JPH0543671Y2 - - Google Patents
Info
- Publication number
- JPH0543671Y2 JPH0543671Y2 JP1987066933U JP6693387U JPH0543671Y2 JP H0543671 Y2 JPH0543671 Y2 JP H0543671Y2 JP 1987066933 U JP1987066933 U JP 1987066933U JP 6693387 U JP6693387 U JP 6693387U JP H0543671 Y2 JPH0543671 Y2 JP H0543671Y2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- chicken
- meat
- edible
- chicken wings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000287828 Gallus gallus Species 0.000 claims description 24
- 235000013351 cheese Nutrition 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 13
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 description 10
- 235000021067 refined food Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【考案の詳細な説明】
産業上の利用分野
本考案は、鶏肉及びチーズを原材料とする新規
な加工食品に関する。[Detailed description of the invention] Industrial application field The present invention relates to a novel processed food using chicken and cheese as raw materials.
従来技術と解決されるべき問題点
鶏肉の手羽先は、味付け工程と、焙焼工程と、
殺菌工程とを経て製品とされ、そのまま賞味され
ている。また、チーズは、魚肉にサンドイツチさ
れたり、魚肉に層着されたりして賞味されてい
る。Conventional technology and problems to be solved Chicken wings require a seasoning process, a roasting process,
After going through a sterilization process, it is made into a product and can be enjoyed as is. Cheese is also enjoyed sandwiched with fish or layered on fish.
ところが、鶏肉とチーズとを原材料とする加工
食品は未開発であり、チーズは鶏肉の分野に進出
していない。 However, processed foods using chicken and cheese as raw materials have not yet been developed, and cheese has not entered the chicken field.
本考案は、かかる事情に鑑みてなしたもので、
鶏肉とチーズとを巧みに利用した新規な加工食品
の提供を目的とする。 This idea was created in view of the above circumstances.
The aim is to provide novel processed foods that skillfully utilize chicken and cheese.
問題点解決のための手段
本考案は、上記目的を達成するため、なまの手
羽先の骨と肉との間にチーズを注入し、可食加工
したという手段を提案する。Means for Solving the Problems In order to achieve the above object, the present invention proposes a method of injecting cheese between the bones and meat of raw chicken wings to make them edible.
考案の効果
本考案は、上記構成からなるので、鶏肉の味
と、可食加工された味とが混ざり合つた味に、チ
ーズのまろやかな滑転味が加わつた味の調和が図
られた今までにない加工食品を提供することがで
きる。Effects of the invention Since the present invention has the above-mentioned structure, it has achieved a harmonious combination of the taste of chicken and the taste of edible processed meat, with the addition of the mellow smooth taste of cheese. We can provide processed foods that have never existed before.
チーズを注入することにより骨と肉とが分離さ
れるので、肉をむしるようにして食べなくともチ
ーズを介して肉が骨から滑らかに剥がれるように
なり、肉が大変食べ易くなる。また、チーズの注
入により手羽先の肉部周囲にボリユーム感を出す
ことができ、加熱工程において肉部の収縮を防止
すると共に、豊かに膨らんだ肉部が食べ手の食欲
を増す効果がある。 Since bones and meat are separated by injecting cheese, the meat can be smoothly peeled off from the bones through the cheese without having to eat the meat by peeling it, making the meat very easy to eat. In addition, by injecting cheese, it is possible to create a sense of volume around the meat part of the chicken wing, which prevents the meat part from shrinking during the heating process, and the richly swollen meat part has the effect of increasing the appetite of the eater.
実施例
第１図及び第２図は、製品を示したものであ
り、第３図は可食加工の概略を示した工程図であ
る。Example Figures 1 and 2 show the product, and Figure 3 is a process diagram showing an outline of edible processing.
第１図示の製品は、チーズ２が注入され、可食
加工された手羽先１を包装袋３に真空パツクした
形態を表わし、包装袋３から取出せば、そのまま
賞味することができる。 The product shown in the first figure represents a form in which cheese 2 is injected and edible processed chicken wings 1 are vacuum packed in a packaging bag 3, and when taken out from the packaging bag 3, it can be enjoyed as is.
次に第３図示の可食加工について説明すれば、
なまの手羽先１′の骨と肉との間にチーズ注入機
４の注入ノズル４０１を刺込み、タンク４０２内
に充填した固練りのチーズ２を押出板４０３で注
入ノズル４０１からなまの手羽先１′内に押出し
て注入する。チーズ２の注入されたなまの手羽先
１′は、第２図示の如く骨と肉とが分かれ、膨ら
んでボリユーム豊かになり、可食加工の焙焼工程
で縮まるようなことがない。しかして、なまの手
羽先１′の１個あたりの重量は、実験によれば、
30〜50ｇ位が適当と思われ、チーズ注入量は、な
まの手羽先１′の重量に対して10〜15％位が適当
と思われる。チーズ２が注入されたなまの手羽先
１′は、調味液５に１〜２時間位浸漬し、調味液
５をよく浸透せしめて調味加工する。調味加工し
た手羽先１′は、ロースター等適宜の焙焼器６で
表面が狐色に変化する位まで焙焼し、なかまでよ
く加熱する。 Next, if we explain the edible processing shown in the third diagram,
Insert the injection nozzle 401 of the cheese injector 4 between the bone and meat of the raw chicken wing 1', and inject the hard cheese 2 filled in the tank 402 from the injection nozzle 401 using the extrusion plate 403. Extrude and inject into the chicken wing 1'. The raw chicken wings 1' injected with cheese 2 have their bones and meat separated as shown in the second figure, swell up and become rich in volume, and do not shrink during the roasting process for edible processing. According to experiments, the weight of 1' raw chicken wing is:
Approximately 30 to 50 g is considered appropriate, and the amount of cheese injected is considered to be approximately 10 to 15% of the weight of 1' of raw chicken wings. The raw chicken wings 1' into which the cheese 2 has been injected are immersed in the seasoning liquid 5 for about 1 to 2 hours to allow the seasoning liquid 5 to penetrate well and then seasoned. The seasoned chicken wings 1' are roasted in a suitable roaster 6, such as a roaster, until the surface turns a fox-colored color, and the chicken wings are thoroughly heated inside.
焙焼加工した手羽先は、不図示の殺菌工程に移
され、真空下において110℃位の温度で40〜50分
位加熱して殺菌する。 The roasted chicken wings are transferred to a sterilization process (not shown), where they are heated under vacuum at a temperature of about 110°C for about 40 to 50 minutes to sterilize them.
殺菌工程が終れば、製品が得られるのである
が、殺菌工程前又は殺菌工程後に製品を真空パツ
クして市場へ出荷しえるようにする。 Once the sterilization process is completed, a product is obtained, and the product is vacuum packed before or after the sterilization process so that it can be shipped to the market.
第１図は本考案加工食品の一部縦断正面図、第
２図は要部の縦断側面図、第３図は可食加工の概
略を表わした工程図である。
図中、１……可食加工された手羽先、１′……
なまの手羽先、２……チーズ。
FIG. 1 is a partially longitudinal front view of the processed food of the present invention, FIG. 2 is a longitudinal side view of the main part, and FIG. 3 is a process diagram showing an outline of edible processing. In the figure, 1... edible processed chicken wings, 1'...
Raw chicken wings, 2...cheese.
Claims (1)
し、該注入チーズにより骨と肉とを分離すると共
に手羽先の肉部周囲を膨張させ、可食加工した鶏
肉加工食品。 This processed chicken food is made into an edible chicken wing by injecting cheese between the bone and meat of the chicken wing, separating the bone and meat with the injected cheese, and expanding the area around the meat part of the chicken wing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987066933U JPH0543671Y2 (en) | 1987-05-02 | 1987-05-02 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987066933U JPH0543671Y2 (en) | 1987-05-02 | 1987-05-02 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63173092U JPS63173092U (en) | 1988-11-10 |
| JPH0543671Y2 true JPH0543671Y2 (en) | 1993-11-04 |
Family
ID=30905386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1987066933U Expired - Lifetime JPH0543671Y2 (en) | 1987-05-02 | 1987-05-02 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0543671Y2 (en) |
-
1987
- 1987-05-02 JP JP1987066933U patent/JPH0543671Y2/ja not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63173092U (en) | 1988-11-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105192764B (en) | A kind of instant oyster of smoke and its processing method | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN103907832A (en) | Pigeon/chicken zongzi and manufacturing method thereof | |
| KR101919656B1 (en) | Method for preparing of meat stock for sliced raw fish in water | |
| JPH0543671Y2 (en) | ||
| KR101974845B1 (en) | Manufacturing method of fish noodle | |
| CN107518303A (en) | The preparation method of the baked bamboo rat meat cubelets of Yan | |
| US4208435A (en) | Chile rellenos and process of making the same | |
| CN106360397A (en) | Honey-treated lotus flower chicken | |
| CN105876661A (en) | Jasmine flower stuffed pork balls and preparation method thereof | |
| CN105077366A (en) | Szechuan-flavored fish paste and preparation method thereof | |
| JP3062971B2 (en) | Processed egg | |
| CN110584053A (en) | Flavored walnut and method for preparing flavored walnut | |
| CN107647315A (en) | A kind of beef stick processing method and the beef stick processed with this method | |
| CN107156787A (en) | A kind of preparation method of Foie Gras capsule | |
| KR102592423B1 (en) | Preparation method of hot pepper paste dried crobina fish and hot pepper paste dried crobina fish prepared by the method | |
| JPS61146169A (en) | Eel boiled down in soy | |
| CN106261887A (en) | A kind of firing chicken processing technique | |
| CN106579013A (en) | Processing method of fried-pork-in-chicken food | |
| KR100533897B1 (en) | a method for making green tea preserved in honey | |
| CN106473016A (en) | A kind of preparation method of instant sea cucumber sausage | |
| CN105942235A (en) | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof | |
| CN114847441A (en) | Preparation method of medicated chicken with spicy pepper | |
| CN104783214A (en) | Rabbit meat sausage and preparation method thereof | |
| Hatta et al. | Traditional Egg and Egg Products |