Crisp and fragrant cartilage cutting machine and method

Abstract

The invention discloses a crisp and fragrant cartilage cutting machine and method. The crisp and fragrant cartilage cutting machine comprises a rack, a conveying device installed on the rack, a disc cutter with supporting columns erected at the front end and the rear end and a driving device for driving the disc cutter to rotate, and the conveying device is connected with a plurality of positioning block sets with the middles provided with cutting channels for cutting of the disc cutter; the conveying device is sequentially provided with a positioning plate, a correcting mechanism and a pressing mechanism in the conveying direction, the positioning plate is used for adjusting the head end and the tail end of a chicken raw material correspondingly, the pressing mechanism is used for pressing the middle of the chicken raw material, a correcting channel narrowing in the conveying direction is formed between the rear end of the positioning plate and the correcting mechanism, and the disc cutter is located between the correcting mechanism and the pressing mechanism; the pressing mechanism comprises a pressing rod, a guide rod and a first spring, and the supporting columns are connected with the pressing rod through the first spring; and the pressing rod is connected with the guide rod which sequentially penetrates through the first spring and the supporting columns, and the end, away from the pressing rod, of the guide rod is connected with a limiting piece for preventing the guide rod from falling off from the supporting columns. The cutting machine has the advantages of being uniform in cutting, high in cutting efficiency and high in safety.

Description

technical field [0001] The invention relates to the technical field of chicken cartilage cutting equipment, more specifically, it relates to a crispy and fragrant cartilage cutting machine and method. Background technique [0002] Chicken and its products have the advantages of delicate muscle fibers, low fat content, and high unsaturated fatty acid content in fat, so they are accepted by more and more consumers. With the rapid development of the chicken product industry and the acceleration of the industrialization process, most of the meat with cartilage on the chicken body is divided and further processed as different delicacies; among them, crispy and fragrant is a delicacy whose main raw material is chicken cartilage. The chicken cartilage used in the crunchy fragrance is from such as figure 1 The chicken raw material 1 shown is obtained by cutting the chicken raw material 1. The chicken raw material 1 is composed of the rear chicken back bone 2 and cartilage 3 with me...

AI Technical Summary

Problems solved by technology

With the rapid development of the chicken product industry and the acceleration of the industrialization process, most of the meat with cartilage on the chicken body is divided and further processed as different delicacies; among them, crispy and fragrant is a delicacy whose main raw material is chicken cartilage. The chicken cartilage used in the crunchy fragrance is from such as figure 1 The chicken raw material 1 shown is obtained by cutting the chicken raw material 1. The chicken raw material 1 is composed of the rear chicken back bone 2 and cartilage 3 with meat on the back of the chicken close to the tail; The tail end of the chicken raw material 1, the middle of the back bone 2 and the cartilage 3 of the above-mentioned meaty chicken are all arranged in a hollow upward arch, and there are peritoneal meat on both sides. Currently, in the process of cutting and obtaining cartilage, usually The meaty cartilage 3 is cut and separated from the chicken raw material 1 along the cutting line 4 by a manual hand-held cutter. However, manual cutting often has manual error offsets, resulting in uneven cutting of cartilage and unstable cutting quality; The middle of the chicken back bone 2 and the cartilage 3 is set in a hollow upward arch. To ensure cutting stability, a person usually needs to manually press the part of the rear chicken back bone 2 close to the cutting line 4. The safety is low and the cutting efficiency is also high. Low

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