Material

Rice 2g

Herb powder 6g

Step

1. Soak rice in water for 3-6 hours.

2. crushing: the soaked rice is crushed into rice flour and sieved with a fine screen of 18 meshes.

3. Inoculation of ingredients: 3/4 of rice flour is used as blank, and the remaining 1/4 of rice flour is used as wrapping powder. The dosage of fragrant herb powder is 3% of the powder of wine blank, 2% of aged yeast powder and 6% of water, and they are mixed evenly.

4. blank-making: after mixing, make wine cakes, cut into 2cm-sized granules, and round them with a bamboo sieve.

5. powder wrapping: roll a layer of fine rice flour on the outside of the starter, and control the water content of the starter to 46%.

6. koji culture: the room temperature is controlled at 28~31℃, the wine blank is sent to the koji room, and after 2 hours of culture, the mycelia of mold grow vigorously, and the product temperature is controlled at 33~34℃, with the maximum not exceeding 37℃. After 24 hours, in order to promote the propagation of yeast in koji spoilage, the room temperature should be controlled at 28~3℃ and the product temperature should be kept below 35℃. After entering the room for 48 hours, the product temperature dropped and the koji matured and stored.

7. koji production: after the mature koji is taken out, it is dried or dried in the drying room and stored for later use.