Rice can be divided into japonica rice, indica rice and glutinous rice. The newly harvested rice is called new rice, which has high water content. The cooked rice is sticky and delicious. Rice stored for a long time is called old rice, and its taste is slightly worse.
High-quality rice has luster, neat particles, dryness, no moth, no sand, no dust, no musty smell and peculiar smell. Inferior rice, dark in color, scattered, wet and smelly.
Q: When choosing rice, how to distinguish the quality of rice?
A: You can choose from six aspects.
1. Look at the hardness: the hardness of rice is determined by the content of protein. The hardness of rice is stronger, the protein content is higher and the transparency is better. Generally, new rice is harder than old rice, low decimeter is harder than high decimeter, and late indica rice (japonica rice) is harder than early indica rice (japonica rice).
2, look at the white belly: there are often opaque white spots on the abdomen of rice. The white spot is called "heart white" in the center of the rice and "outer white" in the outer abdomen. Belly white rice is low in protein content and contains more starch. Generally, rice with high water content, immature rice and immature rice after harvest has a big white belly.
3, look at waist explosion: waist explosion is caused by the loss of balance inside and outside after the rice grains suddenly appear heated during the drying process. Fried rice tastes rotten and endogenous, and its nutritional value is reduced. Therefore, when selecting rice, we should carefully observe the surface of rice grains. If there are one or more transverse cracks on the rice grain, it means that it is popcorn.
4. Look at the yellowing of rice grains: The yellowing of rice grains is caused by chemical reactions of some nutrients in rice under certain conditions, or by microorganisms in rice grains. The smell and taste of these yellow grains are very poor, so be sure to observe the number of yellow grains in rice when purchasing.
5. Look at the new era: the aging phenomenon of rice is serious, the color of old rice becomes darker, the viscosity decreases, and the original flavor of rice is lost. Therefore, we should carefully observe the color of rice grains. The rice with gray powder or white grooves on the surface is old rice, and the more it is, the older it gets. At the same time, pick up the rice and smell it If it smells moldy, it means old rice. In addition, see if there are insect-eaten particles in the rice. If there are moth-eaten grains and insect carcasses, it means old rice.
6. Look at the label: Consumers should also pay attention to the contents marked on the package when buying rice. For example, whether the product name, net content, manufacturer's name and address, production date and shelf life, quality grade and product standard number are marked on the package.
Q: What kind of rice do we usually eat?
In fact, rice can be divided into indica rice, japonica rice and glutinous rice.
Oil sticky rice: It is a representative rice species in indica rice. Indica rice is made of non-waxy rice, and the rice grains are generally rectangular or slender. The rat teeth on the market are sticky soft fragrant rice, extra pure fragrant rice and new late rice all belong to indica rice. Aromatic rice generally refers to Thai jasmine scented rice, which is imported indica rice made in Thailand.
Northeast rice: refers to japonica rice produced in Northeast China. Japonica rice is made of non-waxy japonica rice, and the rice grains are generally oval. Also belonging to japonica rice are long-grain fragrant rice, ecological rice, pearl rice, fragrant rice and clean rice.
Oily glutinous rice: the rice grains are slender, crystal white, high in oil content, smooth and soft, and fragrant after meals. The smell of casserole cooking is overflowing, and the rice noodles are shiny. Putting rice grains on paper will leave oil stains, so it is called oil rice.
Simiao rice is a kind of high-quality indica rice with obvious local characteristics, with beautiful appearance, long grain shape, slender, crystal white, silky rice and glassy shape; The amylose content is moderate, the texture is moderate, the cooking is smooth and delicious, the fragrance is delicious, and the rice grains are strip-shaped but not rotten.
Q: Which is better, early-maturing rice or late-maturing rice?
A: Rice can be divided into early indica rice, early japonica rice, late japonica rice and late japonica rice according to different planting time and harvest season. Generally, early indica rice and early japonica rice have relatively short sunshine time and poor taste, and their prices are lower than those of late indica rice and late japonica rice.
Q: polished rice must be good?
A: polished rice improves the hardness of rice, but loses nutrition. Rice is called polished rice after deep processing. "polished rice improves the hardness of rice, but loses nutrition. Experts believe that "the nutrition of rice will be reduced due to processing. As far as rice is concerned, there is no need to process it too finely. "
Q: Is organic rice pollution-free?
A: This requires rice producers to take practical actions. In China, as an organic food, certified organic rice should be labeled as "organic food". Experts believe that in reality, to achieve "pollution-free" organic rice, rice producers need to take practical actions.
Q: Is fine packaging just safe rice?
A: Once you find that there is no "QS" sign, remember not to buy it. "Big brand" and "fine packaging" are increasingly becoming the main factors for consumers to buy rice, so the logo and information printed on rice bags are easily ignored by consumers.
According to the general standards of food labeling in China, the product name, net content, names and addresses of manufacturers and distributors, production date and shelf life, quality grade, product standard number and "QS" mark must be marked on the package. "When buying bagged rice, you must look at the contents of the package," the expert said. "If you find that there is no' QS' sign, remember not to buy it."
As for the shelf life of rice, it is generally 6 to 12 months; Even if the storage conditions are suitable, the longest shelf life will not exceed 24 months. Therefore, the closer the rice is to the factory time, the better, preferably within three months.
Q: How far is pesticide residue rice from us?
A: Compared with fruits, vegetables and other agricultural products, pesticide residues in rice are the rarest. There is a layer of rice husk outside rice, which is more protective than other crops and can play a protective role. At the same time, go to a regular large supermarket to buy rice.
Q: Is it necessary to choose fortified rice?
A: A balanced diet also requires eating more whole grains. Nutritionally fortified rice helps to supplement iron, calcium and lysine needed by human body. What kind of people need to eat more nutritious rice? Expert advice: urban people with high work intensity and irregular diet and people living in remote areas with insufficient food varieties for a long time. A balanced diet requires eating more whole grains, and a single method of eating only nutritious rice is not desirable.