Balanhe Rice [Heilongjiang Yilan Specialty]

What is Balan River rice? Authentic Heilongjiang Yilan specialty: Balanhe rice

Summary:Do you want to know what Balanhe rice is? This article is a detailed introduction to the special product of Heilongjiang Yilan - Balanhe Rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Balanhe Rice. The full text takes about 5 minutes to read, mainly including the basic introduction of Balanhe Rice and its nutritional value? How to distinguish the authenticity of Balanhe rice? The awards and honors of Balan River rice, as well as the tasting and eating methods of Balan River rice

Basic Introduction to Balanhe Rice

Yilan County is one of the high-quality rice production bases in Heilongjiang Province. The Balanhe brand rice in Yinglan Township follows the regulations of green food in a series of processes such as planting, management, harvesting, and processing, and has obtained the national green food A-level certification. The surface of rice grains is shiny and crystal clear, rich in various trace elements required by the human body, making it a great gift for friends and family

1. The main component of rice is carbohydrates, which account for about 70%. It also contains a certain amount of protein, 7%~8%, vitamins, fiber, and minerals<2. The nutritional value of rice is generally balanced, with rich and complete vitamin B content. However, during the processing of rice, a large amount of nutrients may be lost. Generally speaking, the more refined the rice, the more nutrients will be lost. Therefore, the nutritional value of standard two meters is higher than that of standard one meters, and the nutritional value of brown rice is higher than that of standard two meters

3. In rice protein, alkali soluble gluten with high lysine content accounts for 80%, which is higher than other grains. The amino acid composition ratio is reasonable and close to the optimal protein amino acid ratio mode recognized by the World Health Organization. The biological value (BV value) of rice protein is 77, the protein utility ratio (PER value) is 2.2 (1.5 for wheat and 1.1 for corn), and the digestibility of protein exceeds 90%, all of which are higher than other grains. Therefore, the nutritional value of rice protein is high

How to distinguish the authenticity of Balanhe rice

Selection of Rice

1. Check Hardness: The hardness of large rice grains is determined by the protein content. The stronger the hardness of rice, the higher the protein content, and the better the transparency. Generally, new rice is harder than aged rice, rice with lower moisture content is harder than rice with higher moisture content, and late indica (japonica) rice is harder than early indica (japonica) rice

2. Look at belly white: Rice often has an opaque white spot on the belly, which is called heart white in the center of the rice grain and outer white in the outer belly. The protein content of the white part of the belly is relatively low, and it contains more starch. Generally, rice grains with high moisture content, unripe and immature after harvest have larger belly white<3. Look at the bursting waist: bursting waist is caused by the rapid heating phenomenon of rice during the drying process, which leads to the loss of balance between the inside and outside of the rice grains. Explosive waist rice is rotten on the outside and raw on the inside when consumed.

Awards and honors for Balanhe rice

1. National green food A-level certification. 2. The China Green Food Development Center has rated it as a green food. 3. Non polluting food in Harbin city

Tasting of Balan River rice

Millet and rice porridge

Material

100g millet, 50g rice

Method

1. Wash millet and rice

2. Put an appropriate amount of water in the pot, bring to a boil, and then pour in rice and millet.

3. Continue boiling over high heat, then switch to low heat and simmer for 30 minutes. In order to prevent the rice porridge from overflowing the paste pot when cooking, it is better to open the pot cover by one seam instead of tightly covering it

4. When the millet is ripe and the Congee liquid is thick, turn off the fire and serve it