Polished rice hazards:
Many people have such misunderstandings that when selecting rice, the rice with brighter colors is the standard for high-quality rice. However, experts advise: Polished rice is a big hazard because over-polished rice may be caused by moldy rice being over-polished. .
After the initial processing of non-polished rice has a white powder, looks uneven color, a grain of rice with translucent, white and even yellow rice bran and other color doping, and even easy to people think that it is moldy rice.
The polished rice looks evenly translucent and beautiful. It is definitely not a good-looking rice that is a good quality rice. Because there is a layer of film rich in trace elements outside the rice, if the polishing is excessive, the film will be worn away, reducing the nutritional content of the rice. Unpolished rice is more nutritious because it retains the powder of the membrane.
Over-polished rice also hides some unlawful means by illegal small manufacturers. Some small factories polish Chen Mi and moldy rice. Through polishing, Chen Mi can sell a new rice price. More unscrupulous elements, after moldy rice polishing, the rice surface deterioration of the part removed, the rice has become much brighter, and then doping in normal rice sold.
Consumers in particular need to beware of criminals incorporating mineral oil in their polishing. According to the regulations, rice polishing can only use water as a medium, but the addition of mineral oil can make metamorphic rice brighter.
If you use vegetable oils or even mineral oils for polishing, it will not only lead to changes in the quality of rice, but will also make rice that can be eaten into "poisonous rice."
Consumers can identify by looking, smelling, and touching: “If you insert your hand into rice, take it out and observe it. There is a little white flour. The proof that blows away is the new rice. The light blow can not afford to leave and the muddy muddy is Chen. Rice or poor adulterated rice. Although poor quality rice is bright but beige is dark, it smells like a greasy smell.â€
There are also some rice that are added with artificial flavors to make ordinary rice fake rice or Chen Mi like new rice. Since the fragrance of the rice can be preserved for a maximum of two to three months after the rice is opened, it is necessary to add a certain amount of flavor in order to allow Chanmi who has been stored for a while to become a new rice.
The new rice has a natural fragrance and the rice has no aroma. Unscrupulous traders will use synthetic flavors in the rice to impersonate the new rice, but its aroma is different from the natural fragrance of rice. It can be discerned with a little attention.
Three methods for picking rice
1, rice belly often has an opaque white spot, known as "abdominal white." Part of the rice belly white protein content is lower, the starch content is higher, satiety is lower. If a grain of rice has white belly, it is better, but if the belly is too white, it means that the rice may not be mature enough, and it is often the result of harvesting. Therefore, consumers can choose to have less belly white rice. Such rice has higher nutritional value and satiety.
2, in the selection of rice, you can grasp a handful of rice and then release, observe whether the hand is sticky lotus root powder, if it is a new rice hand is basically no powder, sticky hand; the other hand is Chen Mi, need to be careful to buy.
3, take a few grains of rice into the mouth and chew, normal rice, sweet, no smell.
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