TH9453U - The process of producing glutinous rice with added antioxidants. - Google Patents

Abstract

DC60 (December 27, 2013) The process for producing antioxidant-fortified sticky rice involves preparing various vegetables or herbs with antioxidant properties, preparing herbal decoctions, filtering and separating the decoctions, and using the resulting decoctions to produce antioxidant-fortified sticky rice. Using the herbal decoctions to steam the sticky rice increases the nutritional value of the resulting product.

Claims (1)

1. The process of producing antioxidant-fortified sticky rice with herbs involves the following steps: A. Preparing the vegetables or herbs by washing, trimming away any spoiled parts, and cutting them into pieces or other mechanical methods that reduce their size, depending on the type of vegetable or herb chosen. B. Preparing the herbal decoction by using the prepared vegetables or herbs from step A in a ratio of 0.5-5 parts vegetables or herbs to 10 parts water, and boiling them in clean water at 80-100 degrees Celsius for 10-60 minutes. C. Filtering the herbal decoction obtained from step B using any material that can separate the solids from the liquid. The solids are filtered out, and only the herbal decoction is kept for use in the next step. D. Using the herbal decoction from step C to produce antioxidant-fortified sticky rice with herbs. Sticky rice is soaked in the herbal decoction instead of plain water before steaming it in a steamer using either plain water or the herbal decoction. The harvested rice is then used to make sticky rice, with boiled vegetable or herbal water used instead of plain water.