| 摘要 |
962,305. Boning fowls. D. CUTRERA. Oct. 1, 1962, No. 37058/62. Heading A2U. The skeleton and bones of a picked, eviscerated fowl 10 are withdrawn through the single longitudinal slit 18 made in the skin between the rearward end of the breast bone 24 and the tail for eviscerating purposes, and the skin and meat remain as an integral whole which is folded and tied. The head and neck, legs and feet, wings, and tail are first chopped off and circular cuts 20, 23 then made around the leg and wing bones to facilitate the removal of tendons and ligaments. A tool 19 such as the one described in Specification 681,080, or an ordinary boning knife, is then used to remove the meat from the back frame bones, breast bone 24, rib-casing, in that order, rolling back the meat as the work proceeds so as to expose first the hip joints 25, which is severed to disconnect the thigh or upper leg bones 26, and then the wing shoulder socket joints 29 which are also severed. The skeleton is then completely freed and discarded. The legs and wings are then gradually turned inside out whilst freeing the meat from the bones as before. The carcase, which is then completly inside out, Fig. 6, is turned or rolled back, wings first, then legs, then body, so that the skin is once more to the outside. The wings are then folded back under the main body portion and the neck portion brought back to overlie them and tied with a cord encircling the body. Other cords are tied around the body and the ends of the legs are tied together. The fowl may be enclosed in a transparent plastic sheet or bag. |
