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Rice implementation standard
The implementation standards of rice are GB/T 1354-20 18.

Regular manufacturers will carry out many inspections when producing rice, and can only circulate in the market after obtaining the inspection certificate. Rice GB/T 1354-20 18 is a Chinese national standard implemented on May 20 19, and it is under the jurisdiction of the National Technical Committee for Grain and Oil Standardization.

The implementation standard of rice stipulates the terms and definitions, classification, quality requirements, inspection methods, inspection rules and requirements for packaging, labeling, storage and transportation of rice. This standard is applicable to edible commercial rice made of rice, brown rice or semi-finished rice by grinding. In addition to implementing standards, there are product grades on rice packaging, among which the quality and taste of first-class rice are the best, the cooked rice has a unique fragrance, the worst is third-class rice, and the canteen rice is generally third-class. Those with better conditions will use second-class rice.

Selection method of rice

1, look at the color and appearance of rice.

Normal rice is uniform in size, plump and smooth, with shiny grains and normal color, with few broken rice and yellow rice. Grab a handful of rice in your hand and observe the proportion of rice with bran powder in your hand. There is little bran powder in qualified rice, so don't buy rice with more bran powder.

2. Look at the hardness of rice

Generally, new rice is harder than old rice, rice with low moisture content is harder than rice with high moisture content, and late indica (japonica) rice is harder than early indica (japonica) rice. You can take a few grains of rice and put them into the mouth to chew. Normal rice has hard and crisp teeth, while high-moisture rice has loose tissue and not hard teeth.

3. Look at the bursting of rice.

If there are one or more horizontal stripes on the rice grain, it is a burst of rice. When eating rice, it is rotten outside and raw inside, and it is best not to burst the waist. In the process of rice drying, if the method is improper, it will produce the phenomenon of waist explosion.

Baidu Encyclopedia-Rice