KR200304000Y1 - Wing of chicken - Google Patents

Abstract

The present invention relates to a chicken wing, which is divided into a chicken portion and a rod portion having one bony bone, a wing portion having two wing bones connected with the bone bone and a fracture, and a wing tip portion, charcoal grill, fried In the chicken wings of chicken that can be cooked by steaming or hotpot, etc., Chicken wing body having an empty space from which the bony and wingbone is removed; And a predetermined amount of subsidiary material embedded in the empty space. Chicken wings of the present invention is not only easy to tasting and can taste a variety of tastes, but also has a sense of volume to give a delicious feeling can increase the visual satisfaction.

Description

Chicken Wings {Wing of chicken}

The present invention relates to a chicken wing, and more particularly to a chicken wing that can increase the sense of volume when cooking as well as the ease of chicken wings.

In general, chicken is lighter than beef and pork, and because fat is not mixed with muscle fibers like beef, it is known as a food that is light in taste and well digested and absorbed. These chickens can be largely divided into chicken legs, breasts, wings, and wings, especially the wings contain a large amount of collagen ingredients to prevent skin aging, smooth skin, and prevent osteoporosis. In addition, the chicken wings are not only charcoal grilled, but also various dishes such as fried, steamed, hot pot, etc. can be cooked and tasted according to the taste of tasters.

However, such a conventional chicken wings are less lean meat than the size and there is a lot of bone is inconvenient to eat, there is a problem that does not provide a visually delicious feeling because there is no sense of volume when cooking chicken wings.

The present invention has been conceived to improve the above problems, chicken wings that remove the wing bones for easy tasting as well as increase the sense of volume when cooking the chicken wings and embedded the other material in the empty space where the wing bones are removed The purpose is to provide.

1 is a cross-sectional view schematically showing a common chicken wings.

Figure 2 is a schematic cross-sectional view showing a chicken wing according to a preferred embodiment of the present invention.

Figure 3 is a cross-sectional view showing a cooking state of chicken wings according to a preferred embodiment of the present invention.

Description of the main parts of the drawing

20 ... chicken wing body 11 ... rod part

12 ... bone 13 ... wing

14 ... wingbone 15 ... wing tip

26 ... Space 40 ... Flying Fish

The present invention for achieving the above object is connected to the trunk of the chicken and has a single bony, and a wing portion having two wingbones connected to the bony and fracture, and divided into wing tips, charcoal, In the chicken wings of chicken that can be cooked by fried, steamed or hotpot, etc., Chicken wing body having an empty space from which the bone and wing bone is removed; And a predetermined amount of absent material embedded in the empty space.

In the chicken wing according to the present invention, as the submaterial, eggs of fish such as flying eggs are preferable.

The present invention removes the bones of chicken wings for easy tasting, and at the same time fills the empty space with meats such as meats such as vegetables, beef, lean meats or fish roe, to increase the sense of volume and taste various flavors. It has its characteristics.

In particular, as a subsidiary material filled in the empty space of the chicken wing body, when the fish eggs, such as flying eggs are cooked by embedding, not only easy tasting, but also due to the inherent aroma of the flying fish eggs, the chicken fish smell is removed, The fishy smell of the flying fish itself is also removed. In addition, the present invention, when the chicken wing body is cooked, as the flying eggs are expanded, greatly increases the overall volume of the chicken wing body, it can provide a visually pleasing feeling, the taste of flying wings of the flying wings when chewing chicken wings body You can feel it at the same time.

Hereinafter, with reference to the accompanying drawings the chicken wings according to a preferred embodiment of the present invention will be described in detail.

1 is a schematic cross-sectional view showing a general chicken wings.

Referring to Figure 1, the general chicken wing 10 is connected to the trunk of the chicken and one rod (11) having one bone bone 12, two wing bones (14) connected to the joints and the bone bone 12 as a middle portion It consists of a wing portion 13, and wing end portion 15 with.

By the way, the chicken wings according to an embodiment of the present invention has a structure in which all of the wing bones are removed so that tasting is easy and the overall volume is increased, and the above-described subsidiary material is embedded in the space where the wing bones are removed.

Figure 2 is a schematic cross-sectional view showing a chicken wing according to a preferred embodiment of the present invention.

Referring to FIG. 2, the chicken wings 100 of the present invention include a chicken wing body 20 from which a bone bone 12 (FIG. 1) and a wing bone 14 (FIG. 1) are removed, and a bone bone 12 and a wing bone 14. ) Is removed and includes a flying egg 40 embedded in the empty space 26 of the chicken wings body 20 formed. Flying fish eggs are the most preferable submaterial which can achieve the objective of this invention most effectively.

The chicken wing body 20 is a pure meat meat from which all of the bony bone (12: FIG. 1) of the rod portion 11 and the wing bone (14: FIG. 1) of the wing portion 13 are removed, the bony bone 12 and The empty space 26 from which the wing bone 14 is removed is formed. The scapula 12 and the wing bone 14 may be removed through the cutting surface of the bar portion 11 cut from the chicken body, respectively, and the present invention is not limited thereto. Each of the bar portions 11 and the wing portions 13 may be scapula. (12) and in the state of cutting in the longitudinal direction of the wing bone 14 may be removed through the cut-off portion, respectively. The chicken wings body 20 from which the clavicle 12 (FIG. 1) and the wing bone 14 (FIG. 1) are removed has a weight of approximately 27 g. End portion 15 of the chicken wing body 20 is a portion containing a large amount of collagen, may be removed according to the taste of the taster.

The flying egg 40 is filled in the empty space 26 of the chicken wing body 20 formed while removing the bony bone 12 (FIG. 1) and the wing bone 14 (FIG. 1). The flying fish egg 40 has a variety of unique colors and rich in minerals and proteins, and has a unique characteristic that can feel the sense of popping while chewing. The content of the flying egg 40 is 10 to 20% by weight based on the total weight of the chicken wing body 20, preferably has a weight of about 5-6g.

When described in detail with reference to the accompanying drawings a cooking example of the chicken wings according to the preferred embodiment of the present invention configured as follows.

First, as shown in Figure 1, after cleaning the general chicken wings 10, and then remove the one bone 12 and two wing bones (14) from the chicken wings (10). At this time, the scapula 12 and the wing bone 14 can be removed through the cutting surface of the bar portion 11 cut from the chicken trunk, respectively, the bar portion 11 and the wing portion 13, respectively, the bone bone 12 ) And in the longitudinal direction of the wing bone 14 may be removed through the ablation site, respectively. Then, as shown in FIG. 2, the chicken wing body 20 having an empty space 26 formed while removing the bony bone 12 (FIG. 1) and the wing bone 14 (FIG. 1) is provided.

Next, seasoning the chicken wing body 20 with salt, put into the refrigerator to maintain 3 ℃ aging for 1 day. At this time, the chicken wing body 20 can maintain the unique taste of the chicken wings, even if only salt, may be added with spices, such as pepper, seasonings, salt according to the taste of the taster.

Subsequently, a predetermined amount of flying eggs 40 is filled in the empty space 26 of the chicken wing body 20 from which the bony bone 12 (FIG. 1) and the wing bone 14 (FIG. 1) are removed.

Next, grill the chicken wings body 20 using charcoal. Then, the meat of the chicken wing body 20 is ripe, the flying fish eggs 40 are also inflated by the heat of charcoal fire. Therefore, the chicken wing body 20, as shown in Figure 3, the swelling as the flying egg 40 is expanded, the overall sense of volume is increased.

When tasting the chicken wing body 20 cooked by such a recipe, since all the wing bones are removed, there is no need to remove bones one by one while tasting as in the prior art, the chicken wing body 20 is Due to the inherent aroma of the flying fish eggs 40 is not cooked fish smells, and the fishy fish 40 itself is lost. In addition, since the meat wing of the chicken wing body 20 is less, since the meat is cooked before the flying egg 40 is fully cooked, you will feel the aesthetic sense that the flying egg 40 bursts while chewing meat. In addition, due to the volume of the chicken wing body 20 by the expansion of the flying egg 40 to provide a visually delicious feeling.

Hereinafter, the chicken wings of the present invention and the general chicken wings will be cooked under the same conditions, so that each of the sense of volume and taste will be evaluated.

<Example>

As described above, by preparing a chicken wing body of about 27g from which all the wing blades are removed by purchasing a general chicken wing, and salting the chicken wing body, it is aged for one day in a refrigerator that can maintain about 3 ℃, The chicken wing body was charcoal-baked with about 6g of flying eggs in the empty space of the chicken wing body.

Comparative Example

After purchasing common chicken wings and seasoning with salt, aged in a refrigerator that can maintain 3 ℃ 1 day, and then grilled with charcoal.

<Volume feeling measurement>

When the chicken wings of the Example and the chicken wings of the comparative example was baked for the same time, the chicken wings of the Example swelled the body of the chicken wings as the flying eggs are expanded, the chicken wings of the comparative example was maintained in its original shape. As a result of measuring the volume of each of the chicken wings cooked by the Examples and Comparative Examples, the sense of volume of the chicken wings according to the embodiment was increased by about 70% than the volume of the chicken wings according to the comparative example. This means that the sense of the volume of the chicken wings according to the embodiment can provide a more visually delicious feeling than the chicken wings of the comparative example.

<Evaluation of taste>

Each of the chicken wings cooked according to the above Examples and Comparative Examples to 20 men and women in their 20s to 50, and then to evaluate the taste of each of the chicken wings according to the following evaluation criteria to the results Table 1 shows.

(Evaluation criteria: the number of people who evaluated that the chicken wings of O / Example were superior to the chicken wings of Comparative Example, the number of people who evaluated that there was no difference between the chicken wings of Comparative Example and chicken wings of Example, X / of Comparative Example Number of people who evaluated chicken wings to be better than chicken wings in Example)

Evaluation Items / Evaluation Criteria O △ X Fishy removal 12 7 One Chewing 16 3 One Ease of tasting 20 0 0

As shown in the results of Table 1, in the case of the embodiment it can be seen that the chicken fishy smell is removed a lot compared to the comparative example, the chicken wings of the embodiment can be seen that the chewing feeling better than the chicken wings of the comparison due to the popping taste of flying fish eggs, It can be seen that the chicken wing of the embodiment is easier to sample than the chicken wing of the comparative example due to the removal of the wingbone.

As described above, chicken wings according to a preferred embodiment of the present invention has the following effects.

First, since various subsidiary materials are cooked in the empty space of the chicken wing body from which the wingbone is removed, it is easy to taste and various tastes, and it has a sense of volume and gives a delicious feeling to increase visual satisfaction. have.

Second, in the case of embedding fish eggs, especially flying fish eggs in the empty space of the chicken wing body, chicken fish smell is removed due to the inherent aroma of the flying fish eggs when cooking the chicken wings, not only fishy fish itself is removed, As it greatly expands the overall volume of the chicken wing body, it can provide a visually pleasing feel, and can provide a popping taste of flying eggs when chewing the chicken wing body.

Claims (5)

It is divided into the bark part which is connected to the trunk of the chicken and has one hunchbone, the wing part which has two wingbones connected to the humerus and the fracture, and the tip of the wing, and can be cooked with charcoal, frying, steaming, or hotpot. In chicken wings of chicken, Chicken wing body having an empty space in which the bone and wing bones are removed; And Chicken wings, comprising a; a predetermined amount of subsidiary material embedded in the empty space. The method of claim 1, The subsidiary material is chicken wings, characterized in that the meat or lean meat of fish. The chicken wing according to claim 1, wherein the sub material is fish eggs. The method of claim 3, The egg of the fish is a chicken wing, characterized in that the flying egg. The method of claim 4, wherein the content of the flying egg is chicken wings, characterized in that 10 to 20% by weight based on the total weight of the chicken wing body.