KR20030023683A - Kimchi Riced Sushi - Google Patents

Abstract

PURPOSE: A vinegared rice enveloped with kimchi and a preparation method thereof are provided, thereby the vinegared rice having novel taste and various plentiful nutrients of kimchi can be prepared. CONSTITUTION: A vinegared rice having a certain shape contains fresh cucumber, salted radish, wasabi and sesame in its core, wherein the vinegared rice is enveloped with kimchi; fermented soybean paste and herbal medicines may be further added into the core; the shape of the vinegared rice enveloped with kimchi is selected from ellipse, circular, quadrangular and triangular. The method for preparing the vinegared rice enveloped with kimchi comprises the steps of: preparing and maturing kimchi; washing matured kimchi with water; mixing boiled rice with vinegar; spreading vinegared rice on the washed kimchi, placing cucumber and salted radish on the vinegared rice and applying wasabi to the vinegared rice; spraying sesame on the vinegared rice; and rolling the vinegared rice with a bamboo blind.

Description

Kimchi Sushi and its manufacturing method {Kimchi Riced Sushi}

The present invention relates to kimchi sushi and a method of manufacturing the same, in particular, by preparing the kimchi sushi by using the aged kimchi outer shell to facilitate the intake of various nutrients contained in the aged kimchi, formal action, digestion promotion, antibacterial action, increase appetite In addition, it has beneficial effects such as anti-cancer effect and provides unique taste of aged kimchi.

Generally, sushi is made by mixing thinly sliced fish with rice vinegared or mixed with egg, vegetable, seaweed, or rolled rice. Fish sushi is a representative example.

The fish sushi is a food eaten with various kinds of fish on top of rounded rice seasoned with vinegar, salt and sugar, and has the advantages of the original taste and nutrition of fish. The conventional sushi is shown in FIG. .

1 is a view showing a sushi of the type on the conventional seafood.

As shown in the drawing, most of the fish (2), such as fish and shellfish (2) in the form of a float on the sushi (1), was added to the inside with a fixed amount of wasabi (aka wasabi) and eaten soy sauce.

However, such a conventional sushi has a disadvantage that it is difficult to store because the seafood (2) is in a fresh state, that is, to be ingested before the seafood (2) is decayed. Therefore, there is a problem such as made in a very short time until after selling the sushi manufactured.

In particular, when eating tainted sushi, illness, such as food poisoning will occur.

The purpose of the present invention is to solve the disadvantages of the difficult to store by the use of seafood, such as the perishable seafood in the conventional sushi as described above, can be stored for a relatively long time and many nutrients of kimchi to suit the taste of modern people It is to provide a kimchi sushi and a method of manufacturing the same.

Kimchi sushi of the present invention for achieving the above object comprises a sushi made of a predetermined shape and shape, and the kimchi wrapped in the outside of the sushi with fresh cucumber, pickled radish, wasabi, sesame is added to the inside of the sushi Characterized in that.

Inside the sushi is characterized in that the miso and herbal medicines are further added.

The sushi is characterized in that any one selected from oval, round, square, triangle.

In addition, the production method of kimchi sushi of the present invention for achieving the above object, the step of immersing and ripening kimchi, the step of washing the mature kimchi, the step of rubbing the rice in the (food) candle, and kimchi wrapped Spreading the chilled rice, spreading cucumber and radish pickled and wasabi, sprinkling sesame, and rolling sushi with gimbal.

1 is a view showing a sushi of the type on the conventional seafood.

Figure 2a to 2c is a view showing several embodiments of kimchi sushi in accordance with the present invention.

Explanation of symbols on the main parts of the drawings

10-Sushi

20-Kimchi

Hereinafter, with reference to the accompanying drawings will be described in detail preferred embodiments of the present invention.

First of all, kimchi is an indispensable corrosion in our diet, which is a preservative food for winter when vegetables are not produced.

There are many enzymes that are beneficial to your body when you eat mature kimchi. In other words, ingestion of abundant fiber prevents constipation, inhibits diseases such as enteritis and colitis, promotes digestion by promoting the decomposition of pectin, a gastrointestinal proteinase, and promotes digestion. It acts as an antimicrobial to inhibit harmful bacteria, and produces organic acids, alcohols and acetylenes to enhance appetite, and is known to be effective in anticancer activity.

The kimchi sushi production method according to the present invention using the kimchi will be described.

<Production example>

Step 1: Soak and mature kimchi

The kimchi is soaked in kimchi using a cabbage full of leaves big and full, soaked in a kimchi refrigerator or kimchidok for 100 to 150 days low temperature so that the sour and umami taste deeply. At this time, when aging in kimchidok is aged for too long, sour taste is used a lot of time to use the ripe.

Step 2: Cleaning Step

Take aged kimchi, wash it clean, and dry it.

Step 3: rubbing the rice into the (lighting) candle

The rice is roasted and rubbed into (diet) candle. In this case, the water is boiled in a ratio of water, sugar, and salt of about 10: 4: 1, and then cooled a little, and then the vinegar is added in a ratio of 5: 1 and then cooled again.

Step 4: Spread chilled rice over the dried kimchi, spread cucumbers and radishes with wasabi

Spread dried kimchi in gimbal, straighten the chilled rice, apply it to the water so that it is not spicy, then slice the fresh cucumber and spread it.

Here, the pickled radish is pickled in salt for about 3 to 4 days, and then immersed in sugar sauce, mixed with sugar, food coloring, kelp, vinegar, jongjong, mirim, etc. for 1 to 2 days to make it taste good.

In addition, herbal medicines and miso may be added. It is well known in the herbal medicine that the herbal medicine is already good for the human body, and the miso is known to be effective in antiangulation.

Step 5: Sprinkle Sesame

The sesame seeds are sprinkled evenly using roasted sesame seeds.

Step 6: finish sushi with gimbal

Use gimbal to cook rice, but if you roll it up in the same way as gimbap, it creates a lot of space and becomes soft, so it's about half way later. .

Step 7: Packing Step

Finished kimchi sushi through the above steps is a packaging operation is usually performed. At this time, in consideration of the safety of the expiration date is good to automatically package and distribute.

<Example>

Kimchi sushi was served through the method described above. Such kimchi sushi is shown in Figures 2a to 2c.

Figure 2a to 2c is a view showing several embodiments of kimchi sushi in accordance with the present invention.

As shown in the drawing, the present invention is a sushi 10 made of a predetermined shape and shape, and the raw cucumber 32, radish pickles 34, sesame seeds 36, wasabi and the inside of the sushi 10 and In addition, it consists of kimchi 20 surrounding the outside of the sushi (10).

In addition, the inside of the sushi 10 may be added to the doenjang and medicinal herbs (for example, Angelica), the illustration of such doenjang and medicinal herbs have been omitted.

The sushi 10 may be any one selected from oval, circular, square, and triangle. Thus, by making the shape and shape of the kimchi sushi 10 in a variety of shapes it is possible for the person who eats sushi to raise the edible.

<Experimental example>

As a result of evaluating palatability and propensity analysis results of the kimchi sushi of the present invention prepared in general, prevents constipation caused by kimchi, inhibits diseases such as enteritis and colitis, as well as promotes digestion, and antibacterial action Doing, appetite enhancement and anticancer effect was found to be effective.

In addition, the kimchi sushi according to the present invention is expected to obtain a good response to meals and snacks, it is good as a basic snack or meal replacement at home. In particular, the effect is great for office workers. In particular, recently, a research result that is good for acupuncture has been published, the kimchi sushi of the present invention is expected to have a great effect on the diet.

According to the present invention as described above, kimchi sushi is made of sushi using aged kimchi, so it is easy to ingest the various nutrients contained in the aged kimchi, formal action, digestion, antibacterial action, appetite boosting, anti-cancer It has beneficial effects such as effects, and provides the unique taste of aged kimchi. Especially, it can make Korean taste even for children and foreigners who don't like kimchi.

Claims (4)

In sushi, Kimchi sushi comprising a sushi made of a predetermined shape and shape, and the kimchi that is added to the inside of the sushi, fresh cucumber, pickled radish, wasabi, sesame, and wraps the outside of the sushi. [Claim 2] The kimchi jobab of claim 1, wherein the inside of the sushi further contains miso and herbal medicine. The kimchi sushi according to claim 1 or 2, wherein the sushi is any one selected from oval, round, square, and triangle. In the manufacturing method of sushi, Dipping and aging kimchi; Washing the kimchi thoroughly; Rubbing the rice in the (food) candle; Spreading chilled rice over the dried kimchi, spreading wasabi with cucumber and radish pickled; Spraying sesame seeds; And Kimchi sushi manufacturing method comprising the step of rolling sushi with gimbal.