Sake rice wine preparation method and sake rice wine
A technology of rice wine and clear rice, which is applied in the field of preparation of clear rice wine and clear rice wine, can solve the problems affecting the transparency and taste of rice wine, and achieve the effect of full body, moderate sweetness and mellow taste
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[0010] See figure 1 , figure 1 It is a flowchart of an embodiment of the method for preparing rice wine of the present invention. The method for preparing rice wine of this embodiment includes:
[0011] S1: Soak the glutinous rice in running water for 24-48 hours until the soaked glutinous rice has no hard cores;
[0012] S2: After the glutinous rice is rinsed with water and drained, steam it for 6-10 minutes to make the steamed glutinous rice easy to loose and not sticky;
[0013] S3: Use cold water to cool the steamed glutinous rice until 25-30℃;
[0014] S4: Disperse the cooled glutinous rice until there is no agglomeration, add koji to the cooled glutinous rice and mix them, wherein the amount of koji added is 0.1-0.5% of the weight of glutinous rice;
[0015] S5: Put the glutinous rice that has been added and mixed with koji into a tray, and fermented in a fermentation room at 25-30°C for 2-3 days to obtain vinasse;
[0016] S6: Add 2-5 times the weight of the distiller’s grains w...
Embodiment 1
[0023] The preparation method of clear rice wine in this embodiment includes the following steps:
[0024] 1. Soak the glutinous rice in running water for 24 hours until the soaked glutinous rice has no hard cores;
[0025] 2. After washing and draining the glutinous rice with water, steam it for 10 minutes to make the steamed glutinous rice easy to loose and not sticky;
[0026] 3. Use cold water to cool the steamed glutinous rice to 25℃;
[0027] 4. Disperse the cooled glutinous rice until there is no agglomeration, add koji to the cooled glutinous rice and mix it, where the amount of koji added is 0.1% of the weight of the glutinous rice;
[0028] 5. Put the glutinous rice that has been added and mixed into a tray, and fermented in a fermentation room at 28°C for 3 days to obtain distiller’s grains;
[0029] 6. Add water 3 times the weight of distiller's grains and 0.2% of the weight of distiller's grains to the distiller's grains to obtain a mixture of distiller's grains, distiller's...
Embodiment 2
[0035] The preparation method of clear rice wine in this embodiment includes the following steps:
[0036] 1. Soak the glutinous rice in running water for 36 hours until the soaked glutinous rice has no hard cores;
[0037] 2. After rinsing and draining the glutinous rice with water, steam it for 8 minutes to make the steamed glutinous rice easy to loose and not sticky;
[0038] 3. Use cold water to cool the steamed glutinous rice until 28℃;
[0039] 4. Disperse the cooled glutinous rice until there is no agglomeration, add koji to the cooled glutinous rice and mix it, wherein the amount of koji added is 0.3% of the weight of the glutinous rice;
[0040] 5. Put the glutinous rice mixed with distiller's koji into a box tray, and ferment for 2.5 days in a fermentation room at 25°C to obtain vinasse;
[0041] 6. Add 2 times the weight of distiller's grains of water and 0.1% of the weight of distiller's grains into the distiller's grains to obtain a mixture of distiller's grains, distiller's...
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