PROBLEM TO BE SOLVED: To provide a fish stomach cooking method which provides a cooked fish stomach easy to eat for anyone and having a texture liked by many people.SOLUTION: The fish stomach cooking method comprises: a first step S1 of cutting off a pyloric portion 40 from a stomach 1, slicing open the stomach 1 from which the pyloric portion 40 has been cut off, cutting off a cardiac region 30 from the stomach 1 that has been sliced open, and boiling the stomach 1 from which the cardiac region 30 has been cut off, in hot water of 97-100°C for 20-90 seconds a second step S2 of removing serous membrane 11 and mucous membrane 15 from the stomach 1 processed in the first step S1 a third step S3 of boiling the stomach 1 processed in the second step S2, in hot water of 94-97°C added with ginger for 90-120 minutes a fourth step S4 of putting the stomach 1 processed in the third step S3, in water of 4-10°C and a fifth step S5 of cutting the stomach 1 processed in the fourth step S4, into pieces and soaking it in seasoning liquid.COPYRIGHT: (C)2015,JPO&INPIT【課題】 誰にとっても食べやすく、多くの人に好まれる食感を有する魚の胃袋の調理方法を提供すること。【解決手段】胃袋1から幽門部40を切除し、幽門部40を切除した胃袋1を切り開き、切り開いた胃袋1から噴門部30を切除し、噴門部30を切除した胃袋1を97~100℃の湯で20~90秒間煮る第1の工程S1と、第1の工程S1を経た胃袋1から、漿膜11と、粘膜15と、を除去する第2の工程S2と、第2の工程S2を経た胃袋1を、生姜を加えた94~97℃の湯で90~120分間煮る第3の工程S3と、第3の工程S3を経た胃袋1を、4~10℃の水にさらす第4の工程S4と、第4の工程S4を経た胃袋1を、切り分け、調味液に漬ける第5の工程S5と、から魚の胃袋の調理方法を構成する。【選択図】 図1
