CN1063783C - Method for processing canned brewing yeast - Google Patents
Method for processing canned brewing yeast Download PDFInfo
- Publication number
- CN1063783C CN1063783C CN98113246A CN98113246A CN1063783C CN 1063783 C CN1063783 C CN 1063783C CN 98113246 A CN98113246 A CN 98113246A CN 98113246 A CN98113246 A CN 98113246A CN 1063783 C CN1063783 C CN 1063783C
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- China
- Prior art keywords
- wine
- canned
- living
- grain
- brewing
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Abstract
The present invention relates to a method which comprises the traditional process technology for brewing fermented rice with grain. In the method, raw fermented rice and distilled grain are conditioned to have proper alcoholicity and powdered sugar after water is added. The method is characterized in that vessels capable of resisting heat and voltage and according with the requirements of food package are used for canning and sealing, microwave ovens with steam higher than 100 DEG C and other methods are used for heating, and high-temperature bacteria disinfection is carried out for 60 to 90 minutes by way of steaming. Due to the processes of sealing, steaming and bacteria disinfection, the storage period of products can be longer than one year, the flavor is unchanged after the fermented rice is uncanned, the effect is satisfactory, and both the storage and the transportation are convenient. Therefore, the fermented rice brewed with the method is suitable to be banquet beverages, tourist food and gifts, and has wide market perspective.
Description
The invention belongs to food processing technology field.
Grain brew wine ma is the low alcohol that people generally like, but owing to perishable bad accumulating, fails to become the product of a large amount of circulation sales on market.
The working method that the purpose of this invention is to provide a kind of canned wine brewing ma makes that it can be guaranteed the quality for a long time, accumulating convenient, to satisfy broad masses of the people's demand.
Technical scheme of the present invention is:
A kind of working method of canned brewing yeast, with grain is main raw material, with traditional complete processing: grain removal of impurities, water logging bubble, boiling, cold water dash drench, mix leaven, fermentation is made living wine ma, living wine ma and vinasse is added the water modulation, make alcoholic strength sugar part reach requirement, it is characterized in that: carry out canning sealing with the heat resisting and pressure resisting container that meets the food product pack requirement, carry out the high-temperature sterilization sterilization with the steam, microwave oven or other method hot digestion 60～90 that are higher than 100 ℃ again, make medium-sized canned wine brewing ma.
A kind of canned wine brewing ma's working method, with grain is main raw material, with traditional complete processing: the grain removal of impurities, the water logging bubble, boiling, cold water dashes and drenches, mix leaven, living wine ma is made in fermentation, then living wine ma and vinasse are added the water modulation, make alcoholic strength sugar part reach requirement, it is characterized in that: the living wine ma that will mix up alcoholic strength sugar part adds an amount of tonic Chinese medicine again, stir, then with the heat resisting and pressure resisting container canning sealing that meets the food product pack requirement, with the steam that is higher than 100 ℃, microwave oven or other heating means boiling 60～90 minutes, carry out the high-temperature sterilization sterilization, the canned wine brewing ma who makes health.
Being noted that when canned can not overfill, in order to avoid explosion during boiling.
The present invention is through experimental production, because the wine ma has carried out Sealed steam cooking, reach the sterilization effect, canned wine brewing ma product can be guaranteed the quality more than 1 year, and it is constant to open jar back local flavor, effect is felt quite pleased, and accumulating is convenient, is a kind of beverage, travel food of well entertaining, and makes a present, market outlook are arranged very much, and especially the canned wine brewing ma of health is more welcome.
Claims (3)
1, a kind of canned wine brewing ma's working method, with grain is main raw material, with traditional complete processing: grain removal of impurities, water logging bubble, boiling, cold water dash drench, mix leaven, living wine ma is made in fermentation, then living wine ma and vinasse are added the water modulation, make alcoholic strength, sugar part reach requirement, it is characterized in that: the container that meets the food product pack requirement with heat resisting and pressure resisting carries out canning sealing, carries out the high-temperature sterilization sterilization in 60～90 minutes with the steam, microwave oven or other method hot digestion that are higher than 100 ℃ and makes medium-sized canned wine brewing ma.
2, a kind of canned wine brewing ma's working method, with grain is main raw material, with traditional complete processing: the grain removal of impurities, the water logging bubble, boiling, cold water dashes and drenches, mix leaven, living wine ma is made in fermentation, then living wine ma and vinasse are added the water modulation and make alcoholic strength, sugar part reaches requirement, it is characterized in that: will mix up alcoholic strength, the living wine ma of sugar part adds an amount of tonic Chinese medicine again and stirs, the container canning sealing that meets the food product pack requirement then with heat resisting and pressure resisting, with the steam that is higher than 100 ℃, microwave oven or the heating of other method, high-temperature sterilization sterilization, the canned wine brewing ma who makes health were carried out in boiling in 60～90 minutes.
3, root claim 1,2 described canned wine brewing mas' working method is characterized in that: the living wine ma who modulates or added the living wine ma of tonic Chinese medicine can not overfill when canned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113246A CN1063783C (en) | 1998-06-08 | 1998-06-08 | Method for processing canned brewing yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113246A CN1063783C (en) | 1998-06-08 | 1998-06-08 | Method for processing canned brewing yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1204687A CN1204687A (en) | 1999-01-13 |
| CN1063783C true CN1063783C (en) | 2001-03-28 |
Family
ID=5223001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98113246A Expired - Fee Related CN1063783C (en) | 1998-06-08 | 1998-06-08 | Method for processing canned brewing yeast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1063783C (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087117A (en) * | 1992-11-18 | 1994-05-25 | 北京天外天梨树酿造公司 | A kind of making method of rheum officinale rice wine |
| CN1145949A (en) * | 1996-08-30 | 1997-03-26 | 西安市喜加喜酒厂 | Second fermentation process of naturally fermented condensed wine |
-
1998
- 1998-06-08 CN CN98113246A patent/CN1063783C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087117A (en) * | 1992-11-18 | 1994-05-25 | 北京天外天梨树酿造公司 | A kind of making method of rheum officinale rice wine |
| CN1145949A (en) * | 1996-08-30 | 1997-03-26 | 西安市喜加喜酒厂 | Second fermentation process of naturally fermented condensed wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1204687A (en) | 1999-01-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |