JPH10117710A - Production of sushi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing sushi (vinegared rice with ingredients thereon), which allows sushi with fresh fish on rice hot from the cooker to be immediately served, as ordered, because the ingredient fish is free of wastes or a freezing-caused burn, and unaffected by microwaves, when thawed by a microwave oven. SOLUTION: This method comprises drying a raw ingredient 2 for sushi at low temperature while it is wrapped by straw 4 or the like, and freezing sushi with the ingredient 2 on a sushi table while it is vacuum-packed with heat-resistant resin film. The frozen sushi is thawed by a microwave oven which is designed in such a way that the cooked rice is selectively irradiated with the microwaves which reach a certain horizontal depth.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a sushi in which fresh fish or the like is placed on freshly cooked rice at a restaurant, a cafeteria, a party venue, etc. in the food service industry. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Sushi is a unique food in Japan that combines ingredients such as fish and vegetables with rice seasoned with vinegar. In addition, there are types of sushi, overnight sushi, nigiri sushi, etc.
Depending on the region, for example, kabushi sushi, funa sushi, masu sushi, etc., but in general there are many things with ingredients on rice, and today there is also a kind of nigiri sushi with a synonymous view of sushi It is.

[0003] To make sushi, considerable preparation is required, and in particular, sushi with ingredients on rice is troublesome and cannot meet urgent requests. In some cases, sushi is stored frozen and thawed in a microwave oven. In this case, the sushi is placed in a heat-resistant resin film bag and vacuum-packaged.

[0004]

In the above-mentioned conventional frozen sushi, the wastes in fish and meat induce gas after about one to two weeks due to frozen storage, and the packaging bag becomes poppy. In addition, it may be swollen likewise, and may be frozen and baked during frozen storage, resulting in a remarkable decrease in taste and poor storage stability.

[0005] In thawing, since the heat-resistant resin bag is placed in a microwave oven, the smell of waste products is transferred to the rice,
In this respect, the taste also drops, and the sushi rice itself becomes less delicious. In addition, since a general microwave oven spreads electromagnetic waves over the entire range chamber at a wide angle, the sushi is covered with aluminum foil or the like so that the electromagnetic waves do not hit the sushi ingredients. A portion is easily formed, and the portion of the rice close to the sushi which is not hit by the aluminum foil cover is insufficiently thawed, resulting in hard so-called Mekko rice. If the heating time is increased to avoid Mekko rice, the sushi utensils become so-called boiled fish due to overheating. In that case, there was a problem that the unpleasant smell of the sushi utensil was further transferred to the rice, resulting in a very bad sushi.

The present invention has been made in view of the above-described circumstances,
There is no waste and no freezing burns on the sushi utensils.Also, in microwave thawing, electromagnetic waves do not reach the sushi utensils, so order sushi with fresh fish on freshly cooked rice. It is an object of the present invention to provide a method of producing sushi that can be served at any time.

[0007]

Means for Solving the Problems To achieve the above object, the first invention is to wrap a raw material of sushi utensil in straw or the like, cool it in a cooling atmosphere, and place it on a sushi rice stand. A method for producing a frozen sushi was characterized in that the sushi carrying the sushi utensil was vacuum-packaged in a heat-resistant resin film bag and frozen.

[0008] In the second invention, when sushi in which sushi is placed on a sushi rice stand is vacuum-packaged in a heat-resistant resin film bag and frozen sushi is thawed, electromagnetic waves are horizontally applied with a certain thickness horizontally. A method for producing sushi is characterized by irradiating electromagnetic waves only to a sushi rice table using an irradiated microwave oven.

The third invention also relates to a heat-resistant resin film in which the raw material of the sushi utensil is wrapped in straw or the like and is subjected to a cold-drying treatment in a cooling atmosphere, and the sushi having the sushi utensil placed on a sushi rice table. A method of producing sushi characterized by vacuum-packaging in a bag, freezing, and thawing, using a microwave oven in which electromagnetic waves are radiated horizontally with a constant thickness and irradiating electromagnetic waves only to a sushi table. Configured.

[0010] Furthermore, the fourth invention provides a method for thawing frozen sushi in which a sushi on a sushi rice table is placed on a sushi rice table by vacuum packaging in a heat-resistant resin film bag. A method for producing sushi is characterized in that the sushi is placed in a regulating body provided with an electromagnetic wave shielding portion at the upper end so as to surround the sushi utensil so that electromagnetic waves can pass through the sushi rice table.

[0011]

[Operation] When the food is subjected to the cold-drying treatment, waste products disappear from fish meat and animal meat, and the generation of waste products is eliminated. Here, waste products are bloody blood that causes decay of fish meat, deteriorates taste, and deteriorates freshness, or it is decomposed ammonia, sulfate ion (hydrogen), phosphate ion, etc. It is considered that they are attached to the straw and decomposed by the inhabiting bacteria. Since raw materials such as fish meat that has been subjected to cold-dry processing are used as sushi ingredients, there is no waste products generated during frozen storage due to survival of bacteria, and sushi rice is not frozen and burned, so long-term storage is possible. When thawed, it retains its freshness.

When thawing in a microwave oven, electromagnetic waves can be irradiated only to the sushi rice stand, so that the sushi rice is warm and the sushi utensil is kept cold, that is, the sushi rice is cooked by the heating of the sushi rice stand and the lapse of the subsequent standing time. Can be in the state of sushi. Therefore, the sushi here is not limited to the type of sushi as long as it is a sushi with sushi utensils on sushi rice, and can be implemented in, for example, nigiri sushi, pressed sushi, bento sushi, donburi sushi, and the like.

[0013]

Next, an embodiment of the present invention will be described with reference to the drawings.

In the following, an example of a pressed sushi is described. A large block sushi B is prepared so that the sushi is finally cut into several pieces. Block sushi B is made by placing a fish meat sushi tool 2 on a sushi rice table 1 and weighing it. The method of making sushi rice is common, and the description is omitted. As for 2, the material is wrapped in advance with straw material 4 (FIG. 1) and put in a freezer all day and night according to the cold-dried manufacturing method.
Then vacuum-pack and store frozen.

The temperature of the freezer in the cold-drying method is refrigerated at a so-called ice temperature of about 0 ° C. (for example, 2 ° C. to −3 ° C.) so that the effect of the cold-drying can be easily obtained. Further, in this temperature range, it is possible to prevent inconvenience that ice crystals that cause drip are generated in the block sushi B. As for the straw material 4 used for the cold-drying treatment, rice straw is suitable. However, if the bacteria of the cold-drying manufacturing method have an effect, even if hay or the like is used as a substitute, the purpose of the present invention is not changed. It shall not be contrary.

Next, the block sushi B thus subjected to the cold-drying process is vacuum-packaged in a heat-resistant resin film bag 3 (FIG. 2), and then placed in a freezing room and rapidly frozen.
Store frozen at a temperature of about 190 ° C. In addition, if frozen immediately after production, there is no freshness loss and there is no propagation of bacteria,
It is not necessary to add a preservative or the like. When thawing the frozen product, a special microwave oven 5 is used.

As shown in FIG. 3, the microwave oven 5 has electromagnetic wave generators 7, 7, 7 arranged in several stages on the side, and irradiates the electromagnetic wave 8 straight on the side. Since a shelf (not shown) is provided for each of the electromagnetic wave generators 7, 7, and 7, the block sushi B to be thawed is placed on the shelf, and when the switch is turned on, the electromagnetic wave 8 from the generator 7 is generated. The sushi rice table 1 is irradiated only.

In order to prevent the sushi utensil 2 from being heated, the irradiation range of the electromagnetic wave to the sushi rice table 1 is set from a position slightly lower than the sushi utensil 2 to below. When only the sushi rice table 1 is heated warmly and left as it is for about 5 to 10 minutes, heat is appropriately transmitted to the unirradiated portion above the sushi rice table 1, and the temperature is almost equalized. Then, heat is transmitted to the sushi utensil 2 to the extent that it is thawed, and the sushi utensil 2 is kept in a cool state.

Then, the resin film bag 3 is opened, the block sushi B is taken out, and the cut sushi B is put on a plate. When the sushi is eaten, no unpleasant taste or smell is felt. It had a deep taste and kept freshness. The cryopreservation period was one month. This preservability is exactly due to the cold-drying treatment.

By the way, the cold drying method is called cold inner drying, cold drying, or semi-dry drying, and has been grown in Toyama prefecture since ancient times. Curved salmon was presented to the Imperial Court as a tonality (product tax) by this process. About this, the salmon was wrapped in dry straw or straw mats when it entered the cold, and was put in the ice room in a grove at the dawn of the star cold winter, and it was shipped around the thaw.

The heating time and heating temperature in the microwave oven, the range of the heating location, the standing time after heating, and the like vary depending on the type and volume of the sushi, etc.
In the case of 8 to 12 pieces, sushi rice table 1 is 3 to 1
It is heated to about 70 ° C. to 100 ° C. in about 0 minutes, and the range is set to about 3 to 5 mm below the sushi utensil 2. And
After heating, leave it at room temperature for about 5 to 10 minutes.
Should be steamed to about 30 to 42 ° C.

FIGS. 4 and 5 show another embodiment of the thawing. In this case, a regulating body 12 for electromagnetic waves as shown in FIG. 4 is used. And a shielding portion 14 is provided by extending a thin metal plate such as a lead plate or an aluminum foil on an upper end portion. The sushi B is set in the microwave oven 16 as shown in FIG.

The microwave oven 16 is provided with the electromagnetic wave generator 7
Is provided, and the electromagnetic waves are radiated radially as in a normal microwave oven. However, the height at which the electromagnetic waves impinge on the sushi B is regulated by the shielding unit 14. 18
Is a cardboard board, and the irradiation range can be adjusted by changing its height. Also in this case, by steaming while being packed in the resin film bag 3 after heating, it can be eaten as delicious as freshly prepared sushi.

[0023]

As described above, the present invention has succeeded in providing a frozen sushi that retains deliciousness and freshness. There is no waste during freezing, no burning, no freezing, and it is sweetened by aging during storage. It has an excellent effect that it can be eaten as delicious as fresh.

[Brief description of the drawings]

FIG. 1 is an explanatory cross-sectional view of a cold drying process according to an embodiment of the present invention.

FIG. 2 is a partially broken perspective view of the frozen sushi according to the present invention.

FIG. 3 is an explanatory diagram of defrosting according to an embodiment of the present invention.

FIG. 4 is a perspective view of a regulating body used for thawing according to another embodiment.

FIG. 5 is an explanatory diagram of the decompression.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Sushi rice table 2 Sushi utensil 3 Resin film bag 4 Straw material 5 Microwave oven 8 Electromagnetic wave 12 Regulator 14 Shield 16 Microwave oven

Claims (4)

[Claims] 1. A raw material for a sushi utensil is wrapped in straw or the like, and is subjected to a cold-drying treatment in a cooling atmosphere. The sushi with the sushi utensil placed on a sushi table is vacuum-packaged in a heat-resistant resin film bag. A method for producing frozen sushi, characterized by being frozen. 2. A microwave oven in which electromagnetic waves are radiated horizontally at a constant thickness in thawing frozen sushi in which sushi with sushi utensils placed on a sushi rice stand is vacuum-packaged in a heat-resistant resin film bag and frozen. And irradiating only the sushi rice table with electromagnetic waves. 3. The raw material of the sushi utensil is wrapped in straw or the like, and is subjected to a cold-drying treatment in a cooling atmosphere. The sushi with the sushi utensil on a sushi table is vacuum-packaged in a heat-resistant resin film bag. A method for producing sushi, comprising: using a microwave oven in which electromagnetic waves are radiated horizontally with a certain thickness in a horizontal direction, and irradiating electromagnetic waves only to a sushi rice table. 4. A method for thawing frozen sushi in which a sushi utensil placed on a sushi rice table is vacuum-packaged in a heat-resistant resin film bag and in which the electromagnetic wave is applied to the sushi rice table in a microwave oven up to the vicinity of the sushi utensil. A method for producing sushi, comprising placing sushi in a regulating body having an electromagnetic wave shielding portion provided at an upper end portion so as to surround the sushi utensil so as to allow the sushi to pass through.