How ancient people removed the husk of rice

In ancient times, it was generally used to remove the husk with a stone mill, put the rice into the stone mill, pedal the drive rod, and smash it into the stone mortar when the inclined hammer fell, and go back and forth several times to remove the skin of the rice. After peeling, use a bamboo dustpan to remove the large bran, and then use a basket to remove the fine bran, after which, it can be eaten.

Tsubaki. Handmade machines are tiring. But it is possible to separate the chaff and rice.

Many remote villages are still using this method!

Once upon a time, Chaoshan.

Township dwellers often use earth mills (a type of stone mill) to make rice.

The rice is shelled into rice, then soaked in water, and then mashed into rice powder through a stone mortar——— Chaoyu.

This process is called "Tsubaki Rice Chronicle". Most of the rice noodles made by this method are used as raw materials when the eight festivals of the year come.

"Tsubaki Rice Chronicles" is also called "Tsubaki Usu". There are two kinds of stone mortars used by folks, among which there are two hands to hold the mortar hammer, and the one that is pounded up and down is called a mortar. The other is a foot pedal supported on two supports, one end of which is a short wooden foot pedal handle, to drive the other end of the long arm wooden handle with an iron hammer head at the front end, and its iron hammer head is constantly hitting the foot mortar in a large stone mortar embedded in the ground.

The foot molars are several times larger than the hand mortars, and the work efficiency.

It is also several times higher. In the old days, neighbors and clansmen in towns and villages often pooled money to set up one or more common stone mortars to meet the emergency needs of the New Year.

After the rice is recovered from the field, it needs to go through a period of sun exposure, so that the moisture of the rice can be fully exerted, and it becomes the golden millet in our hands, although the golden one is beautiful, but it is not suitable for consumption, that is, the chaff, the farmer will go to harvest the grain when he is busy, and bite the chaff to judge the moisture content in it.

The sun-dried rice is not directly shelled, but is first put into a fan for screening to separate the debris from the many grains that are recovered, this process uses the wind and weight, the rice stalk and weeds will be blown out, and the rice will fall directly to the place of export.

After that, there is the rice cooking, which is the method used by the ancient people to turn rice into rice. The main content is to remove the husk of the beaten millet and turn it into rice, and the bran we know is the brown rice husk left over in the rice making step, and the rest is the white rice that is eaten.

Rice making is a process of separating chaff, but it is not a very complicated technique. As the most daily and common work of ancient farmers, after harvesting rice every year, every household would be self-sufficient, and obtain their own food by scooping rice, which can be said to be a specific life skill under the small-scale peasant economy.

There are not many tools for Chungmi, and compared to modern tools, Chungmi is actually a kind of strength work. In the era of no electricity, only efforts can solve various needs in life. The simplest rice is very similar to the ancient medicine pounding, with only one mallet and one container.

The next step is not unfamiliar, people use a mallet to smash the grain, crush its hard shell, and after smashing off the bran on the outside, the rice is as fine as white jade. This process is the reason why it is said to be like pounding medicine, the reason is to put rice or medicine into a container and crush it with a mallet, the difference is only to crush the herbs, and the other to mash the chaff.

In short, the rice is put into a sturdy container and pressed up and down with a wooden stick to "separate the quality wall" of the rice, and the husk can be removed and turned into rice. However, this method of rice cannot be stripped in large quantities of rice, and there are restrictions on containers and manpower.

How was rice husked in ancient times?

In the absence of modern machinery and equipment, how did people turn rice into rice on the table, after the rice was recovered from the field, it had to go through a period of sunbathing, the water of the rice would evaporate, and have a golden skin, and this layer of skin is called rice husk, the farmer uncle will pick up and bite every day to judge the moisture content of the rice.

The sun-dried rice is fed into the air blower (also called a fan) to separate the debris from the rice, first put the rice into the upper funnel, then the rice will fall into the air blower, and then turn the fan in the air drum to generate wind force, blowing the rice stalk and weeds from the rice stalk to the left outlet, and the heavier rice will slide directly to the other outlet.

Then the rice that is not mixed with impurities is put into the stone mill (also called soil husk), which is a tool to remove the rice husk, the rice flows in from the round hole above, rubs it on the flour plate, and after heavy grinding tooth friction, the rice husk will be peeled off, (the stone mill can also grind flour) When there is no rice mill, farmers are using this way to turn rice into rice.

At this time, it becomes pale yellow brown rice, this pale yellow skin is called bran, and it enters the blower again, blows the hard shell open, and passes through the stone mortar and the wooden pestle to pound the brown rice in the trough, and uses the friction of the wooden pestle against the stone mortar to remove the thin skin, and finally it becomes white rice. In fact, there are several layers on the outside of rice, which are directly removed in modern machinery, and they become bran after being crushed together.

In ancient times, it was the old society that ate rice in ancient times. In addition to the shell, there are ones, with the soles of the shoes, and rub them with the soles of the shoes we wear. Push her down, this is when it became more and more advanced later, that is, with our twist, this is early like the one in the last days, always rolling the mill, the brother pulls or the brother cat and donkey and then looks for feeding, our family feeds our own family to feed that kind of donkey, and the donkey pulls the pipe and presses it through the mill.

After pressing, this dialing out can be peeled up and broadcast, won't it become rice, and then it will be laborious, day by day, put it on the mill to grind the rice, and the sorghum. It's all about grinding and grinding legs. I've seen that kind of Mo, that is, they either call it Mo or call it a twister.

Put it in the sun and rub it with your hands after it bursts.

The ancients used a stone tool similar to a stone mill to separate the chaff, which was called a rice mill.

How to do it: There are many ways to do it in the past:

One is to use ashlar stone to chisel holes, form mortars, and pound them with a wooden pestle;

One is to make a bed, roughly digging the ground to place the stone mortar, putting a wooden pole on the shelf, the end of the pole is equipped with a pestle or a stone, and the wooden pole is pedaled with the foot to make the pestle rise and fall, remove the threshing bark, or scoop it into powder.

Later, a kind of bed that can be strengthened was invented

Millet and rice, wheat, beans, millet, collectively called five grains, when eating the seeds of these crops, it is natural to first remove the skin, this peeling process, called "licking".

Or scoop or elm, or dustpan or ravage. This sentence in "Poetry, Dazhi, Shengmin" paints us a vivid picture of ancient times. In the past, there were many ways to dig a hole with ashlar, form a mortar, and pound it with a wooden pestle; One is to make a bed, roughly digging the ground to place the stone mortar, putting a wooden pole on the shelf, the end of the pole is equipped with a pestle or a stone, and the wooden pole is pedaled with the foot to make the pestle rise and fall, remove the threshing bark, or scoop it into powder.

Later, he invented a kind of bed that can be strengthened, and Huan Tan's "New Treatise" said that it is a bed that uses the principle of the bar and pestle to "add skill", "the force of the extension of the body to practice the weight, and the benefit is ten times." The author has a double terracotta figurine in the shape of a "clever" bed.