| 摘要 |
PROBLEM TO BE SOLVED: To prepare a retort porridge of rice and vegetables, containing rice of high amylose content, reduced in starch elution from rice grains to liquid part of the porridge during the high-temperature and long-term storing, no viscosity increase in the liquid part and no damage to rice grains excellent in appearance, eat feeling and taste. SOLUTION: This porridge contains high amylose rice in an amount of 24-30wt.% of amylose. This retort porridge is prepared by packaging 160g of a seasoned liquid consisting 15g of partly gelatinized rice (15% of water content) of HOA HONG(rice made in Vietnam), 2.0% of fermented seasoning, 1.0% of soy sauce, 1.0% of skipjack spiritus, 0.6% of starch, 0.3% of salt, 0.1% of tangle spiritus, 0.01% of sodium L-glutamate and 94.99% of pure water, retort treated by heating at 120 deg.C for 22min, while half revolving the package every 3 minutes. |
