Suiling Rice [Heilongjiang Suiling Specialty]

What is Suiling rice? Authentic Suiling specialty from Heilongjiang: Suiling rice

Summary:Do you want to know what Suiling rice is? This article is a detailed introduction to the special product of Suiling in Heilongjiang Province - Suiling Rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Suiling Rice. The full text takes about 5 minutes to read, mainly including the basic introduction of Suiling Rice and its nutritional value? How did the history of Suiling rice come about? The production method of Suiling rice, etc

Basic Introduction of Suiling Rice

Suiling County, Heilongjiang Province, is located at the southern end of the Xiaoxing'an Mountains, with a mid temperate continental semi-arid monsoon climate. Spring returns quickly, summer is warm and rainy, and autumn is cool. The soil in the production area is fertile, and the clear water of the Nomin River naturally irrigates the rice fields in the planting base. Suiling rice has a crystal clear appearance, no evil white, a fragrant and delicious taste, and rich internal nutrition

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

The earliest rice growers in the history of rice were the Chinese ancestors in the lower reaches of the Yangtze River. As early as 7000 years ago, the primitive residents in the lower reaches of the Yangtze River in China had fully mastered the planting technology of rice and used it as their main food

The production method of Suiling rice

Rice is a finished product made by cleaning, hulling, milling, and finishing rice grains. The cleaning process is to use appropriate equipment, process flow and proper operation methods to remove various impurities mixed into rice, in order to improve the quality of rice products. At the same time, magnets are used to remove iron nails, iron filings, etc. from rice to ensure production safety. The husking process is to use a rubber roller huller or diamond sand huller to remove the husks of rice and separate them from the brown rice. The rice milling process involves using a rice mill to grind and rub brown rice to separate the skin and endosperm, and then performing treatments such as brushing, removing bran, crushing, and drying to obtain the desired grade of rice