PRODUCTION OF PRESERVABLE RICES AND PRESERVABLE COOKED RICES

摘要

PURPOSE:To obtain preservable rices capable of sustaining quality, nutritive value and tastiness in treating intact for a long period, by thermally sterilizing rices and food raw materials consisting essentially of starch in a state of a relatively low moisture content (without dipping) at a high temperature, adding a germ-free seasoning liquid and aseptically packaging the resultant mixture. CONSTITUTION:Suitably washed rices, beans, potatoes or other raw materials consisting essentially of starch are thermally sterilized at a high temperature to completely kill germs. A germ-free seasoning liquid (including water, the same applies hereinafter) or/and ingredient materials are added to aseptically package the resultant mixture. The preservable grains thus obtained, as necessary, can be taken out of a packing material, suitably hydrated and cooked to provide cooked rice. A desired ingredient material or seasoning liquid can be added and the obtained rice is cooked or fried to afford boiled rice with assorted mixtures or Chinese dish of fried rice. Hereby the grains can be used for various dishes in the same manner as that of ordinary washed rice. In the above-mentioned process for producing the preservable grains, the germ-free seasoning liquid or ingredient materials or both are added to the raw materials after thermal sterilization at the high temperature and the resultant rices can be heated or cooked and aseptically packaged to afford the aimed preservable cooked rices preservable for a long period.