JP2014176331A - Material for sushi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a loach which is subjected to proper processing as a material for sushi.SOLUTION: The loach is made by following steps of: opening the loach for making a skewer of the loach; coating the loach with sag and grilling; steaming the loach for softening; and pressing the loach for making the loach flat. The skewer of the loach can be used for rolled sushi or hand-rolled sushi, or the loach can be used for nigirisushi or oshisushi, or sushi rice in a box with a variety of ingredients sprinkled on top after pulling out the skewer from the loach.

Description

  The present invention relates to ingredients for sushi, and more particularly to ingredients for sushi using mud.

As ingredients for sushi, a wide range of ingredients including seafood, vegetables or animal meat are used, and a wide variety of ingredients are used.
However, although mud is known as an ingredient that can obtain high nutritional value, it is not common as an ingredient for sushi, and it has not yet been reported that it is used.

  The most common cooking of mud is Yanagawa nabe, which is large, open and takes the head and internal organs, and small ones are boiled together with leeks and burdocks and bound with eggs, not bound with eggs It is called a hot pot.

  On the other hand, if you put the live mud and tofu together in a pan and gradually heat it, you will escape from the heat and the loach will sink into the tofu and boiled tofu will be seasoned and eaten with flavor Is a hell pot.

  It is also used for deep-fried chicken and tempura, and it is also eaten in some areas of Toyama Prefecture, in addition to the suburbs of Kanazawa City, Ishikawa Prefecture, which are made from mushrooms, skewers, and spicy sauce. ing.

JP 2008-154504 A JP 2001-136936 A JP 2001-066951 A

Each of the above-mentioned patent documents is a method for processing a baked ware, and the presentation of mud cake is recognized as a food material.
The above-mentioned Japanese Patent Application Laid-Open No. 2008-154504 is characterized in that it has a small bone cutting step for cutting small bones in the body of the foodstuff before baking.

  Japanese Patent Laid-Open No. 2001-136936 discloses a steaming process in which steam is brought into contact with raw or thawed food and the food is heated after the steaming process to dry moisture adhering to the food. After the drying step, after the drying step, the sauce is added to the sauce, and after the sauce is applied, the ingredients are baked. Further, in Japanese Patent Laid-Open No. 2001-069511, the ingredients are brought into contact with steam. And steaming the food material, and after the steaming step, the food material is baked on charcoal fire to attach a scent of charcoal to the food material.

Therefore, since the baking process is the final process in each of the above-mentioned documents, the surface is hard and the whole form is firmly maintained, there is a unique bitter taste in the texture and aroma, and it is baked well, so it eats up to the bone A person with the characteristics
However, mud is not a common sushi ingredient (sushi material), and it has not yet been reported that it is used.

  Therefore, the present invention intends to provide a mud that has been processed appropriately as ingredients for sushi.

  The invention of claim 1 of the ingredients for sushi according to the present invention consists of a step of opening mud rice cakes, skewering, sauce and baking, steaming and softening, and further pressing and flattening It is characterized by.

  The invention for ingredients for sushi according to claim 2 is characterized in that, in the invention of claim 1, it is used for hand-rolled sushi or rolled sushi with skewers.

  The invention of ingredients for sushi according to claim 3 is characterized in that, in the invention of claim 1, the skewer is extracted and used for nigiri sushi, pressed sushi, or chirashi sushi.

In the invention of claim 1 of the ingredients for sushi according to the present invention, the mud cake is opened and skewered, and the sauce is baked, which is the same as the conventional sashimi process.
However, the next step of steaming and softening has the effect of eliminating the hardness of the surface, freeing the entire form, and facilitating the removal of the skewer.

  Further, the pressing process makes it easy to eat because the bones are crushed, and the skewer can be easily pulled out, so that it becomes flat and easy to use as a sushi ingredient.

  In addition to the effect of claim 1, the invention of claim 2 has the effect that the skewer becomes a core material and can be easily rolled by using it for hand-rolled sushi or roll sushi with a skewer. The novelty of the form protruding from the rolled sushi attracts interest, and since it has undergone the steaming process and pressing process, the skewer can be removed very easily.

  In addition to the effect of claim 1, the invention of claim 3 has softness that is flat and free to shape if the skewer is pulled out and gripped and cut into a suitable size if necessary. It has an effect that can be used as ingredients for nigiri sushi, or it can be used for pressed sushi or chirashi sushi.

The invention of the present application is characterized by comprising a step of opening mud and skewering, adding a sauce and baking, then steaming and softening, and further pressing and flattening.
Meat spit mud is alive, opened from the head or belly, cut into 3-4 pieces with the bones attached, baked with sauce.

The chopping after opening a mud is optional depending on the size of the mud and the shape of the final sushi ingredients.
Sauce is mixed with soy sauce and syrup, as well as Japanese sake and mirin to soften the skin.

  The sauce and baking process may be repeated 2-3 times, depending on taste, so that the taste of the mud is soaked and the bones are baked well so that the bones can be eaten.

Next, the mud cake that has been baked is stored in a steamer while being stabbed in a steamer, and the body that has been baked and hardened is softened, and the taste oozes and settles inside.
Because the body is fully cooked, it can be steamed to the extent that it is loosened.

  And by pressing after finishing steaming, the softly made body becomes flat easily, and it becomes a form suitable for ingredients of sushi, and when pressed, the bones are appropriately broken and eaten In addition, the bones are not touched, and the sticking between the body and the skewer is released and the body can be easily pulled out without collapsing.

The pressing method can be performed by, for example, pressing using a flat plate portion on the side of a kitchen knife or rotating a round bar, and does not require a strong pressurizing to actively crush bones. The main purpose is to form a soft and soft body.
Therefore, by flattening, the bones are also prepared and broken at the same time.

  The skewer is extracted from the mud rice thus cooked and cut into a suitable size if necessary, and can be used as nigiri sushi, pressed sushi, chirashi sushi, hand-rolled sushi or roll sushi.

In addition, if you do not remove the mud from the skewer and cook the hand-rolled sushi or roll sushi with the skewer protruding directly from the hand-rolled sushi or roll sushi, and then remove the skewer when you eat, It can be provided in the form of rolled sushi or rolled sushi.
The hand-rolled sushi or sushi rolls in this case are thin rolls, and it is suitable to eat them without cutting them, using the laver width of the mud that has been stabbed on the skewers. It is good also as what is extracted and cut and eaten.

Claims (3)

  A sushi ingredient comprising a step of opening mud rice cakes, skewering, adding sauce and baking, steaming and softening, and pressing and flattening.   The ingredients for sushi according to claim 1, wherein the ingredients are used for hand-rolled sushi or rolled sushi with skewers.   The ingredients for sushi according to claim 1, wherein the ingredients are used for nigiri sushi, pressed sushi, or chirashi sushi.