JP2006230289A - Rib removing method of loin and belly - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rib removing method of loin/belly automatically carrying out a series of processes such as a streaking process, a string hanging process and a rib stripping process by string pulling, etc., in rib removing from loin/belly of a hog by using a string. <P>SOLUTION: The rib removing method of loin/belly comprises inserting the subject loin/belly part "a" from the rib carliage side between an upper face of a table 1 and a standard rod 2 with the rib part upward and pressing the cross cut of the rib to the standard rod 2, then moving the standard rod 2 to downward to expose the tip "d" of the rib and fixing the loin/belly part "a" by pinching with the upper face of the table 1. The positioning of the rib part is carried out by lifting up a push up member 9 from downward of the table face 1 and pinching the rib side of the loin/belly part "a" with an upper pressing rail 11, and then making a streak on the periphery of each rib "c" by a pipe like cutter 21 for the string hanging process and then perform the rib stripping process by pulling the string to the back bone side. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention forms one end of the deboning operation of the loin / rose part separated from the shoulder of the half-carcass separated from the carcass for meat, and the separation of the spinous process and the rib joint, which is the most complicated and poor in yield by manual work. The present invention also relates to a method for removing the ribs that is required to be automated as well as to remove the bone.

  There are two types of bones, the spine and the ribs. When these two types of bone deboning methods are performed manually, the ribs are first cut (cut) into the ribs, and the ribs and meat are separated by pulling them with a string. After that, the rib is removed from the joint by bending from the joint of the rib, and the spine is removed.

  Unlike the removal of the ribs, the spine removal has no work of peeling the bones and meat, and is all cut with a knife. The spine has irregularities such as papillary processes and spinous processes, and has a very complicated shape. In addition, bone and meat are connected by strong muscles and cannot be peeled off, and in order to remove bone with a high yield, it is necessary to move the bone and meat with a very complicated knife movement. In this way, the spine and meat are separated, and the deboning is completed.

Since it is very difficult to remove both the ribs and the spine at the same time when manufacturing the deboning device, it is better to manufacture a device that removes the ribs relatively easily.
As a conventional method for removing the ribs, for example, in Patent Document 1 (Japanese Patent Laid-Open No. 10-179015), an incision groove is provided in the upper part of the rib base of the rib joint of the loin and rib meat, and one string is provided in the incision groove. Place the member in the same way, and the same string-like member from the upper part of each rib base to the lower part of the rib to hide the gap of the ribs, and the group of deboning loops at the same time with the same string-like member suspended in the bone part A method has been disclosed that enables pulling and collective boning over the entire rib.

JP-A-10-179015

However, although the method disclosed in Patent Document 1 is an extremely efficient method, the yield and accuracy of the meat are poor, and if the string-like member gets caught at any one place, it is impossible to remove the bone. The probability of collective bone removal across the ribs is low.
In addition, as a pre-process, manual scoring is required, and many manual parts are left, which is complicated and far from being automated.

  In view of the problems of the prior art, the present invention aims to propose a rib deboning method for ribs and roses, which can automate a creasing process, a stringing process, a meat peeling process by stringing, and the like by a series of operations. To do.

  The present invention achieves such an object, and when removing the ribs of the loin / rose part from the costal cartilage side, the loin- The rib is inserted from the costal cartilage side with the rib side facing upward, and the cross section of the costal cartilage is pressed against the reference rod, and then the reference rod is moved downward to expose the distal end of the rib, and the loin / rose portion The upper presser rail is fixed by sandwiching it with the table surface, and lifts the push-up member from below the table surface at a position slightly behind the reference rod, and is arranged above the push-up member in parallel with the reference rod. Position the ribs by pressing and fixing the rib side of the loin / rose part, and then incising the ribs around the distal end of each rib while holding the fixed position as the reference position. The multiplying step, and the cord pulling the spine side and performing the step of separating the ribs from the meat.

In the present invention, first, the horizontal and vertical positioning reference of the loin / rose portion is set, and the loose / rose portion is positioned and fixed.
First, as a positioning reference in the horizontal direction, a reference rod is placed at a location that serves as a processing reference, and the cross-section of the costal cartilage is pressed against this reference rod to perform horizontal positioning of the loin / rose portion with respect to the device. Can do.
Next, the reference bar is lowered in the direction of the table surface so as not to interfere with the deboning process, exposing the distal end portion of the rib, and fixing the loin / rose portion with the table surface.

Next, the rib is positioned by raising the push-up member above the table surface and pressing and fixing the loose and loose portion against the upper presser rail which is a vertical positioning reference.
Then, while holding this fixed position as a reference position, cutting around the distal end of the rib, stringing, and stringing to the spine side are performed to isolate the rib.

  When the distal end of the rib is pressed against the reference rod, the rib may be arranged in a direction perpendicular to the reference rod. This is because, in the tying step, preferably, when a cutter having a tip blade whose cross-section conforms to the cross-sectional shape of the rib is provided and a single cut is made around the tip of the rib, the movement direction of the cutter is set with respect to the reference plane. This is because it is easy to determine the moving direction of the cutter. Examples of the cross-sectional shape of the cutter include a circular shape or a U-shape.

Preferably, a part of the upper presser rail is configured to be openable, the ribs positioned in the open portion are subjected to the stringing process and the meat peeling process by stringing for each rib, and then the reference position is maintained. The opening portion is moved while sequentially performing the stringing step and the meat peeling step by stringing.
Preferably, the method further includes a step of measuring a rib position before the tying step. More preferably, the rib position measuring step rolls while pressing a roller on the rib, reads the movement of the roller with an encoder, and measures the position of the rib. More preferably, the roller is rolled while pressing the distal end side of the rib.

  When positioning the stringing and stringing unit, it is necessary to know where the ribs are. There are 11 ribs to be removed, but there are cases where there are 12 and 13 ribs depending on the relationship between the division position of the umbilical part and the total number of ribs by pig individuals such as surplus ribs. Since there is a difference in the number of processing and position due to such individual differences, it is preferable to provide a step of measuring where the rib is located.

  According to the method of the present invention, when the ribs of the loin / rose portion are removed from the costal cartilage side, the loin / rose portion is placed between the upper side of the table surface and the reference rod arranged in parallel with the table surface. Is inserted upward from the costal cartilage side to press the cross-section of the costal cartilage against the reference rod, and then the reference rod is moved downward to expose the distal end of the rib, and the loin / rose portion to the table surface The push-up member is lifted from below the table surface at a position slightly on the backbone side from the reference rod, and the loin / rose portion is placed on the upper presser rail arranged in parallel with the reference rod above the push-up member. By positioning the ribs by pressing and fixing the ribs side, the positioning of the loin / rose portions on the table surface can be automated and performed smoothly.

  That is, by pressing the cross section of the costal cartilage including the distal end portion of the rib against the reference rod, it becomes possible to position at a position where it is easy to perform the subsequent incision (stitching), stringing and stringing processes. After positioning, by moving the reference bar downward, it is possible to simultaneously expose the distal end of the ribs and fix the loin / rose part, which is necessary for the incision (stitching) in the subsequent process. By raising the push-up member located on the spine side and sandwiching the loin / rose part with the upper presser rail, the rib position of the loin / rose part with different thickness and different rib position in the vertical direction is positioned horizontally. Can be fixed.

  According to the present invention, it is possible to smoothly and automatically perform such a positioning operation of the loin / rose portion, and then hold the same fixed position as a reference position, thereby making subsequent incisions (streaks), The stringing and stringing processes can be performed smoothly, and further, these processes can be automated.

  Preferably, a part of the upper presser rail is configured to be openable, the ribs positioned in the open portion are subjected to the stringing process and the meat peeling process by stringing for each rib, and then the reference position is maintained. While moving the opening portion and sequentially performing the stringing step and the meat peeling step by stringing, the stringing step and the meat peeling step by stringing are carried out while holding the loin / rose portion at a reference position. These processes can be performed smoothly, and these processes can be automated.

In addition, preferably, by including a step of measuring the rib position before the stringing step, the position of the rib can be surely grasped, thereby smoothly performing the subsequent stringing step and the meat peeling step by stringing. Can be done.
More preferably, in the rib position measuring step, the structure is simple and inexpensive by rolling while pressing a roller on the rib, and measuring the position of the rib by reading the movement of the roller, that is, the unevenness of the rib portion with an encoder. The apparatus can reliably grasp the rib position. More preferably, the rib position can be grasped with higher accuracy by rolling the roller while pressing the distal end side of the rib with less meat.

Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the component parts described in this example are not intended to limit the scope of the present invention only to specific examples unless otherwise specified. Only.
FIGS. 1 to 5 relate to a pork loin / rose portion deboning apparatus according to a first embodiment of the present invention. Among these, FIG. 1 is a plan view of a device configuration for horizontal positioning of the loin / rose portion. 2 is an elevation view, FIG. 3 is an elevation view relating to a device configuration for height direction positioning, FIG. 4 is a side view, and FIG. 5 is a plan view.

  1 and 2, the configuration for performing horizontal positioning of the loin / rose portion a will be described first. Reference numeral 1 denotes a cutting board constituting a plane provided horizontally in the apparatus of this embodiment, 2 is a reference round bar arranged in parallel to the cutting board 1 above the cutting board 1, and the reference round bar 2 is The cross section d of the costal cartilage of the loin / rose part a is pressed against the reference round bar 2 to position the loin / rose part a in the horizontal direction. The reference round bar 2 is movable in the vertical direction by support arms 5a and 5b that are pivotally supported by the support shaft 3 following the movement of the piston 4a of the air cylinder 4.

  6 is a bucket that can be slid in the direction of the reference round bar 2 by the air cylinder 7, and the processing reference surface of the later-explained loin / rose part a is set to the reference round bar 2 by inserting the loose / rose part into the bucket 6. It is designed to be pressed. The bucket 6 is supported by a spring 8 so as to be swingable with respect to the air cylinder 7 and is held at a certain angle by the spring 8, and there is an individual difference between the loose and loose portions by the air cylinder 7. It absorbs the inclination and thickness and can be pressed against the reference round bar 2 and escapes when a large load is applied to the loose and loose portion a during processing.

b is a spine portion of the loin / rose portion a, c is a rib portion protruding from the spine, d is a cross-section of the cartilage including the distal end portion of the rib, e is a spinous process protruding from the spine b, and the bucket 6 is a loin / rose. By pushing the part a forward, the costal cartilage cross-section d is pressed against the reference round bar 2 to constitute a reference processing surface. In addition, in the state where the costal cartilage cross section d is pressed against the reference round bar 2, the rib c is directed in a direction perpendicular to the reference round bar 2. In this state, the reference round bar 2 drives the air cylinder 4 to move downward, thereby exposing the distal end portion of the ribs and cutting the loose and loose portion a for cutting in the subsequent process. Fix it by sandwiching it with the surface of 1.
In the apparatus of this embodiment, the insertion of the loin / bulk part a into the bucket 6 is performed manually, but thereafter, the apparatus positions the processing reference plane of the loin / rose part a, so the charging operation is simple. It becomes.

  Next, a configuration for positioning the loin / rose portion a in the height direction will be described. 3 to 5, reference numeral 9 denotes a push-up round bar arranged in parallel with the reference round bar 2 and slightly on the bucket 6 side, which is usually arranged below the surface of the cutting board 1, and is perpendicular to the loin / rose part a. When directional positioning is performed, the air cylinder 10 moves up. Reference numeral 11 denotes an upper presser rail which is arranged in parallel to the push-up round bar 9 and so as to face the upper side of the push-up round bar 9, and is supported on the support shaft 12 following the movement of the piston 13a of the air cylinder 13. Thus, the support arms 14a and 14b that are rotated are movable in the vertical direction.

The positioning in the height direction is a function for aligning the apparatus reference and the reference of the loin / rose part a by pressing the reference surface of the loin / rose part a against the vertical reference surface of the apparatus.
That is, if the loin / rose part a is left on the cutting board 1, the meat becomes thinner as it goes in the direction of the hind legs, so that the height with the ribs is lowered. The difference in height varies depending on the loin / rose part. In order to absorb this individual difference, the upper presser rail 11 that is normally positioned at the upper position, as shown in FIG. 6, causes the upper presser rail 11 to drive the air cylinder 13 at the time of positioning in the height direction. By lowering to a position corresponding to the upper part of the rib c of the rose part a and raising the push-up round bar 9 from below, pressing the loin / rose part a against the upper presser rail 11 which is the reference surface in the height direction, By aligning the height of the rib c with the reference plane, it is possible to suppress the influence on the deboning process due to individual differences of the loin / rose part a.

  The two air cylinders 10 for raising and lowering the push-up round bar 9 must be pushed up obliquely when pushing up the loin / bula part a to the upper presser rail 11 from below, so that the angle of inclination by the loin / rose part a Is a structure that changes freely. In the case where there is an individual difference in the thickness of the loin / rose part a, the air pressure acts like a spring so as not to crush the loin / rose part a by being pushed up more than necessary. The upper presser rail 11 can be pushed up with a constant pressure regardless of the thickness.

As a result, the costal cartilage cross-section d including the distal end of the rib, which is the processing reference plane of the loin / rose part a, is pressed against the reference round bar 2 which is the horizontal reference plane of the apparatus, and the height direction of the apparatus The rib portion c of the loin / rose portion a is pressed against the lower surface of the upper presser rail 11 which is the reference surface by raising the push-up round bar 9, and further the reference round bar 2 is lowered to expose the costal cartilage cross section d. At the same time, the loin / rose portion a is positioned and fixed by sandwiching the loin / rose portion a with the surface of the cutting board 1, and the subsequent incision (muscle Insert), stringing and pulling the ribs by stringing.
This state is shown in FIG. 7, in which the loose and loose portions a are securely held at the processing reference position at the three positions of the reference round bar 2, the push-up round bar 9 and the upper presser rail 11.

  Further, as shown in FIGS. 4 and 5, the upper presser rail 11 is provided with a shutter 15 that can be rotated by an air cylinder 16 so that a part of the upper presser rail 11 can be opened, and is configured to be movable in the axial direction. ing. In this case, if all the ribs are pressed by the upper presser rail 11, the deboning process of the ribs cannot be performed. Therefore, only the portion to be processed can be opened, and the deboning process is not disturbed. After the processing of one rib, the upper presser rail 11 can be moved in the axial direction for the next rib processing.

Next, it is necessary for the device to recognize where the ribs c are present and how many ribs c are present in the loin / rose portion a held at the reference position by horizontal positioning and height positioning. Therefore, as shown in FIG. 8, when the roller c is rolled over the ribs c having the same height while pressing the measuring roller 17, the roller 17 bites into the meat when the roller 17 is on the meat. The movement of the roller 17 is read by an encoder (not shown), and the position of the rib c is measured.
The place where the roller 17 is rolled may be the surface on the side where the rib c is present, but by rolling the distal end surface of the rib, the measurement accuracy can be further increased due to the small amount of meat.

When the rib c is processed manually by hand, a knife is put on the side of each rib, and the lower end of the rib c is cut so that the tip portion is cut out, and the rib c is pulled by hanging with a string. Peel from.
In order to make it easier to pull the string by hand, it is necessary to separate the bone and the meat as much as possible. Therefore, it is necessary to make an incision (stitching) around the distal end of the rib. In particular, the lower end of the rib has a strong bond between the meat and the bone, and it is difficult to pull the string manually unless it is separated. Moreover, it becomes easy to hang a string by making a notch.

  In this apparatus, as shown in FIGS. 9 to 11, the use of a cutter 21 having a pipe-shaped cross-section of the cutting edge enables automation of creasing. 9 is an elevation view showing the configuration of the apparatus of this embodiment for performing the creasing process, FIG. 10 is a partial side view showing the structure of the stringing device, and FIG. 11 shows the pipe-shaped cutter 21 at the distal end of the rib. FIG. 12 is an elevation view showing the first stage of the string drawing process, and FIG. 13 is an elevation view showing the second stage of the string drawing process.

9 to 13, reference numeral 21 denotes a pipe-shaped cutter arranged so as to be able to put a line around the rib of the rib tip portion d of the loose / rose portion a, and is slidable in the direction of the rib tip portion d by the air cylinder 22. It is. A resin guide 23 protrudes from the inside of the pipe-shaped cutter 21 and can be protruded from the tip of the pipe-shaped cutter 21 by the air cylinder 24 or can be retracted inside the tip blade of the pipe-shaped cutter 21.
Reference numeral 25 denotes a string attached to the tip of an arm 27 that can be rotated by an air cylinder 28 around a fulcrum 26 in the second stage of string pulling. It is in a state of being stretched over the protruding resin guide 23.

  Further, the fulcrum 26 is attached to the tip of an arm 31 that can be rotated by an air cylinder 30 around a string pull first stage fulcrum 29. Note that the radius of curvature of the tip of the arm 31 is larger than the radius of curvature of the tip of the arm 27. Reference numeral 32 denotes a stopper that regulates the movement of the arm 33 connected to the air cylinder 30.

In the apparatus configuration for such a creasing and stringing process, first, when entering the creasing process, the deboning unit including the driving device for the pipe cutter 21 and the string 25 moves to the position of the rib c. Then, the pipe-shaped cutter 21 is stabbed around one rib tip, and then the resin guide 23 is retracted into the pipe-shaped cutter 21. The pipe-shaped cutter 21 has a tip sharpened like a knife. When the rib c is inserted into the pipe, the joint between the bone and meat is separated.
Further, a string 25 is hung around the pipe-shaped cutter 21, and the pipe-shaped cutter 21 is stabbed into the loose / rose portion a. At this time, the shutter 15 of the upper presser rail 11 is opened. When the string 25 is moved to the rib side by the string pulling device while the rib c is in the pipe-shaped cutter 21, the string 25 is directly hooked on the rib c.

Hanging a flexible string on the ribs, like manual labor, is a very difficult action for machines. The string 25 is made of nylon, for example, and is flexible, and it is difficult to always maintain the same shape, and it is difficult for the machine to manage the shape of the string 25.
If the rib c is peeled off using a metal object that is easy for the machine to handle the portion that hits this string, the meat will be stripped off as it is, and only the bone cannot be peeled off, resulting in a very poor yield. Also, it is only necessary to match the shape of the rib c, but the rib shape is different in thickness at the tip and the root, and the shape of each rib varies, so it looks like a metal that matches the shape of the rib. It is difficult to process with a hard object.

In the present embodiment, by squeezing along the rib c with the flexible string 25, a shape along the rib shape was obtained, and the yield was dramatically improved.
When the processing of one rib c is completed and the processing of the next rib is started, the string 25 must be hung again on the pipe-shaped cutter 21, but if a string whose shape is unstable is to be forcibly hung, The cutter 21 may be caught by the blade of the cutter 21 and cut the string 25. In order to solve this problem, a resin guide 23 that enters and exits at the tip of the pipe-shaped cutter 21 is provided, and the string 25 is not hung directly on the pipe-shaped cutter 21, but is hung on the resin guide 23 once, so that the pipe-shaped smoothly. A string 25 can be hung on the cutter 21.

Next, the process moves to the step of peeling the rib c by pulling the string. In the case of manual rib deboning, as disclosed in Patent Document 1, a knife is placed on the side of the rib and the lower side of the tip, and the rib is peeled from the meat by pulling it with a string. The apparatus of the present embodiment automates this action by a machine.
That is, in this embodiment, after the shutter 15 is opened, a string ring 25 having a diameter of about 30 mm, for example, is attached to an arm 27 that swings around the swing fulcrum 26, and the arm 27 is another swing. It is attached to a swinging arm 31 with the fulcrum 29 as a fulcrum.

  As a result, the trajectory of the string 25 can be changed between the first stage and the second stage of the string drawing process. That is, in the first stage of string pulling, the arm 25 is swung by the air cylinder 30 with the fulcrum 29 as a fulcrum, whereby the string 25 draws a locus with a large curvature radius. Next, in the second stage, the air cylinder 30 is left as it is, and the arm 27 is swung with the fulcrum 26 as a fulcrum, whereby the string 25 draws a locus with a small radius of curvature. This is because when the shape of the rib is viewed, the shape is extremely curved near the spine and becomes gentler as it approaches the vicinity of the cartilage, and the locus of the string 25 follows this shape.

However, the shape (length) of the ribs is shortened from the front foot side to the rear foot side. In order to match this difference in shape, the swing stroke by the arm 31 in the first stage can be changed to three stages, thereby changing the trajectory for pulling the cord 25 from the front foot side to the rear foot side, It is configured to draw a locus close to the shape.
By extending the length of the string and drawing an approximate trajectory, the rib can be peeled off satisfactorily, but by increasing the length of the string, the shape of the string becomes free, and the shape of the string is changed by the device. It becomes difficult to manage. Shortening the string makes it easier for the string to always maintain the same shape.

  By pulling the string 25 in two stages in this way, after the stripping of the rib c1 is completed, the pipe cutter 21 and the string pulling second stage arm 27 are first returned to the original state, and then the string pulling first stage is performed. The arm 31 returns. Thereafter, the resin guide 23 comes out of the pipe-shaped cutter 21 and hangs on the string 25. This process is repeated for the number of ribs c. When the deboning is completed, each device returns to the origin position and prepares for the next operation.

  As described above, according to the apparatus of the present embodiment, the reference round bar 2 of the apparatus is used as the reference position in the horizontal direction of the loin / rose part a, and the costal cartilage cross section d of the loin / rose part a is used as the processing reference plane. Since it is pressed against the reference round bar 2 and the bottom surface of the upper presser rail 11 is set as the reference position in the height direction, the rib placement side of the loose / rose portion a is horizontally pressed from the lower side to the upper presser rail 11 and fixed. Then, it became possible to automate the subsequent scoring and stringing process by a series of operations.

In the positioning operation of the loin / rose portion a, the loose / rose portion a is manually inserted into the bucket 6, but after that, this apparatus positions the processing reference surface of the loin / rose portion a. The work is very simple.
In addition, there is a process to measure the rib position before the tying process, and the rib position can be easily grasped by simply rolling the measuring roller 17 to the rib side surface. And the string drawing process can be performed smoothly.

Further, in the stringing step, the stretchable resin guide 23 is provided at the tip of the pipe-shaped cutter 21, so that the string 25 is reliably hung on the pipe-shaped cutter 21 without cutting the string 25 with the cutting edge of the pipe-shaped cutter. be able to.
Further, in the string drawing step, the string 25 is swung around the fulcrum that is different between the first stage and the second stage, so that the locus of the string 25 can be a locus that matches the shape of the rib c.

  According to the present invention, when removing the ribs of the pork loin / rose part using a string, the roasting / rose part can be automated by a series of operations such as a creasing process, a stringing process, and a meat peeling process by stringing. In this method, the efficiency of the rib removal work can be dramatically increased as compared with the conventional method.

FIG. 3 is a plan view according to the apparatus configuration for horizontal positioning of the loin / rose portion according to the first embodiment of the present invention. FIG. 3 is an elevational view relating to a device configuration for horizontal positioning of the loose / rose portion a in the first embodiment. FIG. 3 is an elevational view relating to a device configuration for positioning in the height direction of the loose / rose portion a in the first embodiment. It is a side view which concerns on the apparatus structure for the height direction positioning of the loose and the rose part a in the said 1st Example. It is a top view which concerns on the apparatus structure for the height direction positioning of the loose and the rose part a in the said 1st Example. It is explanatory drawing of operation for the height direction positioning of the loin and the rose part a in the said 1st Example. It is explanatory drawing which shows the state which hold | maintained the loose and the loose part a in the process reference position in the said 1st Example. It is explanatory drawing which shows the method of measuring the rib position of the loose and the rose part a in the said 1st Example. It is an elevation view which shows the apparatus structure which performs a creasing process in the said 1st Example. It is a partial side view which shows the structure of a string drawing apparatus in the said 1st Example. It is an elevation view which shows the state which inserted the pipe-shaped cutter 21 in the radius tip part in the said 1st Example. It is an elevation view which shows the 1st step of a string drawing process in the said 1st Example. It is an elevation view which shows the 2nd step of a string drawing process in the said 1st Example.

Explanation of symbols

1 Cutting board (table surface)
2 Reference round bar 3 Support shafts 4, 7, 10, 13, 16, 22, 24, 28, 30 Air cylinders 5a, 5b, 14a, 14b Support arm 6 Bucket 8 Spring 9 Push-up round bar 11 Upper presser rail 12 Support Shaft 15 Shutter 17 Measuring roller 21 Pipe-shaped cutter 23 Resin guide 25 String 26 String pulling second stage fulcrum 27, 31, 33 Arm 29 String pulling first stage fulcrum 32 Stopper a Loin and loose part b Spine c Rib d Rib cartilage cross section e Spinous process

Claims (7)

  When removing the ribs from the ribs and roses from the costal cartilage side, the ribs and roses are placed above the table surface in parallel with the reference surface and the ribs and roses from the costal cartilage side upward. Insert and press the cross-section of the costal cartilage against the reference rod, and then move the reference rod downward to expose the distal end of the ribs, and fix the ribs and roses sandwiched between the table surface, The push-up member is lifted from below the table surface at a position slightly behind the reference bar, and fixed to the upper presser rail, which is arranged in parallel with the reference bar above the push-up member, by pressing the rib side of the loin / rose part. To position the ribs, and then hold the fixed position as the reference position while cutting the individual ribs around the distal end of the ribs to hang the string, and pull the string toward the spine side. Ribs boning method loin-rose portion, characterized in that a step of separating the ribs from the meat.   2. The rib debulking method for a rib / rose portion according to claim 1, wherein, in the tying step, a single cut is made around the distal end of the rib with a cutter having a distal edge whose cross section is in accordance with the cross sectional shape of the rib. .   The method of claim 1, wherein when the distal end of the rib is pressed against the reference rod, the rib is arranged in a direction perpendicular to the reference rod.   A part of the upper presser rail is configured to be openable, and the ribs positioned at the open portion are subjected to the stringing process and the flesh peeling process by stringing for each one, and then the release is performed while maintaining the reference position. 2. The rib deboning method for a loin / rose portion according to claim 1, wherein the portion is moved, and the ligating step and the meat peeling step by stringing are sequentially performed.   A rib deboning method for a loin / rose portion, comprising a step of measuring a rib position before the tying step.   6. The rib deboning method according to claim 5, wherein the rib position measuring step comprises rolling while pressing a roller on the rib, reading the movement of the roller with an encoder, and measuring the position of the rib. .   7. The method of removing the ribs and ribs from a rib according to claim 6, wherein the roller is rolled while pressing the distal end of the ribs.

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