| 摘要 |
<p>A method for making a filleting cut for filleting fish (9), the tail of which was removed beforehand, is performed along a row of wedge-shaped ray bones, (92) spaced at a main bone stalk (910) with wedge width (94) increasing from ray bones (92) to ray bones (92), by means of a pair (20) of circular knives (21) with sharp cutting edges (3). Starting from the tail end, meat of each fish (9) is cut by means of the circular knife pair (20) having a V-arrangement (2), in that a cutting gap (24) with the smallest cutting edge distance (25) is set to a basic size, which is at least substantially equal to or smaller than a wedge width (941) of the outermost ray bones (921) at the tail end of the fish (9) being worked. When the V-arrangement (2) is in the fixed position, the ray bones (92) are guided through the cutting gap (24), wherein the circular knife cutting edges (3), which can be deformed in the cutting edge region (31) thereof against material-resilient recoil force from the associated circular knife surface (32) in a flexible manner, are displaced against the material-resilient recoil force by means of spreading ray bones (92) as the width of the cutting gap (24) increases. A modified, suitable device (1) has a circular knife pair (20) with cutting edges (3), which are designed to be deformable in a fixed V-arrangement with a deformation dimension which is determined by the difference of ray bone wedge widths (941, 942). Circular knives (21) set up for the device (1) can each have a cutting edge region (31) which can be deformed in a wavelike manner due to a bending pressure transverse to the circular knife surface (32) along the cutting edge (3).</p> |
