fillets are indicated in the drawing with F and the cut skin with S.
    The depth adjustment is automatically done as described in the introductory part of the description. That is, on the basis of continuous recordings and / or measurements of the fillets as they are fed into the cutting unit 2 of the machine lying on the inlet conveyor belt 3. For this purpose, the machine is equipped with suitable sensors and measuring equipment 23 mounted over the inlet conveyor belt in a boom 24 mounted on the machine frame 1, see fig. First
    In FIG. 5 and 6, the counterpressure roll 7 is shown in one embodiment with a number of concentric annular recesses 25. Together with spring-influenced pressure rollers 26 (see Figures 7 and 8) which depress the fillet meat into the recesses during the cutting process, , but intended depth. In this way, for example, the dark meat in the center of the fillet can be cut without having to cut unnecessarily deep into the sides of the fillet. In the illustrated form, the backpressure roll is intended to process two fillets simultaneously, ie where the fillets are placed on the inlet conveyor belt in two parallel rows.
    Figures 9 and 10 show a profile-cut knife 27, which appears with two prominent cutting zones 28. By appropriate depth adjustment of the knife, it is possible, by means of the prominent cutting zones, to cut the bloodstream of the fillets in the same operation as the cutting itself.
    DK 2017 00441 A1
    The invention is not limited to the embodiment shown and described in the drawing. Other retail designs and other constructive solutions for the individual components of the machine are conceivable within the scope of this invention, and the use of the machine may be extended to areas other than those specified.
    For example, an application for skinning fish other than salmon and trout is also possible, and it is possible to process both fresh and smoked fish.
    权利要求:
    Claims (9)
    [1]
    1. Fish fillet skinning machine, in particular salmon and trout fillets, and more particularly of the type in which the skins are cut by the fillets in a machining process known as depth skinning, which consists in the main features of passing the fillets (F) individually through a cutting unit (2) comprising a blade (11) transverse to the direction of travel of the fillet, cooperating with a backpressure roller (7) and a forward roller (8) which together force the fillet through the cutting zone (2) of the cutting unit (13), the knife cuts the fillet longitudinally in such a way that the skin (S) is cut from the other part of the fillet, characterized in that the machine is provided with means for automatically adjusting the cutting depth of the knife (11) relative to the fillet (F) below its passage through the cutting zone (13), and this adjustment is made depending on a set of predefined parameters, or on the basis of continuous measurement or detection of one or more variables, such as characterizes the fillet (F), which variables can be the length of the fillet from the tip of the tail to the head end, the width of the fillet, thickness, contour, weight, color, etc.
    [2]
    A machine according to claim 1, and more particularly of the type adapted to cut off the fillets in a workflow, wherein the fillets are placed individually in one or more rows on an inlet conveyor belt (3) which carries the fillets (F). forward and into the cutting zone (13), where the fillets are squeezed between the backpressure roller (7) and the forward roller (8), thereby ensuring the further feeding of the fillets through the cutting zone, characterized in that the machine is equipped with sensors or measuring sensors (23) adapted to perform the said measurement and / or detection of the fillets (F) during their conveyance on the inlet conveyor belt (3), and that these sensors or measurement sensors are mechanical, electromechanical or electronic.
    [3]
    A machine according to claim 2, wherein said sensors or measuring sensors (23) are of an electronic nature, for example capacitive sensors, optical sensors, laser rangefinders, CCD cameras, weighing cells, 3-D scanners, or electronic sensors of another suitable type, characterized in that: the sensors are connected to an electronic control and calculating unit, which may be a microprocessor, computer or similar device, which on the basis of an algorithm embedded in the memory of the control and calculating unit is arranged to continuously calculate the optimal cutting depth in the individual filet.
    [4]
    Machine according to claims 2 and 3, characterized in that the machine is equipped with a vision system which is arranged to continuously record the individual contours of the fillets during the passage of the fillets through the machine, and that this vision system alone or in combination with other electronic sensors, e.g. file thickness sensors are designed to provide control and calculator data that enable the system to continuously calculate the optimal cutting depth for the meat fillet in each fillet and to automatically adjust the cutting depth of the knife accordingly.
    [5]
    Machine according to claim 4, characterized in that the vision system is programmed to divide the fillet (F) into a number of virtual zones and such that the optimal cutting depth for the meat yield is calculated for each zone individually and that the machine is adapted to automatically adjusting the cutting depth of the knife (11) according to the calculated cutting depth individually in each zone.
    DK 2017 00441 A1
    [6]
    Machine according to claim 1, characterized in that the knife (27) is contoured and has one (or more) protruding central portion (28) which during cutting causes a central part of the fillet (F) - in particular in the bloodstream of the fillet - cut the fillet meat with a deeper cut than the sides of the fillet, and that this pathway in width and depth is determined by
    5 shows the contour of the protruding middle portion (28).
    [7]
    Machine according to claim 1, characterized in that the backpressure roller (7) arranged in connection with the knife (11) is formed with one or more concentric annular recesses (downs 25) which, in combination with the pressure from above, the tension roll (8). ) exerts on
    10 the fillet (F) causes the fillet during the cutting process to be wholly or partially pressed down into the recesses and consequently being cut to varying depths determined by the backpressure roll profile.
    [8]
    8. Machine according to claim 7, characterized in that the machine is equipped with a number of
    15 spring-actuated pressure rollers (26) disposed adjacent the backpressure roll (7) for depressing the fillet into said annular recesses (25) during the passage of the fillet through the cutting zone (13).
    [9]
    9. Machine according to claim 1, characterized in that the said detection of the fillet
    Twenty variables occur continuously during the fillet passage through the machine from tail end to head end (or vice versa) and that the optimal depth of cut calculated on the basis of detection is adjusted by automatic adjustment of the knife (11), and this adjustment also takes place continuously from tail end to head end. (or the other way around).
    A machine according to claim 1, characterized in that a separate strip web section is provided adjacent to the inlet conveyor belt (3) with weighing cells for determining the weight of the fillets before the inlet of the fillets in the cutting zone (13).
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    同族专利:
    公开号 | 公开日
    DK179670B1|2019-03-19|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2019-03-13| PAT| Application published|Effective date: 20190212 |
    2019-03-19| PME| Patent granted|Effective date: 20190319 |
    优先权:
    申请号 | 申请日 | 专利标题
    DKPA201700441A|DK179670B1|2017-08-11|2017-08-11|Machine for skinning fish fillets, especially salmon and trout fillets|DKPA201700441A| DK179670B1|2017-08-11|2017-08-11|Machine for skinning fish fillets, especially salmon and trout fillets|
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