| 摘要 |
PURPOSE:To obtain a warmly edible rice served in a bowl as lunch having an excellent taste even by preserving in a warm state for a long time, by adding a fixed amount of water to rice, boiling the rice, steaming, cooling the boiled rice to a temperature for preservation for cold storage just before freezing and further aging at low temperature. CONSTITUTION:First polished rice washed with rice is blended with 1.35-1.60 as much water as the rice by volume and boiled or steamed to give boiled rice. Then the prepared boiled rice is cooled to -0.1-+5 deg.C, further cooled with liquid nitrogen, etc., to -4--2 deg.C and kept in a frozen state. Then the boiled rice in the frozen state is kept in a cold storage and thawed at 0.1-10.0 deg.C, aged at low temperature, loosened by a mechanical method to form low-temperature aged boiled rice, which is further combined with separately cooked daily dishes, etc., in a bowl and rice served in a bowl as lunch is prepared to give the aimed lunch. |
