Method for producing fermented glutinous rice foods
A production method and food technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of not being able to meet the needs of a healthy, fast and convenient diet, and cannot achieve mass production, and achieve a pleasant color, low price, and excellent flavor. Effect
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[0017] Concrete implementation process of the present invention is as follows:
[0018] 1. Raw material selection: Choose polished glutinous rice as the main material;
[0019] 2. Cleaning and soaking: Soak the above-mentioned raw materials and ingredients in clean water. The surface of the raw materials and ingredients is required to be soaked in water. The purpose is to make the starch absorb water and facilitate cooking and gelatinization. The soaking time is 2 days;
[0020] 3. Cooking: put the raw materials in a container, and steam for 30 minutes under normal pressure; it is required to be hard on the outside and soft on the inside, without heart, loose and not mushy, transparent but not rotten, and uniform;
[0021] 4. Fermentation: Cool the cooked raw materials to room temperature through air cooling or water cooling, then put them into a fermentation tank and add sweet wine koji accounting for 8% of the raw materials, place them at 25°C, and ferment for 11 hours , an...
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