| 摘要 |
1,153,700. Sterilizing rice and rice dishes. UNILEVER Ltd. 8 May, 1968 [10 May, 1967], No. 21710/68. Heading A2D. Sterilized rice or rice dishes, having a loose grained or fluffy consistancy, are prepared by preheating uncooked rice in an inert liquid medium or in a gaseous medium at from 140‹C. to 250‹C. for 10 seconds to 30 minutes, and subsequently sterilizing the rice or rice dish by heating in a sealed container. The liquid medium may be a hot edible oil or fat such as groundnut or soyabean oils or beef suet, in which the preferred preheating conditions are from 30 seconds at 190‹C. to 2 minutes at 170‹C. The gaseous medium may be hot air, nitrogen or carbon dioxide, or superheated steam, and is preferably applied to the rice in a fluidized bed. Alternatively, a thin layer of rice exposed to air may be heated by infra-red radiation or dielectrically. The preheated rice is optionally precooked in water and/or mixed with other ingredients such as sauces containing meat and-vegetables &c., prior to filling into cans and heat sterilizing. The cans are preferably agitated by rotation during the heat sterilization and subsequent cooling. |
