ENZYMATIC TO MAKE GOLDEN RICE AND SOUPS

摘要

PURPOSE: A cooking method of rice having golden color is provided to use a medical herb extract as rice cooking water for improving taste. CONSTITUTION: 20-30 ml of yeast culture solution and 20-30 ml of lactobacillus culture solution for 200 g of rice powder are put into a container, and 300 ml of Cordyceps militaris extract is added before fermenting and aging the mixture. Fermented liquid is separated for producing yeast fermentation liquid and the yeast fermentation liquid is aged. 40 g of Polygonati rhizoma, 20 g of Asparagus cochinchinensis Merr, 60 g of pine needles, and 40 g of Atractylodis rhizoma alba are boiled with 20 L of water to obtain a Polygonati rhizome extract. 1,000 g of Dendropanax morbifera Lev, 300 g of Ribes fasciculatum var. chinense, and 40 ml of vinegar are boiled with 3 L of water, and the obtained extract is filtered to obtain a Dendropanax morbifera Lev extract. 30 wt% of Dendropanax morbifera Lev extract, 60-65 wt% of Polygonati rhizome extract, and 5-10 wt% of fermented liquid are fermented and aged at 20-25C for 10 days. Rice is soaked in the aged mixture for cooking. [Reference numerals] (AA) Polygonati rhizome extract producing process; (BB) Polygonati rhizome extracting process; (CC) Heating step; (DD) Polygonati rhizome dissolving step; (EE) Rice fermented liquid producing process; (FF) Extract mixing process; (GG) Raw material mixing step; (HH) Fermented liquid mixing and aging step; (II) Fermenting step; (JJ) Distilling step; (KK) Fermented liquid aging step; (LL) Rice soaking process; (MM) Cooking soup and rice process