How is Yubing soju made?

1. Steamed rice is made of rice. Generally, it is required to be free of insects, mildew and spoilage, and contain more than 75% starch. Rice is steamed in a cement pot, and 110-115 liters of water are added to each pot.

Heat through steam, load 100 kg of grain after boiling, stir when covered and boiled, turn off the steam, wait for the rice to absorb water and be full, turn on a small amount of steam for 20 minutes, and then the rice can be cooked.

Steamed rice is required to be cooked thoroughly and loosely, without white hearts, in order to help improve the wine yield. At present, Guangdong Shiwan Distillery has adopted continuous rice steaming machine steaming, and the effect is good.

2. Put the cooked steamed rice into the rice machine, and spread the extra rice bed or use a conveyor belt after loosening.

The air is blown and cooled to reduce the temperature of the product. Generally, it is required to be under 35 in summer and about 40 in winter. When drying, the temperature of the food is required to be even, and the rice is loosened as much as possible, and it is not made into a ball.

3. After the mixture is cooled, put it at room temperature and mix the koji. Koji.

The dosage of every 100 kg of rice is 18-22 kg of koji cake powder, and the koji cake is ground into powder when mixing, sprinkled in the rice grains, mixed well and then loaded with Nirvana.

4. When loading the embankment to ferment and filling the tank, pour water liters into each burial, and then bury the rice separately, 5 kg per burial (measured by the amount of rice). After burial, the embankment is closed and the fermentation room is carried out for fermentation.

During the fermentation period, the temperature of the fermentation room should be properly controlled (26-30), and attention should be paid to the change of the temperature of the product, especially the temperature of the first 3 days of fermentation, which is generally below 30 and not more than 40. The fermentation cycle lasts 15 days in summer and 20 days in winter.

5. After the distillation and fermentation is completed, the cheese is taken out and distilled. The distillation equipment is an improved distillation mill, which is cooled by a snake tube. During distillation, 250 kg of material (measured by rice) is fed to cut off the head and tail of the liquor, reduce the impurities of high boiling point, and ensure the mellowness of the original distilled spirit.

6. The initial distillate is buried for meat embankment aging, and the fat pork is added to soak and age. 20 kg of wine per put, 2 kg of fatty pork. Soak and age for 3 months to slowly dissolve the fat, adsorb impurities, and play a vinegaring role, improve the ripeness, make the wine mellow and delicious, and have a unique soy flavor.

7. After the filter press packaging is aged, pour the wine into a large pool or vat (the fat in the wine is still buried, and then put the new wine to soak and age) and let it precipitate naturally for more than 20 days.

After the wine is clarified, the wine sample is taken out, and after the identification and blending are qualified, the oil on the surface of the pool and the sediment at the bottom of the pool are removed, and the clarified wine in the middle of the pool is sent to the filter press with a pump.

Filter press. Finally, it is bottled and packaged, which is the finished product.

The brewing process of Shiyubing Shochu is popular in Chancheng District, Foshan City, Guangdong Province, and is one of the intangible cultural heritage of Guangdong Province. [11]

The brewing process of stone shochu was founded in 1895 by the third generation of Chen Taiji Distillery in Shiwan Town, Chancheng District, Foshan City, Guangdong Province, founded in 1830 and after the resignation of Chen Chen, a bachelor of Daoguang Hanlin in the Qing Dynasty. Its technology has always been passed down by word of mouth and without interruption. In 2009, it was included in the list of intangible cultural heritage of Guangdong Province.

Shiwan Yao is the only representative product of the sixth flavor type of Chinese liquor - "Chixiang liquor". National high-quality liquor and Chinese historical and cultural liquor.

The brewing process of Shiwan jade ice roast is to add "aging in the jar and soaking fat meat" to the original rice wine brewing process, which has the following effects: first, it forms a particularly strong fermented bean flavor, so that the wine is sweet and soft, and the body is sweet and full; Second, the liquor is clear and no longer turbid. Through modern instrument analysis and experiments, it has been proved that adding "fatty meat" for aging can adsorb impurities and combine with wine to form a unique fermented soybean flavor and mellow body.

It solves the shortcomings of turbidity, spiciness, and prickly throat of rice wine at that time, and has a great effect on improving the aroma, taste, and clarity of rice wine, and plays a key role in improving the quality of rice wine. Since 1982, Tai Chi Distillery, in conjunction with a number of scientific research institutions, has successfully discovered that Shiwan Yu Ice Shochu contains 152 aroma components, and has formed its complete brewing process standard. In 1996, the national standard GB T 16289-1996 "Sauce-flavored Baijiu" drafted by Taiji Distillery was officially promulgated and implemented on the basis of Shiwan's technical standards for ice liquor.

Since then, the sauce-flavored liquor represented by Shiwan Yu Bing Yao has become the sixth largest flavor type of Chinese liquor after the sauce aroma, strong fragrance, clear fragrance, phoenix fragrance and rice fragrance, and has made new contributions to China's liquor industry.