| 摘要 |
PURPOSE:To prepare the titled hotchpotch having excellent appearance and palatability, preventing brown discoloration, in high efficiency, by heating soaked rice with steam, sprinkling a seasoning liquid to the rice, carrying out back denaturation after the completion of heating, transferring into a packaging vessel and freeze-drying in vacuum. CONSTITUTION:(A) Polished rice is washed with water, put into a water tank having a water temperature of 10-15 deg.C to soak the rice with water to an extent to increase the weight of the rice from 1kg to 1.35-1.45kg, thrown into a steamer and cooked by heating with steam while preventing the dripping of condensed water and the generation of scorch. The cooked rice is sprinkled with (B) a seasoning liquid prepared by adding salt, MIRIN (sweet rice wine for seasoning), etc., to an extract of fishes, shellfishes, vegetables, meats, etc., heated again, subjected to back denaturation, transferred to a packaging vessel and freeze-dried in vacuum to obtain the objective hotchpotch. |
