The quality valley is generally a conventional variety, with a fine grain, a thin grain shell, and rapid heat. 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. In order to maintain and realize the high rate of polished rice in high-quality rice itself, less chalkiness, greater consistency of the gel, good glass quality, and crystal clear and oil-tight character, the following points should be mastered for rice collection, drying, and storage: First, the afternoon cut rice. Cutting rice in the afternoon, the surface of the rice is basically dry, do not have to worry about a short time mildew rice mold; the second is mainly drying. If there is no drying condition, it will be carried out 2 to 3 times in the same way as Suga Valley. That is, each time you choose to dry the rice in the morning or in the afternoon for 3 to 4 hours, pile it up for 7 to 10 days and allow the rice to naturally ripen (become shrimp). The third is to return to processing. After rice is harvested, it is generally stored for 70 to 90 days, so that the rice naturally returns to coloring. After the rice is processed and cooked, the rice is processed and the color is better. The cooked rice porridge is smooth and delicious. China Agricultural Network Editor
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