JPS55108262A - Rice ball and its preparation - Google Patents

Rice ball and its preparation

Info

Publication number
JPS55108262A
JPS55108262A JP1380979A JP1380979A JPS55108262A JP S55108262 A JPS55108262 A JP S55108262A JP 1380979 A JP1380979 A JP 1380979A JP 1380979 A JP1380979 A JP 1380979A JP S55108262 A JPS55108262 A JP S55108262A
Authority
JP
Japan
Prior art keywords
rice ball
coating
rice
paste
fish
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP1380979A
Other languages
Japanese (ja)
Inventor
Tatsuya Tsukada
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TSUKADA KK
Original Assignee
TSUKADA KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TSUKADA KK filed Critical TSUKADA KK
Priority to JP1380979A priority Critical patent/JPS55108262A/en
Publication of JPS55108262A publication Critical patent/JPS55108262A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prevent the loss of water from a rice ball, and to improve the preservability of a rice ball, by applying an edible coating such as fish paste, etc. to the surface of the rice ball.
CONSTITUTION: A rice ball 1 made of cooked rice, "gomoku-meshi" (boiled rice mixed with fish and vegetables), "chahan" (a Chinese dish of fried rice with eggs, shrimps, etc.), etc., is covered with a coating 2 made of an edible material such as fish paste (e.g. paste of walleye pollacks prepared by mixing ground pollack meat with a binder such as starch, yam, etc., and seasonings, kneading the mixture with water, and heating and gelatinizing the mixture.). After attaching the paste to the rice ball 1 by spreading, dipping, spraying, etc., it is steamed or fried in oil. The thickness of the coating 2 is pref. about 3mm for the preservation of the rice ball, however, the thicker and highly seasoned coating is recommended when the coating is taken as a side dish.
COPYRIGHT: (C)1980,JPO&Japio
JP1380979A 1979-02-08 1979-02-08 Rice ball and its preparation Pending JPS55108262A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1380979A JPS55108262A (en) 1979-02-08 1979-02-08 Rice ball and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1380979A JPS55108262A (en) 1979-02-08 1979-02-08 Rice ball and its preparation

Publications (1)

Publication Number Publication Date
JPS55108262A true JPS55108262A (en) 1980-08-20

Family

ID=11843593

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1380979A Pending JPS55108262A (en) 1979-02-08 1979-02-08 Rice ball and its preparation

Country Status (1)

Country Link
JP (1) JPS55108262A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0690689A (en) * 1992-09-08 1994-04-05 Itami Kanetetsu Shokuhin Kk Rice plus ground fish meat-integrated food and its production
JPH0661092U (en) * 1993-02-13 1994-08-30 洋子 永戸 rice ball
CN102871031A (en) * 2012-10-31 2013-01-16 邵卫星 Snakehead Chinese yam porridge and processing technology thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0690689A (en) * 1992-09-08 1994-04-05 Itami Kanetetsu Shokuhin Kk Rice plus ground fish meat-integrated food and its production
JPH0661092U (en) * 1993-02-13 1994-08-30 洋子 永戸 rice ball
CN102871031A (en) * 2012-10-31 2013-01-16 邵卫星 Snakehead Chinese yam porridge and processing technology thereof

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