JPH08214804A - Thawing of frozen sushi and thawing tool - Google Patents

Abstract

PURPOSE: To provide both a method for thawing frozen Sushi so as to have a temperature distribution close to that of the initial state of preparing Nigirisushi (usual hand-rolled Sushi in eastern half of japan) and a device for thawing the frozen Sushi, in thawing the hand-rolled Sushi by using a microwave oven. CONSTITUTION: This method for thawing frozen Sushi comprises preparing a container composed of a box having an opening part at its top and a cover for closing the opening part, housing a supporting plate 25 having a great number of openings at the bottom of the box, arranging a hydrous paper 50 supported by an air permeable plate having an opening part as the cover, placing Sushi placed with Neta (raw seafood) on the top of the supporting plate 25 so as to position the Neta lower and vinegared rice upper, heating and thawing the hand-rolled Sushi by an electromagnetic cooker. This thawing tool consists of the box having an opening part at its top and the cover for closing the opening part, housing the supporting plate 25 having a great number of openings at the bottom of the box, arranging the air permeable plate supporting the hydrous paper 50 as the cover and a closing tool for holding the box and the cover in a closed state.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a defrosting method and a defrosting apparatus for serving frozen sushi that has been frozen and stored, and particularly to defrosting it using a microwave oven or other electromagnetic cooker. The present invention relates to a suitable thawing method and device.

[0002]

2. Description of the Related Art When the applicant first reheats chilled food, such as dumplings, Shumai, or chilled rice with an electromagnetic cooker such as a microwave oven, water-containing paper impregnated with water together with food to be heated. We proposed a cooking utensil that heats food without drying it by putting it in a container and boiling the water contained in hydrous paper at the same time as heating the food to cause it to act on the surface of the food (6 June 1994). Patent application submitted on the 7th of the month).

[0003]

However, when this technique is used for thawing frozen sushi, especially nigiri sushi, the sushi material is heated more strongly than vinegared rice and the taste is deteriorated. was there. That is, it is generally said that it is preferable to keep the temperature of vinegared rice at about 35 ° C. and the temperature of sushi material at about 10 ° C., which is lower than that, in terms of taste. However, when electromagnetic heating is used to thaw frozen sushi in a container, both vinegared rice and sushi ingredients are heated according to the amount of water they have, but sushi ingredients have a higher moisture content than vinegared rice such as salmon roe and tuna. If there is a lot of water, it is easy to be strongly heated, and since water-containing paper for generating water vapor is supported by the lid on the top of this device, the water vapor generated from it is at the top of the nigiri sushi, that is, the sushi material. Tended to act strongly on.

Therefore, in order to eliminate such a problem,
We also considered placing the hydrated paper at the bottom of the box instead of the lid, but in this case, when steam rises from the bottom, it acts on the vinegared rice, and it also passes between rice grains and inside the vinegared rice. There was a problem that the taste became watery because it entered.

[0005]

In order to solve the above problems, the present invention provides, as a method for thawing frozen sushi, a heating container comprising a box having an opening on its upper surface and a lid closing the opening. Then, a support plate having a large number of openings is housed in the bottom of the box, and a water-containing paper supported by a ventilation plate having openings is arranged in the lid, and sushi material is placed on the upper surface of the support plate. The nigiri sushi is placed in a heating container with vinegared rice on top, and this is heated and thawed by an electromagnetic cooker. As a defrosting tool, the heating container is a box with an opening on the top and the opening is closed. A lid and a support plate having a large number of openings at the bottom of the box, and a vent plate supporting the water-containing paper in the lid, and keeping the box and lid closed. It is composed of a closure and a closure.

[0006]

[Function] When nigiri sushi contained in a heating container formed of a box and a lid is energized by an electromagnetic cooker, the water contained in the nigiri sushi is rubbed by the electromagnetic action to generate heat. . At the same time, the water of the water-containing paper supported by the lid is also heated and boiled to form water vapor, which fills the inside of the lid and the box. That is, when a large amount of water vapor generated in the lid body descends along the inner surface of the lid body or the box body, when it comes into contact with nigiri sushi, a part of it condenses and adheres to the nigiri sushi to humidify it. Further, the remaining part further descends and enters under the support plate at the bottom of the box, and contacts the lower surface of the nigiri sushi with a slight time difference to humidify and heat it. In the present invention, the sushi rice placed in the box is placed inside the box with the sushi material facing down, so that the vinegared rice is heated earlier than the sushi material.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. In FIG. 1, 10 is a heating container for electromagnetic cooking according to the present invention. The heating container 10 is formed by foaming non-crosslinked synthetic resin, and has a box body 20 having a substantially quadrangular shape with an open top surface, and a lid body 3 formed in substantially the same shape as the box body 20.
0 and 0 are overlapped with each other at the opening and closed with a rubber band or other closure 45 to form a space for accommodating the nigiri sushi 40 inside. The box body 20 and the lid body 30 are preferably formed of a heat resistant resin that can withstand a temperature of about 140 ° C.

The box body 20 has a bottom plate 2 as shown in FIG.
1 and four side walls 22 and 22 that extend slightly upward from the four sides thereof and extend upward, and a flange portion 23 that extends horizontally from the upper end of the side wall 22. 24
Is a stepped portion formed on the upper portion of the side wall 22, and the stepped portion 24 supports the support plate 25 inside the box. Reference numeral 26 is an engaging slit, which is a through hole formed in the stepped portion 24 in the horizontal direction for positioning and locking the support plate 25.

The support plate 25 holds the sushi 40 in a box 20.
It is provided to support a small distance from the bottom plate 21 of the same, and is also made of a synthetic resin foam material, and has a large number of elongated holes 25a, 2a formed like a cage.
5a. A hanging hand 27 protruding upward is formed on the peripheral edge of the supporting plate 25, and the upper end thereof is bent outward, and is inserted into and supported by the engaging slit 26 formed in the stepped portion 24. It is like this.

Similar to the box body 20, the lid body 30 has a tray shape whose lower surface is opened. That is, the flat top plate 31
And slightly inclined outward from its four sides and extending downwards 4
It has individual side walls 32, 32, and a flange 33 extending outward from the lower end of the side wall 32. The side wall 32 is formed with a slit-shaped engagement hole 34 that extends horizontally in the vicinity of the flange 33. Reference numeral 35 is a slightly small ventilation plate attached to the inner surface of the lid body 30 so as to be superposed on each other.

The ventilation plate 35 has a shape similar to that of the inner surface of the lid body 30 and is made smaller than that. When it is attached to the inner surface of the lid body 30, a slight gap 36 is formed between them. A storage space for the water-containing paper 50 described later is formed.
That is, the ventilation plate 35 has a ventilation hole portion 37 in which a central portion is raised inward in a quadrangular shape, four side walls 38, 38 that are inclined outward slightly from four sides of the ventilation hole portion 37, and a side wall 38. Flange part 3 that extends horizontally from the lower end of the
9 and. Reference numeral 39a is an engaging tongue protruding outward from the central portion of the flange portion 39, and is inserted into the slit-like engaging hole 34. Reference numeral 37a is a ventilation hole for communicating the slight gap 36 with the inner surface of the lid 30.

The water-containing paper 50 is about 100 c per sheet.
m ² and in this embodiment, two sheets are folded and stored. The amount of water absorbed by one piece of the water-containing paper 50 is about 5 g. In this embodiment, the water-containing paper 50 is impregnated with ceramic powder (not shown) made of a non-dielectric material in a weight ratio of about 30%.

Since this embodiment is constructed as described above, in order to thaw frozen nigiri sushi 40 using the same, first, as shown in the flow chart of FIG. 35 and the water-containing paper 50 are soaked in water and lightly drained. Next, as shown in FIG. 3, the nigiri sushi 40 in the cold state is placed in the box body 20 with the vinegared rice 40a on the top and the sushi material 40b on the bottom, and the lid body 30 soaked in the water is covered and closed. Put a rubber band on the tool 45 and close it.

In this state, the heating container 10 is placed in an electronic cooker, that is, a microwave oven (not shown) to carry out primary heating for 30 seconds, then, for 30 to 60 seconds, the electricity is cut off and the primary temperature is kept to maintain the inside of the container 10. Make the temperature and humidity uniform. Then, the secondary heating is performed for 20 seconds, and the secondary heat retention is performed for 30 to 60 seconds again to complete the process. Observing this phenomenon in a phenomenological manner, during heating, the electromagnetic waves penetrate the heating container 10 and act on the nigiri sushi 40 and the water-containing paper 50 to heat them.
The water contained in the water-containing paper 50 is boiled by heating and fills the inside of the heating container 10 from the gap 36 through the ventilation hole 37a to prevent the nigiri sushi 40 from being dried and thawed. At that time, the vinegared rice 40a on the upper side is heated more strongly than the sushi rice 40b on the lower side, and when the thawing is completed, the vinegared rice 40a is slightly warm and the sushi rice 40b is It is maintained at a much lower temperature.

[0015]

As described above, according to the present invention, when the frozen nigiri sushi 40 is stored in the heating container 10 and thawed by the electronic cooker, it is humidified by the water vapor evaporated from the water-containing paper 50. , Vinegared rice 40a and sushi 40
The surface of b is not dried, and the taste and the feel when put in the mouth are excellent. When thawing the frozen nigiri sushi 40, put the sushi 40b down and the vinegared rice 40a,
Since it is housed in the heating container 10, the vinegared rice 40a is strongly heated closer to the water-containing paper 50 which is a steam source than the sushi material 40b, so that the temperature rises quickly. That is, since the temperature of the sushi material arranged on the lower surface is lower, the temperature distribution is the same as that of the sushi immediately after gripping, and there is an effect that a good taste and texture can be obtained.

[Brief description of drawings]

FIG. 1 is an external view showing a state in which a heating container according to an embodiment of the present invention is opened.

FIG. 2 is a side view showing a state where the container is filled with frozen sushi and closed.

FIG. 3 is a vertical cross-sectional view taken along the longitudinal direction.

FIG. 4 is a flowchart showing a heating program.

[Explanation of symbols]

10 ... Heating container for electromagnetic cooking 20 ...
Box 21 ... Bottom plate 22 ...
Side wall 23 ... Flange portion 24 ...
Stepped portion 25 ... Support plate 25a ...
Many elongated holes 26 ... Engaging slits (through holes) 27 ...
Hanging hand 30 ... Lid 31 ...
Flat top plate 32 ... Side wall 33 ...
Collar portion 34 ... Slit-like engagement hole 35 ...
Square ventilation plate 36 ... Slight gap (accommodation space for water-containing paper 50) 37 ... Ventilation hole 37a ...
Ventilation holes 38 ... Side walls 39 ...
Flange 39a ... Engaging tongue 40 ...
Nigiri sushi 40a ... Vinegar rice 40b ...
Sushi material 45 ・ ・ ・ ・ Closer (rubber band) 50 ・ ・ ・ ・
Hydrous paper

Claims (2)

[Claims] 1. A heating container comprising a box having an opening on its upper surface and a lid for closing the opening is prepared, and a support plate having a large number of openings is housed at the bottom of the box, and the lid is covered with the lid. Place a hydrated paper supported by a ventilation plate with an opening, and place sushi material on the top of the support plate with vinegared rice on top and sushi rice in a heating container and heat it with an electromagnetic cooker. How to defrost frozen sushi. 2. The heating container includes a box body having an opening on the upper surface,
A lid for closing the opening, and a support plate having a large number of openings at the bottom of the box, and a lid for holding water-containing paper in the lid, and the box and the lid. A defrosting tool for frozen sushi, which comprises a closure for holding the closed state.