| 摘要 |
PURPOSE: To obtain a coocked rice product capable of preventing its taste from the deteriorating without putrefying the cooked rice and deteriorating of the taste for 24hr after its thawing by quick freezing of retort cooked rice. CONSTITUTION: This method for retort cooking and freezing rice comprises packing and hermetically closing a packaged bag containing washed rice and a suitable amount of water, heat treating the bag with hot water or steam, cooking the rice, cooling the cooked rice in the bag to a suitable temperature, and then quick freezing it for preservation in a frozen state. |
