Disclosed herein are multipurpose scissors. In the multipurpose scissors, an upper blade and a lower blade are connected by a pivot pin, opposite cutting edges are formed on the upper and lower blades in front of the pivot pin, and upper and lower handles configured to grip the upper and lower blades and to perform cutting work are provided in back of the pivot pin. The multipurpose scissors include a garlic mincing unit, including: a crushing part configured such that pluralities of depressions and protrusions are formed to engage with each other on the friction surfaces of the upper and lower handles; and a discharge guiding part formed on the inner side of the crushing part, and configured such that an inclined guide surface and a discharge groove configured to discharge garlic, minced via the crushing part, in one direction are formed therein.

A conveying unit is designed and configured for automatically conveying fillet-like meat products, in particular fish fillets. The conveying unit has a first conveying element rotationally driven by a drive and a second conveying element rotationally driven by a drive, in transport direction of the meat products to be conveyed. The second conveying element is downstream of the first conveying element. The two conveying elements form a continuous transport path, along which different processing stations may be arranged. The first conveying element is a double belt with a gap running centrally and parallel to the transport direction, while the second conveying element is a segment chain which is triangular in cross-section. A method is also disclosed.

A cutting apparatus for cutting an essentially V-shaped strip from meat products fed in a transport direction has a knife carrier to which two knife units are assigned. Each knife unit has a circular knife and a drive for rotationally driving the circular knife about a central axis of rotation. The two circular knives are set substantially in a V-shape to each other in a position enclosing an angle. An adjustable arrangement of the knife units provides for setting of the size of the angle. The offset of the two central axes of rotation to each other is equal to zero in the transport direction and the two knife units are adjustable exclusively synchronously with each other. A corresponding apparatus and method for cutting an essentially V-shaped strip from meat products fed in transport direction is also provided.

A fish head cutting machine for decapitating a fish, comprising: a) a fish support for supporting a fish in an infeed loading zone with its belly side down and its backbone in a substantially horizontal orientation; b) a guide mechanism positioned adjacent the fish support to hold the fish via an anatomical body part, such as its gill plate, collar bone, pectoral fin or pelvic fin, so that only the body of the fish is supported by the fish support; c) a drive mechanism transporting the fish in a downward direction and at an acute angle to vertical from the infeed loading zone downstream to a head cutting zone while the fish is supported on the fish support and held by the guide mechanism; d) a head pusher located between the infeed loading zone and the head cutting zone that engages the head of the fish and tips the head of the fish upwardly and rearwardly as the fish moves downstream to the head cutting zone; and e) head cutting blades located downstream of the head pusher in the cutting zone that cut the head of the fish from the body of the fish.

Many different designs of fillet boards exist in the related art. One problem associated with processing fish is the problem of keeping a fish in a stable position to execute fillet cuts. The subject invention is an improved Fish Fillet Board and Method of Use. The subject invention relates to the field of fishing and fish processing. The subject invention utilizes a gill bracket, which secures a fish in proper position for the user to execute the first side fillet cut. Once the first side fillet cut is completed, the user then positions the appropriate number of spacers to level the fish for the second side fillet cut. Levelling of the fish significantly decreases the difficulty of the second side fillet cut, and decreases the potential of wasted meat due to an inaccurate fillet cut.

A fish scaling device including a base having a base axis, first and a second extension tines that extend outward from the base to first and second margins, with a first channel formed therebetween, wherein the first and second margins form an acute angle with the base axis. Also a tapered wedge blade expanding toward the base is disposed between the first and second tines, a first and a second finger that extend oppositely outward from the base and first and second tines, wherein the first and second fingers with the wedge blade form a second channel and the respective tines and fingers form first and second points. Operationally, the first and second points lift the fish scale while the first and second margins engage to the fish body, the wedge blade leading edge helps cut the scale from the fish body and the wedge drives the fish scale away.

The invention relates to an apparatus, designed and configured for the removal of pin bones from a fish fillet that has been completely separated from the skeleton, comprising a tool having a clamping mechanism for clamping and releasing individual pin bones, a drive for the rotary driving of at least parts of the clamping mechanism and means for transmitting the rotational movement from the drive to the clamping mechanism, which is characterized in that the clamping mechanism comprises a base body that can be driven such that it rotates about a rotational axis, with which at least two clamping jaws are associated, which clamping jaws define a resulting central axis M and are for clamping and releasing the pin bones, wherein the clamping jaws are designed and configured such that they can move towards and away from one another, and the drive is designed and configured for exerting an oscillating rotational movement of the base body about the rotational axis and thereby of the clamping jaws about the central axis M. The invention further relates to a corresponding method.

A method and apparatus for removing guts of a fish body, the method includes: transferring a fish body A, with a head cut off and removed, by a transfer device and cutting open the abdomen thereof with an abdominal blade on the way of transfer; transferring the fish body to a gut removal member and causing membrane separation blades, provided at an upper end portion of the gut removal member, to enter in between a peritoneal membrane portion on both sides of the vertebra and a fish meat inner wall on a head cut-off section of the fish body; swinging the gut removal member downwardly with its lower end portion as fulcrum to tilt the membrane separation blades from the horizontal state and peel off the peritoneal membrane portions from the fish meat inner wall; and shaking off downwardly the guts adhered to the peritoneal membrane portions.

A cutting apparatus and method are provided for final separation of fish fillets from fish transported, tail-first, in a transport direction along a transport path, and which have belly and flank cuts. The apparatus includes a frame structure, a transport apparatus driven by a drive element, having at least one receiving element for a fish, and a cutting blade assembly with two knife heads each with a driven circular blade. The knife heads are on opposing sides of the transport path such that fish transport between the blades. To alter the blade distance, the knife heads are movably mounted on the frame structure. The blade assembly is assigned at least one sensing element. Each sensing element is on the knife head downstream of the blade cutting edges, which are directed counter to the transport direction, and protrudes beyond the respective edge, viewed in a direction transverse towards the central.

Disclosed herein are systems for tenderizing meat samples using High-Intensity Focused Ultrasound (HIFU) comprising one or more transducer arrays. Further disclosed are methods and uses of the systems to tenderize meat samples.