Will high-speed rail self-heating rice call the police?

Best answer: High-speed rail self-heating rice will not call the police. Self-heating rice releases water vapor, not smoke, so it will not trigger an alarm. Instant rice is a staple food which is produced on a large scale by industrialization, only needs simple cooking or can be eaten directly before eating, and has the same flavor, taste and appearance as ordinary rice. Convenient rice is convenient to eat and carry, and has the flavor of natural rice. There are four types of instant rice: dehydrated, semi-dried, frozen and canned.

High-speed rail self-heating rice will not call the police. Self-heating rice releases water vapor, not smoke, so it will not trigger an alarm. Instant rice is a staple food which is produced on a large scale by industrialization, only needs simple cooking or can be eaten directly before eating, and has the same flavor, taste and appearance as ordinary rice. Convenient rice is convenient to eat and carry, and has the flavor of natural rice. There are four types of instant rice: dehydrated, semi-dried, frozen and canned.

self-heating rice:

Rice is one of the most important food crops in the world, and it is also the staple food in Asian countries. More than half of the world’s population lives on rice, and more than two-thirds of our population lives on rice, which occupies an important position in people’s lives. With the improvement of living standards and the acceleration of working rhythm, the demand for convenience food is increasing day by day, and rice as a staple food has become a development trend. However, the instant rice produced is generally poor in rehydration, and its taste and rehydration speed are quite different from those of traditional rice. There are many factors affecting the quality of instant rice, among which the aging phenomenon during storage is an important factor. During the storage of instant rice, the characteristics of rice starch will change in different degrees, including the self-organization phenomenon of starch molecules, crystallization, viscosity decrease, molecular flexibility decrease, gel hardness increase, etc. These phenomena are the aging characteristics of starch. These changes will have an important impact on the quality of instant rice.

Leave a Reply 0

Your email address will not be published. Required fields are marked *