KR20030084259A - Method of processing pine mushroom - Google Patents

Abstract

PURPOSE: Provided are a method for processing a pine mushroom for sushi, the processed pine mushroom thereby and sushi manufactured using the same. The processed pine mushroom has anticancer activity, and maintains various efficacies and nutrients of the pine mushroom. CONSTITUTION: A method for processing a pine mushroom is characterized by the steps of: cutting a pine mushroom into a suitable size for sushi; dipping the cut pieces in the sauce then boiling them for a certain period of time; and slicing the boiled pine mushroom into a suitable size for sushi. The sauce is composed of 25-35% of soy sauce, 25-35% of sugar syrup, 25-35% of meat stock and 5-15% of salt.

Description

Processing method of matsutake mushroom for sushi, matsutake mushroom processed by this method, and sushi made from said matsutake mushroom {METHOD OF PROCESSING PINE MUSHROOM}

TECHNICAL FIELD The present invention relates to sushi, and in particular, to a method of processing a matsutake mushroom for sushi, a matsutake mushroom processed by the method, and a sushi made of the matsutake mushroom.

In general, sushi refers to a fish covered with seafood such as sashimi, seafood, etc. on a cube of a cube having a size that can fit in one bite, between which a reasonable amount of wasabi is usually contained. Especially in Japan, sushi is enjoyed as a staple food, its ingredients are diverse and its method of application is not only applied to a wide range of cooking techniques, but also to satisfy the diverse taste needs of modern people and to supply more efficient sushi ingredients at the same time. The situation is moving toward the trend.

On the other hand, in order to meet this trend, the present inventors process the mushrooms to use mushrooms as a material for sushi, and preferably, to use mushrooms as a material for sushi, as a material for sushi, which has better nutrition than conventional mushrooms such as zelkova, oyster and mushroom. Developed a way to do this.

Accordingly, the present invention has been made in view of the above-mentioned general issues, and an object thereof is a method of processing the matsutake mushroom so that the matsutake mushroom can be used as a material for sushi, and the matsutake mushroom processed by the method, and the matsutake mushroom In serving sushi.

Another object of the present invention is to provide a processing method of a new mushroom that can maintain the original shape of the mushroom while maintaining the anticancer action or human control function.

In a first aspect to achieve the object as described above, the present invention is cut fresh mushrooms leaving fresh mushrooms and roots as large as the size for sushi, and then remove the toxins of the mushrooms and the sauce for a predetermined taste After dipping in, it is boiled for about 1 hour, and then sliced into thin slices again and processed into a size for sushi.

Hereinafter, a preferred embodiment according to the present invention will be described in detail.

On the other hand, the processing method according to an embodiment of the present invention to be described later will be limited to the method of processing the mushrooms so that the mushrooms can be used for sushi, but the processing method to be achieved in the present invention is equally applicable to all existing mushrooms. It can be obvious.

First, look at the concept of the processing method of the new mushroom according to the present invention, while maintaining the various effects and nutrition of the mushrooms, such as excellent anticancer action and human body control function, while at the same time can be used as a mushroom for sushi without compromising the original shape of the mushroom It is about a method of processing the Pleurotus mushroom.

Hereinafter, the present invention will be described in detail based on the best preferred embodiment of the present invention, but the present invention is not limited to the embodiments.

{Example 1}

Cut the fresh mushrooms, cut them freshly and leave the roots the size of sushi, and soak them in a sauce and boil them for an hour to remove the toxins and flavor the mushrooms. The sauce is made by mixing 30% soy sauce, 30% starch syrup, 30% broth, and 10% salt.

Afterwards, the mushrooms of the Pleurotus eryngii were sliced into thin slices with a slicer, and then made into a size for sushi, and then packaged into a vacuum packaging machine, thereby ending the processing of the Pleurotus eryngii mushroom.

{Example 2}

Wasabi was applied on rice made for ordinary sushi, and then covered with mushrooms, which were processed by the method of Example 1, to make sushi.

As described above, the present invention can process the mushroom in its original shape without destroying the various effects and nutrition of the mushroom, such as anticancer action or human body control function, and also can make sushi from the processed mushroom It has a synergistic effect that can satisfy the taste needs of modern people and at the same time provide the nutrition of mushrooms to consumers.

Claims (7)

After cutting the mushrooms with the size of the leaves and roots for sushi, cut them, soak them in a sauce, boil them for a certain time, and then slice them into thin slices and process them into size for sushi. Processing method. According to claim 1, wherein the mushroom is a processing method characterized in that the mushrooms. The method according to claim 1 or 2, wherein the sauce comprises 25-35% soy sauce, 25-35% starch syrup, 25-35% broth, and 5-15% salt. Mushroom processed by the method of any one of claims 1 to 3. Sushi made from mushrooms of claim 4. Sushi made of mushrooms. 7. The sushi according to claim 6, wherein the mushroom is a Pleurotus eryngii.