How to distinguish good rice from average quality rice?

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.

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, it smells faintly fragrant, it 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 content is low, you can put 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 or not, 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 not mature enough after harvesting 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, 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, open the lid and smell it;

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.

1.The implementation standard of ordinary rice is GB T 1354, which represents the meaning of general quality, and the corresponding ** will not be too expensive.

2.Wuchang rice, the corresponding implementation standard is: GB T19266.

There is also an ordinary Wuchang rice on the market, which uses GB T 1354, which is not as good as GB T 19266 and has a much worse taste.

3.Panjin rice, the corresponding implementation standard is: GB T 18824.

Panjin rice is produced in Panjin City, Liaoning Province, and is characterized by full grains, moderate length and width, green and white color, and fresh rice fragrance. In 2008, it was designated as a "special rice for the Beijing Olympic Games".

When buying, you should also look at the line of GB T 18824.

4.Founder Rice, the corresponding implementation standard is: GB T 20040. Founder rice is produced in Fangzheng County, Heilongjiang Province, and is also known as "green selenium-rich rice".

5.The corresponding implementation standard is: GB T 22438.

Yuanyang **Qing is the only one of the four high-quality rice that is not produced in the Northeast, but it is also the most "down-and-out". It is produced in Yuanyang County, Henan, is a variety introduced from Japan in the 70s, and is characterized by: the rice grains are crystal clear and slightly transparent, and the soft tendons and oily are enough after steaming, and the fragrance is good and the taste is good.