PROBLEM TO BE SOLVED: To provide a method of manufacturing a processed jelly fish which improves the outlook of the jelly fish, while keeping a crunchy texture peculiar to the jellyfish, brings the color of the discolored jellyfish that turned yellow close to the original white color of jellyfish.SOLUTION: A method of manufacturing a jellyfish includes a step of immersing the jellyfish in an acetic acid aqueous solution and satisfies at least either of the following: (1) The acetic acid concentration of the acetic acid aqueous solution is in the range of 0.4 to 0.9 wt%, the pH is in the range of 3.2 to 2.9, and the time for immersing the jellyfish in the acetic acid aqueous solution is in the range of 15 to 35 minutes or (2) The acetic acid concentration of the aqueous solution is in the range of 0.9 to 2.6 wt%, the pH is in the range of 2.9 to 2.7 and the time for immersing the jellyfish in the acetic acid aqueous solution is in the range of 1 to 15 minutes.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】クラゲ特有の歯応えのある食感を保持しつつ、変色して黄色となったクラゲの色目をクラゲ本来の白色に近づけ、クラゲの外観を改善する加工クラゲの製造方法の提供。【解決手段】クラゲを酢酸水溶液に浸漬する工程を含む加工クラゲの製造方法であって、(1)前記酢酸水溶液の酢酸濃度が0.4~0.9重量%の範囲でありかつpHが3.2~2.9の範囲でありかつ前記クラゲを前記酢酸水溶液に浸漬する時間が15~35分の範囲であるか、又は(2)前記水溶液の酢酸濃度が0.9~2.6重量%の範囲でありかつpHが2.9~2.7の範囲でありかつ前記クラゲを前記酢酸水溶液に浸漬する時間が1~15分の範囲であるかの少なくとも一方を満たす加工クラゲの製造方法。【選択図】なし
