Sushi rice for nutritive fruit sushi and preparation method of sushi rice

A sushi and fruit technology, applied in the field of sushi rice and the preparation of nutritious fruit sushi using the sushi rice, can solve problems such as not being suitable for large-scale standardized production, complex sushi rice preparation methods, and increased food safety risks, etc. Achieve the effect of good taste and taste, colorful appearance and crystal clear appearance

Active Publication Date: 2013-08-07
亚洲渔港股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the whole, the production of rice in sushi products mostly focuses on improving its starch quality, etc., and the variety of rice is single and lacks more innovations
On the other hand, the preparation method of existing sushi rice is more complicated, and r

Method used

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  • Sushi rice for nutritive fruit sushi and preparation method of sushi rice
  • Sushi rice for nutritive fruit sushi and preparation method of sushi rice
  • Sushi rice for nutritive fruit sushi and preparation method of sushi rice

Examples

Experimental program
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Example Embodiment

[0032] The following examples take nutritious fruit sushi as an example to illustrate the specific implementation of the present invention:

[0033] 1. Preparation of nutritious fruit sushi

[0034] 1) Preparation of sushi rice:

[0035] The raw material of the sushi rice is composed of the following components in parts by mass:

[0036]

[0037]

[0038] Wherein, the sushi vinegar adopts the white chrysanthemum vinegar of Japan M.SUKAN company.

[0039] The preparation method is:

[0040] ① Washing: Weigh the raw rice accurately, wash it with tap water for 3 to 4 times, and drain the water.

[0041] ②Soaking: According to the proportion of ingredients, put the salt and half of the sushi vinegar into the water and mix it evenly as the soaking liquid. Put the washed rice into the soaking liquid and soak for 30 minutes for later use;

[0042] ③Steaming: add salad oil to the rice soaking liquid obtained in step ② according to the proportion of ingredients, stir evenly and ensure that the rice...

Example Embodiment

[0052] Example 1

[0053] According to the mass parts, add 80 parts of washed rice, 1 part of salt, 5 parts of sushi vinegar to 100 parts of water for soaking, add 1 part of salad oil after 30 minutes, and cook, keep the temperature for 20 minutes after cooking, and then add 5 parts of sushi vinegar. Sprinkle on the rice, stir well and let cool to room temperature. Finally add 8 dried fruits of grapes, apples, pears and kiwi (the ratio of grapes, apples, pears and kiwi is 2:2:2:2). Stir to make sushi rice, place a slice of sushi with egg skin on the sushi roll, spread the sushi rice and flatten it on the whole slice of egg skin, then put 30% pineapple and strawberry (of which pineapple accounts for 17%) , Strawberry 13%), add 7% cream cheese, and cut into long cylindrical sushi rolls. Alternately place the cut mango and avocado on one side of the sushi roll. Cut the finished sushi rolls with a special sushi knife into 2cm pieces and vacuum pack them.

Example Embodiment

[0054] Example 2

[0055] According to the mass parts, add 90 parts of panned rice, 1 part salt, and 10 parts of sushi vinegar to 120 parts of water for soaking. After 30 minutes, add 1 part of salad oil for steaming. After cooking, keep the temperature for 20 minutes, and then add 10 parts of sushi vinegar. Sprinkle on the rice, stir well and let cool to room temperature. Finally, add 10 dried fruits of orange, apple, pineapple, papaya and banana (the ratio of orange, apple, pineapple, papaya and banana is 2:2:2: 2:2) Stir thoroughly to make sushi rice, put a piece of sushi with egg skin on the sushi roll, spread the sushi rice and flatten it on the whole piece of egg skin, put the cut salmon ingredients, and then put in the sushi 35% of the rice quality bananas and mangoes (of which bananas account for 15%, mango accounted for 20%), then add 8% cream cheese, and then cut into long cylindrical sushi rolls, alternately place the cut on one side of the sushi roll Canned yellow an...

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PUM

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Abstract

The invention relates to sushi rice for nutritive fruit sushi as well as a preparation method and an application of the sushi rice, belonging to the technical field of food processing. The fruit sushi rice consists of 80-130 parts of rice, 1-5 parts of common salt, 1-3 parts of salad oil, 10-45 parts of sushi vinegar, 5-30 parts of dried fruits and 100-150 parts of water, and the sushi rice is prepared by stewing the rice soaked by the sushi vinegar, adding the dried fruits and uniformly mixing. The sushi rice is simple in preparation method, glittering and translucent in appearance, and good in water-retaining property, and due to the addition of various dried fruits, the sushi rice is intense in flavor, good in mouthfeel, and suitable for people of all ages; the sushi rice, when being matched with fresh fruits or canned fruits to prepare the fruit sushi, is colorful and attractive in appearance dolor, refined and aesthetic in shape, and better in both mouthfeel and taste of product, thus achieving a sensory effect which is unreachable for normal fruit sushi.

Description

technical field [0001] The invention relates to sushi rice and a method for preparing nutritious fruit sushi by using the sushi rice, belonging to the technical field of food processing. Background technique [0002] Sushi is a kind of rice ball with vegetable codes, which is the most representative Japanese national cuisine. It is a clever combination of rice, vinegar, fish and shellfish seafood and various seasonal vegetables. Fish and shellfish seafood, as the dish code of sushi rice balls, not only adds the value and beauty of sushi, but also enhances appetite. Moreover, seafood contains a large amount of protein, amino acids, vitamins, minerals, iron, calcium and other elements, which is one of the main sources for the Japanese to take protein and maintain the balance of various nutrients in the human body. Sushi is a typical vinegar-flavored food. When it is made and eaten, a large amount of acetic acid is very beneficial to human health. The lactic acid produced afte...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/212A23L19/00
Inventor 姜晓袁智峰
Owner 亚洲渔港股份有限公司
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