| 摘要 |
<p>Fish to be filtered is fed tail first along a path parallel to the fish backbone with its belly side down. A firsts pair of knives cut the underside of the fish from the root of the tail fin to the trailing end of the belly cavity, a second pair of knives downstream of the first pair, severs the upper part of the fillet above the vertebral column over the entire length of the fish to provide upper fillet portions, a third pair of knives downstream of the second pair, provides a transverse cut above the pinbones of the fish to sever the upper portion of the fillet from the belly flaps and a pair of deflectors deflect the upper fillet portions outwardly of the belly flaps to cause them to drop downwardly. A pair of separating knives downstream of the deflectors separate the tail portion of the fish from the vertebral column, with the upper fillet portions adhering to the skeleton only at an intemediate bow located at the upstream end of the belly cavity. A hold down device downstream of the separating knives presses the upper fillet portions in the region of the bow below the level of the fish pinbones while a pair of lower pinbone knives cut beneath the pinbones and above the held down upper fillets, to separate a narrow strip contg. the pinbones from the fillets, subsequently a pair of rib knives sever the fillets from the skeleton, leaving the narrow strip contg. the pinbones still on the skeleton. Fillets produced are absolutely free of pinbones and need no trimming while the strip contg. the pinbones can be handled independently from the fillets e.g. for prodn. of minced fish.</p> |
