| 摘要 |
Prepn. of dried rice from dehusked rice comprises soaking the rice in water at 20-70 degrees C for 45 min. to 7 hrs. to increase its water content to 33-40%, draining, then cooking by steaming under pressure in a layer 3-5 cm thick. Steaming is for 3-15 mins. at 111-130 degrees C. Prepn. opt. further includes drying the cooked rice for 20-60 mins. in a flux of hot air at 50-80 degrees C until it has a residual water content of 10-20%; and opt. sepg. the germ and the bran, and polishing the rice before or after drying it. The cooked rice may be frozen by itself or mixed with other ingredients, after sepg. the germ and the bran in hot, humid conditions. |
