Instant rice is a kind of instant rice raw material, which is made from the twin-screw extruder of Intel Company as the main equipment and rice as the main raw material through crushing, aging, extrusion and shaping. Because it can be directly brewed with boiling water, it can be reduced to rice in about 8 minutes, so it is named instant rice, which means rice that can be eaten quickly and conveniently. It is the core raw material of instant rice in many restaurants, such as self-cooking pot, sea fishing, Sanquan and other foods.

1. Instant rice is the mushroom of Otsuka food-mushroom instant rice. Although there is no meat, the mushrooms in it are very refreshing.

2. Instant noodles were once known as pork belly noodles. When I first ate pork belly inside, I was really surprised. The pork belly that was not cooked now can be so delicious, and I can't eat instant noodles at all.

1, using special A-grade high-quality rice.

For rice, high temperature will not only reduce production, but also affect the appearance and taste of rice.

Yuan Qi rice is a new rice variety cultivated in Fukuoka since 1998, and it was successfully cultivated in 2009 after about 10.

Yuan Qi rice is not only a kind of good rice with heat resistance and vigorous growth, but also brings vitality to people who eat it. And according to the taste standard, it has been rated as "special A-class rice" by Japan Food Inspection Association for four consecutive years.

Step 2 choose good water

The water used for cooking is the natural groundwater of Heibuchuan fan-shaped water gushing group listed in Japan's "Famous Water Hundred Selections". Select the super soft water (hardness 28~29) which is most suitable for steamed rice, and heat it at high temperature for sterilization before use.

3. Advanced sterilization system.

Each box of rice is cooked by injecting raw rice separately. The production company adopts advanced sterilization system, and directly seals the packaging container under vacuum pressurization, high-temperature steam sterilization and aseptic environment to ensure the hygiene and safety of rice and make consumers feel more at ease.

4, no added, healthier

It is precisely because of the advanced sterilization system that rice can be preserved for a long time without adding any sour additives. Let you eat the original flavor of rice and be healthier at the same time.