1) convenience rice-gel product
方便米凉糕
1.
Research and development of convenience rice-gel product;
方便米凉糕粉的开发研究
2) cold pastry made of glutinous rice
江米凉糕
3) instant rice
方便米饭
1.
Processing of extruded instant rice;
挤压方便米饭及其生产工艺
2.
Effect of soaking treatment on quality of instant rice;
浸泡处理对方便米饭品质的影响
3.
Technology for twice extrusion of instant rice with twin-screw extruder;
双螺杆二次挤压法制备方便米饭的工艺研究
4) instant rice noodle
方便米粉
1.
Study on raw material selection for instant rice noodle;
方便米粉加工原料的选择研究
2.
The relation of amylose content in rice slurry and quality of instant rice noodle;
米浆中直链淀粉含量与方便米粉品质关系的研究
3.
Based on the shortage of instant rice noodle,the market actuality of instant rice noodle condiment and the characteristic of noted Guilin and Yunnan rice noodle were analysed.
针对市场上近年来出现的方便米粉存在的不足 ,从方便米粉调味料的角度出发 ,分析了市场上方便米粉调味料的现状及著名传统米粉—桂林米粉、云南过桥米线的风味特征 ,并以此为出发点 ,提出了方便米粉调味料的开发方向应注重的五个方面。
5) instant rice
方便米
1.
Rehydration characteristics and edible quality of traditional instant rice are the main points of restricting the popularization since its initiation.
长期以来,方便米的复水特性和复水后的食用品质是制约传统工艺发展的主要症结之一,人们为此进行了不懈的努力。
2.
The effects of extrusion and tradition process on the edible quality of instant rice were studied in this paper.
对挤压工艺制备的方便米和传统工艺生产的商用方便米食用品质对比结果表明,挤压工艺制备的方便米颜色浅白,透明度较低,糊化度高,表观密度较小,复水率稍高;传统工艺生产的商用方便米颜色较白,呈半透明,糊化度低,表观密度较大,复水率稍低。
3.
The objective of this paper was to make a fresh start using high temperature-high pressure-short time extrusion technology to produce ‘engineering rice’ or ‘reconstituted rice’, in a type of reformed instant rice with good rehydration characteristics and edible qualities and with nutrition-fortified attributes, acceptable to different level consumer and updated with the tide.
本文以大米粉作为主原料,复配食品添加剂,采用挤压技术生产“工程重组米”的新思路,完全克服传统工艺对大米进行表面处理的局限性,试图为制备具有良好品质的方便米另辟蹊径。
6) convenience rice congee
方便米粥
补充资料：团子和软米糕
团子和软米糕
团子和软米糕是长治地区自古以来过春节必做的一种饭食。其中襄垣的团子、沁县的软米糕最有名气。它们由当地生产的一种优质软米的面粉，加上玉米面，与红豆、红枣合制而成。团子要把红豆、红枣做成的馅包在里面；软米糕则是一层禚面一层枣泥，上笼蒸熟，软、香、甜融为一体，香醇可口，乡村一般家户，过春节都要蒸上百个团子，作为正月里的主要饭食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。