How can you tell if rice is new rice of the year?

Tools: rice, paper towels.

The method is as follows: 1. Try it by hand.

Put your hand in the rice bag and take it out, if the white powder sticking to your hand can be easily bounced off, it proves that it is new rice.

2. Try it with a tissue.

Put a paper towel on your hand, take some rice and put it on a paper towel, squeeze the rice with your hands, if the paper towel is clean, it proves that it is new rice, if there are water and oil stains on the paper towel, it may be old rice or rice that has been left for a long time.

3. Try it with the naked eye.

Pick up the rice and look closely, if the surface of the rice is smooth and white, it proves that the rice is relatively fresh. The first aged rice in the supermarket will generally undergo secondary processing, so there will be many cracks on the surface of the rice, and the color will be dark.

It's very simple, I'll teach you a set of "looking, hearing, asking, and cutting" to know the new

At a glance: the new rice grains are uniform and shiny, and the embryos on the tip of each grain are dark yellow and white; The embryo of aged rice is light brown in color. Second smell:

New rice has a fragrant aroma, while aged rice loses its fragrance due to too long storage. Three bites: Take a grain of new rice, and when you bite it with your teeth, it feels soft and slightly sweet; Due to the loss of a lot of moisture, the old rice is hard when bitten and has no sweet taste.

Four pinching: new rice has more moisture. When you grip it vigorously with your hands, it feels sticky, and the old rice looks like loose sand.

Hope you find the above helpful!

Is your rice new or old?

Smell the rice. Then rub it with your hands.

If the rice is broken badly, it is sinking rice.

If you want to distinguish between old rice and new rice, the first step is to use the naked eye to observe, to know that the color of old rice is relatively dark, and there will be more gray powder or white grooves on the surface, if the more gray powder and white grooves, it means that the rice is more old, such rice we don't want to buy back, the new rice of Zen jujube words grip source particles are very uniform, and the color is white or light yellow, the luster looks very good, there will not be too much dust, such rice, we can buy it back with confidence, The cooked rice will also be more fragrant.

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 parts) of new rice are milky white or yellow, while old rice is darker or brownish, 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.

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 aged rice that has been 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?

A: If rice is stored for too long, even if it does not become moldy, the quality will still deteriorate. In daily life, the freshness of rice is usually identified by sensory testing.

The biggest feature of fresh rice is that most of the rice grains retain the germ (a small white spot, even if the germ of the new rice is destroyed due to excessive force during rice milling, most of it will always be retained), while the germ is not visible on the old rice. The new rice grains are shiny, transparent, have a unique fragrance, no rice bran sticky, and the cooking rice is delicious; Aged rice is dark and dark, with poor transparency, and has the smell of aged rice, and when grasping rice, the hands will be full of rice bran, especially the rice bran in the dorsal groove and abdominal groove of the rice is filamentous, and the taste of cooking rice is poor.

There are many ways to identify the old and new rice, and in general, it can be summed up in a few words, that is: look, smell, touch, and taste.

Fresh rice has a good color and transparency. Of course, there are many black-hearted traders nowadays, and they often add a little oil to the rice to increase its brightness, so as to confuse the real; At this time, you can touch it with your hands, and use your hands to scratch a few times in the rice, if there is a greasy feeling on your hands, then it goes without saying that it must be aged rice. Hold the rice a few times, if it is easy to crush the rice, then the rice must have been left for a long time.

When you smell fresh rice, you can smell the unique fragrance of rice, but of course this fragrance is not the smell of fragrant rice. To distinguish it from fragrant rice. But Chen Mi did not.

If you buy rice in the supermarket, you might as well buy some first, go home and boil porridge to drink, the taste of new rice is definitely different from old rice, and then decide whether to buy it or not after tasting.

Difference Between New Rice and Aged Rice:

A look at the hardness of new rice is greater than that of 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.

Second, look at the belly white The belly white of new rice should be milky white or light yellow, while the color of old rice will become darker and even brown color.

Three look at the yellow grains The yellowing of rice grains is caused by the chemical reaction of some nutrients in rice under certain conditions, or the reproduction of microorganisms in rice grains. Such yellow-grained rice will affect the aroma and taste of the 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.

Fourth, look at the white flour Insert your hand into the rice, observe the hand surface after pulling it out, there is a little white flour, and the proof that it blows off is new rice, and the one that can't be blown off and rubs it with oil sludge is old rice or inferior adulterated rice.

Five look at the moisture in the new rice particles more than the rice newly milled by the old valley, when kneading with the hand to feel very sticky, the freshest rice can even be pinched tightly into a ball, and the old rice can not be pinched up like loose sand, more stiff. New rice smells of rice, while old rice does not.

The amount of aflatoxins varies

New rice is still old rice, teach you these tricks to distinguish, and learn not to spend money in vain again.

Quickly distinguish between new rice and old rice, just a few simple tricks, all of them are very effective and powerful.

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?

The current method of differentiation feels outdated because the means of counterfeiting are improving.