CN103229957B - Sushi rice for nutritive fruit sushi and preparation method of sushi rice - Google Patents

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

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Publication number
CN103229957B
CN103229957B CN201310174022.5A CN201310174022A CN103229957B CN 103229957 B CN103229957 B CN 103229957B CN 201310174022 A CN201310174022 A CN 201310174022A CN 103229957 B CN103229957 B CN 103229957B
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sushi
rice
fruit
nutrition
vinegar
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CN201310174022.5A
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CN103229957A (en
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姜晓
袁智峰
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亚洲渔港供应链管理(大连)有限公司
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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

A kind of sushi rice for nutrition fruit sushi and preparation method thereof

Technical field

The present invention relates to a kind of sushi rice and utilize this sushi rice to prepare the preparation method of nutrition fruit sushi, belong to food processing technology field.

Background technology

Sushi is a kind of rice group with dish code, is the cooking of a kind of the most representative Yamato, and it is that rice, vinegar, fish and shellfish marine product are equipped with that various vegetables in season are ingenious to be combined.Fish and shellfish marine product, as the dish code of sushi rice dumpling, had both increased value and the aesthetic feeling of sushi, had strengthened again appetite.And, in marine product, contain the essences such as a large amount of protein, amino acid, vitamin, mineral matter, iron, calcium, be one of main source of Japanese's panning protein, the various nutrient balances of maintenance human body.Sushi is a kind of typical smell of vinegar food, its making and when edible a large amount of acetic acid very favourable to health, the lactic acid that acetic acid produces after processing, not only plays the sterilizing preservation to raw and cold food, and contribute to remove intestines wall germ, help digest.And the multiple nutritional components of marine product, has treating disease, sanatory effectiveness function, there are some researches show that Japanese old man's longevity and long-term edible sushi have very important relation.

The most traditional sushi be mainly raw fish, rice and refined salt be raw material, through reaching the pickled of some months and fermentation is made.Along with social develop rapidly, this sushi of making by conventional method is rare so far.The method that Sushi all adopts vinegar to mix rice mostly is at present processed its major ingredient, according to the taste of different people, convert auxiliary materials such as adding pickled radiss and dry wooden dipper, but no matter be tradition or modern sushi, the combination of vinegar meal and raw fish remains sushi and makes the central maximum part of intention.

Along with scientific and technical progress, the raising of people's living standard, people's live and work rhythm is also accelerated day by day, be of high nutritive value and conveniently food be also more and more subject to consumer's favor.In recent years, food nutrition health care receives more researchers' concern, the nutrient health target that conveniently food has also become food research and development personnel to pursue again.Sushi institute heat content is low, low, the taste fresh of fat, and the food of this exquisiteness is current the most healthy beyond doubt, one of the food of tool nutrition.And fruit is well-known, be rich in the nutriments such as various vitamins, enrich natural colored and taste all-ages, be in people's dietetic life always must a large class.Common apple, grape, orange, banana, "Hami" melon, mango, strawberry, Fragrance Hill short, bristly hair or beard etc., along with the development of technology all can be made various tinned fruits and dried fruit, are applicable to long-term preservation, can allow people can have different fruit throughout the year.In sushi product, if rational collocation, with various fruit, not only can increase its nutritive value greatly, enrich its kind and taste, also for a new market has been opened up in the increment utilization of fruit.This will have huge impetus for this health-nutrition product of sushi in the popularization of Chinese market.At present, also there are on the market some to add the fruit sushi of fresh fruit or canned fruit, but generally as the auxiliary material beyond sushi rice, use, directly do not join on sushi rice, the rice fragrance of finished product fruit sushi and the taste of fruit fragrance are discord, and fragrance is not obvious, and fruit sushi is not also accepted by consumer widely, necessary exploitation on taste and fragrance, that easily accepted by consumer and nutritious fruit sushi.

Sushi rice, Chinese patent CN1586280.A discloses a kind of method that the flavorings such as salt, sugar, light-coloured vinegar are made sushi rice of adding; Chinese patent CN1248886.A discloses a kind of preparation method that adopts the different methods processed of cooking a meal to produce the sushi rice circulating for low temperature.On the whole, for the making of rice in sushi product, mostly concentrate on aspects such as improving its starch quality, the single shortage of kind of rice is more innovated.On the other hand, preparation method's more complicated of existing sushi rice, required time is long, is not suitable for large-scale standardized production.In addition, mostly sushi rice is to add some additives to carry out improvement aspect to its quality at present, and this has also increased the risk of foodsafety when having increased production cost.

Summary of the invention

In view of the further investigation to above problem, the present invention aims to provide a kind of sushi rice for nutrition fruit sushi and preparation method thereof, and utilizes this sushi rice to prepare the method for nutrition fruit sushi.By comparison, rice is sparkling and crystal-clear bright for sushi rice of the present invention and traditional sushi rice, and water-retaining property is good, has the fragrance of fruit, and good mouthfeel is all-ages.The nutrition fruit sushi that utilizes sushi rice of the present invention to make, appearance colour is gorgeous, and moulding is exquisite, nutritious, and the sushi after egg suitcase is wrapped up in has well been removed strong Hai Xingweidao after sea sedge food.

A kind of sushi rice for nutrition fruit sushi of the present invention, its raw material, by mass parts, is comprised of following component:

Sushi rice of the present invention, its raw material, by mass parts, is preferably comprised of following component:

Sushi rice of the present invention, its raw material, by mass parts, is more preferably comprised of following component:

Dried fruit of the present invention is preferably pears, peach, apple, banana, pineapple, mango, pawpaw, the mixture that one or more in "Hami" melon, Kiwi berry, plum, apricot, jujube, fig, cherry, cherry tomato are mixed with any ratio.

Sushi vinegar of the present invention is feverfew vinegar.

Another object of the present invention is to provide a kind of preparation method of above-mentioned sushi rice, comprises the steps:

1. eluriate: accurately take in proportion rice, drain away the water after repeatedly eluriating 3~4 times with running water.

2. soak: according to proportion scale, the sushi vinegar of salt and half mass parts is put into and in water, mixed afterwards as soak, the rice after eluriating is put into in soak, to soak 30min stand-by;

3. boiling: add salad oil to step 2. in the rice in steep liquid of gained by proportion scale, stir and guarantee after rice is in same level and carry out boiling, first thermophilic digestion 10~15min, low temperature boiling 15~20min again, the cooked rear insulation 20min of rice, again by second half sushi vinegar sprinkle on rice, after stirring, cool to room temperature, finally add dried fruit to stir.

In described preparation method, step 3. described in high temperature be 100 ℃, described low temperature is 80 ℃.

Another order of the present invention is to provide a kind of nutrition fruit sushi that sushi rice of the present invention makes and preparation method thereof that utilizes.

Described nutrition fruit sushi can be prepared as follows:

(1) according to above-mentioned method, prepare sushi rice;

(2) a slice sushi is put on sushi roller shutter with egg skin, sushi rice is paved with and flattens on full wafer egg skin, put after the seafood ingredient cutting, put into again the fruit of sushi rice quality 30~40% and 6~10% cream cheese, after setting, roll sushi roller shutter and firmly compress, taking out and obtain nutrition fruit sushi volume.

In described preparation method, the one side in the described nutrition fruit of step (2) sushi volume outside is well placed the fruit through well cutting again, and the nutrition fruit sushi outward appearance making is more lucuriant in design, and nutrition is horn of plenty more; The fruit of putting in the one side of described sushi volume outside is one or more mixtures that mix with any ratio in fresh fruit or tin product, is preferably selected from butter fruit, pears, peach, apple, banana, pineapple, mango, pawpaw, "Hami" melon, Kiwi berry.

In described preparation method, in the described sushi volume of step (2), fruit used is one or more mixtures that mix with any ratio in fresh fruit or tin product, described fruit is preferably selected from butter fruit, pears, peach, apple, banana, pineapple, mango, pawpaw, "Hami" melon, Kiwi berry.

In described preparation method, the described seafood ingredient of step (2) is available fresh seafood materials on the market, preferably adopts salmon or crab leg-food.

In described preparation method, in step (2), the method for coiling of sushi, can adopt multiple roller shutter or method for coiling, and sushi is rolled into various shapes, size.

The invention has the beneficial effects as follows: the sushi rice preparation method who 1. adopts method of the present invention to prepare is more simple, appearance is glittering and translucent, good water-retaining property, because of adding of various dried fruits, fragrance is stronger, good mouthfeel, all-ages, when coordinating fresh fruit or canned fruit to make fruit sushi, the mouthfeel of product and taste are more good, reach the sensory effects that common fruit sushi fails to reach.2. nutrition fruit sushi provided by the invention adopts egg skin to be used as the wrappage of sushi, has well overcome the discomfort such as extra large fishy smell of bringing after traditional sushi sea sedge food, and this will play huge impetus for sushi industry in Chinese development.3. nutrition fruit sushi appearance colour provided by the invention is gorgeous, and moulding is exquisite, more can cause people's desire to purchase, and in appearance and content, the abundant vitamin of fruit has increased the nutritive value of longevity product.

The specific embodiment

Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.

Test method described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels, or can conventional method preparation.

Following embodiment be take nutrition fruit sushi as example explanation the specific embodiment of the present invention:

One, the preparation of nutrition fruit sushi

1) preparation of sushi rice:

Described sushi rice, its raw material, by mass parts, is comprised of following component:

Wherein said sushi vinegar adopts the feverfew vinegar of Japanese M.SUKAN company.

Preparation method is:

1. eluriate: accurately take Raw Materials Rice, drain away the water after repeatedly eluriating 3~4 times with running water.

2. soak: according to proportion scale, the sushi vinegar of salt and half mass parts is put into and in water, mixed afterwards as soak, the rice after eluriating is put into in soak, to soak 30min stand-by;

3. boiling: add salad oil to step 2. in the rice in steep liquid of gained by proportion scale, stir and guarantee after rice is in same level and carry out boiling, first thermophilic digestion 10~15min, low temperature boiling 15~20min again, the cooked rear insulation 20min of rice, again by second half sushi vinegar sprinkle on rice, after stirring, cool to room temperature, finally add dried fruit to stir.

2) sushi rolls: a slice sushi is put on sushi roller shutter with egg skin, sushi eating-house completely flattens on full wafer egg skin, put after the batchings such as the salmon that cuts or crab leg-food, put into again the fruit of sushi meal quality 30~40% and 6~10% cream cheese, after setting, roll sushi roller shutter and firmly compress, taking out the sushi volume that obtains oval column; In the outside of described sushi volume, one side can also be well placed the various fruit through well cutting.

3) cutting is preserved: ready-made sushi volume is packed to preservation with the segment final vacuum that sushi special cutter cuts into 2cm.

Step 2) fruit in outside sushi volume is cut into the strip of sheet of the thick 0.5~0.6cm of the long wide 1.5~2cm* of 5~6cm* by knife.

Two, nutrition fruit sushi sensory evaluation method

According to the difference of the edible sensation of fruit sushi, spy is set as follows subjective appreciation method: evaluation group is comprised of 8 professional persons that are engaged in food service industry, each 4 people of men and women, organize the trial test time ante cibum 1h or after meal 2h carry out, before tasting, the evaluation personnel of group need keep stable mood, easily mood, the heavy food of other tastes of must not taking food, must not smoking, must not drink, after all needing to gargle with clear water, the complete sample of every trial test just can carry out the trial test of next sample.Each takes turns trial test sample size must not surpass 6, and two-wheeled needs interval 1h to carry out between tasting.Evaluation to nutrition fruit sushi is mainly marked from 5 aspects such as fragrance, color and luster, form, taste, nutrition, according to the mark of each scorer, calculate average mark, total points=fragrance average mark * 0.2+ color and luster average mark * 0.2+ form average mark * 0.2+ taste average mark * 0.2+ nutrition average mark * 0.2.Concrete weight and score value detailed rules and regulations are as shown in table 1.

Table 1 fruit sushi quality sense organ evaluating meter

For above-mentioned rice organoleptic indicator and standards of grading, in each rank mark section, more the superior's mark is higher for quality, otherwise mark is lower.

Embodiment 1

According to mass parts, by 80 parts, the rice after eluriating, 1 part of salt, 5 parts of sushi vinegar join in 100 parts of water and soak, after 30min, add 1 part of salad oil, carry out boiling, after boiling, be incubated 20min, again by 5 parts of sprinkles of sushi vinegar on rice, after stirring, cool to room temperature, finally add grape, apple, the dried fruit of pear and Kiwi berry is totally 8 portions of (grapes, apple, the ratio of pear and Kiwi berry is 2:2:2:2) fully stir and make sushi rice, a slice sushi is put on sushi roller shutter with egg skin, sushi eating-house completely flattens on full wafer egg skin, (wherein pineapple accounts for 17% to put into the pineapple of sushi meal quality 30% and strawberry again, strawberry 13%), add again 7% cream cheese, after setting, be cut into the sushi volume of oval column, in the one side of sushi volume, alternately put mango and the butter fruit of well cutting.Ready-made sushi volume is cut into the segment vacuum packaging of 2cm with sushi special cutter.

Embodiment 2

According to mass parts, by 90 parts, the rice after eluriating, 1 part of salt, 10 parts of sushi vinegar join in 120 parts of water and soak, after 30min, add 1 part of salad oil to carry out boiling, after boiling, be incubated 20min, again by 10 parts of sprinkles of sushi vinegar on rice, after stirring, cool to room temperature, finally add orange, apple, pineapple, the dried fruit of pawpaw and banana is totally 10 portions of (oranges, apple, pineapple, the ratio of pawpaw and banana is 2:2:2:2:2) fully stir and make sushi rice, a slice sushi is put on sushi roller shutter with egg skin, sushi eating-house completely flattens on full wafer egg skin, put after the salmon batching cutting, (wherein banana accounts for 15% to put into the banana of sushi meal quality 35% and mango again, mango accounts for 20%), add again 8% cream cheese, after setting, be cut into the sushi volume of oval column, in the one side of sushi volume, alternately put yellow peach and the white peach can goods of well cutting.Ready-made sushi volume is cut into the segment vacuum packaging of 2cm with sushi special cutter.

Embodiment 3

According to mass parts, by 100 parts, the rice after eluriating, 3 parts of salt, 12.5 parts of sushi vinegar join in 130 parts of water and soak, after 30min, add 2 parts of salad oils to carry out boiling, after boiling, be incubated 20min, again by 12.5 parts of sprinkles of sushi vinegar on rice, after stirring, cool to room temperature, finally add grape, apple, plum, date, the dried fruit of "Hami" melon and banana is totally 10 portions of (grapes, apple, plum, date, the ratio of "Hami" melon and banana is 2:2:1:1:2:2) fully stir and make sushi rice, a slice sushi is put on sushi roller shutter with egg skin, sushi eating-house completely flattens on full wafer egg skin, put after the crab leg-food batching cutting, (wherein butter fruit 16% with mango to put into the butter fruit of sushi meal quality 38% again, mango accounts for 22%), add again 11% cream cheese, after setting, be cut into the sushi volume of oval column, the strawberry of alternately putting well cutting in the one side of sushi volume, Huang Tao and white peach can goods.Ready-made sushi volume is cut into the segment vacuum packaging of 2cm with sushi special cutter.

Embodiment 4

According to mass parts, by 110 parts, the rice after eluriating, 4 parts of salt, 15 parts of sushi vinegar join in 140 parts of water and soak, after 30min, add 2 parts of salad oils to carry out boiling, after boiling, be incubated 20min, again by 15 parts of sprinkles of sushi vinegar on rice, after stirring, cool to room temperature, finally add apple, cherry tomato, the dried fruit of pear and "Hami" melon is totally 14 portions of (apples, cherry tomato, the ratio of pear and "Hami" melon is 4:3:3:4) fully stir and make sushi rice, a slice sushi is put on sushi roller shutter with egg skin, sushi eating-house completely flattens on full wafer egg skin, put after the salmon batching cutting, put into again the pawpaw of sushi meal quality 40%, (wherein pawpaw accounts for 15% for Kiwi berry and pineapple, Kiwi berry accounts for 12%, pineapple accounts for 13%), add again 10% cream cheese, after setting, be cut into the sushi volume of oval column, the pineapple of alternately putting well cutting in the one side of sushi volume, mango and strawberry.Ready-made sushi volume is cut into the segment vacuum packaging of 2cm with sushi special cutter.

Reference examples 1

In cooked sushi rice, do not add any dried fruit, other operations are identical with embodiment 3.

Reference examples 2

In cooked sushi rice, do not add any dried fruit, other operations are identical with embodiment 4.

Reference examples 3

In cooked sushi volume, do not add any fruit, other operations are identical with embodiment 3.

Reference examples 4

Outside cooked sushi volume, do not add any fruit, other operations are identical with embodiment 3.

Reference examples 5

In cooked sushi rice, sushi volume and outside sushi volume, all do not add any dried fruit and fruit, other operations are identical with embodiment 3.

Analyses Methods for Sensory Evaluation Results:

To the fruit sushi of above preparation, adopt above-mentioned sensory evaluation index by professional person's evaluation of giving a mark, concrete appraisal result is as shown in table 2.

Table 2 fruit sushi sensory evaluation scores table

From above experimental result, can find out:

The sushi product that has added fruit has all obtained higher sensory evaluation scores in five broad aspect such as fragrance, color and luster, form, taste, nutrition, and along with each continuing to optimize of adding proportion of preparing burden in technique, its sensory evaluation scores is also further good.The fruit sushi making by the present invention, gives off a strong fragrance, lucuriant in design, and moulding is exquisite, nutritious, good mouthfeel.Reference examples 1 and 2 represents, while not adding dried fruit in sushi rice, even if use kind and the amount (being common fruit sushi) of identical fruit as sushi auxiliary material, the organoleptic indicators such as its fragrance, taste, nutrition are starkly lower than the nutrition fruit sushi made from sushi rice of the present invention, illustrate that sushi rice of the present invention is as the rice of making fruit sushi, there is its exclusive feature, fabulous be matched with other fruit as sushi auxiliary material, reach the sensory effects that common fruit sushi fails to reach.Reference examples 3 and 4 represents, although used sushi rice of the present invention, but mismatch while using fruit in sushi volume or outside sushi volume, all affect its sensory evaluation scores value, illustrate that sushi rice of the present invention obtains best sensory effects while coordinating other fruit as auxiliary material, and each position fruit is collaborative effect mutually for the impact of fruit sushi product of the present invention.Reference examples 5 represents, does not add fruited traditional sushi product and in sensory evaluation scores, is obviously not so good as fruit sushi of the present invention.

Claims (5)

1. for a sushi rice for nutrition fruit sushi, it is characterized in that, its raw material, by mass parts, is comprised of following component:
The preparation method of described sushi rice, comprises the steps:
1. eluriate: accurately take in proportion rice, drain away the water after repeatedly eluriating 3~4 times with running water;
2. soak: according to proportion scale, the sushi vinegar of salt and half mass parts is put into and in water, mixed afterwards as soak, the rice after eluriating is put into in soak, to soak 30min stand-by;
3. boiling: add salad oil to step 2. in the rice in steep liquid of gained by proportion scale, stir and guarantee after rice is in same level and carry out boiling, first thermophilic digestion 10~15min, low temperature boiling 15~20min again, the cooked rear insulation 20min of rice, again by second half sushi vinegar sprinkle on rice, after stirring, cool to room temperature, finally add dried fruit to stir;
Step 3. described in high temperature be 100 ℃, described low temperature is 80 ℃.
2. sushi rice according to claim 1, it is characterized in that, described dried fruit is pears, peach, apple, banana, pineapple, mango, pawpaw, the mixture that one or more in "Hami" melon, Kiwi berry, plum, apricot, jujube, fig, cherry, cherry tomato are mixed with any ratio; Described sushi vinegar is feverfew vinegar.
3. a nutrition fruit sushi, is characterized in that, described nutrition fruit sushi is prepared as follows:
(1) prepare in accordance with the method for claim 1 sushi rice;
(2) a slice sushi is put on sushi roller shutter with egg skin, sushi rice is paved with and flattens on full wafer egg skin, put after the seafood ingredient cutting, put into again the fruit of sushi rice quality 30~40% and 6~10% cream cheese, after setting, roll sushi roller shutter and firmly compress, taking out and obtain nutrition fruit sushi volume.
4. nutrition fruit sushi according to claim 3, is characterized in that, the one side in the nutrition fruit sushi volume outside that step (2) is described is well placed the fruit through well cutting again.
5. nutrition fruit sushi according to claim 3, is characterized in that, described fruit is one or more mixtures that mix with arbitrary proportion in fresh fruit or tin product.
CN201310174022.5A 2013-05-10 2013-05-10 Sushi rice for nutritive fruit sushi and preparation method of sushi rice CN103229957B (en)

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RU2514611C1 (en) * 2013-08-26 2014-04-27 Олег Иванович Квасенков Method for production of preserves "salad aeroflot-style"
RU2514613C1 (en) * 2013-08-26 2014-04-27 Олег Иванович Квасенков Method for production of preserves "rice salad"
CN103783404A (en) * 2014-03-07 2014-05-14 陈斌 Fruit sushi
CN103907826A (en) * 2014-03-31 2014-07-09 吴淑芬 Preparation method of fruit sticky rice
CN106173059A (en) * 2016-07-11 2016-12-07 张伟 A kind of Radix Et Rhizoma Fagopyri Tatarici tea and brewing method thereof
CN107319326A (en) * 2017-08-17 2017-11-07 岭南师范学院 A kind of argy wormwood health-care eggs skin sushi and preparation method thereof

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