Smith, 1976 - Google Patents
Process Modifications for Producing a Superior Instant Rice.Smith, 1976
View PDF- Document ID
- 10619811019660679377
- Author
- Smith D
- Publication year
External Links
Snippet
MATERIALS AND METHODS...................................................... 35 Step 1. TheSoaking Process......................................... 36 Step 2. TheCooking Methods......................................... 36 Step 3. TheDrying Methods.......................................... 37 Step 4. TheRehydration …
- 235000007164 Oryza sativa 0 title abstract description 133
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2023461C (en) | Microwavable pasta product comprising triethyl citrate and eggs and a process for preparing same | |
| EP0336571B1 (en) | A method for preparing reconstitutable refried beans containing crused and whole beans | |
| EP0393870B1 (en) | Cereal food product for hot and cold usages | |
| Smith et al. | Chemical treatment and process modification for producing improved quick‐cooking rice | |
| CENKOWSKI et al. | Physical and cooking properties of micronized lentils | |
| KR890005274B1 (en) | Process for producing dry α grains | |
| DE69834069T2 (en) | Process for making a fast-cookable pasta | |
| Anandito et al. | Shelf-life determination of fish koya using critical moisture content approach: shelf-life determination of fish koya using critical moisture content approach | |
| CA2132051C (en) | Quick cooking barley and process for preparation | |
| EP0021855B1 (en) | Process for the production of dehydrated rice | |
| JPH08294365A (en) | Production of block-like instant solid dry food | |
| US1990329A (en) | Food product and method | |
| DE60006351T2 (en) | Dried quick-cooking rice | |
| SK281383B6 (en) | Process for the production of quick cooking pasta | |
| KR20230081307A (en) | New Seasoning Method of Dried Laver with Additional Aronia Ingredients | |
| KR101416607B1 (en) | Preparation meohod of the instant dry puffing rice | |
| Smith | Process Modifications for Producing a Superior Instant Rice. | |
| EP0170404A2 (en) | Process for preparing improved commodity rice | |
| JPS6058049A (en) | Instant gruel and method for producing the same | |
| Hayakawa et al. | A study on the relationship between cooking properties of adzuki bean and storage conditions | |
| JP7413613B1 (en) | Batter mix for frying | |
| Rizk et al. | Preparation of improved quick cooking rice | |
| CA1087027A (en) | Process for preparing snack foods and the like | |
| JPH01132346A (en) | Processed grains | |
| Luh | Canning, freezing, and freeze-drying |