| 摘要 |
PURPOSE:To obtain a product having good taste even in cooling and having excellent preservation, by putting a cooking material consisting of a sauce material hardly permeating into solid product and cooked rice and having specific range of water content activity onto the layer of cooked rice. CONSTITUTION:For example, preferably small amount of vinegar or common salt is added to cooked rice and proper cooked rice layer 1 is prepared in a vessel 2. As the solid product, a product obtained by finely cutting and heat- treating an edible material such as meat and vegetables so as to enable to readily eat is used. The sauce material is controlled in viscosity to extent hardly permeating into the layer of cooked rice. These cooking materials 3 are prepared in the range of about 0.970-0.990 water content activity and put on the cooked rice layer 1 and sealed with rid material to provide the aimed product. |
