How to distinguish the quality of rice How to distinguish the quality of rice

Look, just look at the appearance. Mainly:

1. Look at the color, whether it is fine white or light cyan, whether it is shiny or not, whether it is translucent keratin rice;

2. Look at the shape, whether the particles are neat and uniform, whether the surface is smooth, and whether the tissue is compact and complete;

3. Check whether the broken rice grains and impurities exceed the standard;

4. See if there are yellow grains of rice, mildew grains and diseased spots. Although these indicators are important, they are only the appearance of rice, and only by smelling can we smell the quality of rice.

There are three ways to smell:

1. Take a small amount of ordered rice, put it in a closed utensil, keep it warm in a warm water cup of 60 to 70 for a few minutes, and take it out, open the lid and smell its smell;

2. Take a small amount of purchased rice, put it on the palm of your hand, and smell the smell of the rice immediately with your mouth hot air;

3. Take a small amount of purchased rice, put it on the palm of your hand, rub it together with both hands, rub it until it is hot, and smell it immediately. The first of these three methods is the most standard.

Identify the quality of rice by looking at the belly white:

1. There is often an opaque white spot on the abdomen of rice, which is called "heart white" in the center of the rice grain and "outer white" in the outer abdomen. The white part of the abdomen has a lower protein content and more starch. Generally, the moisture content is too high, and the rice that is not ripe and not mature enough after harvesting is white.

Identify the quality of rice by looking at the yellow grains:

1.The yellowing of rice grains is caused by the chemical reaction of certain nutrients in rice under certain conditions, or by microorganisms in rice grains. The aroma and taste of these yellow grains are poor, so when purchasing, you must observe the amount of yellow grains of rice.

In addition, there are more "dead green" grains in rice grains, and the quality of rice is also poor.

Teach you how to tell if rice is good or bad.

Aged rice and new rice are sold together in the market, how can I buy fresh rice.

There are four key points to distinguish between good and bad rice:

1. When you smell it, high-quality rice will have a unique fragrance, which people can distinguish by smell;

2. Second taste, high-quality rice will not have a peculiar smell when it is eaten raw in the mouth, and it is easy to be bitten, and the tongue can taste the taste of starch;

3. Three grasping, after the high-quality rice is repeatedly grabbed in the bag by hand, people can clearly see that there is a white substance around the bag and on the hands, which is the characteristic of high-quality rice;

4. Four-flush, high-quality rice will not produce a large number of impurities after washing with warm water, while inferior rice will precipitate a large number of impurities in the water after brewing, and the added oil stains and wax stains will also show their original shape after blistering.

1.Look at the hardness: the hardness of rice grains is determined by the content of protein, the stronger the hardness of rice, the higher the protein content, and the better the transparency. Generally, new rice is harder than old rice, rice with low moisture is harder than rice with high moisture, and late Indica rice is harder than early Indica rice.

2.Look at the belly white: There is often an opaque white spot on the abdomen of rice, and the white spot is called "heart white" in the center of the rice grain, and it is called "outer white" in the outer abdomen.

The white part of the abdomen has a lower protein content and more starch. Generally, rice with high moisture content, unripe after harvest and not mature enough will have a large white belly.

3.Look at the burst waist: The burst waist is caused by the loss of balance between the inside and outside of the rice grains after the rapid heating phenomenon occurs during the drying process of rice.

4.Look at the yellow grains: The yellowing of rice grains is due to the chemical reaction of some nutrients in rice under certain conditions, or it is caused by rice microorganisms. These yellow grains have a poor taste and taste.

Look at the color: generally there are black spots impurities, high humidity, and can not be dispersed immediately after being kneaded into a ball in the hand, this kind of rice is likely to be contaminated with aflatoxin, and long-term intake of a small amount will cause a certain impact on the body.

Look at belly white: Generally, one end of the rice is partially white, which is belly white, the more belly white, the less protein content, and the taste is poor.

Look at the hardness: the greater the hardness of rice, the higher the protein content, and the small hardness of the starch content is relatively more, generally the higher the protein content in rice, the better.

Smell: Processed rice smells like rice, while aged rice will oxidize a small amount of fatty acids in the rice after being exposed to air for too long, which will mask the fragrance of the rice and even have a peculiar smell.

Look at the packaging: When buying packaged rice, try to buy trustworthy big brands, and often eat rice from different origins, because the mineral content of rice grown in different places is different.

1.Taste identification:

Polished rice is generally aged rice, and chemically polished rice is generally moldy.

The rice will still be a little old and moldy when you smell it carefully.

The taste is not innocent rice aroma.

2.Detrital identification:

Insert the hand seal into the rice, then grab it and rub it lightly and observe the palm.

heart, if the crumbs of rice naturally fall off from the palm of the hand, then.

This rice is less likely to have problems if crumbs.

All sticky to the palm, the adhesion is relatively strong, carefully kneaded, even.

To the point where it will have a greasy feeling, then this rice is chemically polished.

meters are more likely.

3.Color identification:

Generally rice is uniform in color, and if you look closely at polished rice, especially.

It is a polished rice with more edges and corners, and the color will be different, positive.

Zong's rice is off-white in color, while polished rice will be carried.

With some pale yellow that is extremely incompatible with the off-white, if large.

Teach you how to tell if rice is good or bad.

Aged rice and new rice are sold together in the market, how can I buy fresh rice.

Okay, the rice is very shiny, and the feel is also very good, the bad rice is not good at first glance, and the feel is not good.

Distinguish by appearance, smell, etc.

1. See whether the rice is shiny or not, and whether it is translucent keratin rice.

2. See whether the particles are full, smooth, and whether the tissue is tight and complete.

3. Check the whole bag of rice for excessive broken rice and impurities.

4. Take out some rice, puff at it with your mouth, and smell its smell.

2. High-quality rice, the rice grains are full, clean, shiny, the longitudinal groove is shallow, and the section of the rice grains is translucent white. It smells fresh, and after steaming, the rice grains are oily, chewy, and fragrant.

3. Inferior rice, the rice grains are not full, thin, the longitudinal groove is deep, dull, and the section of the rice grains is still brown or gray-white. The moldy rice grains are mostly green, yellow, gray-brown, russet, and have poor luster, loose tissue, musty smell or other peculiar smells. It tastes light, coarse, and has little viscosity.

1. Identification of the quality of rice.

1. Look at the color. High-quality rice is clear white or fine white, shiny, and translucent; Inferior rice has a poor color and a green, yellow, or grayish-brown surface.

2. Look at the grain type. The surface of high-quality rice is bright, uniform in size, firm and plump, complete, and hard, while the substandard rice is uneven in size, broken rice grains, impurities and shelled grains.

3. Look at the belly white. There is a transparent white spot on the abdomen of the rice grain, which is called "heart white" in the center and "outer white" in the outer abdomen. Rice with a small white belly is processed from rice with full grains, and rice with a large white belly is not mature enough.

4. Look at the waist explosion. Transverse cracks on the surface of rice grains are called "burst rice", and the more cracks, the worse the quality. Cooking with this rice will be "pinched", which is not only unpalatable, but also has low nutritional value.

5. Smell the smell. High-quality rice has a normal aroma, inferior rice has a peculiar smell, and low-quality rice has an old-fashioned, sour, or other peculiar smell.

2. Identification of freshness of rice.

Fresh rice is white, shiny, fresh in smell, strong in toughness, good taste and strong fragrance when cooked; However, the skin layer of aged rice becomes thicker, the luster is reduced, the rice grains are hard, brittle, and easy to break, and the taste of rice is poor and there is no fragrance.

3. Identification of rice moisture content.

Within a few days of purchase, the rice will have a musty smell and a green beige color, which is caused by the high moisture content of the rice. To judge whether the moisture content of rice is too high, the following methods can be used;

1. Visual method. Grab a small handful of rice, put it in the palm of your hand and flatten it, the normal appearance of rice is bright in color, and the grain surface is attached with a small amount of bran powder; However, high-moisture rice is darker in color and has little bran flour on the grain.

2. Dental sensory method. Take a few grains of rice and put them into the opening to chew, normal rice teeth feel hard and crisp, while high-moisture rice tissue is loose and not hard, and the tooth sound is not refreshing.

3. Tactile method. Gently insert your finger into the rice bag, if it is not easy to insert if it is not easy to insert, the moisture will be higher. Hold the rice tightly with your hands, feel smooth and sound, let go of the rice without sticking to your hands, the moisture is low; On the contrary, the moisture is high.

4. Sensory identification of toxic rice.

"Toxic rice" is made by criminals who mix old rice with industrial paraffin oil and polish it, with a bright appearance, and is packaged in some brand-name rice packaging bags, which endangers the majority of consumers. According to industry insiders, "toxic rice" is generally brighter, slippery and shiny with hand, soaked in boiling water, there is floating oil on the surface of the swill, and there will be a slight smell of paraffin oil and so on.

To identify the quality of rice, first of all, to see that its luster can not be particularly bright, but it can not be yellow, and secondly, you can also smell its smell, is there a natural rice fragrance?

There are also good and bad rice. Let's take a look at how to distinguish between good and bad rice.

01 Whether the rice is spotted or not.

Carefully observe whether the surface of the rice is spot-free, and if there are spots, it means that the quality of the rice is poor.

02 Smell the smell.

Smell the smell of rice, if there is a moldy smell, then it means that the rice has deteriorated, on the contrary, if there is a fragrant smell, then it means that the quality of the rice is better.

03 The color of the rice.

If you look closely at the color of the rice, if the color of the rice is milky white or pale blue, it means that it is good quality rice, and if it is not, it is fake rice.

04 The form of rice.

If you look closely at the shape of the rice, if there is a lot of broken or incomplete rice, it means that the rice may be old, and if most of the rice is relatively complete, it means that the rice is of good quality.

01, Heilongjiang Wuchang Rice Wuchang rice should be needless to say, it is a high-quality rice recognized by the people of the whole country, produced in the black soil of Heilongjiang, because of the high latitude of the local area, the large temperature difference between day and night, and the long growth cycle, so the rice grown not only tastes waxy, but also does not harden after cooling, but also can accumulate more nutrients and unique flavor substances of rice, so the rice fragrance is also stronger.

02. Jilin Shulan rice is recognized as a high-quality rice production area in the Northeast, and Jilin Shulan rice is very famous in the Northeast, but the brand is not as loud as Wuchang rice, so many friends do not know Shulan rice. Shulan City has abundant water sources, numerous rivers, and natural dark brown soil and black soil, the rice grown is neat and slender, with a soft and glutinous taste and a rich rice fragrance, which makes people forget it once they eat it.