The quality valley is generally a conventional variety, with a fine grain, a thin shell, and quick ripening. If exposed to sunlight, there are many particles exposed and the rice is brittle. After being processed into rice, broken rice is more, rice weighs (out of rice) is less, there are abdominal white particles, color is poor, and it cannot be sold at a good price, which affects the income of farmers. It is necessary to maintain and realize the high rate of polished rice in high-quality rice itself, less chalkiness, large gel consistency, good glass quality, and the characteristics of crystal clear and oil-filled body. The following points should be mastered for rice collection, drying, and storage. One is cutting rice in the afternoon and cutting rice in the afternoon. The surface of the rice is basically dry, so there is no need to worry about the mildew of rice in a short period of time; the second is drying, and there is no drying condition. Like the drying season, it is practiced 2-3 times. Sun, heap method, namely: each time the best choice in the morning or afternoon Sun Valley 3-4 hours, put it piled up for 7-10 days, so that natural color rice (turned shrimp color); three is back After processing, the rice is generally stored for 70-90 days after harvest, allowing rice to naturally ripen and ripen. After the rice is processed and cooked, the rice is processed and the color is better. The cooked rice porridge is smooth and delicious.
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