摘要
本文针对日式方便米饭的粘袋、黄斑、散落性差、易破袋等质量缺陷，在工艺上进行改进，将生米加水填袋经高压杀菌改进为熟米填袋常压杀菌，提高了产品质量。
The paper introduced the technological improvement of qualicty of Japaneseconvenient rice on cloggy bag,yelloe spot,poor dispersibility,bag broken easily,etc.The productive technology was improved,therefore raw rice plus water fill-up bagsby autoclaving changed for cooked rice fill-up bags by sterilization at atmospheric steam,thequality was improved.
出处
《宁夏农学院学报》
1996年第3期86-88,共3页
Journal of Ningxia Agricultural College
关键词
日式
方便米饭
工艺改进
蒸煮袋
填袋
杀菌
convenience rice steam-cooked bagfill-up bag sterilization
