590744 五、發明說明（1) 本發明係關於—種無刺虱 得虱目魚魚肉内不含有备刺， 二作方法，主要在使 完整性以及魚肉新鮮度的效 消；：：持整條i目魚 鮮美味的虱目魚佳餚，並 ^者可以輕鬆享用新 按風目魚的肉質％ί: Λ目魚的經濟價值者。 '、、、日J内貝鮮吳可以烹調成許 是虱目魚的魚肉内含有夕έ 夕果味的佳餚，但 分小心以避免魚刺梗到喉嚨，因此二=、、、’，在食用時必須十 選擇購買魚刺較少且較大支的虱目备备又消費者在購買時會 食材，然而虱目备1 & # #沾θ # ”、、…、肚部位作為烹調的 味口感，-般人卻因為其魚刺太多而較；以不：的風 以外鮮美的魚肉。 仅ν予用虱目魚魚肚 有鑑於此，本發明人為使一 鮮美味無刺的整條風目备，而 都此夠旱用到新 作完成後的風目魚的魚肉、内的二藉以使製 :魚的完整性以及魚肉的鮮度，;目 為達上述目的，本發明是提供一種I :法，主要是將刮除魚鱗後的虱目魚對；^、、： 土作 風目魚的總、内臟以及脊椎骨，後，並去除 作醒肉處理，而後拔除風目魚的魚刺，二:=入冰水中 刺的虱目魚體，再將該不含备# & …肉内不含魚 包裝處理，製作出一魚以;菌* 刺虱目魚者。 又了保持的整條無 為使貴審查委員能更加了解本發明的特點，係以較 590744590744 V. Description of the invention (1) The present invention relates to a kind of stingless fish, which does not contain spines. The second method is mainly to reduce the integrity and freshness of the fish; The fresh and delicious milkfish delicacies of the ieyefish, and those who can easily enjoy the meat quality of the new anchovy% ί: the economic value of the Λeyefish. ',,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, When you have to choose ten, you must buy a lot of lice that have fewer fishbone and a larger branch, and consumers will use ingredients when they buy. However, lice 1 #, # ... However, the average person compares it because of too many fishbone; not: the delicious fish flesh except for the wind. Only ν is used for milkfish fish belly. In view of this, the inventor prepared a whole delicious and thornless whole style. In order to achieve the above-mentioned objective, the present invention provides a method I: Mainly is the pair of milkfish after shaving the fish scales; ^ ,,: Total, viscera and spine of the local style eyefish, and then remove it as a wake-up treatment, and then remove the fishbone of the eyefish. Milkfish stabbed in ice water, and then containing no preparation # &… meat without fish packaging To produce a fish;. * Bacteria thorn milkfish are kept and the entire free to make your examination committee can better understand the features of the present invention, compared to 590,744 lines
、發明說明（2) 佳的實施例圖示作詳細的說明。 是纟製作-魚肉完整性及新鮮度可保持的整條 魚。冑參閱第一圖所示，本發明主要藉由下列步驟J a 除 首先進行「除鱗步驟」，將魚身上的魚鱗予以刮 b、作「剖魚步驟」，將虱目魚剖為對稱的第一 弟一側，係由虱目魚1尾部接近末端處縱切一 _ =度約是虱目魚i魚體厚度的一半，再由虱目♦ ^ = t切一刀至可將風目魚i攤開為兩半（如二' X、、旁 以形成對稱的第叫則丄！以及第二側"第-圖所-)， 椎骨V;作「清理步驟」，★除風目魚1的總、内臟及脊 完# t作「醒肉步驟」，請參閱第二圖所示，將μ 4 2^30^ Λ"" 水，唁：ί ’其可保持魚肉的新鮮度及清洗魚肉中的▲約 中“分離步驟能使虱目魚1的魚刺可較輕易的“肉 e、 ’以便於進行接下來的取刺步驟； ’、、、肉Θ 刺、鰭刺、:背刺步驟乂」’以適當的工具將風目魚的背 將魚刺抽出；Ϊ 别魚肚刺、後魚肚刺順著魚刺的方a 無刺虱目声扨〜（並可爹閱附件-所示，為本發明的：J f、作「清，犮除魚刺後的外觀與攤開時之照片） i條 潔殺菌包裝步驟」，將e步驟完成的虱目廣彳$ /2. Description of the Invention (2) The preferred embodiment is illustrated in detail for illustration. It is a whole fish made with bream-preserved fish integrity and freshness.胄 Refer to the first figure, the present invention mainly uses the following steps J a to first perform the "descaling step", scraping the scales on the fish b, and the "fish cutting step" to cut the milkfish into a symmetrical On the side of the first brother, a longitudinal cut from the tail of the milkfish 1 near the end _ = degree is about half of the thickness of the milkfish i, and then cut by the tick ♦ ^ = t to cut the windfish I spread out in two halves (such as the two X's, next to form a symmetrical first call! and the second side " 第-图 所-), vertebra V; as a "cleaning step", in addition to the wind eyefish The total, internal organs and spine of # 1 are used as the "steps to wake up the meat", please refer to the second picture, the μ 4 2 ^ 30 ^ Λ " " water, 唁: It can keep the freshness of the fish And cleaning the fish ▲ about the "separation step can make the fishbone of milkfish 1 easier" meat e, 'in order to facilitate the next step of stabbing;' ,,, meat Θ thorn, fin thorn ,: Backstab step 乂 "'Draw out the fishbone's back with a suitable tool; Ϊ Do n’t follow the fishbone stab and the backbone stab in the direction of the fishbone. Member - as shown in the present invention: J f, for "clear, Ba in addition to the appearance of a photograph of the spread after fishbone) I sterilization packaging article cleaning step", the completion of step e milkfish left foot wide $ /
第5頁 後予以真空包包裳，即得一本發明的無以： 590744 五、發明說明（3) 成品。 -^； ί ^ - :,害魚肉6而能保持其完整性。而：’J =:刺的過程 魚1的魚刺分布具有固定的方向與位置，，虱目 側1 1的背部上有背刺2以及鰭刺7 ，以、…1第一 口二側1 2有對稱的側背刺3 ::上1、 其中前魚肚刺4是在魚肉6的表面以肉刺 議、續刺7、侧背刺3以及後魚肚刺言内而 的内部不可為肉眼所見。 則疋在魚肉6 ，此在進行取刺步驟上，可先將風目魚^ 1 2表面可見的前魚肚刺4拔除，如第三圖、第四1 、 ，，再將後魚肚刺5拔除，㈤第五圖所示，再請配：： 第五圖、第六圖所示，由於虱目魚工第一側丄丄的^閱 2、鰭刺7與側背刺3有一部份重疊且虱目魚丄的背^夕 刺少肉，因此處理方法是先將背刺2與鰭刺7逐一的^多 向外翻，再以剪刀將含有背刺2 、鰭刺7的局部备、肉$開 剪開，^刺2與鰭刺7 [即可將風目魚/第：侧T 1的側为刺3取出’如第七圖所示，最後再將氧目备1 二侧1 2的側背刺3取出，即完成取刺步驟，如楚^第 牙7八圖所 示。 請參閱第一圖所示，本發明在完成取刺步驟後， 又 』力口 入 w / 卜片•从-一* .......&'令、有魚 ，如檢查尚有魚刺則退回取刺步驟將魚刺取出，如； 品檢步驟，以確實檢驗虱目魚的魚肉内是否含有备 刺 590744 五、發明說明（4) 無魚刺則可進行清潔包裝步驟。 綜上所述，本發明所製作的虱目魚成品，其魚肉内不 含有魚刺，並能保持整條虱目魚的完整性以及魚肉的新鮮 度，使一般消費者輕鬆享用到整條無刺的虱目魚，可提高 虱目魚的經濟價值，誠符合發明專利申請要件，爰依法倶 文提出申請。Page 5 After vacuuming the bag, you will get an inexhaustible invention: 590744 V. Description of the invention (3) Finished product. -^ ； Ί ^-:, harmful fish meat 6 can maintain its integrity. And: 'J =: the process of thorns The distribution of fish thorns in fish 1 has a fixed direction and position. There are back thorns 2 and fin thorns 7 on the back of the eye side 1 1. There are symmetrical side back stabs 3 :: up1, where the front fish belly stab 4 is a meat thorn, the continuation stab 7, the side back stab 3, and the back fish belly stab on the surface of the fish 6 are not visible to the naked eye. Then simmer on the fish meat 6. In the stabbing step, first remove the front fish belly thorn 4 visible on the surface of the fish ^ 1 2 as shown in the third picture, the fourth 1, and then remove the rear fish belly thorn 5 As shown in the fifth picture, please match: As shown in the fifth and sixth pictures, because of the first side of the milkfish, the fins 2, the fin thorn 7, and the side back thorn 3 partially overlap. And the back of the milkfish cricket is less flesh, so the treatment method is to turn the back thorn 2 and the fin thorn 7 one by one outward, and then use scissors to partially prepare the back thorn 2 and fin thorn 7, The meat is cut open, thorn 2 and fin thorn 7 [you can take out the blue eyed fish / cap: the side T 1 is taken out as the thorn 3 ', as shown in the seventh picture, and then the oxygen eye 1 is prepared on the two sides 1 Take out the side back stab 3 of 2, and then complete the stabbing step, as shown in Figure 7-8. Please refer to the first figure, after the stabbing step of the present invention is completed, the force will be inserted into the w / blunt plate • from-a * ....... & The fishbone is returned to the spine removal step to take out the fishbone, such as; the quality inspection step to confirm that the milk of the milkfish contains spines 590744. 5. Description of the invention (4) The clean packaging step can be performed without fishbone. To sum up, the finished milkfish produced by the present invention does not contain fishbone in the fish meat, and can maintain the integrity of the whole milkfish and the freshness of the fish meat, so that ordinary consumers can easily enjoy the whole stingless fish. The milkfish can increase the economic value of milkfish. It meets the requirements for applying for an invention patent, and applies according to the law.
第7頁 590744 圖式簡單說明 壹、圖示部分： 第一圖：係為本發明的流程 第二圖：係為本發明醒肉步 第三圖：係為虱目魚對剖為 之後顯示魚刺的位 第四圖：係為顯示去除虱目 第五圖：係為顯示去除虱目 第六圖：係為顯示去除虱目 第七圖：係為顯示去除虱目 圖。 弟八圖·係為顯不完全去除 貳；圖號部分： 1虱目魚 1 2第二側 3側背刺 5後魚肚刺 7鰭刺 參、附件： 附件一：為拔除魚刺後的虱 的示意圖。 半且去除脊椎骨内臟以及鰓 排列之示意圖。 之前魚肚刺後的示意圖。 之後魚肚刺後的示意圖。 之背刺後的示意圖。 之第一側側背刺後的示意 目魚魚刺後的示意圖。 1第一側 背刺 前魚肚刺 魚肉 桶子 魚外觀與攤開時之照片。Page 590744 Brief description of the drawings I. Illustrated parts: First picture: It is the process of the present invention Second picture: It is the meat soaking step of the present invention Third picture: It is a milkfish showing the fishbone after being cut The fourth figure: it shows the removal of lice. The fifth picture: it shows the removal of lice. The sixth picture: it shows the removal of lice. The seventh picture: it shows the lice removal. Figure 8 shows the incomplete removal of tadpoles; part of the drawing number: 1 milkfish 1 2 second side 3 back spines 5 fish belly stab 7 fin sea cucumber, attachments: Annex 1: for removing lice after fishbone removal schematic diagram. Schematic diagram of removing spinal viscera and gill arrangement. Illustration before the fish belly stab. After the fish belly stab. Schematic illustration of the back stab. Schematic diagram of the first side of the fish after the spine. 1First side Back spine Front fish belly spine Fish meat Bucket Fish appearance and photo when spread out.