JP2019195301A - Processing method of jellyfish, and processed jellyfish - Google Patents

Abstract

To provide a processing method of an edible jellyfish in order to put a jellyfish on the market as a food material for not only Chinese cooking but also Japanese cooking and Western cooking.SOLUTION: In a processing method of an edible jellyfish, a round jellyfish is separated into a tender inner part having a radial length from the center to the outer peripheral edge occupying 2/3 of the jellyfish and the tough outer peripheral edge occupying 1/3 of the jellyfish to classify the meat by texture. The tough outer peripheral edge is nonlinearly cut into a strip having a length longer than a diameter of the jellyfish and a required width. The tender inner part 4 is cut into a playing card mark or a character shape 7.SELECTED DRAWING: Figure 4

Description

  The present invention relates to a jellyfish processing method and a cut processed jellyfish so that they can be widely used not only for Chinese but also for Japanese and Western foods.

  There are six types of jellyfish imported as edible jellyfish caught around the world: Cannonball jellyfish, Bizen jellyfish, Hizen jellyfish, Echizen jellyfish as commercial jellyfish, and White jellyfish and Chirathapup jellyfish as processing jellyfish. In general, handling craft jellyfish are used for Chinese dishes and processed jellyfish are used for Japanese food supermarkets, so they have been cut into strips and handled.

  Jellyfish shredded into strips at food wholesalers and processing manufacturers have been sorted and sold as ingredients for Chinese food and Japanese food for a long time, so this (jellyfish) must be sold as food for Western food. Did not think at all.

  By the way, according to the invention of Japanese Patent Application Laid-Open No. 2016-146798 by the same applicant as the present application, the ribbon jellyfish that is cut into a circular shape and tied into a ribbon shape can be used for Japanese cuisine in the specification. As a matter of fact, jellyfish is an ingredient for Chinese cuisine, so it is actually the case that food wholesalers sort and sell it for Chinese cuisine.

    There is no patent document.

  Therefore, it is recognized that jellyfish are classified as ingredients for Chinese cuisine and Japanese food at traders and food wholesalers, or are sold at Chinese restaurants or Japanese food supermarkets for ordinary people to eat, There is a problem that there is virtually no person who buys and sells jellyfish for Western food.

  Accordingly, the object is to reverse the general recognition that jellyfish are ingredients for Chinese cuisine and Japanese food, and to be able to sell and buy widely as ingredients for Western food.

  The jellyfish cutting method according to the first aspect of the present invention is a method for processing an edible jellyfish, which is a soft 2/3 of an inner portion having a radial length extending from the center of a circular jellyfish to the outer peripheral edge. Separate and sort the part of the outer peripheral edge that is different from the hard 1/3 of the meat quality, and for each sorting route, the hard outer peripheral edge of the meat is longer than the diameter of the jellyfish and has a strip shape with the required width. The present invention provides a jellyfish processing method characterized by cutting in a non-linear shape and cutting the fleshy soft inner portion into a playing card or character shape.

  In the invention of the above processing method, an additional requirement is to process a jellyfish that does not roll even if boiled into a food for Western food.

  Further, the processed jellyfish according to the second invention of the present invention is a processed jellyfish obtained by processing an edible jellyfish, which is a soft 2/3 of the inner part having a radial length from the center of the circular jellyfish to the outer peripheral edge. And separate the parts with different meat quality from the hard 1/3 of the outer peripheral edge, and for each sorting route, the hard outer peripheral edge of the sorted meat is longer than the diameter of the jellyfish and has a required width. In addition, the processed jellyfish is characterized by being cut into a non-linear shape so that the fleshy soft inner portion is cut into a trump mark or a character shape.

  According to the jellyfish processing method and processed jellyfish according to the present invention, parts having different meat quality are separated and sorted by the difference in meat quality, and the hard outer peripheral edge of the sorted meat quality is longer than the diameter of the jellyfish and has a required width. Cut in a non-linear shape so that it becomes a strip-like shape, it becomes a food ingredient for Chinese cuisine, and the soft inner part of the meat is cut into a trump mark or character shape to make it a Japanese or Western food ingredient that includes Chinese In this way, it becomes a distinctive dish with a unique shape that has never existed, and not only can meet the demands of dealers (including producers) and consumers (including consumers), but also boiled. Even if you use a jellyfish that does not roll even for ingredients for Western food, it is possible to expand the handling range and consumption range as a food for Western food that is often heated. It's an effect.

It is the jellyfish used with the processing (cut) method of this invention, Comprising: It is the top view shown schematically for description. It is the top view which showed an example which processes the part (outer peripheral part) of the ear | edge which cut | disconnected the same jellyfish by the boundary line. It is the top view which showed the cutting condition of the diamond in the trump mark of the inner part which cut off the same jellyfish by the boundary line. It is the top view which showed the cut condition of the spade in the trump mark of the inner part which cut off the same jellyfish by the boundary line. It is the top view which showed the cutting condition of the heart in the trump mark of the inner part which cut off the same jellyfish by the boundary line. It is the top view which showed the cut condition of the club in the trump mark of the inner part which cut off the same jellyfish by the boundary line. It is the top view which showed the cutting situation of the panda shape of an example of the character shape of the inner part which cut | disconnected the jellyfish by the boundary line.

  Next, the present invention will be described in detail based on the specific embodiments shown in the drawings. Figure 1 shows that the foot part is cut off from the umbrella part of the small jellyfish that is not rated, and only the umbrella part is soaked with salt and alum for the required number of days, and then the alum is removed with a saturated saline solution and salted, and further moisture is added. It is an imported salt jellyfish to be traded with moderately removed, for example, a plan view of a small jellyfish 1 before processing of less than 18 cm to about 15 cm. As a result of the research, it was found that the outer and inner sides differed in meat quality as indicated by the broken line 2 at a length position of about 2/3 of the length from the center 0 to the peripheral edge.

  That is, the outer third of the broken line 2 is commonly called “ear”, and its flesh is a crunchy hard part 3 when chewed, and this hard part 3 is probably moved by jellyfish swimming. It was also found to be a kind of delicate fibrous tissue because it seems to have developed due to the occasional movement. Then, it was confirmed from the broken line 2 that the flesh of the inner part was a soft part 4 that was sticky and pre-prepared when chewed.

The ratio between the hard part 3 of 1/3 and the soft part 4 of 2/3 was found and confirmed to be completely unchanged regardless of whether the jellyfish is large or small.
Therefore, the portion indicated by the broken line 2 is separated into a hard portion 3 and a soft portion 4, and by this separation, the first-class quality (F) and the first-grade top quality (FF) are sorted, and each of the following is separately performed. It shifts to the route (processing step). In other words, the soft part 4 after separation is classified as the highest quality (FF) of the first class product regardless of the subsequent chemical processing, the hard part 3 is sorted as the first quality product (F), and the hard part 3 is sorted. Is preferred by the Chinese, so it can be exported directly to China in a separated state, or, as shown in FIG. It can be cut into a circular arc shape 5 so as to have a belt shape (within a range of about 2 to 8 mm), and a part thereof can be sold as a domestic jellyfish for business use or processing.

  As shown in FIGS. 3 to 6, for example, the soft portion 4 includes four types of cards such as Chinese and Japanese dishes, such as diamond marks 6, spade marks 7, heart marks 8, and club marks 9 for western food. It is cut (cut) into trump marks and sold to the domestic market. In this case, for example, a continuous cutting blade having four diamond marks is prepared as shown in the drawing, and the soft portion 4 of the jellyfish 1 is efficiently cut into four diamond mark shapes by one cutting operation with the cutting blade. It is.

  In addition, as shown in FIG. 7, the soft portion 4 is also interested in many children by cutting (cutting) it into a well-known character shape 10 such as a panda or a bearmon. It is thought that it will be possible to make it widely applicable as an ingredient for Japanese or Western foods. In addition, it is only necessary to cut off the cut portions of the playing cards and the cuts of the character shape, etc., and cut them into small pieces and sell them together as additional jellyfish.

  In particular, most of the jellyfish consumed in Japan are salted jellyfish that have been salted with imported products, and in general, salt jellyfish are cut into strings or strips for sale. By the way, when you use this cut salt jellyfish for cooking, you have to salt it back. There are two types of salt removal methods: water reconstitution and blanching. Water reconstitution can be accomplished by putting salt jellyfish in the required container and salting out with a little running water for about 1 to 2 hours. After boiling water in a pot or kettle, boil the jellyfish, put it in a container with a little running water, and remove salt in about 1-2 hours. It is the same in the point which drains salt with running water in the end. The jellyfish that has been rehydrated from the beginning does not shrink and maintains the state as it is, and when boiled, the jellyfish shrinks by about 30%, and depending on the type of jellyfish, there may be a crumpled state. In this industry, there is a recognition that a jellyfish that is boiled and boiled is a good quality jellyfish. Therefore, it is recognized that boiled bacteria are eliminated while checking with boiled water. Note that desalting with running water is to return at the same time as desalting.

  Then, for example, in salted jellyfish in Western dishes, there are some jellyfish that do not understand the cut shape when they are salted and boiled. When it heats itself, it may become difficult to understand the cut shape because it is in a curled state, and the cuts such as the trump marks and character shapes described above will not be understood at all when eating. Shaped jellyfish dishes will be lost.

  Therefore, when we examined the characteristics of each of the six types of edible jellyfish that are caught and imported in the world (with respect to heat), cannonball jellyfish are wound, bizen jellyfish are wound, and genus jellyfish are not wound. It was found that the jellyfish were lightly wound, the white jellyfish were not wound, and the chillichap jellyfish were not wound, and that all jellyfish were reduced by about 30%.

  Therefore, as a jellyfish used for cooking, it is preferable to use a jellyfish jellyfish, white jellyfish and chirachup jellyfish that do not roll even when heat is applied, but white jellyfish and chirachup jellyfish are for processing. It is a jellyfish, and it can be judged that the jellyfish for business use is good as a jellyfish used for cooking. However, in the jellyfish industry, the above six types of jellyfish are not evenly used, and jellyfish that rolls when heated is better, and is most preferred because of its pre-feel and texture. The cannonball jellyfish, the second is the bizen jellyfish, the third is the cheap echigen jellyfish, and these three types of jellyfish are mainstream. In particular, the jellyfish jellyfish is large and crunchy, but it does not roll even when boiled, so it is not recognized as a good jellyfish and is not used very much in reality.

  In the present invention, the characteristics of the jellyfish jellyfish (which does not roll even when heat is applied) are used, and other jellyfishes are made into more cooking ingredients by utilizing the method of cutting the trump marks and cutting the character shape. The purpose is to make many jellyfish come into the spotlight on the front stage.

  The processing method and processing jellyfish of the jellyfish 1 according to the present invention is a method for processing an edible jellyfish, which is a soft 2/3 of the inner part of the radius length from the center of the circular jellyfish to the outer peripheral edge and the outer jellyfish. Separate and classify the part with different meat quality from the hard 1/3 of the peripheral edge, and for each sorting route, the hard outer peripheral edge 3 is longer than the diameter of the jellyfish and has a strip shape with the required width. Cut into a non-linear shape 5 and the fleshy soft inner part 4 is cut into cards, characters, and cuts 6, 7, 8, 9, 10 and has not been sold for business use until now. Taking advantage of the characteristics of jellyfish, it is widely used as a food in the field of Western food, which is often heated. In the present invention, for an extremely small jellyfish of about 10 to 15 cm, for example, the whole portion is used as it is without being separated from the hard portion of the outer peripheral edge portion 3 and the soft inner portion 4 to form a trump mark or a character shape. It also includes cutting into cooking ingredients.

1 Small jellyfish 2 Border 3 Hard part called ear 4 Soft part 5, 6, 7, 8, 9, 10 Cut 0 Center of jellyfish

Claims (3)

A method of processing edible jellyfish,
Separate and classify the parts with different flesh quality of the inner 2 part of the radial length from the center of the circular jellyfish to the outer peripheral part and the hard 1/3 of the outer peripheral part, and for each sorting route,
The hard outer peripheral edge of the meat is cut in a non-linear shape so as to be longer than the diameter of the jellyfish and in a band shape of the required width,
A method of processing a jellyfish, characterized in that the soft inner portion of the meat is cut into a playing card or a character shape. The processing method according to claim 1, wherein a jellyfish that does not roll even when boiled is processed into a food for Western food. Processed jellyfish processed from edible jellyfish,
Separate and classify the parts with different flesh quality of the inner 2 part of the radial length from the center of the circular jellyfish to the outer peripheral part and the hard 1/3 of the outer peripheral part, and for each sorting route,
The sorted hard meat outer peripheral edge is cut in a non-linear shape so as to be longer than the diameter of the jellyfish and in a band shape of the required width,
The processed jellyfish is characterized in that the soft inner portion of the meat is cut into a playing card or character shape.

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