Block rice wine and preparation method thereof

Abstract

The invention discloses block rice wine and a preparation method thereof. The block rice wine is prepared by the following steps of: soaking, cleaning, steaming glutinous rice, spreading the glutinous rice and cooling the glutinous rice to 28 DEG C to 33 DEG C for spare; smashing glutinous rice yeast, sieving the smashed glutinous rice yeast, spraying the glutinous rice yeast in prepared cooked rice uniformly and adding bee honey; packaging the cooked rice added with the bee honey into small bowls to form blocks in the bowls in an aseptic condition and saccharifying the blocks at a temperature in a range between 18 DEG C and 22 DEG C for 3 hours to 5 hours; fermenting blocks at temperature in a range between 31 DEG C and 34 DEG C for 32 hours to 45 hours; and adding honey caramel sauce into fermented block rice wine and sterilizing and packaging the block rice wine to obtain a block rice wine product. According to the block rice wine and the preparation method thereof, one-time molding close to a traditional manual rice wine manufacture process and a one-time sterilizing industrialized bulk production method are used, so that rice wine packaged in the small bowls can be maintained to be authentic after fermentation, rice blocks in the bowls do not scatter, and nutrition ingredients are not damaged. The steps are simple, and the operation is convenient and easy to implement.

Description

technical field [0001] The invention relates to a block rice wine and a preparation method thereof. Background technique [0002] Rice wine is also called fermented glutinous rice, sweet wine, fermented glutinous rice. The main raw material is glutinous rice, which tastes sweet and mellow, and contains very little ethanol, so it is very popular among people. Rice wine is for everyone. Warming the middle and nourishing qi, nourishing qi and beautifying the skin. It is more suitable for middle-aged and elderly people, pregnant women and people with weak health. [0003] Traditional handmade rice wine, the glutinous rice in the fermented rice wine is lumpy, and the taste is mellow and fragrant. [0004] The mass production method of a certain rice wine on the market in the factory is: [0005] Firstly, steamed glutinous rice is mixed with distiller's yeast, put into a large container (plastic box or vat) and compacted for concentrated fermentation, and then concentrated fo...

AI Technical Summary

Problems solved by technology

[0007] The disadvantage of the above-mentioned batch production method is that the fermented rice wine is boiled at a high temperature by adding clear water and stirring, and stirring again in the process of dispensing into small bowls

After adding water and over-stirring in this way, the original mellow aroma of rice wine is seriously damaged, causing a large amount of spillage of various trace elements, and the original brewing ingredients are evaporated during cooking.

Compared with the traditional handmade rice wine, the liquid matter in the rice wine produced by the above-mentioned mass production method is larger than the solid matter, and the solid matter (glutinous rice) is not scattered into lumps, the sweetness is low, the fragrance is light, and the nutritional value is greatly weakened