JP2006230249A - Method for processing mackerel globe fish capable of recognizing poisonous mackerel globe fish and processed product - Google Patents

Method for processing mackerel globe fish capable of recognizing poisonous mackerel globe fish and processed product Download PDF

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JP2006230249A
JP2006230249A JP2005047524A JP2005047524A JP2006230249A JP 2006230249 A JP2006230249 A JP 2006230249A JP 2005047524 A JP2005047524 A JP 2005047524A JP 2005047524 A JP2005047524 A JP 2005047524A JP 2006230249 A JP2006230249 A JP 2006230249A
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mackerel
skin
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poison
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Toshizo Kai
寿三 諧
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EISUI BOEKI KK
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing a mackerel globe fish so as to cook easily afterwards by removing middle bones and capable of recognizing a poisonous mackerel globe fish, and a processed product. <P>SOLUTION: This method for processing the mackerel globe fish comprises a first process of cutting off its head part 10 at its neck part 12 by leaving a skin 11 of its abdominal side, a second process of peeling off the abdominal side skin 11 remained on cutting off, together with back side skin 14 simultaneously up to the frontal side of a back fin 1, a third process of removing viscera 17 displaced from its trunk body 16 as an attached form with the abdominal side skin on peeling it off, a fourth process of removing the middle bones 23 by cutting-in notches 21, 22 on the trunk body 16 removed with the viscera 17 and a fifth process of returning the skin peeled up to the position of the back fin 15 to the original position for covering and restoring its outer appearance. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、無毒なさばふぐと有毒な毒さばふぐを区別可能で、しかも内臓や中骨が除去されたさばふぐの加工方法及び加工品に関する。 The present invention relates to a processing method and a processed product of a mackerel that can distinguish between a non-toxic mackerel and a toxic poison mackerel, and from which the internal organs and middle bones have been removed.

ふぐには多くの種類があるが、大別して有毒のものと無毒のものに分かれる。日本国内で漁獲され、更には外国から輸入される「白さばふぐ（Lagocephalus wheeleri)」と「黒さばふぐ」(Lagocephalus gloveri)が無毒であることは公知の事実であるが、南支那海には黒さばふぐに似て有毒な毒さばふぐがいるので、食品の安全確保を図る目的から、有毒ふぐ混入の有無について、厚生省の厳格な輸入食品検査を受ける必要があるのが現状である。
無毒であるか否かの見分け方は、一般には体背面の小さなとげの位置で見分ける。小さなとげが、頭部から始まり背鰭起部に達しないのが無毒、他方、体背面の小さなとげが背鰭起部に達するのが有毒種とされている。また、その他の毒さばふぐの特徴として、背鰭のつけ根が黒いこと、尾鰭の下方は上方より短く白いものが多く、深い切れ込みがあること等があり、これによっても区別できる。 There are many types of puffers, but they are roughly divided into toxic and non-toxic. It is a well-known fact that “Lagocephalus wheeleri” and “Lagocephalus gloveri”, which are caught in Japan and imported from abroad, are non-toxic. There is a poisonous mackerel that resembles black mackerel, so it is necessary to undergo strict import food inspection by the Ministry of Health and Welfare for the presence or absence of toxic puffer in order to ensure food safety.
Generally, the method of distinguishing whether or not it is nontoxic is identified by the position of a small thorn on the back of the body. The small thorns start from the head and do not reach the dorsal ridge, while the small thorns on the back of the body reach the dorsal ridge. In addition, other poisonous fugu characteristics are that the root of the dorsal fin is black, the bottom of the caudal fin is shorter and whiter than the upper part, and there are deep cuts, etc., which can also be distinguished.

このような毒さばふぐと区別するさばふぐの加工方法としては、出願人が先に提案した特許文献１があり、ふぐの頭部を腹側の皮を残す形で首部で切断し、背鰭の部分まで皮を剥がして内臓を除去し、再度もとの形に収める技術が開示されている。 As a processing method of mackerel fugu to distinguish from such poison mackerel, there is Patent Document 1 previously proposed by the applicant, and the head of the puffer is cut at the neck in the form of leaving the skin on the ventral side, A technique is disclosed in which the skin is peeled off to remove the internal organs, and the original shape is restored.

特開２００３−２９９４３６号公報JP 2003-299436 A

しかしながら、この方法においては確かに内臓は除去されているので、ある程度の腐敗の促進はくい止められ、更に背鰭周りの皮や尾鰭がそのまま残っているので、毒さばふぐの検査は可能であるが、ふぐ肉（即ち、胴体）内に中骨が残っており、頭部に連結した皮を完全に除去した後、更に解体して中骨を除去する必要があり、極めて手間であった。 However, in this method, the internal organs are certainly removed, so the promotion of corruption to some extent is stopped, and the skin and tail fins around the dorsal fin remain, so it is possible to inspect the poisonous fugu, The bone remains in the puffer meat (that is, the trunk), and after removing the skin connected to the head completely, it is necessary to further disassemble and remove the bone, which is very troublesome.

本発明はかかる事情に鑑みてなされたもので、中骨を除去してその後の調理も容易な毒さばふぐを識別可能なさばふぐの加工方法及び加工品を提供することを目的とする。 The present invention has been made in view of such circumstances, and an object of the present invention is to provide a processing method and a processed product of a mackerel blowfish that can identify a poison mackerel blowfish that can be easily cooked after removing the middle bone.

前記目的に沿う本発明に係る毒さばふぐを識別可能なさばふぐの加工方法は、ふぐの頭部を腹側の皮を残す形でその首部で切り離す第１工程と、切り離した際残した腹側の皮と、背側の皮を同時に、背鰭の手前側の位置まで剥がす第２工程と、剥がした際に腹側の皮に付着する形で胴体から外れた内臓を取り除く第３工程と、内臓が取り除かれた胴体に切れ目を入れて中骨を取り除く第４工程と、背鰭の位置まで剥がした皮を、元の位置に戻して再び被覆し、外形復元する第５工程とを有する。 The processing method of the mackerel blowfish which can identify the poison mackerel blowfish according to the present invention in accordance with the above-mentioned object is the first step of separating the puffer head at the neck portion in the form of leaving the skin on the ventral side, and the belly left after the cut off A second step of peeling the skin on the side and the skin on the dorsal side to the position on the near side of the dorsal fin; a third step of removing internal organs removed from the body in a form that adheres to the abdominal skin when peeled; It has a fourth step of removing the inner bone by cutting the trunk from which the internal organs have been removed, and a fifth step of returning the skin peeled to the position of the dorsal fin to the original position and covering it again to restore the outer shape.

ここで、本発明に係る毒さばふぐを識別可能なさばふぐの加工方法において、前記第３工程の後に、背鰭と尾鰭との間にある皮を胴体に付着させた状態で、尻鰭の付け根に切り込みを入れて、剥がした皮を更に尻鰭から外して尾鰭の手前位置まで剥がす中間加工工程を設けるのが好ましい。
そして、前記第４工程における中骨の除去にあっては、中骨の両側に切れ目を入れて更に切れ目の底部を鋏又はカッターで切断するのがよい。
また、本発明に係る毒さばふぐを識別可能なさばふぐの加工方法において、前記第１工程で処理されるふぐは水揚げ直後のものであり、前記第５工程で処理されたふぐは急速冷凍されてマイナス１８℃以下で、かつ例えばマイナス２５℃以上に保持されるのが好ましい。
前記目的に沿う本発明に係るさばふぐ加工品は、以上の発明方法によって製造される。 Here, in the processing method of the mackerel which can identify the poison mackerel according to the present invention, the base of the buttocks is attached after the third step with the skin between the dorsal fin and the tail fin attached to the trunk. It is preferable to provide an intermediate processing step in which an incision is made and the peeled skin is further removed from the buttocks and peeled to a position just before the tail fin.
In the removal of the middle bone in the fourth step, it is preferable to make a cut on both sides of the middle bone and further cut the bottom of the cut with a scissors or a cutter.
Moreover, in the processing method of the mackerel which can identify the poison mackerel according to the present invention, the puffer processed in the first step is immediately after landing, and the puffer processed in the fifth step is quickly frozen. It is preferable that the temperature be kept at minus 18 ° C. or lower, for example, at minus 25 ° C. or higher.
The mackerel processed product according to the present invention that meets the above object is manufactured by the above-described inventive method.

請求項１〜４記載の毒さばふぐを識別可能なさばふぐの加工方法及び請求項５記載の加工品は、背鰭と尾鰭の間にある皮を残した状態で内臓及び中骨を抜くので、毒さばふぐの識別が容易である。
また、中骨も除去されているので、その後の調理が容易で頭部付きの皮を引っ張って胴体から外せば、そのまま中骨なしの肉となる。
特に、請求項２記載の毒さばふぐを識別可能なさばふぐの加工方法は、第３工程の後に、背鰭と尾鰭との間にある皮を胴体に付着させた状態で、尻鰭の付け根に切り込みを入れているので、剥がした皮を更に尻鰭から外す作業が容易に行われる。ふぐの下側の皮を尾鰭まで剥がすと内臓を除去した状態の胴体が露出し、中骨の除去作業が容易となる。
請求項３記載の毒さばふぐを識別可能なさばふぐの加工方法においては、中骨の両側に切れ目を入れて更に切れ目の底部を鋏又はカッターで切断するので、内臓を囲む肋骨のないさばふぐの場合には簡単に中骨を除去できる。
そして、請求項４記載の毒さばふぐを識別可能なさばふぐの加工方法によって新鮮なふぐを鮮度を失わない状態で搬送できる。 Since the processing method of the mackerel that can identify the poison mackerel according to claims 1 to 4 and the processed product according to claim 5, the viscera and the middle bone are removed with the skin between the dorsal fin and the caudal fin remaining, so It is easy to identify poisonous blowfish.
In addition, since the middle bone is also removed, it is easy to cook afterwards, and if the skin with the head is pulled and removed from the trunk, the meat without the middle bone is obtained as it is.
In particular, the method for processing a poisonous blowfish according to claim 2 is characterized in that, after the third step, the skin between the dorsal fin and the tail fin is attached to the torso with the skin between the dorsal fin and the taillid attached to the trunk. Since the cut is made, the work of removing the peeled skin from the buttock can be easily performed. When the lower skin of the puffer is peeled to the caudal fin, the body with the internal organs removed is exposed, and the removal work of the middle bone becomes easy.
In the processing method of the mackerel which can identify the poison mackerel according to claim 3, since the cut is made on both sides of the middle bone and the bottom of the cut is further cut with a scissors or a cutter, the mackerel without the rib surrounding the internal organs. In this case, the middle bone can be easily removed.
And the fresh blowfish can be conveyed in the state which does not lose freshness by the processing method of dry blowfish which can identify poisonous blowfish according to claim 4.

続いて、添付した図面を参照しつつ、本発明を具体化した実施の形態につき説明し、本発明の理解に供する。
ここで、図１〜図６は本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法の加工手順の説明図である。 Next, embodiments of the present invention will be described with reference to the accompanying drawings for understanding of the present invention.
Here, FIGS. 1-6 is explanatory drawing of the process sequence of the processing method of the mackerel blowfish which can identify the poison mackerel blowfish which concerns on one embodiment of this invention.

図１に示すように、本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法は、ふぐの頭部１０を腹側の皮１１を残す形でその首部１２で切り離す（第１工程）。ここで、腹側の皮１１を残すとは胸鰭１３の付け根部分まで包丁を入れることをいう。これによって、頭部１０と胴部を連結している背骨及び胴体１６は切断される。
次に、図２に示すように、残した腹側の皮１１と、背側の皮１４を同時に、背鰭１５の手前側の位置まで剥がす（第２工程）。そして、これらの皮１１、１４を剥がした際に腹側の皮１１に付着する形で胴体（肉と中骨）１６から外れた内臓１７を取り除き（第３工程）水洗いを行う。 As shown in FIG. 1, the processing method of the mackerel blowfish which can identify the poison mackerel blowfish according to one embodiment of the present invention separates the blowfish head 10 from its neck 12 while leaving the skin 11 on the ventral side. (First step). Here, leaving the skin 11 on the ventral side means putting a knife up to the base of the chest 13. As a result, the spine and the trunk 16 connecting the head 10 and the trunk are cut.
Next, as shown in FIG. 2, the remaining abdominal skin 11 and the back skin 14 are peeled off simultaneously to the position on the near side of the dorsal fin 15 (second step). Then, when the skins 11 and 14 are peeled off, the viscera 17 removed from the trunk (meat and middle bone) 16 in a form that adheres to the skin 11 on the abdominal side is removed (third step) and washed with water.

この後、図３に示すように、背鰭１５と尾鰭１８との間にある皮１９（図１参照）を肉（即ち胴体１６）に付着させた状態で、尻鰭２０の付け根に包丁等で切り込みを入れて、剥がした皮１１、１４を更に尻鰭２０から外して尾鰭１８の手前位置まで剥がす（中間加工工程）。
そして、図４に示すように、内臓１７が取り除かれた胴体１６の中骨２３の両側位置に切れ目２１、２２を入れ、図５に示すように、更に切れ目２１、２２の底部位置に鋏又はカッターを入れて中骨２３を除去する（第４工程）。
以上の工程が終了した後、図６に示すように、背鰭１５の位置まで剥がした皮１１、１４を、元の位置に戻して胴体１６を被覆し、外形を復元する（第５工程）。なお、図６において符号２４は、皮１１、１４が胴体１６から剥がされた境界線を示す。 Thereafter, as shown in FIG. 3, with a skin 19 (see FIG. 1) between the dorsal fin 15 and the tail fin 18 attached to the meat (that is, the trunk 16), a knife or the like is attached to the base of the buttocks 20 A cut is made and the peeled skins 11 and 14 are further removed from the buttocks 20 and peeled to the position just before the tail fin 18 (intermediate processing step).
Then, as shown in FIG. 4, cuts 21 and 22 are made at both side positions of the middle bone 23 of the trunk 16 from which the internal organs 17 have been removed, and as shown in FIG. A cutter is inserted to remove the middle bone 23 (fourth step).
After the above steps are completed, as shown in FIG. 6, the skins 11 and 14 peeled to the position of the dorsal fin 15 are returned to their original positions to cover the body 16, and the outer shape is restored (fifth step). In FIG. 6, reference numeral 24 indicates a boundary line where the skins 11 and 14 are peeled off from the body 16.

この状態で、背鰭１５と尾鰭１８との間の皮１９は胴体１６から離されることはなく、また、背鰭１５の手前側の皮（即ち、背側の皮１４）も残っており、更には尾鰭１８も残っているので、毒さばふぐの検査を行うことはできる。
この加工処理は現地でさばふぐを水揚げした後、直ちに行われ、加工されたふぐ（さばふぐ加工品）は急速冷凍し、−１８℃以下に保持されて所定のパッケージに入れて輸送される。ここで、パッケージは浅底の容器で各ふぐの背中を上にして並べて配置すると、一目で各ふぐの判定ができる。 In this state, the skin 19 between the dorsal fin 15 and the tail fin 18 is not separated from the torso 16, and the skin on the front side of the dorsal fin 15 (ie, the dorsal skin 14) remains, and Since the caudal fin 18 remains, it is possible to inspect the poison mackerel.
This processing is carried out immediately after landing the mackerel at the site, and the processed mackerel (the mackerel processed product) is quickly frozen, kept at −18 ° C. or lower, and transported in a predetermined package. Here, if the packages are arranged in a shallow container with the backs of the puffers facing up, each puffer can be determined at a glance.

前記実施の形態においては、中間加工工程を設けて、尻鰭２０の付け根に包丁等で切り込みを入れて、剥がした皮１１、１４を更に尻鰭２０から外して尾鰭１８の手前位置まで剥がしているが、尻鰭２０から尾鰭１８の間にある皮を胴体１６から剥がさないで、中骨２３の全部又は相当部分を除去する場合、更に胴体１６内に刃物（例えば、鋏やカッター）を入れて除去する場合、尻鰭２０部分までの中骨２３を除去する場合も本発明は適用される。 In the above embodiment, an intermediate processing step is provided, a cut is made at the base of the buttocks 20 with a knife or the like, and the peeled skins 11 and 14 are further removed from the buttocks 20 and peeled to a position just before the tail fin 18. However, when removing all or a substantial part of the middle bone 23 without removing the skin between the buttocks 20 and the tail fin 18 from the body 16, further insert a blade (for example, a hook or a cutter) into the body 16. The present invention is also applied to the case of removing the middle bone 23 up to the buttocks 20 portion.

本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法の加工手順の説明図である。It is explanatory drawing of the processing procedure of the processing method of the mackerel which can identify the poison mackerel which concerns on one embodiment of this invention. 本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法の加工手順の説明図である。It is explanatory drawing of the processing procedure of the processing method of the mackerel which can identify the poison mackerel which concerns on one embodiment of this invention. 本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法の加工手順の説明図である。It is explanatory drawing of the processing procedure of the processing method of the mackerel which can identify the poison mackerel which concerns on one embodiment of this invention. 本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法の加工手順の説明図である。It is explanatory drawing of the processing procedure of the processing method of the mackerel which can identify the poison mackerel which concerns on one embodiment of this invention. 本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法の加工手順の説明図である。It is explanatory drawing of the processing procedure of the processing method of the mackerel which can identify the poison mackerel which concerns on one embodiment of this invention. 本発明の一実施の形態に係る毒さばふぐを識別可能なさばふぐの加工方法の加工手順の説明図である。It is explanatory drawing of the processing procedure of the processing method of the mackerel which can identify the poison mackerel which concerns on one embodiment of this invention.

符号の説明Explanation of symbols

１０：頭部、１１：腹側の皮、１２：首部、１３：胸鰭、１４：背側の皮、１５：背鰭、１６：胴体、１７：内臓、１８：尾鰭、１９：皮、２０：尻鰭、２１、２２：切れ目、２３：中骨、２４：境界線 10: head, 11: ventral skin, 12: neck, 13: pectoral fin, 14: dorsal skin, 15: dorsal fin, 16: trunk, 17: internal organs, 18: caudal fin, 19: skin, 20: buttocks鰭, 21, 22: Cut, 23: Middle bone, 24: Border

Claims (5)

ふぐの頭部を腹側の皮を残す形でその首部で切り離す第１工程と、
切り離した際残した腹側の皮と、背側の皮を同時に、背鰭の手前側の位置まで剥がす第２工程と、
剥がした際に腹側の皮に付着する形で胴体から外れた内臓を取り除く第３工程と、
内臓が取り除かれた胴体に切れ目を入れて中骨を取り除く第４工程と、
背鰭の位置まで剥がした皮を、元の位置に戻して再び被覆し、外形復元する第５工程とを有することを特徴とする毒さばふぐを識別可能なさばふぐの加工方法。 A first step of separating the puffer's head at its neck in the form of leaving the ventral skin;
A second step in which the skin on the ventral side and the skin on the dorsal side that were left after separation are peeled off to the position on the near side of the dorsal fin simultaneously,
A third step of removing internal organs that have come off the body in a form that adheres to the ventral skin when peeled;
A fourth step in which the internal organs have been removed and the middle bone is removed by cutting.
A processing method of a mackerel fugu that can identify a poison mackerel, comprising a fifth step in which the skin peeled up to the position of the dorsal fin is returned to the original position and coated again to restore the outer shape. 請求項１記載の毒さばふぐを識別可能なさばふぐの加工方法において、前記第３工程の後に、背鰭と尾鰭との間にある皮を胴体に付着させた状態で、尻鰭の付け根に切り込みを入れて、剥がした皮を更に尻鰭から外して尾鰭の手前位置まで剥がす中間加工工程を設けたことを特徴とする毒さばふぐを識別可能なさばふぐの加工方法。 2. The processing method of a mackerel that can identify a poison mackerel according to claim 1, wherein after the third step, the skin between the dorsal fin and the tail fin is attached to the trunk, and is cut into the base of the buttocks. A processing method for a mackerel fugu that can identify a poison mackerel, characterized in that an intermediate processing step is provided in which the peeled skin is further removed from the buttocks and removed to a position just before the tail fin. 請求項１及び２のいずれか１項に記載の毒さばふぐを識別可能なさばふぐの加工方法において、前記第４工程における中骨の除去にあっては、中骨の両側に切れ目を入れて更に切れ目の底部を鋏又はカッターで切断することを特徴とする毒さばふぐを識別可能なさばふぐの加工方法。 In the processing method of the mackerel which can identify the poison mackerel according to any one of claims 1 and 2, in removing the middle bone in the fourth step, a cut is made on both sides of the middle bone. Furthermore, the processing method of the mackerel blowfish which can identify the poison mackerel blowfish characterized by cut | disconnecting the bottom part of a cut with a scissors or a cutter. 請求項１〜３のいずれか１項に記載の毒さばふぐを識別可能なさばふぐの加工方法において、前記第１工程で処理されるふぐは水揚げ直後のものであり、前記第５工程で処理されたふぐは急速冷凍されてマイナス１８℃以下に保持されることを特徴とする毒さばふぐを識別可能なさばふぐの加工方法。 The processing method of the mackerel blowfish according to any one of claims 1 to 3, wherein the blowfish processed in the first step is immediately after landing and is processed in the fifth step. The processing method of the mackerel blowfish which can identify the poison mackerel blowfish characterized by being quickly frozen and kept at minus 18 ° C. or less. 請求項１〜４のいずれか１項に記載の方法によって製造されることを特徴とするさばふぐ加工品。 A mackerel processed product manufactured by the method according to any one of claims 1 to 4.
JP2005047524A 2005-02-23 2005-02-23 Method for processing mackerel globe fish capable of recognizing poisonous mackerel globe fish and processed product Pending JP2006230249A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010187613A (en) * 2009-02-19 2010-09-02 Yanagiya:Kk Method for preparing fish body for drying, method for treating fish body, and device for gripping backbone of fish body
JP2013116090A (en) * 2011-12-05 2013-06-13 Fukushin:Kk Method for producing flakes made from blowfish
JP2015040852A (en) * 2013-08-23 2015-03-02 株式会社萬坊 Blowfish poison inspection method and blowfish liver food product obtained thereby
CN114258939A (en) * 2021-12-01 2022-04-01 钟露坤 But preprocessing device of cuttlefish bone of secondary deboning

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010187613A (en) * 2009-02-19 2010-09-02 Yanagiya:Kk Method for preparing fish body for drying, method for treating fish body, and device for gripping backbone of fish body
JP2013116090A (en) * 2011-12-05 2013-06-13 Fukushin:Kk Method for producing flakes made from blowfish
JP2015040852A (en) * 2013-08-23 2015-03-02 株式会社萬坊 Blowfish poison inspection method and blowfish liver food product obtained thereby
CN114258939A (en) * 2021-12-01 2022-04-01 钟露坤 But preprocessing device of cuttlefish bone of secondary deboning

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