| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Spisula sachalinensis rice applicable to be served as staple food similarly served like Sushi or a rice ball on the table or at a place away from home. <P>SOLUTION: The Spisula sachalinensis rice is obtained through the following processes: a process of thawing the limb meat part of a frozen/boiled Spisula sachalinensis, and eliminating attached internal organs from the limb meat part and cleaning the limb meat part; a process of cutting the inner part from the cut surface of the limb meat of the cleaned Spisula sachalinensis to form a hollow space in a pouch-like state; a process of soaking the limb meat part of the pouch-like shaped Spisula sachalinensis into a soysauce seasoning liquid for a prescribed period of time; a process of preparing an outer skin of the Spisula sachalinensis where the seasoned limb meat part of the Spisula sachalinensis is taken out and frozen for a prescribed period of time to remove moisture therefrom; a process of boiling rice where non-glutinous rice and glutinous rice are mixed together, and washed followed by rice cooking with seasoning liquid consisting mainly of soy sauce, sweet Sake (glutinous rice wine) and Sake (rice wine) a process of forming Spisula sachalinensis rice where the cooked and seasoned rice is charged into the pouch of the limb meat part of the Spisula sachalinensis moisture-removed and seasoned in the process of preparing the outer skin of the Spisula sachalinensis; and a commercial product packaging process where the limb meat part of the Spisula sachalinensis filled with the seasoned cooked rice is placed into a package body and frozen together with the package. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
