Method for producing huang ginseng liquor
A production method and raw material technology, applied in the field of liquor brewing, to achieve the effects of improving fermentation efficiency, long aftertaste, and preventing bacterial infection
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Embodiment 1
[0041] A. Music making
[0042] 1. Composition time: March 26-April 26, 2011.
[0043] 2. Ratio of raw materials: Weigh 1000 kg of wheat and 450 kg of peas and mix them evenly.
[0044] 3. Crushing of raw materials: 120 kg of hydrating material should be added before crushing, the fine powder passing through the 20-hole sieve accounts for 27%, and the coarse powder accounts for 73%;
[0045] 4. Add water to the mix: After the raw material is crushed, the water content is 15%, and the mix is added with water accounting for 35% of the raw material, and the water temperature is 40°C.
[0046] 5. Load the mold and step on the koji: Mix the koji materials, take them back to the koji field, and then mix them carefully to completely remove the ash and lumps, put them into the koji mold, and install them at one time. The length (inner diameter) of the mold: 34cm, width 20cm, height 2.5cm, (2) Stepping on the bending should be flat, tight, and light, especially the middle can be...
Embodiment 2
[0077] A. Music making
[0078] 1. Composition time: March 26-April 26, 2011.
[0079] 2. Ratio of raw materials: weigh 1000 kg of wheat and 400 kg of peas, and mix them evenly.
[0080] 3. Crushing of raw materials: 100 kg of hydrating material should be added before crushing, the fine powder passing through the 20-hole sieve accounts for 27%, and the coarse powder accounts for 73%;
[0081] 4. Add water to the mix: After the raw material is crushed, the water content is 15%, and the mix is added with water accounting for 38% of the raw material, and the water temperature is 50°C.
[0082] 5. Load the mold and step on the koji: Mix the koji materials, take them back to the koji field, and then mix them carefully to completely remove the ash and lumps, put them into the koji mold, and install them at one time. The length (inner diameter) of the mold: 34cm, width 20cm, height 2.5cm, (2) Stepping on the bending should be flat, tight, and light, especially the middle can be...
Embodiment 3
[0113] A. Music making
[0114] 1. Composition period: September 26-October 26, 2011.
[0115] 2. Ratio of raw materials: Weigh 1000 kg of wheat and 500 kg of peas and mix them evenly.
[0116] 3. Crushing of raw materials: 180 kg of hydrating material should be added before crushing, the fine powder passing through the 20-hole sieve accounts for 27%, and the coarse powder accounts for 73%;
[0117] 4. Add water to the mix: After the raw material is crushed, the water content is 15%, and the mix is added with water accounting for 36% of the raw material, and the water temperature is 28-30°C.
[0118] 5. Load the mold and step on the koji: Mix the koji materials, take them back to the koji field, and then mix them carefully to completely remove the ash and lumps, put them into the koji mold, and install them at one time. The length (inner diameter) of the mold: 34cm, width 20cm, height 2.5cm, (2) Stepping on the bending should be flat, tight, and light, especially the mid...
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