| 摘要 |
PURPOSE: A rice ball obtained by adding various nutrient components to cooked rice and then forming into various shapes such as spherical spheres while heating at a specified temperature is provided. It has benefits of extending the distribution and storage period as compared to conventional traditional cooked rice while allowing a consumer to take without separate side dish. CONSTITUTION: About 75 to 77% by weight of cooked rice is mixed with various nutrient components, roasted for about 3 to 8min while heating at 300 to 380deg.C and formed into a specified shape under compression. The various nutrient components comprise 5 to 7% by weight of salted dry fish, 4 to 6% by weight of carrots, 4 to 6% by weight of cucumbers, 3 to 5% by weight of corn oil, 1 to 3% by weight of sesame oil, 0.7 to 1.2% by weight of sugar, 0.5 to 0.7% by weight of salt and 0.2 to 0.4% by weight of sesame. The nutritious rice ball is of a spherical shape having a size of 1.5 to 7.0cm. |
