JPS5521775A - Preparation of rice - Google Patents
Preparation of riceInfo
- Publication number
- JPS5521775A JPS5521775A JP9502178A JP9502178A JPS5521775A JP S5521775 A JPS5521775 A JP S5521775A JP 9502178 A JP9502178 A JP 9502178A JP 9502178 A JP9502178 A JP 9502178A JP S5521775 A JPS5521775 A JP S5521775A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- wine
- immersed
- nonglutinous
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 7
- 235000009566 rice Nutrition 0.000 title abstract 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 abstract 6
- 239000000203 mixture Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
PURPOSE: To prepare rice for a nice processed food with a high nutritive valve, by boiling a mixture of nonglutinous and glutinous rice immersed in wine.
CONSTITUTION: 100 parts of a mixture of 10W20% of glutinous rice and 80W90% of nonglutinous rice is rinsed with water, and immersed in almost 50 parts of wine for a suitabel time, preferably about 30 min, mixed with water in an amount nearly equal to the wine, and boiled. An adequate amount of raisin is added to the boiled rice, agitated, and steamed by the heat of the rice itself.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9502178A JPS5521775A (en) | 1978-08-05 | 1978-08-05 | Preparation of rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9502178A JPS5521775A (en) | 1978-08-05 | 1978-08-05 | Preparation of rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5521775A true JPS5521775A (en) | 1980-02-16 |
| JPS5643213B2 JPS5643213B2 (en) | 1981-10-09 |
Family
ID=14126396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9502178A Granted JPS5521775A (en) | 1978-08-05 | 1978-08-05 | Preparation of rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5521775A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH034753A (en) * | 1989-05-31 | 1991-01-10 | Q P Corp | Cooked brown rice |
-
1978
- 1978-08-05 JP JP9502178A patent/JPS5521775A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH034753A (en) * | 1989-05-31 | 1991-01-10 | Q P Corp | Cooked brown rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5643213B2 (en) | 1981-10-09 |
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