How can you tell if rice is old? How can you tell if rice is old?

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.

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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.

In recent years, some fake rice such as oil-blended, dyed (green rice, black rice or Suisen slag yellow rice, etc.), fake, and even poisoned rice on the market have made it difficult for the people to prevent when buying.

At present, most of the rice sold in the market (referring to the japonica rice in the north) is still harvested last autumn and is processed and sold after being stored for a year, that is, the so-called by the hawkers"New rice"。However, there are also some small sellers of rice, which are indeed new rice.

The biggest feature of new rice is that most of the embryos at the base of the abdomen of each grain of rice are still preserved, which is one of the main methods to identify new rice. Of course, the amount of germ retention is related to the mechanical strength and rice milling time during rice milling, and cannot be generalized, but no matter what, the new rice germ can always retain some or most of it; In the case of rice from last year or previous years, the germ of this year's rice is absent or almost impossible to find, and the germ has fallen off and has become a gap. At the same time, new rice is generally shiny, with a clear fragrance, and a certain transparency or translucency, while old rice does not.

Summary. The method of distinguishing the obsolescence of rice: at a glance: the new rice grains are uniform and shiny, and the embryo on the tip of each grain of rice is dark yellow and white; The embryo of aged rice is light brown in color.

Second smell: The new rice is fragrant, while the old rice loses its fragrance due to too long storage.

Three bites: Take a grain of new rice, and when you bite it with your teeth, it feels soft and slightly sweet; Due to the loss of a lot of moisture, the old rice is hard when bitten and has no sweet taste.

Four pinching: new rice has more moisture. When you grip it vigorously with your hands, it feels sticky, and the old rice looks like loose sand.

How can you tell if rice is old?

The method of distinguishing the obsolescence of rice: at a glance: the new rice grains are uniform and shiny, and the embryo on the tip of each grain of rice is dark yellow and white; The embryo of aged rice is light brown in color.

The second smell of the hand: the new rice is fragrant, while the old rice loses its fragrance due to too long storage. Bi Xiao's limbs bite three times:

Take a grain of new rice and bite it with your teeth to feel the texture soft and slightly sweet; Due to the loss of a lot of moisture, the old rice became hard when bitten, and the sweetness was not returned carelessly. Four pinching: new rice has more moisture.

When you grip it vigorously with your hands, it feels sticky, and the old rice looks like loose sand.

I heard that the rice given by others has been sprayed with dichlorvos to prevent insects.

Dear, the rice grains of aged rice are dark and shiny, with poor transparency, and appear rough and not clean.

Dear, it won't.

Dear, the smell of dichlorvos is poisonous, how can it be put together with food, the insect is dead, and the person who feasts may also be poisoned. Therefore, it will not be sprayed with dichlorvos.

If someone you know gives you rice, you will generally not be sprayed with dichlorvos and rising rice, you can distinguish it here, see if you are new rice or Chen Mihong, only Chen Mi Li is likely to have insects.

There is no production date for the outer packaging of rice, why.

Is it vacuum packing, if it is vacuum packing, you look at the rice bag seal together jammed paper, or some are placed in the cardboard sheet in the rice bag.

If there is no vacuum packaging, Linghanzhou may not be produced by a regular manufacturer, it may be a private one, and the bag of the regular manufacturer must be equipped with a certificate. The outer packaging is marked with the production date, production address, and contact the manufacturer information such as Dianlaoyan.

The color of the new grain is lighter and shiny than that of the old rice of the same variety, and the shell color of the grain stored for one year under the same conditions is obviously darker, and the shell color of the grain stored for three years at room temperature is significantly dark red. In addition, you can observe the husk color of the unripe grains, the new grain is green (white) and shiny, and the old grain turns yellow (smells of rice). Take a small amount of rice in your hand, take a hot breath to the rice, or rub it with your hand to heat it, and then immediately smell its smell, normal rice has a clear fragrance and no peculiar smell.

It has not been processed and has just been harvested from the paddy field and dried in the sun, so that it is the newest paddy, but it is also the easiest to identify, and the new paddy has a natural yellowish gloss.

<> the rice that has just been recovered in the ground is new rice, the rice that has just come down can not be processed, the rice has moisture and there is no way to husk, the new rice is just processed in the rice husk husk is the new rice, the moisture in the new rice particles is more than the rice newly milled by the old valley, and the viscosity is very strong when pinched by hand, the freshest rice can even be pinched tightly into a ball, and the old rice can not be pinched up like loose sand, which is more stiff.

The moisture in the new rice grains is more than that of the newly milled rice of the old valley, and it feels very sticky when you knead it vigorously by hand, and the freshest rice can even be pinched tightly into a ball, while the old rice cannot be pinched like loose sand, which is more stiff. Because the bag cannot be opened, you can only look at the product through the bag, if the color is uneven, the particles are uneven, and there are many broken grains. It means that the processing equipment is poor, or there is a problem with the product quality, and it is not recommended to buy it.

First of all, look at the color, for example, if millet is new rice, the color is golden and smooth, the particles are full, and if you add old rice, the color is dark and gray, and the particles are not full enough. The color of the new japonica rice is transparent jade, and the unripe rice grains can be seen in cyan (commonly known as green waist). The "rice eyes" (germ parts) of new rice are milky white or yellow in color, while old rice is darker or brown in color, and the surface of the rice grains has gray powder or white grooves, and the hardness of the rice is determined by the protein content.

The harder it is, the higher the protein content and the higher its transparency. In general, new rice is harder than old rice, rice with low moisture is harder than rice with high moisture, and late-season rice is harder than early-season rice.