PRODUCTION OF NUTRITIOUS COOKED RICE HAVING LONG TERM SHELF LIFE OF 6 MONTHS BY COOKING GINSENG, JUJUBES, CHESTNUTS AND BLACK RICE AND THEN PACKAGING IN CLEAN ROOMS

摘要

PURPOSE: A method for producing nutritious cooked rice by pretreating ginseng, jujubes and chestnuts with organic acid solutions or a mixed solution of calcium-containing aqueous solutions and the organic acid solutions, and followed by cooking with black rice and packaging in clean rooms is provided. The product has a long term shelf life of 6 months or more and the same quality properties including texture, taste and flavor as conventional home cooking methods. CONSTITUTION: An organic acid solution or a mixed solution of calcium-containing aqueous solutions and the organic acid solution are added to ginseng, jujubes and chestnuts, blanched and then mixed with socked rice. Thereafter, the mixture is sterilized at 130 to 150deg.C for 4 to 8sec, added with water, cooked at 100deg.C for 30min and then packaged in a clean room. The sterilizing procedure is repeated 4 to 10 times. In the process for pretreating raw material, ginseng is cut into a predetermined size and blanched in 0.1 to 0.3% dilute organic acid solutions at 60deg.C. The jujubes and chestnuts are cut into a predetermined size and soaked in a mixture of 0.1 to 0.3% calcium solutions and 0.1 to 0.3% by weight of organic solutions for 1hr.