Millet grain vinegar preparation method
A technology of millet vinegar and millet, which is applied in the field of preparation of millet vinegar, can solve the problems of chemical additive damage and other problems, and achieve the effect of no additives, strong ester alcohol, and strong body
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Embodiment 1
[0021] The present invention is given by the following steps in concrete implementation:
[0022] 1) Music making:
[0023] Crush the wheat into oatmeal, add edible starter, add 0.5kg of edible starter per 15kg of oatmeal, stir evenly, place it on castor leaves for bundling, hang it in a room at 38°C, and ferment for 38 days to become wheat koji;
[0024] 2) Boil the grain:
[0025] Put the water in the ground pot, use firewood to heat the water to 90°C, put the millet into the water in the ground pot and cook, stirring constantly, cook for 50 minutes until it is cooked, add 50kg of millet to every 100kg of water;
[0026] 3) Mixing:
[0027] Take the cooked millet out of the ground pot, place it in a dustpan, cool down to 30°C naturally, rub the cooked millet into granules by hand, so as to facilitate full fermentation in the future, and rub the wheat koji and disperse into granulated cooked Mix the millet together, add 3kg of wheat koji to every 10kg of cooked millet;
...
Embodiment 2
[0035] The present invention can also be given by the following steps in practice:
[0036] 1) Music making:
[0037] Select high-quality wheat, pick castor leaves, grind the wheat into oatmeal, add edible starter, stir evenly, place it on the castor leaf, and hang it in a room at 37°C. For every 6kg of oatmeal, add edible starter 0.2 kg, fermented for 35 days to become wheat koji;
[0038] 2) Boil the grain:
[0039] Put the well water in the ground pot, burn it to 90°C with chopping wood, put the millet into the ground pot water and boil, add 20kg of millet for every 40kg of water, stir constantly, cook for 40 minutes until cooked;
[0040] 3) Mixing:
[0041] Take the cooked millet out of the ground pot, place it in a dustpan and cool it down to 29°C naturally, rub the millet into granules by hand to facilitate full fermentation in the future, press the wheat koji and the granulated cooked millet For every 10kg of cooked millet, add 3kg of wheat koji and mix together; ...
Embodiment 3
[0049] The present invention also can be realized by following steps in practice:
[0050] 1) Music making:
[0051] Select high-quality wheat, pick natural castor leaves, grind 30kg of wheat into oatmeal, add 1kg of edible starter, stir evenly, place on the selected hemp leaves to bundle, hang in a room at 35-40°C, and ferment for 40 God, get wheat music;
[0052] 2) Boil the grain:
[0053] Add 200kg of water into the ground pot, and burn the water to 95°C with chopping wood; put 100kg of millet into the ground pot and boil, stirring constantly, cook for 60 minutes until cooked;
[0054] 3) Mixing:
[0055] Take the cooked millet out of the ground pot, place it in a dustpan to cool down to 32°C naturally, rub the cooked millet into granules by hand to facilitate full fermentation in the future, press the wheat koji and the granulated millet 3:10 weight mixed together;
[0056] 4) Fermentation:
[0057] After mixing the wheat koji and the cooked millet that has been rub...
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