| 摘要 |
This invention relates to an improved method far a fried food containing mainly of rice. The method comprises pretreating raw material in order to eliminate the impuri-ties, skins, kernels and deteriorated component therein, steaming said raw material being added with certain amount of seasonings to make a ripened rice in ratio of said material to liquid being 1:1 - 1.5 by weight, then blending appropriate amount of bulking agent with said ripened rice, shaping and cuting said ripened rice into pieces, following frying at least twice in oil at different temperatures to produce a kind of food with characteristic style which contains many kinds of nutritional components and it is fragrant, crisp, tasty and palatable. |
