| 摘要 |
PURPOSE:To provide inexpensively formed boiled rice which contains egg white and maintain high shape retention, keeping the original form even after cooking, and can be used in readily eatable rice balls or hand-rolled SUSHI. CONSTITUTION:Rice grains are washed to remove bran and other powders, weighed and boiled. The boiled rice is taken out of the pot and cooled down and egg white is added to the boiled rice in an amount of 0.5kg per 10kg of the rice and they are mixed thoroughly. Then, the rice containing egg white is extruded from an extruder into a rod of 3cm diameter and cut into pieces 10cm long as a stick rice. Or the rice is extruded through an extruder having a triangular cross section into about 10cm triangular rice balls. The extrudate is cut into pieces 4cm thick and ingredients are embedded and the surface is covered with a sheet of laver. The extruded products can hold their form, even when they are placed into boiling pot of for example, as SUKIYAKI or the like. |
