Method for preparing instant rice having taste, nutritional value, and texture of hot pot rice

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.

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