阅读说明：本技术 一种整鱼去骨的方法 (Method for removing bones from whole fish ) 是由 王胥 于 2019-11-21 设计创作，主要内容包括：一种整鱼去骨的方法,属于厨房工艺技术领域。其包括如下步骤：先将需要处理的大黄鱼清洗干净待用；将两根筷子分别从鱼口插入腹腔,旋转将鱼鳃和鱼内脏剥离鱼腹,然后令两根筷子夹紧鱼鳃和鱼内脏并从鱼口内脱出；用长柄勺将鱼腹内的鱼卵及内脏残留物刮出；用剥离铲将鱼刺两面从鱼腹的内侧剥离；剪断鱼刺两端与鱼身的连接后,夹持取出即可。本发明所述的去骨技艺更加便于操作,无需娴熟的操作技巧,能够利用工具快速去除鱼骨。使用本发明所述去骨方法处理黄鱼,新手也能每日处理160条左右的黄鱼。处理后鱼身呈完美的筒形,可灌汤可填料,烹饪入味均匀且器形完整,适宜在业界推广普及且有助于中国传统菜肴技艺的传承和发扬光大。(A method for removing bones from whole fish, belonging to the technical field of kitchen technology. Which comprises the following steps: cleaning large yellow croakers to be treated for later use; inserting the two chopsticks into the abdominal cavity from the fish mouth respectively, rotating to strip the gill and the fish viscera from the fish belly, and then enabling the two chopsticks to clamp the gill and the fish viscera and to be separated from the fish mouth; scraping out roes and viscera residues in the fish belly by using a long-handle spoon; peeling the two sides of the fishbone from the inner side of the fish belly by using a peeling shovel; after the two ends of the fishbone are cut off and connected with the fish body, the fishbone is clamped and taken out. The bone removing technique is more convenient to operate, does not need skillful operation skills, and can be used for quickly removing the fish bones by using tools. When the bone removing method is used for treating yellow croakers, a novice can also treat about 160 yellow croakers every day. The processed fish body is in a perfect cylinder shape, can be filled with soup and can be filled with filler, has uniform tasty and complete vessel shape, is suitable for popularization in the industry, and contributes to the inheritance and the promotion of the Chinese traditional dish skills.)

1. A method for boning whole fish is characterized by comprising the following steps:

(1) cleaning large yellow croakers to be treated for later use;

(2) inserting two chopsticks into the abdominal cavity from the fish mouth respectively, wherein the gill and the viscera of the fish are positioned in a clamping gap of the two chopsticks; rotating the two chopsticks for at least one circle while keeping the clamping gap during insertion, and stripping the gill and the viscera of the fish from the belly of the fish; then the two chopsticks clamp the gill and the viscera of the fish and are separated from the mouth of the fish;

(3) the long-handle spoon extends into the fish belly from the fish mouth, and the spoon head is used for scraping out fish eggs and viscera residues in the fish belly;

(4) inserting a stripping shovel into the fish belly twice from the fish mouth, and stripping two sides of the fishbone from the inner side of the fish belly;

(5) inserting the elbow scissors into the deep part of the fish belly from the fish mouth until the tail end of the fish bone is reached, and then cutting off the tail end of the fish bone by using the elbow scissors;

(6) a straight head shear is used to extend into the fish gill from the lower part of the fish gill, and the joint of the front end of the fish bone and the fish head part is sheared;

(7) the elbow clamp extends into the abdomen of the fish from the fish mouth, and then the fish bone is integrally clamped out.

2. A method of deboning whole fish in accordance with claim 1, wherein: the step (2) also comprises a chopstick gap fixer, wherein the chopstick gap fixer comprises a connecting rod, and two ends of the connecting rod are respectively provided with a fixing ring; when the two chopsticks are rotated to strip the gill and the viscera of the fish, the exposed ends of the two chopsticks can be respectively inserted into the two fixing rings to keep a clamping gap.

3. A method of deboning whole fish in accordance with claim 2, wherein: the peeling shovel comprises a flaky shovel handle and a shovel head, the shovel head is connected with the front end of the shovel handle, and an arc-shaped cutting edge is arranged at the front end of the shovel head.

Technical Field

The invention belongs to the technical field of kitchen processes, and particularly relates to a method for boning whole fish.

Background

The bone removal of whole fish is a high-grade technique for making traditional Chinese dishes, and because the traditional technique is not well-passed, cooks who can remove bone without hurting fish and skin have had more fingers. The soup-filled yellow croaker in the full-length Manhan mat can be perfectly presented only by the whole fish boning removing technique, but as almost no one can master the technique, the soup-filled yellow croaker can only make a simplified version of the open-pored yellow croaker, and the flavor and interest of the soup-filled yellow croaker are certainly not preserved. Even if a master with skilled knife workers prepares the dish, great manpower and labor hour are consumed, and the preparation amount of hotel hospitalization places with a certain scale is difficult to meet the requirements of customers. According to the statistics of the applicant, if a master teacher skilled in a cutter is employed to perform full-time bone removal on the whole yellow croaker, the processing amount of about 20 yellow croakers can be completed.

In view of this, the applicant designs a method for removing bones from whole fish, which can rapidly remove the bones of the fish by using a tool without damaging the fish body, is suitable for industrial assembly line operation, and meets the eating requirements of customers.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a method for removing bones of whole fish, which can quickly remove the bones of the fish by using a tool without damaging the fish body, is suitable for industrialized production line operation and meets the eating requirements of customers.

In order to solve the technical problems, the technical scheme of the invention is as follows: the method for boning the whole fish is characterized by comprising the following steps:

(1) cleaning large yellow croakers to be treated for later use;

(2) inserting two chopsticks into the abdominal cavity from the fish mouth respectively, wherein the gill and the viscera of the fish are positioned in a clamping gap of the two chopsticks; rotating the two chopsticks for at least one circle while keeping the clamping gap during insertion, and stripping the gill and the viscera of the fish from the belly of the fish; then the two chopsticks clamp the gill and the viscera of the fish and are separated from the mouth of the fish;

(3) the long-handle spoon extends into the fish belly from the fish mouth, and the spoon head is used for scraping out fish eggs and viscera residues in the fish belly;

(4) inserting a stripping shovel into the fish belly twice from the fish mouth, and stripping two sides of the fishbone from the inner side of the fish belly;

(5) inserting the elbow scissors into the deep part of the fish belly from the fish mouth until the tail end of the fish bone is reached, and then cutting off the tail end of the fish bone by using the elbow scissors;

(6) a straight head shear is used to extend into the fish gill from the lower part of the fish gill, and the joint of the front end of the fish bone and the fish head part is sheared;

(7) the elbow clamp extends into the abdomen of the fish from the fish mouth, and then the fish bone is integrally clamped out.

Preferably, the step (2) further comprises a chopstick gap fixer, wherein the chopstick gap fixer comprises a connecting rod, and two ends of the connecting rod are respectively provided with a fixing ring; when the two chopsticks are rotated to strip the gill and the viscera of the fish, the exposed ends of the two chopsticks can be respectively inserted into the two fixing rings to keep a clamping gap.

Preferably, the peeling shovel comprises a flaky shovel handle and a shovel head, the shovel head is connected with the front end of the shovel handle, and an arc-shaped cutting edge is arranged at the front end of the shovel head.

Compared with the prior art, the invention has the beneficial effects that:

the bone removing technique is more convenient to operate, does not need skillful operation skills, and can quickly remove the fish bone by using a tool without hurting the fish body. The applicant originally creates a peeling shovel easy for double-sided boning, which is particularly suitable for separating two sides of a fishbone from a fish body, and the flat shovel head with the arc-shaped cutting edge can perfectly remove bone slices only by being inserted between the fishbone and the fish body and swinging left and right, so that the operation is simple and easy to learn, the shovel head is suitable for industrialized production line operation, and the edible requirements of customers are met.

Through statistics, when the bone removing method is used for treating the yellow croakers, a novice can also treat about 160 yellow croakers every day. The processed yellow croaker is in a perfect cylindrical shape, can be filled with soup and filler, has uniform fish meat flavor during cooking and complete shape, can completely meet the daily supply of hotels above a scale, is suitable for popularization in the industry, and contributes to the inheritance and the promotion of the traditional Chinese dish skills.

Drawings

FIG. 1 is a schematic view of the installation of a chopstick and chopstick gap holder;

FIG. 2 is a schematic view showing the construction of the ladle;

FIG. 3 is a schematic view of the construction of a stripping shovel;

FIG. 4 is a left side view of FIG. 3;

FIG. 5 is a schematic structural view of a straight-head shear;

FIG. 6 is a left side view of FIG. 5;

FIG. 7 is a schematic structural view of a pair of elbow shears;

FIG. 8 is a right side view of FIG. 7;

FIG. 9 is a schematic view of the elbow clip;

FIG. 10 is a right side view of FIG. 9;

in the figure: 1. chopsticks;

2. chopstick gap fixer: 2.1, a left fixing ring; 2.2, a left threaded cylinder; 2.3, double-end reverse studs; 2.4, a right threaded cylinder; 2.5, a right fixing ring;

3. a ladle;

4. stripping and shoveling: 4.1, a shovel head; 4.2, a shovel handle;

5. straight scissors; 6. shearing an elbow; 7. a bent clamp.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.

The invention relates to a method for boning whole fish, which comprises the following steps:

(1) cleaning large yellow croakers to be treated for later use;

(2) inserting two chopsticks shown in fig. 1 into the abdominal cavity from the mouth of a fish respectively, wherein the gill and the viscera of the fish are positioned in a clamping gap of the two chopsticks; rotating the two chopsticks for at least one circle while keeping the clamping gap during insertion, and stripping the gill and the viscera of the fish from the belly of the fish; then the two chopsticks clamp the gill and the viscera of the fish and are separated from the mouth of the fish;

(3) extending a long-handle spoon shown in fig. 2 into the belly of the fish from the mouth of the fish, and scraping out roes and viscera residues in the belly of the fish by using a spoon head;

(4) inserting a peeling shovel shown in fig. 3 and 4 into the fish belly twice from the fish mouth, and peeling both sides of the fish bone from the inner side of the fish belly;

(5) inserting the elbow scissors shown in figures 7 and 8 into the deep part of the fish belly from the fish mouth until the tail end of the fish bone is reached, and then cutting the tail end of the fish bone by using the elbow scissors;

(6) using a straight head shear shown in figures 5 and 6 to stretch into the fish from the lower part of the gill, and shearing off the joint of the front end of the fish bone and the fish head part;

(7) the elbow clamp shown in fig. 9 and 10 is extended into the abdomen of the fish from the fish mouth, and then the fishbone is entirely clamped out.

As shown in fig. 1, a chopstick gap fixer is also included in the step (2). The chopstick gap fixer comprises a connecting rod, and two ends of the connecting rod are respectively provided with a fixing ring; when the two chopsticks are rotated to strip the gill and the viscera of the fish, the exposed ends of the two chopsticks can be respectively inserted into the two fixing rings to keep a clamping gap. The length of connecting rod is adjustable and can fix the length after adjusting. The connecting rod can adopt a plug-in mounting combination mode, and the structure is as follows: a left threaded cylinder is transversely arranged on the right side of the left fixing ring, a right threaded cylinder is arranged on the left transverse line of the right fixing ring, and double-headed reverse studs are arranged in the left threaded cylinder and the right threaded cylinder. When the double-end reverse stud is rotated in the forward direction, the distance between the fixing rings on the left side and the right side can be increased; when the double-end reverse stud is reversely rotated, the distance between the fixing rings on the left side and the right side can be shortened. The sizes and specifications of common yellow croakers to be treated in the same batch are similar, the length of the connecting rod can be adjusted, and the yellow croakers in the whole batch are more convenient to treat and use, so that the method is suitable for being operated and applied by unskilled workers.

The peeling shovel comprises a flaky shovel handle and a shovel head, the shovel head is connected with the front end of the shovel handle, and an arc-shaped cutting edge is arranged at the front end of the shovel head.

The bone removing technique is more convenient to operate, does not need skillful operation skills, and can quickly remove the fish bone by using a tool without hurting the fish body. The applicant originally creates a peeling shovel easy for double-sided boning, which is particularly suitable for separating two sides of a fishbone from a fish body, and the flat shovel head with the arc-shaped cutting edge can perfectly remove bone slices only by being inserted between the fishbone and the fish body and swinging left and right, so that the operation is simple and easy to learn, the shovel head is suitable for industrialized production line operation, and the edible requirements of customers are met.

Through statistics, when the bone removing method is used for treating the yellow croakers, a novice can also treat about 160 yellow croakers every day. The processed yellow croaker is in a perfect cylindrical shape, can be filled with soup and filler, has uniform fish meat flavor during cooking and complete shape, can completely meet the daily supply of hotels above a scale, is suitable for popularization in the industry, and contributes to the inheritance and the promotion of the traditional Chinese dish skills.

The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. Any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention, without departing from the technical solution of the present invention, still belong to the protection scope of the technical solution of the present invention.