METHOD FOR PREPARING INSTANT RICE HAVING TASTE, NUTRITIONAL VALUE, AND TEXTURE OF HOT POT RICE
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Jul 4, 2024
app pub date -
Apr 28, 2022
filing date -
Apr 29, 2021
priority date (Note) -
Published
status (Latency Note)
Importance
Abstract
The present application relates to a method for preparing an instant rice and an instant rice prepared thereby, wherein even when the instant rice is prepared using raw ingredients that are susceptible to microbial contamination or difficult to sterilize, the amount of microorganisms in the prepared instant rice is lower than a threshold value, and thus a sufficient sterilization effect can be achieved, and the problem of reducing Bap quality that may cause due to strict sterilization does not occur, and thus an instant rice having excellent texture and taste quality can be provided.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully