CN1164967A - Canned sweet fermented glatinous rice - Google Patents
Canned sweet fermented glatinous rice Download PDFInfo
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- CN1164967A CN1164967A CN97103244A CN97103244A CN1164967A CN 1164967 A CN1164967 A CN 1164967A CN 97103244 A CN97103244 A CN 97103244A CN 97103244 A CN97103244 A CN 97103244A CN 1164967 A CN1164967 A CN 1164967A
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- rice
- glatinous
- wine
- sweet
- canned
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Abstract
A canned fermented glutinous rice is made up of rice through steaming, fermenting with modified yeast, canning, vacuumizing, sealing, sterilization and cooling, and features better colour, smell and taste and industrial production.
Description
The present invention relates to a kind of tinned food of brewing into sweet wine.
At present, only in a few cities or market town, carry on a shoulder pole by retailers and to choose or car hauls the traditional properties snack that is produced in the basin---sweet wine is made, it is edible that Sheng goes into to sell in the bowl confession people, because of it has the effect of digesting and appetizing, well received, but because without any the assistant auxiliary material, taste is not good enough, nutrition is single, and sanitary condition does not reach requirement yet, shelf-life is short, and consumer objects is restricted, and does not appeal to refined taste, especially can not form industrial-scale production, satisfy mass consumption.
Purpose of the present invention just provides a kind of edible hygienic and convenient, and taste is sweeter, and nutrition is abundanter, and can carry out industrial-scale production, satisfies the canned sweet fermented glatinous rice of mass consumption demand.
The object of the present invention is achieved like this: rice or the millet that cooks or the wheat of peeling are admixed sweet yeast for brewing rice wine, under certain environment temperature, be made into sweet wine after by fermentation and make, its stripping and slicing tinning, injection is added with the soup juice of multiple seasoning matter, forms through exhaust, capping, sterilization, cooling again.This product is not only delicious more good to eat like this, and increased nutrition, again because of the enforcement of this packing method, make shelf life of products long, color is all good, so you can produce in enormous quantities. and because of its edible hygienic and convenient, can make it enter huge numbers of families, everybody can both taste anywhere or anytime and enjoy, thereby reaches purpose of the present invention.
Be example to have made improved brewing sweet wine technology on the basis of traditional handicraft below, the present invention is further illustrated.
Embodiment: will soak into, clean, cook in tangerine peel (or sweet osmanthus), and smash into smalls, as the additive of sweet wine wine.Get the additive that accounts for glutinous rice amount 0.5%, with the sweet yeast for brewing rice wine mixing for standby use that accounts for glutinous rice amount 1%.Milky glutinous rice such as choose, soak into, rinse, steam (boiling) ripe, clean with water purification the cement drip washing in the material.Ripe rice remains under 32-35 ° the situation and admixes above-mentioned sweet yeast for brewing rice wine through improvement, puts that insulation promptly can be made in 20-24 hour in the container into again.This method is made delicious more good to eat than the sweet wine of making of traditional handicraft, but also can make the raw material that is used as this can with the sweet wine that traditional handicraft is made, and only taste is not good enough.In addition, if need to increase product wine degree, there are two kinds of methods can be: 1. show through research recently and over one hundred test, in grog, add white granulated sugar,, can make its fermentation back alcohol of generation capacity concentration naturally, and fragrance is pure sweet because of the effect of sweet yeast for brewing rice wine for realizing.Produce real attenuation, every generation 1 degree alcohol needs 1.7 degree sugar (promptly 1.7%), if need raising product wine degree, can calculate the sugaring amount by this.2. can improve product wine degree with the way that adds liquor, brandy or edible alcohol.During tinning, sweet wine is made stripping and slicing put into and inject soup juice.The method for making of soup juice has two kinds: 1. make compound allotments such as stoste, fruit juice, dimension C (or citric acid), water and form with granulated sugar, sweet wine.2. brew low sweet wine into glutinous rice and be used as this can soup juice, have more local flavor.(in addition, this product also shouldn't soup juice, adds granulated sugar before the sealed cans and make seasoning matter but be preferably in.) then,, can obtain canned sweet fermented glatinous rice through exhaust → capping → sterilization → cooling.Jar can be glass jar, metal can, also can be Soft packed can (being foods packed in carton containers), or other packing container.The edible characteristics of this product are: aroma is happy and harmonious, sweet and sour taste, digesting and appetizing, long times of aftertaste, will like by masses.
Claims (7)
1. a canned sweet fermented glatinous rice is to admix sweet yeast for brewing rice wine in ripe rice, through the snack food of ferment making, it is characterized in that sweet wine is made the stripping and slicing tinning, forms through exhaust, capping, sterilization, cooling again.
2. canned sweet fermented glatinous rice according to claim 1 is characterized in that also available millet of not only available rice or decortication wheat make sweet wine and make and to be used as this canner.
3. canned sweet fermented glatinous rice according to claim 1 and 2 is characterized in that can soup juice is to be formed by allotments such as granulated sugar, fruit juice, sweet wine wine stostes.
4. canned sweet fermented glatinous rice according to claim 1 and 2 is characterized in that being used as this can soup juice with low rice wine.
5. canned sweet fermented glatinous rice according to claim 1 and 2 is characterized in that can adding white granulated sugar in grog if need to improve product wine degree, makes it generate the alcohol of capacity concentration naturally after fermentation.
6. canned sweet fermented glatinous rice according to claim 1 and 2 is characterized in that this product can not want soup juice yet, after fermented glutinous rice stripping and slicing tinning and adding granulated sugar, promptly can be made into can.
7. canned sweet fermented glatinous rice according to claim 1 and 2 is characterized in that said jar, can be glass jar, metal can, also can be Soft packed can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97103244A CN1164967A (en) | 1997-04-10 | 1997-04-10 | Canned sweet fermented glatinous rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97103244A CN1164967A (en) | 1997-04-10 | 1997-04-10 | Canned sweet fermented glatinous rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1164967A true CN1164967A (en) | 1997-11-19 |
Family
ID=5166601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97103244A Pending CN1164967A (en) | 1997-04-10 | 1997-04-10 | Canned sweet fermented glatinous rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1164967A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351967A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Sweet millet fermented glutinous rice beverage and preparation method thereof |
| CN103361218A (en) * | 2013-04-19 | 2013-10-23 | 许昌学院 | Mung bean Chinese rice wine and preparation method thereof |
| CN103478614A (en) * | 2013-08-20 | 2014-01-01 | 瞿丽佳 | Corn soup pickled bean can |
| CN104799363A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated red sour soup and preparing method of concentrated red sour soup |
| CN104799362A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated white sour soup and preparing method of concentrated white sour soup |
| CN107518276A (en) * | 2017-08-31 | 2017-12-29 | 南宁学院 | A kind of preparation method of fermented glutinous rice |
-
1997
- 1997-04-10 CN CN97103244A patent/CN1164967A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361218A (en) * | 2013-04-19 | 2013-10-23 | 许昌学院 | Mung bean Chinese rice wine and preparation method thereof |
| CN103351967A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Sweet millet fermented glutinous rice beverage and preparation method thereof |
| CN103478614A (en) * | 2013-08-20 | 2014-01-01 | 瞿丽佳 | Corn soup pickled bean can |
| CN104799363A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated red sour soup and preparing method of concentrated red sour soup |
| CN104799362A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated white sour soup and preparing method of concentrated white sour soup |
| CN104799362B (en) * | 2015-05-20 | 2018-01-05 | 西南大学 | Concentrate white acid soup and preparation method thereof |
| CN107518276A (en) * | 2017-08-31 | 2017-12-29 | 南宁学院 | A kind of preparation method of fermented glutinous rice |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |