CN103740526A - Fabrication method of family rice wine - Google Patents
Fabrication method of family rice wine Download PDFInfo
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- CN103740526A CN103740526A CN201310743629.0A CN201310743629A CN103740526A CN 103740526 A CN103740526 A CN 103740526A CN 201310743629 A CN201310743629 A CN 201310743629A CN 103740526 A CN103740526 A CN 103740526A
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- China
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- glutinous rice
- rice
- rice wine
- wine
- soaking
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Abstract
The invention provides a fabrication method of a family rice wine. The fabrication method comprises the following steps: selecting materials; cleaning and soaking; cooking; cooling and adding distiller's yeast to agitate; fermenting; stirring; filtering and squeezing to obtain the rice wine. The rice wine provided by the invention can balance the nutrients, build a body and replenish kinds of microelements required by the body after being drunk for a long period of time. The rice wine can be drunk by people of all ages and both sexes, and is a green, healthy and fashionable product in fact.
Description
Technical field
The present invention relates to a kind of brew method of wine, be specifically related to the making method of a kind of family rice wine.
Background technology
Rice wine nutritive ingredient and yellow rice wine are close, and ethanol content is low.But the heat that can be human body provides all exceeds doubly a lot than beer, grape wine.Rice wine contains ten multiple amino acids, wherein has 8 kinds to be that human body can not synthesize and essential.In every liter of rice wine, the content of Methionin will exceed several times than grape wine and beer, and by rare in other nutrition drinks in the world, so people are called " liquid cake ".
Summary of the invention
The invention provides the making method of a kind of family rice wine.
The present invention is achieved by the following technical solutions:
The making method of family's rice wine, comprises following step:
1) choose without going mouldy, the glutinous rice of free from insect pests;
2) by the sticky rice washing after choosing 4 times, the glutinous rice water soaking 8-15 hour after please washing;
3) glutinous rice after soaking is put into pot and steam 20-40 minute, until glutinous rice is well-done;
4) well-done glutinous rice is lowered the temperature with cold water, glutinous rice temperature after cooling is minimum is 34; After cooling, on glutinous rice, be sprinkled into distiller's yeast powder again, stir.
5) glutinous rice after stirring is put into utensil and ferment, ferment not salable, need oxygen during fermentation, leavening temperature 30 degree are for best, minimum also to keep 20 degree more than, the highlyest can not surpass 40 and spend;
6) fermentation every 2-4 days needs by utensil in glutinous rice fully stir once;
7) fermentation time 19-26 days, filters squeezing by the material base fermenting, and has both obtained rice wine.
Described step 2) glutinous rice water-soaking time, be 8 hours summer, and winter and spring are 15 hours, and be 12 hours autumn.
It is 35 minutes that described step 3) glutinous rice is put into the pot steaming time.
Beneficial effect of the present invention is: rice wine long-term drinking of the present invention can be balanced nutritious, improves the health, and supplements the required various trace elements of health.Men and women, old and young are all drinkable, and real is good merchantable brand green, healthy, fashion.
Embodiment
The invention provides the making method of a kind of family rice wine, comprise following step:
1) choose without going mouldy, the glutinous rice of free from insect pests;
2) by the sticky rice washing after choosing 4 times, be 8 hours the glutinous rice water soaking summer after please washing, and winter and spring are 15 hours, and be 12 hours autumn;
3) glutinous rice after soaking is put into pot and steam 35 minutes minutes, until glutinous rice is well-done;
4) well-done glutinous rice is lowered the temperature with cold water, glutinous rice temperature after cooling is minimum is 34; After cooling, on glutinous rice, be sprinkled into distiller's yeast powder again, stir.
5) glutinous rice after stirring is put into utensil and ferment, ferment not salable, need oxygen during fermentation, leavening temperature 30 degree are for best, minimum also to keep 20 degree more than, the highlyest can not surpass 40 and spend;
6) fermentation every 2-4 days needs by utensil in glutinous rice fully stir once;
7) fermentation time 19-26 days, filters squeezing by the material base fermenting, and has both obtained rice wine.
Claims (3)
1. the making method of family's rice wine, comprises following step:
1) choose without going mouldy, the glutinous rice of free from insect pests;
2) by the sticky rice washing after choosing 4 times, the glutinous rice water soaking 8-15 hour after please washing;
3) glutinous rice after soaking is put into pot and steam 20-40 minute, until glutinous rice is well-done;
4) well-done glutinous rice is lowered the temperature with cold water, glutinous rice temperature after cooling is minimum is 34; After cooling, on glutinous rice, be sprinkled into distiller's yeast powder again, stir.
5) glutinous rice after stirring is put into utensil and ferment, ferment not salable, need oxygen during fermentation, leavening temperature 30 degree are for best, minimum also to keep 20 degree more than, the highlyest can not surpass 40 and spend;
6) fermentation every 2-4 days needs by utensil in glutinous rice fully stir once;
7) fermentation time 19-26 days, filters squeezing by the material base fermenting, and has both obtained rice wine.
2. the making method of family according to claim 1 rice wine, is characterized in that step 2) glutinous rice water-soaking time, be 8 hours summer, and winter and spring are 15 hours, and be 12 hours autumn.
3. the making method of family according to claim 1 rice wine, is characterized in that it is 35 minutes that step 3) glutinous rice is put into the pot steaming time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310743629.0A CN103740526A (en) | 2013-12-30 | 2013-12-30 | Fabrication method of family rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310743629.0A CN103740526A (en) | 2013-12-30 | 2013-12-30 | Fabrication method of family rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103740526A true CN103740526A (en) | 2014-04-23 |
Family
ID=50497594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310743629.0A Pending CN103740526A (en) | 2013-12-30 | 2013-12-30 | Fabrication method of family rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103740526A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263579A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Process for preparing all-flower clear rice wine |
| CN106350378A (en) * | 2016-11-01 | 2017-01-25 | 江西省食品发酵研究所 | Fresh-keeping rice wine and preparation method thereof |
| CN108570387A (en) * | 2018-07-30 | 2018-09-25 | 莫英 | A kind of production method of glutinous rice wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100868537B1 (en) * | 2008-03-20 | 2008-11-17 | 대한민국 | Method for preparing fermented rice wine |
| CN102250716A (en) * | 2011-06-09 | 2011-11-23 | 黄家东 | Production method of rice wine |
| CN103255028A (en) * | 2013-05-14 | 2013-08-21 | 湖北生龙食品有限公司 | Sake rice wine preparation method and sake rice wine |
| CN103396911A (en) * | 2013-07-11 | 2013-11-20 | 杨凤群 | Seasoning wine |
-
2013
- 2013-12-30 CN CN201310743629.0A patent/CN103740526A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100868537B1 (en) * | 2008-03-20 | 2008-11-17 | 대한민국 | Method for preparing fermented rice wine |
| CN102250716A (en) * | 2011-06-09 | 2011-11-23 | 黄家东 | Production method of rice wine |
| CN103255028A (en) * | 2013-05-14 | 2013-08-21 | 湖北生龙食品有限公司 | Sake rice wine preparation method and sake rice wine |
| CN103396911A (en) * | 2013-07-11 | 2013-11-20 | 杨凤群 | Seasoning wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263579A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Process for preparing all-flower clear rice wine |
| CN106350378A (en) * | 2016-11-01 | 2017-01-25 | 江西省食品发酵研究所 | Fresh-keeping rice wine and preparation method thereof |
| CN108570387A (en) * | 2018-07-30 | 2018-09-25 | 莫英 | A kind of production method of glutinous rice wine |
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| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |