Rice wine taken as a flavoring, and manufacturing method thereof

A production method and seasoning technology, applied in the field of brewing, can solve the problems of high production cost, product precipitation, low extraction rate, etc., and achieve the effect of improving utilization rate, good seasoning effect, and reducing dosage

Active Publication Date: 2018-06-15
孝感麻糖米酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the traditional seasoning wine production process, the spice liquid is often extracted by soaking, the extraction rate is low, the amount of spice used is large, and the production cost is high. Moreover, the oil and other substances contained in the spice will enter the product together, resulting in precipitation in the product and affecting the quality of the product. product quality
There is currently no relevant report on making a kind of rice wine that can be used as seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method that is suitable as the rice wine of seasoning, concrete steps are as follows:

[0029] (1) Preparation of distiller's yeast: roast highland barley and oats in an iron pan for 10 minutes, steam in boiling water for 50 minutes, take it out and cool it down to room temperature naturally, add yeast and Bacillus licheniformis and stir well, leave it for 8 hours to obtain distiller's yeast ,spare;

[0030] (2) The spice mixture is crushed into an ultrafine powder with a particle size of less than 1000 mesh, transferred to a microwave oven for 750W microwave treatment for 3 minutes, then degreased and extracted with absolute ethanol for 20 minutes, diluted and naturally air-dried to obtain degreased spice powder, and set aside;

[0031] (3) Crush the glutinous rice into powder, then transfer it to an oven and bake it at 80°C for 15 minutes, pour it into purified water of 1.2 times its weight while it is still hot, and steam it in boiling water for...

Embodiment 2

[0039] A kind of preparation method that is suitable as the rice wine of seasoning, concrete steps are as follows:

[0040] (1) Preparation of distiller's yeast: roast highland barley and oats in an iron pan for 12 minutes, steam in boiling water for 60 minutes, take it out and cool it down to room temperature naturally, add yeast and Bacillus licheniformis and stir evenly, leave it for 10 hours to obtain distiller's yeast ,spare;

[0041] (2) The spice mixture is crushed into an ultrafine powder with a particle size of less than 1000 mesh, transferred to a microwave oven for 750W microwave treatment for 4 minutes, then degreased and extracted with absolute ethanol for 30 minutes, diluted and naturally air-dried to obtain degreased spice powder, and set aside;

[0042] (3) Crush the glutinous rice into powder, then transfer it to an oven and bake it at 90°C for 25 minutes, pour it into purified water of 1.3 times its weight while it is still hot, and steam it in boiling water ...

Embodiment 3

[0050] A kind of preparation method that is suitable as the rice wine of seasoning, concrete steps are as follows:

[0051] (1) Preparation of distiller's yeast: roast highland barley and oats in an iron pan for 10 minutes, steam in boiling water for 60 minutes, take it out and cool it down to room temperature naturally, add yeast and Bacillus licheniformis and stir evenly, leave it for 8 hours to obtain distiller's yeast ,spare;

[0052] (2) The spice mixture is crushed into an ultrafine powder with a particle size of less than 1000 mesh, transferred to a microwave oven for 4 minutes of microwave treatment at 750W, then degreased and extracted with absolute ethanol for 20 minutes, diluted and naturally air-dried to obtain degreased spice powder, which is set aside;

[0053] (3) Crush the glutinous rice into powder, then transfer it to an oven and bake it at 90°C for 15 minutes, pour it into purified water of 1.3 times its weight while it is still hot, and steam it in boiling ...

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PUM

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Abstract

The invention provides a rice wine taken as a flavoring, and a manufacturing method thereof. The manufacturing method comprises following steps: liqueur koji is added into a cooked material prepared from glutinous rice powder for primary fermentation; a degreased spice powder is added, and distiller's yeast prepared from highland barley and oat is added for secondary fermentation so as to obtain the rice wine taken as a flavoring, wherein highland barley and oat are roasted in an iron pot, the spice mixture is subjected to microwave treatment, the glutinous rice is backed in an oven. The manufacturing method is beneficial for full release of fragrance substances in the raw materials, the fragrance substance content in the rice wine is increased, and the rice wine is especially suitable tobe taken as a flavoring.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a rice wine suitable as seasoning and a preparation method thereof. Background technique [0002] The brewing process of rice wine is simple, and the taste is sweet and mellow, and is very popular among people. In the production of some dishes, rice wine can also be used as a seasoning, but it has not been improved in any targeted way. [0003] Seasoning wine is mostly used in the market, which has the effect of removing fishy smell and is favored by more and more cooking masters and family consumers, and has a huge market demand. However, in the traditional seasoning wine production process, the spice liquid is usually extracted by soaking. The extraction rate is low, the amount of spice used is large, and the production cost is high. Moreover, the oil and other substances contained in the spice will enter the product together, resulting in precipitation in the product and affe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 肖端武李火宇
Owner 孝感麻糖米酒有限责任公司
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