What are the effects of different cooling methods of raw materials on the final product?

1. Taste: Proper cooling can fully gelatinize starch, which is very important for the taste of rice. If the rice spreading method is adopted, the rice pot is put on the boiling water basin to boil, and then the water is drained, which is helpful for uniform and sufficient heating and cooking, and the taste of rice will be softer. However, if the cooked hot rice is poured directly into cold water, it will be overheated or overcooked locally.

2. Nutritional value: In the cooling process of spreading rice, nutrients and moisture in rice are not easy to be lost, which can maintain the nutritional value of rice, while in the cooling process of pouring rice, nutrients and moisture in rice will be lost, thus affecting the nutritional value of rice.