CN109423389A - Seasoning wine - Google Patents

Abstract

The invention discloses a kind of seasoning wines, belong to rice wine；It is intended to provide the low seasoning wine of a kind of simple process, wine brewing property.It is made by the raw material of following parts by weight: 50 parts of glutinous rice: 2~3 parts of distiller's yeast: 100~150 parts of water；Its brewing method is: it is impregnated 24 hours after glutinous rice is cleaned with 30~35 DEG C of warm water, pulls out, cooks, spreading for cooling, cooling；Cooling ripe glutinous rice is uniformly mixed with distiller's yeast, water, spontaneous fermentation 30 days under room temperature；By the glutinous rice fermented squeezing, filtering, filtrate is clarified to obtain the final product.Seasoning wine vinosity of the present invention it is soft it is fine and smooth, give off a strong fragrance, alcoholic strength is mild, full of nutrition, have the advantages that manufacture craft is simple, wine brewing property is low etc.；It is a kind of using glutinous rice as rice wine made of raw material brewing.

Description

Seasoning wine

Technical field

The present invention relates to a kind of rice wine, more particularly to one kind is using glutinous rice as seasoning wine made of raw material brewing.

Background technique

The alcohol concentration of seasoning wine is 16 degree or so, the wine is mellow and amino acid and vitamin rich in.In seasoning wine Amino acid in gastronomical process can in conjunction with salt, generate amino acid sodium, to make fish, the flavour of meat becomes fresher Beauty；Therefore a little seasoning wine is added in culinary art can make fish, shrimp, have the amine substance of fishy smell to be dissolved in alcohol in crab, when heating It volatilizees with alcohol and achievees the purpose that deodorization；In addition, ox, sheep, pig, chicken, duck etc. are cooked with different degrees of sheep offensive smell Timing adds appropriate seasoning wine similarly to can remove sheep offensive smell.Currently, not only needing to grow when conventionally making blending liquor Time impregnates glutinous rice (16~20 days), and puffed wheat to be also added during the fermentation and is formed by wintercherry water；Not only technique is multiple It is miscellaneous, the production cycle is long, at high cost, and wintercherry water harmful bacteria also will affect seasoning wine quality.

Summary of the invention

In order to overcome the deficiencies in the prior art, the present invention is intended to provide a kind of simple process, wine brewing property are low Seasoning wine.

To achieve the goals above, the present invention is made by the raw material of following parts by weight: 50 parts of glutinous rice: distiller's yeast 2~3 Part: 100~150 parts of water；Its brewing method is as follows:

1) it is impregnated 24 hours after cleaning glutinous rice with 30~35 DEG C of warm water, pulls out, cooks, spreading for cooling, cooling；

2) cooling ripe glutinous rice is uniformly mixed with distiller's yeast, water, spontaneous fermentation 30 days under room temperature；

3) by the glutinous rice fermented squeezing, filtering, filtrate is clarified to obtain the final product.

Compared with the prior art, the present invention is by adopting the above-described technical solution, not only simplifying brewage process, in turn avoiding The peculiar smell that wintercherry water is easy and generates is added, while also avoiding the product that the harmful bacteria in wintercherry water enters and influences seasoning wine Matter.The present invention due to have passed through the slow diastatic fermentation of prolonged low temperature, higher alcohol, organic acid, esters, aldehydes in alcohol, Various volatile by-products such as ketone, nitrogenous object gradually disappear, so that vinosity be made to become soft exquisiteness, give off a strong fragrance, alcoholic strength Mildly；Seasoning wine of the present invention is rich in the substances such as amino acid, full of nutrition, has the advantages that manufacture craft is simple, wine brewing property is low etc..

Specific embodiment

Below with reference to specific embodiment, the invention will be further described:

Embodiment 1

1) it is impregnated 24 hours, is cooked after pulling out, spreading for cooling, cooling with 30~35 DEG C of warm water after cleaning 50 kilograms of glutinous rice；

2) cooling ripe glutinous rice is uniformly mixed with 2 kilograms of distiller's yeast, 150 kilograms of water and fills altar, spontaneous fermentation 30 days under room temperature；

3) glutinous rice fermented is taken out, squeezing, filtering, filtrate are clarified up to seasoning wine of the present invention.

Embodiment 2

Each step is the same as embodiment 1；Wherein, 3 kilograms of the distiller's yeast in step 2), water double centner.

Claims (1)

1. a kind of seasoning wine, it is characterised in that made by the raw material of following parts by weight: 50 parts of glutinous rice: 2~3 parts of distiller's yeast: water 100~150 parts；Its brewing method is as follows:

1) it is impregnated 24 hours after cleaning glutinous rice with 30~35 DEG C of warm water, pulls out, cooks, spreading for cooling, cooling；

2) cooling ripe glutinous rice is uniformly mixed with distiller's yeast, water, spontaneous fermentation 30 days under room temperature；

3) by the glutinous rice fermented squeezing, filtering, filtrate is clarified to obtain the final product.