| 摘要 |
PURPOSE:To improve texture, taste, color and brilliance of just boiled rice and improve water retention properties not the rice to be dry and crumbling even in cooled state by adding a small amount of agar-agar and boiling in a boiling of rice. CONSTITUTION:A small amount of agar-agar is added to rice in adding water to rice and boiling with conventional method. Amount of adding agar-agar is preferably 3-10g to one 'SHO'(1.4-1.5kg) of rice. (SHO is unit of volume corresponding to 0.477 U.S. gallon). |
