How did rice come from? Where does the rice come from

Rice is made from the husking of the seeds of rice. Rice is a finished product made of rice after cleaning, hulling, milling, and finishing the finished product. The cleaning process is to use appropriate equipment, through appropriate technological processes and proper operation methods, to remove all kinds of impurities mixed into the rice, so as to improve the quality of the finished rice products, and at the same time use magnets to remove iron nails and iron filings in the rice to ensure production safety.

The hulling process is to use a rubber roller hulling machine or emery.

The hull is taken off by the hull of the rice and the husk is mixed with the brown rice.

Separate. The rice milling process is to use a rice mill to mill and rub brown rice to separate the cortex and endosperm, and then carry out brushing, bran, crushing, drying and other treatments, so that the required grade of rice can be obtained. Modern new rice also applies color sorting, winnowing, sterilization and dust removal, sterilization and insecticide, antibacterial, oxygen barrier, enzyme inhibition, bionic packaging and other processing technologies to make rice more hygienic and safe, fresh and nutritious, and less loss.

The protein in rice is mainly rice prominin, amino acids.

The composition is relatively complete, and the human body is easy to digest and absorb, but lysine.

The content is less. The content of minerals, dietary fiber, and B vitamins in brown rice is higher than that in polished rice.

If you are a farmer who grows rice, rice is planted with rice seeds through hard work such as seedling, transplanting, field management, etc., and the rice is harvested and then processed to remove impurities and transported to the home, farmers know that rice is not easy to come by, so we must cherish every grain of grain, do not waste and discard it casually; If you are not a farmer, you will buy it back with money; Just talk about giving points or not.

Rice is the seed of rice, which is the final product after processing through processes such as hulling and bran removal. There is a certain difference between rice and rice, but the essence is the same.

Rice is evolved from wild rice species, China is the oldest country in the world to cultivate rice, this food has been cultivated for thousands of years, and it is distributed in most parts of China.

Rice is the second largest producer after wheat, and has become an important food crop in the world for its stable yield, high yield, strong adaptability, storage resistance and convenient processing, and about half of the world's population eats this food.

Generally speaking, the hardness of rice is mainly determined by the protein content, the stronger the hardness of the rice, the higher the protein content, and the higher the transparency. In general, new rice is harder than old rice, and this food is also higher in moisture.

When buying rice, you can carefully observe the color of the rice, generally speaking, the surface of the surface is gray powder or has white grooves are old rice, the more the amount of rice indicates that the rice is old.

If the existing rice grains are too white and too bright, it may be that the mineral oil is varnished, and if the rice grains are green, it may be caused by artificial pigment staining.

1. The origin of rice, from the perspective of species distribution, about 50,000 years ago, early rice plants have appeared in Yunnan. Therefore, it is speculated that the earliest area of rice cultivation in Asia should be the Yunnan region.

2. Archaeological discoveries in Hunan Daoxian County and Wannian County in Jiangxi Province show that humans began to cultivate and eat about 13,000 years ago, and humans should have chewed the whole rice plain by mouth before the Neolithic period.

3. There is evidence of rice cultivation in the Hemudu site excavated in the lower reaches of the Yangtze River. As early as 7,000 years ago, the original inhabitants of the lower reaches of the Yangtze River in China had fully mastered the cultivation technology of rice and took rice as the main food.

4. In the middle and lower reaches of the Yangtze River, the Hemudu culture entered the Neolithic Age after about 7,000 years, and the invention of the pestle and mortar was applied, and human beings knew how to clean and separate the chaff and rice bran that were not good for eating. Shortly thereafter, it should be found that washing the slag with water is a more efficient process of removing impurities and cleaning the process, and the efficient sterilization and removal of oxidized bran layer and dust in the rice washing process are still in use, and the pestle and mortar rice making equipment is still used until the seventies of the twentieth century.

5. In the nineteenth century, the non-roller rice machine was invented, and the rice milling efficiency was greatly improved. In the mid-twentieth century, the blast rice machine came out, and the rice milling effect was greatly improved.

6. After the twentieth century, such as the rapid development of rice making technology in the Qing Dynasty, the continuous improvement of the level of automatic cleaning of photoelectric color sorting, coupled with the continuous expansion of japonica rice planting in the cold regions of the north, in 1988, the rice was produced on a large scale in the second rice factory of the Grain Bureau of Daqing City, Heilongjiang Province.

1. At the turn of the Yin and Zhou dynasties more than 3,000 years ago, rice spread from China's Zhoushan Islands to North Korea, Japan, and south to Vietnam. During the Han Dynasty, Chinese rice was introduced to the Philippines. In the 5th century AD, rice was introduced from Iran to Western Asia and then from Africa to Europe.

After the discovery of the New World, it spread from Africa to the Americas and the world.

2. Rice, also known as rice, is a food made of rice after cleaning, hulling, rice milling, finished product finishing and other processes. Rice contains nearly 64% of the nutrients in rice and more than 90% of the nutrients required by the human body, and is the main food of the people in most parts of China.

3. After long-term storage, due to the influence of temperature and moisture, various changes will occur in the starch, fat and protein in the rice, which will cause the rice to lose its original color, aroma and taste, reduce the nutrients and eating quality, and even produce toxic and harmful substances (such as aflatoxin, etc.).

4. The storage forms of rice include hairy rice, brown rice and refined white rice, the first two are in a living state and have a long storage period, while the latter is inanimate and should not be stored for a long time.