发明名称 |
THE PREPARATION OF PARBOILED RICE HAVING IMPROVED HARDNESS AND STORAGE QUALITY |
摘要 |
PURPOSE: A producing method of steamed rice is provided to improve the palatability and the storage property of the steamed rice by dipping the conventional steamed rice in salt water and functional component extracts. CONSTITUTION: A producing method of steamed rice comprises the following steps: preparing the steamed rice; mixing 90-110 parts of steamed rice by weight, 20-40 parts of 1.5-1.7% salt water by weight, and 90-110 parts of solution by weight containing 1-10% of functional components; homogenizing the steamed rice at 1-10 deg C for 10-30 hours; sieving the steamed rice before drying; cooling the dried steamed rice at 1-10 deg C, and sterilizing the rice with ultraviolet rays for 1-2 hours; and vacuum packaging the steamed rice after degassing and deoxygenating.
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申请公布号 |
KR20120019931(A) |
申请公布日期 |
2012.03.07 |
申请号 |
KR20100083541 |
申请日期 |
2010.08.27 |
申请人 |
YONG SAN NONGHYUP;KOREA FOOD RESEARCH INSTITUTE |
发明人 |
LEE, KYUNG SOO;LEE, SE EUN;KIM, DONG CHUL;KIM, OUI WOUNG;KIM, HOON |
分类号 |
A23L7/196;A23L33/00 |
主分类号 |
A23L7/196 |
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