China's nearly one billion people as a staple food rice, how to buy is good? Yesterday, at the 2011 Sichuan Provincial Food Science and Technology Week, experts and professors identified the quality of rice and the method of buying rice and were greatly concerned by the public. Some citizens believe that the brighter, lighter, and whiter the better the rice, but these appearances look glorious but seriously undermine the nutritional value of rice. According to experts, the easiest way to buy rice is to “smell two, three, and four.”

The price of a box of “gift rice” was a few hundred yuan. Yesterday, the main venue of the Grain Science and Technology Week in our province was held in Chengdu Jintang. Many rice exhibited at the scene made the public eye-catching. In addition to some ordinary rice, there are "gifts of rice" priced at several hundred yuan a box, as well as rice grown on volcanic lava tables, and organic rice imported from Japan, selling more than 50 yuan a pound.

At the scene, experts from the Provincial Grain and Oil Center Monitoring Station and the Provincial Grain and Oil Products Quality Supervision and Inspection Station stated that there is a misunderstanding among some people when they buy rice, and it is believed that the brighter and brighter the rice, the better. In fact, most of the vitamins, minerals, dietary fiber, and other nutrients in rice grains are higher in the grain and rice germ, and the brighter rice (high-precision rice) has a higher level of protein, fat, and vitamins due to over-processing. With the removal of mineral rice embryos and skin layers, nutrient content, especially trace elements, is significantly lower than that of ordinary rice. Therefore, the smaller the number of rice processing is, the better it is to promote the consumption of less bright rice, promote the consumption of brown rice, and approach the raw grain.

When picking rice, experts recommend looking at the color and appearance of rice. The normal rice should be white, transparent, and white and white with the exception of purple and black rice. Rice is most likely to turn yellow and its yellow rice has poor flavor, taste and nutritional value. The public can identify the quality of rice through simple “four strokes”.

Buy rice "four strokes":

One smell, two tastes, three catches and four rushes, a high-quality rice will have a unique scent of grain, and people can discern it through smell.

Two tastes, high-quality rice will not have peculiar smell when being eaten raw in the mouth, and be easy to be crushed, the tongue can taste some starch taste;

After three grabs and high-quality rice were repeatedly grasped by the hand in the bag, people could clearly see the white starch material appearing around the bag and on the hand. This was something Chen Chen didn't have in the "facelift";

Four punches, excellent rice washed by warm water will not produce a lot of impurities, and poor rice and some "facelift" rice in the brewing will precipitate a lot of impurities in the water, adding oil, wax stains after the bubble will appear prototype.

Rice worms preserved?

Dry seaweed solution to troubles In addition, entering the summer, the air humidity, rice is easy to absorb moisture, mold and worms. According to experts from the Provincial Grain and Oil Center Monitoring Station, because dry kelp has a strong ability to absorb moisture and has a role in killing insects and inhibiting mold, when rice is preserved, rice and kelp are mixed in a ratio of 100 to 1, and kelp is taken out after about 10 days. Let it dry, and then put it back into the rice, so that after repeated several times it will prevent mildew and insects.