Quality improvement method of retort cooked rice

摘要

PURPOSE: To improve qualities of retort-pouched cooked rice by suppressing reduction in quality of retort-pouched cooked rice, defect of conventional sterilization of retort-pouched food, bringing the qualities of retort-pouched cooked rice close to those of cooked rice as much as possible immediately after boiling. ;CONSTITUTION: In sterilization of retort-pouched cooked rice put in a sealed container, the temperature of cooked rice is regulated at 85-110°C when the temperature of an atmosphere reaches 110°C after starting of heating and then the temperature of the environment is immediately raised to ≥121°C to improve qualities of retort-pouched cooked rice.;COPYRIGHT: (C)1994,JPO&Japio