The process science of rice wine technology, the process flow of rice wine

Rice wine is one of the oldest liquors in the world, originating from China, and only in China, and is known as the world's three ancient liquors along with beer and wine. About 3,000 years ago, in the Shang and Zhou dynasties, the Chinese created the original double fermentation method of koji and began to make rice wine in large quantities. Rice wine is made of rice, millet and millet as raw materials, and the general alcohol content is 14%-20%, which is a low-degree brewed wine.

Rice wine is rich in nutrients, containing 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize 8 essential amino acids that must rely on food to ingest, so it is known as "liquid cake".

How to make rice wine (the following is how to make two catties of grain):

1. Prepare ingredients: glutinous rice or rice, 6 grams of sweet koji.

Method: 2. Cooking rice: Wash the glutinous rice and put it on the pot to cook.

3. Saccharification: Spread the glutinous rice to about 30, mix the sweet koji into the rice and stir evenly into a clean jar, seal the mouth of the jar, and keep the temperature at 25 to 30 for about 12-20 hours.

4. Fermentation: Take about kilograms of cold boiled water (mountain spring water and deep well water are better) and pour it into the rice, cover the cylinder tightly, and keep it warm for about 10 days (25 to 30).

5. Filtration: Filter the fermented glutinous rice fermented rice to obtain raw rice wine.

6. Sterilization: Put the raw rice wine in a pot (a clean aluminum pot is OK), simmer to 80 to 85 and keep it for 20 to 30 minutes to achieve sterilization.

7. Storage: Store in a ceramic jar, if you store it for a long time, you can use cement to seal it.

Rice wine has the effects of beauty and anti-aging, promoting appetite, relaxing muscles and invigorating blood.

1.Rice wine is used as a condiment, and when cooking meat dishes, especially mutton and fresh fish, a little is added, which can not only remove the fishy smell but also increase the delicious flavor.

2.Use it sparingly when cooking, and it is advisable to drink about 30ml directly, and no more than 200ml each time.

3.Eat crab in autumn and drink rice wine, and drink hot rice wine in winter to warm up your body and stomach.

1. Rice wine brewing process.

Rice wine, also known as rice wine, contains 18 kinds of amino acids, 8 of which are necessary for the human body to synthesize, promote digestion, relax muscles and invigorate blood, beauty and anti-aging, and protect the heart. The specific process flow is as follows:

Glutinous rice - soaking - draining water - steaming - spreading - sprinkling - adding rice wine koji, stirring - saccharification - adding pulp - fermentation - filtration - clarification - high temperature sterilization - bottling.

1. In order to ensure the quality and hygiene of rice wine, glutinous rice is washed before soaking.

2. The state of ripe grain: no rice core, no hard core; Dry on the outside and soft on the inside, not too wet to lock in the aroma, and stir the rice wine koji more evenly.

3. Saccharification completion standard: there is a faint wine fragrance, glutinous rice tastes sweet, and there is a small amount of wine in the tic-tac-toe hole.

4. Add pulp (add water or wine): add pulp according to the amount of rice: water =, that is, enter the main fermentation stage.

Second, the types of rice wine.

Rice wine is an ancient liquor in China. Because of its brilliance orange yellow, it is called rice wine, and because it is older and more nasal, it is also called old wine or old wine.

In terms of its materials and flavor, rice wine can be divided into: rice rice wine, red yeast rice wine, and millet rice wine. According to the brewing method, it can be divided into: rice pouring method, rice spreading method, and feeding method.

According to the amount of food in the wine, it can be divided into: dry rice wine, semi-dry rice wine, semi-sweet rice wine, and sweet rice wine.

3. Tasting of rice wine.

1. Color: orange-yellow to dark brown, bright and transparent, shiny.

2. Aroma: It has the characteristics of rice wine.

3. Taste: mellow, refreshing, no peculiar smell.

4. Sugar: sugar content (the sugar content of dry rice wine, semi-dry rice wine, semi-sweet rice wine, and sweet rice wine varies greatly).

5. Degree: The alcohol content of rice wine is 8 degrees.

1. Making koji.

Before brewing rice wine, it is necessary to make koji half a year in advance, generally make koji in the hot weather Futian, using wheat kernels, fermentation, hemp leaves, etc. to make traditional koji, using this koji to brew rice wine full of aroma, but also more traditional and simple.

2. Soak rice. The time of rice wine brewing is generally selected to be carried out near the wax moon every year, due to the low temperature in the wax month, the millet is not easy to deteriorate when soaked in water, and the low temperature can ensure the slow fermentation of millet rice wine, so as not to be too high, and the wine quality is easy to become sour, and there are no mosquitoes in the wax moon weather, which can avoid the rice wine being contaminated with mosquitoes and deterioration.

To make rice wine, you should choose the special millet for cooking wine, commonly known as wine rice, this millet is different from the millet we usually see in the shopping mall, the millet in the shopping mall is commonly known as rice rice, which is dedicated to cooking rice, and the selection here is wine rice, and friends who try to make it themselves must figure it out before selling, if there is no wine rice in the local market, you can choose to use glutinous rice instead, and there is not much difference in the taste of rice wine. Millet should be soaked about 24 hours in advance in winter, which can be placed indoors to avoid outdoor low temperature freezing, and at the same time, millet should be submerged by water all the time to prevent millet from becoming crispy from water. The boiled wine residue will become a thin paste.

After the millet is fully soaked, it can be scooped up and put in a bamboo basket to drain the water after repeated washing several times, and the full soak can ensure that the millet can be cooked thoroughly in the process of boiling rice wine, and there is no pinching. Draining the millet can be done half an hour before boiling the wine.

1. Clean the brown glutinous rice, put it in a large pot and cook, and the glutinous rice should be harder.

2. After the glutinous rice is steamed, let it cool, put in the koji and stir well after cooling3. Put the evenly stirred glutinous rice into the wine tank, in the middle, hammer out a wine hole with your fist and cover it and put it in a cool place that does not bask in the sun.

4. After four or five days, you can smell the aroma of wine, if there is a large amount of wine in the wine cave at this time, we will sprinkle some high white rice wine on it (sterilization is not easy to grow wine insects), and put one pound of rice wine in twenty catties of glutinous rice.

5. The rice wine in our Meixian County will be opened and eaten after more than a year, and the wine has become red and yellow after a year, and the wine will be poured out before the New Year. After soaking the sake lees in water for a day and a night, remove the sake lees, take the sake and put it in a jar and burn it with straw, and then eat it for the whole New Year or boiled chicken wine.

In the case of this rice wine, it is mainly the glutinous rice, and then after it is cooked, you can put some koji and ferment it with an appropriate amount of koji, you can try it.

Red rice wine brewing process:

Soak rice - steamed rice in wooden barrels - dry rice until cool - drop the tank to ferment (add red rice, glutinous rice, mountain spring water) - open the rake - ferment in the jar - packaging.

The process of making rice wine should be very complicated, but under normal circumstances, you will not make it yourself, and you will buy ready-made rice wine and use it back.

The production process of Shaoxing rice wine, the master introduced step by step, it turns out that rice wine is made in this way!