RU2756182C1 - Method for cooking rolls with freshwater fish - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for preparing rolls with freshwater fish, including preparing rice, boiling it, stirring it, preparing fish raw materials, peeling and cutting vegetables, putting rice on a nori sheet, turning, putting the filling on a nori sheet, shaping and cutting the roll in portions, putting it on a plate, serving with soy sauce, characterized in that silver carp fillet is used as fish raw material, which is boiled at a temperature of 95-100°C for 25-30 minutes, or pike perch fillet, which is fried in teriyaki sauce at a temperature of 150°C for 15 minutes, add potatoes and carrots, boiled for 20-30 minutes, chilled and cut into cubes, as well as tomatoes, cut into strips, green onions as a filling, ketchup.

EFFECT: creation of rolls preparing method.

1 cl

Description

The invention relates to the food industry and can be used in public catering for the preparation of rolls with freshwater fish.

There is a known method of preparing sushi with freshwater fish, which involves washing fine white rice, boiling it, infusing it, adding rice vinegar, mixing and cooling the mixture, forming the resulting sushi rice in the form of cubes, preparing fish fillet, applying wasabi horseradish on it, laying out the prepared fillet on rice sushi cubes, eating sushi using soy sauce and pickled ginger, characterized in that fillets of freshwater fish, such as carp are used as fish fillets, before greasing the fish fillets with wasabi horseradish, the fish is marinated in a ripening solution at 4 ° C for 72 hours, and the ripening solution is prepared from a solution of 1 kg of fish 1 liter of water, into which 5 g of the maturing Sal Intensor 3, 3 g of benzoate and 4 g of 70% acetic acid are added, the components are mixed until completely dissolved and the fish is poured into it. fillet (see RF patent No. 2407406, 2010).

The disadvantage of this method is the use of a ripening solution, into which the ripener "Sal Intensor 3", the preservative sodium benzoate, which is a synthetic substance that can cause allergic reactions in the human body, and 70% acetic acid, which, with increased acidity of gastric juice, can aggravate inflammatory diseases of the stomach and intestines, as it irritates the mucous membrane.

There is also a known method for preparing a sushi sandwich with mizuna, including preparing raw materials, washing white rice, boiling it, infusing, adding rice vinegar, mixing and cooling the mixture, forming the resulting sushi sandwich in the shape of a diamond, while a portion of boiled rice (about 1/3 of the norm), spread the chopped mizuna leaves on top, then chopped specially prepared fish fillets, put wasabi horseradish on it, lay the filling with the remaining rice on top, folding the nori in an envelope. Fillets of sea or ocean fish, such as salmon, are used as fish fillets. Before greasing the fish fillet with wasabi chron, the fish is marinated in a ripening brine at 4 ° C for 24 hours, and the ripening brine is prepared at the rate of 1 kg of fish 1 l of water processed 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 glucose-d-lactone are introduced, the components are mixed until completely dissolved and fish fillets are poured into it (see RF patent No. 2686625, 2019).

The disadvantage of this method is its high cost due to the use of additional water treatment using industrial equipment.

The closest in technical essence and the achieved effect is the method of preparing the California roll, which includes the preparation of rice, vegetables, fruits, crab sticks, tobiko caviar, nori seaweed. (see internet link https://www.rassianfood.com/recipes). Cooking begins with the preparation of the components of the filling. The rice is boiled in advance, the avocado is cut into slices and peeled, then the avocado and cucumber without the peel are cut into thin long strips. Crab sticks are cut into pieces, caviar and cream cheese are added, mixed, the mat is wrapped in cling film. The nori sheet is laid out on the mat with the glossy side down. The rice is spread evenly over the entire surface of the nori. Turn over. Put the filling in the middle. Cucumbers and avocados are placed on both sides. Lift the mat with two fingers and wrap the roll. Evenly distribute the efforts when folding the roll. Press lightly on the sides and top with your fingers. Sprinkle with tobiko caviar on top. Press on both sides with a mat. The knife is moistened with water. Holding the knife at an angle, cut the roll into portions. Then press down again with a mat to even out the shape. Place the California rolls on a plate and serve with soy sauce.

The disadvantage of the prototype is the presence of various food additives, dyes, stabilizers that make up crab sticks, used as a component in rolls, as well as the use of expensive fresh frozen or chilled sea or ocean fish.

The technical result is to improve the quality of finished products and expand the range of rolls.

It is achieved by the fact that in a known method, including preparing rice, boiling it, peeling and cutting vegetables, mixing, spreading rice on a nori sheet, evenly distributing it over the entire surface, turning, laying out the filling in the middle, shaping and cutting the roll into portioned pieces, laying out on a plate, served with soy sauce, freshwater fish fillet is used as fish raw material, which is boiled at a temperature of 95-100 ° C for 25-30 minutes and potatoes and carrots boiled for 20-30 minutes are added, chilled and cut into cubes , tomatoes, chopped into strips, green onions, ketchup.

The method is carried out as follows. Rice is fed to the washing department and dirt and talcum powder is removed from the surface. The washed rice is boiled in rice cookers in the ratio of rice and water 1: 1 for 40 minutes. Then add rice vinegar per 1 kg of rice 125 g of rice vinegar (Mitsukan), mix and infuse for 10 minutes. Ready rice is sent to the production of rolls. Prepared fish fillets are boiled in water at a temperature of 95-100 ° C for 25-30 minutes, then the fish is separated from the bones. Peel potatoes and carrots, boil for 20-30 minutes, then cool and cut into cubes. Cut the cucumber and tomato into strips. A portion of boiled rice is spread on a nori sheet, pressed and turned over. On the reverse side of the nori lay boiled potatoes and carrots, chilled and cut into cubes, cucumber and tomato, cut into strips and slices of boiled fish and add 1 feather of green onion according to the size of a nori leaf, ketchup. Wrap the roll and press it from all sides, shape and cut into 8 parts. Served with various side dishes such as wasabi, ginger and soy sauce.

Thanks to the ingredients included in the composition, a roll is obtained, enriched with nutritious proteins, minerals, carbohydrates, carotenoids.

The use of potatoes as a component of the filling of rolls is due to the fact that it contains a number of important antioxidant substances, allows you to control the level of glucose in the blood, and lowers blood pressure. Quercetin, which is part of the composition, has a pronounced anti-inflammatory and antioxidant effect, inhibits chronic inflammation and protects body cells from the effects of free radicals. Flavonoids reduce the likelihood of developing chronic pathologies from the cardiovascular and endocrine systems, and prevent malignant cell transformation. The use of carrots is due to the fact that they contain beta-carotene, which is converted in the body into vitamin A, which supports the immune system and improves visual function. The use of tomato as a component of the filling of rolls is due to the fact that it is the main source of the antioxidant lycopene, which has a positive effect on well-being. Lycopene is indispensable for digestion as it has a healing effect. It stimulates the gastrointestinal tract and regulates appetite. The use of cucumber is due to the fact that it contains acids that process carbohydrates and prevent the accumulation of fat in the body. Salts in the composition of cucumber equalize the acid-base balance and the metabolic process, neutralize and remove excess acidic compounds from the body.

Example 1. Rice is fed to the washing department and dirt and talcum are removed from the surface. The washed rice is boiled in rice cookers in the ratio of rice and water 1: 1 for 40 minutes. Then add rice vinegar per 1 kg of rice 125 g of rice vinegar (Mitsukan), mix and infuse for 10 minutes. Ready rice is sent to the production of rolls. Prepared silver carp fish fillets are boiled in water at a temperature of 100 ° C for 25 minutes. Peel potatoes and carrots, boil for 25 minutes, cool and cut into cubes. Peel and cut the cucumber and tomato into strips. A portion of boiled rice 140 g is spread on a nori sheet, pressed and turned over. On the back of the nori, put 5 g kutchup, 10 g boiled potato sticks and 10 g carrots, 10 g cucumber, 5 g tomato, cut into strips, pieces of boiled silver carp 25 g, green onion feather 5 g. Wrap the roll and press it on all sides , molded and cut into 8 pieces. Served with various side dishes such as wasabi, ginger and soy sauce.

Example 2 Carried out as described in example 1, while the prepared fish fillet of pike perch is fried on both sides in teriyaki sauce in a ratio of 200 g silver carp 20 g teriyaki sauce at a temperature of 150 ° C for 15 minutes.

From table. 1, 2, it can be seen that the offered rolls with boiled silver carp and pike perch fried in teriyaki sauce are dietary dishes.

Organoleptic indicators of the quality of the proposed rolls are given in table. 3.

From table. 3 it can be concluded that the rolls according to the proposed method have better organoleptic characteristics, compared with the prototype, due to the use of freshwater fish, low fat content, antioxidant properties and correspond to dietary nutrition.

Claims (1)

A method of preparing rolls with freshwater fish, including preparing rice, boiling it, mixing it, preparing fish raw materials, peeling and cutting vegetables, putting rice on a nori sheet, turning, putting the filling on a nori sheet, shaping and cutting the roll in portions, putting it on a plate, served with soy sauce, characterized in that as fish raw material silver carp fillet is used, which is boiled at a temperature of 95-100 ° C for 25-30 minutes, or pike perch fillet, which is fried in teriyaki sauce at a temperature of 150 ° C for 15 minutes , add potatoes and carrots as a filling, boiled for 20-30 minutes, chilled and cut into cubes, as well as tomatoes, cut into strips, green onions, ketchup.