WO2006034620A8 - Methode de preparation de riz bouilli de sushi - Google Patents

Methode de preparation de riz bouilli de sushi

Info

Publication number
WO2006034620A8
WO2006034620A8 PCT/CN2005/001029 CN2005001029W WO2006034620A8 WO 2006034620 A8 WO2006034620 A8 WO 2006034620A8 CN 2005001029 W CN2005001029 W CN 2005001029W WO 2006034620 A8 WO2006034620 A8 WO 2006034620A8
Authority
WO
WIPO (PCT)
Prior art keywords
rice
solution
fire
ingredients
sushi
Prior art date
Application number
PCT/CN2005/001029
Other languages
English (en)
Chinese (zh)
Other versions
WO2006034620A1 (fr
Inventor
Bongchai Kim
Original Assignee
Bongchai Kim
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bongchai Kim filed Critical Bongchai Kim
Publication of WO2006034620A1 publication Critical patent/WO2006034620A1/fr
Publication of WO2006034620A8 publication Critical patent/WO2006034620A8/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L'invention concerne une méthode de préparation de riz bouilli de sushi. Cette méthode comprend les étapes consistant à: sélectionner du riz, nettoyer ce riz avec de l'eau, l'essorer, faire tremper ce riz dans un liquide de trempage pendant 1 heure 30 min/2 heures, puis ajouter une certaine émulsion, cuire pendant 16/20 minutes à température élevée, puis 5/10 minutes à feu doux, puis éteindre le feu, ajouter la solution hypertonique de l'invention, cuire à la vapeur pendant 5/10 minutes, puis pulvériser la solution de pH 9,0 de l'invention, agiter, conditionner, surgeler et garder dans des conditions de stockage froides. La solution de trempage liquide, la solution d'émulsion, la solution hypertonique, et la solution de pH 9,0 de l'invention sont constituées de plusieurs ingrédients, notamment: sel, saccharides, vinaigre blanc etc. Le procédé de l'invention présente les avantages suivants: les nutriments ne sont pas dégradés, ni perdus, et les grains de riz gardent leur forme et leurs caractéristiques. Le riz de l'invention présente une longue durée de stockage. Le riz de l'invention est savoureux, et le fabriquant peut changer les ingrédients facilement, en fonction des goûts des consommateurs. Les ingrédients proviennent de matières naturelles ne présentant pas de substance nocives, ni d'effets secondaires.
PCT/CN2005/001029 2004-09-29 2005-07-13 Methode de preparation de riz bouilli de sushi WO2006034620A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNB2004100722362A CN1258989C (zh) 2004-09-29 2004-09-29 寿司米饭的制作方法
CN200410072236.2 2004-09-29

Publications (2)

Publication Number Publication Date
WO2006034620A1 WO2006034620A1 (fr) 2006-04-06
WO2006034620A8 true WO2006034620A8 (fr) 2006-06-08

Family

ID=34604670

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2005/001029 WO2006034620A1 (fr) 2004-09-29 2005-07-13 Methode de preparation de riz bouilli de sushi

Country Status (3)

Country Link
KR (1) KR100807647B1 (fr)
CN (1) CN1258989C (fr)
WO (1) WO2006034620A1 (fr)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6128724B2 (ja) * 2010-08-23 2017-05-17 松谷化学工業株式会社 米飯改良剤
US20130052327A1 (en) * 2011-08-31 2013-02-28 Philip Sinz Compositions and methods for preparing cooked rice
CN103229957B (zh) * 2013-05-10 2014-12-10 亚洲渔港供应链管理（大连）有限公司 一种用于营养水果寿司的寿司米饭及其制备方法
CN104560618A (zh) * 2013-10-23 2015-04-29 镇江市悦源醋业有限公司 柠檬寿司醋
JP6125681B1 (ja) * 2016-02-16 2017-05-10 株式会社フラット・フィールド・オペレーションズ 炊飯方法及び米飯
KR20180071891A (ko) 2016-12-20 2018-06-28 박승규 유색 초밥 제조방법
CN107259505A (zh) * 2017-06-16 2017-10-20 北京仙豪食品科技有限公司 一种米饭调整液、其制备方法及应用
CN109234140A (zh) * 2017-08-04 2019-01-18 刘懿萱 寿司醋
CN107897669A (zh) * 2017-11-17 2018-04-13 湖州美果汇食品有限公司 一种适合炒饭的米饭的加工方法
CN111802572B (zh) * 2020-08-01 2023-04-18 武汉唐肴鲜生食品有限公司 一种虾仁蛋黄酱饭团的制备方法
KR102673624B1 (ko) * 2023-05-30 2024-06-20 (주)쿠우쿠우 초대리용 소스 조성물 및 그 제조방법

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03103147A (ja) * 1989-09-18 1991-04-30 Kunishige Satou おこわの製造法
CN1055467A (zh) * 1990-04-04 1991-10-23 吉林省延边朝鲜族自治州科学技术情报研究所 用食品添加剂生产快餐米的方法
CN1071555A (zh) 1991-10-19 1993-05-05 贺平亚 速食米饭、粥、锅巴一体化的制法
JP2001321096A (ja) * 2000-05-15 2001-11-20 Aruboru:Kk 容器入り冷凍米飯及びその製造方法
KR100499447B1 (ko) * 2002-11-26 2005-07-05 공양 김치초밥 및 그 제조방법

Also Published As

Publication number Publication date
CN1586280A (zh) 2005-03-02
KR20060100374A (ko) 2006-09-20
CN1258989C (zh) 2006-06-14
KR100807647B1 (ko) 2008-02-28
WO2006034620A1 (fr) 2006-04-06

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