Hermetically sealed fully cooked and instantly ready to eat rice, its variations and method preparation
1992
Po, R.S.
The process of preparing sterilized, fully cooked and ready to eat rice in a hermetically sealed container is done by a pouring uncooked rice grains and water into a container, hermetically sealing such a container, cooking and sterilizing the container and contents in a retort vessel for at least 50 to 75 minutes at temperature between 110-120 degrees C, cooling the container and cooked contents to a temperature of 40 degrees C and packing the product in cartons. The container is capable of being hermetically sealed and can withstand, without melting, temperatures up to 120 degrees C in a retort pressure vessel without loss of its aqueous and gaseous impermeatility.
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