| 摘要 |
PURPOSE:To produce caned rice gruel with excellent texture and taste by heating a can containing bran-removed rice and a prescribed amount of water, tightly closing the can with a space in the top inside of the can, heating for cooking and sterilizing, then turning the can up side down, and rapidly cooling. CONSTITUTION:Bran-removed, raw rice and 7-7.5-fold amount of water are charged in a can, and they are heated, or hot water is poured to keep the content at 70 deg.C. Then, the can is tightly sealed by winding a seamer around the can so that a small space is remained on the upper part inside the can to hold air. Then, the tightly sealed can is heated to effect cooking and sterilization simultaneously, and the can is turned up side down to agitate the content. The can is subsequently cooled down lower than room temperature rapidly. Thus, caned rice gruel of good taste can be obtained without forming glue-like substance. |
