COOKING METHOD FOR IMMEDIATE BROWN RICE AND IMMEDIATE BROWN RICE USING THAT

摘要

(A) washing the brown rice and soaking in water; (b) a first refrigeration step in which the frozen brown rice is frozen at a temperature of minus 20 ° C to minus 30 ° C to freeze brown rice; (c) a first thawing step of thawing frozen brown rice at a temperature of 15 ° C to 25 ° C in a Celsius image so that cracks are formed in the inner skin of the brown rice while a thermal shock is generated in the inner skin; (d) a cooking step in which water is supplied to the defrosted brown rice and heated to form rice rice; (e) cooling water to cool the rice rice cooked in the cooking step by supplying cooling water of 0 ° C to 5 ° C in the temperature range of 0 ° C to 5 ° C; (f) a second refrigeration step of freezing the rice frozen by cooling the cooled rice frozen rice at a temperature of minus 20 ° C to minus 30 ° C; (g) a second thawing step of thawing the frozen brown rice at a temperature condition of 15 degrees Celsius to 25 degrees Celsius; And (h) storing the defrosted rice rice at a temperature of 35 ° C to 40 ° C in a Celsius image.