JPH0646772A - Production of rolled cooked rice - Google Patents

Abstract

PURPOSE:To realize a staple food-based retort product and obtain a method for producing rolled cooked rice so as to enable the preservation of even the staple food product at ordinary temperature. CONSTITUTION:Ingredients (A) and cooked rice (B) are placed on each sheet of victoria lawn 2 laid on a reed screen 1, which is then rolled. The resultant contents (C) with the rolled reed screen 1 are placed in a retort cooker 4 and steamed. The cooked rice rolled in the reed screen is directly cooled and frozen. After freezing, the reed screen 1 and the victoria lawn 2 are removed to place the contents (C) in a vacuum bag 5 for retort and vacuum packaged.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of producing rolled rice, which is a staple food product prepared by mixing flaky ingredients such as salmon and crab with rice as a retort product and can be stored at room temperature.

[0002]

2. Description of the Related Art Conventionally, most of rolled foods are prepared foods, and various kinds of kelp rolls, egg rolls, rolls made of fish paste products and the like can be mentioned. Of these, only kelp rolls are the only ones that can be stored at room temperature as retort foods, and can be said to be valuable in the food industry. Other examples include sushi-related sushi rolls, egg rolls and the like.

[0003]

However, sushi-related items such as seaweed rolls and egg rolls have a drawback in that they have a long shelf life, and it is difficult for the food industry to manufacture staple food products as retort products. It was supposed to be possible, and its appearance was desired.

The present invention has been made in view of the above circumstances, and it is possible to manufacture a retort product of a staple food system, and the staple food product can be stored at room temperature, so that modern dietary life is greatly convenient. It is an object of the present invention to provide a method for producing rolled rice that can be used.

[0005]

[Means for Solving the Problems] In order to achieve the above object, the present invention puts ingredients and rice on a gauze cloth laid on a screen and wraps the screen, and retorts the contents as the screened screen. After steaming in a kettle, it is cooled and frozen as it is, and after freezing, the contents from which the screen and gauze are removed are put in a retort vacuum bag and vacuum-packed.

[0006]

With the above-mentioned structure, the ingredients and rice are wrapped together with a cord, and the cord wrapped with the cord is steamed in a retort kettle as it is, and then the cord is cooled and frozen. After freezing, the contents from which the cord and gauze are removed are vacuum-packed, which makes it possible to manufacture a staple food retort product and store the staple food product at room temperature.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. 1 is a perspective view of a screen, FIG. 2 is a perspective view of a gauze cloth, FIG. 3 is a perspective view of a state in which ingredients are placed on a gauze cloth laid on a screen, and FIG. 4 is an ingredient on a gauze cloth laid on a screen. Fig. 5 is a perspective view of a state in which rice and rice are placed, Fig. 5 is a perspective view of a state in which the contents consisting of ingredients and rice are wrapped with a screen, and Fig. 6 is a state in which the contents of the screen are steamed in a retort kettle. FIG. 7 is a perspective view showing a state where the frozen contents are inserted into the retort vacuum bag, and FIG. 8 is a perspective view showing a state in which seasoning liquid is put in the contents inside the retort vacuum bag.
FIG. 9 is a perspective view showing a state in which the contents including the ingredients and rice are vacuum-packed, and FIG. 10 is a perspective view of the retort kettle.

First, the flakes A such as salmon and crab serving as raw materials are thawed and dehydrated, the seasoning liquid is mixed, and the amount per one is measured. Similarly, rice, which is a staple food as a raw material, is cooked at a ratio of 90% of glutinous rice and 10% of glutinous rice, and this rice B is mixed with seasonings to measure one rice B. Then, the above flakes A are placed on a gauze (hard gauze) 2 laid on a screen 1 (27 cm x 27 cm) (Fig. 3).
reference). At this time, the ginseng 2 is soaked in corn salad oil. The reason why the ginseng 2 is soaked in salad oil is to make it easy to peel off after freezing in a later step. The reason why the ginseng 2 is used is that ordinary gauze has problems such as sticking to the raw material during the subsequent process of winding the screen, and the gauze being too soft and having poor moldability. And
Sprinkle gelatin on the flakes A on the ginseng 2. This is to bind the flakes A and the rice B together.

Next, the bar-shaped rice B is placed, and the rice B is sprinkled with gelatin (see FIG. 4). Then, the flakes A such as salmon and crab, which are the ingredients, and the rice B are wrapped in a gauze 2 and the screen 1 is wrapped. Stop both ends of the wound blind 1 with rubber bands 3 (see Fig. 5). Then, the soaked product is steamed in a retort kettle 4 at 90 ° C. for 20 minutes under no pressure (see FIG. 6). Next, after cooling, it is frozen as a reel. This process is the most important process to improve shelf life, but if it is not frozen, it may break or break when put in a vacuum bag in the subsequent process, so it is also eliminated and the latter process is the same. This is also because it is easy to shape when shaping.

After the freezing, the screen 1 and the ginseng 2 are removed. Then, the contents (rolled rice) C consisting of the ingredients and the rice are shaped by cutting off the ends thereof with a kitchen knife or the like, and the funnel 6 is applied to the retort vacuum bag 5 to roll the cooked rice C through the funnel 6. (See Fig. 7). Then, the seasoning liquid D is added to the rolled rice C in the retort vacuum bag 5 (see FIG. 8), and this is vacuum-packed (see FIG. 9). Then, this vacuum-packed product is put in the retort kettle 4 and steamed under the conditions of 120 ° C., 30 minutes and 1.5 atm (see FIG. 10). Then, while it is warm, it is packaged again while being packaged. In this case, adjust the roundness by wrapping it in a blind and rotating it. The product after this shaping becomes a product, and all manufacturing processes are completed.

The rolled rice product obtained by the above manufacturing process is an epoch-making product which is unprecedented in the food industry as a staple food retort product, and the staple food product can be stored at room temperature. It can make modern eating habits much more convenient.

[0012]

As described above, according to the present invention, the ingredients and rice are wound together with a cord, and the cord wrapped with the cord is steamed in a retort kettle as it is, and then the cord is cooled as it is. It is then frozen, and after freezing, the contents from which the screen and the ginseng have been removed are vacuum-packed, making it possible to manufacture retort products of the staple food system, and it becomes possible to store the staple food product at room temperature as well, so that modern dietary life can be maintained. It can be significantly more convenient.

[Brief description of drawings]

FIG. 1 is a perspective view of a blind.

FIG. 2 is a perspective view of a gauze.

FIG. 3 is a perspective view showing a state in which an ingredient is placed on a gauze cloth laid on a screen.

FIG. 4 is a perspective view showing a state in which ingredients and rice are placed on a gauze cloth laid on a paddle.

FIG. 5 is a perspective view of a state in which the contents including the ingredients and the rice are wrapped with a screen.

FIG. 6 is a perspective view showing a state in which the contents of the screen winding are steamed in a retort kettle.

FIG. 7 is a perspective view showing a state in which the contents after freezing are inserted into a retort vacuum bag.

FIG. 8 is a perspective view showing a state in which seasoning liquid is put into the contents in the retort vacuum bag.

FIG. 9 is a perspective view showing a state in which the contents including the ingredients and the rice are vacuum-packed.

FIG. 10 is a perspective view of a retort kettle.

[Explanation of symbols]

 A flakes (ingredient) B rice C rolled rice (contents) 1 screen 2 cold gauze 4 retort kettle 5 vacuum bag for retort

Claims (1)

[Claims] Claims: 1. Put ingredients and rice on a ginseng laid on a screen, wrap the screen, steam the contents as it is in a retort kettle, and then cool the screen. A method for producing rolled rice, which comprises freezing, and after freezing, the contents obtained by removing the screen and the gauze are put in a retort vacuum bag and vacuum packed.