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Sushi rice sausage and manufacture method thereof

A technology for sushi and rice, which is applied in the field of food processing, can solve the problem of single taste of enema, and achieve the effect of high nutritional value, large market prospect, and unique and novel taste

Inactive Publication Date: 2019-01-11
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current enema has a single taste and is mostly consumed in the form of non-staple food

Method used

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  • Sushi rice sausage and manufacture method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of sushi rice sausage, made of the following raw materials in parts by weight: 50 parts of seawater surimi, 300 parts of salmon, 12 parts of protein isolate, 30 parts of starch, 12 parts of salt, 8.2 parts of sugar, 6 parts of monosodium glutamate, 1.5 parts of sesame oil, 20 servings of meat floss, 220 servings of rice, 8 servings of seaweed, 110 servings of cucumber, and 5 servings of small ingredients.

[0023] The above-mentioned production method comprises the following steps:

[0024] Step 1: Thaw seawater AA surimi and salmon surimi naturally.

[0025] Step 2: Steam and cool the rice in advance, wherein the weight ratio of rice to water is 1:1.3.

[0026] Step 3: Dice the cucumber, soak the seaweed in water and chop it, and crush the meat floss for later use.

[0027] Step 4: First chop and mix seawater surimi and salmon surimi evenly, then reduce to first level and add salt, sugar, monosodium glutamate, small ingredients and continue stirring for five m...

Embodiment 2

[0033] A kind of sushi rice sausage, made of the following raw materials in parts by weight: 210 parts of seawater surimi, 140 parts of salmon, 14 parts of protein isolate, 35 parts of starch, 14 parts of salt, 8.4 parts of sugar, 7 parts of monosodium glutamate, 2 parts of sesame oil, 25 servings of meat floss, 225 servings of rice, 10 servings of seaweed, 115 servings of cucumber, and 6 servings of small ingredients.

[0034] The above-mentioned production method comprises the following steps:

[0035] Step 1: Thaw seawater AA surimi and salmon surimi naturally.

[0036] Step 2: Steam and cool the rice in advance, wherein the weight ratio of rice to water is 1:1.3.

[0037] Step 3: Dice the cucumber, soak the seaweed in water and chop it, and crush the meat floss for later use.

[0038] Step 4: First chop and mix seawater surimi and salmon surimi evenly, then reduce to first level and add salt, sugar, monosodium glutamate, small ingredients and continue stirring for five m...

Embodiment 3

[0044] A kind of sushi rice sausage, made of the following raw materials in parts by weight: 320 parts of seawater surimi, 30 parts of salmon, 16 parts of protein isolate, 40 parts of starch, 16 parts of salt, 8.6 parts of sugar, 8 parts of monosodium glutamate, 3 parts of sesame oil, 30 servings of meat floss, 230 servings of rice, 12 servings of seaweed, 120 servings of cucumber, and 7 servings of small ingredients.

[0045] The above-mentioned production method comprises the following steps:

[0046] Step 1: Thaw seawater AA surimi and salmon surimi naturally.

[0047] Step 2: Steam and cool the rice in advance, wherein the weight ratio of rice to water is 1:1.3.

[0048] Step 3: Dice the cucumber, soak the seaweed in water and chop it, and crush the meat floss for later use.

[0049] Step 4: First chop and mix seawater surimi and salmon surimi evenly, then reduce to first level and add salt, sugar, monosodium glutamate, small ingredients and continue stirring for five mi...

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Abstract

The invention discloses a sushi rice sausage which is made from the following raw materials by weight: 50-350 parts of seawater fish surimi, 30-350 parts of salmon, 12-16 parts of protein isolate, 30-40 parts of starch, 12-16 parts of salt, 8.2-8.6 parts of sugar, 6-8 parts of MSG, 1.5-3 parts of sesame oil, 20-30 parts of meat, 220-230 parts of rice, 8-12 parts of sea sedge, 110-120 parts of cucumbers, and 5-7 parts of seasoning. The sushi rice sausage has the following beneficial effects: the product adopts a combination of meat and vegetables, has high nutritional value, and changes traditional sushi into an innovative sausage form by using salmon, rice, sea sedge and dried meat floss, so that the sushi rice sausage has more unique and novel taste and high nutritional value. The quick freezing has little effect on the taste, so that the sushi rice sausage caters to the needs of the market and has a large market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sushi rice sausage and a preparation method thereof. Background technique [0002] At present, the enemas on the market are mainly made of chicken, duck or pork. This kind of food is favored by consumers because of its convenient portability, rich nutrition and delicious taste. But present enema taste is comparatively single, and mostly consumes with the form of non-staple food. Sushi food is mainly made of rice and various side dishes. It belongs to the ready-to-eat food and cannot be stored for a long time. [0003] As consumers' demand for food with different flavors increases, a food with good taste, rich nutrition and novelty is a hotspot in research and development. For this reason, the applicant has proposed a kind of brand-new technical scheme, and provides a kind of sushi rice sausage. Contents of the invention [0004] The technical problem to be solved by the pres...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L13/10A23L17/00A23L17/60
CPCA23L7/10A23L13/10A23L17/60A23L17/70
Inventor 王立海孙炳强
Owner SHANDONG HUACHANG FOOD TECH
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