Best Practice on Freezing Cooked Rice
My company plan to produce RTE meals which is combination of cooked rice with one type of protein.
We did run a pilot project 2 months ago, and the meal especially the rice after re-heat become watery.
What we did previously we blast chill the rice, then we portion it, seal it using vacuum seal and blast freeze it to -18C.
What is your opinion if we blast chill the rice, portion, blast freeze it first before we vacuum seal. Is there any quality issues on the rice?
Please share your experience and practices.
Thank you.
WIth respect to chilling or freezing RTE products, I would like to share my past experiences about how to reduce the qulity risk
1:Conducted environment monitoring procedure,RTE products vulnerable attack by shigella and salmonella
2:Transfer products must take account into prevent cross-contamination
3:Freezing temperature monitoring
4:Push good GMP
Hi,
My company plan to produce RTE meals which is combination of cooked rice with one type of protein.
We did run a pilot project 2 months ago, and the meal especially the rice after re-heat become watery.
What we did previously we blast chill the rice, then we portion it, seal it using vacuum seal and blast freeze it to -18C.
What is your opinion if we blast chill the rice, portion, blast freeze it first before we vacuum seal. Is there any quality issues on the rice?
Please share your experience and practices.
Thank you.
What you are saying is correct because it happened with us while freezing the cooked rice it becomes watery and the rice broken , frankly we did search for a good solution but we couldent find a proper method to do then we stopped freezing the rice , it good that you post this subject here offcourse you and i will get a solution by getting sharing from others in this great forum .RegardsHygienic
Dear izanis,
WIth respect to chilling or freezing RTE products, I would like to share my past experiences about how to reduce the qulity risk
1:Conducted environment monitoring procedure,RTE products vulnerable attack by shigella and salmonella
2:Transfer products must take account into prevent cross-contamination
3:Freezing temperature monitoring
4:Push good GMP
Dear ximon 198657,
Thank you for sharing your experiences.
My main issues here is how to prevent the meal from become watery after re-heating, did quick freezing and slow freezing will gives certain effects?
thank you