The invention discloses a method used for improving the local
flavor and
mouthfeel of rice cooked at high temperature under
high pressure, and belongs to the technical field of instant
food processing. The method comprises following steps: fresh rice is subjected to rinsing, is immersed in hot water of 96 DEG C for 10 to 15min until the rice is half cooked, and the half-cooked rice is taken out from water; rice vinegar,
peanut oil, and
trehalose are added into the half-cooked rice for uniform mixing, wherein the
mass amount of rice vinegar accounts for 1 to 2% of that of rice, the
mass amountof
peanut oil accounts for 1 to 2% of that of rice, and the
mass amount of
trehalose accounts for 0.5 to 1% of that of rice, an obtained mixture is subjected to
nitrogen-filled packing; two stage hightemperature
high pressure sterilization is adopted,
cold chain storage / transportation is adopted, and rice
retrogradation evaluation and texture measuring are carried out. According to the method, rice
steam cooking process is avoided, rice vinegar and
trehalose are added,
nitrogen-filled packaging is adopted, so that the
retrogradation phenomenon of rice in
cold chain storage / transportation process is controlled effectively. The obtained
rice product can be eaten
after treatment for 4 to 5min in a baking oven at 250 DEG C or 2 to 3min in a
microwave oven with strong fire; more than 90% elasticity, more than 95%
viscosity, and appropriate softness and
hardness are maintained after 9 months of storage, and
retrogradation phenomenon is not detected by sense organs.