| 摘要 |
PURPOSE:To enable the uniform steaming of rice not only at the outer layer but also to the core and to improve the palatability of rice, by immersing rice in water, steaming with steam, cooling with chilled water and again steaming with steam. CONSTITUTION:Rice 2 and water 3 are charged into an immersion tank 1 and the rice is immersed in water for a specific period. The immersed rice 2 is charged to a hopper 4, transferred with a chain conveyor 5 to a primary steamer 6 and lightly steamed with saturated steam. The lightly steamed rice is sprinkled with chilled water with a water-sprayer 8, etc., preferably in a state of shower to cool the rice 2. The rice 2 is introduced into a secondary steamer 9 and steamed with steam to obtain a uniformly expanded rice keeping its original appearance and shape. The cooling of the rice is preferably carried out by immersing the rice in chilled water. |
