What makes good rice? What kind of rice is there?

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.

Walking all over the world and the cape, it is the best in the northeast! The growth cycle of rice in Northeast China is about 180 days, which provides it with unique natural conditions, sufficient sunshine and rain, and is planted in extremely fertile black soil, rich in nitrogen, phosphorus, potassium and other mineral elements, which is extremely in line with the requirements of rice growth, irrigated with pure and pollution-free river water or well water, and has unique geographical advantages to ensure the unique quality of rice. Zhen Daoxiang is the Northeast Wuchang rice, quality and quantity.

The rice grains should be round and shiny.

Rice includes: rice, corn, sorghum rice, millet, black rice, etc.

1. Rice. Rice, also known as rice, is a food made from rice after cleaning, hulling, milling, and finishing the finished product. 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.

2. Corn. Corn (zeamaysl.).) is an annual herbaceous plant of the Poaceae family.

It is also known as bud valley, bud rice stick, maize, pearl rice, etc. Native to Central and South America, it is an important food crop in the world and is widely distributed in the United States, China, Brazil, and other countries.

3. Sorghum rice.

After the sorghum is hulled, it is sorghum rice, commonly known as millet of sorghum, reed grass, cocoon grass, cocoon seed, reed millet, etc., and the Latin is sorghum. Sorghum is one of the traditional grains in China. Sorghum is an annual herb belonging to the family Poaceae and is one of the ancient cereal crops.

4. Xiaomi. Millet, also known as millet, is called millet in the north, and millet is shelled as millet, with small grains and a diameter of about 1mm. Millet is one of the oldest cultivated crops in the world, originating in the Yellow River Valley of China and being the main food crop in ancient China.

5. Black rice. Black rice is black or black-brown, rich in nutrition, high food and medicinal value, in addition to cooking porridge can also make a variety of nutritious food and wine, known as "black pearl" and "the king of rice in the world" reputation. The most representative black rice in Yangxian County, Shaanxi Province, has the reputation of "medicinal rice", "tribute rice" and "longevity rice" since ancient times.

Wuchang rice: GB T19266; Panjin rice: GB T18824; Founder Rice:

gb/t20040。When purchasing rice, observe the implementation standards, containing GB T19266, GB T18824, GB T20040, GB T22438, any one of which is high-quality rice.

Rice is one of the foods that we eat the most in our daily lives. We can't live without it every day, and it's also a staple. The implementation standard of rice is Wuchang rice:

gb/t19266;Panjin rice: GB T18824; Founder Rice: GB T20040.

When purchasing rice, observe the implementation standards, containing GB T19266, GB T18824, GB T20040, GB T22438, any one of which is high-quality rice. As long as there are these standards on the bag, you can buy with confidence.

Mr. Xu Zhehe, an expert in rice cultivation in northern China, distinguishes ordinary rice from high-quality rice in this way:

One is the residue of drugs and contamination, as long as the test is positive, it cannot be determined to be high-quality rice.

The second is the protein content. With a limit of 7%, less than 7% is high-quality rice, the taste is good, and the lower the better; More than 7% is worse in taste, and the higher the worse, the worse.

The third is the amylose content, which is limited to 20%, the smaller the rice, the better the flexibility and elasticity of the rice, and the higher the worse.

What kind of rice is delicious, there is really no certain certainty. Different regions and not the same people, the taste is different, but for me or the rice in the Northeast is more delicious, its soft and sweet taste is really memorable, the following will introduce you to a few of my home-cooked Northeast rice, for you to choose.

As the leader of Wuchang rice, it has experienced more than 100 days of growth, and the dry matter in the rice grains has accumulated rich enough, with high nutrients and healthier to eat. The double-chain sugar content is high, and the cooked rice has a shiny surface, fragrant aroma, and a slightly sweet taste, and the delicious taste is transmitted from the tip of the tongue to the tip of the heart.

<> is produced in Yilan, located at 45 degrees north latitude, and is the world's famous rice ** belt. The nourishment of the pure terroir grows so naturally good rice, and the nutrients it contains are also more abundant, the particles of the rice are full, the texture is hard, the rice is fragrant after cooking, the grains are mellow, the taste is slightly sticky, elastic, the long chewing fragrance is mellow and long, and the taste is better

<> it is also known as Xiangshui rice, and the soil in which it grows is the slate soil formed by humus accumulation on it, which is particularly rich in minerals, organic matter and trace elements, and the rice absorbs enough nutrients. In addition, the irrigation water source comes from the high-quality water source of the upper reaches of the Mudanjiang River flowing out of Jingpo Lake, and the water quality is sweet, clear and free of industrial pollution, making it have high quality and nutritional value.

1.The first point of nutrition is that the nutritional value is different. In fact, there is not much difference between the basic nutrients of these two types of rice, such as protein, fat, dietary fiber and vitamin B1, as well as trace elements such as iron, magnesium and zinc, which are contained in both long-grain rice and round-grain rice.

The difference is that the content of vitamin B2, vitamin E, and calcium in round grain rice is more than that of long grain rice, but the content of niacin and selenium in long grain rice is higher than that of round grain rice.

2.The second difference in taste is the difference in taste, the viscosity of long grain rice is worse than that of round grain rice, so it is easy to loosen after cooking, and the steamed rice of this rice is more suitable for making fried rice, and the fried rice looks better and tastes very good. Round-grain rice is more viscous than long-grain rice, and it is more sticky after cooking, so this kind of rice is more suitable for making soup or cooking porridge to drink, the soup looks more viscous, and the taste is soft and glutinous.

3.As mentioned earlier, long-grain rice is more suitable for making fried rice, while round-grain rice is better for soup or porridge, and you can choose to buy long-grain rice or round-grain rice according to your needs.

The national standard for rice is GB T 1354, which is common to all rice and is ordinary rice.

Rice GB T1354 is the implementation standard, which is the meaning of the quality and technical requirements of rice, including definition, classification, quality, inspection, packaging and so on. This standard is applicable to edible commercial rice processed with rice, brown rice or semi-finished rice as raw materials, and is not applicable to special rice, special rice, special varieties of rice and rice with additives. Rice is divided into three categories according to the type: indica rice, japonica rice and pin-cavity glutinous rice, and glutinous rice is further divided into indica glutinous rice and japonica glutinous rice.

According to the edible quality, it is divided into rice and high-quality rice. According to the national standard GB T 1354-2018, as long as the rice meets this standard, it is good rice, and it is not "low-grade" than other rice. Of course, according to the quality of the rice, there are also grades of rice according to the GB T 1354 standard.

These four standards (GB T 19266, GB T 18824, GB T 20040, GB T 22438) rice all belong to China's rice shengdouwu geographical indication products. It mainly refers to products that are produced in a specific region, have local characteristics, and are named after geographical names after review and approval.