Method for removing bones from whole chicken

Abstract

The invention relates to a method for removing bones from a whole chicken, and belongs to the technical field of a kitchen technology. The method is characterized by comprising the following steps ofthoroughly cleaning a chicken for standby application; performing splitting from the buttocks of the chicken to form an overall incision; shaving sinews and removing meat from the right leg and the left leg of the chicken by a bone removing annular knife technique so as to complete bone removal of legs of the chicken; stripping pubis, ischium and caudal vertebra with a knife from the overall incision; removing skeletons from the trunk and the middle parts of the chicken wings of the chicken; and turning over the chicken after bone removal, and enabling chicken skin to be outwards and chicken meat to be recovered inside. The bone removal craftsmanship disclosed by the invention is more convenient to operate, skilled operative skills are not needed, and bone removal can be successful only after operations are performed according to step sequence. In addition, positions which are most likely to damage are the buttocks of the chickens through a traditional craftsmanship, so that in the method disclosed by the invention, bone removal is directly performed from the buttocks of the chicken, after bone removal, an incision is easy to hide, and after a dish is formed, the shape of the dishis complete and artistic. The skins of the necks, the chicken wings, the chicken legs and the trunks of the chickens are tough and not liable to damage, a complete barrel-shaped accommodating cavity is easy to form, and materials can be stuffed in the barrel-shaped accommodating cavity, so that the effect of being tasteful is conveniently achieved during cooking.

Description

technical field [0001] The invention belongs to the technical field of kitchen technology, and in particular relates to a method for deboning a whole chicken. Background technique [0002] Boneless whole chicken is an essential technique for making traditional Chinese dishes. According to the traditional deboning method, the knife is generally cut from the neck of the chicken, and the deboning steps are performed sequentially from front to back, but it requires high operating skills and skilled cooking skills to maintain the perfect chicken shape and internal deboning. The outer skin is not broken, so that the boneless chicken can form a cylindrical shell with one end open and the other end closed, and then the next step of cooking is carried out after filling the material. Traditional dishes such as Yuanbao chicken and glutinous rice chicken all need the above-mentioned whole chicken. Boneless treatment. The traditional technique is to remove the bone from the neck of the...

AI Technical Summary

Problems solved by technology

The traditional technique is to remove the bone from the neck of the chicken. This method is only limited to cooking skills and performances. The production efficiency is low and mass production is not possible.

[0003] In addition, because this deboning method is easy to break the outer skin when removing the bones of the chicken hips, and the neck has been opened, resulting in open ends of the boneless chicken, which is inconvenient to seal the internal filling material

In addition, the method of removing the bone from the neck opening will leave obvious cuts after cooking, which is not easy to maintain the integrity and beauty of the shape of the dish

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