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Making technology of soy sauce flavor type baijiu

A sauce-flavored liquor and process technology, which is applied in the field of wine making, can solve the problems of extended wine production time and complicated process, and achieve the effect of increasing the wine production rate and share

Inactive Publication Date: 2018-08-10
贵州省仁怀市水码头酿酒作坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a brewing process of Maotai-flavored liquor to solve the problem of prolonging the brewing time due to the complexity of the first cooking process in the existing Maotai-flavored liquor brewing process

Method used

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  • Making technology of soy sauce flavor type baijiu

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Embodiment Construction

[0038] The following is a further detailed description through specific implementations:

[0039] The reference signs in the drawings of the specification include: grain filling tank 1, partition 2, upper chamber 3, lower chamber 4, through hole 5, motor 6, rotating shaft 7, first crushing knife 8, second crushing knife 9 , The third crushing knife 10, the spiral blade 11, the airbag 12, the first limiting pin 13, the second limiting pin 14, and the water jet 15.

[0040] The embodiment provides a brewing process of Maotai-flavor liquor, which specifically includes the following steps:

[0041] (1) Crushing of Xiasha raw materials: Put the raw materials into the grain moistening tank 1, such as figure 1 As shown, the grain moistening tank 1 is vertically slidably connected with a partition 2 which divides the grain moisturizing tank 1 into an upper chamber 3 and a lower chamber 4, and the partition 2 is provided with a connecting upper chamber 3 and a lower chamber. A number of thr...

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Abstract

The invention relates to the technical field of liquor making, and particularly discloses a making technology of soy sauce flavor type baijiu. The making technology comprises the following steps of 1,smashing a lower sand raw material; 2, mixing the lower sand raw material; 3, conducting grain wetting on lower sand; 4, steaming the grain; 5, cooling and stirring; 6, stacking and fermenting; 7, putting the sand into a kiln to be fermented; 8, smashing a coarse sand raw material; 9, mixing the coarse sand raw material; 10, conducting grain wetting on the coarse sand; 11, taking the coarse sandout of the kiln; 12, conducting mixed steaming; 13, cooling and stirring, stacking and fermenting, putting the sand into the kiln to be fermented, taking the sand out of the kiln to be steamed into baijiu and repeating the steps for seven times. A grain wetting tank is utilized to integrate the procedures of smashing and uniformly mixing the raw materials and conducting grain wetting, the complexity of the procedure of smashing and uniformly mixing the raw materials and conducting grain wetting is lowered, then staff's operation is reduced, and the technological time is shortened.

Description

Technical field [0001] The invention relates to the technical field of wine making, and specifically discloses a brewing process of Maotai-flavor liquor. Background technique [0002] Maotai-flavor liquor is also called Mao-flavor liquor. It is represented by dozens of famous domestic and foreign liquors such as Moutai, Xijiu, Guotai Liquor, and expensive liquor. It belongs to Daqu liquor. Its sauce-flavor is prominent, elegant and delicate, and the body Mellow, long aftertaste, clear and transparent, slightly yellow in color. The brewing process of Maotai-flavored liquor brings together the essence of ancient Chinese wine-making technology, and creates a set of traditional techniques that are completely different from other domestic flavored liquors. Two feedings, nine cooking, eight fermentations, seven wine extractions, and high temperature The main characteristics of the production process of sauce-flavor liquor during koji making, high-temperature accumulation, high-tempera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 刘波
Owner 贵州省仁怀市水码头酿酒作坊