Northeast rice is delicious and is praised by many consumers. However, in order to maintain and improve the taste quality of Northeast rice, in addition to the selection of high-quality varieties, the application of drying, processing, and preservation technology should also be considered. Recently, Dr. Zheng Xianzhe of the Northeast Agricultural University School of Engineering expressed his views on this issue. After harvest, drying, processing technology. The first is the use of a low-temperature and high-volume drying process. The temperature of dry hot air does not exceed 60°C to ensure the quality of dried rice. However, this drying process consumes more energy. The second method is using variable temperature drying. According to the water content of rice, a low-temperature drying method with a low to high temperature is required, and the temperature of the trough should not exceed 38°C after drying. This process has high thermal efficiency, good drying quality, and is suitable for cycle drying. This method requires a higher degree of equipment automation. Determine the quality of the dried rice after the taste, germination can be used. The higher the germination rate, the better the original taste of rice remains. The smaller the change in the germination rate before and after drying, the smaller the influence of the drying process on the taste. Rice preservation technology. After rice is stored for a period of time, some chemical components in the endosperm change, free fatty acids increase, starch cell membranes harden, and the structure of rice grains changes, causing rice to undergo qualitative changes in appearance, cooking and taste. Therefore, the use of suitable preservation techniques is essential for maintaining the quality of rice. Apply moisture modulation technology. Water content is one of the most important factors affecting the quality of rice. If the moisture content is less than 13%, it is too dry. The dryness and taste of over-dried rice decreased, and the broken rice rate increased significantly during processing. When the moisture content of polished rice is 15%, the taste is the best. In order to ensure the moisture content and quality of rice, automatic water adjustment devices such as rice dryers and brown rice machines should be provided to automatically control the moisture content to 16%. When the low-temperature storage is stored at <15°C, the humidity is also controlled within the corresponding range. When the polished rice is processed, the rice mill still has an automatic moisture adjustment device to ensure that the moisture content of the polished rice reaches 15%. Moisture-modulated rice has low valley temperature and reduced energy consumption during milling. In addition, vacuum bag storage technology is also available. Although this is not new technology, it has practical value.