| 主权项 |
1. A process that produces frozen sushi food products that are stable when stored at sub-freezing, freezing, and above-freezing refrigeration temperatures, the process comprising:
cooking low-amylose, sweet rice; combining the cooked rice with a first processing solution that includes water, vinegar, salt, a non-nutritive sweetener, and low-acyl gellan gum by adding the first processing solution and cooked rice to an electro-mechanical tumbling subsystem that mixes the first processing solution into the cooked rice; after addition of the first processing solution to the cooked rice,
waiting for the cooked rice to cool to between 130° F. and 160° F., andadding a second processing solution to the mixture of the cooked rice and first processing solution, the second processing solution comprising water and low-acyl gellan gum; layering the cooked rice with one or more additional food-product layers to form a continuous multi-layered nascent product; rolling the multi-layered nascent product into a cylindrical, continuous sushi roll; cutting the continuous sushi roll into individual sushi rolls; and freezing the individual sushi rolls;wherein the first processing solution is prepared by combining
570 grams of 5% white distilled vinegar, 90 grams of sodium chloride, 1040 grams of water, 0.7 grams of sucralose, and 20 grams of high-acyl gellan gumfor addition to a quantity of cooked low-amylose sweet rice that weighed 10 lbs. prior to cooking. |
