| 摘要 |
PURPOSE: A rice ball for provision of school lunch reduces the manufacturing cost, has abundant nutrition and preference which is suitable to children and youth, and prevents the taste from degrading. CONSTITUTION: A rice ball is produced by: mixing wheat flour 55-65wt%, additives 10-15wt% such as sugar, salt, cooking oil and yeast, and water 25-30wt%, and fermenting for 60 minutes, and dividing by 30g and fermenting for 20 minutes to make outer covers; mixing rice 50-60% steeped in water for 30 minutes and mixed materials 40-50wt% selected properly out of meat, vegetables, or processed fish: adding one selected out of waters boiled with tangle weed, meat or marine products in the ratio of 1.2 times against the mixture of rice and mixed materials, and boiling; mixing selectively mixed materials and boiled rice, and forming in the size of 30-250g in certain shapes; wrapping with outer covers, and spreading the yolk of eggs on the surface of outer covers, and baking in an oven at 200°C for 20 minutes.
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