Red rice, as the name suggests, is red in color. In fact, when mature, it is brownish-red; its other names include red rice, red rice mold, red glutinous rice, etc. It is a fermented rice. Purely natural food additives, here is some content about the efficacy and functions of red rice that I have compiled for you. I hope it can help you.

Basic introduction to red rice

Red rice is a red rice produced by the mycelium of the Aspergillus family fungus Red Oryzae parasitizing on japonica rice.

Efficacy and function of red rice

Red rice is sweet in taste and warm in nature; it returns to the liver, spleen, stomach and large intestine meridians. Promotes blood circulation and removes blood stasis; strengthens the spleen and eliminates food. Main symptoms include food stagnation, abdominal distension, red and white diarrhea, postpartum lochia, and bruises.

Red rice is pink in color, waxy, has long grains, aroma, and contains different trace elements. Red rice wine made from red rice is very popular among women because it has the same red color as red wine. It has a mild taste and a good aftertaste. Experiments have proven that red rice can increase plasma high-density lipoprotein cholesterol (HDL) and improve the body's antioxidant capacity. It is also of great significance in the prevention and treatment of AS and other chronic diseases. This discovery is of great value in improving the antioxidant level in the body through normal diet and preventing and treating chronic diseases caused by elevated oxidative status.

Since the 21st century, through animal experiments and clinical trials, it has been initially proven that special rice such as black rice and red rice can scavenge free radicals, delay aging, improve iron deficiency anemia, resist stress responses, and regulate immunity. Various physiological functions. Black rice pigment is also a natural pigment, non-toxic, and retains a variety of rich nutrients in plants. It can not only be used as a food coloring agent, but also has a variety of health care functions. The main physiological functions of the functional factor flavonoids in black rice are Vp, that is, maintaining normal osmotic pressure of blood vessels, reducing blood vessel fragility, preventing blood vessel rupture and hemostasis; antibacterial, lowering blood pressure, inhibiting cancer cells and anti-cancer Function; improve myocardial nutrition, reduce myocardial oxygen consumption, etc. Black rice pigment has a scavenging effect on hydrogen peroxide, and can also scavenge superhydroxyl free radicals and superoxide anion free radicals.

How to eat red rice

1. In cooking, red rice is widely used and can be used for cooking and dyeing, such as Jiangsu famous dishes The production of cherry meat and Wuxi pork ribs;

2. Can be used in the production of roasted pork and soy-braised foods, such as Guangdong barbecued pork and certain brine;

3. Can be used in the production of red sausage Red is also often used in the production of porridge, rice, pasta, fermented bean curd, pastries, candies, preserves, etc. Mimi;

5. When using red rice, you need to pay attention. The dosage should not be too much, otherwise the taste will be bitter. However, you can add some sugar to remove acidity and relieve bitterness;

6. The production process of red rice includes soaking rice, steaming rice, drying rice, inoculating, pushing koji, kneading koji, spreading it on top, spraying water to mix koji, and drying koji in the sun. Generally, it takes about 4 days from the time the rice is cultured to the time when the koji is produced. The appearance of the red rice grains will all turn purple, and it is ready after drying or drying. In the finished red rice, there are still some color bacteria that continue to ferment, eventually making the remaining white heart in the red rice red. Therefore, there is a folk saying that aged red rice is better than new.

Selection of red rice

Red rice is oblong, elliptical cylindrical or irregular, slightly flat, 5-8mm long, 2-3.5mm wide, and thick 1.5-3mm. The surface is purple-red or brown-red, uneven, and some have shallow vertical and horizontal textures. It is brittle, easy to break along the transverse grain, the cross section is flush, the edges are red to dark red, the middle is slightly concave, and it is white to light red. It has a peculiar smell, light taste, and slightly sweet taste. It is better to be red, translucent, crispy, and aged for a long time.

Storage of red rice

Red rice is susceptible to moisture. Once it gets damp, it will be infected by harmful microorganisms, gradually become moldy, and clumps with insects. Therefore, it should be stored in a Place in a dry environment.