CN102887283B - Glutinous rice wine fast-food product and processing method thereof - Google Patents
Glutinous rice wine fast-food product and processing method thereof Download PDFInfo
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- CN102887283B CN102887283B CN201210219157.4A CN201210219157A CN102887283B CN 102887283 B CN102887283 B CN 102887283B CN 201210219157 A CN201210219157 A CN 201210219157A CN 102887283 B CN102887283 B CN 102887283B
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Abstract
The invention discloses a processing method of a glutinous rice wine fast-food product. The method comprises the following steps of: 1, filling a finished glutinous rice wine product into bags to form glutinous rice wine bags, wherein the weight of every bag is 50 to 200g; 2, putting the glutinous rice wine bags into an accommodation vessel; and 3, sealing openings of the accommodation vessel. The glutinous rice wine fast-food product comprises the accommodation vessel, wherein at least one accommodation area is arranged in the accommodation vessel; and the glutinous rice wine bags are placed in a first accommodation area. The glutinous rice wine bags acquired by the processing technology are placed in the accommodation vessel, and the glutinous rice wine is supplied as fast-food to a consumer, so that the open-to-it requirement of the consumer is met. When the glutinous rice wine is eaten, the glutinous rice wine bag is opened, and the glutinous rice wine is poured into the accommodation vessel. Tableware and a sugar powder bag are added into the accommodation vessel, so that a plurality of eating ways are provided for the consumer, and the glutinous rice wine fast-food product has the advantages of convenience, cleanness and health.
Description
Technical field
The present invention relates to food processing technology field, be specially a kind of amazake fast-food product and job operation thereof.
Background technology
With the quickening pace of modern life, people are more and more unwilling to spend time on the cooking techniques of food.Especially in busy working and learning, in order to save time, people are often more ready to select namely to open instant instant product.
At Chuan Shudiqu, fermented glutinour rice has been the conventional food in daily life.Be rich in protein, vitamin and amino acid whose nutraceutical as one, fermented glutinour rice is accepted with its distinctive wine aroma flavor and likes.But existing fermented glutinour rice, when peddling, still rests in the sales mode of Traditional Folk food, i.e. raw fermented glutinour rice in bulk.Customer also often adopts traditional cooking techniques mode when edible, first buys raw fermented glutinour rice in bulk, secondly in raw fermented glutinour rice, adds appropriate water and hots plate, and waits for and could eat after boiling.Because needs are hotted plate, so customer inevitably needs to adopt corresponding kitchen range.This shows, existing fermented glutinour rice is only in specific eating surroundings just can be processed to edible prepared food, and that is, existing fermented glutinour rice cannot provide to people with the form of fast food.
No matter be the product form from fermented glutinour rice or sales mode, existing fermented glutinour rice food not only can not meet the demand that customer lives for fast pace, and cannot effectively be promoted for this all-ages nutraceutical of fermented glutinour rice.
Summary of the invention
In view of this, the invention provides a kind of amazake fast-food product and job operation thereof, fermented glutinour rice is processed into and a kind ofly namely opens instant product, facilitate that customer's is edible.
For solving above technical matters, technical scheme of the present invention is, a kind of job operation of amazake fast-food product, and concrete steps are:
Step 1, fermented glutinour rice finished product is entered bag, form fermented glutinour rice bag, the weight of often wrapping is 50-200g;
Step 2, fermented glutinour rice is packaged in container;
Step 3, container to be sealed.
Further, while fermented glutinour rice is packaged into container by described step 2, also in container, place Icing Sugar bag.
Further, described step 2 also places tableware while fermented glutinour rice is packaged into container in container, and this tableware is soup ladle or suction pipe.
Further, after described step 4 container sealing, there is at outer wrap one deck of container the film of hot shortness.
Further, in described step 1, the job operation of fermented glutinour rice bag is:
Soak: by qualified glutinous rice according to glutinous rice and water 1:0.8, ratio mix after start soak, the duration of immersion is 8-24h;
Boiling: sufficient for immersion glutinous rice is placed in food steamer, make the pressure of food steamer be 0.05-0.3MPa, temperature is under the condition of 100-110 DEG C, boiling 5-10mins, obtains the ripe glutinous rice without the white heart; After glutinous rice cooks, need to lower the temperature to glutinous rice, make its temperature be down to 28-36 DEG C;
Mixed song: after boiling and adding Koji in glutinous rice, glutinous rice and Koji are mixed, and the ratio of glutinous rice and Koji is 1:0.005, and wherein, the composition of Koji comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice being mixed with Koji is put into the fermenter through sterilization, and on fermenter, cover moisturizing cloth, fermenter is put into fermenting cellar, in the process of fermentation, the temperature of fermenting cellar remains on 28-36 DEG C, and is interrupted sprinkling aqua sterilisa to ensure that moisturizing cloth remains moisture state to moisturizing cloth, carries out ventilation every 1.5-2.5h to fermenting cellar, ventilation duration is at more than 5mins, until the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, sweathouse is lowered the temperature, makes the fermenter filling glutinous rice slurries be deposit 24-36h in the environment of less than 25 DEG C, to obtain fermented glutinour rice stoste in room temperature;
Allotment: add auxiliary and condiment in fermented glutinour rice stoste, the ratio between fermented glutinour rice stoste and auxiliary and condiment is 1:0.0002, and wherein, auxiliary and condiment is sweetener, and this sweetener can be that white sugar or knob are sweet; The fermented glutinour rice stoste adding sweetener is fully stirred, is that fermented glutinour rice stoste heats up while stirring, makes temperature reach 65-70 DEG C, and Keep agitation 10-15mins with this understanding;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 50-200g often wrapped.
Further, preferred version is:
Soak: immersion duration is 16h;
Boiling: pressure selects 0.15MPa, temperature rises to 105 DEG C, and boiling duration is 8mins; After boiling is ripe, ripe glutinous rice is cooled to 32 DEG C;
Fermentation: the temperature of fermenting cellar remains on 32 DEG C, and every 2h to fermenting cellar ventilation, ventilation duration is 10mins;
Cooling: fermenter is placed on 30h in the environment of 22 DEG C;
Allotment: in whipping process, heats up and makes fermented glutinour rice reach 67 DEG C, and Keep agitation 12mins;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 100g often wrapped.
A kind of amazake fast-food product, comprises container, is provided with at least one and holds region in this container, wherein first holds in region and places described fermented glutinour rice bag.
Further, be also provided with second and hold region in described container, this second holds in region and places described Icing Sugar bag; Also be provided with the 3rd in container and hold region, the 3rd holds in region and places described tableware, and tableware is soup ladle or suction pipe.
Further, described container is paper bowl, and the outer setting of paper bowl has the film of one deck hot shortness.
Further, described fermented glutinour rice bag is the flexible membrane bag of inner filling fermented glutinour rice.
Compared with prior art, container put into by the fermented glutinour rice bag obtained by processing technology of the present invention, and fermented glutinour rice is provided to customer with the form of fast food, meets customer and namely opens instant demand.Only fermented glutinour rice bag need be taken apart and pour in container when edible.The present invention also adds tableware and Icing Sugar bag in container, for customer provides multiple eating mode, convenient, clean, sanitary.
Detailed description of the invention
Core thinking of the present invention is, fermented glutinour rice is processed into independently fermented glutinour rice bag, and places it in corresponding container, meets customer and namely opens instant demand.
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with specific embodiment, the present invention is described in further detail.
First fermented glutinour rice is fully processed, then with the fermented glutinour rice processed for raw material carries out the further processing of amazake fast-food product, its concrete steps are:
Step 1, the fermented glutinour rice processed is filled into bag, form fermented glutinour rice bag, the weight of often wrapping is 50-200g;
Step 2, fermented glutinour rice is packaged in container;
Step 3, container to be sealed.
Wherein, the weight of fermented glutinour rice bag can be determined according to the specification of finally peddling product, and can think 75g, 150g, 225g, 250g etc., concrete product weight is as the criterion with consumer demand.And in order to ensure that fermented glutinour rice bag is convenient to deposit, can fermented glutinour rice bag filling good after to the further sterilization of fermented glutinour rice bag with dewater.
Conveniently customer's is edible, and while fermented glutinour rice being packaged into container in carry out step 2, also can place tableware in container, this tableware is soup ladle or suction pipe.Which kind of tableware of concrete employing adjusts by the needs of client.For the ease of processing and for the consideration to product health, the tableware such as soup ladle or suction pipe is all carried out independent packaging.
Because everyone taste is different, during edible fermented glutinour rice, required sugariness is not identical yet, so while fermented glutinour rice being packaged into container in carry out step 2, Icing Sugar bag can also be placed in container, this Icing Sugar bag comprises white sugar bag and/or brown sugar bag, also can be the Icing Sugar bag that white sugar and brown sugar mix according to the ratio of 1:2.
In order to make container not fragile, be convenient to transport, so container outer wrap one deck after packaging has the film of hot shortness.
After each amazake fast-food product machines, just can be cased, be carried out joint sealing, piling with the quantity of every case 20-50, finally also the form of FCL product can be carried out export trade.The quantity of every case can according to the needs of client, and the comfort level of transport adjusts.
Wherein fermented glutinour rice bag and Icing Sugar bag are also had and also have special job operation, specific as follows:
Embodiment one:
A job operation for fermented glutinour rice bag, its concrete steps are:
Soak: the impurity such as the stone contained in glutinous rice are rejected, then through bath cleaning repeatedly, obtain clean glutinous rice.To clean after glutinous rice in add water start soak, the ratio of glutinous rice and water is 1:0.8, and the duration of immersion is 8-24h;
Boiling: sufficient for immersion glutinous rice is transported in food steamer, after the rice layer in food steamer reaches suitable thickness, open the steam valve of food steamer, by regulating the steam pressure in food steamer, make pressure reach 0.05-0.3MPa, boiling temperature reaches 100-110 DEG C, with this understanding by sticky rice stewing 5-10mins, finally obtain without the white heart, the glutinous rice that namely boiling is well-done; After glutinous rice cooks, transport it in cooling utensil and lower the temperature, finally make the temperature of glutinous rice be down to 28-36 DEG C;
Mixed song: according to the quantity of glutinous rice, adds Koji in the glutinous rice after cooking, and by spread pesticides for three times, triple mixing makes glutinous rice can full and uniformly mix with Koji, and the ratio of glutinous rice and Koji is 1:0.005.Wherein, the composition of Koji comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice being mixed with Koji is put into the fermenter through sterilization, and on fermenter, cover one deck moisturizing cloth, fermenter is put into fermenting cellar, during this period, the temperature of fermenting cellar is made to remain on 28-36 DEG C, because fermentation needs to carry out under wet conditions, so need during the fermentation to be interrupted to moisturizing cloth to spray aqua sterilisa to ensure the state that moisturizing cloth remains moistening; Meanwhile, carry out ventilation every 1.5-2.5h to fermenting cellar, ventilation duration is at more than 5mins, until the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, starts cooling to sweathouse, makes the temperature of fermenting cellar progressively drop to less than 25 DEG C, and the glutinous rice producing slurries needs to deposit 24-36h in the environment, and then obtains fermented glutinour rice stoste;
Allotment: through fermenting for a long time, in order to ensure the quality of fermented glutinour rice, first fermented glutinour rice stoste was checked before allocating, auxiliary and condiment is added after qualified on inspection in fermented glutinour rice stoste, ratio between fermented glutinour rice stoste and auxiliary and condiment is 1:0.0002, wherein, auxiliary and condiment is sweetener, and this sweetener can be that white sugar or knob are sweet etc.; Start after adding auxiliary and condiment to stir fermented glutinour rice stoste, be that fermented glutinour rice stoste heats up while stirring, make temperature reach 65-70 DEG C, and Keep agitation 10-15mins with this understanding;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 50-200g often wrapped.
A kind of concrete procedure of processing of Icing Sugar bag is as follows:
Get the raw materials ready: obtain brown sugar and white sugar, and carry out drying and processing to it respectively, make moisture≤5% in brown sugar, moisture≤2% in white sugar, final brown sugar mixes with the ratio of white sugar according to 2:1;
Pulverize: brown sugar and white sugar are worn into 30-50 object Icing Sugar by comminutor, can auxiliary material be added in crushing process, as acidity regulator;
Pack: encapsulated by the Icing Sugar crushed, form Icing Sugar bag, the weight of often wrapping is 10g-20g.
Embodiment two:
For embodiment one, embodiment two is added to some extent in step.In the process to fermented glutinour rice bag mixed song and fermentation, in order to ensure the quality that glutinous rice ferments better, therefore take following steps:
Equipment inspection is sterilized: sterilization to as if for the fermenter of the glutinous rice that ferments.First fermenter is cleaned, secondly check that fermenter is with or without breakage, finally intact fermenter is placed in high temperature and carry out sterilization;
Dress meal enters bucket and does nest: loaded by the glutinous rice cooked in the fermenter of sterilization, and the rice in bucket is flattened, it is the shape that glutinous rice is just being formed, justifies in fermenter, nest limit is neat, the object done like this is the permeability to air promoting rice, and then increase the oxygen-supplying amount of subsequent fermentation, fermentation is carried out smoothly.
The present embodiment has carried out sterilizing to ensure the quality that fermented glutinour rice ferments for equipment.Adjusting the shape that glutinous rice is stacked, is to strengthen the effect of fermenting, to obtain the better fermented glutinour rice of local flavor.
Embodiment three:
For the first two embodiment, the procedure of processing that the present embodiment adds sterilization and dewaters after fermented glutinour rice packaging bag forming, makes the holding time of fermented glutinour rice bag be extended, specific as follows:
Sterilization: fermented glutinour rice bag being placed on temperature is 85-100 DEG C, pressure is keep 10-20mins under the environment of 0.1-0.2MPa, reaches the object of abundant sterilization;
Dewater: the fermented glutinour rice bag after sterilization is placed on drier and dewaters.
Embodiment four:
For first three embodiment, focusing on of the present embodiment, is optimized selection to each side parameter in the course of processing, specific as follows:
The preferred parameter of fermented glutinour rice bag procedure of processing is as follows:
Soak: immersion duration is 12-20h;
Boiling: pressure selects 0.1-0.2MPa, temperature rises to 102-108 DEG C, and boiling duration is 6-9mins; After boiling is ripe, ripe glutinous rice is cooled to 30-34 DEG C;
Fermentation: the temperature of fermenting cellar remains on 30-34 DEG C, and every 1.7-2.3h to fermenting cellar ventilation, ventilation duration is 8mins;
Cooling: fermenter is placed on 27-33h in the environment of less than 24 DEG C;
Allotment: in whipping process, heats up and makes fermented glutinour rice reach 66-68 DEG C, and Keep agitation 11-14mins;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 70-150g often wrapped.
The preferred parameter of Icing Sugar bag procedure of processing is as follows:
Get the raw materials ready: make the moisture in brown sugar be 4.5%, the moisture 1.5% in white sugar;
Pulverize: brown sugar and white sugar are worn into 35-45 object Icing Sugar by comminutor, can auxiliary material be added in crushing process, as acidity regulator;
Pack: encapsulated by the Icing Sugar crushed, form Icing Sugar bag, the weight of often wrapping is 12g-18g.
In the present embodiment, the change of working process parameter can obtain quality better, and local flavor is fermented glutinour rice preferably.
Embodiment five:
Compare with embodiment four, the present embodiment focus on to working process parameter carries out selection optimize, specific as follows:
The preferred parameter of fermented glutinour rice bag procedure of processing is as follows:
Soak: immersion duration is 16h;
Boiling: pressure selects 0.15MPa, temperature rises to 105 DEG C, and boiling duration is 8mins; After boiling is ripe, ripe glutinous rice is cooled to 32 DEG C;
Fermentation: the temperature of fermenting cellar remains on 32 DEG C, and every 2h to fermenting cellar ventilation, ventilation duration is 10mins;
Cooling: fermenter is placed on 30h in the environment of 22 DEG C;
Allotment: in whipping process, heats up and makes fermented glutinour rice reach 67 DEG C, and Keep agitation 12mins;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 100g often wrapped.
The preferred parameter of Icing Sugar bag procedure of processing is as follows:
Get the raw materials ready: make the moisture in brown sugar be 4%, the moisture 1% in white sugar;
Pulverize: brown sugar and white sugar are worn into 40 object Icing Sugar by comminutor, can auxiliary material be added in crushing process, as acidity regulator;
Pack: encapsulated by the Icing Sugar crushed, form Icing Sugar bag, the weight of often wrapping is 15g.
In the present embodiment, the change of working process parameter can obtain better quality, the fermented glutinour rice that local flavor is more excellent.
The final product structure obtained by the machining of above-mentioned amazake fast-food product is as follows:
A kind of amazake fast-food product, comprises container, and this container can be that dixie cup, paper bowl etc. hold portative container.In container, be provided with at least one hold region, wherein first hold the filling good fermented glutinour rice bag of placement process processing in region, fermented glutinour rice bag is the flexible membrane bag of inner filling fermented glutinour rice.Second holds in region and places Icing Sugar bag.3rd holds in region the tableware such as soup ladle or suction pipe placed through independent packaging.Wherein, load onto outside the tableware of fermented glutinour rice bag, Icing Sugar bag and independent packaging and be respectively arranged with breach or tear strip, to open packaging.And the film of one deck hot shortness is had in the container outer setting of sealing, be damaged for the protection of container can not wait environmental factor through moisture.
By the amazake fast-food product that the present invention produces, when edible, only fermented glutinour rice bag need be torn, fermented glutinour rice be poured in container, directly edible or add water brew edible.And the taste different according to individual can add Icing Sugar.
Be worth it is emphasized that the fermented glutinour rice in the present invention can replace with the liquid foods such as rice wine, sweet wine or fermented glutinous rice, carry out peddling sale through products such as the corresponding rice wine bag of filling formation, sweet wine bag and fermented glutinous rice bags.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. a job operation for amazake fast-food product, its concrete steps are:
Step 1, fermented glutinour rice finished product is entered bag, form fermented glutinour rice bag;
Step 2, fermented glutinour rice is packaged in container;
Step 3, container to be sealed;
In described step 1, the job operation of fermented glutinour rice bag is:
Soak: start to soak after being mixed according to the ratio of glutinous rice and water 1:0.8 by qualified glutinous rice, the duration of immersion is 8-24h;
Boiling: sufficient for immersion glutinous rice is placed in food steamer, make the pressure of food steamer be 0.05-0.3MPa, temperature is under the condition of 100-110 DEG C, boiling 5-10mins, obtains the ripe glutinous rice without the white heart; After glutinous rice cooks, need to lower the temperature to glutinous rice, make its temperature be down to 28-36 DEG C;
Mixed song: after cooking and adding Koji in glutinous rice, glutinous rice and Koji are mixed, and the ratio of glutinous rice and Koji is 1:0.005, and wherein, the composition of Koji comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice being mixed with Koji is put into the fermenter through sterilization, and on fermenter, cover moisturizing cloth, fermenter is put into fermenting cellar, in the process of fermentation, the temperature of fermenting cellar remains on 28-36 DEG C, and is interrupted sprinkling aqua sterilisa to ensure that moisturizing cloth remains moisture state to moisturizing cloth, carries out ventilation every 1.5-2.5h to fermenting cellar, ventilation duration is at more than 5mins, until the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, sweathouse is lowered the temperature, makes the fermenter filling glutinous rice slurries be deposit 24-36h in the environment of less than 25 DEG C, to obtain fermented glutinour rice stoste in room temperature;
Allotment: add auxiliary and condiment in fermented glutinour rice stoste, the ratio between fermented glutinour rice stoste and auxiliary and condiment is 1:0.0002, and wherein, auxiliary and condiment is sweetener, and this sweetener can be that white sugar or knob are sweet; The fermented glutinour rice stoste adding sweetener is fully stirred, is that fermented glutinour rice stoste heats up while stirring, makes temperature reach 65-70 DEG C, and Keep agitation 10-15mins with this understanding;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 50-200g often wrapped.
2. the job operation of amazake fast-food product as claimed in claim 1, is characterized in that, while fermented glutinour rice is packaged into container by described step 2, also in container, place Icing Sugar bag.
3. the job operation of amazake fast-food product as claimed in claim 1, it is characterized in that, described step 2 also places tableware while fermented glutinour rice is packaged into container in container, and this tableware is soup ladle or suction pipe.
4. the job operation of amazake fast-food product as claimed in claim 1, is characterized in that, after container seals by described step 4, has the film of hot shortness at outer wrap one deck of container.
5. the job operation of amazake fast-food product as described in the appended claim 1, it is characterized in that, the scheme of described fermented glutinour rice finished product procedure of processing is:
Soak: immersion duration is 16h;
Boiling: pressure selects 0.15MPa, temperature rises to 105 DEG C, and boiling duration is 8mins; After boiling is ripe, ripe glutinous rice is cooled to 32 DEG C;
Fermentation: the temperature of fermenting cellar remains on 32 DEG C, and every 2h to fermenting cellar ventilation, ventilation duration is 10mins;
Cooling: fermenter is placed on 30h in the environment of 22 DEG C;
Allotment: in whipping process, heats up and makes fermented glutinour rice reach 67 DEG C, and Keep agitation 12mins;
Sterilization: the fermented glutinour rice that seasoning is good being placed on temperature is 90 DEG C, pressure is keep 12mins under the environment of 0.15MPa;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 100g often wrapped.
6. an amazake fast-food product, is characterized in that, comprises container, is provided with at least one and holds region in this container, wherein first holds in region the fermented glutinour rice bag placed as in claim 1-5 as described in any one.
7. amazake fast-food product as claimed in claim 6, is characterized in that, be also provided with second and hold region in described container, and this second holds in region and place Icing Sugar bag; Also be provided with the 3rd in container and hold region, the 3rd holds in region and places tableware, and tableware is soup ladle or suction pipe.
8. amazake fast-food product as claimed in claim 6, it is characterized in that, the outer wrap of described container has the film of one deck hot shortness.
9. as the amazake fast-food product in claim 6-8 as described in any one, it is characterized in that, described fermented glutinour rice bag is the flexible membrane bag of inner filling fermented glutinour rice.
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| CN201210219157.4A CN102887283B (en) | 2012-06-28 | 2012-06-28 | Glutinous rice wine fast-food product and processing method thereof |
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| CN104273520A (en) * | 2013-07-01 | 2015-01-14 | 魏文龙 | Milk-egg fermented glutinous rice |
| CN104543742B (en) * | 2015-02-11 | 2017-12-08 | 成都巨龙生物科技股份有限公司 | One kind shaping fermented glutinour rice and its production technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759726A (en) * | 2005-11-10 | 2006-04-19 | 何文斌 | Instant fermented glutinous |
| CN101712920A (en) * | 2010-01-09 | 2010-05-26 | 胡亮 | Method for preparing portable fresh-keeping sweet wine |
| CN102197876A (en) * | 2010-03-26 | 2011-09-28 | 孝感市生龙酒业有限责任公司 | Glutinous-rice-fermented beverage |
| CN102440379A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of egg flowers in fermented glutinous rice |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759726A (en) * | 2005-11-10 | 2006-04-19 | 何文斌 | Instant fermented glutinous |
| CN101712920A (en) * | 2010-01-09 | 2010-05-26 | 胡亮 | Method for preparing portable fresh-keeping sweet wine |
| CN102197876A (en) * | 2010-03-26 | 2011-09-28 | 孝感市生龙酒业有限责任公司 | Glutinous-rice-fermented beverage |
| CN102440379A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of egg flowers in fermented glutinous rice |
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