| 摘要 |
A process for preparing rice-contg. sausage comprises: (a) washing rice and soaking in the water for 11-13 hrs.; (b) gelatinizing the soaked rice by steaming at 115 deg.C under 0.68 atm. for 80 min.; (c) cooling the gelatinized rice to 10 deg.C or less; (d) mixing the cooled rice with sausage emulsion (mixing ratio = 85:15); (e) producing the rice-contg. sausage from the mixt. The rice-contg. sausage has a good taste and flavor. |
