Detailed information on red rice (red mold produced by deep fermentation of rice)

Red rice originated in China and has a history of more than 1,000 years. It is a kind of rice that is fermented and refined by red mold in the liquid deep inside the rice. It has a purple-red outer skin and a red heart. It has good rice quality and high nutritional value. It has a slightly sour taste and a light taste. It is a common food crop in the south. It can be made into rice porridge, soup, and can also be processed into flavor snacks. Basic introduction Chinese name: Monascus Alias: Monascus, red grains, red rice Kingdom: Fungi Kingdom Phylum: Eumycota Subphylum: Ascomycotion Class: Plectomycetes Order: Eurotiales Family: Monascaceae Genus: Monascus Van Tiegham Species: Monascus Distribution area: distributed in nature, a large amount of medicinal red yeast is artificially cultivated in Hebei, Fujian and Guangdong and is suitable for the population , edible value, nutrient content, efficacy and function, quality and value, purchase and storage, red yeast rice, original form, raw material introduction, research history, medicinal value, applicable group The red rice wine produced from red rice in Fujian and Taiwan provinces in my country is It is well-known in Southeast Asia, Hong Kong, Macao and Taiwan markets. Red rice is not only popular among consumers in our country, but also popular among people in Japan. When cleaning, wash it 2-3 times to remove impurities. It can be eaten by everyone, but those with poor gastrointestinal function should not eat more. Edible value 1. Red rice has the effect of lowering blood pressure and blood lipids, and the Monascus K contained in it can prevent the production of cholesterol. 2. Red rice is rich in starch and plant protein, which can replenish exhausted energy and maintain normal body temperature. 3. Red rice is rich in many nutrients, among which iron is the most abundant, so it has the effect of replenishing blood and preventing anemia. 4. Red rice is rich in phosphorus and vitamin A and B complex, which can improve malnutrition, night blindness, beriberi and other problems; it can also effectively relieve symptoms such as fatigue, lack of energy and insomnia. 5. The pantothenic acid, vitamin E, glutathione and other substances contained in red rice can inhibit carcinogens, especially in the prevention of colon cancer. 6. Compared with chemically synthesized red pigment, red rice has the advantages of being non-toxic and safe, and it also has the effects of strengthening the spleen, digesting food, activating blood circulation and removing blood stasis. Nutrient content Carbohydrate (g)

74.40 Fat (g)

2.00 Protein (g)

7.00 Fiber (g)

2.00 Nature and flavor: sweet and warm in nature. Source: It is the seed kernel of red glutinous rice of the Gramineae family. Red rice calories: 354 kcal per 100 grams. Nutritional components of red rice: protein, carbohydrates, dietary fiber, phosphorus, iron, copper, vitamins A, B, C, etc. Purchasing of red rice: When choosing red rice, it is better to have a plump, complete, shiny appearance, no insects, and no breakage. Cleaning of red rice: Put red rice in a basin, add appropriate amount of water, wash it 2-3 times to remove impurities. Cooking: It can be made into rice, porridge, soup, or processed into flavored snacks. Storage: Store in a covered container in a cool, ventilated, dry place to prevent moisture and insects. It can be stored for a long time. Taboo: Red rice should be eaten while it is hot to avoid becoming slightly hard after cooling; those with poor gastrointestinal function should not eat more. Efficacy and Function Red rice is pink in color, waxy, has long grains, aroma, and contains different trace elements. Red rice wine made from red rice is very popular among women because it has the same red color as red wine and has a soft and drinkable taste. Good aftertaste. Experiments have shown that red rice can increase plasma high-density lipoprotein cholesterol (HDL) and improve the body's antioxidant capacity. It is also of great significance in the prevention and treatment of AS and other chronic diseases.

4. Add milk, turn to low heat and stir until the flour dissolves in the milk. After boiling, add salt and black pepper. (The cooling method is the same as above)

5. Baked rice: Pour olive oil into it, heat it up, add onions and stir-fry until fragrant, add bacon and sausages and stir-fry, add red and yellow bell peppers for added flavor. Stir-fry the Italian mixed spices for a while, add rice and stir-fry evenly, then add salt and MSG and mix well.

6. Put the fried rice into a bowl (about 70% full), spread with 10% white sauce, the amount of white sauce can be added according to personal preference, you like it to be moister You can add more white sauce, otherwise reduce it.

7. Finally, add mozzarella cheese.

8. Preheat the oven to 180 degrees in the middle and upper layers, and bake for about 10 to 15 minutes until the cheese on the surface melts and there is a slight burnt feeling on the surface. Red rice cake ingredients: 50 grams of red rice, 3 egg whites, 2 egg yolks, 40 grams of salad oil, 50 grams of sugar. Method: 1. Soak red rice for three hours in advance. 2. Then wash and drain. 3. Grind the rice flour in a food processor into powder. 4. Put the red rice flour in a bowl, add salad oil and eggs. 5. Mix well to form red rice paste. 6. Add sugar to the egg whites in three batches and beat until wet peaks form. 7. Add one-third of the protein paste to the red rice paste, and stir evenly. 8. Pour the mixed batter back into the egg white batter. 9. Fold up and down in the same manner to form a uniform batter. 10. Spread gauze on the steamer, pour the batter on it and smooth it out, boil the water over medium heat and steam for about ten minutes. Purchasing and Storage Purchasing of red rice: When choosing red rice, it is better to have a full, complete, shiny appearance, no insects, and no breakage. Storage: Store in a covered container in a cool, ventilated, dry place to prevent moisture and insects. It can be stored for a long time. Red yeast rice Source: "Yinshan Zhengyao" Pinyin name: HónɡQū Alias: Chiqu ("Zhaiyuan Prescription"), Hongmi ("Compilation of Medicinal Materials"), Fuqu ("Shanghai Preparation Standards for Decoction Pieces"). Monascus Characteristics: Irregular-shaped particles, like broken rice; brownish-red in appearance, crisp in texture, pink in fracture, slightly sour, light in taste, red and translucent in texture, and long-lasting. Resource distribution: Distributed in Hebei, Jiangxi, Zhejiang, Taiwan, Fujian, Guangdong and other places. Processing: Sieve the ash and remove impurities. Monascus charcoal: Slightly fry the pure red yeast rice until the outside turns black and the inside turns old yellow. Spray clean water and cool. Source: Red yeast rice is produced by the Aspergillus family fungus Purple Monascus parasitizing japonica rice. Functions and Indications: Promoting blood circulation and removing blood stasis; strengthening the spleen and eliminating food. Stagnation of main food and drink; abdominal distension; red and white diarrhea; persistent postpartum lochia; bruises and injuries. Note: Use with caution in those with insufficient spleen yin and those with food stasis and stasis. ① "Compendium of Materia Medica": Do not use it if there is no accumulation of stagnation, and it is good at breaking blood. It should not be used if there is no blood stasis. ② "Compendium of Materia Medica": Avoid using the same medicine as Shenqu. People with spleen-yin deficiency and stomach-fire are not allowed to use it. Can damage tires. Usage and dosage: Oral administration: decoction, 10 to 20 grams; or grind into powder and form into pills or powder. External use: pound and apply. Excerpt: "* Dictionary" Nature and flavor distribution through the meridian Nature and flavor Sweet, warm. ① "Yinshan Zhengyao": sweet, flat, non-toxic. ② "Outline": sweet, warm, non-toxic. Red yeast rice ③ "Ben Jing Fengyuan": sweet, slightly bitter, pungent, neutral. Returns to the liver, spleen, and large intestine meridians. ① "Compendium of Materia Medica": Enters the Liver Meridian of Foot Jueyin and the Spleen Meridian of Foot Taiyin. ② "Depei Materia Medica": Enter the blood points of Foot Yangming and Taiyin menstruation. ③"Essential Medicines in Different Doses": Enters the three meridians of spleen, stomach and large intestine. Original form: The mycelium is heavily branched, initially colorless, gradually turns red, and then purple-red when old; the hyphae have transverse septa, are multi-nucleated, and contain orange-red particles. When mature, conidia are produced singly or in clusters at the tips of branches. Conidia are brown, (6-9) μm × (7-10) μm. In addition, a single orange-red spherical ascus (cleistothecia) is produced at the top of the hyphae; the cleistothecia is orange-red, nearly spherical, 25-75 μm in diameter, and contains multiple ascus. The ascus is spherical and contains 8 ascospores. The ascus wall disappears after maturity. Ascospores are ovate or nearly spherical, smooth, transparent, colorless or light red, (5.5-6) ??μm × (3.5-5) μm.

Introduction to raw materials: Indica rice is made from indica non-waxy rice. Rice grains are slender or oblong in shape, with the length of the longest being more than 7 mm. After cooking, the rice yield is high, the stickiness is low, the rice is brittle, and is easily broken during processing. The cross section is oblate and white and transparent. There are many, including translucent and opaque. According to the rice harvest season, it is divided into early indica rice and late indica rice. The grains of early indica rice are thick and short, pinkish-white, with a large white belly, rich in powder, fragile and brittle texture, less sticky than late indica rice, and of poorer quality. Late indica rice has slender and slightly flat grains, fine texture, generally transparent or translucent, smaller belly white, more hard grains, greater oiliness, and better quality. In the international market, indica rice is divided into long-grain rice and medium-grain rice according to the length of the rice grains. Long-grain rice is slender in shape, with a length-to-width ratio generally greater than 3. It is generally waxy white, transparent or translucent. It is brittle and oily. It is soft, tough but not sticky after being boiled. It has a delicate and delicious taste. It is the best quality among indica rice. Qimei and Si Miao produced in Guangdong Province of China and Blue Crown from the United States are all long-grain rice. Medium-grain rice has an oblong shape and is slightly thicker than long-grain rice. The length-to-width ratio is between 2 and 3. It is generally translucent, has a white belly, and is more powdery. It becomes loose after cooking and tastes rough. The quality is not as good as long grain rice. Most of the rice produced in China's Hunan, Guangxi, Jiangxi, Sichuan and other provinces is medium-grained. American Zinais is also a medium-grain rice. Research History: Red yeast rice was first discovered in China and has a history of production and application for more than a thousand years. It is a traditional fermented rice product unique to China and surrounding countries. Monascus, known as Danqu in ancient times, is both a traditional Chinese medicine and a food. It is prepared by inoculating rice with Monascus fungus and fermenting it. As a traditional Chinese medicine, Li Shizhen in the Ming Dynasty commented on it in "Compendium of Materia Medica" and said: "This is the ingenuity of man's glimpse of nature" and "a wonderful medicine". It is recorded in many ancient Chinese pharmacopoeia that it has the functions of activating blood circulation and removing blood stasis, strengthening the spleen and digestion. It has other effects and is used to treat symptoms such as food indigestion, fullness, postpartum lochia, stagnant abdominal pain and bruises. Red yeast rice has its wonderful uses in Chinese food. In the old days in Beijing, there was a well-known snack called ***. *** In fact, it is not sausage, but something like sausage made from dough balls and red yeast rice. Cut into thin slices, fried in lard in a pan, and add garlic juice and salt water when eating. It has a unique color and taste. . Among them, red yeast plays a particularly important role. Not only red yeast rice, but many well-known local and foreign flavor foods such as Wuxi spare ribs, apple fish maw, cherry meat, rose braised duck, mandarin duck fish dates, Shoudao steamed buns, water chestnut cake, and glazed pearls contain red yeast rice. Red yeast rice can also be used Brewing rice wine, making fermented bean curd, food ester, food coloring, etc. The advent of red yeast rice has written a glorious chapter in the history of food microbial fermentation in my country and the world. Monascus Monascus is a red mold. Ancient Chinese people recognized its edible value very early. Red yeast rice has a wide range of uses. For example, before the special sauce color (caramel) for soy sauce was invented in ancient times, red yeast rice was the main food coloring for braised pork and other red foods. Red yeast rice is also an excellent raw material for the food industry. For example, the red rice wine (red wine) produced using red yeast rice in Fujian and Taiwan provinces in my country is well-known in the markets of Southeast Asia, Hong Kong, Macao and Taiwan, and is very popular among consumers. It is recognized as having the effect of relaxing muscles, activating blood circulation and strengthening the body. The Japanese nation is deeply influenced by Chinese culture, and they also like red yeast rice very much. For example, Japanese villages add a large amount of red yeast rice when pickling pork. Under the action of Monascus protein phenol, the meat of the pickled pork is tender and dark red in appearance, which is appetizing. Red yeast rice In modern times, the research on red yeast rice has attracted world attention. Biologists from Peking University screened out a Monascus strain from many Monascus species and discovered natural statins in its metabolites that can lower serum cholesterol. After a lot of work, wild strains have been mutated into production strains, so that they can produce high-content, stable, pharmaceutical-friendly specific inhibitors of the key enzyme for human cholesterol synthesis (HMG - CoA reductase) - natural statins. , and at the same time, it can produce many components that are beneficial to the human body, such as essential amino acids, unsaturated fatty acids, etc. The red yeast rice at this time is very different from the red yeast rice that is usually only used as a pigment, so it is called special red yeast rice.

It has a non-specific enhancement effect on immunity, can increase the phagocytosis rate of phagocytes, increase the production of antibodies, and improve T cell function. Discussions by various experts: "Yinshan Zhengyao": strengthens the spleen, replenishes qi, and warms the heart. 2. "Supplement to the Compendium of Materia Medica": Promotes blood circulation and eliminates food, invigorates the spleen and warms the stomach, removes redness and whiteness and relieves diarrhea. "Outline": To treat women's blood pain and postpartum bad blood, drinking wine is good. "Compendium of Materia Medica": Entering the camp will break the blood, dry the stomach and eliminate food, promote blood circulation and harmonize the blood. Cure red and white diarrhea, injuries caused by bruises. "Yilin Zhuan Yao": detoxifying raw and cold substances. "Compendium of Materia Medica": Red yeast rice is the same as Divine Comedy for digestion and strengthening the spleen and stomach, but red yeast rice is the only one that can promote blood circulation and relieve injuries, so it is particularly important for treating blood dysentery. It can be used to treat upper internal injuries, chest and diaphragm pain, or vomiting blood due to anger. It is effective when taken with children. It is the same as Coptis chinensis, white lentil, lotus root, skullcap, white peony root, cohosh, and kudzu. , ebony, licorice, talc, and tangerine to treat stagnation; with Dipsacus, Achyranthes, Corydalis, angelica, Tongcao, safflower, Achyranthes, myrrh, and frankincense to treat internal injuries, blood stasis and pain; with Adenophora, Achyranthes, and Rehmannia glutinosa. , Dipsacus, Puhuang, and Red Peony are used to treat abdominal pain due to postpartum lochia. "Materia Medica Qiuyuan": Japonica rice is made by adding distiller's yeast to make it turn into a deep red color, which can promote qi, promote blood circulation, dry the stomach and eliminate food. It is suitable for treating diseases caused by the seven emotions and six desires caused by qi and astringent blood. Therefore, it can be used to treat cold stagnation, white dysentery, bruises, amenorrhea, and postpartum hemorrhage. There is a prescription attached to the ancient book to treat pain in the heart and stomach: divide red koji, cyperus rotundus and frankincense into equal parts. At the end of the day, drink wine. ("Zhaiyuan Prescription") To treat head sores in children, when dampness enters the water and becomes poisonous, resulting in persistent pus: pound the red yeast rice into a paste. ("One Hundred and One Prescriptions") Women with persistent blood stasis and abdominal pain after childbirth: 3 to 12 grams of red yeast rice, add rice wine to decoct the juice, and drink it while it is warm. Warm heat diarrhea (acute enteritis): 15 grams of red yeast rice, stir-fry and grind into fine powder, combine with Liuyi Powder (composed of 6 parts of fly talc and 1 part of raw licorice), take 2 to 9 grams each time, take it with rice soup, one 3 times a day. Head sores and yellow water sores in children: Stir-fry red yeast rice into fine powder, mix with sesame oil and apply to the affected area twice a day. Identification of medicinal materials Character identification: red yeast rice is elongated oval, almost elliptical columnar or irregular in shape, slightly flat, 5 in length -8mm, width 2-3.5mm, thickness 1.5-3mm. The surface is purple-red or brown-red, uneven, and some have shallow vertical and horizontal textures. It is brittle, easy to break along the transverse grain, the cross section is flush, the edges are red to dark red, the middle is slightly concave, and it is white to light red. It has a peculiar smell, light taste, and slightly sweet taste. It is better to be red, translucent, crispy, and aged for a long time. Microscopic identification: Powder characteristics: light red. The hyphae are septate, multinucleated, branched, and purple-red. Single or clustered conidia can be seen at the branch ends; conidia are spherical, elliptical or pear-shaped, brown, (9-11)μm×(6-9)μm. A single spherical orange-red ascotheca (cleistothecia) can also be seen at the branch end, with numerous ascus inside, and the ascus contains 8 ascospores; the ascospores are oval or nearly spherical, smooth, colorless or light red, (5 -6.5)μm×(3.5-5)μm. Cooking Guide In cooking, red yeast rice is widely used. It can be used for cooking and dyeing, such as the production of Jiangsu famous dishes cherry meat and Wuxi pork ribs; it can be used for roasting meat and sauce-braised foods, such as Guangdong barbecued pork and the production of certain brine. ; It can be used for coloring sausages such as red sausage, and for coloring when preparing complex flavors such as sweet and sour sauce, western juice, etc.; Red yeast rice is also often used in the production of porridge, pasta, fermented bean curd, pastries, candies, preserves, etc. rice. Clinical role It is well known that cardiovascular and cerebrovascular diseases are the number one killer that threatens the lives of middle-aged and elderly people, and hyperlipidemia and hypercholesterolemia are one of the main causes. There are two main ways to accumulate cholesterol in the human body: exogenous, which comes from diet, accounting for 1/4; endogenous, which refers to self-synthesis, accounting for 3/4, which is the largest proportion. The metabolic pathway shows that the human body's own synthesis of cholesterol requires a series of metabolic processes, the key of which is that hydroxymethylgualyl coenzyme A (HMG-CoA) generates mevalonate under the action of its reductase (HMG-CoA-R) , and further synthesize cholesterol. The active ingredient in red yeast rice is a competitive inhibitor of HMG-CoA reductase, which blocks the pathway for cholesterol synthesis and plays a role in the treatment and prevention of cardiovascular and cerebrovascular diseases.