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Resumen

The invention relates to a process for industrial preparation of vacuum cooked rice. According to said method, the rice is initially cleaned by decanting (1) using cold water and is then subjected to heating (2) using hot water. The rice is subsequently subjected to cooling (3) using refrigerated water and is then subjected to draining and drying (4) with microfiltrated air. The rice is then subjected to frying (5) by pulverizing it with oil at a high temperature and by mixing (6) the rice with the appropriate sauces and solids and finally performing vacuum packaging (7). After allowing a given time for maceration, the rice is cooked and sterilized (8) in a rotating autoclave.

Reivindicaciones

1. Process for the industrial preparation of rice cooked under vacuum, characterized because the rice under treatment is cleaned initially, eliminating its dirt by decanting by means of a shower with cold water, next carrying out a scalding of the rice with hot water, after which a cooling by means of a shower with refrigerated water is carried out, with later draining and drying by means of microfiltered air followed later on by a frying, by means of pulverization of the rice with oil at high temperature, mixing the rice afterwards with the sauces and solids that correspond, for the packaging of the whole under vacuum and, after a maceration phase, carrying out the cooking and the sterilization in revolving autoclave. 2. Process for the industrial preparation of rice cooked under vacuum, according to the first claim, characterized because the rice scalding is carried out with hot water between seventy and seventy-five degrees centigrade, obtaining the preparation of the rice grains to improve the final absorption of the flavours. 3. Process for the industrial preparation of rice cooked under vacuum, according to the first claim, characterized because the rice frying is carried out with oil at a temperature of about two hundred and seventy-five degrees centigrade, conferring the rice grains a resistance that allows them to tolerate long times and high cooking temperatures without deterioration. 4. Process for the industrial preparation of rice cooked under vacuum, according to the first claim, characterized because the cooking treatment and the sterilization are carried out with a progressive heating up to until temperatures that can reach a hundred and thirty-five degrees centigrade (135° C), with subsequent cooling with the help of heat exchange, getting a sterilization above 8 Fo.

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