| 摘要 |
PURPOSE:To provide high-quality boiled rice for Sushi (vinegared fish and rice) even after long-term frozen preservation of frozen boiled rice for Sushi, by using lactic acid or it and synthetic vinegar and/or brewed vinegar as blended vinegar for Sushi preparation instead of the synthetic vinegar and/or brewed vinegar. CONSTITUTION:In the preparation of frozen boiled rice for Sushi, lactic acid is used as blended vinegar for Sushi preparation instead of synthetic vinegar and/or brewed vinegar, or lactic and the synthetic vinegar and/or brewed vinegar are used. The amount of lactic acid is generally 0.1-0.35wt% based on boiled rice for Sushi when 100wt% purity lactic acid is used alone. When both lactic acid and the synthetic vinegar and/or brewed vinegar are used, the fittest ranges of the amounts are changed depending upon a kind and amount of vinegar used. For example, both of the synthetic acid and lactic acid are used, the amount of the synthetic vinegar added is 5-8wt% based on the boiled rice for Sushi, and the amount of lactic acid is about 0.01-0.2wt%. The prepared boiled rice for Sushi keeps flavor and acidity of vinegar even after long-term frozen preservation, and high-quality boiled rice for Sushi can be prepared. |
