What are the characteristics of aged rice, and what are the characteristics of aged rice

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 millet is stored for a few 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 is mildewed and affected by Aspergillus flavus due to moisture and other reasons.

Pollution, that is, to become toxic and harmful rice, although this kind of rice has been milled, the appearance and color are improved, but the residue of Aspergillus flavus still exists, consumers should pay special attention and vigilance to 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.

Aged rice "makeup": Some rice bosses and rice dealers directly "makeup" on aged rice, some mixed with water, and some mixed with mineral oil.

Some are incorporated 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 Mi has a common weakness:

If the hand feels cold and slippery——— it 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 with rice, and the rice is just poured with water and has not been shaken or rubbed by hand, then the rice is plate-shaped, that is, the rice grains are bonded together with the rice grains because the surface of the rice grains is oily; 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.

The aging phenomenon of rice is heavier, the color of the aged rice becomes darker, the viscosity decreases, and the original flavor of the rice is lost.

Hello, aged rice generally has no luster, is easy to crush, and is easy to boil.

Summary. The characteristics of aged rice are yellow, dull, mildew, brittle, and easy to break.

The characteristics of aged rice are yellow, dull, mildew, brittle, and easy to break.

The difference between aged rice and new rice: 1. Color new rice: fine white or light cyan, shiny, translucent.

Aged rice: The grains of rice are dull, dull, and have a gray surface. 2. Smell of new rice:

It has a pure fragrance with no musty smell, no spoilage or odor. Aged rice: has a musty or off-flavored smell.

3. New rice in shape: the rice grains are oblong or oval, the grains are uniform and the cherries are lost, the surface is smooth, the tissue system is complete, there is a small amount of broken rice, no mildew, no insect pests, no impurities. Aged Rice:

The rice grains are yellow, dull, mildew, brittle, and easy to break. There are insect chips or impurities. 4. Taste the new rice:

After evaporation, it is sticky, sticky and fragrant, the taste is refreshing and tasteful, and it is resistant to hunger after eating. Aged rice: The viscosity is small after steaming, the taste is weak when eating, the aroma is thin, the taste is rough, and the satiety time is short.