| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject readily eatable food making an eater enjoy both texture of cold boiled rice of Sushi and chewable texture of boiled fish paste at the same time, not separating Makizushi (cold boiled rice moistened with rice vinegar formed into a long seaweed wrapped roll) from ground fish meat by steaming Makizushi stuck and coated with the ground fish meat. SOLUTION: This food of Sushi and boiled fish paste is obtained by steaming Makizushi 2 stuck and coated with ground fish meat 1. Ground fish meat of a fish of white meat such as sea bream, pike conger, etc., incorporated with a seasoning such as salt, sodium glutamate, etc., is preferably used as the ground fish meat. The thickness of the ground fish meat is preferably 4-5mm. For example, conger eel, plum paste, etc., may be cited as an ingredient 3 for Makizushi. When ground fish meat with an ingredient exposed to the surface is used, preferably the food has beautiful appearance. The food is prepared by successively placing a plastic film and a cutting die on a drainboard, packing the ground fish meat to the cutting die and removing the cutting die to give a ground fish meat sheet. Then Makizushi is placed on the sheet, the sheet and the film are rolled by the drainboard and both the ends of the roll are sealed to steam Makizushi coated with ground fish paste sheet. |
