Ashless rice wine capable of being stored for long term

Abstract

The invention discloses ashless rice wine capable of being stored for a long term. The rice wine is prepared by adopting the following steps: (1) washing and soaking rice; (2) steaming the rice: placing the soaked rice into a steaming tool layer by layer, and then steaming, wherein after steam passes through one layer of rice and gets out of the surface of the layer of rice, the next layer of rice is put in, and after the last layer of rice is put in, capping is performed for steaming; (3) cooling the rice; (4) naturally fermenting: adding the rice, water and rice koji according to the weight ratio of 1 to (1.5 to 2.5) to (0.06 to 0.1), and naturally fermenting under normal temperature for 3 days; (5) performing primary fermentation: stirring at least once each day, and performing primary fermentation under normal temperature; (6) performing secondary fermentation: filtering out clear liquid formed after the primary fermentation, and performing secondary fermentation under the condition of 0 to 4 DEG C to obtain a finished product. The process control is reliable, the flow is simple, the rice wine is stable in quality and can be stored for a long term without adding any additives, and the problems that the existing rice wine easily sores and goes bad, and cannot be stored for a long term are solved.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing methods, in particular to ashless rice wine that can be stored for a long time. Background technique [0002] Rice wine is rich in various vitamins, glucose, amino acids and other nutrients. After drinking, it can appetize and refresh your mind. It also has the functions of invigorating qi, nourishing blood, nourishing yin and tonifying kidney. It is a good nutritional product for all ages; rice wine can help blood circulation and promote metabolism , has the effects of nourishing blood and nourishing the skin, relaxing tendons and activating collaterals, and can be eaten or used as medicine. [0003] Existing edible rice wine tends to become sour and go bad after a long storage time. In order to prolong the storage time of rice wine, lime, edible alkali or other additives are usually added when preparing rice wine. Although these materials can prevent tartaric acid as lime, they affect ...

AI Technical Summary

Problems solved by technology

[0003] Existing edible rice wine tends to become sour and go bad after a long storage time. In order to prolong the storage time of rice wine, lime, edible alkali or other additives are usually added when preparing rice wine. Although these materials can prevent tartaric acid as lime, they affect the Taste and easy to gather phlegm; medicinal rice wine must use ash-free wine without adding lime, edible alkali or other additives to achieve the effect, but rice wine without additives is easily sour and perishable, and cannot be stored for a long time