A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0 C. and about 7 C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

The disclosure discloses delicious low-glycemic index formula rice and its application, and belongs to the technical field of food. The low-GI formula rice comprises low-GI rice, rice and coarse cereals; the mass ratio of the low-GI rice to the rice to the coarse cereals is (3-5):(0-2):5; and the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat milled rice with embryo, 5-10 parts of black sticky rice and 3-10 parts of tartary buckwheat. Exogenous addition is avoided, all used raw materials are natural, through reasonable matching of the low-GI rice, the rice and the coarse cereals, the content of GI value can be neutralized, furthermore, an effect of improving the viscosity and elasticity of cooked rice processed from the low-GI formula rice can be improved, mouthfeel can also be enriched, and the quality and mouthfeel of the cooked rice processed from the low-GI formula rice are slightly different from those of cooked rice; and the GI value of the product is less than 55, so that diabetic patients can eat the high-taste-value low-GI formula rice as staple food at ease.

The present disclosure discloses a rice conditioning process and a production method of instant rice, and belongs to the technical field of food processing. According to the present disclosure, rice conditioning pretreatment is realized on the basis of an instantaneous high-temperature fluidization technology, and a conditioning liquid containing compounded soft rice flour, edible oil and rice soup is prepared through a rice soup backfilling technology. A technology of rapid cooling for film forming is adopted to increase a water-retaining film on the surface of rice, so as to enhance the water-retaining property, viscoelasticity and luster of the rice. The method mainly includes the steps of rice washing and draining, conditioning, cooking, aseptic packaging and rapid cooling for film forming. According to the present disclosure, industrialized continuous production can be realized, and the obtained instant rice is sticky but not adhesive after being stored for 60 days, and has a good taste.

The present invention provides a sterilizer which includes a steam chamber comprising a steam chamber upper member and a steam chamber lower member which are bolt-coupled to each other; an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height.

Provided is a cooking appliance and a control method of the cooking appliance. The control method of the cooking appliance is applied to make a claypot rice. The cooking appliance includes a pot body and a heating component for heating raw materials placed in the pot body. A process of making the claypot rice includes a rice stewing stage, and the rice stewing stage at least includes a first rice stewing process and a second rice stewing process which are sequentially executed. The heat output per unit time by the heating component during the first rice stewing process is less than the heat output per unit time during the second rice stewing process.

A cooked rice improver, which allows fat and oil to be easily emulsified immediately after being added, is excellent in the effect of releasing cooked rice, reduces breakage of rice grains and makes the graininess of rice excellent, suppresses aging of cooked rice, and allows cooked rice with improved richness and excellent flavor to be obtained. The cooked rice improver contains fat and oil, an ionic surfactant, and a polyhydric alcohol, wherein a content of the fat and oil is 8% by mass or more and 65% by mass or less with respect to a total amount of the cooked rice improver, and a difference of L2 valueL1 value calculated at 20 C. according to the following definition is positive: L1 value: lightness value of cooked rice improver; L2 value: lightness value of emulsion obtained by adding 100 times by mass of fresh water to the cooked rice improver.

A cooked rice quality improver composition configured to improve the texture of cooked rice and extended texture stability so as to meet demands in the food industry, cooked rice prepared using such device, and a method for producing the cooked rice.

The cooked rice quality improver contains an ?-amylase and/or a glucosyltransferase, and a pectinase. The pectinase may be an enzyme that is substantially free of a polygalacturonase activity and a pectin lyase activity, and that has a pectin methylesterase activity. In addition, the pectinase may be an enzyme having a pectintranseliminase activity.

The present invention belongs to the technical field of food processing, and in particular, relates to an adaptive quantitative sub-packaging method for fried rice with multiple side dishes in a central kitchen and an apparatus therefor. The present invention mainly includes self-construction of a key side dish recognition model, self-evaluation of the key side dish recognition model, adaptive quantification of batch fried rice, and the apparatus matched with the three-step operation.

An extraction mechanism is an extraction mechanism of dried seaweed, configured to adhere the dried seaweed to molded rice ball. The mechanism includes an accommodation body configured to accommodate a plurality of dried seaweeds in a stacked manner, an opening formed in a bottom of the accommodation body and configured to expose a lowermost dried seaweed, and a control device. The control device is configured to extract the lowermost dried seaweed by positioning the opening of the accommodation body at a location near directly above the rice ball, and moving at least one of the accommodation body and the rice ball in a stacking direction of the dried seaweeds to change a relative distance between the lowermost dried seaweed exposed from the opening of the accommodation body and the rice ball.

The present application discloses a nutritional composition for tonifying kidney. The nutritional composition comprises the following components of raw materials in parts by weight: rice 50-90, yellow millet 7-25, gordon euryale seed 3-14, Chinese yam 2-11, lycium barbarum 0.4-1.6, and poria 0.3-1.5. The present invention, in view of the kidney's main function of reserving and storing the essence of internal organs of the body, complies with the functional characteristics that it is appropriate to reserve rather than consume the kidney, and provides the prescription for more nourishment and less loss and suitable to cooperate with staple foods for long-term consumption, and it is easily accepted by people due to the good taste, and can achieve certain efficacies of tonifying the kidney and disinhibiting the body.