| 摘要 |
QUICK COOKING RICE AND vegetables . A continuous process and apparatus for producing quick cooking rice or vegetables are provided. Such rice or vegetables produced according to the present invention require only approximately 3 to 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice and vegetables produced by this process are also high in nutrients in that very little removal of starch or other nutrients occur, with consequent minimal water fouling. The process involves contacting rice or vegetable pieces with water or steam until the rice or vegetable pieces are completely gelatinized and then drying the rice or vegetablest |
