32results about "Trussing poultry" patented technology

A poultry lacer device is disclosed for sewing closed a fowl such as a chicken or turkey in preparation for cooking. The poultry lacer device is comprised of a textured cord having an array of alternating cord protrusions and cord indentions with a sewing implement operable for penetrating the skin of a fowl affixed to one end of the textured cord and a gripping assembly connected to the other end of the textured cord that is operable for cinching and un-cinching of the textured cord around the carcass of a fowl.

An apparatus for trussing a bird comprising a main body having a platform for supporting the bird, the platform and main body having a bird keel end and a bird wishbone end, clamping means movably mounted on the main body for securing the bird on the platform and releasing the bird from the platform, shackle means mounted on the main body and being disposed above the bird keel end of the platform for receiving and at least temporarily securing the legs of the bird, a leg engaging and supporting means movably mounted on opposite lateral locations of the main body for tightening leg knuckles of a bird into the shackle means before flexing, for preventing twisting of the legs and for bending the legs over the wings, a first drive means operably engagable with the clamping means, the shackle means and the leg engaging and supporting means to sequentially clamp the bird, shackle, stretch and flex the clamped birds legs and to release the clamped bird.

The invention provides a device for changing the orientation of slaughter products, comprising an endless guide (4) extending along a conveying path, product carriers (3) which are movable along the guide. Each carrier comprises a base part (6) and a rotary part (7) connected to the base part. The base part is provided with at least one runner (10) which cooperates with the guide during operation of the device. The rotary part is provided with an engagement part and with a suspension part connected to the engagement part for suspending a slaughter product from the suspension part. The rotary part is rotatable about an axis of rotation that extends in a vertical plane perpendicular to the conveying path. The device further comprises at least one operating element disposed beside the conveying path, which is configured to cooperate with the engagement part for causing the rotary part to rotate about the axis relative to the base part. The conveying path comprises an arcuate section (31) extending in a vertical plane, wherein the product carriers are present on the outer side of the arc. The operating element is disposed beside the arcuate section for causing the rotary parts of the product carriers to rotate at least in part about the associated axes of rotation during passage of the product carrier through the arcuate section, wherein the rotary part cannot pivot about a horizontal pivot axis that extends perpendicular to a vertical plane parallel to the arcuate section during passage of the associated product carrier through the arcuate section.

The present invention relates to a semi-boneless poultry product and a method of making thereof wherein bones of a poultry carcass are removed and the remaining meat portion of the carcass forms an integral butchered cut that can be stitched closed and trussed, wrapped or netted to appear as a whole poultry carcass. The poultry product prepared in this way retains the aesthetic appearance of a whole poultry carcass, but is more easily prepared and served.

A method of cutting the back of a bird provides two boneless meat products. The back includes a backbone, a tail at the rear end of the backbone and an area of meat on each side of the backbone. The method includes cutting the back along a first cut line extending generally perpendicular to the backbone and proximate to the rear end of the backbone to remove the tail. The back is also cut along a second cut line extending at a first angle with respect to the backbone and proximate to the rear end of a first side of the backbone to remove a first generally triangularly shaped boneless meat product. The back is further cut along a third cut line extending at a second angle with respect to the backbone and proximate to the rear end of a second side of the backbone to remove a second generally triangularly shaped boneless meat product.

A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the body during processing, packaging, shipping, storage, and / or cooking. The present invention, including hock retaining members, may be constructed of a unitary, plate-like member of resilient material and it includes two openings for fitting about and retaining the hocks, an anchor to be affixed to the poultry carcass, and a connecting means between the hock retaining members and the anchor. The connecting members provide a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.

An incision closing clip for closing an incision. The invention includes: a pair of curved clamp members, each including: an semi-tubular body member; an elongated plate member, each an edge of the semi-tubular body members; a plurality of protrusions, disposed along the elongated plate members and extending outwardly and orthogonal therefrom; and a pair of handle members, each coupled to an edge of the semi-tubular body members. Additionally, there is a joint member rotatably coupled to the clamp members. The joint member comprises a torsion spring. In addition, a cross-section of the first plurality of protrusions and a cross-section of the second plurality of protrusions is substantially triangular.

A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the carcass during processing, packaging, shipping, storage, and / or cooking. The present invention, including hock retaining members, can be constructed of a unitary, plate-like member of resilient material and can include two openings for fitting about and retaining the hocks, an anchor to be affixed to the carcass, and a connecting means between the hock retaining members and the anchor. The connecting members provide a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.

A method of, and an apparatus (1) for, continuously harvesting surrounding meat from a successive plurality animal legs having articulated first and second animal bones and an intermediate joint. The method continuously conveys the animal legs through a path of conveyance, and determines a location of the intermediate joint. Based on the determined location of the intermediate joint, adjusting a position of the intermediate joint and a cutting implement relative to one another, and performing cutting of tissue at a location commensurate with the location of the intermediate joint. The step of determining the location of the intermediate joint is performed contactless, and without interrupting continuous conveyance of the animal legs.

A method of cutting the back of a bird provides two boneless meat products. The back includes a backbone, a tail at the rear end of the backbone and an area of meat on each side of the backbone. The method includes cutting the back along a first cut line extending generally perpendicular to the backbone and proximate to the rear end of the backbone to remove the tail. The back is also cut along a second cut line extending at a first angle with respect to the backbone and proximate to the rear end of a first side of the backbone to remove a first generally triangularly shaped boneless meat product. The back is further cut along a third cut line extending at a second angle with respect to the backbone and proximate to the rear end of a second side of the backbone to remove a second generally triangularly shaped boneless meat product.

A poultry lacer device is disclosed for sewing closed a fowl such as a chicken or turkey in preparation for cooking. The poultry lacer device is comprised of a textured cord having an array of alternating cord protrusions and cord indentions with a sewing implement operable for penetrating the skin of a fowl affixed to one end of the textured cord and a gripping assembly connected to the other end of the textured cord that is operable for cinching and un-cinching of the textured cord around the carcass of a fowl.

An edible bird with an internal cavity provided by removal of the visceral parts of the bird and most or all of the internal bone structure. Disposed within the cavity of the bird body, is an edible filling and heat transfer elements to transfer heat directly into the edible filling when the bird is cooked.

The present invention, in one embodiment, is a poultry shield specially configured to fill and seal the chest cavity opening in a poultry bird such as turkey, chicken, goose, duck, etc. For example, once the chest cavity of the bird is filled with stuffing, the poultry shield, which is generally pie-slice-shaped, is inserted into the chest cavity opening such that the front tip of the shield is under the most rearward tip of the bird's chest plate, the rounded back portion of the shield abuts against the most forward portion of the bird's rump structure, and the skin defining the chest cavity opening is tucked around the shield. To maintain the shield in the aforementioned sealing position, the bird's legs are placed over the shield and tucked under a wire clip attached to the shield. The bird's chest cavity is now sufficiently sealed to allow the stuffed bird to be cooked within an oven without overly drying the stuffing within the bird's chest cavity. Thus, because of the poultry shield of the present invention, it is no longer necessary to lace the chest cavity opening closed to seal the chest cavity to prevent overly drying the stuffing within the bird.

A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

A system for trussing slaughtered birds comprises a conveyer provided with at least one bird holder for transporting a bird to at least one working position along the transport path of the conveyer, a bird trussing station located at the working position, which station includes a trussing module defining a working zone, and a mechanical arrangement for bringing the bird within the working zone in predetermined position and orientation relative thereto to allow for operation of the trussing module according to a trussing pattern by which a trussing element catches and maintains the bird in a trussed condition. The system further comprises a controller operatively connected to the conveyer and the bird trussing station. The system may also comprise a bird's legs crossing station located at a working position upstream the trussing station where the trussing of bird's legs is desired. The system may further comprise a bird's legs flexing station located at a working position upstream the bird's legs crossing station, to flex bird's legs sufficiently to provide relaxation thereof prior to flexion. A further trussing station for applying a further trussing element to the bird according to another pattern may also be used by the system.

The invention discloses intelligent broiler chicken cutting equipment comprising a base, two groups of supporting columns are fixedly connected to the left and right sides of the top of the base; eachgroup of supporting columns comprises two supporting columns which are located on the front side and the rear side of the top of the base correspondingly; the top of each supporting column is fixedlyconnected with a second bearing pedestal which is connected with a driving mechanism, and a limiting mechanism is installed on the driving mechanism. Through the cooperation of the driving mechanismand the limiting mechanism, the two claws and the two wings of a broiler chicken can be effectively limited, and cutting is convenient; according to the intelligent broiler chicken cutting equipment,the driving mechanism and the limiting mechanism are matched with a breaking mechanism to work, a skeleton of a broiler chicken body can be broken, later cutting is facilitated, the driving mechanism,the limiting mechanism and the breaking mechanism are matched with a cutting mechanism to be used, broiler chicken can be effectively cut, and the intelligent broiler chicken cutting equipment has good practicability.

A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

A vulcanized latex loop or loops, wrapped by multiple spirally wound, generally non-elastic ribbons may be stretched over the legs and tail of a dressed bird to close the cavity of the bird during cooking. The loop or loops may be stretched to bind a bird in various ways depending upon the size and configuration of the bird.

The invention discloses a poultry overhanging slaughtering auxiliary device based on non-Newtonian fluid struggling prevention. The poultry overhanging slaughtering auxiliary device comprises a placing base and an overhanging cylinder; an adjusting rack is fixedly connected to the side, located on the overhanging cylinder, of the placing base; a sliding block is slidably connected to the outer side of the adjusting rack, and the sliding block is fixedly connected with the overhanging cylinder through a connecting mounting frame; a circular truncated cone bucket cylinder is arranged at the topof the overhanging cylinder; a rotary fixing frame is arranged on the outer side of the circular truncated cone bucket cylinder; a side bottom frame is rotatably connected to the top of the rotary fixing frame; and a telescopic position adjusting rod is rotatably connected to the top of the side bottom frame. The invention relates to the technical fields of auxiliary tools. According to the poultry overhanging slaughtering auxiliary device based on non-Newtonian fluid struggling prevention, the problems that an existing auxiliary device is poor in adjusting scheme, the device is unstable due to poultry struggling, and poultry is quite inconvenient to position and fix are solved, struggling force can be effectively prevented from being applied to the whole fixing frame on the outer side, and the whole device is convenient to adjust.

A shrinkable food preparation product used for cooking layered or rolled meat products such as cooked ham has improved characteristic for squeezing the meat.

A vulcanized latex loop or loops, wrapped by multiple spirally wound, generally non-elastic ribbons may be stretched over the legs and tail of a dressed bird to close the cavity of the bird during cooking. The loop or loops may be stretched to bind a bird in various ways depending upon the size and configuration of the bird.

A method of suspending a bird from a shackle according to the invention comprises the following sequence of steps: I) bending at least one leg at the hock joint so that the foot comes nearer to the breast of the bird,II) inserting the leg in the shackle,III) releasing the leg at least partially. The bending may be achieved by arranging an engagement member at the breast side of the leg to hinder a movement of the hock joint towards the breast of the bird and using a carrier for forcing the foot towards the breast. The engagement member and / or carrier may be adapted to yield.

A system for trussing slaughtered birds comprises a conveyer provided with at least one bird holder for transporting a bird to at least one working position along the transport path of the conveyer, a bird trussing station located at the working position, which station includes a trussing module defining a working zone, and a mechanical arrangement for bringing the bird within the working zone in predetermined position and orientation relative thereto to allow for operation of the trussing module according to a trussing pattern by which a trussing element catches and maintains the bird in a trussed condition. The system further comprises a controller operatively connected to the conveyer and the bird trussing station. The system may also comprise a bird's legs crossing station located at a working position upstream the trussing station where the trussing of bird's legs is desired. The system may further comprise a bird's legs flexing station located at a working position upstream the bird's legs crossing station, to flex bird's legs sufficiently to provide relaxation thereof prior to flexion. A further trussing station for applying a further trussing element to the bird according to another pattern may also be used by the system.

The invention provides a device for changing the orientation of slaughter products, comprising an annular guide (4) extending along a conveying path and a product carrier (3) movable along the guide. Each carrier comprises a base (6) and a swivel (7) connected to the base. The base is provided with at least one roller (10) cooperating with the guide during operation of the device. The rotating part is provided with an engaging part and a hanging part connected to the engaging part to hang the slaughter product on the hanging part. The swivel is rotatable about a swivel axis extending in a vertical plane perpendicular to the conveying path. The device also includes at least one operating element arranged alongside the delivery path, configured to cooperate with the engagement portion for rotating the rotating portion relative to the base portion about said axis. The conveying path comprises an arcuate section (31) extending in a vertical plane, wherein the product carriers are located outside the arc. An operating element is arranged next to the arcuate section for at least partially rotating the rotating part of the product carrier about the associated axis of rotation during the passage of the product carrier through the arcuate section, wherein the rotating part The arcuate segment cannot pivot about a horizontal pivot axis extending perpendicular to a vertical plane parallel to the arcuate segment.

A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the body during processing, packaging, shipping, storage, and / or cooking. The present invention, including hock retaining members, may be constructed of a unitary, plate-like member of resilient material and it includes two openings for fitting about and retaining the hocks, an anchor to be affixed to the poultry carcass, and a connecting means between the hock retaining members and the anchor. The connecting members provides a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.