JPH08140561A - Chicken wing with bone and its preparation - Google Patents

Abstract

PURPOSE: To obtain a chicken wing with its bone having a good appearance and a form to be easily bitten by integrally leaving light meat of chicken wing together with two bones on the way and removing the meat remaining on a wing top forming bone together with the bone forming the top of the wing. CONSTITUTION: A chicken wing light meat having two bones 4, 5 in parallel is cut on one side between these bones and the cut face is folded in the opening direction to separate these bones 4, 5 from the wing top forming bone and separate the wing top part together with the wing top forming bone from the wing 2, then the cartilage connecting the bones 4, 5 are cut to give this wing meat with a bone. The bones 4, 5 are torn by pulling laterally to give one piece of light meat with either of the bones 4, 5.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chicken wing with processed chicken meat for cooking and a method for producing the same, and more particularly to a wing meat with bone in which the bones protrude from the meat in the wing in a skewer shape, and such a wing. It relates to a processing method for producing meat.

[0002]

2. Description of the Related Art Conventionally, poultry such as chicken has been divided into parts and subjected to various treatments according to each part to be eaten. When a portion is to be eaten at a store or the like, the portion is usually cooked as it is, unlike other portions.

[0003]

However, although the chicken wings cooked as described above have a unique flavor, they have a peculiar form and that they are not suitable for eating. Due to the difficulty, it is not always preferred by many people. Therefore, if this part can be appropriately processed so as to have a preferable form both in appearance and in eating, it should be possible to meet more demands.

The present invention has been devised in view of the above-mentioned circumstances. By exposing the meat from the flesh of the bird's wings in a skewer shape without separating the bone, the meat is processed into a bone-like meat shape. Its purpose is to have a good appearance and a convenient form for eating. A further object of the present invention is to provide a method for producing a wing with bones, which obtains the wing with wings for cooking in the above-mentioned form.

[0005]

In order to achieve the above object, the boned wing of the present invention leaves the flesh in the wing in the wing part as a unit with the bone in the wing from a predetermined part, and the remaining flesh. And the bones of the chicken wings are removed.

Further, the method of manufacturing a wing with wings according to the present invention comprises a step of making a cut in the meat on one side sandwiching two parallel bones in the wing and bending the inside of the wing in the direction of opening the wing, Removing the joint between the previous bone and the two bones, projecting the tip end portions of the two bones from the cut, and cutting the flesh remaining on the other side sandwiching the two bones, And a step of cutting cartilage that joins two bones on the wing side.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the embodiments shown in the drawings. FIG. 2 shows a chicken wing portion processed according to this embodiment. As is well known, the wing portion is composed of the bone of the wing 1, the two parallel bones of the wing 2 which are connected to the bone by the indirect portion 3, and the flesh surrounding the bone. Therefore, in the present invention, the thin chicken wings 1 among the wing parts are excised together with the bones, and the bones in the wing wings 2 and the meat are not separated, so that the meat part is not consumed by the processing and the flavor of the chicken meat is reduced. The following processing is performed for the purpose of preserving.

First, the back side of the wing portion where the wing wings 2 and the wing wings 1 are connected is placed upward and placed on a suitable table such as a cutting board,
The indirect portion 3 connecting the wing 1 and the wing 2 is fixed by holding it with a finger or the like. Next, as shown in FIG. 3, the flesh on the back side which sandwiches the two bones 4 and 5 arranged in parallel in the wing 2 is approximately ⅔ of the length from the wing side (thick side) to the indirect portion 3. Insert a cut C until the bones 4, 5 are reached with a knife B etc. As a result, the meat on the back half of the wing 2 is incised.

Then, as shown in FIG. 4, the entire wing portion is bent in the direction of opening the cut C by grasping the wing side and the wing tip 1 with both hands. By this step, first, the joint between the bones of the wing 1 and the bones 4, 5 of the two wings 2 is released, and as shown in FIG. 5, the tips of the two bones 4, 5 on the wing side. The part projects from the cut C.

After this, as shown in FIG.
The front side of the flesh that remains connected to the chicken wings 1 is cut with a knife B or the like at the same position where the cut C was previously made. Thus, the wing 1 is separated from the wing 2 along with the bone. By such processing, the wing middle 2 becomes two flesh with bones whose wings are joined by cartilage.

Finally, as shown in FIG. 7, the two bones are placed on the table so that they are arranged in a plane, and the cartilage joining the indirect part on the wing side is joined with the knife B from the wing side. Insert and cut. Regarding the processing thereafter, there are two methods depending on the time of cooking and the form to be finally used for food. First of all, the first method is a method to be adopted when cooking is performed after the boned wings are addressed to one. In this case, the separated wing sides are opened to the left and right and torn, whereby the two bones are separated together with the meat, and the meat with bones addressed to one bone is obtained.

On the other hand, when the two bones are used for food, the final step may be omitted. In such a case, for example, the form after baking as shown as an example of cooking is as shown in FIG. On the other hand, when baking is performed in the same manner after the final step is performed, the result is as shown in FIG. That is, in any case, the meat on the wing side of the wing part is left as it is with the bones 4 and 5 in the wings from a predetermined part, and the remaining meat and the bones of the chicken wings 1 are removed. You can get wings.

As described above, according to the present embodiment, the chicken wings can be tailored as if they were skewered chicken wings by simple processing, the size of the meat is reasonable, and the bones exposed from the meat are exposed. It becomes possible to eat chicken as a skewer, and since the meat is not separated from the bones, it is possible to make bird dishes with extremely high commercial value without impairing the natural flavor. .

The present invention has been described above in detail based on the embodiments, but the present invention is not limited to the disclosure of the above embodiments, and various details can be embodied within the scope of the matters described in the claims. Needless to say, it can be implemented by changing the target configuration. In particular, the portion to be cut may be determined in consideration of the appearance balance between the meat and the bone exposed therefrom and the ease of eating, and is not limited to 2/3 of the length of the wing illustrated. Absent.

[0015]

EFFECTS OF THE INVENTION According to the present invention described above, chicken wings can be made into a bone-added meat which is excellent in appearance and can be used for eating without using skewers or chopsticks. it can. Further, the above-described wing with bone can be obtained with a small number of processing steps, efficiently and without impairing the original flavor of meat.

[Brief description of drawings]

FIG. 1 is a perspective view showing a state in which a wing with bones tailored by the method of the present invention has been baked.

FIG. 2 is a perspective view of a chicken wings processed according to the present invention.

FIG. 3 is an explanatory view showing a first step of the method for manufacturing a wing with bone according to the embodiment.

FIG. 4 is an explanatory diagram showing a second step of the above embodiment.

FIG. 5 is an explanatory diagram showing a third step of the above embodiment.

FIG. 6 is an explanatory view showing a fourth step of the above embodiment.

FIG. 6 is an explanatory diagram showing a fifth step of the above embodiment.

FIG. 7 is an explanatory diagram showing a final step of the above embodiment.

[Explanation of symbols]

 1 Wings 2 In wings 3 Indirect part 4,5 Bone C Cut

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[Procedure amendment]

[Submission date] April 14, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Brief description of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a perspective view showing a state after baking of a boned wing made by the method of the present invention.

FIG. 2 is a perspective view of a chicken wings processed according to the present invention.

FIG. 3 is an explanatory view showing a first step of the method for manufacturing a wing with bone according to the embodiment.

FIG. 4 is an explanatory diagram showing a second step of the above embodiment.

FIG. 5 is an explanatory diagram showing a third step of the above embodiment.

FIG. 6 is an explanatory view showing a fourth step of the above embodiment.

FIG. 7 is an explanatory diagram showing a final step of the above embodiment.

[Explanation of code] 1 Wings 2 In wings 3 Indirect part 4, 5 Bone C Cut

Claims (2)

[Claims] 1. A wing with bones, characterized in that the flesh of the wing in the wing portion is left integral with a bone in the wing from a predetermined portion, and the remaining flesh and the bone of the wing are removed. 2. A step of making a cut in the flesh on one side sandwiching two parallel bones in the wing, and bending the wing in the direction of opening the cut to form the wing bone and the two bones. And removing the joints of the two bones so that the tips of the two bones protrude from the cut, cutting the remaining meat on the other side sandwiching the two bones, and joining the two bones on the wing side And a step of cutting the cartilage.