PROBLEM TO BE SOLVED: To provide a processing method of jellyfish, for widening a range of consumption by demolishing a general recognition that jellyfish is a food material for Chinese cooking, and enabling widely selling and buying as a food material for Japanese dish and Western dish.SOLUTION: There are provided a processing method of using jellyfish which is not rolled by blanching, and processed jellyfish. The method includes: separating parts with different textures of soft 2/3 parts in an inside part of a radial length extending from the center of circular jellyfish to an outer peripheral edge, and a hard 1/3 part of an outer peripheral edge part, and classifying them； cutting the classified outer peripheral edge part with a hard meat quality in a nonlinear state so that the part has a diameter longer than that of the jellyfish and a belt-like shape of a required width； and cutting the inside part 4 with a soft meat quality in playing card symbols or character shapes. With this, fields of Chinese dish and Japanese dish are widened due to the characteristics of the shape, and the jellyfish is widely used as a food material in a field of Western dish likely to be heated by making use of the characteristics of flame jellyfish and white jellyfish which have hardly been sold as jellyfish for business.SELECTED DRAWING: Figure 4COPYRIGHT: (C)2020,JPO&INPIT【課題】クラゲが中華料理用の食材で一般的な認識を覆して、広く和食用および洋食用の食材として売り買いできるようにし、消費の範囲を広げるためのクラゲの加工方法の提供。【解決手段】湯通ししても巻かないクラゲを使用して加工する方法と加工クラゲであって、円形状のクラゲの中心から外周縁部に至る半径長さの内側部の柔らかい２／３と外周縁部の硬い１／３との肉質が異なる部分を切り離して仕分けし、前記仕分けされた肉質の硬い外周縁部は、クラゲの直径よりも長く且つ所要幅の帯状になるように非直線状にカットし、前記肉質の柔らかい内側部分４は、トランプマークやキャラクター形状にカットするものであり、形状の特徴から中華料理および日本料理の分野の広がりと、今まで業務用クラゲとしてほとんど売れなかったヒゼンクラゲやホワイトクラゲの特徴を生かして、加熱することが多い洋食料理の分野で食材として広く利用されるようにしたものである。【選択図】図４
