How can you tell if spoiled rice is normal rice?

1. Look. Tendon: The grooves on the side and back of the rice grains are white, and then gray-white, so they are called tendons, and the color of the rice is dark, so the rice is moldy and deteriorated.

Moldy and spoiled rice:

Normal rice: <>

2. Touch. Due to the strong respiration of rice and microorganisms, local moisture condenses, and the rice grains become moist, which is called sweating, and its hardness decreases, scattering decreases, and it can form a clump when held by hand.

3. Smell. If you smell a peculiar smell of rice, it is a fever.

The precursor of mildew, rice in the early stage of mildew, the odor is not obvious.

Take a look at the color and appearance. High-quality rice is white, shiny, translucent, and uniform in size; The color of inferior and inferior rice is white or slightly yellowish, with poor transparency or opacity, uneven size of rice grains, poor fullness, and many broken rice.

Second smell: Smell the smell of rice, take a small amount of rice in your hand, take a breath to the rice, and then immediately smell the smell. High-quality rice has a normal fresh flavor and no other peculiar smells. Rice with a slight peculiar smell or other miscellaneous flavor is inferior or inferior rice.

Three touches: the new rice is smooth, the hand touch has a cool feeling, the old rice is dark, the hand touch has an astringent feeling, the rice is seriously deteriorated, and the hand twist is easy to become powdery or fragile.

Four tastes: taste the taste of rice. You can take a small amount of rice and chew it in your mouth, or grind it before tasting it. High-quality rice has good taste, slightly sweet, no peculiar smell, no taste, slight peculiar smell, or other bad taste is inferior and inferior rice.

1. Smell:

If you smell the peculiar smell of rice, this is a precursor to fever and mildew, and the peculiar smell of rice in the early stage of mildew is not obvious.

2. Look: You can see whether the rice is mildew from the following aspects:

1. Dechaff: Due to the dampness of the rice grains, the unfinished bran skin on the adhered bran powder or the rice grains floats, and the rice grains can be seen to be rough and unclean.

2. Eye-catching: Because the embryonic tissue of rice is loose, containing more protein and fat, the mold will first erode and change the color of the embryo, commonly known as "eye-catching".

3. Tendon: The grooves on the side and back of the rice grains are white, and then gray-white, so they are called tendons, and the color of the rice is dark.

3. Touch: Due to the strong respiration of rice and microorganisms, local moisture condensation, rice grains are moist, called sweating, its hardness decreases, scattering decreases, and it can form a clump when held by hand.

1. Look at the tendons: the grooves on the side and back of the rice grains are white, and then they become gray-white, so they are called tendons, and the color of the rice is dark, so the rice is moldy and deteriorated.

Moldy and spoiled rice:

Normal rice: 2. Touch due to the strong respiration of rice and microorganisms, local water condensation, rice grains are moist, called sweating, its hardness decreases, scattering decreases, and it can be held in the hand into a clump.

3. If you smell the peculiar smell of rice, this is the precursor of fever and mildew, and the peculiar smell of rice in the early stage of mildew is not obvious.

1. Softness: The sweating part of the rice grain absorbs moisture, the moisture increases, the hardness decreases, the hand rubbing or the tooth bite is crisp and weakened, commonly known as "soft", and the unripe grain and the diseased grain appear first.

2. Fluffing: The rice grains are moist, adhere to the bran powder, or the unmilled cortex on the rice grains floats, which looks rough and not clean, commonly known as "fluffing".

3. Eye-catching: The embryonic tissue of rice is loose, containing more nutrients such as sugar, protein, and fat, and the colony appears from the embryo first, which changes the color of the embryo, commonly known as "eye-catching". The rice containing the embryo changes first, and the color is darkened, similar to the color of coffee; Embryoless, the white color disappears at first, and the hair grows (i.e., mycelium), then changes color, and then develops into a black-green color.

4. Tendon: The grooves on the side and back of the rice grains are white, and continue to develop into gray-white, such as tendons, so it is called "tendon". Generally, it appears first near the surface of the rice pile, and it becomes more obvious after ventilation and heat dissipation, and the luster decreases and darkens.

5. Peculiar smell: The peculiar smell of rice due to heat and mildew is mainly a mild musty smell emitted by microorganisms, which reduces or disappears its aroma and has a peculiar smell, which is the precursor of rice fever and mildew.

6. Sweating: Due to the strong respiration of rice microorganisms and bran powder, local water accumulation, the surface of rice grains is moist, commonly known as "sweating".

1. Smell the smell: If you smell a peculiar smell of rice, this is a sign of mold and deterioration.

2. Look at the color: fresh rice, the color is white, if the color is yellow and dark, it is not fresh.

3. Grab a handful of rice with your hands and hold it tightly, if it is a ball, it means that the rice is damp.

4. Look at whether the rice grains are bran, the unfinished bran skin on the damp rice grains will float, and the rice grains at this time are not smooth.

Smell: If you smell a peculiar smell in rice, this is a precursor to fever and mildew, and the peculiar smell is not obvious for rice in the early stage of mildew.

Look: You can see whether the rice is mildew from the following aspects, because the rice grains are wet, the bran powder adheres to the rice grains or the unmilled bran skin on the rice grains floats, and the rice grains appear rough and unclean. Because the embryo tissue of rice is looser, containing more protein and fat, the mold will erode first, making the embryo discolored, commonly known as eye-catching.

The grooves on the side and back of the rice grains are white, and then gray-white, so they are called tendons, and the color of the rice is dark.

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

2. Look at the belly white. The abdomen of rice often has an opaque white spot with an opaque skin, 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 water content is too high, and the rice is not ripe and not mature enough after harvesting, and the belly is white.

3. Look at the waist explosion. The burst is caused by the rapid heating of the rice during the drying process, and the internal and external shrinkage of the rice grains is out of balance. When popping kidney rice is eaten, it is rotten on the outside and raw on the inside, and its nutritional value is reduced.

4. Look at the yellow grains. 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.

5. Look at the new Chen. The aging of rice is heavier, the color will become darker, the viscosity will be reduced, and the original fragrance will be lost. When purchasing, you should carefully observe the color of the rice grains, the surface is gray powder or there are white groove lines of rice is old rice, the more the amount of rice is the older the rice.

At the same time, pick up the rice and smell whether the smell is normal, if there is a moldy smell, it means that it is old rice. In addition, look at whether there are insect eroded grains in the rice grains, if there are insect eroded grains and insect corpses, it also means that it is old rice.

6. Measure moisture. If there is no sound and the teeth stick to the teeth when biting, it means that the moisture content exceeds the standard.

7. Look at the color of the slippery difference. If the rice grains are gray in color and cracked, it is overheated. If the color of the rice grains is too white and slippery, it may be glazed; If it is pale green, it may be dyed with artificial colors.

8. Smell the smell. Normal rice, no peculiar aroma or peculiar smell.