KR102076406B1 - chicken wings processed by processing method and processing method for improved aesthetics - Google Patents

Abstract

The present invention provides a chicken wing care method: a preparation step (S10) for preparing a chicken wing (10) consisting of rods (20) and wings (30) and end blades (40); Separating the end wing 40 in the chicken wing 10 of the preparation step (S10) to separate the joints, the big wingbone (31a) and the small wingbone (31b) inside the wing 30 to expose the flesh to the outside. To separate and separate the joints of the rod 20 and the wing 30, and then pull out the large, small wingbones 31a and 31b to push out the large, small wingbones 31a and 31b to separate and separate the bones. Separation step (S20); Cut off the end blade 40 on the chicken wings 10 of the bone separation step (S20), the incision 24 so that the end of the rod 20, the end blade 40 is removed can be opened Cutting step (S30) to form a; The rod bone 21 and the bark 22 are separated by scraping the rod bone 21 at the end of the rod 20 of the cutting step S30 with the knife 1, and the tendon 23 inside the rod 20 is removed. Flesh separation step of cutting (S40); And forming the buds 22 and the bees 22 separated in the flesh separation step S40 in the direction of the wings 30 so as to overlap the bees 22 and the wings 32 to form a bud (F) shape. (S50); characterized in that comprises a.
Accordingly, the present invention, by improving the aesthetics by trimming the chicken wings in the form of buds can be ingested by grasping the bones of the chicken wings can be ingested while improving the ease of ingestion wing meat and beeswax As a result, the texture is gone, and the aesthetics of eating juicy chicken wings are improved.

Description

Chicken wings grooming method to improve the aesthetics and chicken wings formed by the grooming method {chicken wings processed by processing method and processing method for improved aesthetics}

The present invention relates to a chicken wing grooming method and a chicken wing formed by the grooming method of improving the aesthetics, and more specifically, to enhance the aesthetics by trimming the chicken wings in the form of buds, to stimulate the appetite, Chicken wings can be ingested by grasping the bones of the wings, which improves the ease of ingestion. The present invention relates to a chicken wing formed by the method.

In general, chicken consumption has increased by nearly twice the domestic chicken consumption in recent decades, and in 2016, Korea consumed about 17kg of chicken per capita, about 14 chickens per capita per year. Eating chicken. However, with the trend of growing nearly twice in recent decades, the chicken market in Korea is expected to grow even further. These chickens are inexpensive and can be eaten with various meals, snacks, and snacks, and can be easily eaten through various recipes, boiled, fried or baked. In particular, 'Chimak', which is fried chicken and is served as a snack with beer, is gaining popularity as it attracts foreigners' taste buds. However, there are various parts of the chicken, and according to the taste of the eater, the favorite parts are varied, and in particular, the chicken wings are difficult to grasp and play different tastes. .

For example, according to Korean Patent No. 1847867, 'Preparing chicken wings including flesh, cartilage, and bone; Separating the cartilage and the bone in the chicken wing from the flesh; And arranging the flesh by removing the cartilage and bone separated from the flesh out of the chicken wings, and in preparing the chicken wings, the bone is connected to a bone of a chicken breast. And a bone, wherein the cartilage includes a main cartilage surrounding one end of the main bone, and the separating of the cartilage and the bone from the flesh comprises: pulling a first tendon connecting the main cartilage and the flesh; Pulling outwardly on the inside of the chicken wing so as to be in a state; And cutting the pulled first tendon to separate the flesh from the main cartilage; And separating the flesh separated from the main cartilage from the main bone while the chicken wing is turned upside down so that the inside of the chicken wing is turned upside down.

However, this chicken wing processing method is configured to be able to put a separate food into the inside of the chicken wings simply formed by removing the bones and put the ingredients in a similar way to dumplings on the removed space portion, but the aesthetics are poor It was similar to a normal chicken wing.

As another example, according to Korean Patent No. 1616411, 'Bone and tendon removal step (S10) to remove the wing bones and tendons of the washed chicken wings or duck wings; Sheath forming step (S20) for putting the sheath into the chicken wings or duck wings from which the bone is removed; A ripening step (S30) of adding a chicken wing or a duck wing formed with a sheath in a ripening liquid mixed with kiwi and pineapple in a weight ratio of 1: 1 for 22 to 26 hours; Leek 2 ~ 5g, vermicelli 5 ~ 10g, duck 25 ~ 35g, onions 4 ~ 10g, carrots 3 ~ 8g by cutting the main ingredients to a certain size to mix with each other (S40); Wing dumpling manufacturing step (S50) to put the dumplings made in the dumpling cow manufacturing step (S40) into the mature chicken wings or duck wings to make wing dumplings; Batter mix coating step (S60) for applying a batter mix to the outer shell of the wing dumpling made in the blade dumpling manufacturing step (S50); In the method of manufacturing a wing dumpling fried using a wing or duck wings configured to include; wing dumplings fried step (S70) for about 3 to 10 minutes at 160 ~ 200 ℃ oil dumplings coated with the batter mix, the batter Mix application step (S60) is the first step of applying the powder batter mix to the outer shell of the wings dumplings, and the batter mix is applied to the batter mix powder of water and batter mix in a weight ratio of 1: 1 Chicken wings or duck wings comprising a second step of coating the dumplings, and a third step of applying a powder batter mix to fried dough dumplings mixed with water and batter mix in a weight ratio of 1: 1 Method to prepare fried wings dumplings using.

However, in the case of the manufacturing method of fried wings dumplings using chicken wings or duck wings, it is configured to be eaten similar to dumplings by putting separate ingredients inside the space part inside, but the aesthetics are poor, so Similar.

Korean Patent No. 1847867 "Chicken wing processing method and chicken wings processed by it" Korean Patent No. 1116411 "Method of manufacturing fried dumplings using chicken wings or duck wings"

The purpose of the present invention for fundamentally improving the conventional problems as described above, by improving the aesthetics by trimming the chicken wings in the form of buds to inspire appetite, grasping the bones of the chicken wings can be ingested It is to provide a wing wing and chicken wings that are formed by the method of grooming and improving the aesthetics that can be eaten juicy meat wings are lost because eating the wing meat and beetle together is improved.

The present invention for achieving the above object, in a chicken wing care method: a preparation step of preparing a chicken wing consisting of rods and wings and end wings; Separate the joints by folding the end wing to the chicken wing of the preparation step, exposing the large wingbone and the small wingbone inside the wing to protrude to the outside to separate the flesh, and then to separate the joints of the rods and wings, then separate the large, small wingbone Bone separation step of pulling up and removing the large, small wingbone to push up; An incision step of cutting and removing an end wing on the chicken wing of the bone separation step, and forming an incision so that an end of the rod from which the end wing is removed can be opened; Separation step of separating the bones and the bark as if scraping the bones with a knife at the end of the rod of the incision step, cutting the tendon inside the rod; And forming a bud in the shape of a bud by superimposing the bead bone and the bee bone separated in the flesh separation step in the wing direction.

At this time, the bone separation step of the present invention is characterized by exposing the large wingbone and the small wingbone protruding to the outside by forming a sheath on the wing or forcing a large wingbone and a small wingbone to form a hole.

In addition, the incision of the incision step of the present invention is characterized in that the end of the rod can be opened by cutting two thirds of the overall size of the wing.

Through the method of claim 1 by breaking the end wing on the chicken wings to separate the joints, the big wing bones and small wing bones inside the wing exposed to protrude out to separate the flesh, and the joints of the rods and wings are separated and then large, small Push up the wingbone and pull out the large, small wingbone that protrudes, remove the tip blade on the chicken wings, remove it, make an incision so that the end of the rod with the tip blade removed, and open the tip of the rod bone with a knife. It is characterized by a chicken wing that separates the bones and barks, scrapes the tendons inside the rods, and turns the bones separated from the bones in the wing direction to overlap the bees and the wings and improves the aesthetics that are formed in the form of flower buds.

On the other hand, the terms or words used in the present specification and claims are not to be construed as limited to the ordinary or dictionary meanings, the inventors should use the concept of the term in order to explain his invention in the best way Based on the principle that it can be properly defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention. Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all of the technical idea of the present invention, various modifications that can be substituted for them at the time of the present application It should be understood that there may be equivalents and variations.

As described in the above configuration and operation, the present invention can improve the aesthetics by trimming the chicken wings in the form of buds to stimulate the appetite, grasping the bones of the chicken wings can be ingested while improving the ease of ingestion Since it is eaten together with beeswax, the texture is gone, and it provides the effect of eating chicken wings full of juicy meat.

1 is a block diagram sequentially showing a chicken wing grooming method of improving the aesthetics according to the present invention,
Figure 2 is a photograph showing the preparation step of the chicken wing trimming method of improving the aesthetics according to the present invention,
Figure 3a to 3j are photographs sequentially showing the bone separation step according to the present invention,
4a to 4d are photographs sequentially showing the cutting step according to the present invention;
5a to 5d are photographs sequentially showing the flesh separation step according to the present invention;
6a to 6d are photographs sequentially illustrating the forming step according to the present invention;
Figure 7 is a photograph showing a chicken wing that improves the aesthetics formed in the form of a bud formed through the chicken wing grooming method of improving the aesthetics according to the present invention,
Figure 8 is a photograph showing a chicken wing and a large, small wingbone removed through a chicken wing trimming method of improving aesthetics according to the present invention,
Figure 9 is a photograph showing an embodiment of a chicken wing cooked through a chicken wing is formed through a chicken wing trimming method of improving the aesthetics according to the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a block diagram sequentially showing a method of grooming the chicken wings to improve the aesthetics according to the present invention, Figure 2 is a photograph showing the preparation step of the chicken wings to improve the aesthetics according to the present invention, Figure 3a 3j is a photograph showing the bone separation step according to the present invention in sequence, Figures 4a to 4d is a photograph showing the cutting step according to the present invention, Figures 5a to 5d sequentially the flesh separation step according to the present invention Figures 6a to 6d are photographs sequentially showing the forming step according to the present invention, Figure 7 is an aesthetic sense formed in the form of a bud formed through the chicken wing grooming method is improved aesthetics according to the present invention This is a picture showing the chicken wings to be improved, Figure 8 is a chicken wing formed through the chicken wing trimming method of improving the aesthetics according to the present invention and removed large, small 9 is a picture showing a silver wing bone, Figure 9 is a picture showing an embodiment of a chicken wing cooked through a chicken wing is formed through a chicken wing trimming method of improving the aesthetics according to the present invention.

The present invention relates to a chicken wing care method, the preparation step (S10), bone separation step (S20), incision step (S30), flesh separation step (S40), forming step (S50) as the main configuration.

Preparation step (S10) according to the present invention prepares a chicken wing 10 consisting of the rod 20, the wing 30 and the end wing 40. Preparation step (S10) is made of a rod 20, wing 30 and the end wing 40, while preparing only fresh chicken wings (10) that are not trimmed at all. Wherein the rod 20 to the chicken wing 10 is a portion that is connected to the body portion of the chicken is cut, is formed integrally in the order of the wing 30 and the end wing 40 from the rod 20.

In addition, the bone separation step (S20) according to the present invention by separating the joint by folding the end wing 40 to the chicken wing 10 of the preparation step (S10), and the big wing bone (31a) inside the wing (30) Exposed to expose the small wingbone (31b) to the outside to separate from the flesh, by folding the joints of the rod 20 and the wing (30), and then push the large, small wingbones (31a) (31b) to push the large, Pull out the small wing bone (31a) (31b) to separate. Bone separation step (S20) is a step of removing the big wingbone (31a) and the small wingbone (31b) that is accommodated in the wing 30, the operator first and the outer wing (40) on the chicken wing (10) By continuous bending inward, one side (end wing direction) of the large, small wingbones 31a and 31b protrudes while being cut. Afterwards, the operator pulls the flesh of the tip wing 40 and the wing 30 to expose the large, small wing bones 31a and 31b, and then the large, small wing bones 31a and 31b and the wing 30. The flesh is separated from each other, and again to catch the rod 20 and the end wing 40, the small wingbone (31a) (31b) is inserted into the wing 30 to the original state. And the other side (rod direction) of the big small wing bone 31a (31b) is also cut | disconnected by folding outward in the state holding the rod 20 and the wing 30, and the small wing bone 31a is large. All joints connected to 31b will be cut. And, when the operator pushes up the large, small wingbone (31a) (31b) protruding in the state holding the rod 20 and the end blade (40) in the direction of the end blade (40), the large, small wingbone (31a) ( 31b) is exposed to the outside of the wing 30, and pull out the large, small wingbone (31a) (31b) that is exposed to remove the large, small wingbone (31a) (31b). Of course, the order in which the large, small wing bones 31a and 31b are removed may be performed regardless.

At this time, the bone separation step (S20) forms a sheath 33a or forcibly presses the big wing bone 31a and the small wing bone 31b to form a hole 33b to form a big wing bone 31a and a small wing bone 31b. It characterized in that to expose to protrude to the outside. This, bone separation step (S20) is a configuration that forms a sheath 33a in advance so that the operator can be discharged large, small wing bone (31a) (31b) and a large, small wingbone (31a) 31b end ( As the force is pushed up in the 40) direction, a large, small wing bone 31a, 31b penetrates the wing 32, and a hole 33b is formed. This means that when the worker uses the knife 1 to form the sheath 33a first, the worker is effortlessly discharging the big wing blades 31a and 31b while maximizing the deformation of the wing skin 32. It can be prevented, and if the worker is forcibly pressurized to form the hole 33b, each has the advantage that the work can be completed in a short time, it is suitable for the operator to use according to the situation. In addition, when forming the sheath 33a using the knife 1, it is suitable to cut in about 0.5-1 cm.

In addition, the cutting step (S30) according to the present invention is removed by cutting the end blade 40 on the chicken wing 10 of the bone separation step (S20), the end blade 40 is removed rod 20 The incision 24 is formed so that the end of the open. Incision step (S30) is first removed by cutting the end blade 40 through the knife (1), in the case of the end wing 40 is not much of the flesh is formed in the form of bones to be described later while removing it It is possible to form the cutout 24. And, in order to reduce the removal of the wing blade 32 as much as possible when removing the end blade 40, the knife tip (1) in a vertically lifted state to find the cutting on the joint of the wing 30 and the end blade 40 when cut Only 40 becomes easy to remove. When the end blade 40 is removed in this way, the worker cuts the wing teeth 32 horizontally to form an incision 24 so that the inside of the wing teeth 32 can be opened.

At this time, the cutting portion 24 of the cutting step (S30) is characterized in that the end of the rod 20 to open by cutting two-thirds of the overall size of the wing (30). When the incision 24 is formed by cutting two-thirds of the size of the wing 30, which is the configuration that the wing 30 is to be opened is an optimal incision range.

In addition, the flesh separation step (S40) according to the present invention is to separate the scapula 21 and the bark 22 as scraping the scapula 21 with a knife at the end of the rod 20 of the incision step (S30), the rod ( 20) Cut the inner tendon (23). The flesh separation step (S40) is a task of separating the barks 22 attached to the bone bones 21 introduced into the rods 20 formed in the chicken wings 10 in the cutting step (S30). This is because, first, the worker cuts between the portions where the bone bones 21 and the bones 22 are attached through the knife 1, and is attached to the bone bones 21 as if scraping the bone bones 21 with the knife 1. The bead 22 is cut and separated. When performing the operation to separate the bone bone 21 and the bark 22, the hidden tendon 23 is exposed and the worker cuts the tendon 23 again, the bone bone 21 and the bone bar 22 again Will be separated.

In addition, the forming step (S50) according to the present invention inverts the beech bone 22 and the separated beetle 22 of the flesh separation step (S40) in the wing 30 direction to overlap the beetle 22 and the wing skin 32 It is formed in the form of buds (F). If the bone bone 21 and the bone bar 22 are separated to some extent through the above-described flesh separation step (S40), the worker pulls the bone bar 22 upside down with the other hand while holding the bone bone 21 with one hand. Giving, the bone bones (21) and the separated bees (22) inverted in the direction of the wing 30, the bees 22 and wing wings 32 are overlapped with each other to complete the bud (F) form. The buds (F) form formed in this way maintains its shape even when cooked, while improving the aesthetics. By eating together, you can feel the rich flavor at once.

By separating the joint by folding the end wing 40 to the chicken wings 10 through the method of claim 1, the large wingbone 31a and the small wingbone 31b inside the wing 30 are exposed to protrude to the outside. Separating, separating the joints of the rod 20 and the wing 30, and then separate the large, small wingbone (31a) (31b) by pushing the large, small wingbone (31a) (31b) to push out and separate, Cutting and removing the end blade 40 on the blade 10, to form an incision 24 so that the end of the rod 20, the end blade 40 is removed, the end of the rod 20 As the scrape bone 21 is scraped off with a knife 1, the bony bone 21 and the bark 22 are separated, and the tendons 23 inside the rod 20 are cut, and the bone bone separated from the bone bone 21 ( 22) to turn over the wing 30 in the direction of the bezel 22 and wings 32 to form a chicken wing that improves the aesthetics formed in the bud (F) form. In the case of the chicken wings 10, as described above, the bud (F) shape is formed, thereby improving the aesthetics. In addition, although only the grilled state of the chicken wings 10 is presented as an example, the present invention is not limited thereto.

As such, the present invention can improve the aesthetics by trimming the chicken wings in the form of buds to inspire appetite, grab the bones of the chicken wings can be ingested to improve the ease of ingestion while ingesting wings and beetle As a result, the thick texture will disappear, providing a better aesthetics to eat juicy chicken wings.

It is apparent to those skilled in the art that the present invention is not limited to the described embodiments, and that various modifications and changes can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.

1: knife 10: chicken wings
20: rod 21: bone
22: Bongsal 23: Tendon
24: incision 30: wing
31a: big wingbone 31b: small wingbone
32: Winxal 33a: Sheath
33b: hole 40: end wing
S10: preparation step S20: bone separation step
S30: incision step S40: flesh separation step
S50: forming step

Claims (4)

In how to trim chicken wings:
Preparation step (S10) for preparing a chicken wing 10 consisting of the rod 20, the wing 30 and the end wing 40;
Separating the end wing 40 in the chicken wing 10 of the preparation step (S10) to separate the joints, the big wingbone (31a) and the small wingbone (31b) inside the wing 30 to expose the flesh to the outside. To separate and separate the joints of the rod 20 and the wing 30, and then pull out the large, small wingbones 31a and 31b to push out the large, small wingbones 31a and 31b to separate and separate the bones. Separation step (S20);
Cut off the end blade 40 on the chicken wings 10 of the bone separation step (S20), the incision 24 so that the end of the rod 20, the end blade 40 is removed can be opened Cutting step (S30) to form a;
The rod bone 21 and the bark 22 are separated by scraping the rod bone 21 at the end of the rod 20 of the cutting step S30 with the knife 1, and the tendon 23 inside the rod 20 is removed. Flesh separation step of cutting (S40); And
Forming step of forming the bud (F) form by overlapping the bark 22 and the wing bar 32 by inverting the bark (21) and the separated bark 22 of the flesh separation step (S40) in the direction of the wing (30) ( S50); Chicken wing care method of improving the aesthetics, characterized in that comprises a. The method of claim 1,
The bone separation step (S20) forms a sheath 33a on the wing 30 or presses the big wing bone 31a and the small wing bone 31b to form a hole 33b to form a large wing bone 31a and small How to care for chicken wings, characterized in that the exposing the wingbone (31b) to protrude to the outside. The method of claim 1,
The incision 24 of the incision step (S30) is a chicken aesthetically improved, characterized in that by cutting two-thirds of the overall size of the wing 30 so that the end of the rod 20 can be opened How to trim your wings. By separating the joint by folding the end wing 40 to the chicken wings 10 through the method of claim 1, the large wingbone 31a and the small wingbone 31b inside the wing 30 are exposed to protrude to the outside. Separating, separating the joints of the rod 20 and the wing 30, and then separate the large, small wingbone (31a) (31b) by pushing the large, small wingbone (31a) (31b) to push out and separate, chicken Cutting and removing the end blade 40 on the blade 10, to form an incision 24 so that the end of the rod 20, the end blade 40 is removed, the end of the rod 20 As the scrape bone 21 is scraped off with a knife 1, the bony bone 21 and the bark 22 are separated, and the tendons 23 inside the rod 20 are cut, and the bone bone separated from the bone bone 21 ( 22) inverted in the direction of the wing (30) chicken wings that improve the aesthetics formed in the form of buds (F) by overlapping the beetle (22) and wing meat (32).

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