PROBLEM TO BE SOLVED: To provide a method for making edge parts which are previously cut and wasted conventionally usable as a food material, and supplying the edge parts as food by changing a shape as a jellyfish through change of a previous cutting method, and improving crunchy texture.SOLUTION: A processing method for a small-sized jellyfish 1 as a method for processing the off-grade small-sized jellyfish 1 includes: four-folding along a folding line passing the center of a circular jellyfish forming a circular string-like jellyfish by circularly cutting the outer peripheral edge side of the jellyfish 1 in a four-folded state over a required width removing discolored portions dotted on the circular string-like jellyfish changing a shape by forming a knot 6 in the intermediate part in a state that the inner parts of the circular string-like jellyfish are superposed, and forming a ribbon shape and soaking the product in boiled 100°C hot water for about 20 seconds so as to make the jellyfish 1 soft as a whole without crunchy texture, with stiffy texture suitable for food, and usable as a food material of not only Chinese cooking but also Japanese cooking.SELECTED DRAWING: Figure 5COPYRIGHT: (C)2016,JPO&INPIT【課題】従来事前にカットして廃棄する縁部分を食材として利用できるようにすること、および事前のカットの仕方を変えてクラゲとしての形を変えて、且つガリガリの食感を改善して食用に供せるようにする方法の提供。【解決手段】等級外の小型クラゲ1を加工する方法であって、円形状のクラゲの中心を通る折り畳み線に沿って四つ折りにし、該四つ折りにした状態でクラゲ1の外周縁部側を所要幅に渡って円弧状にカットして円形の紐状クラゲに形成し、円形の紐状クラゲに点在する変色した部分を除去した後、円形の紐状クラゲの内側部分を重ね合わせた状態で中間部分に結び目6を形成してリボン状に形成することにより、形状を変えて、且つ沸騰した100℃の熱湯に20秒前後湯通しすることで、全体がふんわりとしてガリガリの食感がなくなり、食用に適したコリコリ感のクラゲ1になるので、華料理のみならず和食料理の食材として利用する小型クラゲ1の加工方法。【選択図】図5
