Every time I go to the supermarket to buy rice, it feels like old rice, how to choose new rice?

How to distinguish new rice from old rice.

The new rice grains are shiny, transparent, and have the inherent flavor of rice. Smooth to grip. The abdomen, base, and germ of the rice grain can retain some or most of it.

The belly white (the milky white part of the rice grain) is very small. The rice is oily, delicious, sticky, and fragrant. Aged rice grains have no germ, dark luster, poor transparency, and will stick to bran powder when grasping rice, which has the taste of aged rice.

The taste of rice is poor, and the stickiness of rice with a large white belly is poor. If there is mildew, you can smell musty.

Distinguish between the quality of the rice.

1. High-quality rice.

High-quality rice is bluish-white, shiny, and translucent. The rice grains are uniform, firm and plump, the grain surface is smooth and complete, there are few broken rice, no burst waist (cracks on the rice grains), no belly white (belly white is due to the lack of protein due to the immaturity of rice, more dextrin), no insects, and no impurities. It has a normal rice fragrance, slightly sweet taste, and no peculiar smell.

2. Inferior rice.

The color of secondary rice is white or light yellow, the transparency is poor or opaque, the size of the rice grains is uneven, the fullness is poor, the broken rice is more, there is a burst waist and a white belly, the grain surface is hairy, insects, and impurities. The fragrance is not obvious or tasteless.

3. Inferior rice.

The surface of the mildewed rice grains of inferior rice is green, yellow, gray-brown, black, etc. There are caking, mildew, mold filaments on the surface, and loose tissues. Smell mildew, sour, rotten or other peculiar smells. Sour, bitter or other unusual taste in the mouth.

There are tricks to buying rice.

Look: Normal rice grains are uniform in size, plump and smooth, and shiny. If the color of the rice grains is abnormal, such as blue-green or dull color, yellow or light black stains in the depressions, and few white components in the bud germ, it may be oil-mixed rice or aged rice.

Touch: Insert your hand up and down several times in the rice, if there are rice noodles, bran and other sundries left on your hand, it is normal rice; If your hands are smooth, greasy, shiny, and powder-free, it may be oil-blended rice.

Smell: Take a small amount of rice and rub it with your hands to heat, and then smell its smell, good rice has a clear fragrance and no peculiar smell.

Product: Take a few grains of rice and put it in your mouth and chew it carefully, the taste of good rice is slightly sweet and has no peculiar smell.

Soaking: Buy a small amount of rice and take it home, soak it in a small amount of hot water for 5 10 minutes to see if there will be more impurities, oil stains, and wax stains. If you can feel a clear greasy feeling when you have soaked rice by hand, or if there are oil spots floating on the water surface, it is oil-mixed rice.

1.The new rice is white and transparent, and the color is normal.

2. The higher the hardness, the higher the protein content and the higher the transparency.

3. The rice will be different depending on the processing conditions, such as fracture.

4. The new rice is relatively clean and less ash.

Don't buy bulk rice bought in the supermarket, be sure to pick the bagged rice with the brand, because the bulk rice in the supermarket is directly touched by many people, which will be more unhygienic, and the new and old rice is not specifically marked.

First, look, the new rice has a sparkling texture, the old rice is relatively dull, and the glossy new rice is better.

Second, smell, the new rice has a strong fragrance, and the old rice basically has no fragrance.

Third, touch, the new rice feels more oily, the surface is smooth, the old rice is slightly rough in the hand, and there is often a little powder left on the hand after rubbing it by hand.

It is produced in Wuchang City, it is rich in nutrients, full of particles, bright color, it tastes more fragrant, soft and glutinous sweet, and in the planting process, does not use any pesticides, fertilizers, growth regulators, additives and other substances, completely follows the laws of nature and ecological principles, is the representative of high-quality rice at present.

It is produced in Yilan County, with its unique climatic conditions and geographical environment, abundant water resources for irrigation, giving birth to its extraordinary qualities. The rice grains are full and hard, and the color is as bright as jade. The rice is soft and glutinous, sweet, and fragrant, and the rice is oily and gorgeous, and the leftovers do not come back to life.

It is also called Xiangshui rice, the content of trace elements in the soil where it is planted is more abundant, its rice grain weight is like sand, the slurry is like milk, the steamed rice oil is bright and fragrant, soft but not sticky, the taste is delicious, the content of collagen and vitamin E is very high, all kinds of factors make it have a unique edible value

New rice is generally whitish with a fresh fragrance. The color of the aged rice is yellowish, and there may be some small insects on it, which does not look very shiny.

There is a big difference between new rice and old rice: first smell the taste, the new rice will have a faint rice fragrance; Looking at the color, the new rice looks oilier and more transparent than the old rice; And the new rice grains are very complete.

If it is new rice, the color is very shiny, because if the old rice is left for a long time, there will be a precipitated white substance.

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 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 the one that can't be blown off and rubbed with mud is stale 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 moisture in the new rice particles is sufficient, and it will feel very sticky when rubbing it vigorously by hand, and the new rice can be pinched tightly 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.

New rice is good.

In terms of its nutrition and taste, all aspects of new rice have advantages over old rice, new rice because it is very fresh, the nutrients are well preserved, basically there is no loss, protein, calcium, iron, zinc and other nutrients are high, because of the long time passed in the old rice, the nutrients have been lost, and the content of protein, calcium and so on will be reduced.

In terms of taste, new rice has a faint rice fragrance, and this fragrance can be stored for about 3 months, and after three months, the fragrance will gradually be lost, so the taste of new rice is not as fragrant as old rice. Babaogong rice is produced according to the sales volume, it is produced every month, the production date will not exceed the current month, and the rice of each month is new, which ensures the freshness of the rice.

Introduction of rice

Rice, also known as rice, is a food made from rice after cleaning, hulling, milling, and finishing the finished product. Rice is the main food of the people in most parts of China.

Rice protein contains less lysine and threonine, so it is not a complete protein, and its nutritional value is not as good as that of animal protein. However, eating rice at lunch and dinner is more beneficial to people than pasta**. In the southern part of our country, people generally eat rice as a staple food, while in the north it is very different.

In the middle and lower reaches of the Yangtze River, about 7,000 years later, human beings entered the Neolithic Age, and the invention of the pestle and mortar was applied, and human beings knew how to clean and separate the chaff and rice bran that were not suitable for eating. Soon after that, it should be found that water washing is a more efficient process to remove impurities and clean up, and the efficient sterilization and removal of oxidized bran layer and dust in the rice washing process is still being used.

1. Look: 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) of new rice are milky white or yellow, while old rice is darker or brown, and there are gray powder or white grooves on the surface of the rice grains, and the more gray powder or white grooves, the longer they age.

2. Smell: Take a small amount of rice grains, rub them with your hands, 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 old rice stored for more than one year only has the flavor of rice bran and no fragrance.

3. Touch: Normal polished rice has a smooth feeling 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 will also treat aged rice with paraffin, which feels sticky to the touch.

4. Taste: The hardness of 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. When choosing, you can bite it with your teeth to feel the hardness of the rice grains, and the quality of the rice with high hardness is better.

New rice]: Newly harvested rice of the year, processed by hulling, polishing and other processes. Its biggest feature is that it has a strong rice fragrance. The rice steamed with new rice is crystal plump, sticky and chewy.

Chen Mi]: As the name suggests, Chen rice is rice in the next year. During storage, due to factors such as temperature, humidity, oxidation, and insect infestation, it is slightly inferior in terms of appearance and nutrition, and the texture and taste are not the same in the mouth.

Is your rice new or old?

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.

The difference between new rice and aged rice is different in hardness, belly white, color and luster.

The new rice grains were more uniform and shiny, while the old rice had white grooves and more gray powder. The belly white of new rice is pale yellow or milky white, while the color of old rice is darker; The hardness of new rice is much greater than that of old rice.

We can bite it with our teeth when we distinguish rice, the harder texture is new rice, the crisper texture is aged rice, and some aged rice has a musty smell. Cooked new rice is rich and fresh, and the taste is better than that of old rice. Aged rice is a kind of rice processed from aged rice, as long as it meets the national food hygiene standards and rice quality standards, it is rice that can be eaten with confidence.