Preparation of cooked ingredient for cooking rice
专利汇可以提供Preparation of cooked ingredient for cooking rice专利检索，专利查询，专利分析的服务。并且PURPOSE: To obtain a cooked ingredient for cooking rice, cookable together with cooking of a staple food without mixing the side dish ingredient into the staple food during cooking, by subdividing a mixture of a cut and cooked ingredient with a thickening binder, and freeze-drying the divided parts.
CONSTITUTION: An ingredient material is cut to a suitable size, and cooked with a seassning, e.g. soy sauce, a sweet sake, a soup stock, sugar, roux, curry powder or a chemical seasoning at about 80W95°C for about 30W60min in a cooker. After the cooking, a thickneing binder in an amount of about 1W10% based on the total materials used is mixed into the mixture which is still hot with vigorous stirring. Beef, pork, chicken, an onion, potato, carrot, Japanese radish, shiitake, lobster, or noodles made from devil's tongue starch may be cited as the ingredient material. Acacia, alginic acid, carrageenan, xanthan gum, agar, guar gum, konjak powder (devil's tongue powder) or gelatin may be used as the binder.
COPYRIGHT: (C)1981,JPO&Japio，下面是Preparation of cooked ingredient for cooking rice专利的具体信息内容。
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