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Yellow rice wine jar storage method and storage apparatus thereof

A technology for tank storage and rice wine, which is applied in the field of rice wine brewing, can solve the problems of high loss, occupying a large warehouse area, and high labor intensity, and achieve the effects of avoiding changes in taste, realizing mechanized production, and reducing production costs

Inactive Publication Date: 2004-09-15
李永炎
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Problems solved by technology

[0003] The object of the present invention is to seek a large rice wine storage method and its storage equipment. Using this method, the problems of high labor intensity, high loss, high deterioration rate and large warehouse area can be effectively solved.

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  • Yellow rice wine jar storage method and storage apparatus thereof

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Embodiment Construction

[0014] The treatment process of the present invention is as follows:

[0015] a. Deal with the large tank container: first clean the large tank 3 with clean water, and then sterilize it as usual before sealing; wash with clean water during cleaning, after cleaning, seal and sterilize the large tank to remove the Bacteria are completely eliminated. When sealing, close the inlet and outlet 2 of the big tank 3 to ensure that it is in a sealed state.

[0016] b. Sake treatment: After sterilizing the brewed sake at 80-85°C, place it in a buffer container to keep it warm for 20-30 minutes, and then cool to room temperature. The brewed sake should also be sterilized, and the sake can usually be heated. At 80-85°C, kill other bacteria in the sake. After sterilization, slowly pour the sake into a transitional container, that is, a buffer container. After about 20-30 minutes, it is cooled to room temperature by a cooler. If the wine enters the large tank at a relatively high temperature, it...

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Abstract

The invention is a kind of big pot storing method for rice wine and the storing devce, which refers to brewing technology of rice wine, especially refers to a kind of storing technology. The scheme of the invention is: a. processes the big pot container: cleans the pot with water and carries on sterilization and seals the apertures; at the same time carries on b. wine processing: the rice wine is carried on sterilization under 80-85 deg.C and the wine are put into container to thermal retardation for 20-30 minutes, them it is cooled to normal temperature; c. packaging: the processed wine are packaged with the big pot; d. the wine are aged: opens the ventilation value on the pot after the wine is poured into the pot, thus the air can enters the pot after it is sterilized by the filtering materials in the valve. By using the method, it can solves the problem such as large labour intensity, high consumption, high debasement rate and big occupied storage premises.

Description

Technical field [0001] The invention relates to rice wine brewing technology, in particular to an aging storage technology after rice wine brewing. Background technique [0002] Rice wine is a traditional product in China. After about 6000 years of development, its production process has undergone earth-shaking changes. Especially in modern times, the use of rice steamers, large-tank fermentation, wine presses, bottle filling lines and other facilities has greatly improved Improved labor productivity. The yellow wine needs to be stored before it will have a mellow taste and rich aging aroma. In order to meet the needs of consumers, three-year and five-year-aged products are everywhere on the market, but most of the rice wine factories still use the original Shaotan container (that is, the one in Shaoxing, Zhejiang) for aging storage. The original manual operation, its existing problems such as high labor intensity, high loss, high deterioration rate and large warehouse area occup...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12L11/00
Inventor 李永炎
Owner 李永炎
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