What determines whether the rice is delicious or not
The taste of rice is mainly determined by its variety. Big rice of high quality is flexible and fragrant. In addition to varieties, other important factors affecting rice taste include: rice planting area, planting method, storage method, workshop processing technology and rice later preservation. Whether the rice is delicious or not, these factors should also be taken into account.
Varieties that affect the eating effect of rice
First of all, varieties. We often eat rice, with the simplest division, can be divided into japonica rice, indica rice and glutinous rice. In terms of viscosity, glutinous rice has the strongest viscosity, indica rice is the weakest, and japonica rice is in the middle. If it is rice, people who like to eat japonica rice will be the most, because its taste is moderate and elasticity is moderate, relatively speaking, the taste of rice is also the best.
From the point of origin, most of the rice in the north is Japonica Rice (also known as rice, hard rice, rice), while most of the rice in the south is Indica Rice (also known as southern rice, machine rice). In terms of shape, japonica rice is short and thick in shape, and its appearance is mostly "fat". The rice made by it tastes greasy and elastic, while indica rice is long and thin, and it is a full "slim body". The rice made by it is relatively loose and elastic.
Rice processing methods affecting the edible effect of rice
According to the "physiological characteristics" of Japonica Rice and indica rice, there should be different processing methods: japonica rice can process new rice after harvesting, and new rice is much better than old rice in color and taste; while some indica rice can not be processed immediately after harvesting, and rice needs 1-2 months post ripening period, and the rice processed without post ripening is soft and inelastic, after that Cooked rice will taste much better.
Because there are many varieties of indica rice, most of which are dry and hard in taste, and need to add some soft indica rice to learn from each other, most of the southern indica rice are processed by rice blending.
Rice drying affecting rice eating effect
Let's talk about the "drying" of rice. The process of drying rice will affect the taste of rice. In the drying process, due to the sudden rise and fall of temperature, the cracked grains of rice will be increased, and the rice will break when cooking, which will affect the taste of rice.
Therefore, it is more advocated that farmers delay the harvest time of rice, allow rice to rain naturally on the straw, and conduct ventilation precipitation after harvest and storage, so as to reduce the water content in rice to a safe storage level, and then process the finished rice.
The freshness of rice is an important factor affecting the taste of rice. With the increase of storage time, the fatty acid value of rice will gradually increase. If it is not stored properly, it will form moldy and yellow grain rice. The color of old rice is dark, viscosity is reduced, elasticity is poor, acidity is increased, taste is loose, and the unique fragrance of new rice is lost.
The process of storage and transportation affecting the effect of rice consumption
Finally, let's talk about the storage and transportation process of rice. The low temperature storage and transportation of rice also have a great influence on the taste of rice. In the low temperature environment, the respiration of rice is inhibited, and the oxidation rate of rice becomes slower, so it can keep fresh and delicious for a long time.
At present, the more advanced way of storage is to promote the building of a house type heat preservation warehouse in the factory, and use winter to make rice into more than 2000 tons of stacking position for storage, so that the stored rice will remain below zero temperature in summer. The rice in the sales area is also distributed by low-temperature trucks, and constant temperature warehouses have been built in various warehouses to ensure that the rice is always in low temperature before entering the supermarket.