AbstractA simple standard method was developed for the preparation of native flavored rice dishes using canned concentrates as a base. Heat penetration studies were conducted at the pilot plant to prepare concentrates with chicken, codfish, pink beans, Vienna and pork sausages. The sterilization process for each concentrate was determined by graphic and numerical methods. Microbiological analyses for low acid canned products proved them to be commercially sterile and thus marketable. A taste panel evaluated the rice dishes prepared with the concentrates at 0, 2 and 4 months storage. Appearance and flavor of the rice dishes were found acceptable up to 4 months of storage.
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