Preparation method of lamb yellow rice wine
A technology for rice wine and lamb, applied in the field of preparation of lamb rice wine, can solve the problems of harmfulness to human body and high alcohol content, and achieve the effect of pleasant fruity aroma and comfortable taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0032]Seefigure 1 , A preparation method of lamb rice wine includes the following steps:
[0033]S1: Dehull the glutinous rice and add water;
[0034]S2: Soak glutinous rice in water, blanch the rice, and shovel the glutinous rice to steam;
[0035]S3: Add mold and drop the tank for saccharification;
[0036]S4: Add Chen Fuqu, mutton, almonds, Amomum villosum, long dates, wolfberry, woody and Sydney to ferment;
[0037]S5: After fermentation, add white wine to seal the jar;
[0038]S6: Squeezing out the vinasse, and the squeezed out wine is being decocted and clarified;
[0039]S7: Perform deployment and inspection after clarification;
[0040]S8: Perform a second clarification and filtration after inspection;
[0041]S9: Sterilization and bottling to make finished products.
[0042]Furthermore, 500-800 parts by weight of glutinous rice are added to the S1 to be hulled by a rice mill, and 600-1000 parts of water are added to the glutinous rice after the hulling to clean the glutinous rice.
[0043]Further, the glu...
Embodiment 1
[0052]S1: Add 500 parts of glutinous rice by weight to the rice mill for dehulling, add 600 parts of water to the dehulled glutinous rice to wash the glutinous rice;
[0053]S2: After washing the glutinous rice, add water to soak. The soaking time is 4 hours. Drain the glutinous rice after soaking. Pour 60 degrees hot water to boil the glutinous rice. After the hot water has not passed the glutinous rice, soak the rice for 15 hours. Repeat the soaking glutinous rice. After the glutinous rice is soaked in clear water, add the glutinous rice to boiling water and stir and steam the glutinous rice. Shovel and steam the glutinous rice for 2-3 hours to make the glutinous rice brown. Stop shoveling the glutinous rice and let the glutinous rice cool naturally;
[0054]S3: Add 10 parts of Monascus to saccharify the glutinous rice;
[0055]S4: Add 50 parts of Chen Fuqu, 55 parts of mutton, 23 parts of almonds, 35 parts of Amomum, 25 parts of long dates, 15 parts of Chinese wolfberry, 10 parts of Muxia...
Embodiment 2
[0062]S1: Add 800 parts by weight of glutinous rice to the rice mill for dehulling, add 1000 parts of water to the dehulled glutinous rice to clean the glutinous rice;
[0063]S2: After cleaning the glutinous rice, add water to soak for 5 hours. Drain the glutinous rice after soaking. Pour 70 degrees hot water to boil the glutinous rice. After the hot water has not passed the glutinous rice, soak the rice for 18 hours. Repeat the soaking glutinous rice. After soaking the glutinous rice in clear water, add the glutinous rice to the boiling water and stir and steam the glutinous rice. Shovel and steam the glutinous rice for 2.5 hours to make the glutinous rice brown. Stop shoveling the glutinous rice and let the glutinous rice cool down naturally;
[0064]S3: Add 14 parts of Monascus to saccharify the glutinous rice;
[0065]S4: Add 90 parts of Chen Fuqu, 95 parts of mutton, 35 parts of almonds, 55 parts of Amomum, 35 parts of long dates, 25 parts of wolfberry, 15 parts of woody and 60 parts o...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More