JPS61260843A - Freeze processing of worked sushi - Google Patents

Abstract

PURPOSE:To obtain a worked SUSHI (vinegared rice) having sufficiently stressed characteristic taste and beautiful appearance, without causing undesirable problems such as the evaporation of water and the formation of ice crystals, by quickly freezing a worked SUSHI covered almost wholly with a transparent film, and thawing the frozen SUSHI spontaneously. CONSTITUTION:Nearly the whole surface of a worked SUSHI 1 is covered with transparent films 9, 11 such as plastic film and frozen quickly at -40--70 deg.C, preferably at about -65 deg.C for 5-30min, preferably for about 20min preferably by a refrigerant evaporation method, etc., without using air flow. The frozen SUSHI is thawed spontaneously in the state covered with the transparent film.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for freezing sushi, especially sushi rolls.

This paper relates to a method for freezing hand-crafted sushi, such as nigiri sushi, which represents landscapes, and uses fish and vegetables cut into various shapes.

[Related technologies and their problems]

In general, food is frozen using the pipe shelf method, in which the food is placed in an insulated room, or the fan method, in which cold air is sent in to freeze the food, or when the room temperature drops below a certain temperature, a fan is turned on to blow the air between the shelves. It is known that slow freezing at a temperature of about -20° C. for several hours can be achieved using a rapid air system with stirring or the like. However, when this type of freezing is performed on crafted sushi, it tends to dry out and the rice loses its characteristic sour taste, and the moisture in the rice and ingredients such as vegetables and fish can cause large ice crystals to form within the tissue. This has the problem that the unique beauty and taste of hand-crafted sushi is likely to be lost due to the formation of sushi and the destruction of its structure.

[Purpose of the invention]

An object of the present invention is to provide a method for freezing sushi that makes use of the taste and aesthetics of sushi, which is a combination of the unique sour taste of sushi and the deliciousness of the ingredients.

[Summary of the invention]

The method for freezing crafted sushi of the present invention involves rapidly freezing the crafted sushi at a temperature of -40 to -70°C for 5 to 30 minutes with almost the entire surface covered with a transparent film.
It thaws naturally. .

〔Example〕

Figures 1 and 2 show a sushi roll 1, rice 2 wrapped in seaweed 3 to represent a flower 4 pattern, colored dried gourds 5 to represent flower petals 6, and rice 7 around the petals 6 to be wrapped in an egg 8. Figure 3 shows rice 2 wrapped in seaweed 3 to represent a peach 4A pattern, a colored dried gourd 5 to represent a leaf 6A, and the surrounding rice 7 wrapped in an egg 8. Cover the surface of the egg 8 with one film 9 made of plastic or the like, and cover the patterned side 10 with another film 9.
It is covered with a film 11 made of plastic or the like.

As shown in FIGS. 1 to 3, almost the entire surface of the crafted sushi 1 is covered with transparent films 9 and 11, and the sushi is kept at a temperature of -40 to -70°C, preferably around -65°C, for 5 to 30 minutes, preferably 2.
The transparent film 9, 1 was quickly frozen for around 0 minutes.
It thaws naturally while covered in step 1. In this case -4
Below 0°C, for example, at -20 to -40'C, moisture is drawn out through the transparent film 9.11, resulting in a dry state, spoiling the texture and sour taste of the rice, and at -40 to -70'C, the transparent film 9,110 An ice layer is formed more rapidly on the surface of the sushi, preventing water from escaping and retaining its texture and taste.In addition, when frozen for more than 30 minutes, the water contained in the crafted sushi can form large ice cubes within the structure. It has the ability to generate crystals and destroy tissue. Additionally, air blowing is not used as a freezing device. For example, it is preferable to use refrigerant evaporation means. Thereafter, by allowing the sushi to thaw naturally while covered with the transparent films 9 and 11, it is possible to effectively prevent moisture from being removed from the sushi during thawing. Therefore, when used for catering, etc., it can be stored for about a week, and can also be thawed during transportation.

〔Effect of the invention〕

In the present invention, the sushi is quickly frozen at a temperature of -40 to -70°C for 5 to 30 minutes with almost the entire surface covered with a transparent film.
Since the sushi is thawed naturally while covered with the transparent film, there is no inconvenience caused by the removal of moisture or the formation of crystals due to the contained moisture, making it possible to freeze the sushi while fully utilizing the taste and beauty unique to handcrafted sushi, which is highly effective.

[Brief explanation of drawings]

FIGS. 1 to 3 are cross-sectional views of crafted sushi. 1. Crafted sushi 9,11.. Film patent application person: Kihara -ya Patent attorney Mamoru Ushiki Figure 1 Figure 2

Claims (1)

[Claims] -4 with almost the entire surface of the crafted sushi covered with a transparent film
A method for freezing sushi, which comprises rapidly freezing the sushi at a temperature of 0 to -70°C for 5 to 30 minutes, and thawing it naturally while covered with the transparent film.