ShareFrozen cooked rice: manufacturing technique and other aspects.
[In Japanese. / En japonais.]
Author(s) : TAKEMURA K., MATSUO K.
Type of article: Article
Summary
The frozen cooked rice business, that began about 30 years ago, is faced with a transition period. A manufacturing system used to produce frozen cooked rice comprises four processes: pretreatment; cooking the rice; freezing; and packaging.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2003-2441
- Languages: Japanese
- Subject: General information
- Source: Refrigeration - vol. 77 - n. 891
- Publication date: 2002/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Vegetables;
Seeds and plants - Keywords: Generality; Cereal; Rice; Cooking; Freezing
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Influence of parboiling and freezing conditions...
- Author(s) : LEE J. H., SINGH R. P.
- Date : 1991
- Languages : English
- Source: J. Food Qual. - vol. 14 - n. 5
View record
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COOKING FLAVOUR AND TEXTURE OF RICE STORED UNDE...
- Author(s) : TSUGITA T., OHTA T., KATO H.
- Date : 1983
- Languages : English
- Source: Agric. biol. Chem. - vol. 47 - n. 3
View record
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Freezing method for reviving the taste of cooke...
- Author(s) : NARUMIYA T.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
View record
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STORAGE OF PADDY.
- Author(s) : CARRERES ORTELLS R.
- Date : 1982
- Languages : Spanish
- Source: Hoja tec. INIA - n. 44
View record
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REFRIGERATED PRESERVATION OF RICE.
- Author(s) : BISSARO F., BERTONI R.
- Date : 1989
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 43 - n. 6
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