JP3137124U

JP3137124U - Fish salted fish

Info

Publication number: JP3137124U
Application number: JP2007006874U
Authority: JP
Inventors: 樹藤原
Original assignee: 樹藤原
Priority date: 2007-08-08
Filing date: 2007-08-08
Publication date: 2007-11-15
Anticipated expiration: 2017-08-08

Abstract

【課題】魚の骨を除去することなく食べることが出来る魚の塩干物を提供する。
【解決手段】魚の頭部を除いて開いた魚の塩干物において、尾鰭５は残し中骨、腹骨、肉間骨、担鰭骨を除いたもの。上部の開いた魚の背側と背側、又は腹側と腹側を接触させ、所定の形状に成型したもの。これにより、骨を除去する必要がなくなるので、手が汚れることがなくなると共に、塩干物を食べることが容易になる。
【選択図】図３To provide a salted fish that can be eaten without removing fish bones.
In a salted fish of fish that is open except for the head of the fish, the tail fin 5 is left without the middle bone, abdominal bone, intercostal bone, and bearer bone. A fish that has been formed into a predetermined shape by contacting the dorsal side and dorsal side or the ventral side and ventral side of an open fish. This eliminates the need to remove the bones, so that the hands are not soiled and it is easy to eat the dried salt.
[Selection] Figure 3

Description

この考案は魚を開いて干した魚の塩干物に関するものである。 This invention relates to salted fish from dried fish.

魚を開いた塩干物としては、魚を腹開き又は背開きし、内臓を除去し、塩を施し、干した後、塩干物としてなる加工品が知られている。魚を開いた塩干物は生魚に比べ保存性が高く、塩による特有の味、食感が有り広く利用されている。しかし、食用には不要な頭部、中骨、腹骨、肉間骨、担鰭骨が残された形態で提供されている。 As the salt-dried fish that has opened the fish, a processed product is known which is made into a salt-dried fish after the fish is opened in the stomach or the back, the internal organs are removed, the salt is applied and dried. Salted fish with open fish is more preserved than raw fish, and has a unique taste and texture due to salt and is widely used. However, it is provided in a form in which a head, a middle bone, an abdominal bone, a flesh bone, and a bony bone that are unnecessary for food are left.

考案が解決しようとする課題Problems that the device tries to solve

このような従来の魚の塩干物は、塩干物を食べる際、頭部、中骨、腹骨や小骨を手で除去しながら食べる必要があり、骨を除去するのが面倒であると共に手が汚れるという問題点があった。この不便さが塩干物を食すことをためらわせる要因となっている。この考案はこれらの問題点を解決するためになされたもので、魚の骨を除去することなく食べることができる魚の塩干物を提供するものである。 When eating salted fish like this, it is necessary to eat while removing the head, middle bones, abdomen and small bones by hand, and it is bothersome to remove the bones and the hands become dirty. There was a problem. This inconvenience is a factor that hesitates to eat salt-dried food. This invention was made to solve these problems, and provides a salted fish fish that can be eaten without removing fish bones.

課題を解決するための手段Means for solving the problem

この考案の魚の塩干物は、魚の頭部を除いて開いた魚の塩干物において、尾鰭は残し、中骨、腹骨、肉間骨、及び担鰭骨を除いたものである。 The fish salt-dried fish of this invention is a fish salt-dried fish that is opened except for the head of the fish, except that the tail fin is left and the middle bone, the abdominal bone, the intercostal bone, and the bearing bone are removed.

また、上記の開いた魚の背側と背側、又は腹側と腹側を接触させ、所定の形状に成型したものである。Further, the dorsal side and the dorsal side or the ventral side and the abdominal side of the open fish are brought into contact with each other and molded into a predetermined shape.

考案の効果Effect of device

この考案の魚の塩干物は、尾鰭は残し、中骨、腹骨、肉間骨及び担鰭骨を除去したので、骨を除去する必要がなくなるので、手が汚れることがなくなると共に、塩干物を食べることが容易になる。 The fish salt dried fish of this invention leaves the tail fin and removes the middle bone, the abdominal bone, the interstitial bone and the bearing bone, so there is no need to remove the bone, so the hands are not soiled and the salt dried fish is Easier to eat.

実施の形態１．
図１は、魚の頭部を切り落とし、内臓を除去し中骨にそって包丁を入れ腹開きにした平面図である。図２は、この考案の魚の塩干物の加工途中の状態を示す平面図である。図３は、この考案の一実施の形態を示す魚の塩干物の斜視図である。図において、１は中骨、２は腹骨、３は肉間骨、４は担鰭骨、５は尾鰭、６は全ての骨を除去した魚肉である。Embodiment 1 FIG.
FIG. 1 is a plan view in which the head of a fish is cut off, the internal organs are removed, a knife is inserted along the middle bone, and the stomach is opened. FIG. 2 is a plan view showing a state during the processing of the fish salt dried product of the present invention. FIG. 3 is a perspective view of a salted fish fish showing an embodiment of the present invention. In the figure, 1 is the middle bone, 2 is the abdominal bone, 3 is the intercostal bone, 4 is the bearer bone, 5 is the tail fin, and 6 is the fish meat from which all the bones have been removed.

先ず、魚を開いた塩干物の生産加工段階において、カマ上から頭部（図示せず）を切り落とし、内臓を除去する。次に中骨１にそって包丁等を入れ背開き又は腹開きにする。次に、図２に示すように、尾鰭５は残し中骨１を除去し、腹骨２を削ぎ落とす。その他の肉間骨３、及び担鰭骨４は包丁、骨抜き器又はピンセット等の器具で除去する。次に、この様に加工した魚体を塩水に漬けるが、又は直接に塩を施す。次に、図３に示す様に、塩を施し、開いた魚体の背側７と背側７、又は腹側８と腹側８を接触、又は少し重ねて所定の形状、例えば丸く成型する。しかる後、天日、冷風又は熱風等で乾燥し魚の塩干物にする。 First, in the production and processing stage of salt dried fish with the fish opened, the head (not shown) is cut off from the top of the paddle to remove the internal organs. Next, a knife or the like is put along the middle bone 1 so that the back or the abdomen is opened. Next, as shown in FIG. 2, the tail fin 5 removes the remaining middle bone 1 and scrapes off the abdominal bone 2. The other interstitial bones 3 and the bearer bones 4 are removed with an instrument such as a knife, a bone remover or tweezers. Next, the fish processed in this way is soaked in salt water, or directly salted. Next, as shown in FIG. 3, salt is applied and the dorsal side 7 and the dorsal side 7 or the ventral side 8 and the abdominal side 8 of the opened fish body are brought into contact with each other or slightly overlapped to form a predetermined shape, for example, a round shape. After that, it is dried in the sun, cold or hot air, etc., and dried into salted fish.

この考案の魚の塩干物は、上述の様に加工されているので、全ての骨を除去する必要がなくなり、手が汚れることがなくなると共に、塩干物を食べることが容易になる。 Since the salted fish of this invention is processed as described above, it is not necessary to remove all bones, the hands are not soiled, and it is easy to eat the salted fish.

又、この考案の魚の塩干品に関する新しい形態であり、学校、業務所給食、ホテル旅館等の食事、病人食、老人食など新しい需要を開拓できる。 In addition, this is a new form of the salted fish product of the present invention, and it can cultivate new demands such as school meals, office meals, meals at hotel inns, sick meals, and elderly meals.

又、この考案の魚の塩干物は一般消費者に広く普及する魚を開いた塩干物を、よりいっそう調理し易く、食べ易い加工品として消費者に提供することにより、子供をはじめ全ての消費者が安心して食することが出来る。また手や目が不自由であっても、日常的に容易に食べられるようになる。 In addition, the salt-dried fish of this invention is widely used by general consumers. By providing consumers with a salt-dried fish that has been opened to the public as a processed food that is easier to cook and eat, all consumers, including children, can enjoy it. Can eat safely. In addition, even if the hands and eyes are inconvenient, they can be eaten easily on a daily basis.

さらに、家庭や業務所では廃棄ゴミになりうる頭部、内臓等の廃棄物も、生産地において肥料、飼料等にまとめて処理することができる。 Furthermore, wastes such as heads and internal organs, which can become waste garbage at home and business offices, can be collectively processed into fertilizers, feeds, etc. in the production area.

頭部を切り落とし、内臓を除去し中骨にそって包丁を入れ腹開きにした平面図である。It is the top view which cut off the head, removed the internal organs, put a knife along the middle bone, and opened the stomach. この考案の魚の塩干物の加工途中の状態を示す平面図である。It is a top view which shows the state in the middle of the process of the salted fish of this invention. この考案の一実施の形態を示す魚の塩干物の斜視図である。It is a perspective view of the salted fish of fish which shows one embodiment of this device.

符号の説明Explanation of symbols

１背骨、２腹骨、３肉間骨、４担鰭骨、５尾鰭、６魚肉、７背側、８腹側 1 spine, 2 abdominal bones, 3 intercostal bones, 4 bear bones, 5 tail fins, 6 fish meat, 7 dorsal side, 8 ventral side

Claims

魚の頭部を除いて開いた魚の塩干物において、尾鰭は残し、中骨、腹骨、肉間骨及び担鰭骨を除いたことを特徴とする魚の塩干物。 A salted fish of fish that is open except for the head of the fish, except that the tail fin is left and the middle bones, abdominal bones, interstitial bones, and bear bones are removed.

上記の開いた魚の背側と背側又は腹側と腹側を接触させ、所定の形状に成型したことを特徴とする請求項１記載の魚の塩干物。 2. The fish dried salt according to claim 1, wherein the dorsal and dorsal sides or the ventral and ventral sides of the open fish are brought into contact with each other and molded into a predetermined shape.