JP2006320258A - Method for processing fish and processed fish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing a fish, comprising cutting and opening a fish body, then binding cut and opened surfaces to each other without using a binding agent, and shaping the fish body, and to provide a processed fish shaped by the method. <P>SOLUTION: In this method for processing the fish, the fish body is cut and opened and a backbone part thereof is removed (steps S1 to S4), then the fish body is immersed in a solution of salt having a concentration of 3% (a step S5), and the cut and opened surfaces of the fish body are closed as they are before, after immersing is finished. Further, the fish body is subjected to high temperature treatment (at 115-130°C for 10-60 min) with a steam-type retort apparatus (a step S6), so that a protein component, including gelatinous matter, is dissolved out of surfaces of the fish body, including the cut and opened surfaces. Furthermore, the fish body of which the high temperature treatment is completed is cooled (a step S7), so that the protein component which is dissolved out and exists between the cut and opened surfaces is coagulated, while being filled into a space between the cut and opened surfaces, and therefore the cut and opened surfaces are bound to each other. Finally, a processed fish product of every kind is produced (a step S8), by using the fish body of which the binding is completed as a raw material. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a fish processing method for cutting a fish body and then closing an incision surface to form a shape before incision, and a processed fish thus molded.

In today's Japanese dietary group, it is pointed out that consumers, especially young people, are away from fish. One of the reasons why fish are shunned is the presence of fish-specific small bones. Relatively small fish species such as salmon, sword fish, salmon, etc. are often cooked in a whole state (or a fillet containing a large number of small bones). Depending on the condition, the removal process of the ossicles itself may be troublesome, and it may be frustrated that the ossicles get caught in the teeth or throat. In order to respond to such dissatisfaction, a “boneless fish” has been developed in which a fish body is wholesaled as a fillet or an opening, and then molded after removing small bones remaining in the meat. In the case of forming in such a boneless fish, conventionally, a so-called “binding agent” such as starch, a slime, or an enzyme is added to bind the cut surfaces (for example, see Patent Document 1). . In this patent document 1, a main body of fish that has been opened from the original fish to remove unnecessary materials such as bones is filled with a supplement that is obtained by mixing a protein cross-linking enzyme into a slice of the same species, and the protein cross-linking enzyme is allowed to react. Techniques for binding fish and supplements have been released.
JP 2004-24067 A (Pages 7-9)

  On the other hand, in recent years, consumers have become more natural-oriented and there is an increasing need for processed foods that do not use additives. For this reason, the expectation for the product which does not use the binder which is an additive also in "boneless fish" is increasing. However, conventionally, when the so-called binder is not added, the incised surfaces cannot be bound to each other, so that it has been difficult to produce a boneless fish molded without using the binder.

  The present invention has been made in order to solve the above-mentioned problems, and its purpose is to cut a fish body, bind the cut surfaces to each other without using a binding agent, and mold the fish processing method, and this It is to provide processed fish molded in the manner described above.

  In order to solve the above problems, the invention described in claim 1 includes a step of cutting a fish body, a step of closing a cut surface of the fish body, and a temperature at which protein components are eluted from the fish body with the fish body open. A step of high-temperature treatment, and a step of binding the cut surfaces by cooling the high-temperature-treated fish body and solidifying while filling the space between the cut surfaces with the protein component eluted during the high-temperature treatment. The gist.

The gist of the invention described in claim 2 is the fish processing method according to claim 1, wherein the fish is a white fish.
Invention of Claim 3 makes it a summary to remove the spine of the said fish body in the process of incising the said fish body in the fish processing method of Claim 1 or 2.

According to a fourth aspect of the present invention, in the fish processing method according to any one of the first to third aspects, the fish body is a flounder fish, and the step of incising the fish body is performed from the fish body. After removing the ribs, cut from one side of the body so as to reach the spine along the spine, and after removing the ribs that grow in the prone direction from the spine near the hairline from the spine, dorsal and prone from the spine V-shaped with a depth that does not reach the body surface from the dorsal side of the spine and the prone side to the lateral direction of the body side of the undissected side so as to surround the exposed spine. The shape of the cut is made and the part including the spine is removed, so that the dorsal side and the prone side are connected to each other, the high-temperature treatment step and the high-temperature-treated fish body are cooled and the incised surfaces are bonded to each other. The step of And summarized in that performing the processing put write side in the upper surface.

The invention according to claim 5 is the fish processing method according to any one of claims 1 to 4, wherein the protein component includes a gelatinous protein component.
The invention according to claim 6 is a processed fish obtained by cutting and processing a fish body, and the cut surfaces are bound together by a protein component eluted from the fish body solidified while filling between the cut surfaces of the fish body. It is a summary.

The invention according to claim 7 is the processed fish according to claim 1, wherein the fish body is a white fish.
The gist of the invention according to claim 8 is that the spine is removed from the fish body in the processed fish according to claim 1 or 2.

  The invention according to claim 9 is the processed fish according to any one of claims 1 to 3, wherein the fish is a flounder fish, and the processed fish has a viscera removed, On the other hand, an incision was made along the spine to reach the spine, the ribs were excised near the hairline from the spine, incised along the bones growing in the dorsal and prone directions from the spine, and exposed spine The spine was removed by a cut made at a depth that did not reach the body surface on the dorsal and ventral side of the spine so as to surround the spine, so that both the dorsal side and the prone side were connected The gist is the state.

The invention according to claim 10 is the processed fish according to any one of claims 1 to 4, wherein the protein component includes a gelatinous protein component.
(Function)
According to the first aspect of the present invention, after the fish body is cut open, the cut surface is closed, the fish body is opened at a high temperature at a temperature at which protein components are eluted from the fish body, and the high temperature treated fish body is cooled. For this reason, protein components are eluted from the fish body by high-temperature treatment, and the protein components remaining between the cut surfaces are cooled and solidified while filling the cut surfaces, thereby binding the cut surfaces together. it can. In addition, since the fish body is treated at a high temperature in an open state, it is possible to prevent the eluate from the fish body from collecting around the fish body and diluting the protein components necessary for binding. Thus, after the fish body is cut open, the incised surfaces can be bound to each other without using a binder, and the fish body can be molded.

  According to the invention described in claim 2, since white fish has less fat, it is difficult for extra fat to elute during high-temperature treatment, and binding is less likely to be hindered by the eluted fat. For this reason, a fish body can be shape | molded without using a binder, after opening a fish body using a white fish.

  According to the invention described in claim 3, by removing the spine, it is not necessary to perform a high temperature treatment under heating conditions (temperature, time) to soften the spine, and deterioration of meat quality due to overheating can be prevented. In addition, since the spine is removed from the fish body and subjected to high temperature treatment, the muscle part contracts relatively uniformly without being disturbed by the spine having different heat shrinkage rates, the spine does not protrude, and the surface has holes, cracks, etc. It is possible to obtain a processed fish with an appearance that is less likely to occur.

According to the invention described in claim 4, in a flat fish such as flounder or flounder, the spine is removed in a state where both the dorsal flank and the prone flank are connected, and a cut surface is provided. With the top facing up, the high temperature treatment and the cooling can be performed to bind the cut surfaces together. For this reason, the protein component eluted from the fish body can be left between the cut surfaces, and the protein component remaining between the cut surfaces solidifies while filling the gap between the cut surfaces. Can be bound. Therefore, in the fish having a flat shape of a flat fish, the fish body can be molded by binding the cut surfaces efficiently without using a binder.

  According to the fifth aspect of the present invention, the fish body can be molded by binding the cut surfaces by the coagulation action of the gelatinous protein component obtained by heating the collagen with water.

According to the invention described in claim 6, it is possible to obtain a processed fish in which cut surfaces are bound together without using a binder.
According to the seventh aspect of the present invention, since white fish has less fat, it is difficult for extra fat to elute and binding is hardly hindered by the eluted fat.

  According to the eighth aspect of the present invention, when the spine is removed, it is not necessary to perform a high-temperature treatment under heating conditions (temperature, time) to soften the spine, so that deterioration of meat quality due to overheating can be prevented. . In addition, since the spine has been removed, the muscle portion contracts relatively uniformly without being disturbed by the spine having different heat shrinkage rates during heating, there is no protrusion of the spine, and there are holes, cracks, etc. on the surface. It is possible to obtain a processed fish with an appearance that is less likely to occur.

  According to the ninth aspect of the present invention, in a flat fish such as a flatfish or a flounder, the spine can be removed in a state where both the dorsal fin side and the prone side are connected. For this reason, it is easy to mold, and it is possible to obtain a processed fish in which cut surfaces are bound together without using a binder efficiently.

  According to the invention described in claim 10, it is possible to obtain a processed fish which is formed by binding the cut surfaces by the coagulation action of the gelatinous protein component obtained by heating collagen with water.

  ADVANTAGE OF THE INVENTION According to this invention, after cutting a fish body, it can provide the fish processing method and the processed fish shape | molded in this way by binding incision surfaces, without using a binder, and shape | molding them.

Hereinafter, an embodiment embodying the present invention will be described with reference to FIGS.
In the present embodiment, a fish processing method and a processed fish molded in this manner will be described in which the cut surfaces are cut open and then the cut surfaces are bound to each other without using a binder, and then molded. The fish processing method and processed fish of the present invention are not particularly limited, but are preferably white fish. Since white fish has less fat, it is difficult for extra fat to elute during high-temperature treatment, and binding is not hindered by the eluted fat.

  In the following, a case where a spotted shrimp is used as the target fish will be described. The sole is a flounder fish, and the flounder fish has a flat fish body shape. In the present embodiment, the flat fish (spotterfish) having such a flat shape is molded by cutting the fish body and removing the spine portion, and then binding the incised surfaces.

FIG. 1 shows a process diagram of the fish processing method of the present embodiment, and FIGS. 2 to 8 show (a) a plan view and (b) a cross-sectional view in each process of the processing process when a fungus is adopted as a target fish. . In the present embodiment, a processed fish product 50 is manufactured from the prototype fish 10 by sequentially performing the steps shown in FIG.

Hereinafter, the processing steps will be described.
First, with regard to the winglet (prototype fish 10) prepared as a raw material, the head 11 is cut at the cutting position 21 shown in FIG. 2 (a), and the internal organs are removed from the cut surface of the body 12 after cutting the head 11. Then, the skin on one side of the body (so-called surface) is peeled off (step S1). FIG. 2B shows a cross-sectional view of the prototype fish 10 (body 12). The body part 12 is used in the following processing.

  Next, as shown in FIGS. 3 (a) and 3 (b), a cut 22 having a depth reaching the spine 13 along the spine 13 is made from the surface of the fish body from which the epidermis has been peeled off (step S2). Then, as shown in FIGS. 4 (a) and 4 (b), after the ribs growing in the prone direction from the spine 13 are cut in the vicinity of the spine 13 in the manner of five-sheet wholesale, the nerve spines 14 and the vascular spines 15 And incision is made about 20 mm in both directions to the dorsal and prone areas (step S3). Then, as shown in FIGS. 5 (a) and 5 (b), a V-shaped cut is made from the dorsal and prone sides of the spine 13 to the unincised side so as to surround the spine 13, and the portion including the spine 13 is excised. (Step S4). At this time, the incision is prevented from reaching the non-incised surface. By removing the spine 13, the heating conditions for softening the fish bones can be reduced, and deterioration of the meat quality can be prevented.

Next, the fish body is immersed in a saline solution (step S5). Here, first, it is immersed in a 3% concentration saline solution for 60 minutes at a ratio of a fish: liquid weight ratio of 1: 1. Then, after discarding the liquid, it is further immersed in a newly prepared 3% concentration saline solution for 60 minutes at a ratio of the fish: liquid weight ratio of 1: 1. By immersing in saline at a refrigerated temperature (below 10 ° C),
Prevents the freshness of the fish from deteriorating. After completion of the immersion, the liquid is discarded to remove contaminants such as residual blood and meat pieces, and the liquid is sufficiently drained. Then, as shown in FIGS. 6 (a) and 6 (b), the fish incision surface (incision 22, incision) 23) is closed as before.

  And a high temperature process is performed in a steam-type retort apparatus (step S6). This high temperature treatment is performed at 115 to 130 ° C. for 10 to 60 minutes under high pressure. Thereby, protein components such as gelatin are eluted from the surface of the fish body including the cut surface. The temperature (115 to 130 ° C.) in this high-temperature treatment is a temperature necessary for elution of protein components such as gelatin from the surface of the fish body including the cut surface, and is particularly included in the skin part of the fish body. When the collagen to be heated is heated together with water, it changes to gelatin, and is a temperature necessary for elution of the gelatinous protein component. Therefore, depending on the type of target fish, this high temperature may not be necessary for bone softening. Even in this case, in order to elute protein components such as gelatin from the fish body. It is necessary to carry out the treatment at this temperature (115 to 130 ° C.). On the other hand, relatively small bones remain in the fish body, but the bones left in the fish body are softened by this high-temperature treatment and soft enough to be eaten.

  In the high temperature treatment by the steam retort apparatus, the fish is processed in an open state, that is, in a state where the fish is not put in a container. For this reason, the eluate (drip) from the fish body flows down except for a part of the eluate remaining between the incision surfaces (the notch 22 and the incision portion 23), and the excess eluate from the fish body does not stay near the fish body. For this reason, it is possible to prevent dilution of gelatinous protein components and the like necessary for binding between the cut surfaces due to the eluate from the fish.

In the present embodiment, the high temperature treatment is performed with the side where the cuts 22 are made as the upper surface. For this reason, a large amount of protein component eluted from the fish remains between the cut surfaces (the cut 22 and the cut portion 23). Depending on the fish species and processing conditions, the fish body may be warped during the steam retort processing, and the closed incision surface may be separated. In such a case, a treatment for preventing separation of the incision surface is performed as necessary. Here, as shown in FIG. 6 (b), the fish body is placed on the retainer 30 to prevent the cut surface from being separated. That is, the retainer 30 has a notch 22
By lifting both sides around the center, the shape of the fish body is maintained and separation of the cut surface is prevented.

  Next, the fish body that has been subjected to the high-temperature treatment is cooled (step S7). As shown in FIGS. 7 (a) and 7 (b), the eluted protein components present between the incised surfaces (the notch 22 and the incised portion 23) are solidified while filling the incised surfaces as shown in FIGS. Bind. In the case of winglet, the fish body after high-temperature treatment is cooled to about 30 ° C to 40 ° C by blowing air for about 5 minutes using a blower fan, and then covered with a wrap film to prevent drying. Freeze quickly in a freezer. Here, when cooled to about 40 ° C., gelatin, which is a protein component eluted from the fish body, is almost coagulated, so that the cut surface is bound by the coagulation action of protein components such as gelatine eluted from the fish body, and the fish body is molded. Complete. For this reason, after cooling to about 30 ° C to 40 ° C, if the work is taken out from the steam retort device, the fish with the cut surface bound and molded can be handled, so the work can be done efficiently. It can be carried out. And in quick freezing, temperature is set to -20--40 degreeC, and it is made to freeze for about 1 hour.

  Next, finishing processing is performed using the fish body that has been bound as a raw material to produce various processed fish products (step S8). For example, as shown in FIGS. 8 (a) and 8 (b), flour 40 or the like is sprinkled on the fish body and then frozen to complete the processed fish product 50 as Meuniere frozen millet.

As described above, according to the present embodiment, the following effects can be obtained.
In the above embodiment, after the original fish 10 is cut open, the incision surface is closed, the fish body is opened and subjected to high temperature treatment at a temperature at which protein components are eluted from the fish body, and the high temperature treated fish body is cooled. As a result, the protein component is eluted by the high-temperature treatment, and the protein component remaining between the incision surfaces (the notch 22 and the incision portion 23) is cooled and solidified while filling the incision surfaces, thereby separating the incision surfaces. Can be bound.

  Moreover, if a fish body is put into a container and it heat-processes, the drip from a fish body will accumulate in a container, and this may dilute the protein component required for binding. By subjecting the fish body to a high temperature in an open state, it is possible to prevent drip from collecting around the fish body and diluting protein components necessary for binding.

  In this way, the incised surfaces of the fish are bound to each other using the coagulation action of the protein component that elutes from the fish, so the fish can be molded without using binders (such as surimi, starch, enzymes, etc.). The processed fish molded without using the binder can be provided.

  In the above embodiment, after the original fish 10 is cut open, the portion including the spine 13 of the fish is removed before the cut surface of the fish is closed. When softening fish bones by heating, the required heating conditions (temperature and time) vary depending on the size of the bones contained in the fish body. If the temperature is constant, the longer the bone size, the longer the heating. However, heating conditions can be reduced by removing the spine. Heating conditions to soften the bones are often more than necessary for the meat part of the fish body, and as the heating time increases, the texture of the meat decreases, the browning progresses, the occurrence of a retort odor, etc. The evils of will arise. For example, in the case of winglet, the meat quality tends to be weak and the bones tend to be hard. Therefore, when heating is performed under the heating conditions necessary to soften the fish bone without removing the spine, the meat quality is greatly deteriorated. By removing the spine, the bone remaining in the fish body is only a relatively small bone, so that the necessary heating conditions can be reduced, and deterioration of the meat quality due to overheating can be prevented.

In addition, when heat treatment (high temperature treatment) for fish bone softening is performed, proteins in the fish body are denatured and contracted by heat, but the protein content and the structure of the tissue itself differ between muscle tissue and bone tissue. The degree of contraction at the time is not uniform, and the bone part does not contract as strongly as the muscle part. As a result, depending on the type of fish or the heating conditions, the spine protrudes from the fish body (if separation occurs between the bone and muscle), or there are numerous holes or cracks in the muscle portion (bone and bone). The muscles may not peel off). In the above embodiment, since the spine is removed from the fish body and the high temperature treatment is performed, the muscle portion contracts relatively uniformly without being inhibited by the spine having different heating contraction rates. As a result, it is possible to obtain a product having an excellent appearance with no spine protruding and with few occurrences of holes and cracks on the surface.

  In the above-described embodiment, only the spine 13 is removed for removing bones from the fish body, and relatively small bones are left in the fish body. Relatively small bones left in the fish body are softened by the high-temperature treatment of the above embodiment, and become soft enough to be eaten. For this reason, it is not necessary to remove small bones, and processing can be performed within a short time with relatively little work. Therefore, it is possible to shorten the time for handling the fish in a raw state, and it is possible to suppress a decrease in the freshness of the fish meat caused by the bone removal work. In addition, since the amount of bone to be removed is small compared to the case of removing even fine bone, the number of work steps for removing the bone can be reduced, and the manufacturing cost can be reduced.

  In the above-described embodiment, as the target fish, a spotted turtle that is a flounder fish is used. Then, cut the fish body as follows. That is, after cutting off the head 11 of the original fish 10 (spotterfish) and removing the internal organs from the cut surface, a cut 22 is made so as to reach the spine 13 along the spine 13 from one of the side surfaces of the body. Then, the ribs growing in the prone direction from the spine are excised near the hairline from the spine, and then incised from the spine 13 along the nerve spines 14 and vascular spines 15 respectively growing in the dorsal and prone direction. Then, a V-shaped notch with a depth that does not reach the body surface from the dorsal and prone sides of the spine 13 toward the side of the body side of the undissected side so as to surround the exposed spine 13 is inserted. Remove the part that contains it, and wholesale to the state where both the dorsal side and the prone side are connected. And the high temperature process by a steam-type retort apparatus and the subsequent cooling process are performed by making the side in which the notch | notch 22 was put into the upper surface. This makes it possible to leave protein components eluted from the fish between the incision planes (incision 22 and incision 23) in fish having a flat shape such as a spotted sea bream. For this reason, when the protein component remaining between the cut surfaces solidifies while filling the cut surfaces, the cut surfaces can be bound to each other. Therefore, in fish having a flat shape of a flatfish, it is possible to efficiently form the fish body by binding the incised surfaces to each other without using a binder by the protein component eluted from the fish body.

  -In the said embodiment, the protein component eluted from a fish body in the case of a high temperature process contains a gelatinous protein component. According to this, the fish body can be molded by binding the cut surfaces by the coagulation action of the gelatinous protein component obtained by heating collagen with water.

  -In the said embodiment, a high temperature process (115-130 degreeC, 10 to 60 minutes) is performed with a steam-type retort apparatus. In this way, since considerable heat is applied, the microorganisms in the fish at the end of the high-temperature treatment are almost killed, and the subsequent handling is performed hygienically so that the number of microorganisms is low and the sanitary level is higher. You can get a product.

  -In the said embodiment, the shape of a fish body is maintained by using the retainer 30 and lifting both sides centering on the cut | notch 22, and the isolation | separation of an incision surface is prevented. For this reason, it is possible to prevent the cut surface from separating before the protein component such as gelatin is solidified.

In addition, you may change the said embodiment as follows.
In the above-described embodiment, the fish of the order flounder such as the spotted turtle is targeted, but the target fish is not limited to the fish of the order flounder. If the fish is not a flat fish like the flounder fish, the way to wholesale the fish is different, but the protein component is eluted from the fish body by high-temperature treatment, and this fish body is cooled and solidified by the protein component eluted from the fish body The point of binding the cut surfaces is the same as in the above embodiment.

  In the above embodiment, after removing the spine 13, the cut surfaces were bonded to form a fish body. Alternatively, when the spine is not removed, the present invention may be applied to the case where the fish body is molded by binding the cut surfaces after the fish body is cut open. For example, when the internal organs are removed or stuffed, the above-described high-temperature treatment and subsequent cooling treatment are performed to bind the incised surfaces to each other by the coagulation action of protein components eluted from the fish. You may mold the fish body.

  In the above embodiment, the skin on one side is peeled off, but the skin may not be peeled off. Moreover, the above-described high-temperature treatment may be performed by placing the peeled skin on a fish body. In this case, gelatinous proteins based on collagen in the epidermis can be used more effectively for binding the cut surfaces.

  In the above embodiment, the processed fish that has been cut and opened according to the present invention without using the binder is used as a raw material. The processed fish product 50 was completed. The processed fish product using the processed fish of the present invention as a raw material is not limited to this, and the processed fish of the present invention may be used as a raw material for each menu such as fry, tempura, and saute. In this case, a finished fish product is completed by performing finishing using a material corresponding to each menu instead of the flour 40 or the like.

Explanatory drawing of the operation | work procedure of the fish processing method of one Embodiment of this invention. (A) is a top view which shows the head cutting | disconnection location of a fish body, (b) is sectional drawing of a fish body. (A) is a top view which shows the incision site | part along a spine, (b) is the sectional drawing. (A) is a top view which shows the state cut | disconnected along a nerve spine and a vascular spine, respectively, (b) is the sectional drawing. (A) is a top view which shows the state which resected the spine part, (b) is the sectional drawing. (A) is a top view which shows the state which closed the incision surface of the fish body, (b) is the sectional drawing. (A) is a plan view showing a state in which the cut surfaces are bound together, and (b) is a cross-sectional view thereof. (A) is a plan view of a finished fish product and (b) is a cross-sectional view thereof.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 10 ... Prototype fish as a fish body, 11 ... Head, 13 ... Spine, 14 ... Neural spine, 15 ... Vascular spine, 22 ... Incision, 23 ... Incision part.

Claims (10)

Cutting the fish, and closing the cut surface of the fish;
A process of subjecting the fish body to a high temperature at a temperature at which protein components are eluted from the fish body in an open state;
And a step of binding the cut surfaces by cooling the high-temperature treated fish body and solidifying while filling the space between the cut surfaces with the protein component eluted during the high-temperature treatment. .   The fish processing method according to claim 1, wherein the fish is a white fish.   The fish processing method according to claim 1 or 2, wherein the spine of the fish body is removed in the step of cutting the fish body. The fish body is a flounder fish,
The step of incising the fish body, after removing the internal organs from the fish body, from one side of the body, cut to reach the spine along the spine,
After excision of the ribs growing in the prone direction from the spine near the hairline from the spine, incision along the bones growing in the dorsal and prone direction from the spine, respectively,
A V-shaped incision with a depth that does not reach the body surface from the dorsal and prone sides of the spine to the side of the body side of the undissected side is inserted so as to surround the exposed spine, and the portion including the spine is removed. So that both the dorsal side and the prone side are connected,
4. The method according to claim 1, wherein the high-temperature treatment step and the high-temperature treatment fish body cooling step for bonding the cut surfaces are performed with the cut-in side as an upper surface. The fish processing method as described in any one.   The fish processing method according to claim 1, wherein the protein component includes a gelatinous protein component.   A processed fish obtained by cutting and processing a fish body, wherein the cut surfaces are bound together by a protein component eluted from the fish body solidified while filling between the cut surfaces of the fish body .   The processed fish according to claim 6, wherein the fish is a white fish.   The processed fish according to claim 6 or 7, wherein a spine is removed from the fish body. The fish body is a flounder fish,
In the processed fish, the internal organs are removed, a cut is made from one side of the body to reach the spine along the spine, the ribs are excised near the hairline from the spine, and grow in the dorsal and prone direction from the spine. The spine was removed by incisions made at depths that did not reach the body surface of the side of the body on the dorsal and prone sides of the spine so as to surround the exposed spine. The processed fish according to any one of claims 6 to 8, wherein both the dorsal fin side and the prone side are connected.     The processed fish according to any one of claims 6 to 9, wherein the protein component includes a gelatinous protein component.

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