How to distinguish rice and how to distinguish the label of rice?

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.

The labels of the four good rice are GB T19266, GB T18824, GB T20040, GB T22438. There are 5 kinds of rice implementation standards in China. They are GB T1354 common edible commodity rice, GBt19266 Zhen Wuchang rice, GBT20040 Founder Selenium-rich rice, GBT22438 Yuanyang ** Qing rice, GBT18824 Zhen Panjin rice.

GB T19266, GB T18824, GB T20040, GB T22438, these are all high-quality good rice.

The origin of riceAccording to historical speculation, rice was planted more than 50,000 years ago, and it was first discovered that it began in our current Yunnan region, and according to modern history, we began to cultivate rice in the middle and lower reaches of the Yangtze River, which is what we now call the land of fish and rice. The Yangtze River is rich in geographical resources, which is very suitable for growing rice, and many areas are sown twice a year.

According to the different regional soils, the varieties of rice planted are also different, so we usually buy a wide variety of rice in the market, in fact, rice becomes rice, there is also a very complicated process, from the beginning of sowing to mature harvest, the whole time and manpower is a lot of effort, this process is also very long, difficult.

1. Sniff: Take a small amount of rice, take a breath to the rice, and smell it immediately. Normal rice has a faint rice fragrance and no other peculiar smell; Whereas, low-quality rice will have a sour, moldy, or rotten taste.

2 Look: The normal surface of rice is bright and translucent, the size of the rice grains is uniform and full, there is less broken rice, no pests and impurities, no adhesion or clumping, and less belly white (the milky and opaque part of the rice grain is called belly white, which is due to the rice.

Immature, loose starch arrangement, more dextrin and lack of protein). Inferior rice is white or dark yellow in color, with poor transparency, cracks in rice grains, and more broken rice and belly white. Moldy rice grains will be green, yellow-brown or black.

3. Touch: The new rice is smooth, and the hand feels cool; Chen beige is dark, and there is a sense of astringency to the touch; Rice that is badly spoiled, twisted by hand and crumbly, or turned into powder. In order to cover up the ugliness of the rice, some unscrupulous merchants will polish the rice, that is, add a layer of mineral oil.

to increase the color of the rice. Rice with mineral oil is greasy to the touch, so poisoned rice will have a greasy feeling.

According to the national standard "Rice GB1354-2009", China's rice is divided into two levels: ordinary rice and high-quality rice.

According to the classification method of rice, it is divided into three categories:

1. Indica rice: rice made from indica-type non-waxy rice. Rice grains are generally oblong or elongated.

2. The indica rice harvest season is divided into the following two types:

Early Indica: Larger belly white, less hard particles.

Late Indica: Smaller belly white, more hard particles.

3. Japonica rice: rice made from japonica non-cowardly rice. Rice grains are generally oval in shape. According to its grain quality and japonica rice harvest season.

Refer to the following text:Premium: There is skin in the dorsal groove, and more than 85% of the grain rice skin is basically cleaned;

Standard first-class: the dorsal groove has skin, and the skin on the grain does not exceed 1 5, accounting for more than 80%;

Standard second class: the dorsal groove has skin, and the grain skin does not exceed 1 3, accounting for more than 75%;

Standard third class: the dorsal groove has skin, and the skin on the grain does not exceed 1 2, accounting for more than 70%.

The maximum amount of moisture for the purchase of rice and the standard for safe storage of water in major categories shall be prescribed by the provinces, autonomous regions and municipalities directly under the Central Government.

The limit of yellow-grained rice in all types of rice is:

Health standards and animal and plant quarantine items shall be implemented in accordance with relevant national regulations.

The above content refers to: Encyclopedia - National Quality Standards for Rice.

Here's how to tell the difference between good and bad rice:

1. The new rice is green, the old rice is white, and the particles of good rice are uniform, away from blended rice of different sizes and long circles.

2. Take the rice and put it in the palm of your hand, and the hand is simple and empty, and it smells faintly fragrant, which is high-quality fragrant rice, and the rice with too strong fragrance may be sprayed with flavor.

3. New rice is harder than old rice, new rice has high protein content, and old rice has a low content of beams, so you can put the rice in your mouth and bite it to distinguish the advantages and disadvantages of rice.

4. The germ is the life of rice, the germ of rice husk is easy to mold, not easy to preserve, there is a little germ in the rice and the germ part is not moldy is good rice.

1. Look (just look at the appearance).

1. Look at the color, whether it is fine white or light cyan, whether it is shiny, whether it is translucent keratin rice, there is often an opaque white spot on the abdomen of rice, the white spot is called "heart white" in the center of the rice grain, and it is called "outer white" in the outer abdomen, and 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 immature enough after harvest is white

2. Look at the form, whether the particles are neat and uniform, whether the surface is smooth, and whether the tissue is tight and intact rice grains

3. The hardness is 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 content is harder than rice with high moisture content, and late rice is harder than early rice;

4. See whether the broken rice grains and impurities exceed the standard

5. Look at whether there are yellow grains of rice, mildew grains and disease spots, the yellowing of rice grains is due to the chemical reaction of some nutrients in rice under certain conditions, or the microorganisms in the rice grains, these yellow grains have poor aroma and taste, so when purchasing, we 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. Although these indicators are important, they are only the appearance of rice, and only by smelling can we smell the quality of rice;

2. Smell. 1. Put it in a closed vessel, keep it warm in a cup of warm water from 60 to 70 for a few minutes, and open the lid to smell the smell

2. Put it on the palm of your hand, and smell the smell of the hot air immediately with your mouth;

3. Put it on the palm of your hand, rub your hands together, rub it until it is hot, and smell it immediately. The first of these three methods is the most standard.

Look at the color] high-quality rice is clear white or fine white, shiny, translucent; Inferior rice has poor color and luster, and the surface is green

yellow or taupe;

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.

Look at the grain type is only matched].

The surface of high-quality rice is bright, uniform in size, solid and plump, complete, and hard, while the size of low-quality rice is uneven

Broken rice has many grains, impurities and shelled grains.

Look at the burst waist] The horizontal cracks on the surface of the rice grains are called "burst waist rice", and the more cracks, the worse the quality. Cooking with this kind of rice will be "sandwiched", which is not only unpalatable, but also has low nutritional value;

Smell] High-quality rice has a normal aroma, low-quality rice has a peculiar smell, and low-quality rice has an old smell, sour smell or its mountain collapse odor.

Fresh old age refers to beige white, shiny, fresh smell, strong 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.

New rice refers to the rice milled from the millet harvested in the current year, which is characterized by bright appearance and luster, clear fragrance, good glutinousness of cooked rice, and good eating. The millet that has been stored for more than one year is called Chen Gu, and the rice milled by Chen Gu is the new milled rice of Chen Gu, which is characterized by the appearance of bright color, but lacks fragrance, and the glutinous rice cooked and the eating taste are poor. The longer the millet is stored, the worse the quality of the newly milled rice will be.

In the market, especially the small traders, the most is this kind of old grain new milled rice, such as the grain book Mengzi is not stored for many years, the appearance and color of the milled rice is close to the new rice, consumers are the most easily deceived, spend the money to buy new rice, but carry back the old grain new milled rice. To identify the newly milled rice in Chen Gu, first carefully look at the appearance and color of the rice, secondly, smell whether it has a clear fragrance, and thirdly, tentatively buy a little rice to cook at home, taste its glutinousness, and how it tastes.

Aged rice is newly milled: new rice is aged rice when stored for more than one year, which is characterized by a dull appearance, no fragrance, and poor glutinous rice and eating taste. The longer the rice is stored, the worse the quality will be.

Grinding the old rice again is the new milled rice, although the appearance and color are improved, but its quality cannot be changed. There are a lot of this kind of old rice and newly milled rice in the market, especially in small traders, and consumers are also easy to be deceived. Aged rice due to moisture and other reasons and mildew, contaminated by Aspergillus flavus, that is, it becomes toxic and harmful rice, although the rice has been milled again, the appearance and color are improved, but the residue of Aspergillus flavus still exists, consumers should pay special attention to and be vigilant against this inferior rice.

Freshly milled rice grains are significantly smaller, easy to crush, and some have "sugu gas", while mildewy, freshly milled aged rice contaminated with Aspergillus flavus always has a strong or faint musty smell, which can be used as a basis for identifying such inferior rice.

"Makeup" of old rice: Some rice bosses and rice dealers directly "make up" on old rice, some mixed with water, some with mineral oil, and some with industrial paraffin. Aged rice "makeup" does not need to be milled again, can greatly improve the appearance of color, mixed with a small amount of mineral oil or industrial paraffin, the appearance of the color can even be compared with new rice.

But this kind of "makeup" Chen rice has a common weakness: it feels cold and slippery to the touch——— which can be used as a basis for identification. You can also tentatively buy a little rice and go home for observation:

If a small amount of mineral oil or industrial paraffin is mixed into the rice, the rice has not been shaken or rubbed by hand when it has just been poured with water, and the rice is plate-shaped, that is, the rice grains are bonded together with the rice grains because of the oily surface of the rice grains; If the rice is mixed with water, it will be clear after a period of storage: there will be small rice balls, and sometimes these rice balls may also be yellow, black, and hairy.