Korea and Japan are already eating germ rice.

Chinese rice is relatively dry, lighter, and the most important difference is that China is often eaten steamed rice (early harvest after steaming and then sun-dried to sell), Korea is directly eaten, not suitable for making fried rice, and strong, different soil quality. Korea's rice hair sticky some difference, water quality is different flavor difference, variety is a variety of rice with the Northeast Wu Chang, there is this difference.

Scientific standard name of germ rice should be called "stay embryo rice", is to stay embryo rate of more than eighty percent of the rice. Germ retention rate of eighty percent, such as the conventional production process according to the national standard grade precision rice, the germ retention rate of thirty percent are difficult to make, only the application of the patented Do not amoy rice patented technology production of patented products in order to really make it reach the retention rate of more than eighty percent, really to preserve the nutrition of the brown rice, and to retain the fresh aroma of the new rice.

Extended information

Germ rice is a natural source of human nutrition, but also microbial natural nutrient base, so the freshness, anti-microbial erosion, contamination is very important, otherwise not only talk about the nutrition, but also unhygienic.

The rice germ is very good antibacterial freshness, then the paste powder layer is also very necessary to stay together, and together with the freshness of the storage. So if you keep the germ, you should keep the flour layer. If you want to maximize the nutrients, you should make sure that the level of hygiene is up to the standard of not being able to wash, so as to avoid the loss of nutrients by washing. So the patented process of production of patented rice - retention of embryo and paste powder layer of do not panning rice must be the direction of development of rice, is the current standard rice upgrading products.