Food is the first priority for the people, and rice is the first food. Rice is the staple food we eat the most and is known as the "first of the five grains". When you usually go to the supermarket to buy bagged rice, how do you judge the quality of rice? Faced with a dazzling array of rice, most people may choose the more expensive rice first, thinking that price is directly proportional to quality, so you are right to choose the more expensive one.

In fact, the more expensive the rice, the better. As long as there are these words on the packaging bag, no matter what brand of rice it is, it is good rice.

When buying bagged rice, you need to look at the implementation standard number: After you choose the rice variety that suits you, you need to take a look at the rice label. Here is a collection of rice’s origin information, grade and shelf life, etc. Information, the most important thing is to see if there is a national implementation standard number. This string of numbers is very important.

The current national standard for rice is: GB/T1354-2018. As long as this standard number is printed on the label, it means that the quality and hygiene of this rice meet the national requirements.

In other words, the implementation standard: GB/T1354 is ordinary rice that meets the national standards. As long as this line is written on the bag, you can buy it with confidence.

Even if the brand is small and the price is cheap, it is still good rice.

If the implementation standard on the rice bag is:

Execution standard

Standard name

GB/T19266

Wuchang Rice

GB/T 18824

Panjin Rice

GB/T 20040

Fangzheng Rice

GB/T 22438

Yuanyang Huanghuangqing

DB46/T239

Ding'an Selenium-rich Rice

DB31/T908

Songjiang Rice

Any of the above is high-quality rice, and the price will be higher than the price of ordinary rice according to "Executive Standard: GB/T1354".

In addition, there is an indication of quality level in the tag. Rice is usually divided into four grades: first grade, second grade, third grade, and fourth grade.

The price difference of rice mainly lies in its grade.

Generally speaking, every time the level of rice processing is improved, it is equivalent to removing one or two more layers of skin from the rice. Because the closer the rice is to the outer layer, the worse the taste. The finer the rice processing, the better the taste, and the corresponding price will be higher.

Grades of rice

First-grade rice:

The back groove has no skin, or the skin is not threaded, and the rice embryo and grain cortex are removed, accounting for 90% %above. Since the cortex and aleurone layer of brown rice have been basically removed from first-grade rice, the crude fiber and ash content are very low. Therefore, the rice has a high swelling capacity, a high rice yield, and good eating quality.

When buying rice, as long as there is no such word on the packaging bag, a smart person will turn around and leave

Second-grade rice:

The back groove has skin and the rice embryo More than 85% of the cases are removed from the grain and skin layers. The processing accuracy is lower than that of first-grade rice, and the eating quality, meal yield and digestion and absorption rate are slightly lower than first-grade rice.

Grade 3 rice:

More than 80% of rice has skin on the back groove and no more than one-fifth of the grain skin remains. The ash content and crude fiber in rice are higher, and the rice yield and digestion and absorption rate are lower than first-grade rice and second-grade rice.

Grade 4 rice:

More than 75% of the rice has skin on the back groove and no more than one-third of the grain skin remains. Because the rice retains a large amount of cortex and aleurone layers, the crude fiber and ash content in it increases. Although the meal yield is not as high as other grades of rice, the large amount of fiber contained in it is beneficial to human physiological functions.

When buying rice, we also take a look at the grade on the packaging so that we know what it is so that we can buy with confidence. Every time the rice tank bottoms out and I go to the supermarket to buy rice, I always worry about buying old rice or refurbished rice, so if I want to eat new rice, I need to identify it.

How to distinguish between new rice and old rice? 1st News

New rice: It has a unique fragrance of rice.

Chen rice: generally only has the flavor of rice bran. Some processed refurbished old rice will smell an obvious musty smell if the rice is sealed in a bag for about half an hour and then opened.

When buying rice, as long as there is no such word on the packaging bag, smart people will turn around and leave

Second things to look at

New rice: full surface particles and transparent color , uniform and shiny, the rice head (germ part) is milky white or light yellow, with obvious milky white dots.

Old rice: The grains are relatively broken, off-white or yellowish in color, dull and opaque. If the surface of the rice grains is gray and powdery or has white grooves, it is old rice. The more white lines and gray powder there are, the longer it takes. In addition, if there are insect-eaten grains and insect corpses, it also means that it is old rice.

Three things to bite

New rice: Put the new rice in your mouth and bite it. You will feel that the rice grains are hard and difficult to break.

Chen rice: It breaks into powdery residue when you bite it.

Four things to pinch

New rice: New rice has more moisture than old rice. Grab a handful in your hand and squeeze it hard. You will feel that the particles are very sticky and smooth and hard. It is easy to leave no residue in your hands after pinching.

Chen rice: It is very loose when pinched in the hand. Some refurbished old rice breaks into pieces when pinched, leaving a lot of white flour-like residue.

If the rice is polished with mineral oil, paraffin, etc., it will feel very greasy and sticky.

The above methods can be used when buying rice. You can collect them first and take a look at them later when you go to buy rice and don’t know which one to choose.