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Freezing method for reviving the taste of cooked rice.

[In Japanese. / En japonais.]

Author(s) : NARUMIYA T.

Type of article: Article

Summary

A new freezing method for block-like cooked rice has lately been developed, and various freezing equipment from small scale (50 kg/h) batch type freezers to large scale continuous freezers, have recently been put to practical use. The characteristics for this freezing method and equipment are the following: revival of the taste of cooked rice after thawing; no change in stickiness and/or hardness of cooked rice without additives; usual cooking process before freezing employed; any thawing methods chosen; small change with the passage of time on the values of sensual and properties tests after thawing; inexpensive running cost of the equipment.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-0927
  • Languages: Japanese
  • Source: Refrigeration - vol. 71 - n. 822
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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