The invention discloses a method for removing the stickiness of glutinous rice, specifically comprising the following steps: 1) soaking and rinsing; 2) heating and drying; 3) drying the glutinous rice to finish the final product. The invention has the following advantages: realizing the simple procedures and the easy implementation; dissolving the starch during soaking steps, repeatedly rinsing the starch which has been dissolved in hot water attached on the surface of glutinous rice, and then drying the surface water with the heat gun to achieve the purpose of grain separation; the tools and equipment used in the operation process to be frequently-used and readily available, achieving the manual and mechanized implementation; the flexible operation and wide range of application, realizing a good marketing value.

The invention discloses a method for removing the stickiness of glutinous rice, specifically comprising the following steps: 1) soaking and rinsing; 2) heating and drying; 3) drying the glutinous rice to finish the final product. The invention has the following advantages: realizing the simple procedures and the easy implementation; dissolving the starch during soaking steps, repeatedly rinsing the starch which has been dissolved in hot water attached on the surface of glutinous rice, and then drying the surface water with the heat gun to achieve the purpose of grain separation; the tools and equipment used in the operation process to be frequently-used and readily available, achieving the manual and mechanized implementation; the flexible operation and wide range of application, realizing a good marketing value.

The invention relates to instant rice and a preparation process thereof. The components comprise sticky-free glutinous rice, milk powder, multigrain powder, fruit and vegetable powder, nut powder. The preparation process comprises following steps: 1) making sticky-free glutinous rice; 2) adding auxiliary materials; 3) packaging. The invention has the following advantages: simple components, convenient preparation, convenience, feeling full, nutrition, delicious taste and other advantages, and is more suitable for large-scale centralized production, and has a high hygienic index, the industrial standards of its production can be customized to avoid the disadvantages of poor hygienic conditions in snack bars that fail to meet hygienic requirements, it is suitable for single packaging, transportation and long-term storage, and is conducive to the rapid development of the food culture and customs of powder food brewing. It has a wide range of application scenarios, high market commercial value, and benefits the country and people.

The invention relates to instant rice and a preparation process thereof. The components comprise sticky-free glutinous rice, milk powder, multigrain powder, fruit and vegetable powder, nut powder. The preparation process comprises following steps: 1) making sticky-free glutinous rice; 2) adding auxiliary materials; 3) packaging. The invention has the following advantages: simple components, convenient preparation, convenience, feeling full, nutrition, delicious taste and other advantages, and is more suitable for large-scale centralized production, and has a high hygienic index, the industrial standards of its production can be customized to avoid the disadvantages of poor hygienic conditions in snack bars that fail to meet hygienic requirements, it is suitable for single packaging, transportation and long-term storage, and is conducive to the rapid development of the food culture and customs of powder food brewing. It has a wide range of application scenarios, high market commercial value, and benefits the country and people.

An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.

An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.

Process of the product obtained from raw rice mixed with ingredients such as extra virgin olive oil, vegetables, seafood, fish and meat, which establishes a cooking method for obtaining a pre-cooked, which is characterized by its quick and easy finish for the consumer, which consist in its cooking in a microwave in 8 minutes.

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

A frozen sushi pack includes: a container; and a plurality of sushi pieces arranged in the container. Each of the sushi pieces includes: a shari rice base; and a neta topping. Using a water content per unit volume ranging from 55% to 65% as a reference value, the sushi pieces in the container are classified into: first sushi pieces of a first group in which the neta topping contains a water content below the reference value; and second sushi pieces of a second group in which the neta topping contains a water content equal to the reference value or above.