RU2686625C1 - Method for sushi sandwich with mizuna preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in public catering for sandwich, sushi, rolls production, culinary products from fish, rice and vegetables. Method involves washing of white fine-grained rice, its cooking, infusion, addition of rice vinegar, stirring and cooling of the mixture, and formation of the obtained sushi sandwich in rhomb shape. At the same time a portion of cooked rice is placed in the center of the nori sheet, 1/3 of the norm is laid; crushed Mizuna leaves are laid on top; after that, milled, specially prepared fish fillet is put on it; horseradish is put on it; one puts the filling with the remaining rice on top with folding the nori with an envelope. Fish fillet is represented by salmon fillet. Before greasing fish fillet with wasabi horseradish, fish is marinated in a maturing brine at 4 °C for 24 hours. Ripening brine is prepared for 1 kg of fish 1 l of water, treated on an industrial processor for cavitation disintegration of liquid media and water "Hielscher Ultrasound Technology UP", which is added with 90 g of salt, 3 g gluconic-δ-lactone. Then components are mixed until complete dissolution and filleted with fish fillet.

EFFECT: invention usage will allow to prepare sushi sandwich with high quality and safety organoleptic indices.

1 cl, 1 tbl, 2 ex

Description

The present invention relates to the food industry and can be used in public catering for the preparation of sushi, rolls, culinary products from fish, rice and vegetables.

The need of the population in obtaining new types of products (dishes) in the field of catering, in particular dishes of foreign cuisine forms the need to develop new dishes, taking into account their safety. At the moment, a new dish is gaining popularity in Japanese cuisine - sushi sandwich (onigrazu). In composition, this dish is almost identical to sushi and rolls, however, it has a simpler cooking technology.

A known method for the production of culinary products from pond fish with the addition of squid, involving the preparation of pond fish and squid, their grinding and mixing in a mass ratio of 3: 2. For the production of products, minced fish, minced squid, wheat bread, egg, fresh onion, dried milk, salt, ground black pepper, parsley, bread crumbs are used. All components are used at a certain ratio. Products are molded and breaded in breadcrumbs (see RF Patent No. 2516285, IPC A23L 1/325 (2006.01), published on 05/20/2014, Byul. No. 14, Application No. 2012118117/13, 03.05.2012).

The disadvantage of the obtained method is that culinary products should be sent to storage, freezing them at -18 ° C, or subjected to heat treatment, for example, baked in a spiritual cupboard at 150 ° C for 7 minutes, or fry in vegetable oil at 140 ° C for 7 minutes to form a golden brown crust.

A known method of cooking sushi with salmon [Kuznetsova EK The best recipes of world cuisine [Text] / E.К. Kuznetsova - M .: OLMA-PRESS Invest, 2004. - 185 pp.], Which includes washing of white fine-grained rice, its cooking in the ratio of the volumes of rice and water - 1: 1.25 for 15 minutes, insisting 10 minutes under the closed lid, adding rice vinegar, mixing and cooling the mixture to 20 ° C, shaping the resulting sushi rice into cubes, preparing salmon fillets, putting wasabi horseradish on salmon fillets and putting the prepared fillets on sushi rice cubes, eating with soy sauce and pickled ginger.

The disadvantage of this method is the reduction of quality and microbiological indicators of the finished product due to the use of fresh frozen or chilled sea or ocean fish during long-term transportation of fish.

A known method of making sushi with freshwater fish involves washing white fine-grained rice, cooking it, insisting, adding rice vinegar, stirring and cooling the mixture, shaping the resulting sushi rice in the form of cubes, preparing fish fillets, applying wasabi to hell, putting the prepared fillet on it on sushi rice bars, eating sushi with soy sauce and pickled ginger, characterized in that freshwater fish fillets, such as carp, are used as fish fillets , before smearing fish fillet with horseradish wasabi, the fish is marinated in a maturation solution at 4 ° C for 72 hours, and a maturing solution is prepared per 1 kg of fish with 1 liter of water, in which 5 g of “Sal Intensor 3” maturation is introduced, 3 g of benzonate and 4 g of 70% acetic acid, mix the components until completely dissolved and pour the fish fillets. The invention allows to replace expensive sea or ocean fish with cheaper freshwater fish (see RF patent №2407406, IPC A23L 1/325 (2006.01), published on 12/27/2010, Bulletin No. 36, application No. 2009126332/13, 08.07.2009 ).

The disadvantage of this method is the reduction of the organoleptic properties of the finished product due to the use of freshwater fish, differing in taste from sea or ocean fish, as well as the limited period of sale of manufactured products at catering establishments due to the use of especially perishable raw materials (fish).

Closest to the proposed method of making sushi sandwich is a method of making sushi sandwich onigrazu, which includes the preparation of rice, vegetables and fish, which use canned tuna in its own juice, seasoned with mayonnaise and seasoned with black pepper. Information is available on the site https://lifehacker.ru/onigirazu/. Preparation begin with the preparation of the components of the filling. Filled with boiled rice. Cucumber and sweet peppers are cut into thin strips, the spinach leaves are well washed and dried. Drain excess liquid from a can of canned food and disassemble the fish into fibers. Tuna fillet is seasoned with mayonnaise and seasoned with a small pinch of black pepper. It is much easier to collect onigrase than to roll ordinary rolls. Put a portion of boiled rice (about 1/3 cup) in the center of the nori leaf and distribute in the form of a diamond. Put spinach leaves on top, vegetables and fish behind them. Cover the filling with another 1/3 cup of rice. Fold the nori envelope. For better grip with each other, the edges can be wetted with cold water. Tightly wrap them with cling film, giving the sushi sandwich a square shape. Set the dish aside for 10-15 minutes so that the sheet of nori is well glued and soaked with moisture of rice. Remove the film and divide it in half. The dish can be served with or without soy sauce.

The disadvantage of the prototype is the reduction of the organoleptic properties of the finished product due to the use of canned fish, canning processes are relatively complex and quite energy-intensive, which also affects the cost of the finished product and entails a reduction in nutritional value and safety, since long-term heat treatment loses some of the water-soluble vitamins tuna differs from other fish species in its ability to accumulate heavy metals, pesticides and some other harmful substances.

The method of making sushi-sandwich with mizuna claimed as an invention allows to achieve a new technical result - obtaining a sushi-sandwich, which is distinguished by high oranoleptic quality and safety indicators as compared with analogues, thus increasing the nutritional value of the finished product due to the inclusion of mizuna in the composition.

The technical task of the invention is to simplify the technological cycle of preparing fish through the use of a specially designed brine, as well as improved organoleptic indicators of quality and safety compared with analogues due to the inclusion of mizuna in the recipe and the use of cavitation disintegration of water that suppresses the growth of microorganisms.

The technical problem of the invention is achieved by the fact that in the method of making a sushi sandwich with mizuna, including the preparation of raw materials in accordance with the recommendations of the Collection of technological standards for catering enterprises: washing of white fine-grained rice, cooking, insisting, adding rice vinegar, mixing and cooling the mixture, forming the resulting sushi sandwich in the form of a rhombus, with a portion of boiled rice (about 1/3 of the norm) spread out in the center of the sheet of nori, crushed leaves are laid out on top Moon, followed by a specially prepared minced fish fillets, coated it with wasabi horseradish, spread the filling on top with the remaining rice, nori envelope folding. As fish fillets, sea or ocean fish fillets, such as salmon, are used, before smearing fish fillets with horseradish wasabi, fish are pickled in a ripened brine at 4 ° C for 24 hours, and a ripening toast is prepared per 1 kg of fish that has been processed on the industrial processor for cavitation disintegration of liquid media and Hielscher Ultrasound Technology UP water, in which 90 grams of salt, 3 grams of glucono-δ-lactone are added, the components are mixed until completely dissolved and the fish fillet is poured.

Method for the production of sushi sandwich with mizuna is as follows. White fine-grained rice is washed, boiled at a 1: 1.25 ratio of rice and water for 15 minutes, infused for 10 minutes under a closed lid, rice vinegar is added, mixed and the mixture is cooled to 10 ° C. A sushi sandwich is shaped in the form of a rhombus, with a portion of boiled rice (about 1/3 of the norm) laid out in the center of a nori leaf, crushed mizuna leaves are laid out on top, chopped specially prepared fish fillet is above, put wasabi horseradish on it, spread on top stuffing with the remaining rice, folding the nori envelope. Prepared fish fillets are marinated in a maturing brine at 4 ° C for 24 hours, and the maturing brine is prepared based on 1 kg of fish with 1 liter of water, processed by an industrial processor for cavitation disintegration of liquid media and Hielscher Ultrasound Technology UP water, which make 90 grams of salt, 3 grams of glucono-δ-lactone, mix the components until dissolved, and pour fish fillets with them. Sushi is served with soy sauce and pickled ginger.

Preparation of a ripening brine is as follows. Take on 1 kg of fish fillet 1 liter of water, processed for 1 minute on an industrial processor for cavitation disintegration of liquid media and water "Hielscher Ultrasound Technology UP", make 90 grams of salt, 3 grams of glucono-δ-lactone mixed in the water until complete dissolution and pour them fish fillets.

The way of making sushi sandwich with mizuna is illustrated by the following examples.

Example 1 (prototype)

White fine-grained rice is washed, boiled, infused, add rice vinegar. Cucumber and sweet peppers are cut into thin strips, the spinach leaves are well washed and dried. Drain excess liquid from a can of canned food (tuna in its own juice) and take the fish into fibers. Tuna fillet is seasoned with mayonnaise and seasoned with a small pinch of black pepper. Spread a portion of boiled rice (about 1/3 cup) in the center of the nori leaf and distribute it in diamond shape. Spinach leaves are laid out on top, followed by vegetables and fish. Cover another 1/3 cup of rice stuffing. Fold the nori envelope. For better adhesion to each other, the edges can be moistened with cold water. Tightly wrapped onigirazu food film, giving a sushi sandwich square. Set the dish aside for 10-15 minutes, so that the sheet of nori is well glued and soaked with rice moisture. Remove the film and share onigrase in half. The dish can be served with or without soy sauce.

Example 2

White fine-grained rice is washed, boiled at a 1: 1.25 ratio of rice and water for 15 minutes, infused for 10 minutes under a closed lid, rice vinegar is added, the mixture is stirred and cooled to 10 ° C, and the sushi sandwich is molded into rhombus, spreading a portion of boiled rice (about 1/3 of the norm) in the center of a nori leaf, spread shredded mizuna leaves on top, shredded specially prepared fish fillet behind them, put wasabi horseradish on it, spread the remaining rice on top, folding nori envelope. Prepared fish fillets are marinated in a maturing brine at 4 ° C for 24 hours, and the maturing brine is prepared based on 1 kg of fish with 1 liter of water, processed for 1 minute on an industrial processor for cavitation disintegration of liquid media and water "Hielscher Ultrasound Technology UP, in which 90 grams of salt, 3 grams of glucono-δ-lactone are added, the components are mixed until completely dissolved and the fish fillet is poured over them. Served sushi sandwich with soy sauce and pickled ginger.

The finished products analyze, determine the chemical composition, organoleptic properties and microbiological indicators. The data analysis are presented in table 1.

Failure to recipe and cooking technology leads to a deterioration of taste, smell, appearance. Addition of glucono-δ-lactone to the mature tozhlu leads to an improvement in the taste and texture of the finished product.

As a result of the conducted studies on the assessment of sanitary and microbiological indicators of the quality of land, it was found that all the samples studied comply with the requirements of SanPiN 2.3.2.1078-01 "Hygienic requirements for safety and nutritional value of food products". In the analyzed samples there were no pathogenic microorganisms, including Salmonella. Studies of two names of sushi sandwiches showed that in the samples where fish fillets were used, the salting of which was carried out in a ripening brine according to the method we developed, microbiological contamination has lower indices compared to the prototype. In reducing the microbiological contamination of the fish sushi sandwich with mizuna, cavitation-activated water played the main role, since the ultrasonic effect leads to the destruction of the microbial membrane and the death of microbial cells, which ultimately contributes to the safety of the finished product.

As can be seen from the examples and data in Table 1, the proposed method of preparing a sushi sandwich makes it possible to improve the auroleptic properties and microbiological indicators of the safety of the finished product, increase the nutritional value, reduce the fat content in the product, simplify the preparation of fish fillets, and expand the sushi assortment.

Claims (1)

Mizun sushi sandwich preparation method, including washing white fine-grained rice, boiling, infusing it, adding rice vinegar, stirring and cooling the mixture, forming a rhombus sushi sandwich, spreading 1/3 portion of boiled rice in the center of a nori leaf norms, spread crushed leaves on top, shredded, specially prepared fish fillet behind them, put wasabi horseradish on top, spread stuffing with the remaining rice on top, folding an Nori leaf into an envelope, while eating sushi sandwich carried out using soy sauce and pickled ginger, characterized in that crushed mizun leaves are spread as leaves, and salmon fillets are used as fish, before lubrication of fish fillets with horseradish wasabi, they are marinated in a ripened brine at 4 ° C for 24 hours, ripening tozluk is prepared for 1 kilogram of fish fillet 1 liter of water that has been processed for 1 minute on an industrial processor for cavitation disintegration of liquid media and water “Hielscher Ultrasound Technology UP”, into which 90 grams of salt, 3 grams of glucono-δ-lactone, mix the components until dissolved, and pour fish fillets on them.