Bean boiling together with rice and cooked synchronously

Abstract

Bean-rice of simultaneous cooking and cooked is characterized in that the bean-rice is made from the raw material with the following weight percent of 85 to 95 percent of rice and 5 to 15 percent of rice and split bean which can be mixed or separately packaged. The rice and split bean is produced by crushing each adzuki bean or mung bean into 4 to 6 pieces by a grain breaker and being screened out the fine powder. The invention has the advantages that rice, adzuki bean and mung bean can be simultaneous cooked, thereby simplifying the complicated operation that adzuki bean or mung bean must be cooked before simultaneous cooking with rice in the existing production process of the bean-rice.

Description

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AI Technical Summary

Benefits of technology

This technology allows us to make rice with different types of vegetables like green peppercorns (green bean) while still being able to use them safely during traditional methods such as boiling water alone without causing damage from excessive heat exposure.

Problems solved by technology

The technical problem addressed by this patented method for producing breaded foods that include both large grains (such as peas) mixed with smaller ones such as rice without sacrificing taste quality during production.