FR2658036A1 - Method of boning the necks of poultry and delicatessen product such as rillettes obtained in accordance with the implementation of this method - Google Patents

Abstract

a) Method of boning the necks of poultry and delicatessen product such as rillettes obtained in accordance with the implementation of this method. b) Method characterised in that a flexible tie (4) is inserted into the spinal column (3) of at least one neck (1), the two ends of this tie (4) are joined so as to obtain a necklace of necks (6), this necklace is cooked and the meat is separated from the bones.

Description

"Boning process for poultry necks as well as charcuterie product such as rillettes obtained in accordance with the implementation of this process"
The present invention relates to a process for boning poultry necks constituted by a series of vertebrae surrounded by pieces of flesh and delimiting a spinal canal at their internal part.

 The necks of poultry (goose, duck, turkey) carry a significant amount of flesh, the recovery of which is particularly long and inconvenient, therefore costly in terms of labor, given, on the one hand, that the flesh adheres intimately to the bones, and, on the other hand, that the vertebrae, which are numerous and of small size, separate and mix with the meat, which makes it all the more difficult to recover.

 For this reason, the cutting plants have great difficulty in selling poultry necks, and this merchandise is consequently in most cases discarded, or sold at very low cost.

 The object of the present invention is to remedy this drawback by proposing a method of the above type making it possible to remove very quickly and therefore inexpensively the flesh attached to the neck of poultry, without risking that the vertebrae come and mix.

 According to the invention, this process is characterized in that a flexible link is introduced into the spinal canal of at least one neck, the two ends of this link are assembled so as to obtain a collar of necks, it is cooked this necklace and the flesh separates almost by itself from the bones.

 The essential characteristic of this process is linked to the use of the spinal canal to connect the vertebrae of the poultry neck, and to prevent them from mixing with the flesh once cooking is finished.

 This process makes it possible to reduce labor costs by 80 to 90% compared to manual boning of the conventional type in which the vertebrae are not connected by links.

 Of course, the flexible link can be arbitrary without departing from the scope of the invention; particularly advantageous results have been obtained by using a simple food wire whose ends are knotted.

 To be able to easily introduce the link, and in particular the alimentary thread into the spinal canal, a needle is preferably used, the length of which is approximately 20 cm and more, that is to say of an order of magnitude much more important than that of the neck of the poultry that we are trying to reverse engineer.

 According to a particularly advantageous characteristic of the invention, each collar of necks comprises several necks, generally approximately between 10 and 20, threaded one after the other on the flexible link, in particular the food wire.

 According to another characteristic of the invention, the necklaces are cooked in a pot of fat or liquid, water, jelly, etc. it is advantageous to cook several necklaces simultaneously which are removed successively using a hook after cooking.

 So that the process according to the invention can give complete satisfaction and allow the meat to be easily detached from the necks after cooking, it is of course necessary to remove the skin from the necks. This operation is generally carried out before threading the necks onto the flexible link; however, it is also possible to envisage carrying it out after manufacture of necklaces.

 The invention also relates to charcuterie products, in particular rillettes, containing meat obtained from poultry necks, by the above-mentioned process.

 We have been able to verify experimentally that the production cost of the production of such charcuterie products is 50 to 60% lower than the production cost of the production of identical products made from poultry meat other than couscous.

 The characteristics of the process as well as of the charcuterie product which are the subject of the invention will be described in more detail with reference to the accompanying drawings in which FIGS. 1 to 3 are diagrams representing different phases of the implementation of the process according to the invention.

 The figures show the embodiment in which the flexible link is constituted by a food wire threaded on a needle; as already indicated, this example, although particularly advantageous, should in no way be considered to be limiting of the invention.

 According to FIG. 1, the first step of the process according to the invention consists in stripping the poultry necks 1 which one wishes to reverse engineer, that is to say removing the skin which surrounds them.

 Then, into the spinal canal 3, defined by the multiple non-represented vertebrae constituting these necks, is introduced a needle 2 on which is threaded a food wire 4. The length of the needle 2 must be greater than the length of the necks, that is to say about 20 cm and more.

 According to FIG. 2, several necks 1, 1 ′ are threaded successively on the alimentary wire 4, through their spinal canal, before closing the wire by a knot 5, as shown in FIG. 3, in order to form a collar of necks 6 ; the neck collar 6 shown in FIG. 3 comprises, for the sake of clarity, only five necks 1, but, in reality, the number of necks of each collar is of the order of 10 to 20.

 Not shown in the figures, once the necklaces have been made, all that remains is to cook them in a pot of fat or liquid, water, jelly, etc.

where, after cooking, they are removed using a hook, the meat remains in the pot and the boneless collar of vertebrae is removed from the pot, which corresponds to an almost immediate operation; in fact, by virtue of their retention on the food wire 4, the vertebrae, not shown, constituting the necks 1 are not likely to mix with the meat.

Claims (8)

 1) Method for boning poultry necks consisting of a series of vertebrae surrounded by pieces of flesh and delimiting a spinal canal at their internal part, method characterized in that a flexible link (4) is introduced into the spinal canal (3) of at least one neck (1), the two ends of this link (4) are assembled so as to obtain a neck collar (6), this collar is cooked and the flesh is separated from the bones.  2 ") Method according to claim 1, characterized in that the flexible link (4) is a food wire whose ends are knotted.  3) Method according to any one of claims 1 and 2, characterized in that one introduces the flexible link (4), in particular the food wire in the spinal canal (3) of the neck or necks by means of a needle (2) whose length is around 20 cm and more.  4) Method according to any one of claims 1 to 3, characterized in that each collar of necks (6) comprises approximately 10 to 20 necks (1) strung one after the other on the flexible link (4), especially food wire.  5) Method according to any one of claims 1 to 4, characterized in that one removes the skin of the necks (1) before threading them on the food wire (4).  6) Method according to any one of claims 1 to 5, characterized in that the neck or necks (1) are cooked in a pot of fat or liquid, water, jelly etc ...  7) Method according to claim 6, characterized in that one simultaneously introduces into the pot several necklaces (6) of necks (1) which are removed successively using a hook after cooking.  8) A charcuterie product, in particular rillettes, characterized in that it contains meat obtained from poultry necks by the process according to any one of claims 1 to 7.