Preparing method of the portable seafood rice which improves prevention of aged glutinous and textural

摘要

The present invention improves anti-aging and texture even after long-term storage at room temperature and improves anti-aging and texture, characterized in that can be eaten immediately without opening the can after opening the can, even in poor conditions without a tool to heat instant food. The present invention relates to a method for manufacturing a portable seafood rice, in which an appropriate amount of emulsion is added to prevent aging of amylose contained in the rice during the manufacture of the portable seafood rice, to prevent aging of the rice grains and to improve the texture to room temperature. Cans can be opened and eaten immediately after long-term storage, so that in case of disasters such as earthquakes, floods or mountain distresses, instant foods can be eaten without the need to be warmed up even in poor conditions without tools to properly heat. It is an advantage that it is the best product.;Portable seafood rice, spicy rice, glutinous rice, emulsion, godu rice. Anti-aging, texture, squid, shrimp