Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sushi vinegar

A technology for sushi vinegar and white rice vinegar, which is applied in the field of sushi vinegar, can solve the problems of long time interval from cooking to eating, difficulty in keeping rice delicious, and poor cold resistance of rice, so as to improve food safety, maintain glossy appearance for a long time, and improve The effect of steam yield

Inactive Publication Date: 2019-01-18
刘懿萱
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cold resistance of rice is weak, long-term refrigeration will cause the rice to lose moisture and affect the taste
From the beginning of cooking, the water in the rice evaporates as time goes by, especially for bento and sushi, the time between cooking and eating is long, and it is difficult to maintain the deliciousness of the rice

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sushi vinegar

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The preparation method of the sushi vinegar is as follows: firstly, each raw material is weighed according to the proportion, and then mixed and stirred until there is no residual solid component in the solution.

[0020] Sushi vinegar is added during the process of turning raw rice into cooked rice.

[0021] The method of using sushi vinegar is: add water and sushi vinegar to raw rice, stir and mix, and then heat to get cooked rice; finally observe the state of rice, the degree of water addition, etc., and then adjust.

[0022] Sushi vinegar is added in an amount of 1.5-2% of raw rice in terms of mass percentage. Preferably, the added amount of sushi vinegar is 1.7% of the uncooked rice in terms of mass percentage.

[0023] The water consumption of sushi vinegar added together with it increases by 40% to 60% compared with the water consumption without sushi vinegar.

Embodiment 1

[0026] Prepare 1000g of sushi vinegar.

[0027] First weigh the following raw materials:

[0028] White rice vinegar 320g, sorbitol 260g, sodium citrate 120g, trehalose 135g, edible salt 145g, water 120g.

[0029] The above raw materials are put into a container, fully mixed and stirred until there is no residual solid component in the solution, and the sushi vinegar is obtained.

Embodiment 2

[0031] Get the sushi vinegar that embodiment 1 prepares and test.

[0032] The sushi vinegar is added in the process of heating raw rice into cooked rice. The amount of sushi vinegar added is 1.7% of the weight of raw rice, and an additional 300g of water is added per 500g of rice on the basis of the normal amount of water added.

[0033] The specific test groups are as follows.

[0034] Test group: 500g of raw rice, 900g of water, and 8.5g of sushi vinegar.

[0035] Control group: raw rice 500g, water 900g.

[0036] Standard group: 500g raw rice, 600g water.

[0037] Three sets of experiments were used to judge the yield rate after using sushi vinegar while maintaining the best taste. In order to improve the accuracy, each group was tested twice, and the average value of the two tests was taken.

[0038] In order to improve the accuracy, the commonly used Northeast rice was used in this experiment, and it was steamed for 45 minutes with the same procedure.

[0039] The ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a sushi vinegar and the application thereof. The sushi vinegar comprises 60-65 part of white rice vinegar, 50-55 parts of sorbitol, 20-25 part of sodium citrate, 25-30 parts oftrehalose, 25-30 parts of edible salt and 20-25 parts of wat. The invention also provides the use of the sushi vinegar, which is used in the preparation process of rice. At first, weigh that raw materials accord to the proportion, and then mixing and stirring the raw materials until no solid component remain in the solution. Sushi vinegar is added in the process of turning raw rice into cooked rice. Add water and sushi vinegar to the raw rice, stir and mix, then heat to get cooked rice. 1.5 to 2 percent of raw rice is adde into that sushi vinegar according to the mas percentage. The water consumption of adding sushi vinegar increased by 40%-60%. The sushi vinegar provided by the invention and the use thereof can reduce the rice cost, improve the rice taste, prolong the rice shape holding time, and increase the rice yield when cooking.

Description

technical field [0001] The invention relates to a food and its application for making rice, in particular to a kind of sushi vinegar and its application. Background technique [0002] Bento is eaten in many places in East Asian countries mainly in China. There are more and more delicious and convenient box lunches available everywhere. Various catering companies are producing a wide variety of box lunches or Chinese fast food. In addition to dishes, the quality of rice is also the focus of customers' attention. [0003] Box lunches are mainly sold refrigerated. The cold resistance of rice is weak, and long-term refrigeration will cause the rice to lose moisture and affect the taste. Starting from cooking, the water in the rice evaporates as time goes by, especially for bento and sushi, the time between cooking and eating is long, making it difficult to maintain the deliciousness of the rice. Contents of the invention [0004] The object of the present invention is to p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08
CPCC12J1/08
Inventor 不公告发明人
Owner 刘懿萱
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com