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Basic principle of electric rice cooker operation. A basic rice cooker has a main body (pot), an inner cooking container which holds the rice, an electric heating element, and a thermostat. [9] The bowl is filled with rice and water and heated at full power; the water reaches and stays at boiling point (100 °C, 212 °F). [10]
In 1977, Peter Chang founded Aroma Housewares in Southern California focusing on ovens. By 1981, Chang had expanded to nine locations across San Diego and Los Angeles counties. Aroma introduced their first electric product in 1988, the Aeromatic Turbo Oven. Aroma added rice cookers in 1992 which became their most popular product.
In 1970, they acquired the Chicago-based Naxon Utilities Corp., makers of a little-known product called the "Bean-Pot" slow cooker. [7] Rival re-introduced the Bean Pot as the Crock-Pot in 1971, along with a book of slow-cooker recipes, and it quickly became one of their top products. [6]
Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene. The BADH2 mutation can be transferred by conventional breeding; it is a recessive trait. [4] Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits. [5]
A rice wine cup is a vessel for drinking rice wine. In China, Japan and Korea, the traditional rice wine cups are usually round and shallow, in contrast to the deeper wine glasses of Western culture. Rice wine cups can be made of stone, porcelain, metal or wood. Wooden cups often use lacquerware, and can be floated in water during winding ...
Mixiang (米 香, mǐxiāng; rice aroma): This class of liquor is exemplified by baijiu distilled from rice , such as Sanhuajiu (三花酒) from Guilin , Guangxi province . This fragrance has long history and is made using rice-based Rhizopus spp. -type Qu starters (小曲, xiǎoqū , lit. 'little qu ).
The remaining particles on the rice are removed during this process, giving the grain of rice a shinier appearance. [ 3 ] There is a suction fan within the polisher that keeps the rice cool as it travels through the polishing process and lowers the percentage of broken rice. [ 5 ]
The systematic name of this enzyme class is 3-deoxy-D-arabino-hept-2-ulosonate-7-phosphate phosphate-lyase (cyclizing; 3-dehydroquinate-forming). Other names in common use include 5-dehydroquinate synthase, 5-dehydroquinic acid synthetase, dehydroquinate synthase, 3-dehydroquinate synthetase, 3-deoxy-arabino-heptulosonate-7-phosphate phosphate ...