Method and machine for removing of pin bones from fish fillet

Details Method and machine for removing of pin bones from fish fillet Method and machine for removing of pin bones from fish fillet

A - Human Necessities

22

C

A22C 25/16 (2006.01)

Patent

CA 2262514

A method and a machine for the removal of pin bones (14) from fish fillet (F), from which dorsal spine and preferably also ribs have already been removed. A pin bone-plucking device (18) with a rotatably driven, drum-shaped working head (18'') is used. In the circumferential surface of the latter plucking means (20) are formed. The fillet (F) is firmly fixed on a rotating freezing drum (16), and the plucking means (20) are placed at such a distance from the circumferential surface (16') of the freezing drum (16) that the plucking means (20) sweep the outwards facing side surface of the fillet (F) and grip and temporarily lock the pin bones (14) for subsequent plucking. If the processed fillets (F) have skin, they may be skinned by means of a skinning knife in a subsequent operation, while they maintain their initial position, frozen to the freezing drum (16), i.e. without any intermediate handling of the fillets (F).

On décrit un procédé et une machine pour enlever les arêtes (14) d'un filet de poisson (F) duquel on a déjà ôté l'épine dorsale ainsi que de préférence et également les côtes. On utilise un dispositif (18) servant à enlever les arêtes, entraîné de manière à tourner et pourvu d'une tête de travail (18") en forme de tambour, dans la surface périphérique de laquelle on a formé des moyens d'enlèvement (20) d'arêtes. On immobilise le filet (F) sur un tambour de congélation tournant (16) et on place les moyens d'enlèvement (20) à une certaine distance de la surface (16') de ce tambour (16), afin que ces moyens (20) balayent la surface latérale dirigée vers l'extérieur du filet (F) et saisissent les arêtes (14), en les bloquant temporairement, afin de les arracher ensuite. Si les filets traités (F) ont une peau, on peut enlever cette peau au moyen d'un couteau correspondant lors d'une étape ultérieure, tandis qu'ils sont maintenus dans leur position initiale, grippés par congélation sur ledit tambour (16), c'est-à-dire sans manutention intermédiaire des filets (F).

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