T/HBLS 0016-2023 in English

Scope

3 Terms and Definitions
In addition to the terms and definitions specified in GB/T1354, GB/T17891, GB/T18810, and NY/T832, the following terms and definitions apply to this document.
3.1 Wholegrain black rice: Black rice (rice with a black husk) that has been removed only of its hull, retaining the bran layer, germ, and endosperm intact. Based on food safety and quality control, any processing such as dehusking is allowed but should not result in more than 3% loss by weight of the seed.
3.2 Ratio of wholegrain black rice: The proportion of wholegrain black rice represented as a fraction of the total sample mass of black rice.
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3.3 Cooking method for wholegrain black rice: Place an appropriate amount of wholegrain black rice in the inner pot of an electric rice cooker, rinse with tap water two times quickly, then add about 1.4 times the volume of tap water, and let it soak at room temperature for about one hour. Turn on the power of the electric rice cooker to start cooking the rice. After the rice cooker turns off automatically, first stir in a cross shape from the center of the pot, then gently loosen around the edges to separate the rice from the pot wall. Use a rice spoon to lightly stir the rice up and down to evaporate excess water before covering the pot again and letting it steam for 10 minutes before serving.
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References
[1] Regulation on Measurement Supervision and Administration of Quantitatively Packaged Commodities (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine)
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