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Prepn. and drinking method of chaff brewage

A technique of making glutinous rice with rice husks, which is applied in rice husk brewing. ,Drinking of rice husk brewing, the field of preparation of rice husk brewing, can solve the problems of waste, single method, lack of taste, etc., and achieve the effect of convenient storage and transportation and unique form

Inactive Publication Date: 2003-01-08
徐汉欣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Generally, the preparation method of wine-flavored brewed products is to cook, ferment, and distill rice and other grains, only keep the distillate, and discard the wine mash, which causes waste.
And the traditional brewing method only uses grain as raw material, wasting the rich nutrients in the rice batch
[0006] The drinking method of the original wine-flavored brewed product is the drinking or eating method of the traditional product, without fundamental change, the method is single, and lacks appeal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1> 1kg black glutinous rice, 3kg rice flour;

[0030] 2> Soak the black glutinous rice in water until it swells; wash the rice chaff;

[0031] 3>Mix the black glutinous rice and rice chaff thoroughly, and steam in a basket;

[0032] 4> Cool the steamed black glutinous rice and rice husk to about 5 degrees and mix with the koji;

[0033] 5> Ferment the mixed raw materials for 24 to 32 hours,

[0034] 6>Put in cans and seal and press tightly, cover the surface with a layer of edible plant leaves, and use bamboo strips to wrap the plants

[0035] The leaf is pressed tightly on the surface of the raw material;

[0036] 7> Place it at 30°C and brew for 20-40 days.

[0037] When drinking, add cold or hot drinking water according to your preference, or add beverage to soak, insert the straw into the bottom of the tank and allow to suck; add water or drink to soak after sucking.

Embodiment 2

[0039] 1> Take 1 kg of glutinous rice and 2.5 kg of rice flour;

[0040] 2> Soak the glutinous rice in water until it swells; wash the rice chaff;

[0041] 3>Mix the glutinous rice and rice husks thoroughly, and steam them in a basket;

[0042] 4> Cool the steamed glutinous rice and rice chaff to about 4 degrees and fully mix with 0.5 kg of koji

[0043] mix;

[0044] 5> Keep the mixed raw materials heat-preserved and fermented for 27 hours,

[0045] 6>Put in cans and seal and press tightly, cover the surface with a layer of edible plant leaves, and use bamboo strips to wrap the plants

[0046] The leaf is pressed tightly on the surface of the raw material;

[0047] 7> Place it at 27°C and brew for 30 days.

Embodiment 3

[0049] 1> Take 1 kg of black rice, 3 kg of black glutinous rice, and 11 kg of rice scraps;

[0050] 2> Soak black rice and black glutinous rice in water until they swell; wash the rice chaff;

[0051] 3> Mix the black rice and black glutinous rice with rice husks thoroughly, and steam them in a basket;

[0052] 4> Cool the steamed black rice, black glutinous rice and rice scraps to about 6 degrees and mix them with the koji;

[0053] 5> Put the mixed raw materials into the tank, seal and press them tightly, cover the surface with a layer of edible plant leaves, and use bamboo strips to press the plant leaves tightly on the surface of the raw materials;

[0054] 6> Place it at 25°C and brew for 35 days.

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PUM

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Abstract

The production method of blighted rice wine made up by using (by weight portion) 1 portion of rice and / or black rice and / or glutinous rice and / or black glutinous rice and 1.5-4 portions of blighted rice as raw material includes: 1. soaking said raw material rice to swell: cleaning blighted rice with clean water; 2. fully mixing said cleaned and swelled raw materials and steaming them in steamer; 3. cooling to 3-7 deg.C and mixing the cooled and steamed raw material rice with distillery yeast; 4. heat-insualting and fermenting; and 5. canning the finished product. Besides, it also provides its drinking method.

Description

(1) Technical field: [0001] The invention relates to a wine-flavored brewed product, in particular to a rice-hulled brewed product. [0002] The invention also relates to a preparation method of rice husk brew. [0003] The invention also relates to a drinking method of the rice pod brew. (two) background technology: [0004] The original wine-flavored brewed products, such as rice wine, fruit wine, sweet wine, etc., are in the form of solid-liquid separation. Generally, only the liquid containing alcohol and various nutrients is taken for drinking. Only a few varieties such as sweet wine are slag. Juice with food. [0005] Generally, the preparation method of wine-flavored brewed products is to cook, ferment, and distill rice and other grains, only keep the distillate, and discard the wine mash, which causes waste. And the traditional brewing method only uses grain as raw material, wasting the rich nutritional labeling in the rice batch. [0006] The drinking method of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L29/20
Inventor 徐汉欣
Owner 徐汉欣
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