JP3165869U - End of bone cut chicken wings - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chicken wings fried, in which a bone portion and a chicken portion are separated by muscle contraction due to heating, the meat is separated well, and the chicken wings are easy to eat. SOLUTION: In the process of manufacturing the fried chicken wings, the edible parts of chicken skin and chicken are separated by separating the joint bone ends where the tendons are fixed and the ulna and radius are fixed. Since it contracts freely when heated, it is easy to eat because it has good bone separation, and it also has a hand-held part that makes it easy to hold, which makes it possible to fried the middle part of chicken wings. [Selection diagram] Fig. 3

Description

  The present invention relates to fried chicken wings.

  Fried chicken wings are cut off by putting a knife blade into the cartilage part of the chicken wing joint, which is the wing part of the chicken, and separated from the wings, wings, and wings, and then immersed in the seasoning liquid for a predetermined time, Furthermore, after the surface is coated with starch, it is manufactured by heat treatment with oil.

Conventionally, as a method of obtaining a skewer-like hand holding part by projecting bone, a cut is made in a meat part at one end of a wing with a kitchen knife and peeled along the bone part from the cut toward the other bone end. By the meat tear reversing means that moves in this manner, the chicken located at the other bone end from the cut is reversed so as to be turned up from the bone. This is usually called a chew lip with bone.
This fried food is often used for reasons such as good appearance and ease of eating.

JP-A-7-313049 JP-A-8-140561

  The long wing bone of a chicken, in the wings that correspond to the upper arm of a human, the joint part of the ulna and the rib is integrated and fixed, and the tendon that corresponds to the root of the muscle is also the bone head in the tightened tissue that continues to the muscle It is firmly attached to the joint.

  For this reason, the chicken skin and chicken which are the edible part in a wing are hard to come off, the bone separation is bad and it is hard to eat, and there existed a subject that chicken remained in a bone.

The method of the present invention for solving the above-mentioned problem is to cut and remove both ends of the joint which is the joint portion of the ulna and the radius and the joint portion of the tendon.

  By muscle contraction due to heating, the bone part and the chicken part were separated, the meat separation was improved, and it became easy to eat.

  Due to the shrinkage of the chicken part, the broth was retained and a soft and juicy texture was obtained.

  The bone marrow was exposed and the bone marrow fluid exuded, and the body and horses increased and became delicious.

  Nutritional value has improved due to the outflow of fertile cerebrospinal fluid of minerals and vitamins.

  Since tendons and joints were removed, it had a good drum-shaped appearance, and the bone tips were exposed at both ends, making it easy to hold and convenient to eat.

  Cut the bone head part, which is the both ends of the joint, about 7-10mm with a knife or circular saw, and cut and remove the joint part of the integrated ulna and ribs and the fixed part of the tendon, and it is easy to eat Obtained a drum-shaped chicken wing.

Hereinafter, embodiments of the present invention will be described with reference to FIGS.
In the cross-sectional view of the chicken wing in [FIG. 1], the chicken skin (1) and the chicken (2), which are the edible parts of the chicken wing (9), are tendons that are connected to the muscles and serve as the roots of the muscles. The ulna part (3) and the rib part (4), which are the bone parts arranged in parallel, are integrated and fixed at the bone edge part (5).

  In the cross-sectional view of the end-of-bone excised chicken wing in [FIG. 2], it is also the joint part of the tendon adhering to the chicken part (2) and the joint part of the ulna part (3) and rib part (4) The joint part was cut along the epiphysis cutting line (6) to obtain a middle wing (10) having a drum-shaped shape.

  The cross-sectional view of the wing middle part (10) in [FIG. 3] shows that the chicken skin part (1) and the chicken part (2), which are edible parts, are contracted by heating with edible oil, and the ulna protruding hand holding part (7) The structure in the wing | wing which the rib protrusion hand-held part (8) protruded and formed the handle-like hand-held part is shown.

  In addition, the said form in this invention is not limited to a wing, The same effect is acquired even if it cuts and removes the front-end | tip parts of long bones, such as a thigh meat and a wing base.

  As described above, the chicken wings in the present invention can be used not only for fried chicken but also for boiled and steamed foods such as Chikuzen-ni and Chibe-ni, and because of the exudation of myeloid, it is delicious and highly nutritious, Further, by providing an end-of-bone excised chicken hand-fried that is easy to eat, has a juicy texture, is easy to hold and has a form that is convenient for eating, the consumption of healthy chicken is increased.

Sectional drawing in the wing in this invention. Sectional drawing of the drum type wing middle part (10) which shows the shape of the article | item of this invention. Sectional drawing of the wing middle part (10) which shows that the front-end | tip part (7) of the ulna part and the front-end | tip part (8) of the radius part protruded by the heating by edible oil.

1, chicken skin part 2, chicken part 3, ulna part 4, rib part 5, bone end part 6, epiphyseal cutting line 7, tip part of ulna part 8, tip part of rib part 9, chicken wing middle part 10, Central wings

Claims (1)

A drum-shaped wing center formed by cutting the bone end of the chicken wing,
The chicken skin part and the chicken part are formed by shrinking the middle part of the drum-shaped wings by edible oil, and the tip part of each of the ulna part and rib part protruding from the cutting line of the bone end part is formed. This chicken wing is characterized by that.

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