JP2002142695A - Rolled sushi wrapped with fillet of white flesh fish and method for producing the sushi - Google Patents
Rolled sushi wrapped with fillet of white flesh fish and method for producing the sushiInfo
- Publication number
- JP2002142695A JP2002142695A JP2000339523A JP2000339523A JP2002142695A JP 2002142695 A JP2002142695 A JP 2002142695A JP 2000339523 A JP2000339523 A JP 2000339523A JP 2000339523 A JP2000339523 A JP 2000339523A JP 2002142695 A JP2002142695 A JP 2002142695A
- Authority
- JP
- Japan
- Prior art keywords
- sushi
- fish
- fillet
- roll
- white fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、中心部にすし芯材
を配置し、その外周部を白身魚の切り身で包んだ白身魚
の巻きずしおよびその作製方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roll of white fish in which a sushi core is disposed at the center and the outer periphery is wrapped with a slice of white fish, and a method for producing the same.
【0002】[0002]
【従来技術】従来の巻きずしは、すし巻き用のすのこ上
に乾いた海苔、その上にすし飯を略平面状にのばし(開
き)、その中心部に干瓢、椎茸、佃煮、卵焼き等のすし
芯材をのせ、すのこの一方を持ち上げて円筒状に巻き上
げたものである。これは太巻き等の名称を付けて販売さ
れている。或いは、上記海苔に変え、卵焼きを使用した
巻物などが販売されている。また、上記芯材として、魚
身を長方形に切ったもの、マグロのすり身にきざみ小ネ
ギを混合したもの、胡瓜またはお新香を長方形に切った
もの、納豆等を使用したものがある。これらは、それぞ
れ、鉄火巻き、ネギトロ巻き、かっぱ巻き、お新香巻
き、ナット巻きなど称して販売されている。2. Description of the Related Art Conventional rolled sushi is made of dried seaweed on a sushi-rolled sushi roll, and sushi rice is spread in a substantially planar shape (opened), and sushi core materials such as dried gourd, shiitake mushroom, tsukudani, and fried egg are placed in the center. And one of the soups is lifted and rolled up into a cylindrical shape. It is sold under a name such as a thick roll. Alternatively, instead of the above-mentioned laver, rolls and the like using fried eggs are sold. Examples of the core material include those obtained by cutting fish bodies into rectangles, those obtained by mixing minced green onions with tuna surimi, those obtained by cutting cucumbers or fresh incense into rectangles, and those using natto or the like. These are sold under the names of iron-roll, negi-toro, kappa-wrap, new incense roll, nut-roll and the like.
【0003】[0003]
【発明が解決しようとする課題】しかしながら、上記巻
きずしは、何れも不透明な海苔または卵焼き等を使用し
ており、色彩感に乏しく、食欲をそそる点で不足してい
た。また、上記巻きずしの最外周に使用する海苔では、
海苔自体に味付けが施されておらず、その巻きものの味
は、すし芯材によって左右されている。また、外周に卵
焼きを使用した場合は、卵焼き自体に味付けは可能であ
るが、強度の関係上使用する卵焼きの厚さを厚くせざる
を得ず、巻きものの太さが大きくなると言った問題点が
ある。そこで、巻物の外皮にも味付が可能であり、且
つ、色彩感を富ませることができる、海苔、卵焼き以外
の外皮を使用した巻きものの出現が望まれていた。However, all of the above-mentioned curls use opaque laver or roasted egg, etc., and have a poor color sense and lack appetite. In addition, in the seaweed used for the outermost circumference of the above-mentioned rolled
The seaweed itself is not seasoned, and the taste of the roll is influenced by the sushi core. In addition, when using the fried egg on the outer periphery, the fried egg itself can be seasoned, but due to the strength, the thickness of the fried egg must be increased, and the thickness of the roll becomes thicker. There is. Therefore, there has been a demand for a roll using a skin other than laver and fried egg, which can add flavor to the outer skin of the scroll and can enhance the color.
【0004】[0004]
【課題を解決するための手段】発明者は、上記課題を解
決するため、種々研究した結果、切り身とした場合、比
較的崩れにくい白身の魚を海苔または卵焼きに変えて使
用した新規な巻きずしと、その作製方法を発明した。請
求項1に記載の発明は、中心部に配設されたすし芯材
と、上記すし芯材を取り囲むように配設されたすし飯
と、上記すし飯を取り囲むように配設されているうすく
開いた白身魚とを備えた白身魚の巻きずしである。Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted various studies. As a result, when cut into slices, a new type of unrolled sushi made from a relatively hard-to-break white fish replaced with laver or fried egg is used. And invented a manufacturing method thereof. According to the first aspect of the present invention, the sushi core provided in the center portion, the sushi rice provided to surround the sushi core, and the sushi rice provided to surround the sushi rice are opened slightly. It is a roll of white fish with white fish.
【0005】請求項2に記載の発明は、上記すし飯と白
身魚との間にスパイスおよびまたは野菜が配設されてい
る請求項1に記載の白身魚の巻きずしである。According to a second aspect of the present invention, there is provided a white fish roll in which spices and / or vegetables are disposed between the sushi rice and the white fish.
【0006】請求項3に記載の発明は、上記白身魚が、
鯛、ヒラメ、スズキ、カレイ、カワハギ、河豚、あまだ
いの何れか1つである請求項1または請求項2に記載の
白身魚の巻きずしである。According to a third aspect of the present invention, the white fish is:
The rolled white fish according to claim 1 or 2, which is any one of a sea bream, a flounder, a sea bass, a flatfish, a streamer, a river pig, and a sweet potato.
【0007】請求項4に記載の発明は、上記白身魚が昆
布じめされている請求項1〜請求項3の何れか1項に記
載の白身魚の巻きずしである。According to a fourth aspect of the present invention, there is provided the rolled white fish according to any one of the first to third aspects, wherein the white fish is kelp-blown.
【0008】請求項5に記載の発明は、白身魚を3枚に
おろし、骨を除去する工程と、酒で洗浄したこぶで、上
記骨を除去した魚身を挟み込んでこぶ締めする工程と、
こぶ締めした上記魚身を薄切りし、切り身を作製する工
程と、上記切り身を巻きずし用のすのこ上に並べる工程
と、上記すのこ上に並べた切り身にスパイスおよびまた
は野菜を載置する工程と、上記切り身と、上記スパイス
およびまたは野菜との上にすし飯をのせ、略平面状にの
ばす工程と、上記すし飯の中央部にすし芯材を線状に並
べる工程と、上記すのこを持ち上げ所定の形状に巻き上
げることにより白身魚の巻きずしを作製する工程とを備
えた白身魚の巻きずしの作製方法である。[0008] The invention according to claim 5 is a step of lowering the white fish into three pieces and removing the bones, a step of sandwiching the fish body from which the bones have been removed with a hump washed with alcohol and tightening the same.
Thinly sliced the fish body that has been humped, a step of preparing a slice, a step of arranging the slice on a roll for winding, and a step of placing spices and / or vegetables on the slice arranged on the slice, Placing sushi rice on the fillet and the spices and / or vegetables, stretching the sushi rice in a substantially planar shape, arranging a sushi core in a line in the center of the sushi rice, lifting the sushi and winding it into a predetermined shape And a step of producing a roll of white fish.
【0009】[0009]
【発明の実施の態様】本発明に係る白身魚の巻きずし
は、中心側より、すし芯材と、すし飯と、スパイス(薬
味)およびまたは野菜と、白身魚とより構成され、外皮
を白身魚とした巻きずしである。この巻きずしの形状
は、特に限定されるものでなく、巻き上げる際に、円柱
形、角柱形、多角柱形等の任意の形状に整形可能であ
る。なお、円柱形とすることが望ましい。BEST MODE FOR CARRYING OUT THE INVENTION The roll of white fish according to the present invention is composed of sushi core, sushi rice, spices and / or vegetables, and white fish from the center side, and the outer skin is white fish. It's a roll. The shape of the roll is not particularly limited, and can be shaped into an arbitrary shape such as a cylinder, a prism, or a polygon when the film is rolled up. In addition, it is desirable to be cylindrical.
【0010】上記巻きずしに使用するすし芯材は、特に
限定されたものでなく、従来より巻きずしに使用されて
いる食材であればよい。例えは、干瓢、胡瓜等の生野菜
およびその加工品類、椎茸などのキノコ類、マグロ等の
魚介類の生または加工品、お新香類、納豆、各種サラダ
類、卵焼き等より選ばれる1種または2種以上を例示す
ることが出来る。本発明においては、外皮を河豚とし場
合、卵焼きや穴子の焼き物を用いることが望ましい。[0010] The sushi core material used for the above-mentioned roll is not particularly limited, and may be any food material conventionally used for a roll. For example, one or two kinds selected from raw vegetables such as dried gourd and cucumbers and their processed products, mushrooms such as shiitake mushrooms, raw or processed products of seafood such as tuna, new incense, natto, various salads, fried egg, etc. More than species can be exemplified. In the present invention, when the outer skin is a pig, it is desirable to use a roasted egg or a conger eel.
【0011】上記すし飯としては、特に限定されたもの
でなく、従来より使用されているご飯に食用酢を混ぜた
ものである。この際、味付け用として梅酢なども用いる
ことが出来る。また、本発明においては、必ずしもご飯
に酢を混ぜる必要はない。[0011] The sushi rice is not particularly limited, and is a mixture of conventionally used rice and edible vinegar. At this time, plum vinegar or the like can be used for seasoning. In the present invention, it is not always necessary to mix vinegar with rice.
【0012】上記スパイスおよび野菜の内、スパイスと
しては、シソ・ネギ・ユズ・ミョウガ・フキノトウ・ゴ
マ・ケシノミ・アサノミなどの香味料、七味唐辛子・山
葵(ワサビ゛)・葱などの薬味、唐辛子・ケシ・コショウ
・ショウガ・サンショウなどの香辛料である。また、野
菜としては、大根、人参などの根菜、ねぎなどの葉菜を
例示することが出来る。本発明においては、上記スパイ
スを単独で用いることが出来るが、大根を細かく砕いた
大根おろしと称される物と唐辛子粉との混合物、いわゆ
るもみじおろしを用いることが望ましい。或いは、これ
に紫蘇の葉などの香味料を添えても良い。また、葉菜と
しては、特に限定されたものでないが、ねぎ類を用いる
ことが望ましい。ねぎ類の内、小ネギまたはこの小ネギ
を食しやすいように小さくきったものを上記もみじおろ
しとともの混ぜて使用することがより望ましい。Among the above-mentioned spices and vegetables, spices include spices such as perilla, leek, yuzu, myoga, fukinotou, sesame, poppy flea, and asanomi; It is a spice such as poppy, pepper, ginger, and sansho. Examples of the vegetables include root vegetables such as radishes and carrots, and leaf vegetables such as green onions. In the present invention, the above-mentioned spices can be used alone, but it is preferable to use a mixture of pepper powder and so-called maple grated, which is obtained by finely crushing radishes. Alternatively, a flavoring agent such as perilla leaves may be added to this. The leafy vegetables are not particularly limited, but it is preferable to use green onions. Among the green onions, it is more desirable to use a small leek or a small leek so that the leek can be eaten easily, mixed with the above maple.
【0013】白身魚としては、鯛、ヒラメ、ススキ、カ
レイ、カワハギ、河豚、あまだいなどを例示することが
出来る。河豚としては、通常食されているカナトフグ、
とら河豚等を例示することが出来る。通常白身の魚は、
身が引き締まり薄切りに適しており、特に河豚は、皿に
盛った場合、皿の模様が透けて見える程度まで薄く切っ
て食するものである。本発明の場合、上記河豚を使用す
ることが望ましい。また、ヒラメ、カレイなども薄く切
って食されることもある。この際、巻きずしに使用する
切り身の厚さは、特に限定されるものでなく、魚種に応
じて、巻きずしを製作する際に破れない程度にする。例
えば、河豚などは切り身とした場合、皿の絵などが透け
て見える程度する。あまり厚すぎると、まいた際に魚身
が分離し、透明度が不足し、見栄えも悪くなり好ましく
ない。Examples of the white fish include bream, flounder, Japanese pampas grass, flounder, riverfish, river pig, and red scallop. Kanato puffers, which are usually eaten as river pigs,
Torakawa pig and the like can be exemplified. Usually white fish
It is suitable for lean and sliced meat, especially when pork is served on a plate, it is sliced and eaten so that the pattern on the plate can be seen through. In the case of the present invention, it is desirable to use the above-mentioned river swine. Flounder and flounder are sometimes sliced and eaten. At this time, the thickness of the fillet used for the roll is not particularly limited, and is set to such a degree that the cut does not break when producing the roll according to the type of fish. For example, in the case of river pigs or the like, when they are cut into pieces, the picture on the plate or the like can be seen through. If it is too thick, the fish will separate when sown, resulting in insufficient transparency and poor appearance, which is not preferable.
【0014】昆布締めに使用する酒類としては、日本
酒、リキュール、焼酎、葡萄酒などを例示することが出
来るが、昆布などの相性を考慮した場合、日本酒が好ま
しい。昆布締めは、昆布を日本酒で洗って、表面の塩分
およびゴミなどを除去した昆布で上記白身魚の身を挟み
付け、昆布締めをおこなう。昆布締めをおこなうことに
より、魚身中の水分が昆布にしみ出すと共に、昆布のう
まみが魚身にしみ出し、魚身特有の香りをを取り除くと
と共に、細菌の増殖を遅らせる効果を有している。ま
た、こぶ締めの際、グルタミンソーダ等の人工調味料、
塩、酢など天然調味料を併用して、魚身に味付けするこ
とを妨げない。Examples of the liquor used for kelp fastening include sake, liqueur, shochu, and grape wine. Sake is preferred in consideration of compatibility with kelp and the like. In the kelp fastening, the kelp is washed with sake, and the body of the white fish is sandwiched with the kelp from which salt and dust on the surface are removed, and the kelp is fastened. By performing kelp tightening, the moisture in the fish permeates the kelp, the umami of the kelp permeates the fish, removing the peculiar aroma of the fish, and has the effect of delaying the growth of bacteria. I have. In addition, when seasoning, artificial seasoning such as glutamine soda,
It does not prevent the seasoning of fish with the use of natural seasonings such as salt and vinegar.
【0015】本発明に係るの白身魚の巻きずしは、図1
または図2に示すような構成となっている。図によれ
ば、中心部にすし芯材1を配設し、その周りをすし飯2
で包囲し、その外周側にスパイスと根菜との混合物、い
わゆるもみじおろし4(A)とねぎ4(B)の混合物4
(A)、(B)と最外周に白身魚の切り身3を配設して
巻き上げた構成となっている。上記白身魚の巻きずしの
製作の一例として、使用する白身魚、例えば、河豚はそ
の内臓を除去し、続いて三枚におろして、骨を除去する
と共に皮を剥ぎ、河豚身を取り出す。The roll of white fish according to the present invention is shown in FIG.
Alternatively, the configuration is as shown in FIG. According to the figure, a sushi core 1 is disposed in the center, and sushi rice 2 is provided around the sushi core 1.
And a mixture of spices and root vegetables, a mixture of so-called maple grated 4 (A) and green onion 4 (B) 4
(A) and (B) and a configuration in which a white fish fillet 3 is arranged on the outermost periphery and wound up. As an example of the production of the roll of white fish, a white fish to be used, for example, a river pig is removed from its internal organs, then cut into three pieces, the bone is removed, the skin is peeled, and the river pig is taken out.
【0016】昆布を上記河豚身の大きさに合わせて長手
方向に切断し、上記酒、例えば、日本酒で洗い、昆布表
面に付着している塩分またはゴミなどを除去して、素早
く液切りをおこない、こぶ締め用の昆布を作製する。上
記河豚身を上記洗浄済みの昆布で挟み付け、3〜24時
間程度冷暗所で放置して、河豚身の水分をこぶに吸い取
らせると共に、こぶの味を河豚身に浸透させる。こぶ味
が浸透した河豚身3を皿の絵が透けて見える程度、例え
ば0.5〜2mm程度に薄く切り、図3に示すように巻
きずし用のすのこ5上に並べる。上記すのこ5上の河豚
身上に、唐辛子と大根をすり下ろしたいわゆるもみじお
ろし4(A)と小さく切った小ネギ4(B)との混合物
4(A)(B)とを適宜載置してゆく。この際、唐辛子
と大根おろしとの混合割合は、食する人の好みに合わせ
るため特に限定されない。通常は、唐辛子粉と、大根お
ろしとの混合割合は、大根大さじ1杯に対して唐辛子粉
を小さじ1杯程度を目安とする。なお、子供などが食す
る場合、辛味を弱めるため唐辛子の量を減らし、人参お
ろしなどで色付けしても良く、食紅などの色付け材で色
付けしても良い。また、上記もみじおろしと共に使用す
るねぎ類は、小ネギを1〜5mm程度に切ったものを用
いるが、小ネギの入手が困難な場合は、白ねぎを小さく
切ったものでも良い。上記小ネギを切る大きさは、上記
大きさに限定されるものでなく、1cm以上の大きさで
もよい。このねぎは、薬味とし使用されるため、食する
人の好みの量に合わせて使用する。また、使用する魚身
によっては、唐辛子と、ワサビ、生姜などを併用または
単独で使用しても良い。なお、もみじおろしとねぎは別
々に並べても良く、図3に示すようにもみじおろし4
(A)とねぎ片4(B)とを交互に並べても良い。すの
こに並べた魚身3上に上記もみじおろしと小ネギ片の混
合物4(A)(B)をのせ、この上に図4に示すように
すし飯2をひく(のばす)。このすし飯2のひく量は特
に限定されるものではない。使用する魚身の味および芯
材の味を強く引き出そうとすれば、すし飯の量は少ない
方が好ましい。目安としては、巻きの直径60〜100
mm程度とするのが好ましい。このすし飯の中心線上に
すし芯材1を並べる。例えば、卵焼きを棒状に切ったも
のと穴子の焼き物(たれ付)を同じく棒状に切ったもの
を並べる。この後、円柱状となるようにすし飯を押さえ
ながらすだれ5の一端を持ち上げ、他端に合わせる。こ
の際、持ち上げたすだれの外側を押さえ、すし飯などを
円形となるように整形する。まきが終了したのち、適当
な大きさに切断して商品とする。この巻きずしを食する
際には、酢醤油、醤油等の調味料および各種スパイスを
好みに応じて用いてもよい。また、巻き易くするため、
魚の切り身のつなぎ目に海苔片、とろろ昆布片などを載
置しても良く、彩りを変化させることが出来る。The kelp is cut in the longitudinal direction in accordance with the size of the river pork, washed with the above-mentioned liquor, for example, sake, to remove salt or dust adhering to the surface of the kelp, and quickly drained. , To make kelp for knotting. The pork is sandwiched between the washed kelp and allowed to stand in a cool and dark place for about 3 to 24 hours so that the water of the pork is absorbed into the bumps and the taste of the bumps is permeated into the pigs. The pig meat 3 into which the hump taste has infiltrated is cut into thin pieces such that the picture on the dish can be seen through, for example, about 0.5 to 2 mm, and arranged on a roll 5 as shown in FIG. The mixture 4 (A) (B) of the so-called maple grated 4 (A) obtained by lowering pepper and radish and the small green onion 4 (B) is appropriately placed on the flesh of the pig on the above-mentioned sako 5. go. At this time, the mixing ratio of the pepper and the radish is not particularly limited in order to match the taste of the eater. Normally, the mixing ratio of pepper powder and grated radish is approximately 1 teaspoon of radish and about 1 teaspoon of pepper powder. In addition, when eaten by children or the like, the amount of pepper may be reduced to reduce pungency, and colored with ginseng or a coloring material such as food coloring. In addition, as the onions used together with the above-mentioned maple, the onion is cut into a size of about 1 to 5 mm. If it is difficult to obtain the onion, the onion may be cut into small pieces. The size of cutting the green onion is not limited to the above size, and may be 1 cm or more. Since this green onion is used as a condiment, it is used according to the taste of the eater. Further, depending on the fish body to be used, pepper, wasabi, ginger and the like may be used in combination or alone. The maple and the green onion may be separately arranged, and as shown in FIG.
(A) and onion pieces 4 (B) may be alternately arranged. The mixture 4 (A) (B) of the above-mentioned maple and small onion pieces is placed on the fish bodies 3 arranged on a slat, and the sushi rice 2 is pulled (stretched) as shown in FIG. The amount of the sushi rice 2 is not particularly limited. In order to strongly extract the taste of the fish used and the taste of the core material, it is preferable that the amount of sushi rice is small. As a guide, the diameter of the winding is 60-100
mm is preferable. The sushi core material 1 is arranged on the center line of the sushi rice. For example, a fried egg cut into a stick and a fried eel (with sauce) cut into a stick are also arranged. Thereafter, one end of the blind 5 is lifted while holding the sushi rice in a columnar shape, and adjusted to the other end. At this time, the outside of the raised blinds is held down, and sushi rice is shaped into a circular shape. After the firewood is finished, it is cut into a suitable size to make a product. When eating this roll, seasonings such as vinegar soy sauce and soy sauce and various spices may be used as desired. Also, to make it easy to wind,
Seaweed pieces, toro kelp pieces, etc. may be placed at the joints of fish fillets, and the color can be changed.
【0017】[0017]
【実施例】本発明を以下に示す実施例で説明するが、本
発明はこの実施例に限定されるものでない。食材とし
て、活きの良い市販の河豚を三枚におろしたものと、市
販のヒラメを三枚におろしたものとを準備した。続い
て、北海道日高町産の昆布を準備し、これを長手方向に
200〜300mmに切断し、日本酒で素早く洗い、表
面の塩分とゴミなどを除去し、表面の液分を吸収紙など
で除去した。大根おろし大さじ1杯に対し唐辛子粉を小
さじ 杯の割合で混ぜたもみじおろしと、小ネギを2〜
5mm程度にきざんだものを準備した。まず、上記三枚
におろした魚身を上記昆布で挟み12時間程冷蔵庫中に
放置し、魚身を昆布締めした。これを厚さ0.5〜2.
0mm程度におろし、巻きずし用の切り身とした。巻き
ずしの製作は、図3〜4に示すように上記切り身3を巻
きずし用のすのこ5上に並べ、続いて上記もみじおろし
と小ネギ片4(A)、(B)を幅2〜3mm、長さ25
0mm(巻く長さ)程度に載置し、その上に別途準備し
たすし飯2を厚さ20mm、幅200mm、長さ250
(巻く長さ)程度にひき、この中心部にすし芯1として
棒状に切った卵焼きと穴子焼きをのせ、すのこ5の一端
を持ち上げ、ご飯が落ちないようにすのこの外側を押さ
えながら、円柱形に巻き上げた。また、上記小ネギを切
断せずにもみじおろしの両側にねぎを並べ、これに間隔
を介して紫蘇の葉を幅3mm程度に切ったものを並べて
同様にして巻きずしを作製した。これを幅30mm程度
に切り、見栄えと味を調べた結果は、表1に示すとおり
であり、何れも良好であった。EXAMPLES The present invention will be described with reference to the following examples, but the present invention is not limited to these examples. As a food material, a lively commercially available river pig made into three pieces and a commercial flounder made into three pieces were prepared. Next, prepare kelp from Hidaka-cho, Hokkaido, cut it into 200-300mm in the longitudinal direction, wash quickly with sake, remove salt and dirt on the surface, and remove the liquid on the surface with absorbent paper etc. Removed. 1 tablespoon of grated radish mixed with a teaspoon of pepper powder in a ratio of 2 teaspoons and 2 grated green onions
What was cut to about 5 mm was prepared. First, the fish bodies cut into the three pieces were sandwiched between the kelp and left in a refrigerator for about 12 hours, and the fish bodies were fastened with kelp. The thickness is 0.5 to 2.
It was reduced to about 0 mm and used as a fillet for winding. As shown in FIGS. 3 and 4, the above-mentioned cuts 3 are arranged on a roll 5 for winding, and then the maple and the small green onion pieces 4 (A) and (B) are 2-3 mm wide and 2 mm long. 25
Place the sushi rice 2 separately prepared on it at about 0 mm (rolling length), thickness 20 mm, width 200 mm, length 250
(Length of winding) about the center, put the egg and conger grilled in a bar shape as a sushi core 1 in the center, lift one end of the glass 5 and hold the outside of the glass so that the rice does not fall, while holding the cylindrical shape Rolled up. Without cutting the green onions, green onions were lined up on both sides of the grated green onion. Shiso leaves cut to a width of about 3 mm were arranged at intervals on the green onions to produce rolls in the same manner. This was cut to a width of about 30 mm, and the appearance and taste were examined. The results are as shown in Table 1, and all were good.
【0018】[0018]
【表1】 [Table 1]
【0019】[0019]
【発明の効果】本発明に係る白身魚の巻きずしは、外側
が白身の魚を使用し、それもごく薄くひらいた(切っ
た)魚身を使用しているため、内部が透き通って見え、
例えば、もみじおろしと小ネギを使用した場合、巻きず
しの外面より赤と、ねぎの緑色がうっすらと透き通って
見える。よって、従来の巻きずしに比べ豊かな色彩感覚
を有し、食欲をかき立てる。また、魚身を昆布締めして
いるため、昆布の味が魚身にしみこみ調味料なしに食す
ることが可能となる。しかも、魚身の生臭さがとれ、磯
の香りがすると共に、雑菌の繁殖を防ぎ、保存期間を長
くすることが可能となる。According to the present invention, the roll of white fish according to the present invention uses white fish on the outside, and also uses very thinly opened (cut) fish, so that the inside looks transparent.
For example, when a maple and a small green onion are used, red and green onion appear slightly transparent from the outer surface of the roll. Therefore, it has a richer color sensation than a conventional curly roll and stirs appetite. Further, since the fish body is kelp-tightened, the taste of the kelp can be absorbed into the fish body and eaten without a seasoning. In addition, the fishy odor can be removed, the fragrance of the beach is smelled, the propagation of various bacteria is prevented, and the storage period can be extended.
【図1】本発明の一実施例に係る白身魚の巻きずしの断
面図である。FIG. 1 is a cross-sectional view of a roll of white fish according to one embodiment of the present invention.
【図2】本発明の一実施例に係る白身魚の側面図であ
る。FIG. 2 is a side view of a white fish according to one embodiment of the present invention.
【図3】本発明の一実施例に係る白身魚の切り身を巻き
ずし用のすのこ上に並べ、その上にもみじおろしとねぎ
片とを載置した際の一例を示す模式図である。FIG. 3 is a schematic diagram showing an example in which the cuts of white fish according to one embodiment of the present invention are arranged on a roll for winding and a maple and a green onion piece are placed thereon.
【図4】図3の白身魚の切り身ともみじおろしとねぎ片
との上にすし飯をのばし、すし飯上にすし芯材を並べた
際の模式図である。FIG. 4 is a schematic diagram showing a case where sushi rice is spread on a slice of white fish, a maple and a green onion, and a sushi core material is arranged on the sushi rice in FIG.
Claims (5)
身魚とを備えた白身魚の巻きずし。1. A sushi core material disposed at a central portion, sushi rice disposed so as to surround the sushi core material, and a thin open white fish disposed so as to surround the sushi rice. Rolled white fish rolls.
よびまたは野菜が配設されている請求項1に記載の白身
魚の巻きずし。2. The rolled white fish roll according to claim 1, wherein spices and / or vegetables are arranged between the sushi rice and the white fish.
レイ、カワハギ、河豚、あまだいの何れか1つである請
求項1または請求項2に記載の白身魚の巻きずし。3. The roll of white fish according to claim 1 or claim 2, wherein the white fish is any one of a bream, a flounder, a sea bass, a flatfish, a streamer, a river pig, and a sweet potato.
1〜請求項3の何れか1項に記載の白身魚の巻きずし。4. The roll of white fish according to any one of claims 1 to 3, wherein the white fish is kelp-filled.
程と、 酒で洗浄したこぶで、上記骨を除去した魚身を挟み込ん
でこぶ締めする工程と、 こぶ締めした上記魚身を薄切りし、切り身を作製する工
程と、 上記切り身を巻きずし用のすのこ上に並べる工程と、 上記すのこ上に並べた切り身の上にスパイスおよびまた
は野菜を載置する工程と、 上記切り身と上記スパイスおよびまたは野菜との上にす
し飯をのせ、略平面状にのばす工程と、 上記すし飯の中央部にすし芯材を線状に並べる工程と、 上記すのこを所定の形状に巻き上げることにより、巻き
ずしを作製する工程とを備えた白身魚の巻きずしの作製
方法。5. A step of lowering three white fishes and removing bones, a step of sandwiching the fish bodies from which the bones have been removed with rubs washed with alcohol and rubbing them, Thin-slicing, preparing a fillet, arranging the fillet on a roll for winding, placing a spice and / or vegetable on the fillet arranged on the roll, and the fillet and the spice and Alternatively, a sushi rice is placed on top of vegetables and stretched in a substantially planar shape, a step of arranging a sushi core material in a line at the center of the sushi rice, and a roll of the sushi rice is rolled up into a predetermined shape to produce a roll. A method for producing a roll of white fish, comprising:
Priority Applications (1)
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JP2000339523A JP2002142695A (en) | 2000-11-07 | 2000-11-07 | Rolled sushi wrapped with fillet of white flesh fish and method for producing the sushi |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP2000339523A JP2002142695A (en) | 2000-11-07 | 2000-11-07 | Rolled sushi wrapped with fillet of white flesh fish and method for producing the sushi |
Publications (1)
Publication Number | Publication Date |
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JP2002142695A true JP2002142695A (en) | 2002-05-21 |
Family
ID=18814587
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109874958A (en) * | 2019-03-20 | 2019-06-14 | 龙大食品集团有限公司 | A kind of roulade rice dumpling string and preparation method thereof |
-
2000
- 2000-11-07 JP JP2000339523A patent/JP2002142695A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109874958A (en) * | 2019-03-20 | 2019-06-14 | 龙大食品集团有限公司 | A kind of roulade rice dumpling string and preparation method thereof |
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