Rumor has it that the rice in self-heating rice is not true.
What a misunderstanding!
Although they are not the traditional raw rice passed down from our ancestors, they are definitely genuine rice, but with a different twist, it has become a modern version of fast food! Think about it, whether it's a piece of rice that has been re-pieced, or cooked and dried, or the kind of rice that is aseptically encapsulated, the core is the fragrant grains of real rice, just so that we can enjoy it quickly and without the long cooking process.
If you want me to say, the difference between these self-heating rice and the rice we cook at home is like the difference between original accessories and compatible accessories.
When it comes to rice, let's talk about starch, which is the soul of rice. Cooking rice is actually a big exhibition of starch gelatinization. Gelatinization, to put it bluntly, is an intimate embrace of water molecules and starch particles. It's like when we cook noodles and it becomes soft, cook rice and it gets sticky, it's all magic of the process. The secret of self-heating rice is that the small water bag and heating agent it uses can be used to generate heat, and the rice can be heated in 5 to 10 minutes, without additional heating, how convenient!
Come, let me give you a science popularization of the three patterns of self-heating rice on the market:
In the first, the rice is crushed, a little starch is added, and then it is squeezed and matured to become reconstituted rice. This kind of rice gelatinizes as fast as a sports car, and it is cooked like a fly.
The second type is rice that is cooked first and then dried. In this kind of rice, the starch has been gelatinized, and then a handful of dehydration, the starch molecules are set, preventing regeneration, so it cooks very quickly, which is the same as the instant noodles we eat.
The third type, aseptic rice, is actually cooked rice, sterilized and sealed, and thrown into the microwave for two or three minutes when you are hungry, and the hot rice will come.
In the final analysis, the main ingredient of self-heating rice is still the grains of rice, which provide us with energy carbohydrates, and can also add some nutrients to strengthen the body. After all, when you eat, you have to go with not only rice, but also all kinds of good dishes. Therefore, from the perspective of nutritional security, there is not much difference between self-heating rice and rice at home. As for the taste, it may not be as distinctive as our Wuchang rice and Thai jasmine rice.
I have to say that self-heating rice is really a small expert in our fast-paced society, the market demand for convenience food is large, the prospect is good, and more and more people will choose self-heating rice in the future, convenient life, starting from a box of rice.