Rice consumed in daily life can be processed into various kinds of rice food according to people's needs and resources. They are rich in nutrients and have become quite popular abroad. They are loved by people.
1, strengthen rice.
US and Japanese scientists and other countries found that the use of vitamin B1 dissolved in 1% of acetic acid, and then soaked rice in this solution for 10 hours to 24 hours, the system of rice, after eating can regulate the body's metabolism and enhance digestion. This rice does not need panning, can prevent beriberi, indigestion and other diseases.
2, coated rice.
In order to prevent rice from losing nutrients while panning, the United States has developed a coated rice. It is prepared by immersing rice in a solution containing vitamins B1, B2, niacin and iron, and then drying the nutrient-absorbing rice. Then use a solution of insoluble protein, such as corn, to coat the surface of rice grains with a thin film. In this way, when rice is washed with cold water, its nutrient content will not be lost. When cooking, due to the high temperature, the film melted and the nutrients absorbed by the rice were uniformly removed from the rice.
3, fast cooked rice.
This is a new type of rice product that is popular in Southeast Asia. It is to remove the sundries from the general rice, grind it, heat it to cooking, and then dehydrate it. When eating, it takes only a few minutes to heat and it is as convenient as eating fast food.
1, strengthen rice.
US and Japanese scientists and other countries found that the use of vitamin B1 dissolved in 1% of acetic acid, and then soaked rice in this solution for 10 hours to 24 hours, the system of rice, after eating can regulate the body's metabolism and enhance digestion. This rice does not need panning, can prevent beriberi, indigestion and other diseases.
2, coated rice.
In order to prevent rice from losing nutrients while panning, the United States has developed a coated rice. It is prepared by immersing rice in a solution containing vitamins B1, B2, niacin and iron, and then drying the nutrient-absorbing rice. Then use a solution of insoluble protein, such as corn, to coat the surface of rice grains with a thin film. In this way, when rice is washed with cold water, its nutrient content will not be lost. When cooking, due to the high temperature, the film melted and the nutrients absorbed by the rice were uniformly removed from the rice.
3, fast cooked rice.
This is a new type of rice product that is popular in Southeast Asia. It is to remove the sundries from the general rice, grind it, heat it to cooking, and then dehydrate it. When eating, it takes only a few minutes to heat and it is as convenient as eating fast food.