| 摘要 |
PURPOSE:To obtain a packed SUSHI rice (vinegared rice) having excellent palatability, taste and flavor and preservable over a long period by compounding water and a vinegar seasoning for SUSHI to raw rice, sealing in a plastic film bag and subjecting to retort treatment. CONSTITUTION:Raw rice is added with proper amounts of water and vinegar seasoning for SUSHI and sealed in a plastic film bag for retort treatment. The bag is placed in a retort oven and subjected to retort treatment to obtain the objective packed SUSHI rice. The vinegar seasoning is preferably produced by compounding proper amount of food vinegar, table salt, sugar, etc., to lactic fermentation liquid of corn. The rice may be incorporated with ingredients of SUSHI such as carrot, bamboo shoot, shiitake mushroom, dried gourd shavings and lotus root. |
