| 摘要 |
PURPOSE:To provide the title rice causing no putrefaction or the degradation in quality such as taste, with no need for its washing and water immersion before boiling. CONSTITUTION:Raw rice is put, together with tap water, into a vessel followed by heating to 35-40 deg.C, and sterilized air is then introduced, using an ejector, into the vessel to form finely bubbled water; thereby washing the rice to reduce the bacteria and/or fungi present therein followed by dehydration and then packaging, and the resultant package is put to hot sterilization at 60 deg.C for 3hr followed by 45 deg.C for 2hr and this treatment is repeated three times, thus giving the objective rice causing no putrefaction or the degradation in quality such as taste with no need for its washing and water immersion before boiling. |
