JP6782727B2 - How to process and sort small jellyfish - Google Patents

Description

The present invention relates to, for example, a method for processing cannonball jellyfish, Rhopilema esculentum, and Nomura's jellyfish, which have a small diameter but good meat quality, and a method for sorting by the processing method.

As for edible jellyfish, so-called "salt jellyfish", in which the circular umbrella part of the jellyfish is processed with salt and alum, is traded as a commercial product in this kind of industry. And the price is greatly different depending on the size. For example, a first-class product with a diameter of 33 cm or more, a second-class product with a diameter of less than 33 cm to 28 cm, a third-class product with a diameter of less than 28 cm to 23 cm, a fourth-class product with a diameter of less than 23 cm to 18 cm, and a product with a diameter of less than 18 cm. It is ranked as a non-standard item and is used as a guide for transactions. The reason is that the circular umbrella part cut with a kitchen knife (called a guillotine cut) can be served on a plate after cooking, and the long fillet can be served softly and nicely (with a sense of quality). On the other hand, short fillets have less swelling and cannot be arranged in a good-looking manner, so it is evaluated that jellyfish with a large diameter that can be cut long are higher.

By the way, these days, good quality Bizen jellyfish are rarely large due to the lack of resources due to over-picking or early picking, but most of them have a diameter of 20 cm or less, and high-quality cannonball jellyfish. Most of them have a diameter of 15 cm or less, and many of them are traded as non-standard products, and it is said that it is not profitable for producers to take time and effort in processing to provide high quality jellyfish. There is an inconvenience.

Therefore, a technique (invention) relating to the same applicant has already been known as a method for cutting a small jellyfish out of grade. A known technique (invention) is to cut a jellyfish having a substantially circular shape in a non-linear manner so as to form a strip having a length equal to or larger than the diameter of the circular shape. This is a processing method, and the above inconvenience has been resolved (Patent Document 1).

However, according to recent information about jellyfish dishes, it is said that elderly people and people with dentures are shunned because it is hard, so as a result of various investigations on the reason, jellyfish has a soft part of prepuri and a hard crunchy It turned out that there was a part. Therefore, even in the first-class jellyfish cut by the above-mentioned conventional technique, since the entire jellyfish is cut in a non-linear manner, the soft part and the hard part are mixed and separated at the time of cooking. It is recognized that this was not possible, and as a result, jellyfish dishes containing hard parts were shunned.

In addition, not all jellyfish are food products, and the outer peripheral edge of the jellyfish has a hard and crunchy texture, and there are also scattered black discolored parts, which reduces the commercial value. The discolored part and the outer peripheral part were cut and excluded in advance, and then the whole was cut in a non-linear shape longer than the diameter and provided to the market.

Japanese Patent No. 3229306

By the way, recently, while the yield of jellyfish is steadily decreasing, the demand does not decrease, and when the whole jellyfish is cut into strips as the whole is miniaturized, the hard part that is crunchy and the soft part that is pre-prepared are mixed. The seasonings of both are different, and especially for people with weak teeth and dentures, if there is a mixture of hard parts, there is a problem of avoiding jellyfish dishes.

Therefore, a cutting method that prevents the soft and hard parts of the jellyfish from mixing with each other, and a jellyfish processing that accurately separates the soft and hard parts before the cutting process to ensure uniform seasoning and chewing comfort. The purpose is to provide a method and a sorting method.

The method for processing a jellyfish according to the first invention of the present invention is a method for processing a small non-grade jellyfish, and has an inner portion 2/3 of the radius length from the center of the circular jellyfish to the outer peripheral edge portion. The part having a different meat quality from the outer peripheral portion 1/3 is separated and sorted according to the difference in meat quality so that the sorted inner portion and outer peripheral portion are separately longer than the diameter of the jellyfish and have a required width. Provided is a method for processing a small jellyfish, which is characterized in that the cut jellyfish are cut in a non-linear manner, and the cut jellyfish are stored and handled separately according to sorting without being mixed .

In the invention of the processing method, the required width is included in the range of about 2 to 8 mm as an additional requirement.

The second invention of the present invention is a method of sorting small non-grade jellyfish according to meat quality, in which a circular jellyfish is cut in a non-linear manner so as to have a band shape longer than the diameter and a required width. Before processing, the inner 2/3 and outer peripheral 1/3 of the radius length from the center of the circular jellyfish to the outer peripheral edge are separated and sorted based on the difference in meat quality. It provides a method for sorting jellyfish, which is characterized in that it is stored and handled separately according to the sorting.

According to the processing method and the sorting method according to the present invention, the portions having different meat qualities are separated and sorted according to the difference in flesh quality, and the sorted inner portion and outer peripheral portion are separately longer than the diameter of the jellyfish and the required width. each was cut into non-linear so that the strip, the cut jellyfish that handle and store it separately in sorting as not mix, not coexist rasping feel and angrily feeling, even in the touch even in seasoned Since it becomes uniform, it has an excellent effect of being able to provide processed jellyfish that can meet the needs of handlers (including producers) and consumers (including consumers).

It is a small jellyfish used in the processing (cutting) method of the present invention, and is a plan view schematically shown for explanation. It is a top view which showed an example which processed the part (outer peripheral edge part) of the ear which separated the small jellyfish by the boundary line. It is a top view which showed the cut state of an example of the inner part which separated the small jellyfish by a boundary line. The situation where the inner part is folded in four and cut is shown schematically. FIG. (A) is a plan view showing the situation where the inner part is folded in half, and FIG. (B) shows the outer cut and the inner cut. The plan view and the figure (c) which showed that it can be done are the perspective view which formed into the shape of a ribbon by connecting the part cut in the shape of the outer arc. The inner part shows another cutting situation, FIG. (A) is a plan view showing a situation of being folded in half, and FIG. (B) is a perspective view showing a situation of separating one side folded in four to the central part 0. FIG. (C) is a plan view showing a cutting situation.

Next, the present invention will be described in detail based on the specific embodiments shown in the illustration. In Fig. 1, the foot part is separated from the umbrella part of a small non-grade jellyfish, and only the umbrella part is soaked in salt and alum for the required number of days, then the alum is removed and salted with saturated saline solution, and then water is added. It is a plan view of a small jellyfish 1 which is a salt jellyfish to be traded in a state where the amount of water is appropriately removed, for example, less than 18 cm and about 15 cm before processing, and the results of various studies on the small jellyfish 1. It was found that the meat quality was different between the outside and the inside as shown by the broken line 2 at the length position of about 2/3 of the length from the center 0 to the peripheral portion. That is, the outer 1/3 from 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 a jellyfish swimming and moving. It was also found to be a kind of delicate fibrous tissue, as it seems to have developed due to the occasional fanning movement. Then, it was confirmed that the meat quality of the inner part from the broken line 2 was the soft part 4 which was sticky and pre-prepared when chewed.

It was found and confirmed that the ratio of the above-mentioned 1/3 hard portion 3 and 2/3 soft portion 4 did not change at all regardless of whether the jellyfish was large or small.
Therefore, the part of the broken line 2 separates the hard part 3 and the soft part 4, and by this separation, the first grade product is classified into the highest quality (1F) and the first grade product is the highest quality (1FF). It shifts to the processing process of. That is, the soft part 4 after separation is sorted as the highest quality (1FF) of the first grade product regardless of the subsequent chemical work, and the hard part 3 is sorted as the highest quality (1F) of the first grade product, and the hard part 3 is classified. Is eaten by Chinese people, so it is either exported to China as it is in a detached state, or as shown in Fig. 2, it is required to be non-linear, that is, to be longer than the diameter of jellyfish 1. It shall be possible to cut 5 into an arc shape so as to have a band shape with a width (within a range of about 2 to 8 mm), and partially sell it for the domestic market.

As shown in FIG. 3, the soft portion 4 is cut 6 for domestic use in a strip shape having a required width (within a range of about 2 to 8 mm) and in a non-linear shape longer than the diameter, for example, in a spiral shape. After that, the length can be cut to 30 cm or more, and the highest quality (1FF) of the first-class product can be displayed and put on the market.

As shown in FIGS. 4A, 4B, and 4C, the soft portion 4 is folded in half to four, and the outer peripheral edge side is within the required width (within a range of about 2 to 8 mm). ), A few lines (about 3 lines) are cut into an arc shape (non-linear shape), and the cut part has a circular shape. As shown in Fig. (C), a knot 8 is tied at the center. It can be made into a formed ribbon shape and sold as an ingredient for Chinese food or Japanese food, and the remaining inner part of the cut is cut into a spiral shape of the required width 6 as described above and has a required length (about 30 cm). Both can be cut and sold with the highest quality (1FF) label on the first-class products.

Further, as shown in FIGS. 5A, 5B, and 5C, the soft portion 4 is folded from two to four, and one side 9 of the four-fold is centered by, for example, scissors 10. By cutting to part 0, then folding it in four and cutting it to the required width (within a range of about 2 to 8 mm) approximately parallel to the peripheral edge, most of it is cut into a string shape longer than the diameter. Short cuts can be sold as scrap products.

In any case, in the processing method, it goes without saying that various cutting means that are longer than the diameter of the jellyfish can be applied in addition to the above-mentioned cutting, and the processed soft portion 4 is easy to taste and delicious when seasoned. While there is a uniform pre-prepared feeling, the hard part 3 is difficult to taste even when seasoned, has a uniform crunchy or crunchy feeling, and either one can be appropriately selected according to the taste of the consumer. ..
It should be noted that, before the cutting process, the processed products of the hard part 3 and the processed products of the soft part 4 are not confused after the cutting process because the processed products of the hard part 3 and the processed products of the soft part 4 are not confused with each other. The choice for the consumer is extremely easy.

In the processing method for the small jellyfish 1 according to the present invention, the peripheral portion of the jellyfish, which has been conventionally discarded, is cut into a circular shape, and after the discolored portion is removed, the inside and the outside are arranged in the central portion. A ribbon shape is formed by simply forming a knot, and a special process of hot water treatment is performed so as not to break the shape, creating a crunchy feeling close to the original pre-prepared feeling of a jellyfish. Therefore, it is particularly advantageous for producers suffering from resource depletion, and it can be treated as a food with a different shape for cooks, and the processed jellyfish is not only Chinese food but also Japanese food. Can also be widely used.

1 Small jellyfish 2 Boundary line 3 Hard part called ear 4 Soft part 5, 6, 7, 11 Cut 8 Knot 9 Four-fold side 10 Scissors 0 Center of jellyfish

Claims (3)

It is a method of processing small jellyfish that is out of grade.
The inner part 2/3 and the outer peripheral part 1/3 of the radius length from the center of the circular jellyfish to the outer peripheral edge are separated and sorted according to the difference in meat quality.
The sorted inner and outer peripheral edges are separately cut in a non-linear manner so as to form a strip longer than the diameter of the jellyfish and the required width.
A method for processing small jellyfish, which comprises storing and handling the cut jellyfish separately according to sorting without mixing them . The processing method according to claim 1, wherein the required width is within a range of about 2 to 8 mm. It is a method of sorting small jellyfish out of grade according to meat quality.
Before processing a circular jellyfish by cutting it non-linearly so that it has a strip shape that is longer than the diameter and has the required width.
Separately sorting as well as sorting based on fleshy differences disconnect the fleshy portions different in radius length inner portion 2/3 and the outer peripheral edge portion 1/3 of reaching the outer peripheral portion from the center of the circular jellyfish A method of sorting jellyfish, which is characterized by being stored and handled in .

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