| 摘要 |
PURPOSE:To obtain cuttlefish rice uniformly cooked without impairing flavor and texture of cooked rice by treating gelatinized rice and/or gelatinized cooked rice with a seasoning, packing the cooked rice into a cuttlefish and subjecting the cooked rice to heating treatment. CONSTITUTION:Gelatinized rice and/or gelatinized cooked rice is immersed in a seasoning liquid or rice or cooked rice is treated by coating, spraying, etc., of the seasoning liquid. The seasoning liquid-treated rice having free fluidity is packed into the cuttlefish and, as necessary, the opening is closed and the seasoning liquid-treated rice is heat-treated by boiling it or boiling it in the seasoning liquid. The packed rice is not gelatinized and shape of the cooked rice is kept. |
