JP3578816B2 - Manufacturing method of boned wings - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a method of manufacturing a bone with hand wing processing the poultry for cooking, to a processing method for the particular manufacturing bone with hand wing meat protruding bone to skewer-shaped from flesh in wings.
[0002]
[Prior art]
Conventionally, poultry such as chickens are divided into parts and subjected to various treatments according to each part for edible use. When serving for edible use, this part is usually cooked as it is, unlike other parts.
[0003]
[Problems to be solved by the invention]
However, the wings cooked as described above, despite having a unique flavor, are not always preferred by many people because of their peculiar form and the difficulty in eating due to the form. It has not become so. Therefore, if this part is appropriately processed to have a preferable form in terms of appearance and eating, it can be used for more demands.
[0004]
The present invention has been devised in view of the above-described circumstances, and by exposing the bones from the flesh without cutting off the bones from the bird's wings and processing them into bone-like flesh, The purpose is to make the appearance and form convenient for eating. Still another object of the present invention is to provide a method for manufacturing a bone-shaped wing to obtain the above-mentioned cooking bone-shaped wing.
[0005]
[Means for Solving the Problems]
Order to achieve the above object, the bone with wing manufacturing method of the present invention includes the steps of placing the two cuts in the flesh of one side sandwiching the bone parallel to the in wings, the wing in the direction of opening the slit Bending to break the wing bone and the two bones, and causing the tips of the two bones to protrude from the cut, and cutting the flesh remaining on the other side sandwiching the two bones And cutting the cartilage that joins the two bones at the base of the wing.
[0006]
【Example】
Hereinafter, the present invention will be described with reference to embodiments shown in the drawings. FIG. 2 shows a chicken wing portion to be processed according to the present embodiment. As is well known, the wing portion is composed of the bone of the wing 1, two parallel bones of the wing 2 connected to the indirect portion 3, and the flesh surrounding the bone. Therefore, according to the present invention, the chicken wings 1 which are particularly thin among the wings are excised together with the bones, and the bones of the wings 2 are not separated from the meat, so that the meat and meat parts are not consumed by processing, and the flavor of the chicken meat is reduced. The following processing is performed with the aim of preserving.
[0007]
First, place the back side of the wing portion where the wing 2 and the wing 1 are connected to each other on an appropriate base such as a cutting board, and hold down the indirect portion 3 connecting the wing 1 and the wing 2 with a finger. Fix it. Next, as shown in FIG. 3, approximately two-thirds of the length from the wing base side (thick side) to the indirect portion 3 is added to the body on the back side sandwiching two parallel bones 4 and 5 of the wing 2. A cut C is made until the bones 4 and 5 are reached with a kitchen knife B or the like at the position of. As a result, the flesh of the back half of the wing 2 is cut.
[0008]
Next, as shown in FIG. 4, the entire wing portion is bent in a direction to open the cut C by holding the wing base side and the wing tip 1 with both hands. According to this step, first, the bones of the wings 1 and the bones 4 and 5 of the two wings 2 are disengaged, and as shown in FIG. The portion protrudes from the cut C.
[0009]
After that, as shown in FIG. 6, the remaining front side flesh connected to the wing 1 is cut with a kitchen knife B or the like at the same position where the cut C was made earlier. Thus, the wings 1 separate from the wings 2 together with the bones. By such processing, the wing center 2 becomes two boned meats with the wing base side joined by cartilage.
[0010]
Finally, as shown in FIG. 7, the two bones are placed on the table so that they are lined up in a plane, and the cartilage joining the indirect portion of the wing side is cut by inserting a kitchen knife B from the wing side. I do. Regarding the subsequent processing, there are two methods depending on the relationship between the time of cooking and the form to be finally eaten. First, the first method is a method adopted when cooking after making one piece of boned wings. In this case, the two wings are separated together with the meat by opening the separated wing side to the left and right and tearing the meat, so that the meat with one bone is formed.
[0011]
On the other hand, in the case where the food is served with two bones, the above final step may be omitted. In such a case, for example, the form after baking as an example of cooking is as shown in FIG. On the other hand, when baking is performed similarly after performing the final process, the result is as shown in FIG. That is, in any case, the meat on the side of the wing in the wing portion is left intact with the bones 4 and 5 of the wing from a predetermined portion, and the remaining meat and the bone of the wing 1 are removed. You can get wings.
[0012]
As described above, according to the present embodiment, the chicken wings can be tailored as if with chicken wings by simple processing, the size of the meat is reasonable, and the bones exposed from the meat are used as skewers. Since it can be eaten, and without processing such as cutting off the meat from the bones, it is possible to make bird dishes of extremely high commercial value without impairing the natural flavor.
[0013]
As described above, the present invention has been described in detail based on the embodiments. However, the present invention is not limited to the disclosed contents of the above-described embodiments, and various specific configurations may be used within the scope of the claims. Needless to say, the present invention can be implemented by being changed. 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 in the exemplified wing. Absent.
[0014]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to the said invention, it can be made into the high value-added bone meat which can also be used for edible meat without using skewers, chopsticks, etc. in the appearance of chicken wings. Further, the above-mentioned boned wings can be obtained with a small number of processing man-hours and without any loss of the original flavor of the meat.
[Brief description of the drawings]
FIG. 1 is a perspective view showing a state after baking of a boned wing prepared by a method of the present invention.
FIG. 2 is a perspective view of a chicken wing portion processed according to the present invention.
FIG. 3 is an explanatory view showing a first step of the method for manufacturing a boned wing according to an example.
FIG. 4 is an explanatory view showing a second step of the above embodiment.
FIG. 5 is an explanatory view showing a third step of the embodiment.
FIG. 6 is an explanatory view showing a fourth step of the above embodiment.
FIG. 7 is an explanatory view showing a final step of the above embodiment.
[Explanation of symbols]
1 Wings 2 Wings 3 Indirect parts 4,5 Bone C cut

Claims (1)

Making a cut in the flesh on one side sandwiching the two parallel bones in the wings;
Bending the inside of the wing in a direction to open the cut, disengaging the wing bone and the two bones, and projecting the tips of the two bones from the cut;
Cutting the remaining flesh on the other side sandwiching the two bones,
Cutting the cartilage that joins the two bones at the base side of the wing.

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