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How to choose black rice? Tips for sensory discrimination of black rice

How to choose black rice? Black rice contains high fiber quality. Black rice has a long history of planting medicinal and edible black rice. The contents of vitamins, trace elements and amino acids in black rice are higher than those in common rice. Besides cooking porridge, it can also make all kinds of nutritious food and wine.

At present, there are two kinds of adulteration of black rice in the market. One is that the inferior or inferior black rice with long storage time is sold as inferior after dyeing; the other is that the common rice is sold as black rice after dyeing. Naturally, black rice will lose its color after washing, but it is not dyed. Black rice is fierce. Consumers can identify black rice from the following aspects:

A look: look at the brilliance and elegance of black rice. Ordinary black rice is glossy, with average grain size, few broken rice and burst waist (cracks on rice grain), no insects, no impurities. Inferior and inferior black rice has dim luster, uneven grain size, poor fullness, broken rice, insects and caking. About dyed black rice, because the black of black rice is concentrated in the cortex, the endosperm is still white. Therefore, consumers can scrape off all the outer cortex of the rice grain to see whether the rice grain is white or not. If not, it is very possible to dye black rice for reward.

Second smell: smell the smell of black rice. Take a small amount of black rice in your hand, give it a breath, and then smell it immediately. High quality black rice has normal fragrance and no other peculiar smell. The black rice with slight odor or mildew smell, sour smell, erosive smell and abnormal smell is inferior and inferior black rice. How long does it take to soak black rice porridge?

Third taste: taste black rice. A small number of black rice can be chewed in the raw teeth, or ground before tasting. High quality black rice has good taste, slightly sweet, and no peculiar smell. Black rice with no taste, slight odor, sour taste, bitter taste and other bad taste is inferior and inferior black rice.

Modern medicine has proved that black rice has the effects of nourishing yin and kidney, strengthening spleen and warming liver, brightening eyes and activating blood circulation.

Most of the nutrients are accumulated in the black cortex, so it is not suitable for fine processing. Brown rice or standard third class rice are suitable.

When cooking porridge, soak black rice in water for one day and night in summer and two days and nights in winter. The washing times should be less. The water for soaking rice should be boiled together with rice to keep nutrients.