English(US)
A revolutionary breakthrough in the industry
Cooking: The process of separating rice and water and cooking rice with steam involves boiling the rice at high temperature and dissolving the starch and additives on the surface of the rice in the water.
Draining: The process involves a thorough separation of the liquid and the solid rice grains. This removes a large amount of starch and additives.
Steaming: In this process, 360° circulating steam penetrates each rice grain, to give the rice a fluffy and chewy texture.By combining ancient techniques with cutting-edge technology, our unique process effectively eliminates and converts sugar while maximizing the retention of resistant starch. As a result, nutritious, low-sugar, low-fat rice can be easily steamed without any additives. Rice steamed in this way is exceptionally full and fluffy, and features a delectable chewy consistency that provides a truly satisfying culinary experience.
Draining: The process involves a thorough separation of the liquid and the solid rice grains. This removes a large amount of starch and additives.
Steaming: In this process, 360° circulating steam penetrates each rice grain, to give the rice a fluffy and chewy texture.By combining ancient techniques with cutting-edge technology, our unique process effectively eliminates and converts sugar while maximizing the retention of resistant starch. As a result, nutritious, low-sugar, low-fat rice can be easily steamed without any additives. Rice steamed in this way is exceptionally full and fluffy, and features a delectable chewy consistency that provides a truly satisfying culinary experience.
Information Activities
Gold low sugar trilogy antique method - boiled - drained - steamed
1、 Bring to a boil over high heat
Bring to a boil at high temperature to fully dissolve the starch in the rice and reduce the sweetness in the rice
2、 Drain the rice soup
After the starch melts into the rice soup, it is leached out of the retort hole and flows into the rice soup box with the rice soup
3 、Steaming at high temperature
After the rice soup is separated, the high-temperature steam circulates 360° to steam the low-calorie rice
Bring to a boil at high temperature to fully dissolve the starch in the rice and reduce the sweetness in the rice
2、 Drain the rice soup
After the starch melts into the rice soup, it is leached out of the retort hole and flows into the rice soup box with the rice soup
3 、Steaming at high temperature
After the rice soup is separated, the high-temperature steam circulates 360° to steam the low-calorie rice
Patented low-sugar technology steamed healthy and good rice
The ancient method of boiling and draining steaming
After boiling the high-sugar starch in the gelatinized rice at high temperature, the rice soup is made and the rice is steamed, and the rich rice fragrance comes out
After boiling the high-sugar starch in the gelatinized rice at high temperature, the rice soup is made and the rice is steamed, and the rich rice fragrance comes out
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