CN104388242A - Method for brewing stewed wine of Yao nationality - Google Patents
Method for brewing stewed wine of Yao nationality Download PDFInfo
- Publication number
- CN104388242A CN104388242A CN201410666774.8A CN201410666774A CN104388242A CN 104388242 A CN104388242 A CN 104388242A CN 201410666774 A CN201410666774 A CN 201410666774A CN 104388242 A CN104388242 A CN 104388242A
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- CN
- China
- Prior art keywords
- wine
- glutinous rice
- wine jar
- fermented glutinous
- rice
- Prior art date
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for brewing a stewed wine of the Yao nationality, relates to the field of foods, and particularly relates to a method for brewing a stewed wine of the Yao nationality. The method comprises the following steps: soaking sticky rice with water for 4 hours, fishing out, and putting into a steamer to cook; pouring the cooked sticky rice into a dry sieve, and cooling in the shade; paving potato leaves on the inner side of a fermentation tank; grinding distiller's yeast into powder, scattering on the cooled sticky rice, stirring evenly, putting into the fermentation tank, and sealing for fermentation to produce fermented glutinous rice; placing a container containing the fermented glutinous rice below the fermentation tank; enabling the fermented glutinous rice to flow down from a hole in the lower end of the fermentation tank and to flow into the container; taking out vinasse from the fermentation tank, putting into a secondary fermentation tank together with the fermented glutinous rice, further fermenting for two days and then pouring out the mixture; squeezing out wine juice by hands, and pouring the wine juice into a wine jar; when the wine juice in the wine jar reaches 95% of the wine jar, sealing an opening of the wine jar by reed leaves and transferring the wine jar to a fire; and surrounding the periphery of the wine jar by fire until the wine boils, and then removing the wine jar from the fire. The method can become an alternative scheme for the wine at present.
Description
Technical field
The present invention relates to drinks manufacture method technical field, liquor brewing method is simmered by especially a kind of Yao nationality.
Background technology
Wine is a kind of drink that people often drink, and wine can play the effect of stimulating the circulation of the blood and cause the muscles and joints to relax.Rice wine nutritive ingredient is close with yellow rice wine, and ethanol content is low, and it contains ten multiple amino acids, wherein has eight kinds to be that human body can not synthesize and required.
Summary of the invention
The object of this invention is to provide a kind of Yao nationality and simmer liquor brewing method, it can become a kind of replacement scheme of current wine.
In order to solve the problem, the technical solution used in the present invention is: liquor brewing method is simmered by this Yao nationality, A, is pulled out after 4 hours by glutinous rice bubble, puts into steamer and cooks, the described glutinous rice cooked is poured into dry sieve and dry in the air cool in the cool;
B, complete potato leaf in the inner side of fermentor tank, distiller's yeast grinds be sprinkling upon on the cool described glutinous rice that dries in the air and stir, putting it in described fermentor tank, sealing and fermenting 36 hours ~ 48 hours, produce fermented glutinous rice;
C, place fill the container of described fermented glutinous rice under described fermentor tank, described fermented glutinous rice flows down from the hole of described fermentor tank lower end and flows to described container;
D, in described fermentor tank vinasse take out, put into Secondary Fermentation tank to continue to ferment and pour out two days later together with described fermented glutinous rice, drinks are extruded with hand, described drinks are poured into wine jar, when the described drinks in described wine jar are filled to described wine jar 95%, with rice-pudding leaf by the altar mouth of described wine jar sealing and described wine jar is moved on to fiery limit, be trapped among described wine jar surrounding with fire until wine boiling, then described wine jar is moved apart fiery limit.
In such scheme, more specifically scheme can also be: described distiller's yeast is chaff distiller's yeast.
Further: described rice-pudding leaf is the leaf of indocalamus.
Owing to have employed technique scheme, compared with prior art, the beneficial effect had is in the present invention: this stewing wine is suitable for old man and drinks, and it has makes unobstructed blood, effect that warm stomach is enriched blood.
Embodiment
Below in conjunction with embodiment, the invention will be further described:
By glutinous rice bubble 4 hours, then the glutinous rice steeped is taken out from water, put into steamer and cook, the glutinous rice cooked is poured into dry sieve and dry in the air cool in the cool; Complete potato leaf in the inner side of fermentor tank, distiller's yeast grinds is put into the cool glutinous rice that dries in the air and stirred, puts it in fermentor tank, fermentor tank is built; After 48 hours fermentation, the glutinous rice in fermentor tank produces fermented glutinous rice; Under fermentor tank, place the container of dress fermented glutinous rice, fermented glutinous rice flows down from the hole of fermentor tank lower end and flows to container; Complete Deng two days fermented glutinous rice stream; Glutinous rice now in fermentor tank becomes vinasse after fermentation, vinasse in fermentor tank are taken out, put into Secondary Fermentation tank and continue fermentation two days together with fermented glutinous rice, pour out two days later, extrude drinks with hand, drinks are poured into wine jar, when the drinks in wine jar are filled to wine jar 95%, stop pour drinks into, with rice-pudding leaf by the altar mouth of wine jar sealing and wine jar is moved on to fiery limit, be trapped among wine jar surrounding with fire until wine boiling, then wine jar moved apart fiery limit.In the present embodiment, distiller's yeast is chaff distiller's yeast; Rice-pudding leaf is the leaf of indocalamus.
Claims (3)
1. a liquor brewing method is simmered by the Yao nationality, it is characterized in that:
A, glutinous rice bubble to be pulled out after 4 hours, put into steamer and cook, the described glutinous rice cooked is poured into dry sieve and dry in the air cool in the cool;
B, complete potato leaf in the inner side of fermentor tank, distiller's yeast grinds be sprinkling upon on the cool described glutinous rice that dries in the air and stir, putting it in described fermentor tank, sealing and fermenting 36 hours ~ 48 hours, produce fermented glutinous rice;
C, place fill the container of described fermented glutinous rice under described fermentor tank, described fermented glutinous rice flows down from the hole of described fermentor tank lower end and flows to described container;
D, in described fermentor tank vinasse take out, put into Secondary Fermentation tank to continue to ferment and pour out two days later together with described fermented glutinous rice, drinks are extruded with hand, described drinks are poured into wine jar, when the described drinks in described wine jar are filled to described wine jar 95%, with rice-pudding leaf by the altar mouth of described wine jar sealing and described wine jar is moved on to fiery limit, be trapped among described wine jar surrounding with fire until wine boiling, then described wine jar is moved apart fiery limit.
2. liquor brewing method is simmered by the Yao nationality according to claim 1, it is characterized in that: described distiller's yeast is chaff distiller's yeast.
3. liquor brewing method is simmered by the Yao nationality according to claim 1, it is characterized in that: described rice-pudding leaf is the leaf of indocalamus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410666774.8A CN104388242A (en) | 2014-11-20 | 2014-11-20 | Method for brewing stewed wine of Yao nationality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410666774.8A CN104388242A (en) | 2014-11-20 | 2014-11-20 | Method for brewing stewed wine of Yao nationality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104388242A true CN104388242A (en) | 2015-03-04 |
Family
ID=52606205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410666774.8A Pending CN104388242A (en) | 2014-11-20 | 2014-11-20 | Method for brewing stewed wine of Yao nationality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104388242A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087253A (en) * | 2015-08-12 | 2015-11-25 | 贵州从江西部壮族煨窖制酒有限责任公司 | Standard processing method of simmered wine |
| CN106434175A (en) * | 2016-12-09 | 2017-02-22 | 梁谏仙 | Wine production method |
-
2014
- 2014-11-20 CN CN201410666774.8A patent/CN104388242A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| 梁怀全等: "《黔东南信息港》", 2 September 2014 * |
| 铁木尔.达瓦买提: "《中国少数民族文化大辞典（中南、东南地区卷）》", 30 June 1996, 民族出版社 * |
| 黄石山: "飘香四溢的瑶家酒", 《中国特产报》 * |
| 黄祖宾: "壮族酿酒史与酿酒技术", 《广西民族学院学报（自然科学版）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087253A (en) * | 2015-08-12 | 2015-11-25 | 贵州从江西部壮族煨窖制酒有限责任公司 | Standard processing method of simmered wine |
| CN106434175A (en) * | 2016-12-09 | 2017-02-22 | 梁谏仙 | Wine production method |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |
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| RJ01 | Rejection of invention patent application after publication |