Method for producing Sushi rice

A production method and technology of rice, applied in the preparation of vinegar, food preparation, confectionery, etc., can solve the problems of dehydration, aging of rice grains, affecting the taste, etc., and achieve the effect of long storage time and good taste

Inactive Publication Date: 2006-06-14
金奉彩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the various flavors of rice sold on the market must be deep-frozen, refrigerated and thawed before they can be eaten in order to preserve them. Flavor changes, affecting mouthfeel

Method used

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  • Method for producing Sushi rice

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Experimental program
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Effect test

Embodiment 1

[0025] Embodiment 1: as shown in Figure 1: the production method is divided into the following operations in order:

[0026] (1) Choose rice that meets the edible standard or high-quality rice, and the taste of the rice made is better;

[0027] (2), ingredients:

[0028] No. 3 material liquid: Weigh 90 grams of table salt, 45 grams of sodium citrate, 10 grams of sodium tripolyphosphate, 75 grams of xylitol, add 4100 grams of purified water, and then stir evenly to make a solution to form a soaking liquid;

[0029] No. 5 material liquid: Weigh 1.2 grams of sodium carboxymethyl cellulose, 1.7 grams of guar gum, 2 grams of edible gelatin, 21 grams of maltodextrin, 47 grams of edible salad oil, add 800 grams of purified water, and place in the homogenate Homogenize in the machine for 3-5 minutes to make an emulsion;

[0030] No. 4 material liquid: weigh 150 grams of soft white sugar, 220 grams of trehalose, 155 grams of white vinegar, and 237 grams of white rice vinegar, mix and...

Embodiment 2

[0047] (1) Choose rice that meets the edible standard or high-quality rice, and the taste of the rice made is better;

[0048] (2), ingredients:

[0049] No. 3 material liquid: Weigh 42 grams of table salt, 42 grams of sodium citrate, 10 grams of sodium tripolyphosphate, 150 grams of mannitol, add 4050 grams of purified water, stir fully, and make a solution to form a soaking liquid;

[0050] No. 5 material liquid: Weigh 1.3 grams of sodium carboxymethyl cellulose, 1.7 grams of guar gum, 2 grams of edible gelatin, 2 grams of maltodextrin, 47 grams of edible salad oil, add 800 grams of purified water, and place in the homogenate Homogenize in the machine for 3-5 minutes to make an emulsion;

[0051] No. 4 material liquid: Weigh 45 grams of soft white sugar, 180 grams of trehalose, 135 grams of xylitol, add 390 grams of purified water and stir to dissolve, because it has high permeability and special flavor, sour agent and sugar Mix in proportion to make a sweet and sour solut...

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Abstract

The invention discloses a method for making sushi rice, which comprises the steps of selecting rice, preparing ingredients such as soaking liquid, emulsified liquid, high permeable liquid and pH9.0 solution with various salts, sugars, white vinegar, etc., and using purified water After washing the rice and filtering it, put it into the soaking liquid and soak for 1.5-2.0 hours, then add the emulsified liquid, cook it on a high fire for 16-20 minutes, then switch to a low fire for 10-15 minutes, turn off the fire, and add the high-osmotic liquid evenly , cover the pot, simmer for 5-10 minutes, then spray the PH9.0 solution and stir, mold and pack, deep freeze, and store in the refrigerator. The advantages of this method are: the nutritional components of the rice itself are not destroyed and lost, the rice grains maintain the original shape and properties, the storage time is long, the taste is good, and ingredients can be prepared according to different tastes of people. Any toxic side effects, harmless to the human body.

Description

Technical field: [0001] The invention belongs to a method for making rice, in particular to a method for making sushi rice with unique flavor and the processed rice grains can maintain the original shape and properties. Background technique: [0002] At present, the various flavors of rice sold on the market must be deep-frozen, refrigerated and thawed before they can be eaten in order to preserve them. Flavor changes, affecting mouthfeel. Invention content: [0003] The main purpose of the present invention is to overcome the above disadvantages and provide a method for making sushi rice with unique flavor, non-aging, non-dehydration, good viscosity, complete and unbroken rice grains. [0004] The technical solution adopted by the present invention to solve the technical problems is: the production method is divided into the following operations in order: [0005] (1) Choose rice that meets the edible standards; [0006] (2), ingredients: [0007] No. 3 material liqui...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/182A23L7/10A23G3/00A23L7/196A23L27/40C12J1/00
CPCA23L7/196A23G3/00A23L27/40C12J1/00
Inventor 朱绍纲朴忠国金奉彩
Owner 金奉彩
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