| 摘要 |
The instant gruel is prepared by selecting one or at least two kinds of grain from the group of nonglutinous rice, glutinous rice, uncleaned rice, uncleaned glutinous rice and barley, then washing, soaking in water at 70=F20 deg.C for 0.5-5 hrs. for enough swelling, and then washing with cold water, then freezing at (-30)=F(-10) deg.C, finally freeze-drying at 0.1-100 torr by up to 2-5% of moisture to obtain the final product which keep the original form of grain well. |
