How to correctly distinguish the difference between new rice and old rice?

First of all, we can grab a grain of rice and put it in our mouth, and bite it with our teeth to determine whether it is new rice or old rice, because this new rice will actually be a little harder, but for this old rice, it may be easy to bite off, and the new rice will need some effort, and the most important thing is that the psychological fragrance will be very strong. There is also we can take a paper towel to test, we have to prepare a clean paper towel, and then put some rice in this paper towel, you can clench your fist, pinch for a minute, we can take a look at this paper towel, if there will be some oil stains on this paper towel, then it means that this is inferior Shen Rice has to be renovated to show a relatively clean color, this kind of rice must not be bought, but if the paper towel is very clean, We also want to see if he has waxing behavior.

There is also that we can use our nose to smell it, in fact, this new rice and old rice its rice fragrance is not the same, because this new rice smells a more natural rice fragrance, the taste is particularly good, but not pungent, but for this kind of sinking rice, either there is no rice fragrance, or this rice fragrance is particularly light, and even smells a strange taste, it is better than Ming This kind of rice is stored for a longer time.

Answer: Hello, the color of the old rice is slightly yellow, and the new rice is whiter and the rice grains are a little transparent. In particular, the germ part is more pronounced.

Grab a handful of rice and hold it tightly, when buying rice, we can grab a handful at will, clench the palm, and then spread the hand to observe, if it is old rice, it will leave a little white chaff on the hand, and if it is new rice, this will not happen, because the overall structure of new rice will be much tighter, and it is not easy to "drop the slag".

Smell the taste, the newly produced rice will smell a faint rice fragrance, and it will smell very pleasant; Aged rice, on the other hand, smells less fragrant, and the smell of rice bran will be stronger.

Belly white: The belly white of new rice is milky white or pale yellow, and the color of old rice will be more obvious on that basis.

Reach out: Insert your hand into the rice for 10 seconds, then pull it out and observe the surface of your hand, some white flour can be blown off with a gentle blow to prove that it is new rice. And if you can't blow it off and rub it into mud, it is old rice.

Color: The new rice grains are uniform and shiny, while the old rice has white grooves and a lot of gray powder. Rice with a musty smell and insect grains belongs to old rice.

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

Sense of smell: New rice will smell the fragrance of rice when you grab it, while old rice will not.

It turns out that it's so simple to distinguish between new rice and old rice, and I just knew, did you buy the right one?

One is to look at the color. Usually the new rice is the japonica rice that was newly harvested that year, and the color of this rice is transparent jade, and the unripe rice grains will show a slight cyan color. In addition, the small "holes" on the head of the new rice, that is, the color of the germ, should be milky white or pale yellow, while the color of the old rice will become darker and even appear brown.

The second is to smell the fragrance. Experienced people know that new rice will have a strong fragrance, while old rice, even if it is freshly rolled with old grain, will not have this taste, and old rice stored for more than a year will also have a taste of rice bran.

The third is taste. Because the water content of new rice is usually above 16, after cooking, the taste is soft and fragrant, and even if the good new rice is cold, it is also soft and glutinous; Aged rice, on the other hand, has less water content and will feel much harder when eaten. Consumption reminder, if someone comes to sell new rice, you must pay attention, pay attention to the portion, and pay attention to the rice at the bottom of the packaging bag.

If rice is stored for too long, the quality will still deteriorate despite the lack of heat and mildew, which is mainly caused by colloidal aging, enzyme activity and respiration ability, and decomposition.

In daily life, it is usually identified by sensory testing: Fresh rice: The rice grains are shiny, transparent, and have a refreshing aroma inherent in rice.

When grasping the rice by hand, there is no rice bran sticking to the hands. Good rice, good luster, basically completely transparent, very small belly white, cooking rice oily, delicious, good stickiness. Chen Dami:

The rice grains have a deep luster, poor transparency, and a smell of aged rice. When you grasp rice, your hands will be covered with rice bran, especially the bran in the dorsal and abdominal grooves of the rice. Cooked rice tastes poor.

Rice with a large white belly is not sticky.

First, the appearance characteristics are different1. New rice: new rice contains a lot of water, the rice grains are full and shiny, and the germ (white spots on the rice head) is relatively complete; Aged rice is dark, yellowish, and has less luster, and the germ will be missing, and the longer it is stored, the more chips and cracks will appear on the rice.

2. Aged rice: There are cracks in the old rice, and there will be an inconspicuous white spot on the abdomen of the rice, which is called abdominal white, and the new rice will have a more obvious abdominal white, while the old rice is basically invisible. However, it is not that the more white the belly, the better, because if there is too much white belly, it means that the rice is harvested and not very ripe.

Second, the smell is different1. New rice: New rice will have a special aroma of fresh rice, which is light and naturally not pungent.

2. Aged rice: Most of the aroma of aged rice has disappeared due to long-term storage.

Third, the taste is different1. New rice: New rice has a lot of water and protein content, and the taste is hard and strong, and the taste is fragrant.

2. Aged rice: Aged rice will crack and break as soon as you bite it, and there is no fragrance.

When you buy rice, you can look at it, touch it, smell it, and bite it to determine whether the rice is new or old.

Take a look: first look at the color, the gloss of the new rice is better, the transparency is relatively high, and the color is uniform; After the long-term action of microorganisms, the surface of the rice grains will be gray and powdery, and white grooves will be produced, and the more grooves, the older the rice will be; And if there are yellow rice grains, or moth-eaten grains, it is obviously old rice.

Then you can look at the white part of the belly of the rice, and the new rice will appear milky white or light yellow; Over time, the color of the white part of the belly of the rice will darken and even turn brown.

Touch: You can grab a handful of rice, and then let go, at this time, if there is white flour on your hands, if you blow it off, it is new rice; On the other hand, if it can't be blown off, or even kneaded into mud, it is stale rice.

You can also rub the surface of the rice, if it feels as round and smooth as glass beads, it is new rice; On the other hand, if it feels notched and rough, it is stale rice.

And usually the new rice is relatively complete to the touch and has good granularity; When old rice is touched, the rice grains are scattered.

Moreover, the moisture content of new rice is relatively high, and if you knead it vigorously by hand, you will obviously feel that the rice grains are sticky, and even pinched tightly to form a ball; On the contrary, the water content of aged rice is relatively small, and it is the same as loose sand when pinched, it is more stiff.

Smell it: New rice will smell like a fresh smell of rice, while old rice will not, and even some inferior ones will have musty smells and peculiar smells.

Take a bite: The hardness of new rice is higher than that of old rice, and it will be broken and become powdery when you bite it; And the old rice is obviously a little softer when you bite into it.

The abdomen of new rice is milky white or light yellow, while the color of aged rice will become darker, and even brown color, if you look closely, there will be a small spot on the abdomen of aged rice, and the longer it is stored, the darker the color; In general, the new rice is harder than the old rice, and the late rice is harder than the earlier rice.

Hardness:New rice is harder than 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.

Yellow grains:The yellowing of rice grains is caused by the chemical reaction of certain nutrients in rice under certain conditions, or the reproduction of microorganisms in rice grains, which will affect the taste of 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.

New rice preservation tips

1. Regular ventilation. Place the rice in a cool, dry and ventilated place regularly to ventilate the rice.

2. Do not store at high temperatures. Do not leave the rice in a hot place, such as drying it in the sun, because the rice is more likely to spoil in a high temperature environment, which will affect the taste.

3. Garlic. Garlic can be broken into cloves and placed in the rice, which can prevent rice worms.

1. The taste is differentIt is recommended that users take a small amount of rice grains and rub them by hand to heat them, and then smell the smell. The new rice has a very light and natural fragrance, which smells good and is not pungent.

The freshly rolled rice in the old valley has very little fragrance, while the aged rice that has been stored for more than one year only has the flavor of rice bran and no fragrance.

2. The feel is differentNormally polished rice has a smooth feel like glass beads to the touch. Chen Mi was rough to the touch.

Polished rice such as mineral oil is greasy and oily to the touch. Some unscrupulous traders also use paraffin wax to treat aged rice, which feels sticky to the touch.

3. Different colors:It should be noted that the color of 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 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 more gray powder or white grooves, the longer they age.

Yellowing of rice grains is a characteristic of the deterioration of the quality of rice, which not only has a poor flavor and taste, but also has low nutritional value, so it should not be purchased.

The above content refers to Encyclopedia - Chen Mi.

It turned out that it was so simple to distinguish between new rice and old rice, but I regretted that I only knew it now, and I told my family to take a look.

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