TH8985C3 - The production process of ready-to-eat rice is packed in a sealed container using aseptic technique. - Google Patents

Abstract

DC60 (24/03/14) This invention relates to the process of producing ready-to-eat rice in containers. Completely sealed using aseptic technique That consists of steps Cleaning rice in clean rooms (clean room). Packing rice into containers. Adding water to the container by the ratio of rice to water was 1 to 1-2 parts, adding trehalose and sorbitol at 1-6% by weight of rice. Raw and then stir to melt to homogeneous To slow down the hardening of cooked rice, cooking rice in aseptic conditions It is the time it takes to destroy microorganisms or spores. The microorganisms (F value F0) for 3-5 minutes. The sterile cooked rice was taken to the sterile room. Packed the sterile cooked rice into sterile packaging. Seal the package with a vacuum system. The product is brought to a clean room, cooled and dried. The production of ready-to-eat rice is packed in a sealed container by using aseptic techniques according to the aforementioned processes. Grain obtained Only 1 time of heat in the process of cooking rice in sterile conditions As a result, the rice grains do not bloom, crumble, do not muddle or stick together. This invention relates to the process of producing ready-to-eat rice in a container. Completely sealed using aseptic technique That consists of steps Cleaning rice in clean rooms (clean room). Packing rice into containers. Adding water to the container with the ratio of rice to water is 1 to 1-2 parts. (trehalose) and sorbitol (sorbitol) of cooked rice. Cooking rice in sterile conditions. With a period of time used to destroy microorganisms or the resort The microorganisms (F value: F0) 3-5 minutes. The sterile cooked rice was brought to the sterile room. Packed the sterile cooked rice into sterile packaging. Seal the package with a vacuum system. The product is brought to a clean room, cooled and dried. The ready-to-eat rice production is packed in a sealed container using aseptic techniques according to the aforementioned processes. Grain obtained Only 1 time of heat in the process of cooking rice in sterile conditions As a result, my seeds are ripe, not blooming, crumbling, not sloppy or sticking together:

Claims (1)

1. The production process of ready-to-eat rice is packed in a sealed container by using aseptic technique that consists of steps a. Clean rice with clean water. In a clean room (clean room) B. Pack the clean rice obtained from A. into the container C. Add water to the container obtained from B. With the ratio of rice to water is 1 to 1-2 parts. D. Add Trihalose. (trehalose) amount 1-6% by weight of raw rice. And sorbitol content of 1-6% by weight of raw rice. Into the container obtained from C. And stir until homogeneous; e. Container obtained from d. In a closed container; f. Cook the rice in a closed container obtained from E. In the aseptic state by heat Ch. Water vapor pressure at 110-121 ° C for a period of 15-40 minutes with the time used to destroy microorganisms or microbial spores (F value: F0) 3-5 minutes. Sterile cooked rice obtained from F. To the sterile room without being in the sterile room; h. Contain the sterile cooked rice obtained from G. into sterile packaging By placing people outside the sterile room (sterile room) Put on clean, sterile gloves. Or yes, the machine is packed according to the specified weight; i. Seal the packaging obtained from C with a vacuum system; j. Take the product from I. Come to clean room (clean room) K. Make products obtained from J. Cools down until the temperature is in the range of 30-40 degrees Celsius. L. Blow dry the products obtained from K. And measure the moisture content of cooked rice. The moisture content is in the range of 50-70% of the moisture content.