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Preparation technology of rice wine with function of clearing away heat and toxic materials

A production process, a technology for clearing heat and detoxifying, which is applied in the field of food processing and can solve the problems of not having the effect of reducing fire and not being suitable for drinking in summer.

Inactive Publication Date: 2018-03-13
大田县萝村蔬菜专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The weather is hot in summer, and people tend to get angry. Although rice wine has high nutritional value, it does not have the effect of reducing fire, so it is not suitable for drinking in summer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A heat-clearing and detoxifying rice wine production process comprises the following steps:

[0025] The first step: choose high-quality glutinous rice and wash it clean.

[0026] Step 2: Put the chrysanthemums into water, boil them, filter the chrysanthemums after the water is cooled, and soak the washed glutinous rice in the filtered water for 12 hours.

[0027] Step 3: Prepare a two-layer steamer, put the moist chrysanthemums on the lower layer, and put glutinous rice on the upper layer. When the glutinous rice is steamed until 1 / 3 is cooked, take out the chrysanthemums and soak them in water.

[0028] Step 4: After the glutinous rice is steamed, spread the glutinous rice and sprinkle the water soaked with chrysanthemums in the third step on the glutinous rice. Add koji and water and stir evenly for fermentation, the mixing ratio of glutinous rice and water is 5g / ml, the weight ratio of glutinous rice and koji is 125 / 1g, the fermentation temperature is 28°C, and the...

Embodiment 2

[0031] A heat-clearing and detoxifying rice wine production process comprises the following steps:

[0032] The first step: choose high-quality glutinous rice and wash it clean.

[0033] Step 2: Put the chrysanthemums into water, boil them, filter the chrysanthemums after the water cools down, and soak the washed glutinous rice in the filtered water for 24 hours.

[0034] Step 3: Prepare a two-layer steamer, put the moist chrysanthemums on the lower layer, and put glutinous rice on the upper layer. When the glutinous rice is steamed until 1 / 3 is cooked, take out the chrysanthemums and soak them in water.

[0035] Step 4: After the glutinous rice is steamed, spread the glutinous rice and sprinkle the water soaked with chrysanthemums in the third step on the glutinous rice. Add koji and water and stir evenly for fermentation, the mixing ratio of glutinous rice and water is 5g / ml, the weight ratio of glutinous rice and koji is 125 / 1g, the fermentation temperature is 32°C, and th...

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PUM

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Abstract

The invention discloses a preparation technology of rice wine with a function of clearing away heat and toxic materials. The preparation technology comprises the steps that firstly, sticky rice of high quality is selected and washed cleanly; secondly, chrysanthemum is placed in water and heated to be boiled, the chrysanthemum is filtered after the water is cooled, the washed sticky rice is placedin the filtered water to be dipped; thirdly, a two-layer food steamer is prepared, the wet chrysanthemum is placed on a lower layer, the sticky rice is placed on an upper layer, when the sticky rice is steamed to be one-third cooked, the chrysanthemum is taken out and dipped into water; fourthly, after the sticky rice is steamed to be cooked, the sticky rice is spread, the water dipping the chrysanthemum previously is scattered on the sticky rice, and a raw starter and water are added and stirred to be even for fermenting; and fifthly, the fermented rice wine is separated, settled, filtered, contained and stored in a shade place. The rice wine prepared by adopting the preparation technology has the function of decreasing internal heat and has a flowery smell of the chrysanthemum, and is suitable for being drunk in summer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a heat-clearing and detoxifying rice wine production process. Background technique [0002] Glutinous rice wine, also known as glutinous rice wine, sweet wine, water wine, fermented glutinous rice, glutinous rice, is mainly made of glutinous rice. It tastes sweet and mellow, has very little ethanol content and has high nutritional value, so it is very popular among people. [0003] The weather is hot in summer, and people tend to get angry. Although rice wine has high nutritional value, it does not have the effect of reducing fire, so it is not suitable for drinking in summer. Contents of the invention [0004] The invention provides a heat-clearing and detoxifying rice wine production process, and its purpose is to overcome the defect that the rice wine produced by the traditional process does not have the fire-reducing function. [0005] In order to solve the problem...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/287A61P39/02
CPCA61K36/287C12G3/02
Inventor 吴善升
Owner 大田县萝村蔬菜专业合作社