CN108378292A - A kind of production method of roasting sea sedge sushi - Google Patents
A kind of production method of roasting sea sedge sushi Download PDFInfo
- Publication number
- CN108378292A CN108378292A CN201710983037.4A CN201710983037A CN108378292A CN 108378292 A CN108378292 A CN 108378292A CN 201710983037 A CN201710983037 A CN 201710983037A CN 108378292 A CN108378292 A CN 108378292A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- rice
- sea sedge
- cashew nut
- sushi
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000541656 Carex marina Species 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 241000209094 Oryza Species 0.000 claims abstract description 75
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 74
- 235000009566 rice Nutrition 0.000 claims abstract description 74
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 37
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 37
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 6
- 230000005540 biological transmission Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000021438 curry Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 4
- 239000008120 corn starch Substances 0.000 claims abstract description 4
- 229940099112 cornstarch Drugs 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000002184 metal Substances 0.000 claims description 15
- 229910052751 metal Inorganic materials 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical group [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 238000001514 detection method Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 210000001624 hip Anatomy 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 230000035945 sensitivity Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000014571 nuts Nutrition 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of production methods of roasting sea sedge sushi, comprise the steps of：One, cashew nut is eluriated；Two, cashew nut is impregnated；Three, glutinous rice is eluriated；Four, glutinous rice is impregnated；Five, glutinous rice is drained；Six, mixing seasoning：Glutinous rice mixes seasoning with cashew nut after impregnating, and calculates by weight：130 145g glutinous rice：The broken cashew nuts of 5 8g：5 6g cornstarch：3 4g hot spicy powders：1 2g curry seasonings：0.2 0.5g chilli powders；Seasoning is uniformly mixed to glutinous rice and broken cashew nut surface；Seven, moulding：The material mixed is poured into lower hopper；Eight, rice crust fried in oil：Using Chinese nation crispy rice machine, technological parameter：180 200 DEG C of oil temperature；Transmission speed 75HZ；Nine, crispy rice cooling packing：30 DEG C are cooled to, pack：5kg/ bags；Ten, plasma burning：Glucose syrup is burnt to 120 130 DEG C；11, sea sedge is pasted：Roasting sea sedge is affixed on crispy rice surface, and glucose syrup is about 1g needed for every crispy rice surface；Roasting sea sedge sushi produced by the invention is crispy and delicious, is suitble to industrialized production, while being very suitable for popular taste, can do snack food, eating as opening.
Description
Technical field
It is especially a kind of suitable industrialized production, crispy and delicious the present invention relates to a kind of improvement of the production method of sushi,
And can eating as opening roasting sea sedge sushi production method.
Background technology
The way of common sushi, comprises the steps of：
1, glutinous rice rice is mixed clear water in 1: 1 ratio, sushi meal is cooked into；
2, salt, sugar, vinegar are formed sushi vinegar in 1: 5: 10 ratio modulation, heating is dried in the air cool spare；3,1 bowl of sushi vinegar is added to
In 5 bowls of sushi meals, it is stirred into sushi meal, it is 40 DEG C or so that rice, which dries in the air to temperature,；4, egg, which is beaten, decocts into egg skin and is cut into length
Item, cucumber and ham sausage chop up strip；5, sushi curtain is completed, above puts one layer of preservative film more slightly larger than sushi curtain, then sushi
It is evenly laid out on sea sedge that sea sedge spreads a sushi meal, dips in water with spoon and gently presses, sea sedge front end reserves one section；It 6, will be yellow
Sugar-preserved gourd ham item, egg strip are placed on sushi meal, and sushi curtain is rolled, is compressed, and knife is then dipped in water, is cut into chunks
.
Dish in sushi can be liked selecting according to respective, and the way of above-mentioned sushi is generally adapted family or sushi shop.
The way of above-mentioned sushi cannot meet the growing needs of people, and snack food is popular to people at present, is
We develop a kind of suitable industrialized production, crispy and delicious this, and can eating as opening roasting sea sedge sushi production method.
Invention content
For the above technical problems, the purpose of the present invention is：Propose a kind of suitable industrialized production, delicious and crisp can
Mouthful, and can eating as opening roasting sea sedge sushi production method.
What technical solution of the invention was realized in：A kind of production method of roasting sea sedge sushi, including following step
Suddenly：
One, cashew nut is eluriated：Broken cashew nut one is eluriated to twice with clear water, removes naked eyes visible foreign；The broken cashew nut is whole waist
/ 6th sizes of fruit；
Two, cashew nut is impregnated：25 DEG C of clear water impregnate 1 hour；
Three, glutinous rice is eluriated：Glutinous rice one is eluriated to twice with clear water, removes naked eyes visible foreign；
Four, glutinous rice is impregnated：55 DEG C of hot-water soak 30min；
Five, glutinous rice is drained：Soaked glutinous rice is poured into sieve, drains to sieve and does not drip；
Six, mixing seasoning：Glutinous rice mixes seasoning with cashew nut after impregnating, and calculates by weight：130-145g glutinous rice：The broken waists of 5-8g
Fruit：5-6g cornstarch：3-4g hot spicy powders：1-2g curry seasonings：0.2-0.5g chilli powders；Seasoning is uniformly mixed to glutinous rice
With broken cashew nut surface；
Seven, moulding：The material mixed is poured into lower hopper；
Eight, rice crust fried in oil：Using Chinese nation crispy rice machine, technological parameter：180-200 DEG C of oil temperature；Transmission speed 75HZ；
Nine, crispy rice cooling packing：30 DEG C are cooled to, pack：5kg/ bags；
Ten, plasma burning：Glucose syrup is burnt to 120-130 DEG C；
11, sea sedge is pasted：Roasting sea sedge is affixed on crispy rice surface, and two sides is required to, and glucose syrup is about 1g needed for every crispy rice surface；
12, it packs：It is packed by often wrapping 50-500 grams；
13, it sterilizes, microwave disinfection；
14, it examines：Pre-delivery inspection.
Preferably, the production method of the roasting sea sedge sushi, also comprises the steps of：
Metal detection：Metal detector detects, and metal detection sensitivity is iron 2.0mm, stainless steel 2.5mm, non-ferric 3.0mm.
Preferably, the production method of the roasting sea sedge sushi, also comprises the steps of：
Storage：Finished product is stacked neat by kind, is placed in ventilation, drying, cool place, the environment being protected from light, at the same require not with sundries heap
It puts together.
Due to the application of the above technical scheme, the present invention has following advantages compared with prior art：
The roasting sea sedge sushi of the production method production of the roasting sea sedge sushi of the present invention is crispy and delicious, is suitble to industrialized production, simultaneously
It is very suitable for popular taste, snack food, eating as opening can be done.
Specific implementation mode
Embodiment 1
A kind of production method of roasting sea sedge sushi of the present invention, comprises the steps of：
One, cashew nut is eluriated：Broken cashew nut one is eluriated to twice with clear water, removes naked eyes visible foreign；The broken cashew nut is whole waist
/ 6th sizes of fruit；
Two, cashew nut is impregnated：25 DEG C of clear water impregnate 1 hour；
Three, glutinous rice is eluriated：Glutinous rice one is eluriated to twice with clear water, removes naked eyes visible foreign；
Four, glutinous rice is impregnated：55 DEG C of hot-water soak 30min；
Five, glutinous rice is drained：Soaked glutinous rice is poured into sieve, drains to sieve and does not drip；
Six, mixing seasoning：Glutinous rice mixes seasoning with cashew nut after impregnating, and calculates by weight：140g glutinous rice：The broken cashew nuts of 7g：5g is beautiful
Rice starch：4g hot spicy powders：1g curry seasonings：0.5g chilli powders；Seasoning is uniformly mixed to glutinous rice and broken cashew nut surface；
Seven, moulding：The material mixed is poured into lower hopper；
Eight, rice crust fried in oil：Using Chinese nation crispy rice machine, technological parameter：185 DEG C of oil temperature；Transmission speed 75HZ；
Nine, crispy rice cooling packing：30 DEG C are cooled to, pack：5kg/ bags；
Ten, plasma burning：Glucose syrup is burnt to 120 DEG C；
11, sea sedge is pasted：Roasting sea sedge size 5cm*4.5cm, about 0.4g or so are affixed on crispy rice surface, and two sides is required to, every pot
Glucose syrup is about 1g needed for bar surface；
12, it packs：It is packed by often wrapping 50-500 grams；
13, metal detection：Metal detector detects, and metal detection sensitivity is iron 2.0mm, stainless steel 2.5mm, non-ferric
3.0mm。
14, it sterilizes, microwave disinfection；
15, it stores：Finished product is stacked neat by kind, is placed in ventilation, drying, cool place, the environment being protected from light, at the same require not with it is miscellaneous
Object is stacked upon.
16, it examines：Pre-delivery inspection.
Embodiment 2
A kind of production method of roasting sea sedge sushi of the present invention, comprises the steps of：
One, cashew nut is eluriated：Broken cashew nut one is eluriated to twice with clear water, removes naked eyes visible foreign；The broken cashew nut is whole waist
/ 6th sizes of fruit；
Two, cashew nut is impregnated：25 DEG C of clear water impregnate 1 hour；
Three, glutinous rice is eluriated：Glutinous rice one is eluriated to twice with clear water, removes naked eyes visible foreign；
Four, glutinous rice is impregnated：55 DEG C of hot-water soak 30min；
Five, glutinous rice is drained：Soaked glutinous rice is poured into sieve, drains to sieve and does not drip；
Six, mixing seasoning：Glutinous rice mixes seasoning with cashew nut after impregnating, and calculates by weight：145g glutinous rice：The broken cashew nuts of 8g：6g is beautiful
Rice starch：4g hot spicy powders：2g curry seasonings：0.3g chilli powders；Seasoning is uniformly mixed to glutinous rice and broken cashew nut surface；
Seven, moulding：The material mixed is poured into lower hopper；
Eight, rice crust fried in oil：Using Chinese nation crispy rice machine, technological parameter：190 DEG C of oil temperature；Transmission speed 75HZ；
Nine, crispy rice cooling packing：30 DEG C are cooled to, pack：5kg/ bags；
Ten, plasma burning：Glucose syrup is burnt to 125 DEG C；
11, sea sedge is pasted：Roasting sea sedge size 5cm*4.5cm, about 0.4g or so are affixed on crispy rice surface, and two sides is required to, every pot
Glucose syrup is about 1g needed for bar surface；
12, it packs：It is packed by often wrapping 50-500 grams；
13, metal detection：Metal detector detects, and metal detection sensitivity is iron 2.0mm, stainless steel 2.5mm, non-ferric
3.0mm。
14, it sterilizes, microwave disinfection；
15, it stores：Finished product is stacked neat by kind, is placed in ventilation, drying, cool place, the environment being protected from light, at the same require not with it is miscellaneous
Object is stacked upon.
16, it examines：Pre-delivery inspection.
Embodiment 3
A kind of production method of roasting sea sedge sushi of the present invention, comprises the steps of：
One, cashew nut is eluriated：Broken cashew nut one is eluriated to twice with clear water, removes naked eyes visible foreign；The broken cashew nut is whole waist
/ 6th sizes of fruit；
Two, cashew nut is impregnated：25 DEG C of clear water impregnate 1 hour；
Three, glutinous rice is eluriated：Glutinous rice one is eluriated to twice with clear water, removes naked eyes visible foreign；
Four, glutinous rice is impregnated：55 DEG C of hot-water soak 30min；
Five, glutinous rice is drained：Soaked glutinous rice is poured into sieve, drains to sieve and does not drip；
Six, mixing seasoning：Glutinous rice mixes seasoning with cashew nut after impregnating, and calculates by weight：140g glutinous rice：The broken cashew nuts of 7.5g：
5.5g cornstarch：3.5g hot spicy powder：1.5g curry seasonings：0.35g chilli powders；Seasoning is uniformly mixed to glutinous rice and broken waist
Fruit surface；
Seven, moulding：The material mixed is poured into lower hopper；
Eight, rice crust fried in oil：Using Chinese nation crispy rice machine, technological parameter：187 DEG C of oil temperature；Transmission speed 75HZ；
Nine, crispy rice cooling packing：30 DEG C are cooled to, pack：5kg/ bags；
Ten, plasma burning：Glucose syrup is burnt to 122 DEG C；
11, sea sedge is pasted：Roasting sea sedge size 5cm*4.5cm, about 0.4g or so are affixed on crispy rice surface, and two sides is required to, every pot
Glucose syrup is about 1g needed for bar surface；
12, it packs：It is packed by often wrapping 50-500 grams；
13, metal detection：Metal detector detects, and metal detection sensitivity is iron 2.0mm, stainless steel 2.5mm, non-ferric
3.0mm。
14, it sterilizes, microwave disinfection；
15, it stores：Finished product is stacked neat by kind, is placed in ventilation, drying, cool place, the environment being protected from light, at the same require not with it is miscellaneous
Object is stacked upon.
16, it examines：Pre-delivery inspection.
Due to the application of the above technical scheme, the present invention has following advantages compared with prior art：
The roasting sea sedge sushi of the production method production of the roasting sea sedge sushi of the present invention is crispy and delicious, is suitble to industrialized production, simultaneously
It is very suitable for popular taste, snack food, eating as opening can be done.
The above embodiments merely illustrate the technical concept and features of the present invention, and its object is to allow person skilled in the art
Scholar can understand present disclosure and be implemented, and it is not intended to limit the scope of the present invention, all according to the present invention
Equivalent change or modification made by Spirit Essence should all cover within the scope of the present invention.
Claims (3)
1. a kind of production method of roasting sea sedge sushi, which is characterized in that comprise the steps of：
One, cashew nut is eluriated：Broken cashew nut one is eluriated to twice with clear water, removes naked eyes visible foreign；The broken cashew nut is whole waist
/ 6th sizes of fruit；
Two, cashew nut is impregnated：25 DEG C of clear water impregnate 1 hour；
Three, glutinous rice is eluriated：Glutinous rice one is eluriated to twice with clear water, removes naked eyes visible foreign；
Four, glutinous rice is impregnated：55 DEG C of hot-water soak 30min；
Five, glutinous rice is drained：Soaked glutinous rice is poured into sieve, drains to sieve and does not drip；
Six, mixing seasoning：Glutinous rice mixes seasoning with cashew nut after impregnating, and calculates by weight：130-145g glutinous rice：The broken waists of 5-8g
Fruit：5-6g cornstarch：3-4g hot spicy powders：1-2g curry seasonings：0.2-0.5g chilli powders；Seasoning is uniformly mixed to glutinous rice
With broken cashew nut surface；
Seven, moulding：The material mixed is poured into lower hopper；
Eight, rice crust fried in oil：Using Chinese nation crispy rice machine, technological parameter：180-200 DEG C of oil temperature；Transmission speed 75HZ；
Nine, crispy rice cooling packing：30 DEG C are cooled to, pack：5kg/ bags；
Ten, plasma burning：Glucose syrup is burnt to 120-130 DEG C；
11, sea sedge is pasted：Roasting sea sedge is affixed on crispy rice surface, and two sides is required to, and glucose syrup is about 1g needed for every crispy rice surface；
12, it packs：It is packed by often wrapping 50-500 grams；
13, it sterilizes, microwave disinfection；
14, it examines：Pre-delivery inspection.
2. the production method of roasting sea sedge sushi according to claim 1, which is characterized in that also include metal detection：Metal
Detector detects, and metal detection sensitivity is iron 2.0mm, stainless steel 2.5mm, non-ferric 3.0mm.
3. the production method of roasting sea sedge sushi according to claim 1, which is characterized in that also include storage：Finished product presses product
Kind is stacked neatly, and ventilation, drying, cool place, the environment being protected from light are placed in, while requiring not to be stacked upon with sundries.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710983037.4A CN108378292A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of roasting sea sedge sushi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710983037.4A CN108378292A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of roasting sea sedge sushi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108378292A true CN108378292A (en) | 2018-08-10 |
Family
ID=63075941
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710983037.4A Pending CN108378292A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of roasting sea sedge sushi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108378292A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617110A (en) * | 2020-08-13 | 2021-04-09 | 温州星贝海藻食品有限公司 | Sea sedge rice crust and preparation method thereof |
| CN115428900A (en) * | 2021-06-02 | 2022-12-06 | 安徽味庚食品有限公司 | Six-side seasoning spraying rice crust and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451297A (en) * | 2003-05-08 | 2003-10-29 | 皮展辉 | Rice ball with novel taste and producing process thereof |
| CN1623405A (en) * | 2004-12-07 | 2005-06-08 | 郑兴 | Laver biscuit and its production method |
| CN105146597A (en) * | 2015-08-04 | 2015-12-16 | 晋江力绿食品有限公司 | Sesame seed sandwich nori and preparation method thereof |
-
2017
- 2017-10-20 CN CN201710983037.4A patent/CN108378292A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451297A (en) * | 2003-05-08 | 2003-10-29 | 皮展辉 | Rice ball with novel taste and producing process thereof |
| CN1623405A (en) * | 2004-12-07 | 2005-06-08 | 郑兴 | Laver biscuit and its production method |
| CN105146597A (en) * | 2015-08-04 | 2015-12-16 | 晋江力绿食品有限公司 | Sesame seed sandwich nori and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 夏金龙等: "《家常主食面点》", 31 May 2008 * |
| 张奔腾: "《生鲜超市家常面点》", 28 February 2008 * |
| 牛犇等: "果仁夹心调味海苔的研制", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617110A (en) * | 2020-08-13 | 2021-04-09 | 温州星贝海藻食品有限公司 | Sea sedge rice crust and preparation method thereof |
| CN115428900A (en) * | 2021-06-02 | 2022-12-06 | 安徽味庚食品有限公司 | Six-side seasoning spraying rice crust and processing method thereof |
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| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180927 Address after: 215105 east of puzhuang Avenue, Wuzhong District, Suzhou, Jiangsu Applicant after: Suzhou Youi Group Co., Ltd. Address before: 215104 503 room, 75 Stone Lake Hua Town, 1083 Wuzhong Road, Wuzhong District, Suzhou, Jiangsu. Applicant before: Jiang Mina |
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Application publication date: 20180810 |