| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a rod-like Sushi capable of making the best use of fat coming from the fish when broiled, and also capable of affording flavor stemmed from moderate scorched rice and crisp feeling. <P>SOLUTION: A method for producing a rod-like Sushi is provided, including the following steps: the first broiling step comprises giving slits S rectangularly to the longitudinal of a rice ball 10; putting the resultant rice ball on a sheet of silvery foil 32 in such a way that opened blue fish 20 (ingredient 21) turns downward and the bottom of the rice ball block 11 turns upward, and broiling and scorching the bottom of the block to give meshed scorches 10a; the second broiling step S6 comprises turning the resultant scorched block upside-down to turn the bottom of the block downward and the blue fish upward followed by putting the resultant block on a sheet of silvery foil, and receiving fat 33 oozed by broiling the blue fish to infiltrate the fat into the bottom of the block; further, the third broiling step comprises turning the above block upside-down to turn the blue fish downward and the bottom of the block upward followed by broiling the bottom of the block infiltrated with the fat to impart the block with crisp feeling. <P>COPYRIGHT: (C)2010,JPO&INPIT |
