| 摘要 |
PURPOSE:To obtain the title boiled rice preservable for a long period of time at normal temperature, capable of instantly providing a edible tasty boiled rice by subjecting rice before boiling to steam can treatment at low water content and sterilizing contaminating thermostable microorganisms. CONSTITUTION:In production of boiled rice, washed rice is subjected to a steam can treatment at low water content to sterilize contaminating thermostable microorganisms, then water is added to the sterilized washed rice, the washed rice is boiled, steamed or fried under normal pressure, then boiled rice is packed into a sterile container and sterilely packaged to give the objective boiled rice. Water content of the washed rice during the sterilizing treatment is 16-60% and conditions of the steam can treatment are preferably F=1-7 (110-175 deg.C sterilizing temperature and 10 seconds to 45 minutes sterilizing time), saturated degree of steam used is 50-120%, temperature of the washed rice during addition of water is room temperature to 90 deg.C and temperature of water added is 10-90 deg.C. |
