604 results about "Red rice" patented technology

Rice plants are disclosed with two separate, but synergistic mechanisms for resistance to herbicides that normally inhibit a plant's acetohydroxyacid synthase (AHAS) enzyme. The herbicide resistance of plants with both resistance mechanisms is substantially greater than one would expect from a simple combination of the two types of resistance. The first of the two resistance mechanisms is a metabolic pathway that is not fully understood, but that does not itself involve a mutant AHAS enzyme. The second resistance mechanism is a mutant AHAS enzyme, an enzyme that shows direct resistance to levels of herbicide that normally inhibit the enzyme, in both in vivo and in vitro assays. Besides controlling red rice, many AHAS-inhibiting herbicides also effectively control other weeds that are common in rice fields. Several of these herbicides have residual activity, so that a treatment controls both existing weeds as well as weeds that sprout later. No herbicide currently available for use on rice has residual activity against a broad spectrum of weeds including red rice. With effective residual activity against red rice and other weeds, rice producers now have a weed control system superior to those currently used.

The invention provides a lady health-care wine and a preparation method thereof. The health-care wine is prepared from angelica, hemlock parsley, radix paeoniae alba, prepared radix rehmanniae, raw radix rehmanniae, radix ophiopogonis, prepared fleece-flower root, lucid ganoderma, radix astragali, ginseng, rhizoma polygonati, poria with hostwood, polygala root, stir-fried spine date seed, deer fetus paste, antler, donkey-hide gelatin, glue of tortoise plastron, stir-fried eucommia, mistletoe, pawpaw, radix achyranthis bidentatae, broomrape, rhizoma drynariae, spatholobus stem, cassia bark, cornus officinalis, epimedium, Curculigo orchioides, saffron, Cordyceps, rhizoma cyperi, agilawood, Flos Caryophyllata, dalbergia wood, Turmeric Root-tuber, Rhizoma Zedoariae, cowherb seed, pseudo-ginseng, raw pollen typhae, pummelo pee, fingered citron, citron, raw rhubarb, fructus cannabis, bush-cherry seed, peach kernel, Chinese radish seed, semolina seed, cassia seed, Plantain seed, dodder, wolfberry fruit, raspberry, schisandra fruit, cherokee rose, Semen Euryales, gynostemma pentaphyllum, raw hawthorn, red rice, gastrodia tuber, kudzu root, chrysanthemum flower, calcined oyster and dragon bone, white spirit and yellow wine. The preparation method comprises the following steps: soaking the Chinese medicinal herbs in 50 vol% top-grade white spirit for 36 days (stirring every three days),and discarding the Chinese medicinal herbs after 36 days; and adding top-grade yellow wine (twice of white spirit), adding a right amount of honey (according to mouthfeel), sealing, and soaking for 36 days (stirring every three days) to obtain the lady health-care wine. When people drink 50ml of the health-care wine a day, the health-care wine can tonify the liver and kidney, recuperate yin and yang, invigorate qi, strengthen the bone, nourish the blood and refresh the brain.

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The production of functional red rice powder with high color number and without citrinin belongs to the field of red rice product producing technology. The functional red rice powder is produced with monascus strain No. 9901 or 9906 liquid culture seed and grain material culture medium and through inoculation of liquid seed, solid fermentation at 25-32 deg.c temperature and 60-90 % humidity for 2-3 weeks, sterilization, stoving and milling. During the production, liquid fermentation process may be also adopted. The product has color number of 200-600 U / g and content of functional componentMonacolin K 4-12 g / kg with Monacolin K in open ring structure accounting for 70-90 %, and no toxic matter citrinin. The product may be used as food additive or fixing safely.

The invention discloses a method for breeding functional formula rice varieties, belonging to the technical field of special rice breeding. The method is characterized by comprising the following steps of selecting a rice variety with larger extending area and good quality in production as the recurrent parent, crossing the recurrent parent with black rice, purple rice, red rice, glutinous rice and giant embryo rice respectively, backcrossing the offsprings with the recurrent parent, breeding the near-isogenic lines which have agronomic traits similar to the agronomic traits of the recurrent parent and respectively have the traits of the black rice, purple rice, red rice, glutinous rice and giant embryo rice and mixing the seeds in proportion to prepare the seeds for production of the formula rice. The method has the following beneficial effects that after the formula rice varieties bred by the method are planted, the shapes of plants and leaves and the agronomic traits are neat and consistent; the rice obtained by grinding unhulled rice can simultaneously contain the five functional rice, namely the black rice, the purple rice, the red rice, the glutinous rice and the giant embryo rice; the functional formula rice can be produced by planting the seeds; the production method is simple and is high in efficiency and good in benefits; and the produced high nutrition functional formula rice integrates color, aroma, taste and nutrition curative effect and has good health care function.

The present invention discloses a portable cooked rice made of various cereals and its preparation method. Said preparation method includes the following steps: (1), washing main food material, soaking main food material in water, then taking out and draining; (2), cooking said main food material to obtain cooked rice; (3), in the process of cooking rice adding proper quantity of flavouring material, and mixing them; and (4), forming the flavoured cooked rice, packaging and sealing so as to obtain the invented portable cooked rice. The above-mentioned described main food material can be rice, millet, corn, red rice, glutinous rice, black rice, coix seed, grains of sorghum, grains of wheat, buckwheat, naked outs, soybean, black beans, mung beans, potato and sweet potato, etc. The described flavouring material includes edible salt, sugar, hot pepper and / or perfume.

The invention discloses an anti-ageing skincare product. The anti-ageing skincare product comprises 0.001 to 3 weight percent of a plant stem cell active matter and 0.01 to 3 weight percent of Dragosine carnosine, wherein the plant stem cell active matter is at least one of a Phytocelltec<TM> Malus Domestica apple stem cell, a Phytocelltec <TM> Solar Vitis grape stem cell, a Phytocelltec <TM> Alp Rose rose leave stem cell, a Phytocelltec <TM> Argan nut stem cell and a Regenistem Rice Ap red rice stem cell. The preparation method of the anti-ageing skincare product comprises a step of adding the plant stem cell active matter and the Dragosine carnosine into a skincare product. The anti-ageing skincare product comprises the plant stem cell active matter and the Dragosine carnosine at the same time, and under the synergistic action of the two components, the anti-ageing skincare product can obviously improve skin quality, skin elasticity and proliferative capacity of skin, and the effect is obviously higher than that of a skincare product in which the plant stem cell active matter or the Dragosine carnosine is added singly.

The invention relates to a red yeast vinegar having the blood pressure lowering function; and the red yeast vinegar is prepared by the following processes of: taking glutinous rice as a raw material, steaming and boiling the glutinous rice, and then adding distillers yeast made of red yeast and supplementary materials as well as functional red yeast wine lees with the weight percent of 10 percent to 20 percent of the raw material for undergoing initial fermentation and secondary fermentation, then pressing the mixture to make the red yeast yellow wine, and recovering the red yeast wine lees, and the red yeast wine is made into the red yeast vinegar having the blood pressure lowering function through the acetic acid liquid fermentation; the invention fully utilizes the supplementary material of red yeast wine lees for producing the red yeast wine, thereby increasing the added value and preparing the red yeast vinegar with high GABA content and blood pressure lowering function; and the red yeast vinegar has an unexpected effect to the treatment and prevention of hypertension, and also has the auxiliary blood pressure lowering function.

The invention discloses a Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products. The rice noodles comprise the following raw materials in parts by weight: rice 60-80 and corn 20-40. The preparation method comprises the following steps: 1, preparing of the raw materials; 2, grinding into rice flour and corn flour respectively; 3, mixing of the rice flour and corn flour; 4, primary ripening; 5, secondary ripening; 6, third ripening until the noodles are completely ripened; 7, rapid freezing and aging; 8, moistening and aging; 9, steam aging; and 10, cutting. The preparation method has relatively short production period and no impact on environment, without any food additives. By adopting the preparation method, the rice noodles using rice and corn as the raw materials can be prepared, and other rice noodles using rice and other grains (such as millet, red rice, black rice, sorghum, oats, wheat germ, soybean, mung bean, red bean, pea, black bean, purple sweet potato, Chinese yam and potato) as the raw materials can also be prepared.

The invention relates to a preparation method of semi-sweat red rice yellow wine. The method is characterized by comprising the following steps of: decocting sticky rice; putting into a tank to ferment; in the process of stirring and cooling and oxygenating, adjusting sugar degree, squeezing and filtering, blending, decocting wine for sterilization and packaging and aging, further adopting a preparation method of cooling and extracting dregs, adjusting sugar degree and cooling and maintaining dregs between the step of stirring and cooling and oxygenating and fermenting and the step of squeezing and filtering. The step of cooling and extracting dregs is realized by quickly cooling the fermenting dreg liquid to 10 DEG C and standing for 1-2 days for extracting fermenting dreg liquid at the bottom. The step of adjusting sugar degree is realized by adding adjusting sugar degree sweet mash to the fermenting tank. The step of cooling and maintaining dregs is realized by cooling the fermenting dreg liquid at 1 DEC G / day and cooling to 0-2 DEG C, maintaining the temperature and continuously culturing for 20-30 days. The preparation process of the method provided by the invention is based on a mechanical production line of red rice yellow wine, and the fermenting process is completed in one tank. Compared with conventional brewing process, the preparation method provided by the invention has the advantages that the fermenting period is shortened, the demand of sugar degree of the semi-sweat red rice yellow wine is met, and meanwhile, the brewing flavor is better.

The invention discloses a medicinal wheat yellow wine mold culture and a preparation method thereof. The material components of the mold culture (weight is calculated by kg) are as follows: wheat: 1000, golden cypress: 28 to 32, angelica: 8 to 12, combined spicebush: 37 to 43, tangerine peel: 8 to 10, marshmarigold to leaved beesia herb: 11 to 13, gardenia: 7 to 9, chrysanthemum: 10 to 14, contorta: 7 to 9, sagebrush: 9 to 11, carapace: 9 to 11, cinnamon: 7 to 9, almond: 5 to 7, small sweet herb: 10 to 12, anise tree: 7 to 9, Amomum tsao to ko: 8 to 10, Chinese prickly ash: 2 to 3, thorn seed: 75 to 85 and angelica root: 3 to 5; the integral process flow of the preparation method is raw materials-crushing-mixing-stirring-stepping-yeast production-fermenting-culture stage- ventilation stage-yeasting culture stage-taking out and storage. The medicinal wheat yellow wine mold culture of the invention integrates the advantages of the current wheat, wheat yeast and red rice, the preparation method causes the permeability of yeast base to be good and fermentation to be high active and complete, the yeast preparation process is easy to be controlled and the quality of finished yeast is stable. Yellow wine brewed by using the wheat yellow wine mold culture does not subside and has no suspended matters after a long period of storage, furthermore, the yellow wine tastes good and has stable quality and long quality guarantee period.

The invention relates to the technical field of feed processing, and in particular relates to a pig feed and a preparation method thereof. The pig feed is prepared from the following raw materials in parts by weight: 70-100 parts of corn flour, 30-60 parts of bean pulp, 30-50 parts of wheat bran, 20-35 parts of alfalfa, 15-25 parts of kelp powder, 10-20 parts of fish meal, 2-6 parts of eggshell, 3-8 parts of bone meal, 0.2-1 part of compound vitamin and 15-35 parts of a flavoring agent, wherein the flavoring agent comprises the following raw materials: red rice powder, sword bean powder, radix bupleuri, isatis root, folium mori, houttuynia cordata, hyssopus officinalis, folium artemisiae argyi, bagasse, corn germ, white sugar, poria cocos, edible vegetable oil, table vinegar and yeast powder. Multiple plant components are fed into the pig feed, so that the disease resistance of pigs can be improved, the growth speed of the pigs is rapid, the cost is low, the pigs are good in meat quality and high in lean meat rate, and the nutritive value of pork is improved.

The invention discloses a brewing method for black rice wine that includes the following steps: adding red rice and yeast into aged black rice to take ferment in fermentation tank; taking compression to the mash, and taking the processes of clarifying, sterilizing, aging, mixing, filtering, and bottling. The invention makes the wine have abundant nutrient content, and the color of the wine would be close to the appearance color of the black rice raw material.

The present invention is brewing process of honey vinegar and nutritious health honey vinegar and the blending process of vinegar beverage. Honey vinegar is prepared through mixing honey and water, heating to disinfect, adding yeast to ferment, adding acetic acid seed to acidify and ferment, separating to obtain vinegar, adding salt via stirring and filtering, sealed anaerobic maintenance, and filtering. The honey vinegar beverage is prepared through mixing the honey vinegar, honey, benzoic acid solution and bacteria-free pure water and filtering the mixture. The nutritious health honey vinegar is prepared through mixing and steaming glutinous rice, soybean residue and wheat bran, mixing with cooked date and red rice, fermentation, mixing with pure water, squeezing and filtering, clarifying to obtain fermented nutritious liquid, mixing with the honey vinegar and filtering. The beverages of the present invention have good tastes, rich nutrients and multiple health functions.

A method for manufacturing monascus pigment with a high color value by taking rice as a material includes the following steps: (1) preparing rice pulp; (2) adding 0.2 to 0.25 percent of sodium nitrate, 0.15 to 0.25 percent of monopotassium phosphate, 0.15 to 0.25 percent of heptahydrate magnesium sulfate, 1 to 1.5 percent of corn pulp and 1.5 to 2 percent of bean powder calculated by the weight of the rice pulp into the rice pulp, heating to 121 DEG C and maintaining for 20 minutes and cooling to 35 DEG C to 40 DEG C below zero to prepare a fermentation culture medium; (3) after the monascus pigment is cultured by a solid incline, inoculating the monascus pigment into a seed culture medium and culturing for 50 hours to prepare the enlarging culture medium of a monascus strain ; (4) adding the enlarging nutrient liquid, the quantity of which is equal to 8 to 10 percent of the weight of the monascus strain, into the fermentation culture medium, stirring and culturing for 85 to 100 hours and maintaining the pressure of a fermentation pot to be 0.04 to 0.06MPa to prepare a fermentation liquid; (5) filtering the fermentation liquid, obtaining a condensed liquid after membrane condensing is carried out on a filter liquid, then drying in a spraying or freezing way, namely obtaining the monascus pigment. Detected by a detecting method regulated by the national standard of GB15961-2005, the color value of the monascus pigment prepared by the invention can achieve more than 200.

The fermented unpolished rice is produced with germinated unpolished glutinous rice or germinated unpolished red rice as main material and through soaking, eliminating water, steaming into cooked rice, lowering temperature, kneading to spread, mixing with yeast powder, sealing in sterilized storing jar inside storing room at 35-40 deg.c to ferment and enzyme saccharify for 2-3 days, and bacterial-free packing. It has rich nutrients, beautifying and health care effect, good taste, rich scent, low alcohol content and long preservation time.

The present invention relates to the manufacturing method and use of selenium enriched red rice which contains 10-55 mg selenium per kg red rice. Solution of sodium selenite instead of water is used to sprout red rice. The inorganic selenium is transformed into organic selenium through biotic movement of red rice. The invented selenium enriched red rice can be used directly as food or feed.

The invention discloses a manufacturing technical of hygienic food based on red yeast as raw material in the new environmental protective food making domain, which comprises the following steps: preparing red yeast; making vinegar; filtering; condensing; sterilizing. The invention can reduce hyperlipemia, which possesses specific color and incense without toxic and side effect.

The invention relates to a red yeast yellow wine having the blood pressure lowering function; and the red yeast yellow wine is prepared by the following processes of: taking glutinous rice as a raw material, steaming and boiling the glutinous rice, and then adding distillers yeast made of red yeast and supplementary materials as well as functional red yeast wine lees with the weight percent of 10 percent to 20 percent of the raw material for undergoing initial fermentation and secondary fermentation, then pressing the mixture to make the red yeast yellow wine having the blood pressure lowering function, and recovering the red yeast wine lees. The invention fully utilizes the supplementary material of red yeast wine lees for producing the red yeast wine, thereby increasing the added value and preparing the red yeast yellow wine with high GABA content and blood pressure lowering function; and the red yeast yellow wine has an unexpected effect to the treatment and prevention of hypertension, and also has the auxiliary blood pressure lowering function.

The invention discloses a preparation method of a harmonious aromatic white spirit, which comprises the following working procedures of: removing impurity in a steaming way, brewing with red rice, continuously evaporating in a mixing way, cellaring in a mud pond, driving with double yeasts, combining the high part with the lower part, accumulating in high temperature, preparing with different grooves in the same pond, storing and ageing for a long time, and meticulously blending and adjusting, etc. The self-contained novel aromatic white spirit achieves the unique taste and standard on the premise of guaranteeing the total style of the quality of the white spirit.

The invention relates to a functional food, in particular to a nutritional meal with effects of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure. The nutritional meal is prepared by mixing the following raw materials in part by weight: 3 to 5 parts of konjaku flour, 1.8 to 3.2 parts of black fagopyrum tataricum powder, 8 to 12 parts of pumpkin powder, 5 to 8 parts of Chinese yam powder, 6 to 10 parts of corn starch, 0.8 to 1.2 parts of bunge auriculate root powder, 4 to 6 parts of triticale powder, 0.5 to 1 part of pine needle powder, 2 to 4 parts of semen sesami nigrum powder, 10 to 15 parts of sweet potato powder, 1.5 to 3 parts of burdock powder, 1.2 to 2 parts of soya bean lecithin powder, and 1.5 to 2.8 parts of red rice powder. According to the nutritional meal with the effects of losing weight, expelling toxin, and reducing blood sugar, blood lipid and blood pressure, raw materials are natural, the defect of single function of the conventional functional food is overcome, the toxic or side effects with different degrees, which are caused by chemotherapy can be avoided, the nutritional meal is scientific and reasonable in formula, and has the characteristics of high stability and can be taken for a long time, does not influence the normal food intake of people, and is obvious in effect of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure; and comprehensive and balanced nutrition can be taken by people.

The invention discloses a manufacturing method of shiitake glutinous rice wine, belonging to the field of food processing. The method is characterized by comprising the following steps: (1) shiitake treatment: selecting shiitake, flushing, cutting, impregnating, boiling, separating to obtain a shiitake solution, adding alcohol, and immersing; and (2) shiitake wine brewing: impregnating high-grade glutinous rice, steaming, pouring, blending with yeast, saccharifying, adding the shiitake solution, adding red rice water, adding rice arrack, adding the shiitake slag, fermenting, pressing, sealing the cylinder, and aging to obtain the product. The product contains the beneficial components in the yellow wine and the nutritional components in the shiitake, and has full aroma; and the product is beneficial to enhancing the immunologic function of the organisms, postponing aging, warming the spleen and stomach and invigorating the middle-jiao energy, has the effects of cancer prevention and cancer resistance, and is a high-quality health-care wine.

An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and / or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and / or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum); (c) a yeast- and / or lactic acid bacterium-fermented product of one or more kinds of root crops and / or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and / or lactic acid bacterium-fermented product of one or more kinds of flowers and / or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and / or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and / or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and / or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).

The invention discloses a formulation for health-care red rice wine which comprises (by weight portion, based on 100 parts of glutinous rice dry weight), Monascus color 3-10, buckwheat 5-8 parts, the preparing process comprises the steps of, fermenting 2 months, extracting juice 5-20 parts.

The invention discloses five-cereal porridge and a preparation method thereof. The five-cereal porridge comprises following raw materials: main materials including unpolished rice, sticky rice, red rice, oats, buckwheat, corns, broomcorn, coix seeds, black soya beans, canavalia or kidney beans, phaseolus calcaratus and black sesames, tonifying food including pork, chicken, fish and eggs, auxiliary food including codonopsis pilosula, red dates, fructus lycii, angelica sinensis, poria cocos, Chinese yams, semen euryales and lotus seeds, and matched food including lucid ganoderma, nori, dried cowpeas, dried leaf mustards and potatoes. The production method comprises the following steps: steaming, stewing, forming the porridge and the like. The five-cereal porridge has the beneficial effects that a traditional diet is combined with a human body principle, traditional Chinese and western medicine opinions and public nutriology; after people eat the five-cereal porridge for a long time, people are in look good and the beauty is maintained; the resistance and the immunity are improved; common diseases can be improved; people defecate smoothly and have a good mood; the body is light and the life is prolonged.

The invention discloses a qi-replenishing blood-nourishing wine and a preparation method thereof. The qi-replenishing blood-nourishing wine is prepared from the following raw materials in parts by weight: 300-350 parts of grapes, 40-60 parts of red dates, 30-50 parts of mulberries, 15-20 parts of gynura, 5-8 parts of red rice powder, 30-40 parts of black beans, 2-4 parts of hibiscus rosa-sinensis, 2-4 parts of hawthorn flowers, 2-3 parts of radix polygoni multiflori, 3-5 parts of lycopus lucidus, 2-3 parts of convolvulate asiabell root, 2-3 parts of angelica sinensis, 2-3 parts of radix paeoniae rubra, 2-3 parts of peanut coats, 2-3 parts of metaplexis japonica makino, 2-4 parts of Japanese banana flowers, 30-50 parts of black sugar, 10-12 parts of yeasts and 8-10 parts of nutrition additives. The qi-replenishing blood-nourishing wine prepared through the method disclosed by the invention is ruddy and bright in color and luster and mellow and sweet in taste, is rich in nutrition and has the effects of tonifying middle-jiao and qi and replenishing and nourishing blood by adding components, namely the red dates, the mulberries, the black beans and the like, to the traditional wine, can be used for enhancing the health-care function and nourishing and strengthening the body by achieving a synergistic effect with beneficial components of multiple traditional Chinese medicines, and achieves the radiant beauty and the abundant vigor by being drunk at a right amount for a long time.

The invention discloses a solid fermentation tank as well as a method for preparing red kojic rice by using the solid fermentation tank and a product prepared by the method, and belongs to the technical field of biological fermentation. The solid fermentation tank comprises a horizontal fermentation bucket, a temperature detecting opening, a humidity detecting opening, a pressure detecting opening, an inoculation opening, a sampling opening, a feeding hole, sight glass, an inlet pipe, an outlet pipe, a balance plate, a rolling bracket, a material baffle and an outside-bucket jacket. The method is used for preparing healthy nutritional red kojic rice by using the solid fermentation tank by the following steps: soaking materials; washing the materials; steaming the materials; cooling; separating; inoculating; mixing; keeping the temperature; keeping the humidity; fermenting; harvesting; and drying and the like. By virtue of the design of the invention, the environmental protection property, economic efficiency and stability of the solid fermentation tank as well as the homogeneity of the same batch of fermentation products are improved; the solid fermentation tank is applied to the preparation method; the preparation condition is optimized; the contents of red rice protein, red rice polysaccharide, ergosterol and amino acid in the prepared red kojic rice are respectively not lower than 3.0%, 2.0%, 1.0% and 1.0%; the limit amount of citrinin is not higher than 0.01mg / kg and the limit amount of monacolin K is not higher than 0.01%.