WO2006034620A1

WO2006034620A1 - The preparation method for sushi boiled rice

Info

Publication number: WO2006034620A1
Application number: PCT/CN2005/001029
Authority: WO
Inventors: Bongchai Kim
Original assignee: Bongchai Kim
Priority date: 2004-09-29
Filing date: 2005-07-13
Publication date: 2006-04-06
Also published as: WO2006034620A8; CN1258989C; KR20060100374A; CN1586280A; KR100807647B1

Abstract

The present invention relates to a preparation method for -sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then adding the certain emulsion, cooking for 1620 minutes under stronger fire then 10-15 minutes under weak fire, next, turning off the fire, adding the hypertonic solution, steaming for 5-10 minutes, further, spraying the PH9.0 solution and agitating, packaging, deep-freezing and keeping in cool storage condition. The said soaking liquid, emulsion, hypertonic solution and the PH9.0 solution are made up of several ingredients including salt, saccharides, white vinegar etc. The following advantages of the process are obtained: the nutrients will not be spoiled and lost, and the rice granules will keep well in shape and feature. The storage time will be long. Meanwhile, the rice product has nice taste and the manufacturer can change the ingredients easily based on the different flavor from different people. The ingredients are coming from natural material without any harmful substances and side effect.

Description

How to make sushi rice

The invention belongs to a method for preparing rice, in particular to a method for preparing sushi rice which has a unique flavor and can maintain the original shape and properties of the treated rice grains.

Background _S

The rice of various flavors currently on the market must be deep-frozen, chilled and thawed for preservation before being eaten, but the rice which is prepared by the general method will be aged, dehydrated, viscous, broken, The flavor changes and affects the taste.

Summary of the invention:

SUMMARY OF THE INVENTION The main object of the present invention is to provide a method for producing sushi rice having a unique flavor, treated rice which does not age, is not dehydrated, has good viscosity, and is not broken.

The technical solution adopted by the present invention to solve the technical problem is as follows: The manufacturing method is divided into the following steps in order:

(1) Select rice that meets the edible standard;

(2), ingredients:

No. 3 liquid: 80~~100g of salt, 35-55g of sodium citrate, 5-15g of sodium tripolyphosphate, 65-85g of xylitol, 4000~4300g of purified water, then stir Evenly, made into a solution to make a soaking solution;

No. 5 liquid: Weigh 1.0-1.4 g of sodium carboxymethyl cellulose, 1.5-1.9 g of guar gum, 1 3 g of edible gelatin, 20~23 g of maltodextrin, 45-49 g of edible salad oil. Add 700~900 grams of purified water, and homogenate in a homogenizer for 3-5 minutes to prepare an emulsion;

No. 4 liquid: Weigh 130-180 grams of white sugar, 210~230 grams of trehalose, 150--160 grams of white vinegar, 230~240 grams of white rice vinegar, mix and stir until completely dissolved;

No. 7 liquid: Make a solution of PH9.0 with food grade sodium hydroxide. Add 90 to 1000 ml of solution to 4 to 5 drops of about 0.2·Η). 3 g of lemon essence, stir well;

(, weigh 2000~4000 grams of rice, use purified water to wash rice 3 to 5 times, and filter the water after 3 minutes;

( ⁴ ), put in the No. 3 material solution for 1-2 minutes and then soak for 1.5-2.0 hours;

(5>, add the No. 5 liquid, that is, the emulsion, and stir until uniform;

(6), ignition system; - first use the fire for 16-20 minutes and then use a small fire for 10 to 15 minutes, Then, turn off the fire

(7), evenly add the prepared material No. 4, cover the lid, 焖 5-10 minutes;

(8), pour the rice into the blender, spray the No. 7 liquid with a sprayer 5-10 times into the rice 7-9ml, slowly stir 1.5-2.0 minutes ',

(9), after pouring out to make rice balls or rice rolls, and then, the package is packaged, the temperature at the time of packaging is 55-82?

Οο), plastic seal;

(«), Minhang -50'C deep cold 20~30 minutes ·,

02), put it in the refrigerator for storage.

The invention can also adopt the following technical measures; the material in the No. 3 liquid can also be used with phosphate, sodium sulphate, sodium gluconate, xylooligosaccharide, oligomaltose, sodium stearoyl lactate, hard Calcium lactyl lactate; the material in the No. 5 liquid can also be used as edible oil, xanthan gum, peach gum, sodium carboxymethyl starch, 0-cyclodextrin; the solution of pH 9.0 is also water may be formulated horseradish ₀

The invention has the advantages and positive effects: the rice which is special in the material and produced by the method, the nutrients of the raw rice itself are not destroyed and lost, the rice grains maintain the original shape and properties, the storage time is long, and the taste is good. It can be formulated according to different tastes of people. All excipients are natural substances, without any side effects, and are harmless to the human body.

BRIEF DESCRIPTION OF THE DRAWINGS:

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic view showing the production process of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In order to further understand the features and functions of the present invention, the following embodiments are exemplified and described in detail below with reference to the accompanying drawings.

Embodiment 1: As shown in Fig. 1: The manufacturing method is divided into the following steps in order:

(1), rice that meets the edible standard can also be selected from high-quality rice, and the taste of the rice is better;

(2), ingredients:

No. 3 liquid: 90 grams of salt, 45 grams of sodium citrate, 10 grams of sodium tripolyphosphate, 75 grams of xylitol, 4100 grams of purified water, then, evenly stirred, made into a solution to make a soaking solution;

No. 5 liquid: Weigh 1.2 g of sodium carboxymethyl cellulose, 1.7 g of guar gum, 2 g of gelatin, 21 g of maltodextrin, 47 g of edible salad oil, add 800 g of purified water, and put it evenly Homogenize in a diesel engine for 3-5 minutes. Prepare an emulsion;

No. 4 liquid: 150 grams of white sugar, 220 grams of trehalose, 155 grams of white vinegar, 237 grams of white rice vinegar, mixed and stirred until completely dissolved; because of its high penetration and special flavor, the acidifier and The sugars are mixed in proportion to form a sweet and sour solution; No. 7 feed solution: PH is made with food grade sodium hydroxide. 0 solution 00 - 1000ml solution is added 4 to 5 drops of about 0.2 ~ 0.3 grams of lemon flavor, fully stirred;

(3) Weigh 2000~4000 grams of rice, wash rice with purified water 3-5 times, and filter the purified water after 3 minutes;

(4) Wash the rice cooker with water, dry it, put the glutinous rice cloth, add the No. 3 liquid and then put the rice that has been scoured into the pot, gently stir for 1-2 minutes and then soak 1.5- 2.0 hours, soak the rice fully to increase the water retention, aging resistance and ensure the integrity of the rice;

(5), add the No. 5 material 'liquid is the emulsion, and stir until evenly. After the cloth is covered, cover the lid. The emulsion can form a film on the surface of the rice grain, so that the rice can be deep frozen, refrigerated, thawed, etc. It can increase the anti-aging of rice and maintain the flavor;

(6), ignition system: first use the fire to simmer for 18-20 minutes, then use a small fire for 8-10 minutes, then turn off the fire;

(7), evenly add the prepared No. 4 liquid, cover the lid, and simmer for 5 minutes. It has high permeability and can penetrate the prepared sweet and sour liquid into the rice grains;

(8), pour the rice into the blender, spray the No. 7 liquid solution 10 times (about 8ml) into the rice with a sprayer, and slowly stir for 1.5-2.0 minutes:

(9), after pouring out to make rice balls or rice rolls, and then, the molding package, the temperature at the time of packaging is controlled at 55 ^e C-82'C;

Φ, plastic seal;

θ is carried out - 50'C deep cooling for 25 minutes;

02), put it in the -18 refrigerator for storage.

The substance in the feed liquid No. 3 may also be a phosphate, a sodium sulphate, a sodium gluconate, a xylooligosaccharide, a oligomaltose, a sodium stearoyl lactate or a calcium stearyl lactate.

The substance in the No. 5 liquid can also be used as edible oil, yttrium gum, peach gum, sodium carboxymethyl starch, and β-cyclodextrin.

The solution of ΡΗ9.0 can also be prepared with horseradish water.

The advantages of the method for preparing the sushi rice are as follows: the nutrients of the raw rice itself are not damaged and lost, the rice grains maintain the original shape and properties, the storage time is long, the taste is good, and the materials can be made according to different tastes of the human body, all the accessories are all It is a natural substance, without any side effects, and is not good for the human body.

Example 2:

(1), rice that meets the edible standard can also be selected from high-quality rice, and the rice made is better;

(2), ingredients:

No. 3 liquid: Weigh 42 grams of salt, 42 grams of sodium citrate, 10 grams of sodium tripolyphosphate, 150 grams of mannitol, add 4050 grams of purified water, stir well, make a solution to make a soaking solution; No. 5 liquid: Weigh 1.3 g of sodium carboxymethyl cellulose, 1.7 g of guar gum, 2 g of edible gelatin, 2 g of maltodextrin, 47 g of salad oil, 800 g of purified water, placed in homogenate Homogenize the machine for 3-5 minutes to prepare an emulsion;

No. 4 liquid: Weigh 45g of white sugar, 180g of trehalose, 135g of xylitol, and add 390g of purified water to dissolve and dissolve. Because it has osmotic permeability and special flavor, it will use sour agent and sugar when used. Mix in proportion to make a sweet and sour solution;

No. 7 solution: An aqueous solution of PH9.0 is prepared with food grade sodium oxide or horseradish soaking solution.

Add 4 to 5 drops of about 0.2 to 0.3 g of lemon flavor to 1000 ml of the solution, and mix well.

(3), wash the rice: Weigh 3000 grams of rice, wash with purified water 3-5 times, not more than 3⁄4 3 minutes, filter purified water;

(4) Wash the rice porridge pot with water, dry it, put the glutinous rice cloth, add the No. 3 liquid and then put the washed rice into the pot, gently stir for 1 to 2 minutes and then soak for 1.5. - 2.0 hours, so that the rice is fully soaked to increase the water retention, aging resistance and ensure the integrity of the rice;

(5), add the No. 5 liquid solution, that is, the emulsion, and stir until evenly. After the cloth is covered, cover the lid. The emulsion can form a film on the surface of the rice grain, so that the rice is deep frozen, refrigerated, thawed, etc. Can increase the anti-aging of rice and maintain flavor;

(6>, ignition system: first use the big fire for 18-20 minutes, then use a small fire for 8-10 minutes, then turn off the fire;

(7), evenly add the prepared material No. 4, cover the lid, and simmer for 5 minutes; it has turbidity to penetrate the prepared sweet and sour solution into the rice grains;

(8), pour the rice into the blender, spray the No. 7 liquid solution 10 times (about 8ml) into the rice with a sprayer, and slowly stir for 1.5-2.0 minutes;

(9), after pouring out to make rice balls or rice rolls, and then into the molding package, the temperature control during packaging is 55 ° C - 82 'C;

αΦ, plastic seal;

(Π), carry out -50'C deep cooling for 25 minutes;

(12), put in the -18 ^e C freezer for storage.

The advantages of the method for preparing the sushi rice are as follows: the nutrients of the raw rice itself are not damaged and lost, the rice grains maintain the original shape and properties, the storage time is long, the taste is good, and the ingredients can be formulated according to different tastes of the person, all the auxiliary It is a natural substance, without any side effects, and is harmless to the human body.

Claims

Claim

A method for producing sushi rice, characterized in that the production method is divided into the following steps in order,

(1) Select rice that meets the edible standard;

(2) Ingredients:

No. 3 liquid: 80-100 grams of salt, 35-55 grams of sodium citrate 5-15 grams of sodium tripolyphosphate, 65-85 grams of xylitol, plus 4000~4300 grams of purified water, then stir evenly Soak into a solution;

No. 5 liquid: Weigh 1.0-1.4 g of sodium carboxymethyl cellulose, 1.5-1.9 g of guar gum, 1 3 g of gelatin, 20~23 g of maltodextrin, 45-49 g of edible salad oil. Add 700~900 grams of purified water, and homogenate in a pulper for 3-5 minutes to prepare an emulsion;

No. 4 liquid: Weigh 13-180 grams of white sugar, 210-- 230 grams of trehalose, 150-160 grams of white vinegar, 230-240 grams of white rice vinegar, mix and stir until completely dissolved;

No. 7 solution: Prepare PH9.0 solution with food grade sodium hydroxide. Add 4~5 drops of about 0.2-0.3g lemon flavor to 900~1000ml solution and stir well.

(3) Weigh 2000~000 grams of rice, wash rice with purified water 3-5 times, and filter the purified water after 3 minutes;

(4), put in the No. 3 material solution for 1-2 minutes and then soak for 1.5-2.0 hours;

(5), adding the No. 5 liquid solution, that is, the emulsion, and stirring until uniform;

(6), ignition system: first use a large fire for 16 to 20 minutes and then use a small fire for 10-15 minutes, then, turn off the fire;

(7), all added to the prepared material No. 4, cover the lid, 焖 5-10 minutes;

(8), pour the rice into the blender, spray the No. 7 material liquid with a sprayer 5-10 times into the rice 7 -9ml, slowly stir 1.5-2.0 minutes;

(9), after pouring out to make rice balls or rice rolls, and then molded and packaged, the temperature at the time of packaging is 55"C-82 ^e C;

(1Φ, plastic seal;

0D -行 -50Ό deep cold 20~30 minutes;

03. Store in -18 Ό freezer.

2. The method for producing sushi rice according to claim 1, wherein: the substance in the No. 3 liquid solution can also be a phosphate, a sodium sucrose, a sodium gluconate, and a xylooligosaccharide. , low poly maltose, sodium stearoyl lactyl stearyl lactate. The method for preparing sushi rice according to claim 1, wherein: the material in the No. 5 liquid solution can also be an edible oil, a yellow rubber, a peach gum, a sodium carboxymethyl starch, and a P- Cyclic dextrin.

The method of producing sushi rice according to claim 1, wherein the solution of PH.0 is also prepared by using horseradish water.