Can self-heating rice on the Tibetan Plateau be cooked?

Can be cooked.

The processing of instant rice is based on the gelatinization and retrogradation of starch. More than 70% of the ingredients in rice are starch. When the moisture content is appropriate, when heated to a certain temperature, the starch will be gelatinized (ripened) and denatured. The degree of starch gelatinization is mainly controlled by moisture and temperature. The gelatinized rice grains must be dehydrated quickly to fix the molecular structure of the gelatinized starch and prevent the aging and regeneration of the starch.

The retrograded starch will give the product a stiff, sluggish appearance and a texture similar to raw rice. Moreover, it is difficult for amylase in the human body to act on the retrograded starch, thereby reducing the digestion and utilization of rice. greatly reduced.

Extended information:

Things you should pay attention to when traveling to Tibet:

Eat light food on the plateau, try not to smoke or drink, and keep meals to seven Eat your fill, drink more water, and eat more fruit. Try to eat hot rice and hot dishes, but also eat more chocolate, beef jerky, and functional drinks. You can also eat some Tibetan delicacies, such as butter tea and tsampa. These foods can help reduce altitude sickness. Be sure to prohibit strenuous exercise, running, bouncing, and moving too fast.

When encountering altitude sickness, vomiting, dizziness, or feeling uncomfortable, you can drink some glucose injection or some Gaoyuanan. Be sure to prevent colds, and patients with coughs and colds must not go to Tibet.