JP7521158B2 - Bleeding nozzle - Google Patents

Description

Article 30, paragraph 2 of the Patent Law applies vol. 231 The ultimate bleeding video New nozzle edition https://youtu. be/pKI1NPoct_Q [Publications, etc.] vol. 232 Draining blood with a new tool edition https://youtu. be/pl23FTtWq3Y [Publications, etc.] vol. 233 Please take a look when you have time edition https://youtu. be/PLcw64MwcUI [Publications, etc.] vol. 234 I tried eating a cute fish edition https://youtu. be/L2fsskWn2YU [Publications, etc.] vol. 236 The ultimate bleeding method for rock trout https://youtu.be/8QEiZ2wGfaU [Publications, etc.] vol. 237 The door to a new revolution in the ultimate bleeding method has opened (blood can be removed even without the innards) https://youtu.be/wlxfwwFgR-o [Publications, etc.] vol. 238 Research on new bleeding methods "The Tsumoto method is evolving" https://youtu.be/rfp2fBjC8xQ [Publications, etc.] vol. 239 Practicing the ultimate bleeding method [A must-see for anglers] https://youtu.be/Rfp8QBKb0Ss [Publications, etc.] vol. 240 Introducing a new method of bleeding. The ultimate blood-draining method for sardines (small fish) https://youtu.be/D-n_KYVPWh0 [Publications, etc.] vol. 241 Improving work efficiency with new equipment (preparing small horse mackerel in 15 seconds) https://youtu.be/1wLeDVZo3rE [Publications, etc.] vol. 242 Experimental comparison of fish that have been left to sit and aged to improve their flavor https://youtu.be/vxBcWFh5WxE [Publications, etc.] vol. 243 The ultimate blood-draining method "Easy processing with a remover" https://youtu.be/y4YX7hrrUos [Publications, etc.] vol. 244 The river where you can catch that fish that became national news in Miyazaki Prefecture https://youtu.be/40_QS7KVyYc [Publications, etc.] vol. 245 Addictive work edition https://youtu.be/N-6AFSJSDKQ [Publications, etc.] vol. 246 I want to prepare a better fish "What if I let someone who doesn't know how to drain the blood do it?" edition https://youtu.be/xs485saKkao

Article 30, paragraph 2 of the Patent Law applies [Publications, etc.] vol. 247 For those who want to start the Tsumoto style and become a fish tailor https://youtu.be/3DechdlzHa4 [Publications, etc.] vol. 248 The ultimate blood draining method for goby https://youtu.be/eu6wtTI84_k [Publications, etc.] vol. 249 I tried eating the goby from the previous video as sashimi! https://youtu.be/Y639a7J5eEc [Publications, etc.] vol. 250 The ultimate blood draining method for 'Kibirechinu' using a remover https://youtu.be/HC91ShJEFrY [Publications, etc.] vol. 251 Filleting a mahi-mahi and knowledge https://youtu. be/YNwLe3FNLyQ [Publications, etc.] vol. 253 Appearing on Miyazaki Cable TV https://youtu. be/BfmFQmmXBak [Publications, etc.] vol. 254 [Uncut] R2.9.17 Work video https://youtu. be/fun4G2IVxfU [Publications, etc.] vol. 255 New nozzle! ? Variety video https://youtu. be/7HNpISHKNBY [Publications, etc.] vol. 256 [Shocking Fact] There is almost no point in draining blood from fish using the heart pump https://youtu. be/-HSgYuyWWWW4 [Publications, etc.] vol. 258 What if you catch a small hairtail? You can eat it like this! https://youtu. be/QrO4bV7irgk [Publications, etc.] vol. 259 It's time to eat delicious [mullet]! https://youtu. be/SEFW8Bl_DZk [Publications, etc.] vol. 260 How to process fish bought at the supermarket {Yuri no roe} https://youtu. be/gLcjohe8Ues [Publications, etc.] vol. 263 Fish that finally have value (I want to eat these fish deliciously) https://youtu.be/qaUvz4zCORM [Publications, etc.] vol. 267 The ultimate blood removal from the vital points of the crocodile goby https://youtu.be/LXqs_VQ819M [Publications, etc.] vol. 269 The ultimate work video for just draining the blood https://youtu.be/TnviE0RMjeA

The present invention relates to a blood draining spray nozzle used in a fish processing method. More specifically, the present invention relates to a blood draining spray nozzle used in a fish processing method that enables fish to be preserved for a longer period of time and, as a result, enables the umami components of the fish to be significantly increased.

The blood in the body of a fish is the source of the fishy smell and also causes the fish to spoil (deteriorate in quality or oxidize lipids) after death, and is one of the factors that accelerate the loss of freshness.
Therefore, removing blood from fish bodies is a very important task for maintaining the quality of fish.
In other words, since blood in the fish body causes the fish to spoil (deteriorate in quality or oxidize lipids), by removing all or most of the blood from the fish body, it becomes possible to preserve the fish for a long period of time.

For these reasons, in the past, fish have been subjected to a process of bleeding in order to maintain the freshness of the fish and remove the fishy smell.
Regarding bleeding of fish, a technique is known, as disclosed in Patent Document 1, in which the fish's spinal cord is damaged to keep it alive while reducing its motor function, and fresh water is supplied to the gills of the fish with reduced motor function and the water is passed through the gills, thereby cutting the blood vessels and draining the blood while keeping the fish alive.

Patent No. 4255089

Incidentally, it is known that fish have low levels of umami components (inosinic acid, etc.) immediately after death, but that the levels increase after a long period of time has passed since death.
However, the method of draining blood by passing water through the gills of fish, as disclosed in Patent Document 1, is insufficient to remove all or most of the blood from the fish, and the current situation is that long-term preservation of fish sufficient to significantly increase the umami components has not been achieved.

Therefore, the inventor conducted extensive research and noticed that the kidneys have hematopoietic function and are closely connected to the blood vessels in the fish body, and that a large amount of blood is present in the arteries in addition to the kidneys, which led to the present invention.

The present invention has been made to solve the above-mentioned problems in the prior art, and has an object to provide a blood-draining injection nozzle for use in a fish processing method which enables fish to be preserved for a longer period of time, and as a result, makes it possible to significantly increase the umami components of the fish.

In order to achieve the above object, the blood removal injection nozzle according to the present invention is configured as follows:
(1) A blood draining injection nozzle used for draining blood by inserting a tip portion described below into the kidney and/or artery exposed on the cut surface of the head of a fish and injecting a liquid under pressure,
A knob portion is connected to a hose for supplying liquid, and a nozzle body having a vertically long two-stage cylindrical shape is connected to a front end portion of the knob portion.
a first water passage hole, a second water passage hole, and a third water passage hole which are in communication with each other are formed on the central axis of the knob portion, the nozzle body, and the tip portion thereof, the first water passage hole, the second water passage hole, and the third water passage hole have diameters which decrease in this order;
The nozzle body is characterized in that a plurality of grooves are formed radially around the third water hole on the tip surface of the tip portion of the nozzle body.

By the way, the blood vessels of a fish mainly pass through the center of the body (near the spine) (arteries), but they also run in every direction throughout the body to allow the body to move. For example, the blood vessels of a fish run from the center to the top end of the body and also to the sides. There are also blood vessels in the skin of the fish, through which blood flows.
According to the above-mentioned (1) configuration of the blood draining injection nozzle of the present invention, in particular, the nozzle includes a knob connected to a liquid supply hose and a vertically long two-stage cylindrical nozzle body connected to the front end of the knob, and the first water passage hole, the second water passage hole and the third water passage hole, which are connected to each other, are formed on the central axis of the knob, the nozzle body and the tip part thereof, respectively, and the diameters of the first water passage hole, the second water passage hole and the third water passage hole are smaller in this order, so that the liquid can be forcefully sprayed from the tip of the tip part of the nozzle body. Also, the tip surface of the tip part of the nozzle body is formed radially around the third water passage hole, so that when the tip part of the nozzle body is inserted into the kidney and/or artery exposed on the cut surface of the head of the fish and the liquid is pressed in to perform the blood draining process, the liquid from the tip of the tip part of the nozzle body can be sprayed in multiple directions to reach the blood vessels of the entire fish. As a result, it becomes possible to remove all or most of the blood from the fish, enabling the fish to be preserved for a long period of time that is sufficient to significantly increase the umami components.
Therefore, according to the above-mentioned (1) configuration of the blood-draining spray nozzle of the present invention, it is possible to provide a blood-draining spray nozzle for use in a fish processing method that enables fish to be preserved for a longer period of time, and as a result, makes it possible to significantly increase the umami components of the fish.

In the above-mentioned configuration (1) of the blood removal injection nozzle of the present invention, it is preferable to adopt the following configurations (2) and (3).

(2) An uneven pattern is formed on the outer peripheral surface of the tip portion of the nozzle body.

According to the preferred configuration of (2) above, during the gut removal process, the internal organs and blood in the abdominal cavity of the fish are removed to a certain extent by hand, and then while spraying liquid from the tip of the tip of the nozzle body, the uneven pattern on the tip of the nozzle body catches and scrapes out the remaining internal organs and blood in the abdominal cavity of the fish, making it possible to efficiently and clean the abdominal cavity of the fish.

(3) Between the knob and the hose, an operating portion is interposed for controlling and operating the ejection and stopping of the ejection of liquid from the tip of the tip portion of the nozzle body.

According to the present invention, it is possible to provide a blood draining injection nozzle for use in a fish processing method which enables fish to be preserved for a longer period of time and, as a result, enables the umami components of the fish to be significantly increased.

FIG. 1 is a side view showing a fish (amberjack) to which a fish processing method according to one embodiment of the present invention is applied. FIG. 2 is a perspective view showing a knife also serving as a piercing tool, which is used in the steps of killing the fish alive, cutting the tail, splitting the abdomen, and cutting the head in the fish processing method according to one embodiment of the present invention. FIG. 3 is a perspective view showing a nerve-killing injection nozzle used in the nerve-killing step of the fish processing method according to one embodiment of the present invention. FIG. 4 shows a blood removal spray nozzle in one embodiment of the present invention ((a) is a side view, and (b) is an enlarged end view of (a) as seen from the tip side (the right side of FIG. 4(a))). FIG. 5 is a cross-sectional view showing the internal structure and dimensions of each part of the blood removal spray nozzle in one embodiment of the present invention. FIG. 6(a) is a perspective view showing a live-killing step in a fish processing method according to one embodiment of the present invention, and FIG. 6(b) is a perspective view showing a tail cutting step in the fish processing method. FIG. 7 is a perspective view showing the nerve-killing step in the fish processing method according to one embodiment of the present invention. FIG. 8 is a side view showing the gutting and "gut" removing steps of the fish processing method according to one embodiment of the present invention. FIG. 9 is a side view showing the first and second bleeding steps in the fish processing method according to one embodiment of the present invention. FIG. 10 is an enlarged schematic diagram of the cut surface of the head in FIG. 9 as viewed from the direction of arrow B. FIG. 11 is a graph showing the change in umami components during refrigerated storage of a fish (amberjack) that has been subjected to a fish processing method according to one embodiment of the present invention.

The present invention will be described in more detail below with reference to preferred embodiments. However, the following embodiments are merely examples of the present invention, and the present invention is not limited thereto.

[Fish to which the fish processing method is applied]
First, a description will be given of fish to which a fish processing method according to one embodiment of the present invention is applied.
The fish processing method of the present invention is applicable to a wide range of fish, and can be applied to both farmed fish and wild fish, such as amberjack and yellowtail. In this embodiment, as an example, application to amberjack shown in FIG. 1 will be described.
FIG. 1 is a side view showing a fish (amberjack) to which the fish processing method of the present embodiment is applied.

As shown in Figure 1, behind the gill cover 2 of a fish (Amberjack) 1, there is a pericardial cavity 3, which is a body cavity that houses the heart, and this pericardial cavity 3 is separated from the abdominal cavity 4, which is a body cavity that houses the organs of the digestive system, by a peritoneum 10. In addition, in the center of the fish body, there are a backbone 5, kidneys 6, arteries 7, and a spinal cord (nerve) 8, and in particular, the kidneys 6 and arteries 7 are separated from the abdominal cavity 4 by the peritoneum 10.
In FIG. 1, reference numerals 9, 11, 12, 13 and 14 respectively indicate the brain, the head, the tail, a cut surface of the tail and a cut surface of the head.

[Tools used in fish processing methods]
Next, the configuration of an apparatus used in the fish processing method according to one embodiment of the present invention will be described with reference to FIGS.

FIG. 2 is a perspective view showing a knife also serving as a piercing tool, which is used in the live-killing process, tail cutting process, belly splitting process and head cutting process of the fish processing method of this embodiment; FIG. 3 is a perspective view showing a nerve-killing spray nozzle used in the nerve-killing process of the fish processing method; FIG. 4 is a diagram showing a blood-draining spray nozzle of this embodiment ((a) is a side view, and (b) is an enlarged end view of (a) as seen from the tip side (the right side of FIG. 4(a))); and FIG. 5 is a cross-sectional view showing the internal structure and dimensions of each part of the blood-draining spray nozzle.

(Kitchen knife)
As shown in FIG. 2, the knife 15 used in the fish processing method of this embodiment comprises a roughly rectangular ring-shaped handle portion 15a and a right-angled triangular blade portion 15b having a cutting edge 15c fixed to the tip of the handle portion 15a.
The blade 15b of the knife 15 is used to handle the fish 1 that will be eaten after processing, and is therefore made of stainless steel, which is resistant to rust.
By using this knife 15, during the live-killing process, the ring-shaped handle 15a of the knife 15 can be grasped by passing the fingers other than the thumb through the hole in the handle 15a, and the tip (C) of the blade 15c can be pierced into the head 11 of the fish 1 to destroy the brain 9 of the fish 1 (use as a piercing tool; see Figures 1 and 6(a)).
The knife 15 is also used in the tail cutting process, the gutting process and the head cutting process (used as a normal knife; see Figs. 1, 6(b) and 8).

(Nerve tightening spray nozzle)
As shown in Figure 3, the nerve-killing injection nozzle 16 used in the fish processing method of this embodiment includes a nozzle 16a having a tip 16b formed in a generally conical shape whose diameter decreases toward the tip, which is connected to a water supply hose 18 (see Figure 7), and a vertically elongated cylindrical injection port 16c for injecting water, which is provided at the tip of the nozzle 16a.
The nozzle 16a further includes a knob 16d having a generally hexagonal prism shape formed continuous with the rear end of the tip 16b, and a connecting portion 16e having a male thread formed continuous with the rear end of the knob 16d. By holding the knob 16d and screwing it into a hose connecting fitting (not shown) having a female thread, the nerve tightening jet nozzle 16 can be easily connected to the hose 18 via the hose connecting fitting.
The nerve-killing injection nozzle 16 is made of stainless steel, which is resistant to rust, since it handles the fish 1 that will be eaten after processing.
By using the nerve-tightening jet nozzle 16, it becomes easier to position the nozzle at the desired position during the nerve-tightening process, and the water pressure from the jet can be concentrated at one point, making it easier to remove the spinal cord (nerve) 8 (see Figures 1 and 7).

(Blood removal nozzle)
As shown in Figures 4 and 5, the blood removal spray nozzle 17 of this embodiment comprises a knob 17a in the shape of a substantially hexagonal prism that is connected to a water supply hose 18 (see Figures 8 and 9), and a nozzle body 17b in the shape of a vertically long cylinder that is smoothly connected to the front end of the knob 17a. A tip portion 17c of the nozzle body 17b is formed to have a slightly smaller diameter, and a male screw is provided on the outer circumferential surface.
A first water hole 17e, a second water hole 17f, and a third water hole 17g that communicate with each other are formed on the central axis of the knob 17a, the nozzle body 17b, and its tip portion 17c, respectively. The diameters of the first water hole 17e, the second water hole 17f, and the third water hole 17g decrease in this order, so that water can be forcefully sprayed from the tip of the tip portion 17c.
The dimensions of each part of the bleeding injection nozzle 17 are as shown in Fig. 5, but are not limited to these dimensions. In addition, since the bleeding injection nozzle 17 handles the fish 1 to be eaten after processing, it is made of stainless steel which is resistant to rust (corrosion resistance).

A cross groove 17d is formed around the third water hole 17g on the tip surface of the tip portion 17c of the nozzle body 17b. The cross groove 17d has a groove width of about 0.7 mm to about 0.9 mm, preferably about 0.8 mm. The cross groove 17d also has a groove depth of about 0.7 mm to about 0.9 mm, preferably about 0.8 mm.

A male screw portion for connection is provided at the rear end of the knob portion 17a. A hose 18 is connected to the male screw portion at the rear end of the knob portion 17a via an operating portion 19, and by operating an operating button 19a of the operating portion 19, water can be controlled to be sprayed and stopped from the tip of the tip portion 17c of the nozzle body 17b. Specifically, water is sprayed from the tip of the tip portion 17c of the nozzle body 17b only while the operating button 19a is pressed.

According to the above-described configuration of the blood draining jet nozzle 17, in particular, the cross groove 17d is formed around the third water hole 17g on the tip surface of the tip portion 17c of the nozzle body 17b, so that when the tip portion 17c of the blood draining jet nozzle 17 is inserted into the kidney 6 or the artery 7 and water is injected under pressure to perform the first and second blood draining steps described below, water from the tip of the tip portion 17c of the nozzle body 17b can be sprayed in multiple directions to reach the blood vessels of the entire fish. As a result, it is possible to drain all or most of the blood from the fish, and the fish 1 can be preserved for a long period of time that is sufficient to significantly increase the umami components.
Therefore, according to the configuration of the blood-draining spray nozzle 17 of this embodiment, it is possible to provide a blood-draining spray nozzle for use in a fish processing method that enables the fish 1 to be preserved for an even longer period of time, and as a result, enables the umami components of the fish 1 to be significantly increased.

Furthermore, according to a preferred configuration in which a male thread is screwed onto the outer peripheral surface of the tip portion 17c of the nozzle body 17b, during the "gut" removal process described below, after removing a certain amount of the internal organs and blood from the abdominal cavity 4 of the fish 1 by hand, the remaining internal organs and blood can be hooked and scraped out by the male thread of the tip portion 17c while spraying water from the tip of the tip portion 17c of the nozzle body 17b, thereby making it possible to efficiently and clean the abdominal cavity 4 of the fish 1.

[How to process fish]
Next, a method for processing fish according to one embodiment of the present invention will be described with reference to Figs.

Figure 6(a) is an oblique view showing the live-killing process of the fish processing method in this embodiment, Figure 6(b) is an oblique view showing the tail cutting process of the fish processing method, Figure 7 is an oblique view showing the nerve-killing process of the fish processing method, Figure 8 is a side view showing the belly splitting process and the "guts" removal process of the fish processing method, Figure 9 is a side view showing the first and second bleeding processes of the fish processing method, Figure 10 is an enlarged schematic view of the head cut surface in Figure 9 as viewed from the direction of arrow B, and Figure 11 is a graph showing the change in umami components of a fish (amberjack) that has been subjected to the fish processing method during refrigerated storage.

(Preprocessing)
In this embodiment, before the bleeding is performed, the live-killing process, the tail cutting process, and the nerve-killing process are performed in this order. That is, in this embodiment, the spinal cord (nerves) 8 of the fish (Amberjack) 1 is removed to stop the motor function, and the fish (Amberjack) 1 is put in a state equivalent to a hemiplegia, and then the bleeding is performed.

Specifically, the spinal cord (nerve) 8 is removed as follows.
That is, first, as shown in Figures 1, 2 and 6(a), the ring-shaped handle 15a of the knife (piercing tool) 15 is grasped by passing the fingers other than the thumb through the hole in the handle 15a, and the tip (C) of the blade 15c is pierced into the head 11 of the fish (amberjack) 1 to destroy the brain 9 of the fish (amberjack) 1 (killing process).
Next, as shown in Figures 1, 2 and 6(b), the tail 12 of the fish (Amberjack) 1 is cut off at the tail cut surface 13 using a knife 15 (tail cutting step). As a result, the spinal cord (nerve) 8 is exposed on the tail cut surface 13 as shown in Figures 1 and 7. At this time, the artery 7 is also exposed on the tail cut surface 13.
Next, as shown in Figures 1, 3 and 7, the nozzle 16c of a nerve-clamping nozzle 16 connected to a hose 18 is inserted into the spinal cord (nerve) 8 exposed on the cut surface 13 of the tail, and water is sprayed (pressed in) to remove the spinal cord (nerve) 8 from the fish's body and stop the motor function of the fish (amberjack) 1 (nerve-clamping process).

Through the above steps of killing the fish alive, cutting the tail and killing the nerves, the fish's brain is killed and its spinal cord (nerves) is removed to stop its motor functions, making it possible to put the fish in a state equivalent to hemiplegia. As a result, energy consumption is reduced and lactic acid does not accumulate, preventing oxidation in the body.

In this embodiment, the disembowelment process and the gutting process are carried out in this order before the blood is removed.

Specifically, the removal of the "guts" is carried out as follows.
That is, first, as shown in Figures 2, 4, 5 and 8, the abdomen of the fish (Amberjack) 1 is cut open using a knife 15 (see arrow A in Figure 8, abdominal splitting process), and the internal organs and blood in the abdominal cavity 4 are removed (gutting process). In the gutting process, the internal organs and blood in the abdominal cavity 4 of the fish (Amberjack) 1 are removed to a certain extent by hand, and the remaining internal organs and blood are scraped out by hooking them with the male screw of the tip portion 17c of the nozzle body 17b of the bleeding injection nozzle 17 while spraying water from the tip of the tip portion 17c. This allows the abdominal cavity 4 of the fish (Amberjack) 1 to be washed efficiently and cleanly.

In this case, in order to minimize leakage of the water pressed into the kidneys 6 and arteries 7 outside the fish body during the first and second bleeding steps described below, it is preferable to leave the peritoneum 10 at the boundary between the kidneys 6 and arteries 7 and the abdominal cavity 4 intact.

Conventional methods for draining the blood of fish involve passing water through the gills of the fish (Patent Document 1). In order to drain the blood efficiently without allowing water to leak out of the fish's body, it was necessary to drain the blood while leaving behind the "guts," which are not edible parts of the fish.
In contrast, the fish processing method of this embodiment drains the blood of the fish (Amberjack) 1 by forcing water into the fish body through the kidneys 6 and/or arteries 7, so that it is possible to drain the blood efficiently even if the "guts" are not left. Therefore, by using the fish processing method of this embodiment, it becomes possible to quickly process the "guts," which are not edible.

(Blood removal process)
Next, as shown in Figures 1, 2 and 9, the head 11 of the fish (Amberjack) 1 is cut off at the head cut surface 14 using a knife 15 (head cutting step). This results in the kidney 6 and the artery 7 being exposed on the head cut surface 14 as shown in Figures 9 and 10.
Next, water is forced into the fish body through the kidneys 6 from the cut surface 14 of the head, thereby discharging the blood of the fish (Amberjack) 1 from the body to remove the blood (first bleeding process).
Specifically, as shown in FIG. 9, tip portion 17c of a blood removal jet nozzle 17 connected to a hose 18 via an operating part 19 is inserted into the kidney 6 exposed on the cut surface 14 of the head, and water is sprayed to remove blood.

The fish processing method of this embodiment, which includes the head cutting step and the first bleeding step, has the following advantages.
That is, since the kidneys 6 have a hematopoietic function and are closely connected to the blood vessels in the fish body, water can be distributed to the blood vessels of the entire fish body by forcing water into the fish body through the kidneys 6. As a result, it becomes possible to remove all or most of the blood from the fish body, and it becomes possible to preserve the fish (Amberjack) 1 for a longer period of time, which is sufficient to significantly increase the umami components such as inosinic acid.
Therefore, according to the configuration of the fish processing method of this embodiment, it is possible to provide a fish processing method that enables the fish (amberjack) 1 to be preserved for an even longer period of time, and as a result, enables the umami components of the fish (amberjack) 1 to be significantly increased.
Furthermore, according to the configuration of the fish processing method of this embodiment, as described above, it is possible to remove all or most of the blood from the fish body, so that when the fish (amberjack) 1 is cut into fillets for sashimi or the like, problems such as blood pooling and a poor appearance do not occur.

Furthermore, during the first bleeding process, a bleeding jet nozzle 17 is used in which a cross groove 17d is formed around the third water hole 17g on the tip surface of the tip portion 17c of the nozzle body 17b, so that water from the tip of the tip portion 17c of the nozzle body 17b can be sprayed in multiple directions to reach the blood vessels of the entire fish.

Finally, water is forced into the fish body through the artery 7 from the cut surface 14 of the head, thereby discharging the blood of the fish (Amberjack) 1 from the body to remove the blood (second bleeding process).
Specifically, as shown in FIG. 9, tip portion 17c of a blood removal jet nozzle 17 connected to a hose 18 via an operating part 19 is inserted into the artery 7 exposed on the cut surface 14 of the head, and water is sprayed to remove blood.

Furthermore, the fish processing method of this embodiment including the second bleeding step provides the following advantageous effects.
That is, since a large amount of blood is present not only in the kidneys 6 but also in the arteries 7, by forcing water into the fish body through the arteries 7, it becomes possible to further drain the blood from the entire fish body.

[Evaluation of freshness and umami components]
The fish (Amber tuna) 1 processed as described above was cut into fillets and stored in a refrigerator for 14 days, after which the freshness and changes in umami components were evaluated.

(Freshness evaluation)
Adenosine triphosphate (ATP) in fish muscle is decomposed by related enzymes after the fish dies through the following pathway: adenosine triphosphate (ATP) is decomposed to adenosine diphosphate (ADP), adenylic acid (AMP), inosinic acid (IMP), inosine (HxR), and finally to hypoxanthine (Hx). This decomposition pathway is constant regardless of the type of fish.
In light of the fact that adenosine triphosphate (ATP) decreases and inosine (HxR) and hypoxanthine (Hx) are produced as freshness decreases, the ratio of the amount of inosine (HxR) and hypoxanthine (Hx) to the amount of all the above substances is defined as the K value (%) as shown in the following (Equation 1), and is used as an index for quantitatively evaluating the freshness of fish. The lower the K value (%), the higher the freshness.

The change in K value (%) of fish (Amberjack) 1 subjected to the processing method of this embodiment is shown in Table 1 below.

As a comparative example, the change in K value (%) of a fish (Amberjack) that was bled by a conventional method such as bleeding is shown in Table 2 below.

As shown in Tables 1 and 2 above, the fish (Amber tuna) 1 treated with the processing method of this embodiment has a smaller increase in K value (%) over time than the fish (Amber tuna) bled with the conventional method. This shows that the fish (Amber tuna) 1 treated with the processing method of this embodiment has a smaller decrease in freshness.

(Evaluation of umami components)
FIG. 11 shows the results of measuring the umami components of a fish (Amberjack) 1 that was treated by the method of this embodiment and a fish (Amberjack) that was bled by a conventional method such as bleeding.
The horizontal axis of the graph in Fig. 11 indicates the number of days of storage [days], and the vertical axis indicates the inosinic acid content [µmol/g]. The inosinic acid content is an index for quantitatively evaluating umami components, and a higher value indicates a higher amount of umami components.

As shown in Fig. 11, the inosinic acid content of the fish (Amber amberjack) 1 treated with the treatment method of this embodiment peaked at 9.0 [μmol/g] on the third day of storage, but gradually decreased to 5.5 [μmol/g] on the 14th day of storage. In contrast, the inosinic acid content of the fish (Amber amberjack) bled by the conventional method peaked at 8.3 [μmol/g] on the third day of storage, but gradually decreased to 4.3 [μmol/g] on the 14th day of storage. This shows that the decrease in umami components is suppressed in the fish (Amber amberjack) 1 treated with the treatment method of this embodiment.

In the above embodiment, the first and second bleeding steps are performed using the tool (blood draining injection nozzle 17) shown in Figures 4 and 5. However, the present invention is not necessarily limited to such a configuration. Any tool may be used as long as it can inject liquid such as water into the fish body through the kidney or artery from the cut surface of the head of the fish and drain the blood from the fish body.

In the above embodiment, the first bleeding process in which water is forced into the fish body from the cut surface 14 of the head through the kidneys 6 to drain the blood of the fish 1 from the fish body, and the second bleeding process in which water is forced into the fish body from the cut surface 14 of the head through the artery 7 to drain the blood of the fish 1 from the fish body are performed in this order. However, the present invention is not necessarily limited to this configuration. The first bleeding process and the second bleeding process may be performed in the opposite order, or simultaneously.

In the above embodiment, the first and second bleeding steps are included. However, the present invention is not necessarily limited to this configuration. It is optional whether or not to perform the second bleeding step, and the intended object of the present invention is achieved as long as at least the first bleeding step is included.

In the above embodiment, the tail cutting step is performed by cutting off the tail 12 of the fish 1 at the tail cutting surface 13. However, the present invention is not limited to this configuration. In the tail cutting step, the tail of the fish may be cut at least until the spinal cord is exposed.

In the above embodiment, the head cutting step includes cutting off the head 11 of the fish 1 at the head cut surface 14. However, the present invention is not necessarily limited to this configuration. In the head cutting step, the head of the fish may be cut at least until the kidney or the artery is exposed.

In the above embodiment, the nerve-clamping step is performed by injecting a liquid such as water into the cut surface 13 of the tail of the fish 1 at a location where the spinal cord (nerve) 8 is located, thereby removing the spinal cord (nerve) 8 and stopping the motor function. However, the present invention is not necessarily limited to such a configuration. It is optional whether or not to include the nerve-clamping step.

In the above embodiment, the blood removal spray nozzle 17 is described as having a cross groove 17d formed around the third water passage hole 17g on the tip surface of the tip portion 17c of the nozzle body 17b. However, the present invention is not necessarily limited to this configuration. It is sufficient that a plurality of grooves are formed radially around the water passage hole on the tip surface of the tip portion of the nozzle body.

In the above embodiment, a male screw is screwed on the outer peripheral surface of the tip portion 17c of the nozzle body 17b. However, the present invention is not necessarily limited to this configuration. It is sufficient that an uneven pattern is formed on the outer peripheral surface of the tip portion of the nozzle body, and the shape of the uneven pattern is arbitrary. In addition, it is also arbitrary whether or not to form an uneven pattern.

In the above embodiment, the blood removal jet nozzle 17 is connected to the hose 18 via the operation unit 19. However, the present invention is not necessarily limited to this configuration. The blood removal jet nozzle may be directly connected to the hose.

In the above embodiment, the blood-removal spray nozzle 17 is made of stainless steel. However, the present invention is not necessarily limited to this configuration. The blood-removal spray nozzle may be made of other metals that are resistant to corrosion. Also, it may be made of plastic as long as it has a certain degree of hardness.

1. Fish (Amberjack)
2. Opercula 3. Pericardial cavity 4. Abdominal cavity 5. Spine 6. Kidneys 7. Arteries 8. Spinal cord (nerves)
9 Brain 10 Peritoneum 11 Head 12 Tail 13 Cut surface of tail 14 Cut surface of head 15 Knife (piercing tool)
15a Handle 15b Blade 15c Blade tip 16 Nerve tightening jet nozzle 16a Base 16b Tip 16c Jet nozzle 16d Handle 16e Connection 17 Bleeding jet nozzle 17a Handle 17b Nozzle body 17c Tip 17d Cross groove 17e First water hole 17f Second water hole 17g Third water hole 18 Hose 19 Operation section 19a Operation button

Claims (3)

A blood draining injection nozzle for use in a blood draining process by inserting a tip portion described later into a kidney and/or an artery exposed on a cut surface of a fish head and injecting a liquid under pressure,
A knob portion is connected to a hose for supplying liquid, and a nozzle body having a vertically long two-stage cylindrical shape is connected to a front end portion of the knob portion.
a first water passage hole, a second water passage hole, and a third water passage hole which are in communication with each other are formed on the central axis of the knob portion, the nozzle body, and the tip portion thereof, the first water passage hole, the second water passage hole, and the third water passage hole have diameters which decrease in this order;
A blood removal spray nozzle characterized in that a plurality of grooves are formed radially around the third water hole on the tip surface of the tip portion of the nozzle body. 2. The blood removal spray nozzle according to claim 1, wherein an uneven pattern is formed on the outer peripheral surface of the tip portion of said nozzle body. 3. The blood removal spray nozzle according to claim 1, wherein an operating part is interposed between said knob and said hose for controlling and operating the spraying and stopping of spraying of liquid from the tip of the tip portion of said nozzle body.

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