CN110810485A - Method for removing bone of whole chicken - Google Patents
Method for removing bone of whole chicken Download PDFInfo
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- CN110810485A CN110810485A CN201911144921.4A CN201911144921A CN110810485A CN 110810485 A CN110810485 A CN 110810485A CN 201911144921 A CN201911144921 A CN 201911144921A CN 110810485 A CN110810485 A CN 110810485A
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- chicken
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0069—Deboning poultry or parts of poultry
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Abstract
A method for boning whole chicken, belonging to the technical field of kitchen technology. The method is characterized by comprising the following steps: cleaning the chicken for later use; cutting a total incision from the lower part of the hip of the chicken; removing ribs and meat of the right leg and the left leg of the chicken by a bone-removing ring cutter technique to complete bone removal of the legs of the chicken; dissecting the pubic bone, ischial bones and coccygeal vertebrae from the general incision with a knife; removing bones from the trunk and the middle parts of the chicken wings; turning over the chicken after bone removal to make the skin of the chicken face outwards and the chicken inside. The bone removing technique is more convenient to operate, does not need skillful operation skills, and can be successfully carried out only according to the step sequence. In addition, because the most easily damaged part in the traditional technology is the chicken hip, the method is directly started from the chicken hip, the cut is easily hidden after the bone is removed, and the appearance of the finished dish is complete and attractive. Because the skin of the neck, the wings, the legs and the trunk of the chicken is tough and not easy to damage, the complete cylindrical cavity is easier to form, materials can be filled, and the seasoning and conditioning are convenient to cook.
Description
Technical Field
The invention belongs to the technical field of kitchen processes, and particularly relates to a method for boning whole chicken.
Background
Removing bones from whole chicken is a necessary technique for making traditional Chinese dishes. According to the traditional boning method, the boning step is generally carried out from the chicken neck position by forward and backward sequence, but the method requires higher operation skill, needs skillful cooking process to keep the appearance of the beautiful chicken, can remove bones from the inside without breaking the outer skin, can enable the boned chicken to form a cylindrical material containing shell with one open end and one closed end, and carries out cooking of the next step after filling materials, such as Yuanbao chicken, glutinous rice chicken and other traditional famous dishes, the boning treatment of the whole chicken needs to be carried out. The traditional technology starts to remove bones from the neck of a chicken, and the method is only limited to cooking and sterilization performance, has low product production efficiency and cannot be used for mass production.
In addition, the skin is easily broken when the hip bones of the chicken are removed by the bone removing method, and the neck is provided with a knife edge, so that the two ends of the bone-removed chicken are open, and the materials filled in the bone-removed chicken are inconvenient to seal. In addition, the method of removing bone from the neck opening leaves a significant cut after cooking, and it is not easy to maintain the integrity and beauty of the dish appearance.
In view of the above, the applicant has devised a method for removing bone from whole chicken to solve the above technical problems.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a method for boning a whole chicken, which can conveniently perform boning treatment on the whole chicken, realize internal boning without breaking the outer skin and conveniently perform cooking operation on the traditional Chinese dishes.
In order to solve the technical problems, the technical scheme of the invention is as follows: the method for removing the bone of the whole chicken is characterized by comprising the following steps:
(1) cleaning raw chicken to be treated for later use;
(2) making a total incision of about 3-5cm caliber from the pubic position of the chicken buttocks;
(3) manually breaking the joint of the right femur and the iliac bone, and cutting off meat and fascia connected with the joint from the joint of the right femur and the iliac bone by a circle; holding the right tibia part of the right chicken leg by hand from the outside, pushing the right tibia and the right femur backwards to the general incision, enabling the upper end of the right femur to extend out of the general incision until the right femur and the right tibia are completely separated from the general incision, and manually breaking or cutting by a lifting knife to cut the connection between the right tibia and the right tarsal spats, thereby completing the bone separation of the right leg of the chicken;
manually breaking the joint of the left femur and the iliac bone, and cutting off meat and fascia connected with the joint from the joint of the left femur and the iliac bone by cutting a circle; holding the left tibia part of the left chicken leg by hand from the outside, pushing the left tibia and the left femur backwards towards the total incision, enabling the upper end of the left femur to extend out of the total incision until the left femur and the left tibia are completely separated from the total incision, and manually breaking or cutting by a knife to break the connection between the left tibia and the left tarsal spat bone, thereby completing the bone separation of the left leg of the chicken;
(4) dissecting the pubic bone, ischial bones and coccygeal vertebrae from the general incision with a knife;
(5) placing the main cut upwards, manually moving the front side and the rear side of the chicken body, peeling off chicken and chicken skin from the skeleton of the back and the breast bone of the chest of the chicken, and turning the chicken in the trunk part like a cylinder shape along the skeleton till the chicken wing part is reached;
(6) respectively holding the pubic bone and the radius of the chicken on two sides from the outer side, ejecting the humerus at the chicken wing part to the inside of the chicken, and cutting off the connecting part of the humerus and the chicken wing tip by a lifting knife after the tail end of the humerus is completely removed, thereby completing the bone removal of the chicken wing part;
(7) continuing to reversely turn the chicken and the chicken skin of the barrel-shaped trunk part, turning the chicken skin inwards and the chicken outwards until the joint of the chicken neck bone and the chicken head bone is exposed, and cutting off the joint by a lifting knife to completely remove the bones in the middle parts of the trunk part and the chicken wings;
(8) turning over the chicken with bone removed to make the skin of the chicken face outwards and the chicken inside.
Preferably, the chicken attached to the chicken bone should be peeled off manually as much as possible during the bone removal process, and a sharp knife can be used for assisting the cutting when meeting fascia, but the skin cannot be injured.
Compared with the prior art, the invention has the beneficial effects that:
the bone removing technique is more convenient to operate, does not need skillful operation skills, and can be successfully carried out only according to the step sequence. In addition, because the most easily damaged part in the traditional technology is the chicken hip, the method directly starts from the chicken hip, the knife edge is easily hidden, and the finished dish has complete and attractive appearance. Because the skin of the neck, the wings, the legs and the trunk of the chicken is tough and not easy to damage, the complete cylindrical cavity is easier to form, materials can be filled, and the seasoning and conditioning are convenient to cook.
Drawings
FIG. 1 is a schematic diagram of a chicken skeleton structure;
in the figure: 1. a chicken bone; 2. chicken neck bone; 3. chicken wing tips; 4. an ulna; 5. the radius; 6. the humerus; 7. iliac bones; 8. the caudal vertebra; 9. ischia; 10. the pubic bone; 11. the femur; 12. a tibia; 13. a sternum; 14. spats spatzle.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.
The invention relates to a bone removing method for whole chicken, which comprises the following steps:
(1) cleaning raw chicken to be treated for later use;
(2) making a total incision of about 3-5cm caliber from the pubic position of the chicken buttocks;
(3) manually breaking the joint of the right femur and the iliac bone, and cutting off meat and fascia connected with the joint from the joint of the right femur and the iliac bone by a circle; holding the right tibia part of the right chicken leg by hand from the outside, pushing the right tibia and the right femur backwards to the general incision, enabling the upper end of the right femur to extend out of the general incision until the right femur and the right tibia are completely separated from the general incision, and manually breaking or cutting by a lifting knife to cut the connection between the right tibia and the right tarsal spats, thereby completing the bone separation of the right leg of the chicken;
manually breaking the joint of the left femur and the iliac bone, and cutting off meat and fascia connected with the joint from the joint of the left femur and the iliac bone by cutting a circle; holding the left tibia part of the left chicken leg by hand from the outside, pushing the left tibia and the left femur backwards towards the total incision, enabling the upper end of the left femur to extend out of the total incision until the left femur and the left tibia are completely separated from the total incision, and manually breaking or cutting by a knife to break the connection between the left tibia and the left tarsal spat bone, thereby completing the bone separation of the left leg of the chicken;
(4) dissecting the pubic bone, ischial bones and coccygeal vertebrae from the general incision with a knife;
(5) placing the main cut upwards, manually moving the front side and the rear side of the chicken body, peeling off chicken and chicken skin from the skeleton of the back and the breast bone of the chest of the chicken, and turning the chicken in the trunk part like a cylinder shape along the skeleton till the chicken wing part is reached;
(6) respectively holding the pubic bone and the radius of the chicken on two sides from the outer side, ejecting the humerus at the chicken wing part to the inside of the chicken, and cutting off the connecting part of the humerus and the chicken wing tip by a lifting knife after the tail end of the humerus is completely removed, thereby completing the bone removal of the chicken wing part;
(7) continuing to reversely turn the chicken and the chicken skin of the barrel-shaped trunk part, turning the chicken skin inwards and the chicken outwards until the joint of the chicken neck bone and the chicken head bone is exposed, and cutting off the joint by a lifting knife to completely remove the bones in the middle parts of the trunk part and the chicken wings;
(8) turning over the chicken with bone removed to make the skin of the chicken face outwards and the chicken inside.
Preferably, the chicken attached to the chicken bone should be peeled off manually as much as possible during the bone removal process, and a sharp knife can be used for assisting the cutting when meeting fascia, but the skin cannot be injured.
The bone removing technique is more convenient to operate, does not need skillful operation skills, and only needs to be carried out according to the step sequence. In addition, because the most easily damaged part in the traditional technology is the chicken hip, the method directly starts from the chicken hip, the knife edge is easily hidden, and the finished dish has complete and attractive appearance. Because the skin of the neck, the wings, the legs and the trunk of the chicken is tough and not easy to damage, the complete cylindrical cavity is easier to form, materials can be filled, and the seasoning and conditioning are convenient to cook.
The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. Any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention, without departing from the technical solution of the present invention, still belong to the protection scope of the technical solution of the present invention.
Claims (2)
1. A method for removing bones of whole chicken is characterized by comprising the following steps:
(1) cleaning raw chicken to be treated for later use;
(2) making a total incision of about 3-5cm caliber from the pubic position of the chicken buttocks;
(3) manually breaking the joint of the right femur and the iliac bone, and cutting off meat and fascia connected with the joint from the joint of the right femur and the iliac bone by a circle; holding the right tibia part of the right chicken leg by hand from the outside, pushing the right tibia and the right femur backwards to the general incision, enabling the upper end of the right femur to extend out of the general incision until the right femur and the right tibia are completely separated from the general incision, and manually breaking or cutting by a lifting knife to cut the connection between the right tibia and the right tarsal spats, thereby completing the bone separation of the right leg of the chicken;
manually breaking the joint of the left femur and the iliac bone, and cutting off meat and fascia connected with the joint from the joint of the left femur and the iliac bone by cutting a circle; holding the left tibia part of the left chicken leg by hand from the outside, pushing the left tibia and the left femur backwards towards the total incision, enabling the upper end of the left femur to extend out of the total incision until the left femur and the left tibia are completely separated from the total incision, and manually breaking or cutting by a knife to break the connection between the left tibia and the left tarsal spat bone, thereby completing the bone separation of the left leg of the chicken;
(4) dissecting the pubic bone, ischial bones and coccygeal vertebrae from the general incision with a knife;
(5) placing the main cut upwards, manually moving the front side and the rear side of the chicken body, peeling off chicken and chicken skin from the skeleton of the back and the breast bone of the chest of the chicken, and turning the chicken in the trunk part like a cylinder shape along the skeleton till the chicken wing part is reached;
(6) respectively holding the pubic bone and the radius of the chicken on two sides from the outer side, ejecting the humerus at the chicken wing part to the inside of the chicken, and cutting off the connecting part of the humerus and the chicken wing tip by a lifting knife after the tail end of the humerus is completely removed, thereby completing the bone removal of the chicken wing part;
(7) continuing to reversely turn the chicken and the chicken skin of the barrel-shaped trunk part, turning the chicken skin inwards and the chicken outwards until the joint of the chicken neck bone and the chicken head bone is exposed, and cutting off the joint by a lifting knife to completely remove the bones in the middle parts of the trunk part and the chicken wings;
(8) turning over the chicken with bone removed to make the skin of the chicken face outwards and the chicken inside.
2. A method of deboning whole chicken according to claim 1 wherein: the chicken attached to the chicken bone should be peeled off manually as much as possible in the bone-removing process, and if the fascia is met, the chicken can be cut off with the help of a sharp knife, but the skin cannot be injured.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911144921.4A CN110810485A (en) | 2019-11-21 | 2019-11-21 | Method for removing bone of whole chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911144921.4A CN110810485A (en) | 2019-11-21 | 2019-11-21 | Method for removing bone of whole chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110810485A true CN110810485A (en) | 2020-02-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911144921.4A Withdrawn CN110810485A (en) | 2019-11-21 | 2019-11-21 | Method for removing bone of whole chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810485A (en) |
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2019
- 2019-11-21 CN CN201911144921.4A patent/CN110810485A/en not_active Withdrawn
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Application publication date: 20200221 |
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