KR200306809Y1 - Partially cut chicken - Google Patents

Partially cut chicken Download PDF

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Publication number
KR200306809Y1
KR200306809Y1 KR20-2002-0037840U KR20020037840U KR200306809Y1 KR 200306809 Y1 KR200306809 Y1 KR 200306809Y1 KR 20020037840 U KR20020037840 U KR 20020037840U KR 200306809 Y1 KR200306809 Y1 KR 200306809Y1
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KR
South Korea
Prior art keywords
chicken
cut
meat
bone
partially cut
Prior art date
Application number
KR20-2002-0037840U
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Korean (ko)
Inventor
김춘권
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김춘권
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Publication date
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Priority to KR20-2002-0037840U priority Critical patent/KR200306809Y1/en
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Publication of KR200306809Y1 publication Critical patent/KR200306809Y1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0023—Dividing poultry
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0006—Cutting or shaping meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
    • B26D3/08—Making a superficial cut in the surface of the work without removal of material, e.g. scoring, incising

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mechanical Engineering (AREA)
  • Forests & Forestry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

본 고안은 부분절단 가공된 닭고기에 관한 것이다.The present invention relates to a partially cut processed chicken.

본 고안은 뼈가 제거된 닭고기(1)에 1.5 ~ 6.0 mm 간격으로 다수개의 부분절단부(2)를 형성하며, 부분절단부(2)를 상부측의 절단부(2a)와 하부측의 연결부(2b)로 구획하여 절단부(2a)와 연결부(2b)의 두께를 70 ~ 95 ; 30 ~ 5 의 비율로 형성하여 구성된 것이다.The present invention forms a plurality of cut portions (2) at 1.5 to 6.0 mm intervals in the chicken bone (1) from which bone is removed, and the cut portion (2) is the cut portion (2a) of the upper side and the connecting portion (2b) of the lower side The thickness of the cutout part 2a and the connection part 2b by 70 to 95; It is formed by forming in a ratio of 30 to 5.

Description

부분 절단가공된 닭고기{.}Chicken Meat Partially Processed {.}

본 고안은 요리용으로 가공된 닭고기에 관한것으로, 특히 뼈가 제거된 고기의 일부분을 절단하여 전체 원형이 유지되도록 하므로서 쉽게 요리할 수 있을 뿐아니라, 고기의 부위를 파악할 수 있도록한 부분 절단 가공된 닭고기에 관한것이다.The present invention relates to a chicken processed for cooking, and in particular, it is easy to cook by cutting a portion of the meat from which bone is removed so that the entire round shape is maintained, and the partially cut processed to identify the part of the meat. It's about chicken.

일반적으로, 일차 가공된 닭고기에 각종 요리 재료로 사용되고 있으며, 이러한 닭고기는 깃털과 내장등이 제거되어 쉽게 요리할 수 있는 상태로 가공처리 되고 있으나, 사용자가 이를 요리하기 위하여는 일정크기로 절단해야 되며, 고기 내부에 있는 뼈를 절단하기 위하여는 주부들이 작업하기 위한 곤란한 점이 많았으며, 요리된 후에도 뼈를 제거하면서 시식하여야 되기 때문에 시식하는데 불편한 점이 많았다.In general, it is used as a variety of cooking ingredients in the primary processed chicken, such chicken is processed in a state that can be easily cooked by removing the feathers and internal organs, but the user must cut to a certain size to cook it. In order to cut the bones inside the meat, there were many difficulties for the housewives to work.

때문에 상기 닭고기를 일정크기로 절단할 상태로 유통되는 경우가 많았으나, 이는 수요자가 원하는 부위의 고기인지를 확인할 수 없었다. 즉, 고기를 요리하는 경우에 닭한마리 전체에 있어 요리 종류에 따라 필요한 부위의 고기가 선택적으로 사용되는 경우가 있으며, 이때 원하는 부위를 쉽게 파악할 수 없었다.Therefore, the chicken was often distributed in a state of cutting to a certain size, which could not be confirmed whether the meat of the desired portion of the consumer. That is, in the case of cooking meat, the meat of the required part may be selectively used depending on the type of cooking in the whole chicken, and at this time, the desired part could not be easily grasped.

더욱이, 상기에서와 같이 일정크기로 절단된 상태의 고기가 닭한마리 인지를 알 수 없을 뿐아니라, 요리의 종류에 따라 원형상태로 사용하여야 되는 경우에는 사용이 곤란하였다.In addition, it is difficult to know whether the meat in a cut state to a certain size as described above as one chicken, as well as when it is to be used in a circular state depending on the type of cooking.

본 고안은 상기한 문제를 해결하기 위하여 고안된 것으로서, 닭고기에 있어, 내부의 뼈가 제거된 닭고기를 일정간격과 길이로 부분절단을 하므로서, 원형이 유지된 상태로 유통시킬수 있으며, 요리할 경우에 별개의 절단 작업이 없이 필요부위를 손으로 절결하여 사용할 수 있도록 하는데 기술적 과제가 있다.The present invention is designed to solve the above problems, in the chicken, by cutting the chicken bones inside the bone to a certain interval and length, it can be distributed in a state maintained in a circular state, when cooking separately There is a technical problem in that it can be used by hand cutting necessary parts without cutting work.

도1 은 본 고안의 단면도1 is a cross-sectional view of the present invention

* 도면의 주요부분에 대한 부호설명 ** Explanation of Signs of Major Parts of Drawings *

1 : 닭고기 2 : 부분절단부1: chicken 2: cut part

2a : 절결부 2b : 연결부2a: notch 2b: connection

본 고안은 공지의 닭고기에 있어서, 내부의 뼈가 제거된 닭고기(1)에 일정간격으로 부분절단부(2)를 형성하여, 상기 부분절단부(2)를 절결부(2a)와 연결부(2a)로 구성한다.The present invention, in the known chicken, the bone (1) inside the bone is removed to form a partial cut portion (2) at regular intervals, the cut portion 2 to the cut portion (2a) and the connecting portion (2a) Configure.

상기 부분절단부는 1.5 ~ 6.0 mm 간격으로 다수개 형성하여, 절단부(2a)와 연결부의 두께를 70 ~ 95 ; 30 ~ 5 의 비율로 구성한다.The partial cut portion is formed in a plurality of 1.5 ~ 6.0 mm intervals, the thickness of the cut portion (2a) and the connecting portion 70 ~ 95; It consists of a ratio of 30-5.

본 고안은 닭고기의 원형이 유지로 상태로 유통시키면서, 요리시나 시식할때에 미리 절단된 부위를 손쉽게 절결할 수 있는 것이다.The present invention can be easily cut in the pre-cut portion at the time of cooking or tasting while circulating in the state of chicken meat.

본 고안은 닭고기 뿐 아니라 오리고기, 칠면조 고기 등 각종 고기류에 쉽게 적용할 수 있는 유익한 고안인 것이다.The present invention is a beneficial design that can be easily applied to various meats such as chicken, duck meat, turkey meat.

Claims (1)

뼈가 제거된 닭고기(1)에 1.5 ~ 6.0 mm 간격으로 다수개의 부분절단부(2)를 형성하며, 부분절단부(2)를 상부측의 절단부(2a)와 하부측의 연결부(2b)로 구획하여 절단부(2a)와 연결부(2b)의 두께를 70 ~ 95 ; 30 ~ 5 의 비율로 형성하여 구성된 것을 특징으로 하는 부분절단된 닭고기.The bone is removed from the chicken (1) to form a plurality of cut portions (2) at intervals of 1.5 ~ 6.0 mm, and divided into a cut portion (2a) of the upper side and a connecting portion (2b) of the lower side The thicknesses of the cut portions 2a and the connecting portions 2b are 70 to 95; Partially cut chicken, characterized in that formed by forming a ratio of 30 to 5.
KR20-2002-0037840U 2002-12-20 2002-12-20 Partially cut chicken KR200306809Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR20-2002-0037840U KR200306809Y1 (en) 2002-12-20 2002-12-20 Partially cut chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR20-2002-0037840U KR200306809Y1 (en) 2002-12-20 2002-12-20 Partially cut chicken

Publications (1)

Publication Number Publication Date
KR200306809Y1 true KR200306809Y1 (en) 2003-03-11

Family

ID=49402521

Family Applications (1)

Application Number Title Priority Date Filing Date
KR20-2002-0037840U KR200306809Y1 (en) 2002-12-20 2002-12-20 Partially cut chicken

Country Status (1)

Country Link
KR (1) KR200306809Y1 (en)

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