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Preparation method of rice wine

A technology for rice wine and white rice, which is applied in the field of wine preparation, can solve the problems of ginger being difficult to taste, food lacks taste, etc., and achieves the effect of solving the blunt taste

Inactive Publication Date: 2015-03-25
XIAOGAN YIPIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Generally, when cooking food with rice wine, a certain amount of ginger is often added to make the taste better. However, for the cooker, the added ginger is difficult to taste, and the food prepared in this way lacks a certain taste.

Method used

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preparation example Construction

[0016] The preparation method of common rice wine, it comprises the following steps:

[0017] 1) anticipation: preparing white rice of predetermined weight;

[0018] 2) Cooking: Wait until the rice is cooked and then cool it down;

[0019] 3) fermentation: add yeast to the rice obtained in step 2, and then ferment for a certain number of days;

[0020] 4) Distillation.

Embodiment 1

[0021] Embodiment 1: add ginger flavor raw material in fermentation process.

[0022] The raw material of ginger flavor is sliced ​​ginger or powdered ginger material.

[0023] When drinking rice wine, the raw material of ginger flavor is 5% to 10% of the weight of white rice.

[0024] When used as rice wine for cooking, the raw material of ginger flavor is 5% to 20% of the weight of white rice.

[0025] The finished product can also be divided into light taste, general taste and heavy taste grades according to the degree of ginger taste.

Embodiment 2

[0026] Embodiment 2: add ginger-flavored raw material after rice wine distillation is finished.

[0027] The ginger-flavored raw material is ginger-flavored spices.

[0028] When drinking rice wine, the raw material of ginger flavor is 1% to 6% of the weight of white rice.

[0029] When used as rice wine for cooking, the raw material of ginger flavor is 5% to 15% of the weight of white rice.

[0030] By adopting the above preparation method, rice wine with better mouthfeel can be prepared, so that the drinker has the effect of dispelling cold after drinking.

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Abstract

The invention provides a preparation method of rice wine. The method comprises the four steps of preparing materials, steaming, fermenting and distilling, and is characterized in that proper amount of ginger flavored raw materials are added in a fermentation phase so that the produced rice wine has a ginger taste; and when a use uses the rice wine to cook foods, ginger does not need to be additionally prepared so that the rice wine is very convenient to use, and the problem that the taste of the additionally-added ginger is rigid also can be solved.

Description

technical field [0001] The invention belongs to the field of wine preparation methods, and in particular relates to a preparation method of rice wine. Background technique [0002] Rice wine is generally fermented from natural pure rice. It has a mellow taste. In addition to being used by people, it is also often used to condition food. Adding rice wine to food can make the taste particularly fragrant. Now rice wine has become a part of Chinese people's daily life. Indispensable food. [0003] Generally when cooking food with rice wine, a certain amount of ginger is often added to make the taste better. However, for the cooker, the added ginger is difficult to taste, and the food prepared like this lacks a certain mouthfeel. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a preparation method of rice wine in view of the deficiencies of the above-mentioned prior art, so that when rice wine and ginger are needed t...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李俊平
Owner XIAOGAN YIPIN FOOD
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