JPH0678664A - Preservation of topping for 'sushi' - Google Patents

Abstract

PURPOSE:To provide a process for preventing the drying of a heat-treated topping for SUSHI (vinegared rice with ingredient thereon) and keeping the quality of the topping over a long period. CONSTITUTION:A SUSHI topping to be used after heating (e.g. shrimp, mantis shrimp, conger and clam) is heat-treated and surface-coated with a coating agent such as gelatin, agar, resin and wax to form a protection coating film for preventing the drying of the topping.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving the quality of sushi species to be heated and used.

[0002]

2. Description of the Related Art Among the sushi species used for nigiri sushi, sushi sushi, etc., for example, shrimp, sako, eel, clams and the like are not raw but used after being heat-treated.
However, such heat-treated sushi seeds are very easy to dry, and have a drawback that they become dry and dry over time and the taste and texture deteriorate. Also, when the nigiri sushi is once frozen to make frozen nigiri sushi and then it is thawed, it is inevitable that the above-mentioned sushi variety becomes dry.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a quality preservation method for preventing the heat treatment of sushi species from drying and keeping the quality for a long time.

[0004]

Means for Solving the Problems In order to solve the above problems, according to the present invention, after heat-treating sushi species to be used, such as shrimp, sako, eel, clams, etc., gelatin, agar, resin, wax are applied to the surface. It is characterized in that a protective coating for preventing drying is formed by applying a coating agent such as.

[0005]

According to the present invention, since the protective film prevents the evaporation of water from the inside of the sushi seed, it is difficult to dry and the freshness can be maintained for a long time only immediately after the heat treatment.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as a coating agent for forming a protective coating on sushi seeds, gelatin, agar, resin, wax, etc., which are harmless even when used in foods, are used. It is used in the form of a solution dissolved in a suitable solvent for each, and the sushi species after heat treatment in this coating agent solution is once dipped and taken out, or the coating agent solution is applied or sprayed on the surface of the sushi species. After applying by such means,
A thin protective coating for preventing drying is formed by allowing the coating agent to solidify by being naturally dried as it is or by cooling or heating.

The above-mentioned resins include shellac, purified shellac, white shellac, etc., and the waxes include auri cucumber wax, carnauba wax, candelilla wax,
It is possible to use plant waxes such as rice bran wax, sugar cane wax and oil seed wax, animal waxes such as gay wax, shellac wax, beeswax and lanolin, or mineral waxes such as paraffin wax, microcrystalline wax and montan wax.

The sushi variety with the protective film thus formed is
It is used for nigiri sushi and sushi like sushi like conventional sushi, but the protective film prevents evaporation of water from the inside of the sushi, so it is difficult to dry and retains freshness for a long time immediately after heat treatment. can do. Also, when frozen sushi is thawed and then thawed, it does not become dry and dry. Moreover, the formation of the protective coating increases the gloss and improves the appearance.

[Embodiment] Eboshisha was prepared as a sushi species, and gelatin was used as a coating agent. After each of the above sushi species was boiled, the gelatin was dipped in a gelatin solution which had been thawed in hot water, immediately taken out, and cooled to solidify the gelatin adhering to the surface. As a result, a thin and transparent protective film was formed on the surface of the sushi variety, and the gloss of the sushi variety was increased. The thus-obtained sushi seeds were left in a refrigerator at a low temperature for about 6 hours, and then taken out from the refrigerator and observed, but the gloss was maintained and almost no change in appearance was felt. In addition, when they were actually eaten, the water was sufficiently retained, and there was no feeling that they became dry and dry, and the texture and flavor were satisfactory.

[0010]

As described above, according to the present invention, it is possible to prevent the evaporation of water from the inside of the sushi seed by forming the protective film, and to keep the sushi seed for a long time only after the heat treatment.

Claims (1)

[Claims] 1. A method for preventing drying by coating a coating agent such as gelatin, agar, resin, or wax on the surface of a sushi species to be used after heating, such as shrimp, sako, eel, clams, etc. A method for preserving quality of sushi species, which comprises forming a protective film.