Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of sushi with long shelf-life in normal-temperature storage

A processing method and technology of shelf life, applied in application, food preparation, food science and other directions, can solve problems such as adverse human health and lack of nutrients, and achieve the effects of easy to achieve large-scale production, convenient storage and consumption, and rich taste.

Inactive Publication Date: 2012-07-25
JIANGNAN UNIV
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fast food commonly promoted on the market is mostly fried or puffed noodle products, which are relatively deficient in nutrients, and long-term consumption is not conducive to human health.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of sushi with long shelf-life in normal-temperature storage
  • Processing method of sushi with long shelf-life in normal-temperature storage
  • Processing method of sushi with long shelf-life in normal-temperature storage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The sushi has a long shelf life and is stored at room temperature. The raw materials include sushi seaweed, rice wrapped in the seaweed, finely minced meat, minced carrots, minced asparagus, seasoning vinegar, salt, sugar, cooking wine, and chicken essence. In the sushi, the weight percent of seaweed is 5%, the rice is 70%, the ingredients are 20%, and the seasoning is 5%.

[0030] The making method of this sushi is:

[0031] ①Wash the rice and put it on a rice plate, add appropriate amount of water, steam it in a rice steamer and cool it for later use to get 70 kg of rice. Prepare sushi vinegar at the same time, mix 2.18 kg of white vinegar, 1.11 kg of sugar and 0.21 kg of salt evenly, then pour it into a pot and heat until it is completely dissolved. Add the cooled sushi vinegar to the sushi rice and stir well.

[0032] ② Grind 10 kg of chicken, 5 kg of carrots and 5 kg of asparagus into fine powder, add 0.5 kg of salt, 0.8 kg of cooking wine and 0.2 kg of chicken e...

Embodiment 2

[0037] The sushi has a long shelf life and is stored at normal temperature. The raw materials include sushi seaweed, brown rice wrapped in the seaweed, shrimp meat, lean meat, shiitake mushrooms, seasoning vegetable oil, salt and chicken essence. In the sushi, the weight percent of seaweed is 5%, the brown rice is 70%, the ingredients are 24%, and the seasoning is 1%.

[0038] The making method of this sushi is:

[0039] ① Wash the rice and soak it for 2-4 hours, pour it into a pot, add an appropriate amount of water, and cook until 70 kg of rice is obtained. Cool it for later use.

[0040]② Add 10 kg of cleaned shrimp meat, 5 kg of cleaned lean meat and 9 kg of minced shiitake mushrooms to the cooked rice, add 0.5 kg of vegetable oil, 0.4 kg of salt and 0.1 kg of chicken essence, and mix well.

[0041] ③Put a piece of sushi seaweed on the sushi roll, spread the sushi rice and ingredients together and flatten it on the whole piece of seaweed, roll up the sushi roll and press ...

Embodiment 3

[0045] The storage stability and shelf life prediction studies were carried out on the prepared samples. The result is as follows:

[0046] (1) Sensory evaluation: with taste, smell, color, shape, and mouthfeel as evaluation indicators, it is divided into 1-9 preference degree parameter evaluation grades (9 is the highest quality score, 1 is the worst, and 5 is the sensory acceptable score. minimum score).

[0047] Table 1 Sensory evaluation results of storage experiments

[0048]

[0049] (2) Microbiological detection

[0050] Table 2 Microbial changes

[0051]

[0052] (3) Determination of acid value and peroxide value

[0053] Such as figure 2 and image 3 shown.

[0054] (4) Shelf life prediction

[0055] Since the lipid oxidation in food follows the theory of the first-order chemical reaction kinetic model, the kinetic model of sushi acid value change can use the exponential function A =A 0 e Ka t In the formula, A is the acid value, and A 0 is the ini...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a processing method of sushi with a long shelf-life in normal-temperature storage, belonging to the technical field of food processing. The processing method comprises steps of performing sterilization on the cooked sushi after vacuum packaging or packaging the cooked sushi in vacuum under a germ-free condition after sterilization, so that the sushi can be stored for a long time at under a normal-temperature condition. The processing method provided by the invention overcomes the limit that the sushi is made on the spot and presently sold in a sushi shop on the market which is not suitable for taking out due to a short guarantee period as well as disadvantages that frozen sushi requires harsh conditions for storage and transportation, takes a long time to thaw before eating and is inconvenient for carrying and cooking. The sushi with long shelf-life in normal-temperature storage processed by the method provided by the invention is not only nutrient, healthy and convenient for storage and consuming, but also abundant in variety. After taking the sushi home, consumers only need heating the sushi for 1-2 minutes in a microwave or directly putting a retort pouch into hot water and boiling for 3-5 minutes before eating the sushi.

Description

technical field [0001] The invention relates to a method for processing sushi stored at room temperature with a long shelf life, and belongs to the technical field of food processing. Background technique [0002] Sushi is one of the favorite traditional foods of the Japanese, with a wide variety of designs and colors. It can be used as a snack or a main meal, as a staple food or as an accompaniment to wine. Sushi is not only diverse, but also a healthy food that is beneficial to health and beauty. The Japanese people are industrious and hard-working, and they have been overworked for many years, but their life expectancy ranks first in the world. In recent years, the incidence of "civilized diseases" such as cardiovascular disease, cerebrovascular disease, and diabetes that threaten human life is much lower in Japan than in other developed countries. Scientific research has proved that the secret of Japanese health and longevity mainly lies in the scientific and reasonabl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/164A23L1/337A23L17/60
Inventor 徐学明吴凤凤杨哪金征宇
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com