| 摘要 |
PURPOSE:To produce packed cooked rice free from tackiness of rice surface and having good taste and high shelf stability. CONSTITUTION:The method comprises a first process for immersing raw material rice in an aqueous acidic solution to adjust pH of the raw material rice to 4.7-5.3, a second process for steaming and boiling the raw material rice to afford steamed and boiled rice having 53-58% water content, a third process for immersing the steamed and boiled rice in an aqueous acidic solution to adjust pH of the rice to 4.2-4.6 and water content to 59-64wt.%, respectively and a fourth process for packing the steamed and boiled rice after pH adjustment in a packing material and heating the rice at <=100 deg.C. |
