CN1586280A - Method for producing Sushi rice - Google Patents

Method for producing Sushi rice Download PDF

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Publication number
CN1586280A
CN1586280A CNA2004100722362A CN200410072236A CN1586280A CN 1586280 A CN1586280 A CN 1586280A CN A2004100722362 A CNA2004100722362 A CN A2004100722362A CN 200410072236 A CN200410072236 A CN 200410072236A CN 1586280 A CN1586280 A CN 1586280A
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China
Prior art keywords
gram
rice
feed liquids
minute
preparation
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Application number
CNA2004100722362A
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Chinese (zh)
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CN1258989C (en
Inventor
朱绍纲
朴忠国
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Jin Fengcai
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金奉彩
郑玉锦
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Priority to CNB2004100722362A priority Critical patent/CN1258989C/en
Publication of CN1586280A publication Critical patent/CN1586280A/en
Priority to PCT/CN2005/001029 priority patent/WO2006034620A1/en
Priority to KR1020067006541A priority patent/KR100807647B1/en
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Publication of CN1258989C publication Critical patent/CN1258989C/en
Expired - Fee Related legal-status Critical Current
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The production process of sushi rice includes the steps of: selecting rice; compounding with salt, sugar, vinegar, etc into soaking liquid, emulsifying liquid, high penetrating liquid and pH 9.0 solution; washing rice and filtering; soaking rice in soaking liquid for 1.5-2.0 hr; adding emulsifying liquid; cooking first with intense fire for 16-20 min and then with small fire for 10-15 min; adding high penetrating liquid and stewing for 5-10 min; spraying pH 9.0 solution while stirring, forming and packing; freezing and storing in cold warehouse. The present invention has the advantages of no damage and loss of nutritive components in rice, unchanged shape of rice, long storing period, good taste, etc.

Description

The preparation method of sushi rice
Technical field:
The invention belongs to a kind of preparation method of rice, particularly relate to a kind of preparation method that peculiar flavour, the grain of rice after treatment can keep the sushi rice of original shape and character that has.
Background technology:
The present various differently flavoured rice of selling on the market; in order to preserve, must carry out deep cooling freeze, refrigerate and thaw after could eat but the rice of cooking a meal and making with conventional method; its grain of rice can wear out, dehydration, viscosity are lowered, broken, local flavor changes, and influences mouthfeel.
Summary of the invention:
Main purpose of the present invention is to overcome above deficiency and provides a kind of has that peculiar flavour, the grain of rice after treatment can not wear out, do not dewater, viscosity is good, the preparation method of the complete and chip-proof sushi rice of the grain of rice.
The technical solution adopted for the present invention to solve the technical problems is: preparation method is divided into following operation in order:
(1), selects the rice that meets food sanitation standard for use;
(2), batching:
No. 3 feed liquids: take by weighing salt 80-100 gram, natrium citricum 35-55 gram, sodium phosphate trimer 5-15 gram, xylitol 65-85 gram adds the 4000-4300 gram of purifying waste water, and then, stirs, and makes solution and forms soak;
No. 5 feed liquids: take by weighing sodium carboxymethylcellulose 1.0-1.4 gram, guar gum 1.5-1.9 gram, edible gelatin 1-3 gram, maltodextrin 20-23 gram, edible salad oil 45-49 gram adds the 700-900 gram of purifying waste water, and is placed in the refiner homogenate 3-5 minute, makes emulsion;
No. 4 feed liquids: take by weighing soft white sugar 130-180 gram, trehalose 210-230 gram, light-coloured vinegar 150-160 gram, white rice vinegar 230-240 gram mixes to dissolving fully;
No. 7 feed liquids: make with food grade NaOH and add 4-5 in the solution 900-1000ml solution of PH9.0 and drip about 0.2-0.3 gram lemon extract, fully stirring;
(3), take by weighing 2000-4000 gram rice, with rice washing 3-5 time of purifying waste water, filtering and purifying water after 3 minutes;
(4), be placed on to stir after 1-2 minute in No. 3 feed liquids and soaked again 1.5-2.0 hour;
(5), No. 5 feed liquids of adding are emulsion, and are stirred to evenly;
(6), the igniting system of cooking a meal: elder generation uses instead little fiery 10-15 minute after 16-20 minute with the big fire system of cooking a meal, then, close fire;
(7), even No. 4 feed liquids having prepared of adding, build pot cover, stewing 5-10 minute;
(8), rice is poured in the agitator, go into 7-9ml in the rice for 5-10 time, slowly stirred 1.5-2.0 minute with No. 7 feed liquids of sprinkler spray;
(9), make rice dumpling or meal volume after pouring out, then, carry out formed package, the temperature during packing is 55 ℃-82 ℃:
(10), plastic packaging;
(11), carry out-50 ℃ of deep cooling 20-30 minutes;
(12), putting into-18 ℃ of freezers stores.
The present invention can also adopt following technical measures: the material in described No. 3 feed liquids can also adopt phosphate, marine alga sodium saccharate, gluconic acid sodium salt, xylo-oligosaccharide, oligomeric maltose, stearoyl lactate, CSL; Material in described No. 5 feed liquids can also adopt edible oil, yellow first glue, peach gum, sodium carboxymethyl starch, cycloheptaamylose; The solution of described PH9.0 also can adopt the preparation of horseradish water.
Advantage and good effect that the present invention has are: the rice special, that process this method is produced of preparing burden, the nutritional labeling of its raw material rice itself not destroyed and loss, the grain of rice keep original shape and character, the storage time is long, mouthfeel good, can prepare burden according to people's different taste, all auxiliary materials are natural materials, without any side effects, harmless.
Description of drawings:
Fig. 1 is a production procedure schematic diagram of the present invention.
The specific embodiment: for further understanding summary of the invention characteristics of the present invention and effect following examples for example now, and conjunction with figs. is described in detail as follows, and sees also Fig. 1.
Embodiment 1: as shown in Figure 1: preparation method is divided into following operation in order:
(1), select for use the rice that meets food sanitation standard also can select high quality white rice for use, the rice mouthfeel of making is better;
(2), batching:
No. 3 feed liquids: take by weighing salt 90 grams, natrium citricum 45 grams, sodium phosphate trimer 10 grams, xylitol 75 grams add 4100 grams of purifying waste water, and then, stir, and make solution and form soak;
No. 5 feed liquids: take by weighing sodium carboxymethylcellulose 1.2 gram, guar gum 1.7 grams, edible gelatin 2 grams, maltodextrin 21 grams, edible salad oil 47 grams add 800 grams of purifying waste water, and are placed in the refiner homogenate 3-5 minute, make emulsion;
No. 4 feed liquids: take by weighing soft white sugar 150 grams, trehalose 220 grams, light-coloured vinegar 155 grams, white rice vinegar 237 grams mix to dissolving fully; Because of it has high osmosis and has flavour, during use acid is mixed in proportion with carbohydrate, make sour-sweet solution;
No. 7 feed liquids: make with food grade NaOH and add 4-5 in the solution 900-1000ml solution of PH9.0 and drip about 0.2-0.3 gram lemon extract, fully stirring;
(3), take by weighing 2000-4000 gram rice, with rice washing 3-5 time of purifying waste water, filtering and purifying water after 3 minutes;
(4), rice cooker is washed, dries, put the meal cloth of cooking a meal well, add the rice that No. 3 feed liquids will eluriate again and put into pot, stir gently after 1-2 minute and soaked again 1.5-2.0 hour, rice is fully soaked, with the integrality of the water-retaining property, ageing resistance and the assurance grain of rice that increase rice;
(5), to add No. 5 feed liquids be emulsion, and is stirred to evenly, build cloth after, cover pot cover, this emulsion can form film on grain of rice surface, make rice can increase the anti-aging of rice after processing such as deep cooling freezes, refrigerates, thaws, the maintenance local flavor;
(6), the igniting system of cooking a meal: elder generation uses instead little fiery 8-10 minute after 18-20 minute with the big fire system of cooking a meal, close fire then;
(7), even No. 4 feed liquids having prepared of adding, build pot cover, stewing 5 minutes, it had high osmosis and the sour-sweet solution of making can be penetrated in the grain of rice;
(8), rice is poured in the agitator, go into rice, slowly stirred 1.5-2.0 minute with sprinkler No. 7 feed liquids of spray 10 times (about 8ml);
(9), make rice dumpling or meal volume after pouring out, then, carry out formed package, the temperature during packing is controlled at 55 ℃-82 ℃;
(10), plastic packaging;
(11), carried out-50 ℃ of deep coolings 25 minutes;
(12), putting into-18 ℃ of freezers stores.
Material in No. 3 feed liquids can also adopt phosphate, marine alga sodium saccharate, gluconic acid sodium salt, xylo-oligosaccharide, oligomeric maltose, stearoyl lactate, CSL.
Material in No. 5 feed liquids can also adopt edible oil, yellow first glue, peach gum, sodium carboxymethyl starch, cycloheptaamylose.
The solution of PH9.0 also can be prepared with horseradish water.
The advantage of the preparation method of this sushi rice is: the nutritional labeling of raw material rice itself not destroyed and loss, the grain of rice keep original shape and character, the storage time is long, mouthfeel good, can prepare burden according to people's different taste, all auxiliary materials are natural materials, without any side effects, harmless.
Embodiment 2:
(1), select for use the rice that meets food sanitation standard also can select high quality white rice for use, the rice mouthfeel of making is better;
(2), batching:
No. 3 feed liquids: take by weighing salt 42 grams, natrium citricum 42 grams, sodium phosphate trimer 10 grams, sweet mellow wine 150 grams add 4050 grams of purifying waste water, and fully stir, and make solution and form soak;
No. 5 feed liquids: take by weighing sodium carboxymethylcellulose 1.3 gram, guar gum 1.7 grams, edible gelatin 2 grams, maltodextrin 2 grams, edible salad oil 47 grams add 800 grams of purifying waste water, and are placed in the refiner homogenate 3-5 minute, make emulsion;
No. 4 feed liquids: take by weighing soft white sugar 45 grams, trehalose 180 grams, xylitol 135 grams add the 390 gram stirring and dissolving of purifying waste water, and because of it has high osmosis and has flavour, during use acid are mixed in proportion with carbohydrate, make sour-sweet solution;
No. 7 feed liquids: make with food grade NaOH or horseradish soak and add 4-5 in the aqueous solution 1000ml solution of PH9.0 and drip about 0.2-0.3 and restrain lemon extract, stir.
(3), eluriate rice: take by weighing 3000 gram rice,, be no more than 3 minutes, filtering and purifying water with purifying washing 3-5 time;
(4), rice cooker is washed, dries, put the meal cloth of cooking a meal well, add the rice that No. 3 feed liquids will eluriate again and put into pot, stir gently after 1-2 minute and soaked again 1.5-2.0 hour, rice is fully soaked, with the integrality of the water-retaining property, ageing resistance and the assurance grain of rice that increase rice;
(5), to add No. 5 feed liquids be emulsion, and is stirred to evenly, build cloth after, cover pot cover, this emulsion can form film on grain of rice surface, make rice can increase the anti-aging of rice after processing such as deep cooling freezes, refrigerates, thaws, the maintenance local flavor;
(6), the igniting system of cooking a meal: elder generation uses instead little fiery 8-10 minute after 18-20 minute with the big fire system of cooking a meal, close fire then;
(7), even No. 4 feed liquids having prepared of adding, build pot cover, stewing 5 minutes; It has high osmosis and the sour-sweet solution of making can be penetrated in the grain of rice;
(8), rice is poured in the agitator, go into 8ml in the rice, slowly stirred 1.5-2.0 minute with sprinkler No. 7 feed liquids of spray 10 times (about 8ml);
(9), make rice dumpling or meal volume after pouring out, then, carry out formed package, the temperature during packing is controlled at 55 ℃-82 ℃;
(10), plastic packaging;
(11), carried out-50 ℃ of deep coolings 25 minutes;
(12), putting into-18 ℃ of freezers stores.
The advantage of the preparation method of this sushi rice is: the nutritional labeling of raw material rice itself not destroyed and loss, the grain of rice keep original shape and character, the storage time is long, mouthfeel good, can prepare burden according to people's different taste, all auxiliary materials are natural materials, without any side effects, harmless.

Claims (4)

1, a kind of preparation method of sushi rice is characterized in that: preparation method is divided into following operation in order:
(1), selects the rice that meets food sanitation standard for use;
(2), batching:
No. 3 feed liquids: take by weighing salt 80-100 gram, natrium citricum 35-55 gram, sodium phosphate trimer 5-15 gram, xylitol 65-85 gram adds the 4000-4300 gram of purifying waste water, and then, stirs, and makes solution and forms soak;
No. 5 feed liquids: take by weighing sodium carboxymethylcellulose 1.0-1.4 gram, guar gum 1.5-1.9 gram, edible gelatin 1-3 gram, maltodextrin 20-23 gram, edible salad oil 45-49 gram adds the 700-900 gram of purifying waste water, and is placed in the refiner homogenate 3-5 minute, makes emulsion;
No. 4 feed liquids: take by weighing soft white sugar 130-180 gram, trehalose 210-230 gram, light-coloured vinegar 150-160 gram, white rice vinegar 230-240 gram mixes to dissolving fully;
No. 7 feed liquids: make with food grade NaOH and add 4-5 in the solution 900-1000ml solution of PH9.0 and drip about 0.2-0.3 gram lemon extract, fully stirring;
(3), take by weighing 2000-4000 gram rice, with rice washing 3-5 time of purifying waste water, filtering and purifying water after 3 minutes;
(4), be placed on to stir after 1-2 minute in No. 3 feed liquids and soaked again 1.5-2.0 hour;
(5), No. 5 feed liquids of adding are emulsion, and are stirred to evenly;
(6), the igniting system of cooking a meal: elder generation uses instead little fiery 10-15 minute after 16-20 minute with the big fire system of cooking a meal, then, close fire;
(7), even No. 4 feed liquids having prepared of adding, build pot cover, stewing 5-10 minute;
(8), rice is poured in the agitator, go into 7-9ml in the rice for 5-10 time, slowly stirred 1.5-2.0 minute with No. 7 feed liquids of sprinkler spray;
(9), make rice dumpling or meal volume after pouring out, carry out formed package then, the temperature during packing is 55 ℃-82 ℃;
(10), plastic packaging;
(11), carry out-50 ℃ of deep cooling 20-30 minutes;
(12), putting into-18 ℃ of freezers stores.
2, the preparation method of sushi rice according to claim 1 is characterized in that: the material in described No. 3 feed liquids can also adopt phosphate, marine alga sodium saccharate, gluconic acid sodium salt, xylo-oligosaccharide, oligomeric maltose, stearoyl lactate, CSL.
3, the preparation method of sushi rice according to claim 1 is characterized in that: the material in described No. 5 feed liquids can also adopt edible oil, yellow first glue, peach gum, sodium carboxymethyl starch, cycloheptaamylose.
4, the preparation method of sushi rice according to claim 1 is characterized in that: the solution of described PH9.0 also can adopt the preparation of horseradish water.
CNB2004100722362A 2004-09-29 2004-09-29 Method for producing Sushi rice Expired - Fee Related CN1258989C (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CNB2004100722362A CN1258989C (en) 2004-09-29 2004-09-29 Method for producing Sushi rice
PCT/CN2005/001029 WO2006034620A1 (en) 2004-09-29 2005-07-13 The preparation method for sushi boiled rice
KR1020067006541A KR100807647B1 (en) 2004-09-29 2005-07-13 The Manufacturing Method of Cooked Sushi Rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2004100722362A CN1258989C (en) 2004-09-29 2004-09-29 Method for producing Sushi rice

Publications (2)

Publication Number Publication Date
CN1586280A true CN1586280A (en) 2005-03-02
CN1258989C CN1258989C (en) 2006-06-14

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CN (1) CN1258989C (en)
WO (1) WO2006034620A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102370113A (en) * 2010-08-23 2012-03-14 松谷化学工业株式会社 Agent for cooked rice
CN103229957A (en) * 2013-05-10 2013-08-07 亚洲渔港（大连）海鲜食品有限公司 Sushi rice for nutritive fruit sushi and preparation method of sushi rice
CN104560618A (en) * 2013-10-23 2015-04-29 镇江市悦源醋业有限公司 Lemon Sushi vinegar
CN107080152A (en) * 2016-02-16 2017-08-22 弗莱特菲尔德运营株式会社 Cooking method and rice
CN107259505A (en) * 2017-06-16 2017-10-20 北京仙豪食品科技有限公司 A kind of rice adjustment liquid, its preparation method and application
CN107897669A (en) * 2017-11-17 2018-04-13 湖州美果汇食品有限公司 A kind of processing method of the rice of suitable fried rice
CN109234140A (en) * 2017-08-04 2019-01-18 刘懿萱 sushi vinegar

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130052327A1 (en) * 2011-08-31 2013-02-28 Philip Sinz Compositions and methods for preparing cooked rice
KR20180071891A (en) 2016-12-20 2018-06-28 박승규 Manufacturing method of sush and sush thereby the same that
CN111802572B (en) * 2020-08-01 2023-04-18 武汉唐肴鲜生食品有限公司 Preparation method of shrimp meat mayonnaise rice ball

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03103147A (en) 1989-09-18 1991-04-30 Kunishige Satou Preparation of 'okowa'
CN1055467A (en) 1990-04-04 1991-10-23 吉林省延边朝鲜族自治州科学技术情报研究所 Produce the method for fast food rice with food additives
CN1071555A (en) 1991-10-19 1993-05-05 贺平亚 Instant rice, congee, the incorporate method for making of crispy rice
JP2001321096A (en) * 2000-05-15 2001-11-20 Aruboru:Kk Packaged frozen boiled rice and method for producing the same
KR100499447B1 (en) * 2002-11-26 2005-07-05 공양 Kimchi-Sushi and the way of cooking it

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102370113A (en) * 2010-08-23 2012-03-14 松谷化学工业株式会社 Agent for cooked rice
CN103229957A (en) * 2013-05-10 2013-08-07 亚洲渔港（大连）海鲜食品有限公司 Sushi rice for nutritive fruit sushi and preparation method of sushi rice
CN103229957B (en) * 2013-05-10 2014-12-10 亚洲渔港供应链管理（大连）有限公司 Sushi rice for nutritive fruit sushi and preparation method of sushi rice
CN104560618A (en) * 2013-10-23 2015-04-29 镇江市悦源醋业有限公司 Lemon Sushi vinegar
CN107080152A (en) * 2016-02-16 2017-08-22 弗莱特菲尔德运营株式会社 Cooking method and rice
CN107080152B (en) * 2016-02-16 2020-11-03 弗莱特菲尔德运营株式会社 Rice cooking method and rice
CN107259505A (en) * 2017-06-16 2017-10-20 北京仙豪食品科技有限公司 A kind of rice adjustment liquid, its preparation method and application
CN109234140A (en) * 2017-08-04 2019-01-18 刘懿萱 sushi vinegar
CN107897669A (en) * 2017-11-17 2018-04-13 湖州美果汇食品有限公司 A kind of processing method of the rice of suitable fried rice

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Publication number Publication date
WO2006034620A1 (en) 2006-04-06
KR100807647B1 (en) 2008-02-28
WO2006034620A8 (en) 2006-06-08
CN1258989C (en) 2006-06-14
KR20060100374A (en) 2006-09-20

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