To provide a processing method of an edible jellyfish in order to put a jellyfish on the market as a food material for not only Chinese cooking but also Japanese cooking and Western cooking.SOLUTION: In a processing method of an edible jellyfish, a round jellyfish is separated into a tender inner part having a radial length from the center to the outer peripheral edge occupying 2/3 of the jellyfish and the tough outer peripheral edge occupying 1/3 of the jellyfish to classify the meat by texture. The tough outer peripheral edge is nonlinearly cut into a strip having a length longer than a diameter of the jellyfish and a required width. The tender inner part 4 is cut into a playing card mark or a character shape 7.SELECTED DRAWING: Figure 4【課題】クラゲが中華料理用の食材であるとする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する、食用のクラゲの加工方法の提供。【解決手段】食用のクラゲを加工する方法であって、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、各仕分けルート毎に、前記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７、クラゲの加工方法。【選択図】図４
