MANUFACTURING METHOD OF SKEWERED BOILED-RICE WHICH IS EASY TO EAT, AND IS MANUFACTURED WITH RICE AND DIFFERENT MATERIALS

摘要

PURPOSE: A manufacturing method of skewered boiled-rice is provided to continuously maintain a shape of the skewered boiled-rice by forming a shape keeping layer on the surface of the skewered boiled-rice, and to improve convenience for eating the rice.;CONSTITUTION: A manufacturing method of skewered boiled-rice includes the following steps: preparing rice(111) by cooking the rice; preparing other ingredients(112) by chopping the ingredients; uniformly mixing the rice and the other ingredients; molding the rice and the other ingredients; forming a shape keeping layer(120) on the surface of a molding to continuously maintain a shape of the molding; and inserting a skewered into the food. A molding maintenance solution comprises purified water 15-40 weight%, milk 16-23 weight%, fresh egg 22-27 weight%, glutinous rice flour 11-16 weight%, tapioca 5-8 weight%, potato starch 3-6 weight% and corn flour 3-6 weight%.;COPYRIGHT KIPO 2010