Processing method of convenient and instant sweet wine
A processing method and technology of sweet wine, which is applied in the processing field of convenient and instant sweet wine, can solve the problems of not easy to carry, easy to break, heavy weight, etc., and achieve the effect of maintaining intact nutritional components, high product quality and easy control
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Embodiment 1
[0020] Prepare convenient, ready-to-eat liqueurs by:
[0021] 1. Pretreatment of raw materials: wash the glutinous rice that has been removed from impurities, dirt and rotten rice grains in running water, and then pour the glutinous rice into a clear water pool to soak for 4 hours to soften it by absorbing water;
[0022] 2. Cooking: transfer the soaked glutinous rice to a continuous rice steamer and cook for 40 minutes to make glutinous rice;
[0023] 3. Spread the rice: cool the steamed glutinous rice to 30°C and transfer it to the fermenter;
[0024] 4. Fermentation with distiller's koji: Add distiller's koji in the fermenter according to the 4% addition of glutinous rice weight, mix well, after 36 hours, the fermentation work is completed;
[0025] 5. Take distiller's grains by centrifugation: put the fermented glutinous rice wine into a centrifuge, centrifuge at 3000r / min for 5min, and separate distiller's grains and wine juice;
[0026] 6. Sterilization: steam steriliz...
Embodiment 2
[0031] The convenient and instant liqueur of red dates and wolfberry is prepared by the following methods:
[0032] 1. Raw material pretreatment: wash the glutinous rice that has been removed of impurities, dirt and rotten rice grains in running water, and then pour the glutinous rice into a clear water pool to soak for 4 hours to absorb water and soften it;
[0033] 2. Cooking: transfer the soaked glutinous rice to a continuous rice steamer and cook for 40 minutes to make glutinous rice;
[0034] 3. Spread the rice: Cool the steamed glutinous rice with sterile water to 30°C, and transfer it to the fermenter;
[0035] 4. Fermentation with distiller's koji: add distiller's koji in the fermenter according to 7% of the weight of glutinous rice, mix well, and after 36 hours, the fermentation work is completed;
[0036] 5. Take distiller's grains by centrifugation: put the fermented glutinous rice wine into a centrifuge, centrifuge at 3000r / min for 5min, and separate distiller's g...
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