No need to fire, no cooking utensils!8 minutes "raw rice" becomes "cooked rice"!Can the rice from the heating rice be eaten with confidence?

Without fire, electricity, and dishes, use heating packs for more than ten minutes to eat hot rice. Heating rice is long for many people. "There are many tastes, and you don't have to worry about the hygiene of takeaway. You can eat meals in about ten minutes, which is too convenient." Mr. Zhang, who lived alone two days ago, bought two more boxes. However, while enjoying convenience, he also had questions. Usually, it would take more than half an hour to cook a pot of rice. Can the rice "steamed" with the heating package "steam" really eat it?

Reporter visits: 8-15 minutes can make "raw rice" "cooked rice", but the taste of rice is different, but the taste of rice is not the same

In the advertisement of self -heating rice, many merchants will use rice in self -heating rice as a propaganda gimmick, such as "preferred five -常 在", "long -grained rice" and so on. possible.

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On the morning of September 9, the reporter came to a life supermarket in Yuhuatai District, and various self -heated food occupied a lot of shelf spaces. Mushroom beef, wide -flavored sausage, desktop braised meat ... The variety of self -heating rice is dazzling. The reporter found that there are two main methods for "cooking" rice used in thermal rice, one is to use heating packs, and the other is to brew directly with boiling water. Basically "Become" cooked rice ". The "appearance rate" of the rice ingredients on these products is rice and single pair of glycerin fatty acids. In addition, there are additives such as corn starch and calcium phosphate.

Although the self -heating rice is convenient and the taste is a must -have, it is a must -have in the home of many people, but everyone's evaluation of self -heating rice is very different. "Sometimes the self -heating rice I bought feels a piece of grains, and it is not as fragrant as cooked rice at home, but sometimes I eat the kind of" sticky 'over -headed rice, which is too glutinous. "Citizens are too glutinous." The citizens are citizens. Ms. Wang told reporters that she likes to be soft and glutinous rice, but every time I buy the heating rice, it is like a blind box. The reporter also tried to eat a brand of Yaozhu shiitake mushroom flavor dried mushrooms. It can be eaten for 8 minutes from thermal rice boiling water. It tastes more glutinous than natural rice cooked. Like dough, it is basically chewy.

Expert answers: Is it true rice? Food additives are its soft "secrets"

Tao Yajun, an associate researcher at the regular rice breeding team of the Institute of Food and Crops of the School of Food and Crops of the School of Agricultural Sciences, told reporters that at present, the rice that can be steamed quickly on the market is roughly divided into two types: dehydration and non -dehydration. "Non -dehydrated rice is the normal rice after being cooked. After the microwave oven is heated for dozens of seconds, it can be eaten, and the shelf life is very short. Many rice balls and bento sold in convenience stores are used. Rice is what we call self -heating rice. This type of rice is called 'artificial rice' more suitable. "

The reason why heating rice can be cooked faster than natural rice is actually because of the treatment of rice ahead of time. Tao Yajun introduced that in general, self -heating rice is to cook natural rice with a small amount of water until it is about to mature, and then dehydrate, dry, grind it into powder, and add some formulas such as konjac flour to re -suppress the suppression Make rice granules. Therefore, those hard rice grains that seem to be raw are actually packed after cooked chemical processing. When eating, just add a small amount of water and heat it in a short time.

There are many starch content in natural rice. When the rice is cooked and cooled, it will feel that the rice is hardened. This is the performance of the starch crystal structure and re -arranged. The starch "rebirth" is irreversible and cannot be returned to the previous state by cooking again. As mentioned above, the self -heating rice has once had a process of cooking and dehydration in the process of processing. Consumers eat it twice when eating. Reason. "The digestion and absorption rate and nutritional value of the rice after the" rebirth 'will be reduced, and it is not conducive to digestion. "Tao Yajun said that for the self -heating rice, starch" rebirth "is a great obstacle, so it will add a single and double Glycerin fatty acid esters, etc. can help increase softness additives, but currently there are no national standards for such food production, only local and corporate standards, so the taste difference is large.

Doctors remind: self -heating rice nutrition is not necessarily inferior to traditional rice, but some people have to eat as appropriate

As the pace of life accelerates, takeaway, prefabricated vegetables and other consumption that can make people "liberate" from cooking is constantly being accepted by the public, but while accepting them, food safety is also the focus of consumers' care of the focus of concern. one. So, can self -heating rice be eaten frequently as a staple food? Are nutritional components worse than natural rice?

"Self -heating rice is the product of industrialized production. It is already a mature food processing technology. It will lose the original flavor of rice during the processing of rice crushing rice, but it will not affect physical health." Tell reporters that the process of grinding and crushing facilitates artificially add some other raw materials, such as dietary fiber such as konjac powder, but will make the nutrition of "composite rice" more balanced and comprehensive. This is its advantage. However, whether the manufacturer's environmental sanitation, additive use, etc. are difficult to grasp whether it meets relevant requirements and standards. "In terms of taste and safety, natural rice is still a better choice."

In addition, Jin Hui, chief physician of the clinical nutrition department affiliated to the University of Southeast University, also reminded that single -double glycerin fatty acid ester as a emulsifier, exists in foods, pastries, bread and other foods., Make it softer."But a single and double glycerin fatty acid ester itself is lipid, which is not friendly to human blood lipid metabolism. Diabetic patients and people with abnormal blood lipids should be used as less as possible foods containing single -double glycerin fatty acid ester.The content of fatty acids increases, so it has a certain increase in patients with blood lipids and blood sugar. "Yangzi Evening News/Zi Niu Journalist Xu Qianqian

Edit: Qin Xiaoyi

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