China rice is relatively dry, and the most important difference is that China often eats steamed rice (steamed once after early harvest and then sold after drying), while South Korea eats it directly, which is not suitable for fried rice, and its strength and soil quality are different. Korean rice is sticky, and the water quality and taste are different. This variety is different from Wuchang rice in Northeast China.
The scientific standard name of germ rice should be called "embryo-retaining rice", that is, rice with embryo-retaining rate above 80%. The germ retention rate is as high as 80%. If the conventional production process of national standard polished rice is adopted, it is difficult to achieve 30% embryo retention rate. Only the patented products produced by Tao Tao rice patented technology can truly achieve a retention rate of more than 80%, truly retain the nutrition of brown rice and the fresh flavor of new rice.
Extended data
Germ rice is a god-given nutrient source for human beings and a natural nutrient base for microorganisms, so it is very important to keep fresh and prevent microbial erosion and pollution, otherwise it will not be nutritious, but unhealthy.
The germ of rice is very antibacterial and fresh-keeping, so it is necessary for aleurone layer to keep it together and fresh. So to keep the germ, we should keep aleurone layer. In order to maximize nutrition, first, we must ensure that the hygiene level reaches the standard that can't be washed, and avoid the loss of nutrition when washing. Therefore, the patented rice produced by patented technology-preserved embryo and non-washable rice from aleurone layer must be the development direction of rice and the upgraded products of current standard rice.