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本发明是关于长期储藏糙米的处理方法。糙米中的蛋白质是比较不稳定的,在长期储藏中会改变,这是使味觉降低的原因,同时糙米中含有大量纤维质,为防止消化不良,必须长时间蒸煮或用压力锅等在高温下蒸煮,经过这样蒸煮,糙米中所含维生素B_1、B_2就会分解。本发明提供的长期储藏糙米的方法是利用油对糙米进行减压加热处理,使糙米中的蛋白质凝固稳定,实现长期储藏,同时能使糙米中的纤维质软化,这样在短时间内加
The present invention relates to a method of treating long-term storage of brown rice. Brown rice in the protein is relatively unstable, will change in the long-term storage, which is to reduce the taste of reasons, while brown rice contains a lot of fiber, in order to prevent indigestion, you must cook for a long time or with a pressure cooker and other high temperature cooking After this cooking, the brown rice contains vitamin B_1, B_2 will decompose. The method for long-term storage of brown rice provided by the invention is that the brown rice is heated under reduced pressure with oil to stabilize the protein in the brown rice and achieve long-term storage, meanwhile, the brown rice can be softened in a short time