| 摘要 |
The present invention is related to the food industry in general, and more particularly to the industry of frozen food products containing rice. The advantage of the invention is that it increases the shelf life of a rice product, which can be frozen and then defrosted without losing the adequate qualities for consuming the same, said invention further providing a wide range of products with different qualities for satisfying the diverse consumer's taste at any time of the day and everywhere in the world. The process comprises the following steps: washing and cooking the rice, and then preparing a product with said rise. Unlike other processes, the washing step is repeated seven times; previous to the cooking step, the rice is soaked in water for about 35 min; after the cooking step the rice is cured by adding vinegar, cane sugar and salt thereto, and finally hydro-colloids during the curing process.
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