JP3000664U - Nori roll sushi with wakame stem - Google Patents

Abstract

(57) [Summary] [Structure] Seaweed stalks belonging to the genus Chigaiso and the genus Seaweed are processed into pickles (6) or seasoned Tsukudani boiled wind and mixed with sushi rolls. Nori roll sushi used. [Effect] An inexpensive sushi roll having good shelf life stability, good taste, blood pressure, and beauty effects can be obtained by using an inexpensive raw material.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a novel sushi roll using a stem, which is a by-product of wakame seaweed, and is suitable for the taste of Japanese people.

[0002]

[Problems to be solved by conventional techniques and devices]

 In general, wakame has a bud turnip (1) corresponding to the root part, a lower stem (3) of 0.3 to 0.5 m in length having an adult leaf (2) and an upper adult leaf (4) as shown in FIG. It consists of a 1.5-1.8 m long stem (5). Among these wakame, the parts of the bud turnip (1) and the leaves (2) (4) are still commonly distributed as foods, and the leaves (2) (4) are very popular among Japanese people. ing.

However, since the stem part, particularly the part of the lower stem (3), is hard, its utility value has been small so far, and it is only used as a raw material of alginic acid. However, the amount is very small, and most of them are discarded as they are, causing the pollution problem.

[0004]

[Means for Solving the Problems]

 As a result of various studies in view of such a situation, the present invention provides an effective use method of seaweed stalks. It is characterized in that the seaweed sushi is mixed with sushi rolls, and it is even more effective if the seaweed stems are soy sauce tamari pickle, miso pickle or Kyoto-style shiba pickle.

[0005]

【Example】

 Cut the middle and lower stems of wakame seaweed as shown in Fig. 1 to 10 cm and 18 cm long, respectively. Then, the cut stems or those obtained by shaping the stems into a gourd shape are blanched for about 5 minutes and then cooled with cold water. After that, one of the following seasoning processes was applied to these.

(A) Soy sauce tamarizuke (B) Soaked in your favorite miso for about 1 month (C) Kyoto-style shiba-zuke using plum perilla liquid

Each of the pickled vegetables is a normal mechanical sushi roll making machine, and the one with a length of 18 cm is the center of the sushi rice (8) inside the plate paste (7) as shown in FIG. Put pickled wakame stalks (6) on the part to make sushi rolls, and those with a length of 10 cm are as shown in Fig. 3. (10) was placed and rolled to make a rolled sushi roll. In addition, such a sushi roll is not a mechanical type, but as shown in FIG. 4, a columnar sushi rice (8) and a plate paste (7) which have pickled seaweed stems (6) placed in the center in advance are separately provided. It can also be used as hand-rolled sushi that is packaged and sold at the same time.

As described above, these pickled seaweed stems can be used as a long-sized sushi roll ingredient, or can be chopped and mixed with sushi rice itself to make a sushi roll.

[0009]

[Effect of device]

 As described above, according to the present invention, it is possible to obtain a sushi roll having good taste stability and good taste by using inexpensive raw materials effectively. In addition, the obtained sushi roll has great value as a health food that is delicious and has excellent effects on blood pressure and beauty.

[Brief description of drawings]

FIG. 1 is a perspective view showing a seaweed.

FIG. 2 is a perspective view showing an example of a rolled roll of the present invention.

FIG. 3 is a perspective view showing another example of the sushi roll of the present invention.

FIG. 4 is an explanatory diagram showing a manual winding procedure for manual winding sushi.

[Explanation of symbols]

 1 Bud turnip 2 Adult leaf 3 Lower stem 4 Adult leaf 5 Middle stem 6 Pickled seaweed stem 7 Plate paste 8 Sushi rice 9 Cucumber 10 Egg roast

Claims (4)

[Scope of utility model registration request] 1. A sushi roll using a wakame stalk characterized in that the stem of seaweed of the genus Chigaiso or the genus Seaweed is processed into pickled vegetables or seasoned Tsukudani boiled wind and mixed with sushi roll. 2. The sushi roll according to claim 1, wherein a stem of seaweed belonging to the genus Chigaiso or the genus Seaweed is treated with soy sauce. 3. The sushi roll according to claim 1, wherein a stem of seaweed belonging to the genus Chigaiso or the genus Seaweed is treated with miso. 4. The sushi roll according to claim 1, wherein the stem of seaweed of the genus Chigaiso or the genus Seaweed is treated with Kyoto-style shiba.