| 摘要 |
Prodn. of instant scoched rice comprises (a) soaking polished rice in 40-50 deg.C water and leaving alone for about 1 hr. (rice: water=1:1.5-1.6), (b) taking up the soaked rice from water and heating with steam under pressure 1Kg/cm2 for 25-35 minutes, (c) cooling it at 50 deg.C or less, (d) mixing 81.9% water, 17.8% alc. and 0.3% lecithin at 60 deg.C, (d) adding the mixt. soln. to the cooled rice, (e) scorching it in oven at 225-235 deg.C for about 30 minutes, and (f) cooling the scorched rice at room temp. for about 10 minutes and vaccum packing it.
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