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

A technique for sushi and fruit, 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, increasing the risk of food safety, and complicating the preparation method of sushi rice. Achieve the effect of good taste and taste, crystal clear appearance and colorful appearance

Active Publication Date: 2014-12-10
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 required time is longer, is not suitable for large-scale standardized production
In addition, most of the current sushi rice is to add some additives to improve its quality, which not only increases the production cost, but also increases the risk of food safety

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

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Experimental program
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Effect test

specific Embodiment approach

[0033] 1. Preparation of nutritious fruit sushi

[0034] 1) Preparation of sushi rice:

[0035] Described sushi rice, its raw material is made up of following components by mass parts:

[0036]

[0037]

[0038] Wherein said sushi vinegar adopts the white chrysanthemum vinegar of Japanese M.SUKAN company.

[0039] The preparation method is:

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

[0041] ② Soaking: put salt and half of the mass of sushi vinegar into water according to the proportion of ingredients and mix them evenly as a soaking solution. Put the washed rice into the soaking solution and soak for 30 minutes for later use;

[0042] ③Cooking: 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 is on the same level before cooking, first cook at high temperature for 10-15 minutes, then cook at low te...

Embodiment 1

[0053] According to parts by mass, add 80 parts of washed rice, 1 part of salt, and 5 parts of sushi vinegar into 100 parts of water for soaking, add 1 part of salad oil after 30 minutes, and cook, keep warm for 20 minutes after cooking, and then add 5 parts of sushi vinegar Sprinkle 1 portion on the rice, stir well and let cool to room temperature, and finally add 8 portions of dried fruit of grapes, apples, pears and kiwis (the ratio of grapes, apples, pears and kiwis is 2:2:2:2) Stir to make sushi rice, put a piece of sushi egg skin on the sushi roll, spread the sushi rice and flatten it on the whole piece of egg skin, then add pineapple and strawberries with 30% of the mass of sushi rice (of which pineapple accounts for 17% , Strawberry 13%), then add 7% cream cheese, arrange and cut into long cylindrical sushi rolls, and place cut mangoes and avocados alternately on one side of the sushi rolls. Cut the prepared sushi rolls into 2cm pieces with a special sushi knife and va...

Embodiment 2

[0055] According to parts by mass, add 90 parts of washed rice, 1 part of salt, and 10 parts of sushi vinegar into 120 parts of water for soaking. After 30 minutes, add 1 part of salad oil for cooking. After cooking, keep warm for 20 minutes, and then add 10 parts of sushi vinegar Sprinkle it on the rice, stir well and let it cool to room temperature, and finally add 10 parts of dried fruit of orange, apple, pineapple, papaya and banana (the ratio of orange, apple, pineapple, papaya and banana is 2:2:2: 2:2) Stir well to make sushi rice, put a piece of sushi egg skin on the sushi roll, spread the sushi rice and flatten it on the whole piece of egg skin, put the chopped salmon ingredients on it, and then put it into the sushi Bananas and mangoes with 35% rice quality (15% bananas and 20% mangoes), add 8% cream cheese, cut into long cylindrical sushi rolls, and place the cut pieces alternately on one side of the sushi rolls Canned yellow and white peaches. Cut the prepared sush...

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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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Patent Type & Authority Patents(China)
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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