GB 1354 is applicable to processed rice, brown rice or edible commodity rice with semi-finished rice as raw material, but not to special rice, special rice, special rice and rice with additives.

The implementation standard of rice is mainly drafted by the State Grain Bureau, Wuhan Institute of Science and Technology of COFCO, Hunan Jinjian Rice Industry and Hubei Grain and Oil.

Method of selecting rice

1, smell it

(1) You can smell it with your nose first, because the taste of rice is a key point to distinguish between good and bad.

(2) If the smell of rice is fragrant and natural, it means that it is good rice; If the rice smells, it means that the quality of the rice is not good.

2. Look at this color

No matter what kind of rice it is, its color is transparent, bright and shiny, but if you see a gray or very dark color, it means that this rice is not fresh or even moldy.

3. Look at these yellow particles

(1) The yellowing of rice grains is caused by the chemical reaction of some nutrients in rice under certain conditions, or by microorganisms in rice.

(2) The flavor and taste of these yellow granules are poor, so it is necessary to observe the number of yellow granules when buying.

(3) In addition, if there are more "dead green" grains in rice grains, the quality of rice is also poor.