A manufacturing method of Hakka brewed liquor
A production method and technology of koji, which are applied in the preparation of alcoholic beverages, etc., can solve the problems of unexplored commercial value of home brewing, and achieve the effect of changing the taste.
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[0029] Below in conjunction with specific embodiment the present invention is described in further detail:
[0030] 1. Raw materials:
[0031] 1100-1300 parts by weight of black glutinous rice, 6-12 parts by weight of distiller's yeast, 15-20 parts by weight of Luo Han Guo, 10-12 parts by weight of green tea, and 2000 parts by weight of spring water;
[0032] Chinese herbal medicine ingredients: 5-8 parts by weight of Salvia miltiorrhiza, 5-8 parts by weight of Poria cocos, 5-8 parts by weight of Atractylodes macrocephala, 5-8 parts by weight of Rhizoma Chuanxiong, 5-8 parts by weight of Angelica sinensis, 5-8 parts by weight of Radix Paeoniae Alba, 5-8 parts by weight of Panax notoginseng 8 parts by weight, 5-8 parts by weight of Polygonum multiflorum, 5-8 parts by weight of black beans, 5-8 parts by weight of Schisandra chinensis, 5-8 parts by weight of Radix Morinda officinalis, 5-8 parts by weight of Rehmannia glutinosa, 5-8 parts by weight of Radix Astragali, 5-8 parts b...
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