JP6445889B2 - Small jellyfish processing method and food jellyfish obtained by the method - Google Patents

Description

  The present invention relates to, for example, a method of processing using a portion of cannonball jellyfish, bizen jellyfish, or echigen jellyfish having a small diameter and good quality, and a food jellyfish obtained by the processing method.

  As for edible jellyfish, so-called “salt jellyfish” in which the circular umbrella portion of jellyfish is processed with salt and alum is traded as a product in this kind of industry. And the price varies greatly depending on its size. For example, a diameter of 33 cm or more is a first grade product, less than 33 cm to 28 cm is a second grade product, less than 28 cm to 23 cm is a third grade product, less than 23 cm to 18 cm is a fourth grade product, and the diameter is less than 18 cm It is ranked as a non-genuine product and used as a guide for transactions. The reason for this is that when a circular umbrella is cut with a kitchen knife (called guillotine cut), when it is placed on a plate after cooking, a long piece can be placed softly (with a sense of quality). On the other hand, a short-cut object is less prominent, so it cannot be placed nicely, so it has been evaluated that a jellyfish with a large diameter that can be cut long is higher.

  Recently, however, high-quality bizen jellyfish are rare because some of them are too large or too early, and there are rarely large ones. However, most of them have a diameter of 20 cm or less. Most of them are 15cm or less in diameter, and all of them are traded as non-standard products, and it is said that the producers are not profitable even if they take time to process them in order to provide high-quality jellyfish. There is an inconvenience.

  In addition, as a method for cutting a small jellyfish, a technique (invention) related to the same applicant is already known. The known technique (invention) is to cut a jellyfish having a substantially circular shape into a non-linear shape so as to be formed into a narrow strip having a length equal to or greater than the diameter of the circular shape. This is a processing method (Patent Document 1).

  The problem to be solved in this cutting method is that the conventional guillotine cut for a small jellyfish has a length longer than the diameter that cannot be achieved, that is, cut in a non-linear shape, so that it is cut into a strip longer than the diameter. By making the fillet, it became possible to use the fillet and solved the problem of the small jellyfish that the chef avoided.

  By the way, not all jellyfish become food, and the edge of the jellyfish has a hard and crunchy texture and is dotted with black discolored parts. In fact, after cutting out the edge portion and removing it, only the inner texture portion is processed and used for food, and the cut edge portion is discarded.

Japanese Patent No. 3229306

  However, even though the jellyfish yields continue to decrease, the demand will not decrease. Furthermore, as the jellyfish becomes smaller, cutting and discarding the edges will be a waste of resources, and the demand for resources (materials) will be met. Not only can it not be done, it inevitably increases costs.

  Therefore, in the jellyfish cutting method according to the known technique, the edge portion to be cut and discarded in advance can be used as a food material, and the shape of the jellyfish is changed by changing the way of cutting in advance, and There is a problem to be solved in improving the texture of crunchy so that it can be used for food.

  The method of processing a jellyfish according to the present invention is a method of processing a small jellyfish that is not rated, and is folded into four along a fold line passing through the center of a circular jellyfish, and the jellyfish is removed from the jellyfish in the state of being folded in four. After the peripheral side is cut into an arc shape over the required width to form a circular string-like jellyfish, the discolored portions scattered in the circular string-like jellyfish are removed, and then the inside of the circular string-like jellyfish The present invention provides a processing method for a small jellyfish, characterized in that a knot is formed in an intermediate portion in a state where the portions are overlapped to form a ribbon.

  In the above processing method invention, the required width is in the range of 10 ± 5% of the diameter of the jellyfish; and the ribbon-shaped processed jellyfish is 20 in hot water boiling at least 100 ° C. It is included as an additional requirement to boil around the second.

  The present invention also provides a processed jellyfish formed in a ribbon shape, which is processed by any one of the above processing methods.

  According to the processing method according to the present invention, the outer peripheral edge of a small jellyfish of a non-grade size is changed without changing the shape, and the whole is passed through boiling hot water at 100 ° C. for about 20 seconds. However, the texture is soft and the texture of the texture is close to that of a food suitable for food. From the condition of resource depletion, the ribbon shape can meet the demands of producers and consumers. This provides an excellent effect that the formed processed jellyfish can be provided.

It is the small jellyfish used with the cutting method of this invention, Comprising: It is the top view shown schematically in order to demonstrate a folding condition. It is the perspective view which showed roughly the condition which folds the same small jellyfish into four and cuts an outer peripheral edge part in circular arc shape over required width. It is the top view which showed the state which expanded the string-like jellyfish of the outer periphery part which the small jellyfish cut, and removed the discolored part. It is the perspective view which showed the state which formed the knot in the intermediate part in the state which piled up the inner side part of the string-like jellyfish of the outer peripheral edge part cut in the same shape, and formed in the ribbon shape. It is a perspective view which shows the state after bundling the jellyfish which formed the knot and formed in the ribbon shape.

  Next, the present invention will be described in detail based on the specific embodiments shown in the drawings. Fig. 1 shows that the foot part is cut off from the umbrella part of the small jellyfish, 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 the moisture is moderately adjusted. A salt jellyfish to be traded in the removed state, for example, a plan view of the small jellyfish 1 before being processed to a size of less than 18 cm and about 15 cm. 2 are scattered. The whole is folded into four along the folding virtual lines a and b passing through the center 0 of the jellyfish 1.

As shown in FIG. 2, the small jellyfish 1 folded in four is within a range of 10 ± 5% of the required width from the outer peripheral end, that is, the diameter of the jellyfish 1 that is a processing target, preferably about 10%. It cuts or cuts off with the scissors 3 along the cutting imaginary line c at the position inside the length of. The width of the peripheral edge separation increases and decreases in proportion to the size of the jellyfish. In addition, the cutting operation in this case is a range in which a range where there is a crisp portion and a discolored portion 2 having a poor texture at the peripheral portion and a width (interval) of about 10% inward from the peripheral portion is conventionally used In the present invention, it is removed by making a round, but since it is cut in four in the present invention, a cut length of about 1/4 of the circumference is sufficient, so workability is good. .
Further, the main body portion of the jellyfish 1 from which the peripheral edge has been removed is subjected to the cutting method according to the patent of the conventional example, and is commercialized by raising the grade to a first grade product or a second grade product.

  As shown in FIG. 3, the separated peripheral portion is expanded as a whole to remove the discolored portion 2. However, the entire peripheral portion has a circular string shape, and this state is important. Since the conventional detachment is performed by removing a heel from the peripheral portion, it becomes a long and slender string shape with the end portion separated.

  As shown in FIG. 4, the peripheral portion having a circular string shape is folded so that the outer portion 4 of the jellyfish 1 is on the outside and the inner portion 5 is on the inside to form a double string. The knot 6 is formed in the center portion by tying together to form a ribbon-like jellyfish shape as a whole. Thus, the example which processed the jellyfish 1 in the ribbon shape does not exist in a prior art example.

  The jellyfish 1 formed in a ribbon shape is poured into hot water boiled to at least 100 ° C. and boiled for about 20 seconds. As shown in FIG. The feeling is eliminated, and the jellyfish has a feeling of crispness that is close to a pre-feel. If the hot water treatment is less than 20 seconds, the feeling of crispness does not fully return, and even if heated for more than 20 seconds for about 1 minute, the result is substantially the same. There is a risk that it will become too soft and the warping will be lost.

  In this case, the outer part 4 of the jellyfish 1 is on the outside, the inner part 5 is folded so that it is on the inside and tied into a double string, and a knot 6 is formed at the center, so that even after hot water treatment The ribbon shape is maintained, especially because the inner part is more contracted than the outer part, so if this is reversed, or if the inner side and the outer side are twisted and exist on the same surface, the deformation is significantly distorted. It will become. In particular, jellyfish is a standard ingredient for Chinese cuisine, but the ribbon-shaped jellyfish 1 can be applied for Japanese cuisine, and therefore the appearance is also affected. And general jellyfish for cooking are weak to seasoning vinegar, but the ribbon-shaped jellyfish 1 processed from the peripheral part of the present invention is also strong to seasoning vinegar, and the applicability range for cooking is greatly increased. Will increase.

  In addition, the jellyfish 1 that has been boiled is not de-salted, so before cooking, put the water in the bowl and put the jellyfish 1 in it overnight (12 hours). Before and after) Remove salt. When the salt is removed, replace the water in the bowl with new water and inhale it in a few hours. In any case, this kind of industry does not perform treatment with hot water before returning the salt jellyfish.

  In any case, in the processing method of 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 the discolored portion is removed, and then the inside and the outside are arranged. By simply forming a knot in the center, it is formed into a ribbon shape, and a special process of hot water treatment is performed so as not to break the shape, creating a feeling of crispness that is close to the original jellyfish's original feeling. Because it is a jellyfish for food, it is especially advantageous for producers who are suffering from resource depletion, and it can be handled as a food with a different shape for chefs, and processed jellyfish are not only Chinese food. It can also be used widely as a Japanese dish.

DESCRIPTION OF SYMBOLS 1 Small jellyfish 2 Color change part 3 鋏 4 Outer side surface 5 Inner side surface 6 Knot a, b Folding virtual line c Separation virtual line 0 Center of jellyfish

Claims (4)

A method of processing a small jellyfish out of grade,
Fold it along the fold line that passes through the center of the circular jellyfish,
In the state of being folded in four, the outer peripheral edge side of the jellyfish is cut into an arc shape over the required width to form a circular string-like jellyfish,
After removing the discolored portions scattered in the circular string jellyfish,
A method of processing a small jellyfish, characterized in that a knot is formed in an intermediate portion in a state where the inner portions of the circular string-like jellyfish are overlapped to form a ribbon. The processing method according to claim 1, wherein the required width is within a range of 10 ± 5% of a jellyfish diameter. The processed jellyfish formed in the ribbon shape,
The processing method according to claim 1, wherein the hot water boiling at least at 100 ° C. is passed through for about 20 seconds. A processed jellyfish formed in a ribbon shape, which is processed according to any one of claims 1 to 3.

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