CN112535160A - Functional red yeast solid fermentation process - Google Patents
Functional red yeast solid fermentation process Download PDFInfo
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- CN112535160A CN112535160A CN202011401344.5A CN202011401344A CN112535160A CN 112535160 A CN112535160 A CN 112535160A CN 202011401344 A CN202011401344 A CN 202011401344A CN 112535160 A CN112535160 A CN 112535160A
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- rice
- red yeast
- millet
- spring water
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- 238000000855 fermentation Methods 0.000 title claims abstract description 62
- 230000004151 fermentation Effects 0.000 title claims abstract description 62
- 239000007787 solid Substances 0.000 title claims abstract description 21
- 229940057059 monascus purpureus Drugs 0.000 title claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 106
- 235000009566 rice Nutrition 0.000 claims abstract description 102
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 83
- 240000008042 Zea mays Species 0.000 claims abstract description 45
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 45
- 238000001035 drying Methods 0.000 claims abstract description 42
- 239000007858 starting material Substances 0.000 claims abstract description 42
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 41
- 235000005822 corn Nutrition 0.000 claims abstract description 41
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 37
- 235000019713 millet Nutrition 0.000 claims abstract description 37
- 235000013339 cereals Nutrition 0.000 claims abstract description 26
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 25
- 208000003643 Callosities Diseases 0.000 claims abstract 2
- 206010020649 Hyperkeratosis Diseases 0.000 claims abstract 2
- 238000005469 granulation Methods 0.000 claims description 18
- 230000003179 granulation Effects 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 13
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000006748 scratching Methods 0.000 abstract description 5
- 230000002393 scratching effect Effects 0.000 abstract description 5
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 description 81
- 230000000694 effects Effects 0.000 description 8
- 235000007189 Oryza longistaminata Nutrition 0.000 description 4
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 235000009973 maize Nutrition 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 2
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K97/00—Accessories for angling
- A01K97/04—Containers for bait; Preparation of bait
- A01K97/045—Preparation of bait; Ingredients
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K97/00—Accessories for angling
- A01K97/04—Containers for bait; Preparation of bait
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Fodder In General (AREA)
Abstract
The invention belongs to the technical field of microbial fermentation, and particularly relates to a functional red yeast solid fermentation process, which comprises the following steps: step one, preparing raw materials; the raw materials comprise red yeast rice strains, old corns, rice, millet, sticky rice, spring water and grain distiller's yeast, and the second step is to prepare the raw materials; soaking rice in spring water, repeatedly cleaning old corn with the spring water for later use, cleaning millet and glutinous rice with the spring water for later use, and steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature. According to the functional red yeast solid fermentation process, the microwave drying is adopted, so that the drying efficiency of the fermentation product is high, the fermentation product is dried uniformly, the moisture content in the fermentation product can be accurately controlled, and the scratching speed of the bait in water is reduced when the bait prepared by the method disclosed by the invention is contacted with water.
Description
Technical Field
The invention relates to the technical field of microbial fermentation, in particular to a functional red yeast solid fermentation process.
Background
Red yeast rice, alias: monascus and red wine lees are long-history Chinese herbal medicines, are red yeast rice formed by parasitizing mycelia of monascus of aspergillus in the family of aspergillus on japonica rice, are colorless at the initial stage and gradually become red, and are purple-red after aging.
At present when functional red rice solid and other bait raw materials through fermentation completion mix and bait, it is the person of fishing usually after buying the red rice to all be that the person of fishing is adding water mixing stirring with red rice and other bait raw materials by oneself, but the person of fishing is at manual system bait stirring in-process, it is difficult even to easily lead to red rice and other bait raw materials to mix, and the person of fishing can't accurate control water addition's quantity, simultaneously, if the person of fishing is at the beginning before with system bait when opening system bait, it just adds some water into to have mixed what has even the cause of various raw materials, just it is many to lead to the absorbed moisture of bait very easily, so, the bait will become very soft, in case contact with water, the speed of dissolving will be very fast.
Disclosure of Invention
Based on the technical problems that the red yeast rice and other bait raw materials are difficult to mix uniformly and the fisher cannot accurately control the amount of added water in the manual bait stirring process of the existing fisher, the invention provides a functional red yeast rice solid fermentation process.
The invention provides a functional red yeast solid fermentation process, which comprises the following steps:
step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;
step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;
step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;
step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;
step five, fermentation; covering and sealing the starter propagation barrel;
sixthly, discharging and drying; drying the fermentation product treated in the fifth step;
step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.
Preferably, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the whole corn kernel old corn with spores, the rice is long-grain rice, and the glutinous rice is opaque glutinous rice without white core.
Preferably, in the first step, the red yeast rice strain accounts for 1% -5%, the old corn accounts for 10% -11%, the rice accounts for 10% -11%, the glutinous rice accounts for 10% -11%, the spring water accounts for 35% -40%, the millet accounts for 10% -12%, and the grain distiller's yeast accounts for 10% -24%.
Preferably, in the second step, the rice is washed by the mountain spring water, and then is soaked for 2 to 8 hours by the mountain spring water after being washed.
Preferably, in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60-70 ℃ for 0.8-1 h, and then naturally cooled to 37-40 ℃ at room temperature after being steamed.
Preferably, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37-40 ℃.
Preferably, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.
Preferably, in the fifth step, the surface of the starter propagation barrel is sealed seamlessly, and the sealing time is 24h-36 h.
Preferably, the drying in the sixth step adopts microwave drying, the inlet temperature is 68-88 ℃, the outlet temperature is 48-68 ℃, and the moisture content in the fermentation product is dried to be less than 5%.
Preferably, in the seventh step, the fish bait granulated by the granulator device is spherical, and the upper surface of the fish bait is provided with a bait line hole for conveniently threading a bait line.
The beneficial effects of the invention are as follows:
1. by adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.
2. Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.
Detailed Description
In order to facilitate a better understanding of the invention, the following examples are given to illustrate, but not to limit the scope of the invention.
A functional red yeast solid fermentation process comprises the following steps:
step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;
further, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the complete corn grain old corn with spores, the rice is long grain rice, and the glutinous rice is opaque glutinous rice without white core.
Further, in the first step, the red yeast rice strain accounts for 1% -5%, the old corn accounts for 10% -11%, the rice accounts for 10% -11%, the glutinous rice accounts for 10% -11%, the spring water accounts for 35% -40%, the millet accounts for 10% -12%, and the grain distiller's yeast accounts for 10% -24%.
Step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;
further, in the second step, the rice is washed by the spring water, and then is soaked in the spring water for 2 to 8 hours after being washed.
Step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;
further, in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60-70 ℃ for 0.8-1 h, and then naturally cooled to 37-40 ℃ at room temperature after being steamed.
Step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;
furthermore, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37-40 ℃.
Furthermore, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.
Step five, fermentation; covering and sealing the starter propagation barrel;
further, in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 24-36 h.
Sixthly, discharging and drying; drying the fermentation product treated in the fifth step;
further, in the sixth step, microwave drying is adopted for drying, the inlet temperature is 68-88 ℃, the outlet temperature is 48-68 ℃, and the moisture content in the fermentation product is dried to be less than 5%.
By adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.
Step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.
And further, in the seventh step, the fish bait granulated by the granulator is spherical, and bait holes for conveniently threading bait threads are formed in the upper surface of the fish bait.
Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.
Example one
A functional red yeast solid fermentation process comprises the following steps:
step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;
further, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the complete corn grain old corn with spores, the rice is long grain rice, and the glutinous rice is opaque glutinous rice without white core.
Further, in the first step, 3% of red yeast rice strains, 10% of old corn, 10% of rice, 10% of glutinous rice, 35% of spring water, 10% of small yellow rice and 22% of grain distiller's yeast.
Step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;
further, in the second step, the rice is washed by the mountain spring water, and then is soaked in the mountain spring water for 2 hours after being washed.
Step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;
further, in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60 ℃ for 0.8h, and then naturally cooled to 37 ℃ at room temperature after being steamed.
Step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;
furthermore, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37 ℃.
Furthermore, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.
Step five, fermentation; covering and sealing the starter propagation barrel;
further, in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 24 hours.
Sixthly, discharging and drying; drying the fermentation product treated in the fifth step;
further, in the sixth step, microwave drying is adopted for drying, the inlet temperature is 68 ℃, the outlet temperature is 48 ℃, and the moisture content in the fermentation product is dried to be less than 5%.
By adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.
Step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.
And further, in the seventh step, the fish bait granulated by the granulator is spherical, and bait holes for conveniently threading bait threads are formed in the upper surface of the fish bait.
Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.
Example two
A functional red yeast solid fermentation process comprises the following steps:
step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;
further, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the complete corn grain old corn with spores, the rice is long grain rice, and the glutinous rice is opaque glutinous rice without white core.
Further, in the first step, 5% of red yeast rice strains, 11% of old corn, 11% of rice, 11% of glutinous rice, 40% of spring water, 12% of millet and 10% of grain distiller's yeast.
Step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;
further, in the second step, the rice is washed by the mountain spring water, and then is soaked in the mountain spring water for 4 hours after being washed.
Step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;
further, in the third step, the rice, the millet and the sticky rice are steamed at 65 ℃ for 1h and then naturally cooled to 40 ℃ at room temperature after being steamed.
Step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;
furthermore, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 40 ℃.
Furthermore, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.
Step five, fermentation; covering and sealing the starter propagation barrel;
further, in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 36 h.
Sixthly, discharging and drying; drying the fermentation product treated in the fifth step;
further, in the sixth step, microwave drying is adopted for drying, the inlet temperature is 88 ℃, the outlet temperature is 60 ℃, and the moisture content in the fermentation product is dried to be less than 5%.
By adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.
Step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.
And further, in the seventh step, the fish bait granulated by the granulator is spherical, and bait holes for conveniently threading bait threads are formed in the upper surface of the fish bait.
Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A functional red yeast solid fermentation process is characterized in that: the method comprises the following steps:
step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;
step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;
step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;
step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;
step five, fermentation; covering and sealing the starter propagation barrel;
sixthly, discharging and drying; drying the fermentation product treated in the fifth step;
step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.
2. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the first step, the monascus strain is a functional monascus strain of MonacolinK, the old corn is the complete corn with spores, the rice is long-grain rice, and the glutinous rice is opaque glutinous rice without white core.
3. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the first step, 1 to 5 percent of red yeast strains, 10 to 11 percent of old corns, 10 to 11 percent of rice, 10 to 11 percent of glutinous rice, 35 to 40 percent of spring water, 10 to 12 percent of millet and 10 to 24 percent of grain distiller's yeast are adopted.
4. The functional red yeast solid fermentation process according to claim 1, characterized in that: and in the second step, the rice is cleaned by using spring water, and then is soaked for 2-8 hours by using the spring water after being cleaned.
5. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60-70 ℃ for 0.8-1 h and then naturally cooled to 37-40 ℃ at room temperature after being steamed.
6. The functional red yeast solid fermentation process according to claim 1, characterized in that: the warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37-40 ℃.
7. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the fourth step, the water level of the warm boiled water in the starter propagation barrel is the same as the liquid level of the old corn.
8. The functional red yeast solid fermentation process according to claim 1, characterized in that: and in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 24-36 h.
9. The functional red yeast solid fermentation process according to claim 1, characterized in that: and in the sixth step, microwave drying is adopted for drying, the inlet temperature is 68-88 ℃, the outlet temperature is 48-68 ℃, and the moisture content in the fermentation product is dried to be less than 5%.
10. The functional red yeast solid fermentation process according to claim 1, characterized in that: and seventhly, granulating the fish bait by using granulator equipment to obtain a spherical bait, wherein bait holes for conveniently threading bait lines are formed in the upper surface of the fish bait.
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| CN202011401344.5A CN112535160A (en) | 2020-12-02 | 2020-12-02 | Functional red yeast solid fermentation process |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4995189A (en) * | 1989-12-04 | 1991-02-26 | Crihfield Michael W | Rattling fish lure |
| GB201012237D0 (en) * | 2010-07-21 | 2010-09-08 | Wheeler Robert H | Fishing bait |
| CN104823938A (en) * | 2015-04-24 | 2015-08-12 | 安徽省穿透王鱼饵有限公司 | Preparation method of baits for improving fishing efficiency |
| CN106720957A (en) * | 2017-01-20 | 2017-05-31 | 北京新彩虹科技股份有限公司 | A kind of silver-colored dragonfish special feed and its preparation method and application |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
| CN111454805A (en) * | 2020-05-06 | 2020-07-28 | 韩长明 | Brewing process of red yeast rice wine |
-
2020
- 2020-12-02 CN CN202011401344.5A patent/CN112535160A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4995189A (en) * | 1989-12-04 | 1991-02-26 | Crihfield Michael W | Rattling fish lure |
| GB201012237D0 (en) * | 2010-07-21 | 2010-09-08 | Wheeler Robert H | Fishing bait |
| CN104823938A (en) * | 2015-04-24 | 2015-08-12 | 安徽省穿透王鱼饵有限公司 | Preparation method of baits for improving fishing efficiency |
| CN106720957A (en) * | 2017-01-20 | 2017-05-31 | 北京新彩虹科技股份有限公司 | A kind of silver-colored dragonfish special feed and its preparation method and application |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
| CN111454805A (en) * | 2020-05-06 | 2020-07-28 | 韩长明 | Brewing process of red yeast rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 何强等: "《化工过程节能与优化设计》", 西北工业大学出版社, pages: 211 * |
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Application publication date: 20210323 |