| 摘要 |
PURPOSE:To prepare cooked rice having uniform water-cotent and giving uniform and soft feeling to the palate, by immersing steamed or boiled rice in hot water to effect proper absorption of water, and again steaming or boiling the rice. CONSTITUTION:Soaked rice is steamed with steam at 98-104 deg.C for 10-50min to obtain steamed rice having low water-content and a gelatinization degree of >=80%. The rice is then immersed in hot water of >=70 deg.C to obtain immersed rice. The water-content of the immersed rice is 60-65%, preferably 62-64% for nonglutinous rice, and 45-55%, preferably 49-51% for glutinous rice. The immersed rice is again steamed with steam at 98-104 deg.C for 5-30min to obtain the objective cooked rice having water content of 63-68% for nonglutinous rice and 47-57% for glutinous rice. |
