JP2002142695A - Rolled sushi wrapped with fillet of white flesh fish and method for producing the sushi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new food product having excellent palatability. SOLUTION: A white flesh fish such as swellfish is sliced into 3 fillets and the back bone part is removed. The fillet is sandwiched between two tangle sheets washed with Japanese rice wine to form a tangle-seasoned fillet. The fish fillet is sliced into thin pieces, laid side-by-side on a screen for forming a rolled Sushi (vinegared rice with ingredients) and spices are placed on the pieces. Vinegared rice is put on the spiced fish pieces and pressed to form a flat sheet. The core ingredients for Sushi are longitudinally aligned at the center of the vinegared rice and the whole assembly is rolled in a circular columnar form. Since the thin fillet of white flesh fish are used as a substitute for laver sheet, grated radish and red pepper and small Welsh onion used as the spices can be seen through the fillet to stimulate the appetite by the change in color.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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]

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]

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]

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.

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.

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.

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] 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]

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] 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] 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.

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.

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.

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.

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.

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]

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]

[Table 1]

[0019]

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.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a roll of white fish according to one embodiment of the present invention.

FIG. 2 is a side view of a white fish according to one embodiment of the present invention.

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.

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)

[Claims] 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. 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. 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. 4. The roll of white fish according to any one of claims 1 to 3, wherein the white fish is kelp-filled. 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: