Rice wine and preparation method thereof
A technology for rice wine and rice wine koji, which is applied to the field of rice wine and its preparation, can solve the problems of uneven fermentation, easy breeding of bacteria, no wine taste in rice wine, etc., and achieves the effects of uniform fermentation, avoiding the breeding of bacteria, and clear wine liquid.
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Embodiment 1
[0017] Recipe: 120 parts of glutinous rice, 80 parts of brown rice, 11 parts of rice wine koji, 380 parts of purified water.
[0018] Preparation:
[0019] (1) Raw material pretreatment: First mix glutinous rice and brown rice evenly, then put them in water at 20°C and soak for 24 hours to obtain mixed rice, then put the mixed rice in a steamer, steam for 15 minutes with high heat, uncover the lid of the pot and pour the mixed rice Add 200ml of water, cover the pot and continue steaming for 20 minutes;
[0020] (2) Preparation of mixed raw materials: take the steamed mixed rice out of the steamer, put it into a dry mixing pot, add the prepared pure water for stirring, and add rice wine when the temperature of the mixed rice drops to 28°C After the koji is fully stirred evenly, the mixed raw material is obtained;
[0021] (3) Fermentation: put the mixed raw materials prepared in step (2) into a clean container and ferment for 3 days at room temperature, then seal and ferment ...
Embodiment 2
[0024] Recipe: 200 parts of glutinous rice, 160 parts of brown rice, 19 parts of rice wine koji, 460 parts of purified water.
[0025] Preparation:
[0026] (1) Raw material pretreatment: First mix glutinous rice and brown rice evenly, then soak in water at 21°C for 24 hours to obtain mixed rice, then put the mixed rice in a steamer, steam for 16 minutes on high heat, uncover the pot and pour the mixed rice Add 200ml of water, cover the pot and continue steaming for 20 minutes;
[0027] (2) Preparation of mixed raw materials: take the steamed mixed rice out of the steamer, put it into a dry mixing pot, add the prepared pure water for stirring, and add rice wine when the temperature of the mixed rice drops to 28°C After the koji is fully stirred evenly, the mixed raw material is obtained;
[0028] (3) Fermentation: put the mixed raw materials prepared in step (2) into a clean container and ferment for 3 days at room temperature, then seal and ferment for 10 days;
[0029] (4...
Embodiment 3
[0031] Recipe: 140 parts of glutinous rice, 100 parts of brown rice, 13 parts of rice wine koji, 400 parts of purified water.
[0032] Preparation:
[0033] (1) Raw material pretreatment: First mix glutinous rice and brown rice evenly, then put them into water at 23°C and soak for 24 hours to obtain mixed rice, then put the mixed rice in a steamer, steam for 17 minutes on high heat, uncover the pot and pour the mixed rice Add 200ml of water, cover the pot and continue steaming for 20 minutes;
[0034] (2) Preparation of mixed raw materials: Take the steamed mixed rice out of the steamer, put it into a dry mixing pot, add the prepared pure water for stirring, and add rice wine when the temperature of the mixed rice drops to 29°C After the koji is fully stirred evenly, the mixed raw material is obtained;
[0035] (3) Fermentation: put the mixed raw materials prepared in step (2) into a clean container and ferment for 3 days at room temperature, then seal and ferment for 10 day...
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