Method for brewing cooking wine by using brewer's grains

A technology of brewer's grains and cooked brewer's grains, which is applied in the field of cooking wine brewing, can solve the problems of complex brewing process, high production cost, waste of resources, etc., and achieve the effect of abundant raw material sources, low production cost and low brewing cost

Inactive Publication Date: 2019-03-05
QINGDAO SHENGXIANGUAN E COMMERCE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The raw material of traditional Chinese cooking wine is japonica rice, which has the disadvantages of complicated brewing process, high production cost and serious waste of resources.
[0003] Brewer's grains are the main by-products of breweries. There are 250 kilograms of distiller's grains for every 1,000 liters of beer produced. The main components are protein, fiber, etc. In fact, beer's grains are a good nutritional substrate for microorganisms. The production company just sells it directly to nearby farmers to raise pigs and fish. When the output of beer grains is greater than the demand of the local breeding industry, it will cause a backlog of distiller's grains. If it is not handled in time, it will also lead to corruption, deterioration, and affect environment, waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1, a kind of method utilizing brewer's grains to brew cooking wine, its steps are as follows:

[0012] (1) Heat and steam the beer grains to 28°C to obtain the cooked beer grains, add yellow rice wine to the cooked beer grains, and fully stir to form mixed distiller's grains. Fermentation holes are arranged in the middle of the mixed distiller's grains. Insulated for 3 days, yellow rice wine is formed in the fermentation hole, wherein the weight ratio of brewer's grains to yellow rice wine medicine is 1:0.004;

[0013] (2) According to the weight ratio: beer's grains: water = 1:5, add warm water at 28°C to the mixed distiller's grains for fermentation, and stir once every 8 hours. After 8 days, when the temperature in the tank reaches 23°C Fermentation can be stopped;

[0014] (3) Put the fermented beer grains into a cloth bag for pressing; put the squeezed brewer's grains into a steamer, and add spices to the brewer's grains to steam together as needed. Whe...

Embodiment 2

[0015] Embodiment 2, a kind of method utilizing brewer's grains to brew cooking wine, its steps are as follows:

[0016] (1) Heat and steam the beer grains to 30°C to obtain mature beer grains, add yellow rice wine to the cooked beer grains, and stir fully to form mixed distiller's grains. Fermentation holes are arranged in the middle of the mixed distiller's grains. Heat preservation for 3 days, and form yellow rice wine in the fermentation hole, wherein the weight ratio of brewer's grains and yellow rice wine medicine is 1:0.006;

[0017] (2) According to the weight ratio: beer's grains: water = 1:5, add warm water at 30°C to the mixed distiller's grains for fermentation, and stir once every 8 hours. After 7 days, when the temperature in the tank reaches 25°C Fermentation can be stopped;

[0018] (3) Put the fermented beer grains into a cloth bag for pressing; put the squeezed brewer's grains into a steamer, and add spices to the brewer's grains to steam together as needed....

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PUM

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Abstract

The present invention discloses a method for brewing cooking wine by using brewer's grains. The method comprises the following steps: brewer's grains are heated and steamed to 28 DEG C-30 DEG C, yellow wine Chinese yeast is added, the materials are fully stirred to form mixed distiller's grains, fermentation holes are arranged in the middle parts of the mixed distiller's grains, heat preservationis conducted at a temperature of 28 DEG C-30 DEG C for 3 days, yellow wine is formed in the fermentation holes, then warm water at 28 DEG C-30 DEG C is added to the mixed distiller's grains, fermentation is conducted, stirring is conducted once every 9 hours and the fermentation is stopped after 7-8 days; and then squeezing, cooking, filtering, sealed storing and sterilizing are conducted to obtain the cooking wine. The method of the invention is simple in brewing process, low in brewing cost, and easy to popularize. The method uses the brewer's grains to brew the cooking wine, and is rich inraw material sources, less in investment, convenient to operate and low in production cost. On the one hand, the brewer's grains are used to replace polished round-grained rice and on the other hand,proteins in the brewer's grains are decomposed, nutrients in the cooking wine are increased, the alcohol content of the cooking wine is increased, at the same time, resources of the brewer's grains are fully utilized to increase the use value of the brewer's grains.

Description

technical field [0001] The invention relates to a method for brewing cooking wine, in particular to a method for brewing cooking wine with beer grains. Background technique [0002] The raw material of Chinese traditional brewing cooking wine is japonica rice, which has the disadvantages of complex brewing process, high production cost and serious waste of resources. [0003] Brewer's grains are the main by-products of breweries. There are 250 kilograms of distiller's grains for every 1,000 liters of beer produced. The main components are protein, fiber, etc. In fact, beer's grains are a good nutritional substrate for microorganisms. The production company just sells it directly to nearby farmers to raise pigs and fish. When the output of beer grains is greater than the demand of the local breeding industry, it will cause a backlog of distiller's grains. If it is not handled in time, it will also lead to corruption, deterioration, and affect environment, causing waste. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24
CPCA23L27/24
Inventor 王丽英
Owner QINGDAO SHENGXIANGUAN E COMMERCE CO LTD
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