245results about "Meat holding apparatus" patented technology

An automated saw for high speed splitting of suspended carcasses, such as hog carcasses, through the backbone as the carcasses continuously move along a carcass rail includes a splitting station and a back roller station located on opposite sides of the carcass rail. The splitting station includes a splitting saw that can be driven in three directions, including horizontally towards a carcass to begin cutting, vertically down to make the cut and horizontally parallel to the carcass rail to match the speed of the moving carcass as the cut is made. A guide roller carried by the splitting station positions the backbone in a known position relative to the saw. The back roller station includes a back roller for positioning the carcass relative to the saw as the cut is made. The back roller is also movable in three directions, including horizontally in to contact the carcass, vertically down, and horizontally parallel to the carcass rail to match the motion of the saw. The back roller and saw are structurally independent, but are accurately driven to maintain the relative position of the saw and the back roller as the cut is made.

A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The method comprises removing the bone and any other inedible components from the thigh to provide a boneless thigh. The boneless thigh is cut from the top surface to the bottom surface along a first cut line to remove the thin muscle. The thick muscle is cut along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle. The thick muscle is then cut along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces. The generally equally sized thigh meat pieces are cut along a plurality of generally parallel, generally equally spaced, generally longitudinally extending fourth cut lines to create a plurality of elongated boneless thigh meat strips.

Poultry wings are suspended by their tip segments and oriented so that their outside surfaces face one side of the processing path, with right wings oriented with their elbows leading, and left wings oriented with their elbows trailing. The lower, primary segments are bent at the elbow joints by a bending guide, laterally and upwardly about an elbow guide, opening the elbow joints. The open joints are cut so as to release the primary segments. The mid-wing segments are compressed and the bone ends are moved laterally from the wing tip segments, causing the bone ends of the mid-wing segments to pop out of the tip segments. In both instances, the bones of the segments are exposed in the final products, so when the products are cooked, the exposed bone ends are free of grease, etc. and are suitable for grasping by the fingers of the hand for eating as finger food.

A system, suitable for high-speed operation, by which raw product (45), such as a slab of meat, can be accurately processed, such as by slicing into segments of desired weight, comprises a product profiling apparatus (15). The product profiling apparatus (15) measures the profile of the physical process. The product profiling apparatus (15) includes line lasers (75, 85) for directing a line of light across the upper and lower surfaces of the product (45) and visual image cameras (80, 90) directed toward the profile surface to capture, at fixed increments, the product profile. The product may also be weighed and the product density determined from the overall profile measurements. A controller (150) receives this data, and instructs the physical process accordingly.

A deboning system of meat for a small or intermediate processing factory in which the space is saved while reduction the cost by limiting the processing range of a work thereby limiting the processing functions to those of high necessity. The deboning system of meat comprises a shoulder blade boning station (11) having a specified interval from a charging station (10) and a humerus deboning station (12) having the same interval disposed sequentially and linearly at a constant interval on the downstream side of the charging station (10). A station (13) for discharging the humerus is disposed on the downstream side of the humerus deboning station (12) and a work is tact-carried while being hanged through fixed and movable carrying passages. The work is deboned during the carrying process, and deboned humerus is discharged from a final station (discharging station) (13).

The invention relates to the technical field of food processing, and in particular discloses a fresh meat cutting and shredding device. The fresh meat cutting and shredding device comprises a rack anda cutting table, where the two ends of the cutting table are rotationally connected with a driving wheel and a driven wheel respectively, the driving wheel and the driven wheel are jointly wound witha plate-chain conveying belt, and the driving wheel is coaxially connected with a gear; a transverse plate is arranged above the cutting table and is connected onto the rack through a spring, and a press plate is arranged under the transverse plate and is connected with the transverse plate through a spring; a cutting knife is arranged on the side, facing the press plate, of the transverse plate,and a knife seam for enabling the cutting knife to pass is formed in the pres plate; the rack is fixedly connected with a fixed strip, and the fixed strip is vertically connected with a toothed rackvertically; the toothed rack is meshed with an incomplete gear; and the incomplete gear can be meshed with the gear in the rotation process. According to the fresh meat cutting and shredding device, by the meshing of the incomplete gear and the gear, the driving wheel is driven to rotate, and therefore automatic feeding and discharging of fresh meat is realized; by the meshing of the incomplete gear and the gear, the cutting knife is driven to move, and therefore cutting and shredding of the fresh meat are realized; and thus, the working efficiency is improved.

A tree stand lock apparatus comprises a ratchet buckle part and a wire rope part. The ratchet buckle part comprises a spool with a transaxial bore, a ratcheting lever handle, a locking means and a base affixed to a hook. The wire rope part comprises a wire rope, one end of which is affixed to a hook. The lock may be employed by wrapping the wire rope around a portion of a tree stand, hooking the hook of the rope to the hook of the ratchet buckle and threading the wire rope through the transaxial bore. The ratchet buckle is operated to render the wire rope taut and the buckle is locked in the closed position.

The invention relates to the technical field of devices for processing meat or bones, in particular to a food processing method. The food processing method is carried out through a food processing device. A food processing device is used for carrying out processing. The food processing method comprises the following steps that firstly, pork ribs to be cut are prepared, wherein a storage plate is put on a conveyor belt, the pork ribs needing to be cut are put on the storage plate, bones of the pork ribs are vertically put and are parallel to the conveyor belt, and a motor is started; secondly,after the pork ribs in the first step are cut, the storage plate is taken down from the conveyor belt, and the cut pork ribs are drained dry; thirdly, the dried pork ribs in the second step are put into boiling water and taken out 3-6 minutes later; and fourthly, a cutter is used for slicing the pork ribs in the third step. By means of the scheme, bone debris on the cutter in the cutting process can be cleaned, and it can be guaranteed that the cut pork ribs are tidy in appearance.

A vehicle-mounted device for hoisting and transporting big game such as deer, and more particularly a device for mounting on an all-terrain vehicle such as a quad, is disclosed. The device includes two or more spaced-apart lift lines for encircling the trunk of a big-game carcass so as to hoist and transport the carcass with the trunk extending substantially horizontally. The lift lines are attached to a common reel rotatably mounted to the vehicle. The device includes a hand crank for rotating the reel so as to spool in the lift lines and a hand-manipulable set screw for locking the reel and lift lines during transportation of the carcass.

The invention relates to the technical field of device for processing meat or bones, in particular to a food making device. The food making device comprises a conveying mechanism, a cutting mechanism,a supporting mechanism, a flushing mechanism and a storage plate. The conveying mechanism comprises a conveying belt, conveying gears and a driving gear driven by a motor, and the driving gear is anincomplete gear. The conveying gears include the first conveying gear and the second conveying gear. The first conveying gear is driven by the driving gear and rotates towards the discharging end of the conveying belt. A spring is arranged between the supporting mechanism and the upper portion of the cutting mechanism. The two sides of the cutting mechanism are fixedly connected with racks. The racks are slidably connected with the two sides of the supporting mechanism correspondingly. A power gear is engaged with the racks. The first conveying gear and the power gears rotate intermittently. The flushing mechanism comprises water inlet pipes, stop valves and spray heads used for spraying the cutting mechanism. The stop valve is controlled by the power gear to be opened and closed. By adoption of the scheme, bone debris on a cutting knife can be removed in the cutting process.

Methods of automated meat processing including an end to end processing method in which carcasses are cut into major portions at a first robotic processing station and into minor portions at robotic processing sub-stations. In one processing method carcass portions are acquired by a robotic arm, imaged and then cuts performed without transfer. In another a first series of processing steps are performed by rotating carcass portions through a plurality of processing stations and a second series of processing steps are performed as carcass portions are advanced along a linear conveyor. In another processing method a plurality of clamps are employed to stabilize a saddle section during a flap cut. In another processing method split pins are used to position a saddle section for a vertebrae cut. In another method a spinal cord is removed by applying a pressurized fluid stream against one end of the spinal cord and applying suction at the other end of the spinal cord.

A slicing machine for slicing meat strands that have a cross section that varies over a longitudinal extension in large numbers and as quickly as possible into weight precise slices. In one embodiment, two meat strands are received adjacent to each other in a respective form tube and pushed against a respective separately adjustable stop plate independently from each other by a controlled longitudinal press plunger and compressed in the longitudinal direction. In addition, a cross section of the form tubes may be reduced in a first transversal direction jointly and in a second transversal direction independently from each other and thus the respective meat strand is transversally compressed to a constant cross section prior to slicing.

An apparatus for producing multiple portions of meat. A plurality of product mandrels having an open-top recess are mounted on a conveyor for travel along a selected path. The mandrels are selectively rotatable about a vertical axis. Two sets of parallel slots are provided in the mandrel and extend to a depth at least equal to the depth of the recess. Each set of parallel slots is disposed to intersect the other at a selected angle. Each product mandrel is moved through a pair of cutting stations which carry laterally spaced knives extending downwardly. The product mandrel is rotated through an angle which aligns one set of intersecting slots parallel to the knife blades in a cutting station after passing through the other cuffing station. A plurality of laterally spaced cuts are made through the larger piece of meat to produce smaller portions.

An automated saw for high speed splitting of suspended carcasses, such as hog carcasses, through the backbone as the carcasses continuously move along a carcass rail includes a splitting station and a back roller station located on opposite sides of the carcass rail. The splitting station includes a splitting saw that can be driven in three directions, including horizontally towards a carcass to begin cutting, vertically down to make the cut and horizontally parallel to the carcass rail to match the speed of the moving carcass as the cut is made. A guide roller carried by the splitting station positions the backbone in a known position relative to the saw. The back roller station includes a back roller for positioning the carcass relative to the saw as the cut is made. The back roller is also movable in three directions, including horizontally in to contact the carcass, vertically down, and horizontally parallel to the carcass rail to match the motion of the saw. The back roller and saw are structurally independent, but are accurately driven to maintain the relative position of the saw and the back roller as the cut is made.