| 摘要 |
A method of manufacturing vegetable porridge in a retort pouch is provided to ensure excellent texture, taste, color and appearance of vegetables and rice grains while maintaining a specific flavor of the vegetable porridge through an ultra-high pressure treatment and a sterilization process. A method of manufacturing vegetable porridge in a retort pouch comprises the following steps of: inputting vegetable porridge in a retort pouch; and treating the retort pouch containing the vegetable porridge at 25~65°C with 300~600MPa for 1~10 minutes and sterilizing the treated retort pouch containing the vegetable porridge at 115~120°C for 20~40 minutes. The vegetable porridge contains 10~20wt% of vegetables, 20~30wt% of rice, 0.2~0.6wt% of starch, 0.2~0.4wt% of refined salt, 0.6~1.0wt% of MSG and 48~69wt% of purified water. |
