How to distinguish the secondary sealing of rice, and is it reasonable for the rice bag to have two

The method of identifying the secondary sealing of rice is to see whether there are two sutures in the rice packaging bag, and if so, it is the second sealing. Secondary sealing is a counterfeit and shoddy product.

How to select rice:

1. Look. High-quality beige is white, shiny and translucent; The particles are neat and uniform; The surface is smooth. After breaking the rice by hand, the white substance in the heart of the rice is small.

Rice with a lot of white substance in the heart of the rice has a low protein content, and the rice with many cracks on the rice grains has a low nutritional value. Toxic beige is gray and dark in color, with uneven grains, and may have yellow grains, mold grains, or black spots. After finishing, the color of aged rice is transparent and it looks good.

2. Smell. Take a small amount of high-quality rice and put it on the palm of your hand, and your mouth is hot on the rice, and you can smell it immediately, and the new rice has a rice fragrance, and the moldy rice has a musty smell and a sour taste. Aged rice does not have a rice smell and may have a paraffin smell. The flavor of the rice is too strong.

3. Touch. High-quality rice has a cool feeling to the touch, toxic beige dark hands have an astringent feeling, and aged rice has a greasy feeling to the touch. Poor quality rice treated with paraffin wax by unscrupulous traders has a sticky feel. Rice that has been treated with industrial oil has a greasy feeling when touched by hand.

4. Taste. To taste the taste of rice, you can take a small amount of rice and put it in your mouth and chew it carefully, high-quality rice is delicious, slightly sweet, with the original aroma of rice and no peculiar smell. Rice that has no taste, slight peculiar smell, sourness, bitterness and other undesirable tastes is inferior or inferior.

The secondary sealing of rice packaging cannot be distinguished by a few threads sewn on the packaging bag. Secondary sealing means that the bag has been opened or used after it has been sealed, and then sealed again. At this time, there will be holes left in the bag after the previous sealing and then removing the stitches.

It has nothing to do with how many threads are sewn on the bag. The packaging of different rice mills will be different according to their own packaging, and one or two threads will be selected for stitching, which will be formed at one time. Therefore, the secondary sealing does not mean that there are two lines on the package, but that the packaging has been sewn again.

Just imagine, if you can tell from the packaging with two threads sewn that it is a secondary seal, it is fake rice. Then why do manufacturers who make fake rice waste more threads and sew another thread to tell you that mine is fake rice? Therefore, distinguishing the secondary seal is not to see how many threads are sewn on the package, but to see if there are traces of stitch removal.

Look at the holes, the holes do not meet the second seal, the two threads sewn at the same time are not fakes, the machine of the rice factory is sewn two threads at the same time, the Northeast rice packaging is like this, the south does not know.

Such a situation may be the imperfection of the first encounter, and the second time is added. But if there are traces of dismantling, it proves that the rice bag is used for the second time, which is unreasonable.

There are two sealing lines on it, is it reasonable? Plausible.

Try to buy a sewing once, and there will inevitably be problems with the secondary sewing.

Isn't there a counterfeit one that is sealed?

Some of the right track manufacturers seal two for anti-counterfeiting, some are indeed sealed two so as not to burst, the thread head is loosened a little pulled, sewing two on the surface to increase some time costs, but after-sales service will be less troublesome, because the seal is not good, dealers are easy to return, so it is also for their own brand and product better sales.

Prevent loose sealing wires from leaking out during handling.

If there is another row of needles near the sealing line, it is not original.

You take a good look at it, because the first one was not stitched well, so only two sews were sewn.

Prevent moisture, insects and affect the taste of rice.

It's stronger and better protected from moisture.

Difference Between New Rice and Aged Rice:

First, look at the hardness of new rice is greater than that of old rice. The harder the rice, the higher the protein content and transparency. If you bite it with your teeth when purchasing, you can tell whether it is new rice or old rice.

2. Look at the belly white The belly white of new rice should be milky white or light yellow, while the color of old rice will become darker, and even show a coffee color.

3. Look at the yellow grains The yellowing of rice grains is caused by the chemical reaction of some nutrients in rice under certain conditions, or the reproduction of microorganisms in rice grains. Such yellow-grained rice will affect the aroma and taste of the rice. The new rice grains are uniform and shiny, and the surface of the rice grains is gray powder or white grooves, which is old rice, and the more white grooves and gray powder, the older it is.

The musty-smelling and moth-eaten grains are obviously also stale rice.

Fourth, look at the white powder Insert your hand into the rice, and observe the hand surface after pulling it out, there is a little white flour, and the proof that it blows off is new rice, and the one that can't be blown off and rubbed with oil sludge is old rice or inferior adulterated rice.

Fifth, look at the moisture in the new rice particles than the rice in the new mill of the old valley, when you knead it by hand, you feel very sticky, the freshest rice can even be pinched tightly into a ball, and the old rice can not be pinched up like loose sand, more stiff. New rice smells of rice, while old rice does not.

Sixth, remind everyone that it is important that old rice can be polished, and some manufacturers polish the old rice again in order to sell the old rice.

Such rice is easy to identify, with small grains and large ash content.

How to distinguish new rice from old rice.

1.[Look at the shape].

The new rice grains are neat, the rice tendons are short, and the abdomen and basal germ can retain part or most of it.

Aged rice grains are more broken, generally have no germ, and rice tendons are longer.

2.[Look at the hardness].

New rice is harder (the harder the rice, the higher the protein content and transparency).

The hardness of aged rice is small, and you can tell whether it is new rice or old rice by biting it with your teeth when purchasing.

3.[Look at the belly].

The belly white of the new rice should be milky white or pale yellow.

The color of aged rice will become darker and even brown.

4.[Look at the color].

The new beige is transparent and jade-like, shiny.

Aged rice is gray or yellowish, dull, not transparent, the surface is gray powder or white grooves, and the more white grooves and gray powder, the more old.

5.[Look at the feel].

The new rice feels very sticky when you knead it vigorously by hand, and even the freshest rice can be pinched into a ball.

The old rice is much rougher, pinched like loose sand, and the feel is stiff. If the rice is waxed by secondary treatment, it will feel very greasy and sticky to the touch.

Tips for shopping].

When buying rice, you can insert your hand into a rice bag or rice bucket, and if there is a little white powder on your hand after pulling it out, there is no rice bran sticking to your hands, and it is new rice that will be blown away; If it is aged rice or low-quality rice, there will be more white powder, and at the same time, it will be difficult to blow off, and it will be greasy.

How can you tell if rice is old? Web Links.

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Hardness: New rice is harder than old rice, and the harder the rice, the more transparent it is, and the higher the protein content. When distinguishing, you can bite it with your teeth, and if it is hard, it means new rice, and if it is crisp, it is old rice.

Belly white: The belly white of new rice is milky white or pale yellow, while the color of old rice will become darker. Reach out:

Insert your hand into the meter for 10 seconds.

Moisture: The moisture in the new rice particles is sufficient, and it will feel very sticky when rubbed vigorously by hand, and the new rice can be pinched tightly into a ball, while the old rice is like loose sand, which is more stiff.

Sense of smell: New rice will smell the fragrance of rice when grabbed, while old rice will not. In today's focus on food safety, new rice is naturally more popular than old rice, new rice is fragrant and fresher, and the taste is better than old rice, so when you buy, you can identify new rice and old rice from the above 6 aspects.

Hello, judging the stars of rice from the color of the rice to judge the new rice, the color is relatively bright. And the color of the aged rice is dull. However, there are also unscrupulous businessmen who polish the aged rice.

In this case, you can only smell it with your nose, and the aged rice will smell moldy. There is no smell of rice.

To determine whether a rice is new or old, you can judge it based on the appearance and taste of the rice.

New rice will have a light, faint fragrance, and old rice is generally moldy and will have a moldy taste.

The appearance of the new rice is translucent and bright.

Judging the freshness of rice can start from two aspects: appearance and smell, the color of fresh rice is white, the color of old rice is dark, there is a feeling of blackening, smell the smell of fresh rice has the natural fragrance of grains and old rice has other peculiar smells.

The first is to see: the color of the new rice is transparent jade, and the green color can be seen if the grain rice is not fully ripe; The "rice eyes" of new rice are milky white or pale yellow in color, while the color of old rice is darker or brownish.

The second is smell: the new rice has a strong fragrance, and the fragrance of aged rice is much less than that of new rice, especially the old rice stored for more than one year, there is no fragrance at all, only the smell of rice bran.

The third is to taste: high-quality rice is eaten raw without ambiguity, and it is easy to bite, and the tongue can still taste the taste of starch.

The fourth is washing: high-quality rice will not produce a large number of impurities after washing, while inferior rice and some rice after processing "plastic surgery" will have a large number of impurities precipitated in the water after brewing, especially the rice with oil stains and wax stains, there will be oil floating on the water after blistering.

The fifth is grasping: after putting the rice in the bag and grasping it repeatedly, if it is high-quality rice, you can clearly see that there is a white substance around the bag and on your hands, while there will be no white substance in the aged rice.

You can pick up the rice and observe the color, the new rice is whiter and brighter, while the old rice is darker and has no luster. You can also smell the smell, the new rice has no taste, and the old rice has a strong smell.

To judge whether the rice is fresh or old, the most important thing is to see whether the appearance of the rice is relatively fresh, the color is brighter is not pure, and to smell the fragrance of rice, fresh rice will smell the fragrance of rice Aged rice does not have this fragrance, go to the supermarket to buy rice to look at the date, if the time is too long, do not choose.

The biggest feature of fresh rice is that most of the rice grains retain the germ (a small white spot), and sometimes due to the excessive force during rice milling, some of the germ of the new rice is destroyed, but most of it is always retained, and the germ is almost invisible on the old rice a few years ago. The new rice grains are shiny, transparent, and have a fresh fragrance inherent in rice, and when you grasp the rice, there is no rice bran sticking to your hands. High-quality rice has good luster, basically completely transparent, very small belly white, delicious cooking, and good viscosity.

When grasping rice, the hands will be full of rice bran, and the rice bran in the dorsal groove and abdominal groove part of the rice grain is filamentous, and the taste of cooking rice is poor.

The new rice will be translucent in color, and the old rice will be dark and dirty. There is also the fact that new rice will smell a faint fragrance, and old rice will not have a fragrance. Just like that, the freshly aged rice is judged.

There are two ways to judge the new city of rice, the first way is to smell the taste gently, if it is old rice will have a tasteless, the second way is to put it in a pot to cook, if the color of the rice soup is very light, it means that it is old rice.

When buying rice, the first thing to look at is the color of the rice, grab a handful of rice with your hands, if the color of the rice is yellowish, it may be old rice, mostly due to too long or improper storage, the yellow color of the rice may also emit a musty smell when it is serious. The color of the new rice is whiter.

If you want to judge the degree of new rice, the very simple way is to smell its taste, fresh rice will have a rice fragrance, and its color is bright white will not be dark, if those gray-white rice, it must have been released for a long time.

The simplest difference is that the quality will be different, if it is produced by a regular manufacturer, the original factory is of course the best, and the secondary packaging will not necessarily guarantee the quality.

One of them is self-sealing.

It can be sealed repeatedly.

Similar to ziplock bags.

1. Indica rice. Indica rice is made from indica-type non-waxy rice, which is called indica rice, and the grain type of rice is mostly elongated or oblong.

Indica rice is mainly cultivated and eaten in southern China, and the delicious indica rice has a refreshing, sweet (light), soft but not sticky feeling in the mouth.

2. Japonica rice. Japonica rice is made from japonica non-glutinous rice, called japonica rice, rice grains are generally oval or round, rice grains are plump and fat, and the cross-section is nearly round.

Japonica rice is mainly eaten in the north of our country, mainly produced in North China, northern Jiangsu, Shanghai and other places, and the delicious japonica rice entrance is soft and slightly sticky, sweet and delicious feeling. 3. Glutinous rice.

Glutinous rice is also known as Jiang rice in the north, it is milky white, opaque, transparent after cooking, viscous and small, generally not used as a staple food, and is mostly used to make pastries, zongzi, lantern festival and other foods.

Glutinous rice is also divided into indica japonica. The grain shape of indica japonica rice is generally oblong or elongated, milky white and opaque; Japonica glutinous rice is generally oval-shaped, milky white and opaque.

Fourth, soft rice. Soft rice is a new rice variety with low amylose content and rice quality between ordinary glutinous rice and sticky rice. Rice is moist and refreshing, does not harden after cooling, does not regenerate, is shiny, and can be eaten hot or cold, making it an excellent ingredient for making instant rice and rice snacks.