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WO2006034620A8 - The preparation method for sushi boiled rice - Google Patents

The preparation method for sushi boiled rice

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
French (fr)
Chinese (zh)
Other versions
WO2006034620A1 (en
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/en
Publication of WO2006034620A8 publication Critical patent/WO2006034620A8/en

Links

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
    • A23L7/196—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

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

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.
PCT/CN2005/001029 2004-09-29 2005-07-13 The preparation method for sushi boiled rice WO2006034620A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNB2004100722362A CN1258989C (en) 2004-09-29 2004-09-29 Method for producing Sushi rice
CN200410072236.2 2004-09-29

Publications (2)

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

Family

ID=34604670

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2005/001029 WO2006034620A1 (en) 2004-09-29 2005-07-13 The preparation method for sushi boiled rice

Country Status (3)

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

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6128724B2 (en) * 2010-08-23 2017-05-17 松谷化学工業株式会社 Cooked rice improver
JP2014525271A (en) * 2011-08-31 2014-09-29 シンズ、フィリップ・ケー． Compositions and methods for preparing cooked rice
CN103229957B (en) * 2013-05-10 2014-12-10 亚洲渔港供应链管理（大连）有限公司 Sushi rice for nutritive fruit sushi and preparation method of sushi rice
CN104560618A (en) * 2013-10-23 2015-04-29 镇江市悦源醋业有限公司 Lemon Sushi vinegar
JP6125681B1 (en) * 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 Cooking rice method and cooked rice
KR20180071891A (en) 2016-12-20 2018-06-28 박승규 Manufacturing method of sush and sush thereby the same that
CN107259505A (en) * 2017-06-16 2017-10-20 北京仙豪食品科技有限公司 A kind of rice adjustment liquid, its preparation method and application
CN109234140A (en) * 2017-08-04 2019-01-18 刘懿萱 sushi vinegar
CN107897669A (en) * 2017-11-17 2018-04-13 湖州美果汇食品有限公司 A kind of processing method of the rice of suitable fried rice
CN111802572B (en) * 2020-08-01 2023-04-18 武汉唐肴鲜生食品有限公司 Preparation method of shrimp meat mayonnaise rice ball
KR102673624B1 (en) * 2023-05-30 2024-06-20 (주)쿠우쿠우 Composition for Choderi Sauce and Method the Same

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03103147A (en) * 1989-09-18 1991-04-30 Kunishige Satou Preparation of 'okowa'
CN1055467A (en) * 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 Produce the method for fast food rice with food additives
CN1071555A (en) * 1991-10-19 1993-05-05 贺平亚 Instant rice, congee, the incorporate method for making of crispy rice
JP2001321096A (en) * 2000-05-15 2001-11-20 Aruboru:Kk Packaged frozen boiled rice and method for producing the same
KR100499447B1 (en) * 2002-11-26 2005-07-05 공양 Kimchi-Sushi and the way of cooking it

Also Published As

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

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