JPH01181756A - Preparation of rice wrapped with laver sheet - Google Patents

Abstract

PURPOSE:To prepare rolled rice wrapped with a laver sheet, having excellent taste, flavor and palatability without using large amount of food vinegar for preservation, by frying cooked rice together with ingredients, wrapping the rice with a laver sheet, cutting the rolled rice and roasting the cross-section. CONSTITUTION:(A) Ingredients such as vegetables, fishes and shellfishes and (B) cooked rice are mixing and fried in a hot pan such as frying-pan added with a food oil, butter, etc., and the obtained fried rice 2 is wrapped with a dried laver sheet 3 to obtain a columnar rolled rice 1. The rolled rice is cut along the cutting line 4 and the cut surface is roasted e.g., with a hot iron plate to obtain the objective rolled rice wrapped with a laver sheet.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for manufacturing norimaki.

[Prior art and its problems] As a type of norimaki, seasoned rice wrapped in dried seaweed is manufactured and sold. This norimaki is so-called Gomoku Gohan with the flavor of dried seaweed added, but in order to preserve Gomoku Gohan, it contains many seasonings, especially vinegar. Therefore, it has a rich taste, and not only is it easy to get tired of it even after eating a small amount, but the flavor of the dried seaweed is also impaired. In addition, the parts where the dried seaweed is not wrapped tend to dry out easily, and the dry parts become hard and chewy, impairing the texture.

Therefore, an object of the present invention is to solve these problems and provide a seaweed roll with good flavor and taste.

[Means for Solving the Problems] In order to achieve the above object, the present invention wraps fried rice with ingredients in dried seaweed to form a horizontally long seaweed roll, and rolls the seaweed into a predetermined length. After cutting, the cut surface is lightly fired.

In the present invention, first, cooked rice is stir-fried and seasoned, and the seasoned rice is wrapped in dried seaweed. Seasoning of rice is done by frying cooked rice with ingredients and seasonings in edible fats such as salad oil and butter. Vegetables, poultry meat, seafood, etc. can be selected and used as ingredients, but it is preferable not to deviate from the concept of ``Nori-maki'', which consists mainly of rice and dried seaweed, and the ingredients should be as soft as rice. Vegetables such as shiitake mushrooms, which have a strong flavor, and white fish, which have a light taste, are good choices. As a seasoning, common seasonings such as soy sauce, salt, and pepper can be used, but it is better to add a small piece of garlic in addition to these. When small pieces of garlic are roasted with cooking oil, they give off a unique aromatic flavor.
This is added to cooked rice to give it a good flavor. To stir-fry, pour cooking oil into a heated tin such as a frying pan and heat it.
After that, cooked rice is added together with the above ingredients and heated and mixed while adding seasonings as appropriate. By frying the rice in this way, the rice is given an appropriate flavor and a desirable taste. Not only that, but the shelf life of cooked rice also improves. Therefore, since large amounts of seasoning, especially vinegar for preservation, are not used, the taste of the cooked rice is not impaired.
You will never get tired of eating. Wrap the rice stir-fried as above in dried seaweed. The dried seaweed may be commercially available sheet-shaped dried seaweed, and the dried seaweed is rolled to form a horizontally long cylindrical seaweed roll. FIG. 1 shows this horizontally long seaweed roll 1, in which cooked rice 2 obtained by the above operation is placed inside a dried seaweed 3. In the figure, 4 is a cutting line for operations to be described later.

Next, this horizontally long glue roll 1 is cut along the cutting line 4. That is, the horizontally long nori roll 1 is cut in the lateral direction, thereby making it possible to obtain a plurality of nori rolls with a length that is easy to hold by hand. When cutting this, it is also possible to wrap a plastic sheet such as polyvinylidene chloride around the entire horizontally long roll of seaweed 1 to prepare the shape, and then cut it together with this sheet. In this case, there is the disadvantage that part of the dried seaweed will peel off when cutting. This is preferable because it can prevent this and the cut surface becomes even.

In the present invention, the cut surface of the short glue roll obtained in this manner is further fired. Firing is performed by placing the cut surface of the norimaki on a heated iron plate, frying pan, etc. and heating it. This baking process should be done lightly so that the cut surface of the cooked rice turns a light golden brown, and be careful not to burn the rice. This is because if it burns, it tastes bitter and is not desirable. FIG. 2 shows the glue roll 5 after firing, and the cut surfaces at both ends of each glue roll 5 are lightly fired. When the cut surfaces are baked in this way, water evaporation from the cut surfaces is prevented, which not only prevents the norimaki from drying out, but also adds a fragrant flavor due to baking, which greatly improves the taste. In addition, the edible oil and fat used for stir-frying also develops a desirable flavor due to the heat during baking. Furthermore, since the seaweed roll is short with a predetermined length, the whole seaweed roll retains its aromatic flavor.

[Function] Since the present invention is constructed as described above, it has a satisfying taste and exhibits a fragrant flavor.

[Example] 12 g of salad oil and 6 g of butter were put into a heated frying pan to melt the butter. 150 g of cooked rice, 25 g of chopped shiitake mushroom caps, and Log garlic cloves were added to this frying pan, and soy sauce, salt, and chemical seasonings were added, and the mixture was stirred and heated while stirring and stir-frying for 7 minutes. The seasoned rice was left to cool, then dried seaweed was spread on a screen, the rice was placed on top, a horizontal nori roll was formed, and the shape was wrapped with Saran wrap. Then, this was cut into a length of about 5 cm, and after removing the Saran wrap, the cut surface was brought into contact with a frying pan and baked until the cut surface turned golden brown to obtain a seaweed roll of the present invention.

When 50 testers tried this norimaki, 45 answered that it was good in both flavor and taste.

[Effects of the Invention] As explained above, according to the present invention, stir-fried and seasoned rice is wrapped in dried seaweed and the cut surface is lightly grilled, so that it is possible to create a seaweed roll that is fragrant and retains the flavor of the mixture. .

[Brief explanation of the drawing]

FIG. 1 is a perspective view of a horizontally long nori roll, and FIG. 2 is a perspective view of the nori roll after firing.

Claims (1)

[Claims] A method for producing norimaki, which is characterized in that fried rice with ingredients is wrapped in dried seaweed to form a horizontally long norimaki, the norimaki is cut to a predetermined length, and the cut surface is lightly baked. .