| 摘要 |
A method for preparing the sterilization-packaged black bean bap (boiled rice) is provided to improve storage stability, thereby allowing it to be stored at a room temperature for a long time. A method for preparing the sterilization-packaged black bean bap comprises the steps of screening a black bean by a size of 4.0-5.6 mm, dipping it in purified water of 5-25 deg.C for 2-4 hours, dehydrating water in the refrigerated state to the water content of 40-45 %, packaging it by a small size of the thickness of bean of 15 mm or less, and heat treating it at 110-130 deg.C for 20-50 min; washing nonglutinous rice and dipping it in water; mixing the dipped rice and the pretreated bean and charging it in a heat-resistant container; sterilizing the charged container at a high temperature and at a high pressure, supplying the UV-sterilized additional cooking water to it and making bap; and packaging it with a lid film at a clean room. |
