| 摘要 |
PURPOSE:To provide the subject method for emphasizing both the texture and palatability of cooked rice and imparting rice with mild and fresh taste. CONSTITUTION:Unpolished rice is first frozen to injure the cell walls and membranes of the cells constituting the rice, followed by penetrating dry air at >=0 deg.C into the resultant rice to thaw it and remove the water condensed thereon. The resultant unpolished rice is then polished and cooked, thus improving rice taste. |
