Chinese Strengthened rice production process abroad — Industrial Formula, Raw Materials & Process Control
In short: Chinese Strengthened rice production process abroad — Industrial Formula, Raw Materials & Process Control. This entry documents a formula & ratios taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5697 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Foreign fortified rice production technologyMost of the vitamins, minerals and other trace nutrients in rice are concentrated in the germ and seed coat. However, since these parts are almost turned into rice bran during rice milling and used as feed, there are actually very few trace nutrients left in the rice. In a sense, the more refined the rice is, the more nutrients are lost. Facts have proven that long-term consumption of polished rice can cause nutritional imbalance in the human body and easily cause various diseases. No wonder some nutritionists encourage people to eat more brown rice and less white rice. However, because brown rice has shortcomings such as long cooking time and poor taste, few people care about it. As a result, a new type of rice, fortified rice, came into being. The so-called fortification refers to adding necessary nutrients to ordinary food to improve the nutritional value of the food. Foods that are fortified are called fortified foods. Some countries also stipulate detailed nutritional standards for various fortified foods. For example, …
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