• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Verfahren zum Verarbeiten ganzer Geflügel carcasses, einfach teilbare ganze Geflügel carcasses, which were heredurch erhalten, and Vorrichtungen für die Verwendung in diesem Verfahren Die Erfindung see sich auf ein Verfahren zum Verarbeiten einer ganzen Geflügelcases. Das Verfahren umfasst einen oder mehrere Schritte, die gewählt sind aus (a) Durchschneiden des Sternums längs der Seite der Carina von innerhalb des Bauchhohlraums durch die Öffnung in der Halslinie, (b) Durchschneiden des Pelvis von innerhalbracken des Bauchöff innerhracken des Bauchöff ) Lösen der Femure von dem Pelvis ohne Trennen der Beine von der Karkasse durch Einschneiden both Hüftgelenke oder durch Ausrenken der Köpfe der Femure von den Acetabula und (d) Lösen der Humeri von den Schulterknochen ohne Trennen der Flügel von der Karkasse dider Einschneiden beider Einkeelen.
    公开号:BE1022023B1
    申请号:E2013/0325
    申请日:2013-05-08
    公开日:2016-02-04
    发明作者:Marcellinus Wilhelmus Maria Kuijpers
    申请人:Kuijpers Kip B.V.；
    IPC主号:
    专利说明:

    Process for processing whole poultry carcasses, easily divisible whole poultry carcasses obtained thereby, and devices for the
    Use in this procedure
    FIELD OF THE INVENTION
    The present invention relates to a method for processing whole poultry carcasses, in particular the whole chicken carcass of chickens, and on
    Devices for use in this method. The invention further relates to easily divisible whole poultry carcasses, in particular whole chicken carcasses obtained by this method.
    BACKGROUND OF THE INVENTION
    Meat can be roughly classified as "red" or "white". The meat of mammals such as cows, sheep, goats and pigs is generally referred to as red, while poultry meat, such as the meat of chickens and turkeys, is generally referred to as white. In recent years, health concerns regarding consumption of red meat associated with more saturated fat and higher calorie content as well as an increase in the risk of cancer have increased. White meat generally contains less unhealthy saturated fat and lower calorie content compared to most red meats, and is therefore less of a health concern. In addition, poultry meat is the most widely accepted type of meat origin among the various cultures. These
    Aspects make poultry meat, especially the meat of chickens, one of the most widely consumed meats in the world.
    Today, the busy private consumer in Western Europe has the need for ready-to-eat products that do not require elaborate preparation before being served for dinner. This is especially true for meat products that traditionally require significant preparation time.
    So, surprisingly, supermarkets and butchers have responded wisely to this situation by offering poultry items such as chicken wings, chicken legs, breast fillets that can be easily prepared. In Western Europe, the breast fillet of the poultry is the most desirable part, followed by chicken legs and chicken wings. On the other hand, whole poultry carcasses are less desirable for private consumption and the demand for this product has decreased over the last few years.
    Without wishing to be bound by any theory, it is believed that the decreasing demand for whole poultry carcasses for private consumption has, among other things, to do with the fact that the private consumer is prevented from making whole poultry carcasses because it is difficult to get the finished whole Poultry carcass that has been served on the table, cut into consumable parts. It is a well-known problem that cutting through the bones of the carcass requires powerful pressing with a sharp knife, which can easily lead to dangerous situations or even cause private consumers to accidentally cut themselves.
    It is further believed that the private consumer does not like the meat left over from the usually less edible parts of the poultry carcass after separating, for example, the breast fillet and the legs.
    However, as is widely known, there is a need for whole poultry carcasses for private consumption, such as whole chicken or turkey carcasses, on special occasions throughout the year, typically occasions associated with sociability and relaxation. Traditionally, poultry is served for Christmas dinner or at festivals.
    Therefore, it is further believed that the need for whole poultry carcasses for private consumption may increase for others than for special occasions, when serving to eat does not require elaborate preparation.
    It is therefore an object of the invention to provide a process for processing and preparing whole poultry carcasses for consumption which overcomes the above-mentioned disadvantages. In particular, it is an object of the invention to provide a method for preparing easily divisible whole poultry carcasses without altering the appearance of the whole poultry carcass.
    SUMMARY OF THE INVENTION
    The inventors have discovered that processing whole poultry carcasses by cutting and / or cutting into one or more bones and / or bones of bone joints results in easily divisible poultry carcasses for consumption without altering the external appearance of the entire poultry carcass.
    The easily salable poultry carcasses, especially after baking, grilling, cricketing and the like, can be easily divided into poultry by simply cutting the skin or skin and meat using common cutlery. The inventors have also unexpectedly discovered that the rusting, grilling, frying or baking of the easily salable poultry carcasses, when the breast fillet points downwards, yields a finished breast fillet that has retained its juice.
    The inventors have also developed a device comprising a pair of scissors and a means for opening and closing the scissors which can be advantageously used in the processing of whole poultry carcasses according to the invention.
    BRIEF DESCRIPTION OF THE FIGURES
    Fig. 1 shows schematically a device comprising a pair of scissors and a means for opening and closing the scissors for use in cutting through the sternum along both sides of the carina from within the abdominal cavity through the opening in the neckline. Reference numerals refer to (1) a first elongated blade, (2) a second elongated blade, (3a) and (3b) first
    Blade parts with a cutting edge, (5) the distance between the first blade parts (3a) and (3b), (6) a hinge pin, (7) a horizontal flat plate, (8) a spring, (9) a cam, (10 ) a camshaft, (12a) and (12b) rods, (13) a frame, (14) a projection.
    Fig. 2 shows schematically a device comprising scissors and means for opening and closing them for use in cutting through the pelvis from within the abdominal cavity through the spine opening. Reference numerals refer to (1) a first elongate blade, (2) a second elongated blade, (3a) and (3b) first blade parts having a first blade
    Cutting edge, (4a) and (4b) second blade parts with a cutting edge, (5) the distance between the first
    Blade parts (3a) and (3b), (6) a hinge pin, (7) a horizontal flat plate, (8) a spring, (9) a cam, (10) a camshaft, (12a) and (12b) bars, (13) a frame, (14) a projection.
    Fig. 3 shows schematically a device comprising scissors and means for opening and closing them for use in cutting through the pelvis from within the abdominal cavity through the dorsal opening. The reference numbers refer to (1) a first elongated blade, (2) a second elongated blade
    Blade, (3a) and (3b) first blade parts with a cutting edge, wherein the other ends (11a) and (11b) of the first blade parts are outwardly curved, (5) the distance between first blade parts (3a) and (3b), (6) a hinge pin, (7) a horizontal flat plate, (8) a spring, (9) a cam, (10) a camshaft, (12a) and (12b) rod, (13) a frame, (14) a lead.
    Fig. 4 shows schematically the skeleton of a chicken, which is considered as a representative example of poultry skeletons. The reference numerals refer to (20) the humerus, (21) the sternum, (22) the carina, (23) the acetabulum, (24) the femur, (25) the glenoid cavity, (26) the pelvis, ( 27) the scapula and (28) the synsacrum.
    Fig. 5 shows schematically the pelvis or pelvis bones of a chicken, which is considered as a representative example of the poultry pelvis. Reference numerals refer to (30) the pubis, (28) the synsacrum, (31) the ilium, and (32) the ischium.
    DETAILED DESCRIPTION OF THE INVENTION
    A first aspect of the invention relates to a method for processing a whole poultry carcass, the method comprising one or more steps selected from: a) cutting through the sternum along the side of the carina from within the abdominal cavity through the opening in the carcass neckline; b) cutting through the pelvis from within the abdominal cavity through the spinal opening; c) releasing the femur from the pelvis without separating the legs from the carcass by cutting the hip joints or by dissecting the heads of the femur away from the acetabula; (d) releasing the humeri from the shoulder bones without separating the wings from the carcass by incising both shoulder joints or by dissecting the heads of the humeri away from the glenoid cavities.
    The term "poultry" as used herein refers to a category of domesticated birds held by humans to kill for their flesh. The most typical are members of the superorder Galloanserae, in particular the order Galliformes (eg chickens, pheasants and turkeys) and the order Anseriformes (eg, domestic ducks and domesticated goose). Poultry in the context of the present
    The invention also includes other birds killed for their meat, such as tubercles or pigeons.
    In a preferred embodiment, the poultry to be used in the method of the present invention is selected from the groups consisting of members of the order Galliformes and members of the order Anseriformes.
    In a more preferred embodiment, the poultry is selected from the group consisting of members of the family Phasanidae and members of the family Anatidae. The family of Phasanidae is one
    Family of vogein containing basane, Reonuhner, Trutnanne and chickens. The Anatidae family is the family of birds that contains ducks and goose.
    In a still more preferred embodiment, the poultry is selected from the group consisting of ducks, turkeys and chickens, most preferably the poultry is chickens.
    The term "sternum" as used herein refers to the breastbone of the poultry. A bird's sternum has an extension that extends axially along the midline of the bone and extends outward perpendicular to the plane of the ribs. This extension is called in the bird anatomy "Carina", "Kiel" or "Christa Sterni". The term "carina" as used herein refers to this extension of the breastbone of poultry.
    The term "abdominal cavity" refers generally to the cavity holding the intestines or guts of living poultry. As the invention relates to a method for processing a whole poultry carcass, the abdominal cavity as used herein refers to a hollow space, i. H. on the cavity from which the intestines or intestines have been removed.
    After slaughtering the poultry, the abdominal cavity is accessible through the opening in the neckline and through the spinal opening. The opening in the neckline is the opening left by the body after removal of the head and optionally the crop of the poultry. The opening in the back is the opening that remains at the place of the sewer after removal of the heat from the poultry. After removal of the head and optionally the crop and lady, the abdominal cavity is accessible through the opening in the neckline.
    The term "whole poultry carcass" does not refer to the intact dead poultry, but instead, as understood by those skilled in the art, to the slaughtered poultry. It will be readily understood by those skilled in the art that the method according to the present invention may also be used when only the intestine and the head have been removed, i. H. if the poultry has been eviscerated, as long as the abdominal cavity is accessible through the cervical line and / or the back opening. Thus, for example, embodiments in which the "whole poultry carcass" refers to the poultry carcass from which the head has been removed and the carcass has been eviscerated are contemplated, as are embodiments in which the head, goiter and feathers are removed and the carcass has been eviscerated.
    More preferably, the "whole poultry carcass" refers to the poultry carcass from which the feathers, head, goiter, and feet on the root-root joints have been removed and the carcass has been eviscerated, but the remainder is intact.
    The term "Fémure", plural of "femur" as used herein, refers to the femurs that extend from the knee to the hip of the poultry, the head of the femur being on the hip
    Acetabulum articulated.
    The term "acetabula", plural of "acetabulum", refers to the concave surfaces of the pelvis where the heads of the femur meet the pelvis where the hip joints are formed. In birds, the acetabula are deep versions.
    The term "pelvis" in the context of the present
    The invention includes the "Pelvis Bones" in the "Pelvis Belt" and consists of partially fused ilium, ischium and pubis. The ilium is connected to the synsacrum of the vertebral column of the poultry. The "synsacrum" refers to the tightly fused series of vertebrae positioned between the right ilium, ischium, and pubis and the left ilium, ischium, and pubis of the pelvis, and extends toward the tail bones to the neck.
    In a preferred embodiment of the invention, there is provided a method as described elsewhere above, wherein two steps selected from the references (a), (b), (c) and (d) are carried out.
    In another preferred embodiment, there is provided a method as described elsewhere above, the method comprising: (a) cutting through the sternum along the side of the carina from within the abdominal cavity through the opening in the neckline; (b) cutting through the pelvis from within the abdominal cavity through the spinal opening; and optionally one or more steps selected from: (c) releasing the femur from the pelvis without separating the legs from the carcass by incising both hip joints or by distracting the heads of the femur from the acetabula; (d) Loosen the humeri from the shoulder bones without separating the wings from the carcass by incising both shoulder joints or by dissecting the heads of the humeri away from the glenoid cavities.
    In a more preferred embodiment, a method is provided as described elsewhere above, wherein three steps selected from steps (a), (b), (c) and (d) are performed. In another more preferred embodiment, a method is provided as described elsewhere above, wherein in addition to steps (a) and (b), a third step selected from steps (c) and (d) is performed.
    In a most preferred embodiment, a method is provided in which all steps (a), (b), (c) and (d) are performed. The order in which the two or more of steps (a), (b), (c) and (d) are carried out is of no particular importance to the invention. Therefore, embodiments comprising all possible permutations of the order of steps (a), (b), (c) and (d) are contemplated.
    In a preferred embodiment of the invention, there is provided a method as set forth elsewhere above, wherein in step (a) the sternum is cut through both sides of the carina. Typically, the incision or cuts through the sternum in step (a) are made at a distance in the range of 0.1 cm to 2 cm from the carina, more preferably in the range of 0.2 cm to 0.5 cm from the carina.
    In another preferred embodiment, a method as set forth elsewhere above is provided, wherein in step (b) the pelvis is cut through one side of the synspace.
    In yet another preferred embodiment, a method is provided as set forth elsewhere above, wherein in step (b) the pelvis is cut through the synspace.
    In yet another more preferred embodiment, the pelvis is cut through on both sides of the synspace. Typically, the incision or cuts through the pelvis in the ischium are made at a distance in the range of 0.1 cm to 3 cm from the synspace, more preferably in the range of 0.2 cm to 1 cm from Synsacrum.
    This cutting of steps (a) and (b) may suitably be carried out with a cutting tool having at least one elongated blade with a cutting edge. Non-limiting examples are knives, hatchets, splitters, legends and the like, preferably knives and scissors.
    The term "stretch out" as used herein is considered to be identical to "luxate" and refers to the partial or total dislocation of a bone joint.
    As discussed herein before, step (c) consists of releasing the femur from the pelvis without separating the legs from the carcass by cutting both hip joints or by straightening the heads of the femur from the acetabula.
    In one embodiment of the invention, the heads of the femurs are completely dislocated from the acetabula. This stretching can be done properly using a device or using the bare hands. Because the expansion of the hips does not require cutting of the legs, the flesh and skin of the leg remain intact and the external appearance of the entire poultry is not altered.
    In another embodiment, the detachment of the femur from the pelvis is performed without severing the legs from the carcass by cutting both hocks. This cutting may suitably be carried out with a cutting tool having a long blade with a cutting edge and / or a sharp and pointed tip. Non-limiting examples are knives, hatchets, splitters, shears, legends and the like, preferably knives and scissors. The release of the femur from the pelvis bones is performed without separating the legs from the carcass. This is preferably done by making small cuts through the skin at the hock, pushing the long blade of the cutting tool between the head of the femur and the acetabulum, and dislocating the hip joint by applying a force to the blade.
    The term "Humeri", plural of "Humérus", in the context of the present invention refers to the upper wing bones. The heads of the humeri are articulated in the glenoid cavities of the shoulder bones, also called scapulars. The term "glenoid cavities" refers to the concavities of the scapula that receive the heads of the humeri to form the shoulder joints.
    As discussed earlier, Scripture (d) consists of releasing the humeri from the shoulder bones without separating the wings from the carcass by incising both shoulder joints or by dissecting the humeral heads out of the glenoid cavities.
    In one embodiment of the invention, the humeral heads are completely dislocated from the glenoid cavities. This straightening may suitably be performed using a device or using the bladed hands. Because the paralysis of the shoulder joint does not require wing incision, the flesh's flesh and skin remain intact and the external appearance of the entire poultry remains unchanged.
    In another embodiment, disengagement of the humeri from the shoulder bones is accomplished without severing the wings from the carcass by incising both shoulder joints. This cutting can be conveniently carried out with a cutting tool comprising a long blade with a cutting edge and / or a sharp and pointed tip. Non-limiting examples are knives, hatchets, splitters, shears, legends and the like, preferably knives and scissors. Releasing the humeri from the shoulder bones is done without separating the wings from the carcass. This is preferably accomplished by making a small incision through the skin at the shoulder joint, sliding the elongated blade of the cutting tool between the humerus and the glenoid lumen, and dislocating the shoulder joint by applying a force to the blade.
    Of course, the shape of the elongated blade having a cutting edge and / or a sharp and pointed tip determines the size of the cut in steps (c) and (d). One skilled in the art is fully aware of the cutting tools available in the field and knows which type of device, which shape and size can be used to obtain a cut, such that the external appearance of the entire poultry carcass substantially remains unchanged.
    The release of the femur from the pelvis in the context of the present invention does not imply complete separation of the legs from the carcass. However, loosening results in legs which are easily movable relative to the body of the entire poultry carcass, which is unattractive to the private consumer and moreover inconvenient during further preparation. Therefore, it is preferred to stabilize the legs after step (c). In a preferred embodiment, there is provided a method as set forth elsewhere above, wherein the one or more steps selected from (a), (b), (c) and (d) are followed by bonding together of both legs, preferably below Use of an elastic cord. In a further preferred embodiment, there is provided a method as set forth elsewhere above, wherein steps (a) and (b) and optionally one or more steps selected from (c) and (d) are followed by tying both legs together.
    In one embodiment of the present invention, there is provided a method as set forth elsewhere above, the method further comprising preparing the whole of the poultry carcass, wherein the further preparation is selected from the roasting, grilling, frying and baking of the poultry. Of course, this further preparation will be after the one or more steps selected from (a), (b), (c) and (d), such as after steps (a) and (b) and optionally one or more of steps (c) and (d).
    Traditionally, whole poultry carcasses are prepared in an oven or grill by rotating the carcass, by flipping over during preparation, or simply by positioning in an oven with the sternum pointing upwards. It is believed that such a preparation causes the roast or meat juice to escape from the breast fillet, resulting in a relatively dry breast fillet. The inventors have found that this disadvantage can be overcome if the further preparation of the whole poultry carcass processed according to the method of the invention is carried out by rusting, grilling, roasting or baking with breast fillet pointing downwards. Therefore, in a preferred embodiment, the further preparation chosen from rusting, grilling, frying and baking is carried out with the sternum pointing downwards.
    Another aspect of the invention relates to an entire poultry carcass that can be obtained by the method described elsewhere above. As has been explained in the foregoing, the whole poultry carcass thus obtained has a rear appearance similar to that of a whole poultry carcass which has not been processed according to the method of the invention. This applies to both the fresh whole poultry carcass and the whole poultry carcass, which is prepared and ready for consumption. The whole poultry carcasses obtained by the method as stated elsewhere above are simply divisible, i. H. there is no need to cut bones when serving the finished poultry.
    Yet another aspect of the invention relates to an apparatus for cutting a whole poultry carcass comprising a pair of scissors and means for opening the scissors and means for closing the scissors. The scissors include a first elongate blade (1) and a second elongated blade (2), the first and second elongate blades being movably connected to each other via a hinge pin (6) such that the first and second elongated blades face each other wherein the first elongate blade (1) is provided with a first end having a cutting edge (3) and a projection (14) preventing complete closure of the shears, and wherein the second elongate blade (2) is at a first End is provided with a horizontal plate (7). The device is provided with a means for opening the scissors. This means may comprise a spring (8) provided between the second ends of the first and second disposable blades (1) and (2), respectively. The device is also provided with means for closing the scissors. This means may comprise a cam (9) and a camshaft (10), wherein upon rotation of the camshaft (10) the cam pushes once per revolution against the second end of the first elongate blade (1), thereby displacing the spring (8). to compress and close the gap between the cutting edge (3) and the horizontal plate (7). The scissors, the means for opening the scissors and the means for closing the scissors are preferably at one
    Frame (13) via the camshaft (10) and two rods (12a) and (12b) connected to the second elongated blade (2).
    In a preferred embodiment of the invention, the first elongate blade (1) is first end connected to the first end of two first blade parts (Зa) and (3b), both having a cutting edge, the cutting edge facing the horizontal plate. wherein the first blade parts (3a) and (3b) are substantially parallel to each other and spaced by a distance (5). An apparatus according to this embodiment is shown schematically in FIG.
    In a preferred embodiment of the invention, there is provided a method as set forth elsewhere above, wherein the apparatus as defined above in step (a), i. H. when cutting the sternum on one or both sides of the carina. It will be understood by those skilled in the art that in step (a) the whole poultry carcass must be positioned on the horizontal plate (7) with the sternum pointing down so that the single elongated blade (1) attached to a first end a cutting edge (3) or both first blade parts (3a) and (3b) enter the abdominal cavity of the whole poultry carcass through the opening in the neck line. When two first blade parts (3a) and (3b) are present, the distance (5) is selected so that both first blade parts (3a) and (3b) can be positioned on both sides of the carina. This distance (5) in step (a) is typically in
    Range from 0.4 to 1 cm. One skilled in the art understands that the scissors can not be completely closed because they are used to cut through the sternum and not through the breast fillet. It will be understood by those skilled in the art that the scissors used in step (a) can not be completely closed because of the projection (14). The minimum distance between cutting edges (3a) and (3b) [or (3)] on the one hand and the horizontal plate (7) on the other hand is chosen so that the sternum, but not the skin and the breast fillet are cut through. For step (a), this minimum distance is typically in the range of 0.1 to 1.0 cm, more preferably in the range of 0.3 to 0.5 cm.
    In a further embodiment of the invention, there is provided a device according to the foregoing, the scissors comprising a first elongate blade (1) having at a first end two first blade parts (3a) and (3b) one to the horizontal plate (7). wherein the first blade parts (3a) and (3b) are substantially parallel to each other and spaced around a slot (5), the first two blade parts (3a) and (3b) each having a second blade part (4a) and (4b) having a cutting edge facing the horizontal plate (7) and being positioned perpendicular to the first blade parts, the second blade parts (4a) and (4b) facing away from each other. An apparatus according to this embodiment is shown schematically in FIG.
    In a preferred embodiment of the invention, there is provided a method as set forth elsewhere above wherein the device is used as defined above in step (b), i. H. when cutting the pelvis from within the abdominal cavity through the dorsal opening. One skilled in the art understands that in step (b) the whole poultry carcass must be positioned on the horizontal plate (7) with the sternum pointing upwards and the second blade parts (4a) and (4b) on the ischium on both sides of the synspace and not need to be positioned on the ilium. The positioning of the blade parts (4a) and (4b) on the ischium must be carried out in such a way that the amount of meat of the leg, which remains at the back after cutting through the pelvis, is minimal. The distance (5) as in step (b) is typically in the range of 2 to 6 cm.
    In a further preferred embodiment of the invention there is provided a device according to the preceding, wherein the first elongate blade (1) is connected at the first end to the first end of the two first blade parts (3a) and (3b) with a cutting edge, the cutting edge to the horizontal plate (7), wherein the first blade parts (3a) and (3b) are substantially parallel to each other and spaced at the first end by a distance (5), the first blade parts (3a) and (3b) at other end (11a) and (11b) are bent to ηηβθη. An apparatus according to this embodiment is shown schematically in FIG.
    In a preferred embodiment of the invention, there is provided a method as set forth elsewhere above, wherein the apparatus as defined above in step (b), i. H. when cutting the pelvis from within the abdominal cavity through the spinal opening. The curved ends (11a) and (11b) of the first blade parts (3a) and (3b) facilitate the insertion of the scissors into the abdominal cavity through the spine opening.
    It will be understood by those skilled in the art that the scissors used in step (b) can not be fully closed because of the projection (14). The minimum distance between cutting edges (3a) and (3b) on the one hand and the horizontal plate (7) on the other hand is chosen so that the pelvis, but not the skin and the meat are cut through the back. For step (b), this minimum distance is typically in the range of 0.1 to 1.0 cm, more preferably in the range of 0.3 to 0.5 cm.
    The following examples are intended to further illustrate the invention and some of its preferred embodiments without limiting its scope. Further examples and embodiments are readily derived from the description optionally in combination with general technical knowledge.
    EXAMPLES
    Example 1; Processing a whole chicken carcass
    A whole chicken carcass is placed on a plate with the sternum pointing downwards. This carcass is pierced with a fork to stabilize it during cutting. The sternum is slowly cut through both sides of the carina with a sharp kitchen knife from within the abdominal cavity through the opening in the neckline.
    Then the entire chicken carcass is turned so that the sternum is pointing upwards. The pelvis is cut with the kitchen knife along both sides of the synsacrum from within the abdominal cavity through the dorsal opening of the chicken carcass.
    The femurs are loosened from the carcass by cutting both hip joints without separating the legs and the humeri are released from the shoulder bones without cutting the wings off the carcass by incising both shoulder joints. This is done with the kitchen knife. Finally, the outer ends of the legs are tied together with an elastic cord. Now the processed whole chicken carcass is ready for preparation in an oven. The processed whole poultry carcass has an external appearance which is hardly distinguishable from the unprocessed whole poultry carcass.
    Example 2; Preparation of processed whole chicken carcass for consumption
    The whole poultry carcass, which has been processed according to Example 1, is prepared in an oven with sternum pointing downwards. The finished whole poultry carcass is removed from the oven and placed on a plate with the sternum pointing upwards. The elastic cord is removed from the legs. The chicken wings and chicken legs are then removed from the finished carcass using a standard cutlery, i. H. a table knife and a table fork removed. Only minimal force is needed to separate them from the body, as the wings and legs are connected to the body only through the skin and the flesh. The chicken wings and legs are ready for consumption. Thereafter, the body, starting at the chest, is again opened from the opening in the neck line to the back opening and ending at the back part using an ordinary cutlery, i. H. a table knife and a table fork, cut in half. Only minimal force is needed to cut the breast and back as the sternum and pelvis have been cut in two different positions in the oven prior to preparation. After cutting the body into halves, the breast fillet can be removed and is ready for consumption. The pelvic bones and tail bones are removed from the body with minimal force because the pelvis was released from the skeleton in two different positions before being cooked in the oven. Pelvis bones, tail bones, and remaining bones on the back can be removed with minimal meat loss.
    权利要求:
    Claims (19)
    [1]
    claims
    A method of processing a whole poultry carcass, the method comprising: (a) cutting the sternum along the side of the carina from within the abdominal cavity through the opening in the neckline; (b) cutting the pelvis from within the abdominal cavity through the dorsal opening; and optionally one or more steps selected from: (c) releasing the fermure from the pelvis without separating the legs from the carcass by incising both hip joints or by distracting the heads of the femur from the acetabula; (d) releasing the humeri from the shoulder bones without separating the wings from the carcass by incising both shoulder joints or by dissecting the humeral heads out of the glenoid cavities.
    [2]
    The method of claim 1, wherein the cutting of the pelvis is carried out slowly on both sides of the synspace.
    [3]
    3. The method of claim 1, wherein the severing of the sternum is performed on both sides of the carina.
    [4]
    4. A method according to claims 1-3, wherein the cutting and / or cutting are carried out with a device selected from the group consisting of knives and scissors.
    [5]
    5. The method of claim 1, wherein the poultry is selected from the group consisting of members of the order Galliformes and the order Anseriformes.
    [6]
    The method of claim 5, wherein the poultry is selected from the group consisting of members of the family Phasanidae and the family Anatidae.
    [7]
    The method of claim 6, wherein the poultry is selected from the group consisting of ducks, turkeys and chickens, preferably chickens.
    [8]
    A method according to any one of the preceding claims wherein the writings (a) and (b) and optionally one or more of the steps selected from (c) and (d) are followed by bonding of both legs together.
    [9]
    A method according to any one of the preceding claims, wherein the documents (a) and (b) and optionally one or more of the steps selected from (c) and (d) follows the whole chicken carcass preparation using a method, selected from the group consisting of rusting, grilling, roasting and baking of the poultry, with the sternum preferably pointing downwards.
    [10]
    10. The method according to any one of the preceding claims, wherein in addition to the writings (a) and (b) a font is executed, which is selected from the writings (c) and (d).
    [11]
    11. Whole chicken carcass which can be obtained by the method according to any one of the preceding claims.
    [12]
    12. An apparatus for cutting a whole poultry carcass comprising a pair of scissors, a means for opening the scissors and a means for closing the scissors, the scissors comprising a first elongate blade (1) and a second elongate blade (2) first and second elongated blades are movably connected to one another via a hinge pin (6) such that the first and second elongated blades face each other, the first elongate blade (1) being provided at a first end with a cutting edge (3) and with a projection (14) preventing the scissors from closing completely, the second elongate blade (2) being provided at a first end with a horizontal plate (7), the means for opening the scissors being a spring ( 8) provided between the second ends of the first and second elongated blades (1) and (2), respectively, the means for closing the scissors comprising a cam (9) and a cam Shaft (10), wherein the scissors and the means for opening the scissors and the means for closing the scissors with a frame (13) on the camshaft (10) and two bars (12a) and (12b), with the second Longer blade (2) are connected.
    [13]
    A device according to claim 12, characterized in that the first long blade (1) of the pair of scissors is connected at the first end to the first end of two first blade parts (3a) and (3b) having a cutting edge, the cutting edge towards of the horizontal plate (7), wherein the first blade parts (3a) and (3b) are substantially parallel to each other and spaced from each other by a distance (5).
    [14]
    The apparatus according to claim 13, characterized in that the first two blade parts are each provided with a second blade part (4a) and (4b) having a cutting edge facing the horizontal plate and positioned perpendicular to the first blade parts is, with the second blade parts facing away from each other.
    [15]
    15. The device according to claim 13, characterized in that the two first blade parts (3a) and (3b) at the other ends (lia) and (11b) are curved inwardly.
    [16]
    16. The method of claim 1, wherein the cutting of the sternum is performed with an apparatus according to claim 12.
    [17]
    17. The method of claim 3, wherein the cutting of the sternum is performed with an apparatus according to claim 13.
    [18]
    18. The method of claim 2, wherein cutting through the pelvis from within the abdominal cavity is performed through the back opening with a device according to claim 14.
    [19]
    19. The method of claim 2, wherein the cutting of the pelvis from within the abdominal cavity through the back opening is performed with a device according to claim 15.
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    同族专利:
    公开号 | 公开日
    DE102013209119A1|2013-11-21|
    NL2008827C2|2013-11-20|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3942222A|1974-09-30|1976-03-09|Swift & Company|Poultry, partially disjointed|
    US4951353A|1989-12-18|1990-08-28|Linco Holland Engineering B.V.|Poultry thigh disjointing method and apparatus|
    US6349476B1|2000-06-07|2002-02-26|John R. Juranitch|Chicken-tender-scoring knife assembly|
    FR2843528B1|2002-08-13|2006-01-13|Duc|PROCESS FOR THE INDUSTRIAL PREPARATION OF POULTRY READY FOR CUTTING IN PIECES AND POULTRY THUS PREPARED|
    US7409764B2|2006-04-25|2008-08-12|Akopyan Arshak Sh|Cake cutter and server|
    法律状态:
    2022-02-09| MM| Lapsed because of non-payment of the annual fee|Effective date: 20210531 |
    优先权:
    申请号 | 申请日 | 专利标题
    NL2008827|2012-05-16|
    NL2008827A|NL2008827C2|2012-05-16|2012-05-16|Method for processing a whole poultry carcass, easily partible whole poultry carcass obtained therefrom and devices for use in said method.|
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