FR2566629A1 - Method for manufacturing a food product from a poultry wing and food product resulting therefrom - Google Patents

Method for manufacturing a food product from a poultry wing and food product resulting therefrom Download PDF

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Publication number
FR2566629A1
FR2566629A1 FR8410130A FR8410130A FR2566629A1 FR 2566629 A1 FR2566629 A1 FR 2566629A1 FR 8410130 A FR8410130 A FR 8410130A FR 8410130 A FR8410130 A FR 8410130A FR 2566629 A1 FR2566629 A1 FR 2566629A1
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France
Prior art keywords
wing
flesh
skin
food product
bone
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Pending
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FR8410130A
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French (fr)
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COSME SIEGFRIED
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COSME SIEGFRIED
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Priority to FR8410130A priority Critical patent/FR2566629A1/en
Publication of FR2566629A1 publication Critical patent/FR2566629A1/en
Pending legal-status Critical Current

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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
    • A22C21/0069—Deboning poultry or parts of poultry
    • A22C21/0084—Deboning poultry wings
    • 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
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing

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

Abstract

The present invention relates to a method for manufacturing a food product from a poultry wing, particularly a chicken wing. This method is characterised in that the skin and the flesh is cut transversely close to a first end of each wing part so as to reveal the corresponding end part of the bone which is free of the rest of the skin and flesh, the flesh and the skin surrounding the bone are then pulled back in the direction of the opposite second end of the wing part and beyond this second end so as to form, in this location, a mass of flesh containing, on the inside, the skin of the wing, and this mass of flesh is cooked and fried in a frying bath.

Description

La présente invention concerne un procédé de fabrication d'un produit alimentaire à partir d'une aile de volaille ainsi que le produit alimentaire en resultant. The present invention relates to a method of manufacturing a food product from a poultry wing as well as the food product resulting therefrom.

On sait que les ailes de certaines volailles, notamment les ailes de poulet, constituent des bas morceaux dont on n's pas su tirer parti jusqu'à présent, si ce n'est en les utilisant pour préparer des bouillons et des aliments pour animaux. We know that the wings of certain poultry, in particular the wings of chicken, constitute low pieces which we have not been able to take advantage of until now, except by using them to prepare broths and animal feed.

La pressente invention vise à fournir un procédé permettant à partir de ces bas morceaux un produit alimen- tsire de qualité, agréable au goût et se présentant sous une forme particulirement originale. The aim of the present invention is to provide a process which makes it possible to produce from these low pieces a quality food product, pleasant to taste and in a particularly original form.

A cet effet ce procéda de fabrication d'un produit alimentaire à partir d'une aile de volaille, notamment d'une aile de poulet, est caractdrisd en ce qu'après avoir coupe l'extrémité de l'aile et séparé les deux parties de l'aile l'une de l'autre, on coupe transversalement la peau et la chair à proximité d'une première extrémité de chaque partie d'aile de manière à faire apparattre la partie extrême correspondante de los qui se trouve tre dégagée par rapport au reste de la peau et de la chair, on refoule ensuite la sir et la peau entourant l'os en direction de la seconde extrémité opposee de la partie d'aile et au dela de cette seconde extrémité, de manière à former à cet endroit une masse de chair contenant h l'intérieur la peau de l'aile, et on fait cuire et frire cette masse de chair dans un bain de friture. To this end, this process of manufacturing a food product from a poultry wing, in particular from a chicken wing, is characterized in that after having cut the end of the wing and separated the two parts. of the wing from one another, the skin and the flesh are cut transversely near a first end of each part of the wing so as to bring out the corresponding end part of los which is released by compared to the rest of the skin and flesh, the syringe is then driven back and the skin surrounding the bone in the direction of the second opposite end of the wing part and beyond this second end, so as to form at this place a mass of flesh containing inside the skin of the wing, and we cook and fry this mass of flesh in a frying bath.

Le procédé suivant l'invention permet d'obtenir un produit alimentaire se pr4sentant sous la forme d'une boule de chair frite, particulièrement savoureuse, formant un bloc solidaire d'une extrémité de l'os qui, lui, est pratiquement dégagé en totalité et qui constitue alors une sorte de tige permettant de le tenir pendant que l'on mange la chair se trouvant > 1 son extrdmité.  The process according to the invention makes it possible to obtain a food product which is in the form of a ball of fried flesh, particularly tasty, forming a block integral with one end of the bone which, for its part, is practically completely free and which then constitutes a kind of rod making it possible to hold it while the flesh lying> 1 at its end is eaten.

fln décrira ci-après, titre d'exemple non limitatif, une forme d'exécution de la présente invention,en référence au dessin annexé sur lequel
La figure 1 est une vue en coupe longitudinale schématique d'une aile de poulet constituant une matière première utilisée dans le procédez suivant l'invention.fln will describe below, by way of nonlimiting example, an embodiment of the present invention, with reference to the attached drawing in which
Figure 1 is a schematic longitudinal sectional view of a chicken wing constituting a raw material used in the process according to the invention.

Les figures 2, 3, 4 et 5 sont des vues en coupe longitudinale schématique illustrant les diverses phases du procédé de fabrication suivant l'invention. Figures 2, 3, 4 and 5 are schematic longitudinal section views illustrating the various phases of the manufacturing process according to the invention.

La figure 6~est une vue en élévation du produit alimentaire final obtenu par le procédé.  Figure 6 ~ is an elevational view of the final food product obtained by the process.

Le procédé suivant l'invention utilise en tant que matière première une aile de volaille telle qu'une aile de poulet 1 représentée schématiquement dans son ensemble sur la figure 1. Cette aile de poulet comprend deux parties 2 et 3, à savoir la partie 2 attachée au corps comprenant un seul os 4 tandis que l'autre partie 3 comprend deux os 5 et 6 et se termine par une partie extrême 7. Au cours de la première phase du procédé selon l'invention on prépare l'aile de poulet 1 en éliminant l'extrémité 7 de la partie d'aile 3 par un trait de coupe indiqué par la flèche 8. De la-même façon on sépare les deux parties d'aile 2 et 3 l'une de l'autre par un trait de coupe illustré par la flèche 9. The process according to the invention uses as raw material a poultry wing such as a chicken wing 1 shown diagrammatically as a whole in FIG. 1. This chicken wing comprises two parts 2 and 3, namely part 2 attached to the body comprising a single bone 4 while the other part 3 comprises two bones 5 and 6 and ends in an end part 7. During the first phase of the process according to the invention, the chicken wing 1 is prepared eliminating the end 7 of the wing part 3 by a cutting line indicated by the arrow 8. In the same way we separate the two wing parts 2 and 3 from each other by a line section illustrated by arrow 9.

On obtient alors chaque partie d'aile 2, 3 séparée, ainsi qu'il est représenté sur la figure 2 en ce qui concerne la partie d'aile 2. Each separate wing part 2, 3 is then obtained, as shown in FIG. 2 as regards the wing part 2.

On coupe ensuite transversalement la chair 10 entourant l'os 2 et la peau 11, à une certaine distancez partir d'une extrémité 4a de l'os 4, comme il est indiqué par la flèche 12 matorialisant la direction de la coupe transversale. Cette dernière permet, après élimination de la partie de chair entourant l'extrémité 4a de l'os 4, de faire apparaitre cette extrémité dénudée.  The flesh 10 surrounding the bone 2 and the skin 11 is then cut transversely, at a certain distance from an end 4a of the bone 4, as indicated by the arrow 12 marking the direction of the cross section. The latter allows, after elimination of the part of flesh surrounding the end 4a of the bone 4, to reveal this bare end.

On refoule ensuite l'ensemble de la chair 10 et de la peau 11 entourant l'os 4, en direction de la seconde extrémité 4b de l'os 4 nui est oppose à la premire extrémité 4a. Ce refoulement est indiqué schématiquement par les flèches 13 sur la figure 4. Pour faciliter ce refoulement on peut couper préalablement la chair 10 et la peau ll dans le sens longitudinal, jusqu'à l'os 4, de part et d'autre de celui-ci, en formant des fentes 14, comme il apparaît sur la figure 4. Then pushes back all of the flesh 10 and the skin 11 surrounding the bone 4, in the direction of the second end 4b of the damaged bone 4 opposite the first end 4a. This repression is indicated schematically by the arrows 13 in FIG. 4. To facilitate this repression, the flesh 10 and the skin ll can be cut beforehand in the longitudinal direction, up to the bone 4, on either side of that here, by forming slots 14, as it appears in FIG. 4.

Après refoulement de la chair 10 et la peau Il, cellesoci forment une masse 15 qui entoure la seconde extrémité 4b de l'os 4 alors pratiquement dégagé en totalité, et qui s'étend dans le prolongemet de cet os, au delà de la tête 4b. After repression of the flesh 10 and the skin II, those soci form a mass 15 which surrounds the second end 4b of the bone 4 then practically completely free, and which extends in the extension of this bone, beyond the head 4b.

Pour achever la confection du produit alimentaire par le procédé suivant 1 ' invention, on trempe, par exemple pendant cinq minutes, le masse de chair 15, contenant 3 l'intérieur la peau 10, dans un mélange de lait, de poivre, de sel et de farine, puis on plonge cette masse 15 ainsi imprégnée dans de la chapelure et enfin dans un bain de friture. To complete the preparation of the food product by the process according to the invention, soak, for example for five minutes, the mass of flesh 15, containing 3 inside the skin 10, in a mixture of milk, pepper, salt and flour, then immerse this mass 15 thus impregnated in breadcrumbs and finally in a frying bath.

On obtient alors un produit alinrentaire tel que représente sur la figure 6, lequel comprend la masse de chair 15 cuite et frite et qui est solidaire d'une extrémité de l'os 4. Cette masse de chair 15 peut être ainsi très facilement consommée en se servant de l'os 4, dégagé pratiquement an totalité comme d'unie tige formant support.  There is then obtained an intermediate product as shown in FIG. 6, which comprises the mass of cooked and fried flesh 15 and which is integral with one end of the bone 4. This mass of flesh 15 can thus be very easily consumed. using bone 4, released almost entirely as a single rod forming a support.

Claims (3)

REVENDICATIONS 1. Procédé de fabrication d'un produit alimentaire è partir d'une aile de volaille, notamment d'une aile de poulet, est caractérisé en ce qu'apurés avoir coupé l'extré- mité (7) de l'aile et séparé les deux parties (2,3) de l'aile l'une de l'autre, on coupe transversalement la peau (11) et la chair (10) à proximité drune première extrémité de chaque partie d'aile de manière à faire apparaître la partie extrême correspondante (4a) de l'os (4) qui se trouve être dégagée par rapport au reste de la peau et de la chair, on refoule ensuite la chair (10) et la peau (11) entourant l'os en direction de la seconde extrémité opposée de la partie d'aile et au delà de cette seconde extrémité, de manière à former à cet endroit une masse de chair (15) contenant à l'intérieur la peau de l'aile, et on fait cuire et frire cette masse de chair dans un bain de friture. 1. Method for manufacturing a food product from a poultry wing, in particular from a chicken wing, is characterized in that after having cut the end (7) of the wing and separated the two parts (2,3) of the wing from one another, the skin (11) and the flesh (10) are cut transversely near a first end of each part of the wing so as to reveal the corresponding extreme part (4a) of the bone (4) which is found to be released relative to the rest of the skin and of the flesh, the flesh (10) and the skin (11) surrounding the bone are then pushed back direction of the second opposite end of the wing part and beyond this second end, so as to form at this point a mass of flesh (15) containing inside the skin of the wing, and it is cooked and fry this mass of flesh in a frying bath. 2. Procédé suivant la revendication 1 caractérisé en ce qu'avant de refouler la chair (1Q) et la peau 11 en direction de la seconde extrémité de la partie d'aile, on coupe la chair (lo) et la peau (11) dans le sens longitudinal (4), en formant des fentes (14). 2. Method according to claim 1 characterized in that before pushing back the flesh (1Q) and the skin 11 in the direction of the second end of the wing part, the flesh (lo) and the skin (11) are cut in the longitudinal direction (4), forming slots (14). 3. Produit alimentaire obtenu-par la mise en oeuvre du procédé suivant les revendications précédentes, carac taris en ce qu'il comprend un os (4) dénudé è une extrémité duquel est attenante une masse de chair (15) refoulée en boule.  3. Food product obtained by the implementation of the process according to the preceding claims, dry in that it comprises a bone (4) stripped at one end of which is attached a mass of flesh (15) turned into a ball.
FR8410130A 1984-06-27 1984-06-27 Method for manufacturing a food product from a poultry wing and food product resulting therefrom Pending FR2566629A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8410130A FR2566629A1 (en) 1984-06-27 1984-06-27 Method for manufacturing a food product from a poultry wing and food product resulting therefrom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8410130A FR2566629A1 (en) 1984-06-27 1984-06-27 Method for manufacturing a food product from a poultry wing and food product resulting therefrom

Publications (1)

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FR2566629A1 true FR2566629A1 (en) 1986-01-03

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FR8410130A Pending FR2566629A1 (en) 1984-06-27 1984-06-27 Method for manufacturing a food product from a poultry wing and food product resulting therefrom

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FR (1) FR2566629A1 (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2680081A1 (en) * 1991-08-09 1993-02-12 Victor Sarl Charles MACHINE FOR TREATING THE FLESH OF POULTRY WINGS.
EP0544103A1 (en) * 1991-10-23 1993-06-02 SCHAAR TEC SPEZIALMASCHINEN GmbH & Co KG Device for boning poultry wings
US5250309A (en) * 1991-04-15 1993-10-05 Designer Foods, Inc. Dressed thigh cut of poultry
WO1993019608A1 (en) * 1992-04-06 1993-10-14 Designer Foods, Inc. A food product and method of making said product from the thigh of a bird
US5273483A (en) * 1991-04-15 1993-12-28 Designer Foods, Inc. Dressed thigh cut of poultry and method of dressing the same
US5286229A (en) * 1992-12-11 1994-02-15 Designer Foods, Inc. Method of making a food product from the wing of a bird and food product made in accordance with the method
US5490812A (en) * 1991-10-23 1996-02-13 Schaartec Gmbh & Co. Kg Boning device and method
US6200614B1 (en) * 1999-10-04 2001-03-13 Stephen W. Brawley Comestible poultry product and means and method for preparation for cooking
US6428838B1 (en) * 1999-06-30 2002-08-06 Visionary Design, Inc. Method for making a food product from the thigh of a bird or other animal and a food product resulting therefrom
US6712686B2 (en) 2001-12-19 2004-03-30 Equimex Holding B.V. Poultry thigh processor
BE1015025A3 (en) * 2002-07-09 2004-08-03 Belki Nv Device for the treatment of middle wings of poultry and more special chickens.
EP1543726A1 (en) * 2003-12-19 2005-06-22 FPM International Device for processing poultry wings
US6929541B2 (en) * 2002-03-28 2005-08-16 V.H. Cooper & Company, Inc. Method for making a fowl wing cut and the resultant product

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3412425A (en) * 1966-10-11 1968-11-26 James L. Sturm Method of preparing a fowl wing
US4054673A (en) * 1970-01-02 1977-10-18 Kaufman Harvey R Process for deep frying of chicken

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3412425A (en) * 1966-10-11 1968-11-26 James L. Sturm Method of preparing a fowl wing
US4054673A (en) * 1970-01-02 1977-10-18 Kaufman Harvey R Process for deep frying of chicken

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JOURNAL OF FOOD SCIENCE, vol. 46, no. 6, novembre/décembre 1981, pages 1950 et 1952, Chicago, US; F.E. CUNNINGHAM et al.: "Influence of batter viscosity on breading of chicken drumsticks" *

Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5250309A (en) * 1991-04-15 1993-10-05 Designer Foods, Inc. Dressed thigh cut of poultry
US5266064A (en) * 1991-04-15 1993-11-30 Designer Foods, Inc. Method of making a food product from the thigh of a bird and food product made in accordance with the method
US5273483A (en) * 1991-04-15 1993-12-28 Designer Foods, Inc. Dressed thigh cut of poultry and method of dressing the same
US5284669A (en) * 1991-04-15 1994-02-08 Designer Foods, Inc. Method of dressing a thigh cut of poultry
FR2680081A1 (en) * 1991-08-09 1993-02-12 Victor Sarl Charles MACHINE FOR TREATING THE FLESH OF POULTRY WINGS.
EP0527677A1 (en) * 1991-08-09 1993-02-17 SARL CHARLES VICTOR Société à Responsabilité Limitée Device for processing meat of poultry wings
US5267891A (en) * 1991-08-09 1993-12-07 Christian Cresson Machine for processing the meat of chicken wings
EP0544103A1 (en) * 1991-10-23 1993-06-02 SCHAAR TEC SPEZIALMASCHINEN GmbH & Co KG Device for boning poultry wings
US5494479A (en) * 1991-10-23 1996-02-27 Schaartec Gmbh & Co.Kg Device for boning wings of poultry or the like
US5490812A (en) * 1991-10-23 1996-02-13 Schaartec Gmbh & Co. Kg Boning device and method
GB2280353A (en) * 1992-04-06 1995-02-01 Designer Foods Inc A food product and method of making said product from the thigh of a bird
WO1993019608A1 (en) * 1992-04-06 1993-10-14 Designer Foods, Inc. A food product and method of making said product from the thigh of a bird
GB2280353B (en) * 1992-04-06 1996-03-20 Designer Foods Inc A food product and method of making said product from the thigh of a bird
US5286229A (en) * 1992-12-11 1994-02-15 Designer Foods, Inc. Method of making a food product from the wing of a bird and food product made in accordance with the method
US6428838B1 (en) * 1999-06-30 2002-08-06 Visionary Design, Inc. Method for making a food product from the thigh of a bird or other animal and a food product resulting therefrom
US6200614B1 (en) * 1999-10-04 2001-03-13 Stephen W. Brawley Comestible poultry product and means and method for preparation for cooking
US6712686B2 (en) 2001-12-19 2004-03-30 Equimex Holding B.V. Poultry thigh processor
US6929541B2 (en) * 2002-03-28 2005-08-16 V.H. Cooper & Company, Inc. Method for making a fowl wing cut and the resultant product
BE1015025A3 (en) * 2002-07-09 2004-08-03 Belki Nv Device for the treatment of middle wings of poultry and more special chickens.
EP1543726A1 (en) * 2003-12-19 2005-06-22 FPM International Device for processing poultry wings
US7479059B2 (en) 2003-12-19 2009-01-20 Fpm International Device for processing poultry wings
US8408978B2 (en) 2003-12-19 2013-04-02 FMP International Device for processing poultry wings

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