JPH11308962A - Spit-roasted chicken wing tip and its spitting - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a spit-roasted chicken wing tip, readily edible, capable of efficiently subjected to operations of roasting chicken wing tips, dishing up, packing, etc., without damaging the essential shape and the volume feeling of chicken wing tips and mass-proclucible for business use and to provide a method for spitting chicken wing tips in spit-roasted chicken wing tips obtained by roasting spitted chicken wing tips and a method for spitting the chicken wing tips. SOLUTION: A spit is passed from the tip end side (top tip) of a chicken wing tip to a joint cartilage part in a linearly extended state of the joint part of the chicken wing tip and is further extended so that the spit reaches the cartilage part of the root side (base tip) of the wing tip. The spitted chicken wing tip is roasted so that it is not returned to the original bent state in a roasting operation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chicken wing skewered chicken wing and a method of skewering the chicken wing, and more particularly to a chicken wing skewered chicken baked while the joint portion of the chicken wing is straightened. .

[0002]

2. Description of the Related Art Conventionally, chicken and other poultry are divided into portions and subjected to various treatments in accordance with the respective portions to be used for food.

[0003] The meat of the chicken wings is called wing meat, and this wing is divided into three parts at two joints, and the wing base, wing middle, and wing wing are called from the base of the wing. .
In general, what is called a chicken wing is a general term combining the parts of the wing and the wing, and the wing used in cooking and the like is the above-mentioned generic name.

[0004] Various methods of cooking chicken wings, such as frying, baking, and boiling, are used, but all of them cook without altering the form of the chicken wings. Therefore, normal wings are bent in a "U-shape" shape at joints, and often eat the tip portion by hand.

In recent years, chicken wing dishes have attracted attention mainly for women. This is because it has been found that collagen, which prevents aging of skin, bones and organs, is rich in protein.

[0006] Collagen is a kind of fibrous protein, which accounts for 30-40% of human body protein, 5-6% of body weight, 70% of dermis of skin (dry weight), and 20% of bone. ~ 25%, 85 of tendons connecting bone and muscle
It accounts for ~ 87%, and the thin membrane surrounding the organs is also made of collagen.

[0007] It plays a role as a reinforcing material that makes the human body stronger and more flexible, and has a function of an adhesive that bonds cells to each other.

[0008] When this collagen is insufficient or aging, it causes wrinkles on the skin, damage to joints, aging of the skin and organs, generation of spots, and the like. That is, aging of collagen can be said to be aging of humans. Stiff shoulders and arthritis, which are common in women,
It is also said to be the cause of osteoporosis, which has become a hot topic in recent years.

[0009] In cosmetics, there have been many reports that ingestion of collagen activates skin metabolism and lubricates skin turnover.

There are various cooking methods such as stewed and fried chicken wings. Chicken wing skewers, which can be eaten directly by hand and utilize the taste of wings as they are, are particularly popular. high.

[0011]

As described above, chicken wing skewers are a very popular product in yakitori restaurants and the like, especially in recent years, there is a health and diet boom, the appearance is small, and the appearance of women is small. Popularity is growing.

[0012] However, chicken wing skewers are difficult to eat because they are bent at the joints.

For this reason, a device for making it easier to eat has been devised. As shown in FIGS. 3 (1) and 3 (2), the tip portion (tip) of the wing of the wing is cut off, and the bone of the original portion (original tip) is projected to the outside to serve as a skewer. There is one that is designed to perform this (JP-A-8-140561).

Further, as shown in FIG. 3 (3), the tip portion (tip on the front side) of the wing is cut off, the base portion (tip on the front side) is developed and skewered (Japanese Unexamined Patent Publication No. Sho 62-62). 1381
No. 67) has been published.

[0015] These products have lost their image of chicken wings by pursuing only the ease of eating, and have the same sensation as ordinary yakitori, lowering their commercial value. In addition, it takes time and effort to suppress deformation using a net when baking.

In the operation of grilling chicken wing skewers,
It is baked with charcoal fire or gas, turning it upside down, but because it is bent, the width of the baking table must be taken, so the number of baking one time must be reduced.

Further, since the thickness of the body is different between the original tip and the tip of the wing, it is necessary to sufficiently bake the original tip portion. At that time, be careful not to burn the skewer. You need to bake.

Further, when serving the baked chicken wing skewers, it is difficult to serve it because it is bent, and in the case of pack packing, it is bent and cannot be packed as desired, and it is bulky. I will.

As described above, chicken wing skewers are characterized by being bent in a U-shape, but have caused problems in the difficulty of eating, baking work and serving work.

An object of the present invention is to make chicken wings, which can be mass-produced for business use, to be easier to eat, to work efficiently in baking, serving, packing, etc., while retaining the original taste, volume, and shape. An object of the present invention is to provide skewers and methods for skewering the skewers.

[0021]

A first aspect of the present invention relates to a chicken wing skewer grilled by piercing chicken wings and baking them.
The skewers penetrate the cartilage part of the joint from the tip side (tip) of the wing, and reach the cartilage part of the root side (original tip) of the wing with the joint part of the wing straightened straight. This is a skewered chicken wing skewered.

The skewers may be any skewers used for skewered dishes. Bamboo or stainless steel skewers may be used.

Wing meat is meat at the base of chicken wings, and has low fat and is soft. The meat at the end of this wing is the wing. The chicken wing is divided into a part ahead of the joint and an original part. The preceding portion is hereinafter referred to as a leading chip. The original part is hereinafter referred to as an original chip.

The joints of the wings are joints connecting the front tip and the original tip. The flesh is on the original tip and has two bones.

In this chicken wing skewered, skewers are skewered in a state in which the leading tip and the leading tip are straightened, the skewers are inserted from the leading tip side, penetrate the cartilage portion of the joint, and It is pierced to reach the cartilage of the chip.

In the case of normal chicken wing skewers, since the joint is bent in a U-shape, the skewers are pierced so that the skewers penetrate substantially the center of each body part of the front tip and the original tip. ing.

In this case, both ends of the skewer are exposed, and the skewer is often burned during the skewer work. In the case of bamboo skewers, it may burn. Further, even in the case of a stainless steel skewer, it is burnt black and the appearance is not good.

In the case of the present invention, the skewer is exposed only in the front tip portion, and since the front tip portion has less body, the time for passing the fire is short, and the tip is burned and burnt. Don't worry about it. The original chip is fully cooked, but the skewer is not exposed, so there is no problem at all, and there is no need to worry about the skewer and bake.

According to a second aspect of the present invention, there is provided a method of skewering chicken wings in order to bake the chicken wings, wherein the skewers are straightened with the joints of the chicken wings, and the skewers are brought into a tip portion (tip on the front side).
A skewering method for skewered chicken wings, characterized by piercing from the side, penetrating the cartilage part of the joint, and skewing to reach the cartilage part on the base side (original chip) of the wings.

In the usual method of grilling chicken skewers, even if the bent joints are stretched and the skewers are stabbed, the wings are bent back as they were during baking.

According to the present invention, it has been found that if a skewer is pierced through the cartilage portion of the front tip and the original tip while the joint portion is extended, the skewer does not return to its original state even after baking. As a result of repeated research, the most effective skewering method was developed and the invention was completed.

In the actual grilling of chicken wing skewers,
Since the thickness of the tip is different from that of the tip, the heat regulation is important.

That is, since the original chips have a lot of meat, they need to be sufficiently cooked, and the chips of the original chip, which have a small amount of meat, need to be lightly baked so as not to overheat.

[0034] In the conventional wing skewers, the skewers are exposed at the original chip portion through which the fire is sufficiently cooked, so that they are burnt.
With bamboo skewer, it burns.

According to the present invention, since the skewer is not exposed at the original chip portion, the skewer is burned and burned, and the holding portion is not lost. It does not detract from the impression of appearance, for example.

There is also a skewer made of stainless steel, but it is not used for skewers that are baked in large quantities, except when used for large barbecue or barbecue.
It is common to use bamboo skewers due to economic problems such as collecting and washing skewers.

[0037]

BEST MODE FOR CARRYING OUT THE INVENTION A chicken skewered chicken wing according to the present invention will be described with reference to the drawings. FIG. 1 and FIG. 2 are schematic views showing an embodiment of the grilled chicken wing skewers according to the present invention.

The method for skewering chicken wings according to the present invention will be described below. Skewering method (1) As shown in FIG. 1 (1), spread the wing meat with the inside facing upward, spread the tip 1 side toward you, put the tip side 2 toward your fingertip side, and place it on the palm 3 Put on.

(2) As shown in FIG. 1 (2), the joint portion 4 is straightened and supported by grasping with a hand.

(3) As shown in FIG.
As shown in (1), the bamboo skewer 5 is pierced into the skin of the tip chip 1, penetrates the inside of the skin of the tip chip 1, and
Penetrate the cartilage portion of the joint part 4 between the tip and the original tip 2.

(4) Further, the tip is penetrated through the inside of the original tip 2 until it reaches the cartilage portion of the original joint 6 of the original tip 2.

The original tip 2 of the wing has two bones, and the front joint 4 and the original joint 6 are joined by cartilage. These cartilage parts can be easily penetrated by the bamboo skewer, which allows the joint parts to be firmly fixed.

(5) With the bamboo skewer 5 reaching the cartilage portion of the base joint 6 of the base tip 2, the gripped hand is released. If the bamboo skewer 5 is securely inserted into the two cartilage portions, the joint portion of the wing remains in an extended state as shown in FIG. 2 (2) even when the palm is opened.

As shown in FIG. 2 (2), the state in which the joints of the wings are stretched is maintained, so that preparation for the skewering operation is easy.
It is not bulky and easy to organize.

Next, the skewering method will be described. (1) Sprinkle salt and pepper on the prepared skewered chicken wings and season.

Also in the seasoning work, a large number of skewered chicken wings can be densely arranged on a cooking table, so that salt and pepper can be seasoned at once, which is suitable for business use.

If it is bent as in the prior art, it is difficult to arrange it on a cooking table so as not to open a gap, it is troublesome, and when a large amount of seasoning is used, waste of the seasoning cannot be avoided. .

(2) Seasoned skewered chicken wings are placed side by side on a yakitori grilling table. Line up with the outer part of the wings down,
Bake the skin first.

The baking table is a box type having a width of 30 cm and a length of 100 cm, and is heated from below by gas. A semi-circular radiator plate is provided in two rows so that the skewer is not directly exposed to the flame, and the skewered wings are arranged over the two radiator plates.

The skewered chicken wing according to the present invention has a width of 3 pieces.
It is about 4 cm, and 25 to 30 pieces can be arranged at a time.

In the case of normal chicken skewers, 9
Because it is bent around 0 ゜, it is 8 to 1 with one skewers
Since a width of about 0 cm is required, a 15-inch limit is set for a 100 cm baking table.

(3) When the outer skin is burned, turn it over and bake the inside on the other side. To bake the skewers deliciously, it is very important to control the heat, together with the seasoning. By baking slowly, you can bake deliciously.

Depending on the meat quality of each skewered chicken wing,
The baking time is also different. Especially in the case of chicken wings, the bending of the joint part is large during baking, but since the bamboo skewer penetrates the cartilage of the joint part and is fixed, it can not bend during baking. No, the fire is better.

The baking time can be carefully baked in 20 to 25 minutes. Also in this case, the bamboo skewer does not burn, and the original tip portion can be sufficiently baked.

In addition, even when the baking loss is strongly adjusted at the request of the customer, the bamboo skewer is not exposed to the outside of the body and there is no fear of burning at the former tip portion. Adjustments can be made.

In the above description, the embodiment using the bamboo skewer has been described, but a metal skewer such as stainless steel may be used.

Although the skewering operation is carried out by holding the wing meat by hand, the operation may be performed on a table or the like, and any supporting and fixing method may be used as long as the cartilage portion of the joint can be penetrated.

[0058]

According to the first aspect of the present invention, since the wings are baked in a state where they are stretched straight, when the food is held directly by hand and eaten, the area around the mouth is less polluted, and the wings can be eaten neatly. It is easy for women to hold and can be eaten elegantly.

Further, even when packed in a wrap or the like, it is easy to line up, and since it is not bulky, it is easy to pack. Furthermore, the appearance is more refreshing like a fish than a grotesque meat, and it has a voluminous feel and a form that makes you feel less appetite.

According to the second aspect, since the wings can be skewered straight, the wings can be stored in a container without being bulky even in a large number of skewering operations in preparation for the baking operation.

Further, in the baking, the bamboo skewer is not liable to be burned and can be baked sufficiently, so that overbaking and insufficient baking are eliminated, the baking state is likely to be constant, and delicious skewers are obtained. In addition, the appearance and the scorching of the bamboo skewers due to over-baking are eliminated, and the baked goods are beautifully baked, so that a certain quality can be secured.

In baking, the shape does not return to its original shape and does not need to be corrected using a net or the like.

As described above, according to the present invention, the unique shape of the wings is maintained as it is, without changing the form such as cutting or unfolding the wings, and the wings are easily eaten. It is possible to provide chicken skewers that can be easily worked, arranged and packed.

[Brief description of the drawings]

FIG. 1 is a schematic view showing an embodiment of a grilled chicken wing skewers according to the present invention.

FIG. 2 is a schematic view showing an embodiment of a chicken wing skewers according to the present invention.

FIG. 3 is a schematic view showing an embodiment of a conventional chicken wing skewers;

[Explanation of symbols]

 Reference Signs List 1 front tip 2 base tip 3 palm 4 front joint 5 bamboo skewer 6 base joint 7 wings 8 bone 9 base tip (expanding skewer) 10 base tip (bone exposed)

Claims (2)

[Claims] 1. In a chicken wing skewers produced by piercing and baking chicken wings with a skewer, the skewers are straightened from the tip side (tip tip) of the wings with the joints of the wings straightened. Chicken wing skewers characterized by being skewered so as to penetrate the cartilage part of the joint and further reach the cartilage part at the base side (original tip) of the wing. 2. A method of skewering chicken wings in order to bake the chicken wings, wherein the joints of the chicken wings are stretched straight, and the skewers are pierced from the tip (tip tip) side of the chicken wings, and the cartilage parts of the joints are pierced. A method of skewering chicken wing skewers, wherein the wings are skewered so as to penetrate and further reach the cartilage portion on the base side (original chip) of the wings.