JP3097855U - Kitayosei rice - Google Patents

Abstract

An object of the present invention is to provide northern shellfish rice that can be provided at a dining table or on the go as a staple food similar to sushi and onigiri.
Kind Code: A1 A kitakai rice of the present invention is formed by thawing the foot of a frozen boiled kitakai, removing remaining internal organs, washing the cut, and opening the inside from the cut section of the kite after washing to form a bag-shaped cavity. After immersing the bag-shaped northern clam feet in soy sauce seasoning liquid at room temperature for a certain period of time and seasoning, take out the seasoned north-shell clams and refrigerate drainage for a certain period of time, mix with glutinous rice and glutinous rice Then, seasoned rice cooked with a seasoning solution containing at least soy sauce, mirin, and sake is packed in the bag of the northern mussel foot, and the north mussel foot stuffed with the seasoned rice is stored in a package and frozen. It is characterized by the following.
[Selection diagram] Fig. 1

Description

[0001]
[Technical field to which the invention belongs]
The present invention relates to a seasoned rice in which the foot of the northern mussel is a skin.
[0002]
[Prior art]
Northern mussels are large bivalves collected on the sandy beach north of the Tohoku region, and are delicious, nutritious, and eaten raw as sashimi and sushi. Conventionally, these northern clams have a fixed fishing period for each production area, and have been expensive seasonal ingredients.
[0003]
In addition, Western-style dishes such as seafood curry and stew stewed as curry and stew ingredients, and Kita-yori rice, which is made by chopping northern oysters as a component of seasoned rice cooked with boiled shellfish, are known as specialties of the production area. ing. However, these dishes are seasonal dishes in which the production area is collected at a limited time, are expensive, and are limited to local areas.
[0004]
Under such circumstances, frozen northern oysters obtained by boiling fresh northern oysters locally from fishing grounds in North America and Canada have been imported and supplied stably. However, boiled northern oysters have the characteristic of becoming very hard when reheated, so their use is limited, and they have been used as sashimi or sushi seeds as they are after thawing. For this reason, there has been a problem that processed foods of northern mussel, which are generally and widely consumed, are not provided, although they have high nutritional value and are delicious.
[0005]
As a processed food in which rice, which is a staple food, is packed in seafood, squid rice, which is prepared by stuffing raw squid or seasoned squid with rice and heat-treating, is disclosed in Patent Document 1. According to this invention, the rice grains filled in the squid can be sufficiently and uniformly penetrated with the seasoning liquid without collapsing or gelatinizing, and a staple food alternative such as sushi or onigiri can be obtained. However, when a food made by stuffing rice, which is a staple food, into a northern oyster is produced by the same method, there is a problem that the northern oyster, which is an outer skin, becomes hard and loses its taste.
[0006]
[Patent Document 1]
JP-A-7-31429 (pages 2, 3)
[0007]
[Problems to be solved by the invention]
The present invention has been made in view of such problems, and an object of the present invention is to provide Kitayoroi rice that can be provided at a dining table or on the go as a staple food similar to sushi and rice balls.
[0008]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, the present invention is characterized in that the boiled northern clam is prepared by seasoning the foot meat of the boiled northern clam, filling the inside with seasoned rice, and freezing.
[0009]
According to this invention, it is possible to provide a new staple food alternative combining northern shellfish and cooked rice. In addition, since both the northern shellfish and the cooked rice are seasoned, they can be eaten anywhere without the need for seasonings as in conventional raw sushi. Furthermore, since it is a frozen food, it has a high preservation property and can be provided to a dining table without any trouble by thawing.
[0010]
The northern shellfish is characterized by being frozen after being boiled in a production area.
[0011]
According to this invention, fresh frozen boiled northern oysters can be used not only from domestic but also from overseas northern oyster producing areas. In addition, it is possible to receive a stable and inexpensive supply of northern mussels from domestic and overseas northern mussel production areas. For this reason, it is possible to provide inexpensive northern shellfish rice and provide a stable amount regardless of the season.
[0012]
In addition, the foot of the frozen boiled northern mussel is thawed, the remaining internal organs are removed and washed, and the inside of the washed northern mussel is cut open from the cut surface of the mussel to form a bag-shaped cavity. After immersing the foot part in soy sauce seasoning liquid at room temperature for a certain period of time and seasoning, take out the seasoned northern clam foot part and let it cool and drain for a certain time,
Mix the glutinous rice and glutinous rice, and pack the seasoned rice cooked with a seasoning solution containing at least soy sauce, mirin, and sake into the bag of the northern clam foot meat section,
It is characterized in that the northern mussel foot stuffed with seasoned rice is stored in a package and frozen.
[0013]
In the present invention, the boil-frozen northern mussel is not reheated. Therefore, the soft taste of the northern shellfish can be maintained. The reddish appearance of the northern clam feet also enhances visual appetite.
[0014]
In addition, the seasoned rice of the Kitayosei rice is formed by shaping the cooked seasoned rice into the shape of a bag-shaped cavity in the part of the Kitayosekai foot meat, freezing and solidifying the shaped tasted rice, and then seasoning and draining the Kitayosei foot meat. Characterized in that it is packed in a bag-shaped cavity.
[0015]
According to this invention, since the pre-shaped and frozen seasoned rice is packed in the northern clam feet, the rice filling operation can be performed efficiently. In addition, since the amount of seasoned rice to be packed can be fixed, quality can be maintained.
[0016]
[Embodiment of the invention]
Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view of the Kita-yori rice of the present invention.
[0017]
In FIG. 1, reference numeral 1 denotes a foot of a northern mussel. This northern shellfish is removed from the shell at the locality, boiled for a short time with the internal organs and string removed, frozen, and the tip of the foot is colored beautiful pink. ing.
[0018]
The foot cavity 3 indicated by a broken line is formed by cutting and forming a cavity after being thawed, and a part of the internal organs remaining in the cut meat is removed and washed to form a bag.
[0019]
The bagged foot meat cavity 3 is filled with the seasoned rice 2 to form the northern shellfish rice 10.
[0020]
The northern clam foot 1 and the foot meat cavity 3 inside the north clam are impregnated with a seasoning liquid. In particular, the inside of the foot meat has a fibrous tissue, and soy sauce, sake, and mirin taste are added. ing.
[0021]
The seasoned rice 2 is seasoned rice obtained by mixing sticky rice with glutinous rice and cooking with a seasoning liquid. As the seasoning liquid, a soy sauce flavor consisting of soy sauce, sake, and mirin is optimal, but a liquid appropriately mixed with a sweetener, a broth, a seafood extract, and a chemical seasoning may be used.
[0022]
Kita-yori clam rice 10 is packed in a plurality of units in the form of FIG. 1 and supplied to a consumer market as frozen food. For this reason, a consumer who has purchased in a frozen state can be stored in a freezer at home, thawed at a necessary time and provided to a dining table. Further, in a store having a lunch box and a prepared food counter, it can be thawed and sold individually or in combination with other ingredients.
[0023]
Next, the first manufacturing method of Kita-yori rice of the present invention will be described with reference to the flowchart of FIG.
[0024]
First, the foot of the frozen boiled northern clam is thawed to remove the remaining internal organs and then washed (washing step: S31).
[0025]
Next, the inside is cut out from the cut section of the foot of the washed northern clam to form a cavity in a bag shape (cavity forming step: S32).
[0026]
Next, the northern shellfish foot meat portion formed in a bag shape is immersed in a soy sauce seasoning liquid for a certain period of time and seasoned (seasoning step: S33). This seasoning liquid is a liquid in which soy sauce, sake, mirin, and saccharides are appropriately mixed, and desirably has a concentration that can be seasoned in about one hour.
[0027]
Next, the seasoned northern clam feet are taken out and refrigerated for a certain period of time (water draining step: S34). From the above process, the outer skin of Kitayorai rice is manufactured.
[0028]
The following seasoned rice is cooked in parallel with the production of the northern shellfish shell. After mixing the glutinous rice and the sticky rice, and after washing the rice, the rice is cooked with a seasoning liquid mainly composed of soy sauce, mirin and sake (cooking process: S35).
[0029]
The cooked seasoned rice is packed into the bag of the northern clam foot meat portion that has been seasoned and drained in the northern clam shell manufacturing process (northern clam rice forming step: S36).
[0030]
Finally, the northern mussel foot filled with seasoned rice is stored in a package and frozen (commodity packaging step: S37).
[0031]
FIG. 4 is a flowchart showing a method for manufacturing Kita-yori rice according to the second embodiment of the present invention. The same steps as those in the first embodiment are denoted by the same step numbers, and description thereof is omitted.
[0032]
The foot of the frozen boiled northern clam is thawed and the remaining internal organs are removed and washed (washing step: S31). Next, the inside is cut open from the cut surface of the washed northern clam to form a bag-shaped cavity (cavity). Forming step: S32) Next, the sack-shaped north mussel foot meat is immersed in soy sauce seasoning liquid for a certain period of time and seasoned (seasoning process: S33), and the seasoned north mussel foot meat is taken out and chilled and drained for a certain period of time. The process of manufacturing the outer shell of Kita-yokai rice, which is performed (draining process: S34), is the same as that of the first embodiment.
[0033]
The following seasoned rice is cooked in parallel with the production of the northern shellfish shell. After mixing the glutinous rice and the sticky rice, and after washing the rice, the rice is cooked with a seasoning liquid mainly composed of soy sauce, mirin and sake (cooking process: S35).
[0034]
Here, the seasoned rice cooked in the rice cooking step is shaped into a form of a bag-like cavity in the northern clam foot meat portion (seasoned rice shaping step: S40).
[0035]
FIGS. 2A and 2B are views showing a shaped type of seasoned rice, wherein FIG. 2A is a plan view and FIG. 2B is a cross-sectional view taken along line AA of FIG. In the seasoning rice shaping step, the cooked seasoning rice 2 is packed in a shaping frame 5a formed in a plurality of rice shaping molds 5 and shaped into a size to be packed into the cavity of the northern clam foot.
[0036]
Next, the shaped seasoned rice is frozen and solidified (seasoned rice freezing step: S41).
[0037]
Next, the shaped and frozen seasoned rice is packed in a bag-shaped cavity of the seasoned and drained northern clam foot meat portion (northern clam rice forming step: S42).
[0038]
Finally, the northern mussel foot filled with seasoned rice is stored in a package and frozen (commodity packaging step: S43).
[0039]
According to the second embodiment, since the seasoned rice that has been shaped and frozen in advance is packed in the northern clam foot meat portion, the rice filling operation can be performed efficiently. Further, since the seasoned rice can be made in the same shape and the same weight, the quality can be maintained.
[0040]
The northern shellfish used in the present invention can be stably provided at low cost to domestic products by using imported frozen boiled northern shellfish.
[0041]
[Effect of the invention]
ADVANTAGE OF THE INVENTION According to this invention, it can obtain the kitayosei rice which can be provided to a dining table as it is thawed. In addition, since it is provided to the market in a frozen state, it can be stored for a long time, and the market can be expanded to places other than the conventional production areas.
[0042]
In addition, the northern oyster rice of the present invention has no problem that the northern oyster is hardened by reheating, and the imported frozen boiled northern oyster can be used as a raw material. Therefore, stable supply can be performed at low cost.
[Brief description of the drawings]
FIG. 1 is a perspective view of Kita-yori rice of the present invention.
FIGS. 2A and 2B show a rice shaping mold used in the manufacture of the present invention, wherein FIG. 2A is a plan view and FIG.
FIG. 3 is a flowchart of a manufacturing process of Kita-yori rice according to the first embodiment of the present invention.
FIG. 4 is a flowchart of a manufacturing process of Kita-yori rice according to the second embodiment of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Kita-kai shell foot 2 Seasoned rice 3 Foot cavity 5 Rice shaping type 5a Shaping frame 10 Kita-kai shell rice

Claims (4)

Kitayosei rice is characterized by seasoning the boiled Kitayosei leg meat, filling it with seasoned rice, and freezing it. The northern shellfish rice according to claim 1, wherein the northern shellfish is frozen after being boiled in a production area. Defrost the foot of the frozen boiled northern shellfish, remove the remaining internal organs and wash it.Cut the inside of the washed northern shellfish cut surface from the cut surface to form a bag-like cavity, and form a bag-shaped northern shellfish meat. After immersing the part in soy sauce seasoning liquid at room temperature for a certain period of time and seasoning, take out the seasoned northern clam foot meat part and let it cool and drain for a certain time,
Mix the glutinous rice and glutinous rice, and pack the seasoned rice cooked with a seasoning solution containing at least soy sauce, mirin, and sake into the bag of the northern clam foot meat section,
3. Kita-kaikai rice according to claim 1 or 2, wherein the kita-yo-kai foot meat portion packed with seasoned rice is stored in a package and frozen. The seasoned rice of the northern shellfish rice, the cooked seasoned rice is shaped into the shape of a bag-shaped cavity of the northern shellfish foot, and the shaped seasoned rice is frozen and solidified. 4. Kita-kaikai rice according to claim 3, which is packed in a bag-like cavity.

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