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PRODUCTION OF SCORCHED RICE HAVING NUTTY TASTE AND FLAVOR OF TRADITIONAL SCORCHED RICE WITHOUT DESTRUCTION OF NUTRIENTS IN FLAVORING MATERIAL BY HEATING HARD-BOILED RICE WITH FLAVORING MATERIAL
PRODUCTION OF SCORCHED RICE HAVING NUTTY TASTE AND FLAVOR OF TRADITIONAL SCORCHED RICE WITHOUT DESTRUCTION OF NUTRIENTS IN FLAVORING MATERIAL BY HEATING HARD-BOILED RICE WITH FLAVORING MATERIAL
PURPOSE: A method of making scorched rice by mixing hard-boiled rice with a flavoring material containing millet, sorghum, adlay and unpolished glutinous rice, heating under pressure is provided. The product has the nutty taste and flavor of traditional scorched rice without the destruction of nutrients in the flavoring material. CONSTITUTION: Rice is immersed in lukewarm water for 1 to 2hr and heated to give hard-boiled rice. Miscellaneous cereals containing 20% by weight of millet, 20% by weight of sorghum, 20% by weight of adlay and 30% by weight of unpolished glutinous rice are steamed, dried and ground to give a flavoring material. Thereafter, 90% by weight of the hard-boiled rice is mixed with 10% by weight of the flavoring material, heated and allowed to settle by its own heat, followed by pressing in a mold.
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