A solid food in which a core food is coated with a fat/oil composition containing a finely pulverized product of an edible part and/or an inedible part of a foodstuff containing an insoluble dietary fiber is provided. A ratio of a total mass of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm.sup.2, and/or a ratio of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm.sup.2.

The present application relates to molded rice with toasted exterior and a method for preparing the same. The molded rice of the present application undergoes a baking to have the exterior that looks toasted and has a unique flavor. Moreover, the molded rice of the present application has a firm and crunchy exterior akin to toasted rice, while being moist inside. Additionally, the molded rice of the present application has an outer of fried rice containing ingredients to exhibit the ingredient texture and has very excellent molding stability by maintaining the shape of the molded rice even after molding and cooking.

The disclosure herein discloses a processing method of soaking-free mixed beans, and belongs to the technical field of deep processing of grains. By performing a combination of water supplementing and high-temperature fluidization processing on the mixed beans, embryos of the mixed beans slightly crack from one side by a width of 0.5-1 mm, and the diameter of capillary pores among cells in grains is increased by two times or more; meanwhile, due to processing, the internal structure of the grains of the mixed beans becomes loose, integrity of cell walls is damaged, starch is partly gelatinized, and due to those changes, the mixed beans have remarkably increased water absorbability and remarkably decreased cooking hardness, and thereby effectively solving the problems that the mixed beans have difficulty in absorbing water, need to be cooked for a long time, have high hardness and poor taste and can hardly be consumed as staple food, realizing the objective of cooking the mixed beans well along with rice without soaking the mixed beans, and promoting the consumption of the mixed beans as staple food. The mixed beans have a soft and delicate taste, no granular texture but a strong bean fragrance after being cooked along with rice. The processing method also remarkably reduces the content of raffinose in the mixed beans and can effectively solve the flatulence problem occurring after the mixed beans are eaten.

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.

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 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 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.