| 摘要 |
A unhulled rice convinient to cooking is characterized by washing the brown rice, dipping it in the 25-30 deg.C water for 5-6hr, steam-cooking the dewatered rice at 100-120 deg.C for 25-30 min, dipping it in the 25-30 deg.C water for 20-25 min, and drying it at 120 deg.C for 20-30 min, at 75-85 deg.C for 50-60 min and at 45-50 deg.C for 30-40 min, in order. |
