| 摘要 |
PURPOSE:To obtain the subject rice, having a higher nutritive value than that of normal bean curd and edible simply by heating in a short time by adding an animal or vegetable protein, starch and paste to bean curd and forming the resultant mixture into the shape of rice grains. CONSTITUTION:An animal or vegetable protein, starch and a paste in an amount of 5-60wt.% are added to 40-95wt.% soybean milk or bean curd and mixed therewith. The resultant mixture is then formed into a threadlike material, which is subsequently coagulated to some extent with a coagulant, respectively cut to 5-7mm length, dipped in a coagulant and completely coagulated. The surface of the coagulated mixture is further smeared with mixed powder of an animal or vegetable protein, starch and paste and formed into the shape of rice grains. The formed material is then boiled at 65-95 deg.C to afford the objective rice. |
