| 摘要 |
PURPOSE:To obtain rice gruel not getting gelatinized even after being put to retort treatment, retaining rice grains, excellent in long-term preservability, quality, appearance, palate feeling and flavor by steaming immersed rice to consolidate rice grain texture followed by addition of water and then sealing in a container. CONSTITUTION:The objective rice gruel or hodgepodge can be obtained by steaming immersed rice using a (pressurized) steam pref. for >=10min to consolidate rice grain texture followed by addition of water and then sealing in a container such as a retort container. It is preferable that, after sealing, the product be frozen or put to hot sterilization. |
