| 摘要 |
PROBLEM TO BE SOLVED: To obtain Sushi (vinegared rice with ingredient thereon) frozen at extremely low temperatures having such advantages that sundry germ propagation can be suppressed, waste resulted from unsold goods, and the like, can be omitted, the mass production results in stabilizing the taste and quality, and mass procurement of raw materials at respective producing centers enables the cost to be stabilized, securing personnel is facilitated owing to simple cooking process without any specific skill, labor cost can also be suppressed to low levels. distribution of perishables can be simplified, product differentiation form other manufacturer's products is facilitated, and safe Sushi with no necessity of addition of any preservative or additive can be easily obtained, and to provided a method for producing such frozen Sushi. SOLUTION: This method for producing Sushi frozen at extremely low temperatures comprises the following steps: adding washed rice with a predetermined amount of active water/natural additive; cooking the thus treated rice; mixing the cooked rice with vinegar; shuffling the vinegared cooked rice; forming the cooked rice into rice balls; applying, as necessary, grated Japanese horseradish onto the rice balls followed by topping various kinds of thawed ingredients for Sushi on the rice balls; quickly freezing the resultant Sushi in a freezing atmosphere at about -30 deg.C; subjecting the thus frozen Sushi to an airtight-packing operation; and thereafter keeping the thus airtightly packed Sushi frozen at about -50 deg.C. |
