Preparation method of rice wine

Abstract

The invention provides a preparation method of rice wine. The method comprises the four steps of preparing materials, steaming, fermenting and distilling, and is characterized in that proper amount of ginger flavored raw materials are added in a fermentation phase so that the produced rice wine has a ginger taste; and when a use uses the rice wine to cook foods, ginger does not need to be additionally prepared so that the rice wine is very convenient to use, and the problem that the taste of the additionally-added ginger is rigid also can be solved.

Description

technical field

[0001] The invention belongs to the field of wine preparation methods, and in particular relates to a preparation method of rice wine. Background technique

[0002] Rice wine is generally fermented from natural pure rice. It has a mellow taste. In addition to being used by people, it is also often used to condition food. Adding rice wine to food can make the taste particularly fragrant. Now rice wine has become a part of Chinese people's daily life. Indispensable food.

[0003] Generally when cooking food with rice wine, a certain amount of ginger is often added to make the taste better. However, for the cooker, the added ginger is difficult to taste, and the food prepared like this lacks a certain mouthfeel. Contents of the invention

[0004] The technical problem to be solved by the present invention is to provide a preparation method of rice wine in view of the deficiencies of the above-mentioned prior art, so that when rice wine and ginger are needed t...