1. Sufficient sunshine: The sunshine time in wuchang city is as long as 2,629 hours, which ensures the rice to absorb nutrients in the land.
2. Effective accumulated temperature: Wuchang belongs to the continental climate of middle temperate zone, with frost-free period 140 days. Wuchang rice grows in the C-shaped basin landform facing southwest of wuchang city, and Heilongjiang has a monsoon climate. When the warm current flows, it will inevitably drift from the southwest, forming vortex reflux, so the active accumulated temperature of Wuchang is 2-3 degrees higher than that of other places, and the effective accumulated temperature is 2500 degrees, which is beneficial to amylopectin and dry matter.
3. Annual precipitation is 608 mm: Xilang River, Lalin River and Mangniu River run through the whole territory in Wuchang, with vertical and horizontal water systems. Natural river irrigation, coupled with high-quality late rice with long maturity, makes Wuchang rice unique. Wuchang Mountain is beautiful and a land of plenty.
4. The large temperature difference between day and night in wuchang city ensures that the amylose content in rice is moderate and the amylopectin content is high, which is the same as that in Xinjiang melons and fruits. The average daily range of Heilongjiang is 10℃~ 12℃, and that of Wuchang is about112℃. The sugar content of starch in rice is directly proportional to the daily variation, which determines the taste and nutritional value of rice to some extent. The average thickness of frozen layer is 2.01m.
Why is it good to grind rice now?
We must first understand the structure of rice. A grain of rice is divided into seven layers. In addition to chaff, rice with chaff and chaff is called brown rice, which has a strong taste and belongs to coarse grains. Most people don't eat it.
The next layer inside is called germ layer and aleurone layer, which is rich in nutrition and strong in activity and is more easily absorbed by the human body; But there is a good side and a bad side, because it is active and easy to be oxidized and moldy, so most rice merchants will not leave this floor because it is too moldy!
Washing rice before cooking is easy for aleurone layer to wash off. If aleurone layer's Taomi water is used to raise flowers and plants, the flowers and plants will grow well, but aleurone layer's rice can only be kept for about a month, so many rice merchants will not leave aleurone layer.
The lower layer is called germ layer and endosperm layer. If rice is ground into endosperm layer, there are only less than 5% nutrients, only calories, carbohydrates, starch and sugar, not to mention any nutrition. This is also called the rice layer.
When rice is ground to germ layer and endosperm layer, it is often called polished rice in the market, because many rice products are now fully automated production lines. When rice is poured in, the first step is to suck the empty grass, the second step is to break the stone, the third step is to shell, the fourth step is to shell, the sixth step is to remove the germ layer and aleurone layer, and the seventh step is to polish. The remaining nutrients are thrown away when polishing. This last process also gives merchants the opportunity to add preservatives with the help of water mist sprayed during polishing, so the polished rice can be kept for half a year without insects and spices, and no matter what rice is ground, it tastes similar. Why do all kinds of brands of rice taste different? It is a unique perfume formula of various brands. Some people say that his perfume is pure natural, but it is also an additive. Some merchants put brighteners, pickling water and even bleach when polishing rice! So the rice that many of us eat is not nutritious and even poisonous! Because rice is not freshly ground, we can't see the process!
I suggest you return to the original source of rice milling and establish your own cooperative planting base in Wuchang, Heilongjiang. This season's new rice is shipped back directly in the shell, and it is now sold in the store. The most nutritious germ layer and aleurone layer are retained, which makes the rice taste good and fragrant. Direct vacuum packaging on site ensures the fresh quality and conscience quality of rice to the greatest extent, and ensures that there are no polishing, waxing and other processes and no additives. You can rest assured!