Method for removing bones from round fish

Abstract

The invention provides a method for removing bones from round fish and belongs to the technical field of kitchen processes. The method comprises the following steps: washing larimichthys crocea to beprocessed for later use; respectively inserting two chopsticks into the abdominal cavity from the fish mouth, rotating the chopsticks to remove the fish gills and fish viscera from the fish belly, tightly clipping the fish gills and fish viscera with the two chopsticks, and removing the fish gills and fish viscera out of the fish mouth; scraping roe and viscera residues out the fish belly with a ladle; scaling two sides of fish bones from the inner side of the fish belly with a hoe scaler; and cutting off the connection of two ends of the fish bones and a fish body, and clamping and taking outthe fish bones. The bone removing process is convenient to operate, does not need skilled operation skills and can be used for quickly removing fish bones by utilizing tools. When the method for removing bones is used for processing larimichthys crocea, about 160 of fish can be processed by green hands each day. The processed fish body has a perfect cylindrical shape, can be filled with soup or filling, has uniform flavor and complete shape after cooking, is suitable for popularization in the industry, and is favorable to inheritance and carrying forward of Chinese traditional cooking skills.

Description

technical field

[0001] The invention belongs to the technical field of kitchen technology, and in particular relates to a method for removing bones from whole fish. Background technique

[0002] Deboning whole fish is an advanced technique for making traditional Chinese dishes. Due to the poor inheritance of traditional skills, there are only a handful of chefs who can debone whole fish without hurting the fish meat and skin. The soup-filled yellow croaker in the Man-Han Banquet relies on the above-mentioned whole fish deboning technique to be perfectly presented. However, since almost no one is proficient in this technique, the soup-filled yellow croaker can only be made into a simplified version of the open-faced yellow croaker, which of course loses its flavor and interest. Even if there is a skilled master craftsman to make this dish, it will take a lot of manpower and working hours. For a hotel reception place with a certain scale, its production volume is difficult to ...

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