Breast-First Poultry Wing Cutter for Consistent Meat Weight
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Solution Overview
Problem
Existing wing cutters in poultry processing lines struggle to produce consistently sized and weighted chicken wings with a predictable amount of breast meat attached, leading to inconsistencies in cooking quality due to the back-first orientation of poultry carcasses, which complicates the mechanized assembly and varies the amount of breast meat cut.
Innovation Solution
A wing cutter designed to process poultry carcasses breast-first, utilizing diverging wing slots and rotating cutting blades that engage the breast meat first, ensuring a consistent and predictable cut of breast meat with each wing, producing high-quality 'new style' and 'silver dollar' wings.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If poultry carcasses are processed back-first through existing wing cutters, then the mechanized assembly can be simplified, but the amount of breast meat cut varies significantly and consistency in wing weight is poor
Solution Approach 1:
The patent inverts the conventional processing orientation by having carcasses enter the wing cutter breast-first rather than back-first. This inversion allows the cutting blades to engage the breast meat first, ensuring consistent removal of a predetermined amount of breast meat with each wing, thereby achieving uniform wing weights while simplifying the overall mechanism.
2Manufacturing precision
If the wing cutter engages the shoulder joint from the back of the bird, then the cutting path is shorter, but it is more difficult to ensure a consistent high quality wing with a precisely sized piece of breast meat
Solution Approach 1:
By inverting the processing orientation to breast-first, the cutting path naturally progresses from the breast meat through the shoulder joint to the back. This ensures that the breast meat is removed with precision before the wing is fully detached, achieving consistent high-quality wings with precisely sized breast meat portions.
Solution Approach 2:
The breast meat is cut and removed preliminary to the complete detachment of the wing. The cutting blades engage the breast meat first, remove a predetermined amount, and only then proceed to detach the wing from the carcass. This preliminary action ensures consistent breast meat quantity while simplifying the overall cutting process.
3Quantity of substance
If larger wings are produced by removing more breast meat, then the wings are meatier and more desirable, but the wings will not cook uniformly with smaller wings in the same batch
Solution Approach 1:
The patent applies parameter changes by precisely controlling the amount of breast meat removed from each wing through adjustable cutting blades and guide rails. This ensures that all wings receive a consistent, predetermined amount of breast meat, maintaining uniform cooking characteristics across all wings in a batch while still producing meatier wings than conventional cuts.
Data Source
AI summary
A poultry wing cutter is configured to receive poultry carcasses breast first, align the carcasses, and stretch the wings of the carcasses away from the body until the shoulder joints dislocate and separate. In the process, a portion of the breast meat is pulled outwardly with the wings and a pair of rotary knives slices off the wings. The blades begin their cuts part way into the breast meat of the bird so that a piece of breast meat remains attached to the severed wings to form a “new style” or “silver dollar” or “fast food style” wing depending upon how the wing cutter is adjusted. Feeding the birds breast first through the wing cutter results in wings with a consistent cut and weight from wing-to-wing, which is desired by consumers. Thus, the resulting wings are more in demand and therefore more valuable.