COMPOUNDED PLUM VINEGAR FOR SUSHI (VINEGARED RICE) AND SUSHI PREPARED BY USING THE SAME

PURPOSE:To prepare compounded vinegar for SUSHI having mild and agreeable taste and various drug actions such as antipyretic, intestinal function controlling and antidiarrhetic actions as well as disinfection effect, by compounding plum vinegar with sugar. CONSTITUTION:Plum vinegar is diluted with w...

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Bibliographische Detailangaben
1. Verfasser:	IGUCHI KEIKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare compounded vinegar for SUSHI having mild and agreeable taste and various drug actions such as antipyretic, intestinal function controlling and antidiarrhetic actions as well as disinfection effect, by compounding plum vinegar with sugar. CONSTITUTION:Plum vinegar is diluted with water to a salt content of 15-19%, and adjusted to 2.1-2.7pH with sodium citrate. 60-72pts.wt. of the resultant plum vinegar is mixed with 28-40pts.wt. of sugar, and added with a proper amount of a seasoning to obtain the objective compounded vinegar for SUSHI. A SUSHI rice can be prepared by mixing about 190cc of the compounded vinegar to 1.8 liter of rice.