JPH06237717A - Rolled 'sushi', its preparation and preparation of core for rolled 'sushi' - Google Patents

Abstract

PURPOSE:To provide a core for rolled SUSHI (vinegared rice) consisting of fish meat having uniform quality and diameter and provide a process for the preparation of a rolled SUSHI using the core. CONSTITUTION:The process for the preparation of a rolled SUSHI comprises the steps of slicing a fish fillet; forming the thinly sliced tuna meat in the form of a rod; freezing the rod-shaped fish meat; and preparing a rolled SUSHI using the rod-shaped frozen fish meat as the core.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sushi roll having fish meat as a core, a method for producing the same, and a method for producing the core.

[0002]

PRIOR ART AND ITS PROBLEMS Originally, iron fire rolls and the like were born from the idea of effectively utilizing the scraps of fish meat and plows (peeled meat). In other words, by using scraps such as sashimi and scraps collected from the meat around the bone with a spoon as a core (iron core), rolled sushi that effectively uses scraps and kimmi can get. Therefore, even a sushi chef is a difficult and time-consuming job, and the thickness, cut, yield, etc. are not uniform.

Recently, there are more and more opportunities to enjoy sushi rolls at home, but it is difficult for amateurs to enjoy sushi rolls. One of the reasons is that fish with a uniform thickness is used in the center. It is difficult to place the winding core in a straight line.

[0004]

It is an object of the present invention to easily obtain a linear fish meat core having a uniform thickness based on the above-mentioned awareness of the problems associated with sushi having a fish meat core. The aim is to make beautiful rolled sushi with ease. Another object of the present invention is to obtain a roll core and sushi roll which are excellent in processability and can be used without waste and scraps of fish meat.

[0005]

SUMMARY OF THE INVENTION The rolled sushi product according to the present invention is characterized in that finely chopped fish meat is frozen into a rod and frozen, and the rod-shaped frozen fish meat is used as a core. Further, the method for producing rolled sushi according to the present invention includes a step of chopping fish meat; a step of shaping the chopped fish meat into a rod shape; a step of freezing and freezing the rod-shaped fish meat; Is characterized by having a step of making rolled sushi with a core. Further, the method for producing a roll core for sushi according to the present invention includes a step of chopping fish meat; a step of molding the chopped fish meat into a rod shape; It is characterized by having the step;

[0006] The rod-shaped molding of the minced fish meat is preferably carried out by putting the minced fish meat in a mold having a plurality of rows of rod-shaped molding grooves, and the plurality of the bar-shaped fish meat is frozen and frozen together with the mold. When the core is made, the linear and uniform core of fish meat and a large number of uniform sushi rolls using the core can be easily prepared by separating the core from the mold.

[0007]

The present invention will be described below with reference to the drawings. The illustrated example is an example of manufacturing rolled sushi having a core of tuna meat. As shown in FIG. 1, first, the tuna red fillet, block or plow 11 is applied to a shredder 12 to create shredded tuna meat 13. At this time, by mixing vegetable oils and fats, for example, shortening 14 into the shredded tuna meat 13, it is possible to increase the oil content, suppress wateriness, and bring out the umami.

Next, the finely chopped tuna meat 13 is put into a forming die (tray) 15. Thin plastic material,
For example, the molding die 15 made of polystyrene has a large number of rows of rod-shaped molding grooves 15a of the same shape, and all the tuna meat 13 is packed in the rod-shaped molding grooves 15a of the molding die 15. FIG. 2 is a cross-sectional view of a molding die 15 packed with finely chopped tuna meat 13. The finely cut tuna meat 13 may be packed so as to extend between the upper portions of the adjacent rod-shaped forming grooves 15a.

Shredded tuna meat 13 on the upper surface of the mold 15
As shown in FIG. 3, the exposed surface of 1 is covered with a coating film 16 and then placed in a freezing bag 17, and the freezing bag 17 is sealed. By the above packaging, the evaporation of water from the shredded tuna meat 13 is prevented, and then, as shown in FIG.
The whole freezing bag 17 is put in the quick freezing compartment 18 and the shredded tuna meat 13 is frozen and frozen. Then, according to the shape of the rod-shaped forming groove 15a, a large number of rows of frozen tuna meat 13 formed in a rod shape.
a is obtained. Although the present invention does not ask for a specific means of freezing and freezing, so-called quick freezing, which allows rapid passage through the maximum ice crystal production zone, is preferable.

The frozen bag 17 having a large number of frozen rod-shaped frozen tuna meat 13a frozen as described above is taken out from the freezer compartment 18 when making sushi rolls. Frozen bag 17 and coating film 16 are removed, and rod-shaped molded frozen tuna meat 1
3a is exposed and the rod-shaped frozen frozen tuna meat 13a is separated from the mold 15 one by one. At this time, for example, by bending the molding die 15 along the rod-shaped molding groove 15a, the rod-shaped frozen tuna meat 13a can be easily separated from the molding groove 15a. As shown in FIG. 5, the separated bar-shaped frozen tuna meat 13a is placed on a predetermined position of the vinegared rice 21 spread on the plate laver 20, and the plate-shaped seaweed 20 and the vinegared rice 21 are placed on the bar-shaped frozen tuna meat 13a. Roll it around to make sushi rolls. The rod-shaped frozen tuna meat 13a that has just been separated from the molding die 15 is in a frozen state and therefore maintains the rod shape. Therefore, the vinegared rice 21 spread on the plate laver 20 can be easily placed at a predetermined position. Also,
Since all the rod-shaped frozen tuna meat 13a is made of a substantially uniform amount of tuna meat, sushi of uniform quality can be obtained with a constant yield.

When the rolled sushi product thus prepared is eaten immediately after being rolled, the stick-shaped frozen tuna meat 13a is melted around the stick-shaped frozen tuna meat 13a and the center portion is frozen.
You can enjoy a new texture that has never existed. After a lapse of time after rolling, the bar-shaped frozen frozen tuna meat 13a is melted by the heat of the vinegared rice 21, so that it is possible to enjoy the texture of the stripped rolled tuna.

The bar-shaped frozen tuna meat 13a can be stored frozen in the mold 15 (freezing bag 17) for a long period of time and can be used freely when needed. There are advantages.

The rod-shaped forming groove 15 of the forming die 15 of the illustrated embodiment
The shape of a is an example, and can be any shape such as a semicircular cross section or a V shape.

[0014]

As described above, according to the present invention, it is possible to easily obtain a fish meat core having a uniform thickness, improve labor productivity, and increase the material yield. Also,
According to the present invention, it is possible to use the scraps and stains of fish meat without waste, so that it is possible to minimize loss in a processing plant and obtain excellent workability.

[Brief description of drawings]

FIG. 1 is a perspective view showing a manufacturing process of a roll core for sushi according to the present invention.

FIG. 2 is a cross-sectional view showing a state in which a mold is filled with finely chopped tuna meat.

FIG. 3 is a perspective view showing an example of a packaging form of a molding die packed with finely chopped tuna meat before freezing.

FIG. 4 is a cross-sectional view schematically showing a frozen state of a packaged mold in a quick freezing chamber.

FIG. 5 is a perspective view of a rolled sushi product having a bar-shaped frozen tuna meat as a core before being rolled.

[Explanation of symbols]

 11 Fillet (fish meat) 12 Shredder 13 Shredded tuna meat 13a Rod-shaped frozen tuna meat (rod-shaped frozen fish meat) 15 Mold 15a Rod-shaped groove 16 Covering film 17 Freezing bag 18 Quick freezing room 20 Plate seaweed 21 Vinegar rice

Claims (5)

[Claims] 1. A rolled sushi product having a core of fish meat, characterized in that finely chopped fish meat is frozen and frozen, and the frozen fish meat in rod form is used as the core. 2. A method for producing rolled sushi having fish meat as a core, the step of chopping the fish meat; the step of molding the chopped fish meat into a rod shape; the step of freezing and freezing the fish meat shaped into the rod shape; and And a step of making rolled sushi using the rod-shaped frozen fish meat as a core. 3. The rod-shaped molding of shredded fish meat according to claim 2, wherein the shredded fish meat is placed in a mold having a plurality of rows of rod-shaped molding grooves, and the plurality of rod-shaped molded fish meats are formed into a mold. A method for producing rolled sushi, which comprises freezing together and separating from the above mold when forming a core. 4. A step of chopping fish meat; a step of shaping the chopped fish meat into a rod shape; and a step of freezing and freezing the rod-shaped fish meat into a rod-shaped frozen fish meat. A method for producing a roll core of sushi rolls. 5. The rod-shaped molding of shredded fish meat according to claim 4, wherein the shredded fish meat is placed in a mold having a plurality of rows of rod-shaped molding grooves, and the plurality of rod-shaped molded fish meats are formed into a mold. A method for producing a sushi roll core, wherein the sushi roll core is frozen together and separated from the above mold to form a core.