Rice applicable to sushi

Abstract

The invention discloses rice applicable to sushi. The rice applicable to the sushi comprises the following raw materials in parts by weight: 100-120 parts of rice from Northeast China, 3-4 parts of honey, 6-8 parts of sesame seed paste, 10-12 parts of dehydrated green vegetables, 5-7 parts of sweet orange jam, 5-7 parts of strawberry pulp, 1-2 parts of dried banana, 1-2 parts of pineapple fruits,1-2 parts of raisins, 3-4 parts of radish dices, and 5-7 parts of unsalted dried seaweed powder. The rice applicable to the sushi is simpler in preparation method, glittering and transparent in appearance, and good in water-retaining property; moreover, addition of the various dried fruits makes the rice applicable to the sushi mellower in aroma, good in taste, and suitable for people of all ages.The rice applicable to the sushi is better in taste and flavor, and sensory effects unable to be achieved by common fruit sushi are thereby realized.

Description

technical field [0001] The invention relates to the field of food. More specifically, the present invention relates to a kind of rice used in sushi. Background technique [0002] With the advancement of science and technology, the improvement of people's living standards, the pace of people's life and work is also increasing, and the food with high nutritional value and convenience is more and more favored by consumers. In recent years, more researchers have paid more attention to food nutrition and health care, and nutritious, healthy and convenient food has become the goal pursued by food researchers. Low in calories, low in fat and fresh in flavor, sushi is an exquisite treat that is undoubtedly one of the healthiest and most nutritious foods available today. And fruit, as we all know, is rich in nutrients such as various vitamins, rich in natural color and luster and taste suitable for all ages, and is always a must-have category in people's dietary life. If various f...

AI Technical Summary

Problems solved by technology

At present, there are some fruit sushi with fresh fruit or canned fruit on the market, but they are generally used as an auxiliary material other than sushi rice, and are not directly added to the sushi rice. The rice aroma of the finished fruit sushi is not harmonious with the fruit aroma. The aroma is not obvious, and fruit sushi has not been widely accepted by consumers. It is necessary to develop nutritious fruit sushi that is easily accepted by consumers in terms of taste and aroma.