| 摘要 |
PURPOSE:To obtain the title food preservable in its eating taste and flavor for a long period with the tastes of both the rice and coating material harmonized by adding a gelling agent to a cooked rice food, making a compression molding followed by providing the resulting product with a coating material and then frying. CONSTITUTION:A gelling agent is added to a rice food warmed and cooked to a state to be edible, followed by slight cooling to convert the system from a sol state to a partial gel state to impart the system with tackiness. The resultant rice food is put to compression molding followed by providing the surface of the resultant product with a coating material and then frying, thus obtaining the objective food. It is preferable that the gelling agent be added, the rice food packed into a heat-resistant tube, steamed and cooled into a formed state followed by providing the surface with the coating material and then frying. |
