Anchovy fillets processing method, processing method involves anchovy, to solve the technical problem of providing a simple and effective method of treatment of anchovy processing, improve processing speed, to net viscera and black film, the technical scheme of the invention with body length of 10 cm above the fish body intact, fresh degree a wash of anchovy, which is characterized by two steps into picking head open to internal organs to the spine head to the bone to internal organs to the black film and cutting step operation, operation, using the method from the tail began, one hand and pinch fish after abdominal by fish, the fish belly. On the other hand, in the 1 / 3 cut off from the tail of the spine, 2 / 3 of the spine together with black membrane, viscera, head together torn off, get intact fish 1 / 3 spine and tail back. The invention is used for processing of anchovy.
【技术实现步骤摘要】
【技术保护点】
鳀鱼鱼片加工处理方法，采用体长１０厘米以上鱼体基本完整无损，鲜度一级洗净鳀鱼，其特征是将摘头去内脏去脊骨开片的两步操作合并成去头去骨去内脏去黑膜及开片一步操作，操作时，采用从尾开始的方法，一只手持鱼并捏按鱼的后腹部，使鱼腹部裂开，另一只手在离尾部１／３处掐断脊骨，将２／３脊骨连同内脏、黑膜、头一起撕去，得到保留１／３脊骨和鱼尾的脊背相连的完整鱼片。
【技术特征摘要】
【专利技术属性】
技术研发人员：杨宪时，许钟，郭全友，
申请(专利权)人：中国水产科学研究院东海水产研究所，
类型：发明
国别省市：31[中国|上海]
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