| 摘要 |
A process for preparing scorched rice (Nurungi) tea comprises (a) soaking rice in water at 15-20 deg.C for 4-6 hr, (b) spreading rice on a wire net of 15-30 mesh, (c) steaming at vapor pressure 1.5-2 kg/cm2 for 10 min, (d) drying for 4 hrs at 60-90 deg.C to water content 14-16%, (e) making rice granular in structure by roller (f) roasting for 15-20 min at 190-200 deg.C.
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