Sauce flavor baijiu soaking meat aging device and soaking meat aging method based on sauce flavor baijiu soaking meat aging device

Abstract

The invention belongs to the technical field of baijiu soaking meat aging, and discloses a sauce flavor baijiu soaking meat aging device and a soaking meat aging method based on the sauce flavor baijiu soaking meat aging device. The device provided by the invention comprises a tank body, a flow guide tube, a meat cage base, a compressed air pipe, a gas distributor and a baijiu inlet / outlet opening, wherein the tank body is of a hollow cavity structure; the round tubular flow guide tube is positioned at the middle lower part of the tank body; the meat cage base is positioned at the inner middle part of the tank body; an air inlet opening of the compressed air pipe is positioned on the top of the tank body; the lower end of the compressed air pipe is connected with the gas distributor; the gas distributor is positioned at the bottom of the tank body, and is positioned under the meat cage base; the baijiu inlet / outlet opening is formed in the bottom of the tank body. The invention also provides the sauce flavor baijiu soaking meat aging method based on the device. The device provided by the invention has the advantages that the dissolution rate of binary acid, binary acid diethyl ester, glycerol and the like can be effectively improved; various flavor ingredients are added through the baijiu body obtained after the aging, so that the baijiu body becomes more mellow, richer and brighter; the moutfeel is richer, softer and sweeter; no fresh baijiu taste exists; the mouthfeel and the flavor of distilled liquor are obviously improved.

Description

technical field [0001] The invention belongs to the technical field of liquor-soaked meat aging, in particular to a drum-flavored liquor-soaked meat aging device and a drum-flavored liquor-soaked meat aging method based on the same. Background technique [0002] Soy-flavored liquor needs to go through the process of soaking meat and aging, that is, the newly distilled rice wine (commonly known as vegetarian wine), is transported into a container with aged meat for soaking, and is stored for a period of time. The turbid vegetarian wine becomes clear. Become "meat wine", the aroma of "meat wine" presents soy and meat aromas, and the taste becomes mellow, sweet and smooth. [0003] The traditional soy-flavored liquor-soaked meat process does not require temperature control. The aging process is at room temperature, and the temperature of the liquor changes with seasonal temperature fluctuations. Generally speaking, the temperature in summer is high, and the temperature of the ...

AI Technical Summary

Problems solved by technology

Soy-flavored liquor also needs a small amount of oxidation. The traditional meat-soaking process of soy-flavored liquor is static immersion. Except for the process of sending new wine into the meat-soaking container, air can be introduced into other links, which is not conducive to the trace amount of liquor in the early stage. Oxidation demand

[0006] The containers of the traditional soy-flavored liquor soaking meat process include cement pools, earthen vats, pottery pots, etc., which have the disadvantages of high labor intensity and large wine loss.

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