| 摘要 |
It is intended to provide a frozen nigirizushi (hand-shaped sushi) the sushimeshi (vinegared rice) of which is prevented from drying out upon freezing/thawing and deterioration due to oxidation. This object can be achieved by preparing the sushimeshi by adding at least a definite amount of an additive comprising salts, sugars, vegetable protein, kelp and calcined calcium before cooking. Then the sushimeshi (10) is shaped into a piece in a definite size and a sushineta (sushi item) (11) having a definite amount of green horseradish paste (12) applied thereon is placed on it. After packing in a container (1, 15), the container is sealed by covering with a lid (2, 16). Then the nigirizushi is quickly frozen together with the container by using a liquid freezing means. When thawed and taken, the nigirizushi maintains the taste and texture of fresh-cooked rice and can be delectably taken without showing any dried-out texture. |
