Ingredients: Rhizopus, rice flour

Storage: room temperature, cool and dry place Date of production: March 2009.

Shelf life: 18 months

Food hygiene license: E Wei Zheng Shi Zi No.420501-000347

Product standard number: Q/YB. J02.02

Passed ISO900 1 quality management system certification.

Net content: 8g.

Dosage: 2-2.5 kilograms of glutinous rice (or rice) can be made per package (8 grams).

Storage: in a cool and dry place. Shelf life: 18 months.

How to use:

Soak rice for 16-24 hours until it is crushed by hand (rice does not need to be soaked). After cooking, the temperature is reduced to about 35 degrees Celsius, the distiller's yeast is mixed with cold boiled water, put into a container at about 30 degrees Celsius, and the temperature is kept for 24-36 hours. You can eat with wine aroma.

Rice wine theory

Rice wine is also called sweet wine, fermented grains and fermented grains. It is a traditional folk food in our country, with a history of more than two thousand years, and it is a kind of nutritional and health food that people like to see and hear.

The white juice of Shangjia rice wine is clear, fragrant, sweet and delicious, which is appetizing and refreshing after drinking. Rice wine is rich in vitamins, glucose, amino acids and other nutrients, and has the effects of promoting qi circulation and nourishing blood, dredging meridians, enriching blood and generating blood, nourishing yin and tonifying kidney, and moistening lung. It is a nutritional product suitable for all ages.

Rice wine has many edible and medicinal values and is widely used in life. Boil rice wine with water, add sugar, cool and add ice cubes to make a cool drink. Rice wine is also an essential condiment in many delicacies (such as hot pot). In addition, according to historical records, Zhang Zhongjing, a medical sage in the Eastern Han Dynasty, used rice wine mixed with traditional Chinese medicine to prevent and treat plagues (such as influenza) for the people. It is especially beneficial for pregnant women or women after illness to eat more.

Recently, Japanese scientists also found that rice wine contains a group of enzyme preparations that are very beneficial to human body. Eating regularly can enhance memory.

Angel liqueur koji is produced by modern biotechnology, which is nutritious, hygienic and convenient to use. It is a good raw material for making rice wine in families and factories.

manufacturing method

1。 Wash the rice (glutinous rice is also the best) and soak it in clear water for 6- 12 hours (slightly longer in winter). Soak glutinous rice until it is ground by hand. Of course, unfinished rice can also be used, but the effect is slightly worse.

2。 Drain and steam.

3。 Spread the steamed glutinous rice (or rice) with cold boiled water, rinse it, and cool it until it is warm (about 30 degrees) so that the rice grains don't stick together.

4。 Stir the steamed glutinous rice and put it into a container, nest in the middle of the container, leaving a round hole. The container is sealed and fermented at a temperature of about 30 degrees for 24-36 hours until the wine is ripe.

The use of sweet wine koji

Rhizopus plays an important role in sweet wine koji. Rhizopus is a genus of phycomycetes, Mucor and Mucor. It can produce glucoamylase and hydrolyze starch into glucose. Rhizopus can also produce a small amount of organic acids (such as lactic acid) during saccharification. The main purpose of liqueur koji is to brew liqueur, but liqueur koji and liqueur brewed by it have more extensive functions. Here, these uses will be briefly introduced.

Sweet starter is mainly used to make sweet starter. In the process of making liqueur koji, liqueur koji is the main fermentation preparation. Sweet koji is saccharifying bacteria and yeast preparation, which mainly contains Rhizopus, Mucor and a small amount of yeast. In the fermentation process, saccharifying bacteria first decompose starch in glutinous rice into glucose and protein into amino acids, and then a small amount of yeast converts glucose into alcohol through glycolytic pathway. In this way, a sweet, delicious and nutritious liqueur was made.

Fermented sweet wine is the original product of rice wine koji and the embryonic form of various wine production. Besides eating, it has two uses. One is used as cooking wine, such as adding Sichuan-style hot pot and bean paste; The second is to make steamed bread, such as rice wine steamed bread in Zhoukou, Henan, and rice wine steamed bread in Jinhua, Zhejiang. In addition, liqueur koji can also be used for seasoning fermentation. Therefore, users of liqueur koji include liqueur breweries, families, catering units and condiment production units.

As cooking wine, sweet wine mainly uses its unique flavor and good taste. In the process of seasoning, there is both a certain bouquet and a sour and sweet taste. It can play the role of smelling fishy smell everywhere, refreshing and enhancing fragrance, making dishes unique in flavor and soft in taste, and has become an indispensable condiment when cooking dishes. Sichuan cuisine is world-famous, and the brewing of sweet wine is also important, such as the production of crispy crucian carp in Sichuan cuisine.

Sweet distiller's grains are used to make steamed bread. The most important representatives are Zhoukou in Henan and Jinhua in Zhejiang, which have strong local traditional colors and are generally called rice wine steamed bread. There are many ways to make rice wine steamed bread, some of which are made by directly fermenting dough with sweet wine koji for a long time; Some use the wine in sweet wine as dough water and add a proper amount of yeast to make steamed bread, which is the most typical method in Jinhua. In addition, sweet wine and flour are fermented for a long time to make steamed bread. Although the methods are different, these steamed buns all have the unique fragrance of sweet wine and delicate taste, which is a food with traditional national characteristics.

Sweet distiller's yeast is used for flavoring fermentation, mainly by using the strong saccharification performance of Rhizopus in sweet distiller's yeast. For example, in the production of soy sauce, starch and protein are used as the main raw materials, and saccharified mold system and protease system produced by Rhizopus strains are mainly used in the production process, and starch is decomposed into sugar through saccharification; Through the hydrolysis and fermentation of protein by protease system, various amino acids are produced, thus forming the sweetness and umami taste of the sauce. Then the sauces with different flavors were obtained by alcohol fermentation of yeast and lactic acid fermentation of bacteria.

From this point of view, liqueur koji and liqueur koji are indeed very widely used. Of course, the use of liqueur koji and liqueur koji is not necessarily limited to these, and we need to constantly discover and innovate in our life and research.

sweet wine

This sweet wine is made of the best glutinous rice. In the streets or market towns of Huangshan City, you can often see people carrying the burden to sell. At both ends of the burden are two stone drum-shaped bamboo baskets, with glass in the middle of the cover and bowls of rice wine under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice.

The practice of liqueur is very particular, and there are two ways to eat it. Eat cold: eat a bowl in hot summer, and the five internal organs are cool; Hot food: in winter, wine is cooked with golden amber dates or eggs, which is sweet and chilly.

Production conditions:

1. Buy sake koji and glutinous rice.

The fermentation conditions are stable at about 2.30℃ (except for air-conditioned rooms in summer).

Steps:

1. Soak glutinous rice in water for half a day, rinse it, and then steam it into rice;

Put water in the steamer, cover the steamer with gauze, and boil the water until there is steam. Steam the glutinous rice on the cloth (for about an hour, just taste it yourself). Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while. After steaming, put it into a container for fermentation (rice cooker, soup basin or plastic or glass container), stir it with a spoon for a few times, and cool it to a temperature that is not very hot (about 30% of medium-temperature fermentation, the rice is overheated or supercooled).

2. Mixed koji:

Spread the glutinous rice evenly with a spoon, spread the koji evenly on the glutinous rice (leave a little koji for use), and then turn the glutinous rice with a spoon to mix the koji as evenly as possible.

3. Save:

Gently compact with a spoon. Smooth the surface (you can dip it in cold boiled water), make it into a flat-topped cone, press out a concave pit in the middle, sprinkle the last bit of distiller's yeast in it, and pour in a little cold boiled water (the purpose is that the water will slowly seep out, which can evenly dissolve the distiller's yeast mixed in rice and is beneficial to uniform fermentation), but it is not advisable to have too much water.

4. Fermentation:

Cover the container tightly and put it at a suitable temperature (about 30℃). If the room temperature is not enough, you can wrap the container with a thick towel to keep warm and ferment.

5. Check whether there is fever in the middle, which is a good phenomenon. 1 day can try. The wine is crisp and juicy, sweet and fragrant, and the wine is not fragrant. Time can be determined according to personal taste. After a long time, the taste of wine will be sour, but it is not good to brew too much. ) fermentation for about 24-48 hours. Open the lid of the container (it is good to have a strong smell of wine), fill it with cold water, cover it and put it in the refrigerator (to stop fermentation).

Precautions:

1. The sake koji must be mixed after the glutinous rice is cooled to 30℃. Otherwise, hot glutinous rice will kill bacteria. The result is either sour or smelly, or nothing happens. Not if the intermediate temperature is too low. If koji is inactive, miscellaneous bacteria will multiply in large numbers, and the optimal temperature is about 30℃. Make sure it is sealed. Otherwise it will be sour and astringent.

2. The key to making distiller's grains is cleanliness. Everything can't be stained with raw water and oil, otherwise it will be moldy and hairy (this is related to the growth conditions of distiller's grains, and unclean environment will promote the growth of miscellaneous bacteria). The containers for steaming rice, shovels for shoveling rice and spoons for fermenting rice wine should be washed and dried first, and the hands should also be washed and dried.

3. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no smell of wine and the rice has no tendency to form tofu, the container can be heated in warm water at 30℃, so that the rice will not be unable to continue fermentation because of insufficient temperature.

4. The production process of fermented grains is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), fermented grains can still be eaten except Mao Mao. If the brewed wine is covered with hair and colorful, it is estimated that which operation link is stained with raw water or oil, which is not clean and has to be thrown away.

5. Practice mastering a degree: if the fermentation is excessive, the glutinous rice will be empty and full, and the wine will be too strong. If the fermentation is not sufficient, the glutinous rice will have raw rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor. When mixing koji, if you put too much water, the glutinous rice will eventually be empty, will not agglomerate, and will disperse as soon as it is cooked.

Sweet osmanthus wine

Sweet osmanthus wine, commonly known as sweet wine, is made from glutinous rice and medicinal liquor. It is fragrant, sweet and helpful. Changzhou is a traditional product with a history of more than 200 years. The best one is made by Yang Changhong, the owner of Yang Changji White Hotel in Fuqiaotou.

Raw material formula (make five bowls, each containing glutinous rice 1 kg), add 5 kg of white glutinous rice, 25 g of osmanthus fragrans and 62.5 g of medicinal liquor.

1. Wash the glutinous rice, soak it in clear water for about 12 hours (4 hours in summer), then take it out and put it in a steaming bucket, put it on a pot with high fire and steam it into rice.

2. Put down the bucket and pour in clean water. When the temperature of rice is slightly hot, drain the water. Pour the rice into the basin and stir the rice grains until they are loose. Grinding medicinal liquor into powder, mixing with glutinous rice, and then evenly filling rice into five bowls (bowl height 15 cm, diameter 23 cm).

3. Put an aluminum cylinder (diameter 10 cm, height 13 cm) in the middle of the bowl, flatten the rice grains around the cylinder, take it out and cover it with a wooden cover. Put the rice bowl in a warm water bowl, surround the bowl with a quilt (just cover it in summer), and let it stand for fermentation (the temperature is generally kept between 34~38℃) for 24 hours. Before eating, put osmanthus in each bowl of wine brine. The product is characterized by halogen fragrance, sweet and sticky, soft and tender rice grains.

Tian Tian JIU Niang breast enhancement Shangpin

Whenever we praise a beautiful woman, the first thing we notice is her breasts. Chest circumference seems to have become one of the signs of good figure, so many women take breast enhancement as the first step of body shaping. In addition to exercising, it is also a good choice to have tall and straight twin peaks. The materials are easy to get and cheap, safe and reliable, and the taste is not inferior to that of restaurant dishes. It's a good idea to use wine for breast enhancement among the people. Women who want breast enhancement may wish to have a try. It is best to eat in autumn and winter.

Fermented wine has a good breast enhancement effect. If the milk of Hakka lactating women is not smooth, eating an egg brewed with sweet wine will have unexpected effects.

Wine fermented eggs

Ingredients: 3 tablespoons of fermented grains, eggs 1 piece, appropriate amount of water, appropriate amount of brown sugar, and Jiang Mo 1 teaspoon.

working methods

1. Add brown sugar and ginger to boiling water, then beat in eggs and turn off the heat.

2. Put the eggs and soup in a bowl and eat them in wine.

skill

Don't overcook the eggs, and the wine doesn't need to be boiled.

function

Before menstruation comes, a bowl in the morning and a bowl in the evening, which is beautiful and beautiful.

Wine-brewed eggs

Materials: pigeon eggs 12, sugar 175g, fermented grains 50g, 5 petals of roses, appropriate amount of osmanthus fragrans, clear water 1000g, and half of mums.

working methods

1. Put the wok on medium heat, add water to boil, and then remove from the heat. Take 1 small bowl, knock pigeon eggs into the bowl and put it into the pot. Knock the rest into the pot one by one according to this method, then move the pot to medium heat, wait for a moment, and gently push it with a spoon. After the water boils, simmer from the fire until the outer layer of pigeon eggs is jade white.

2. Put another pot on the water, add water and sugar to boil, and skim off the foam. Stir in wine, put it in a lotus bowl, then spoon in pigeon eggs and sprinkle with sugar, osmanthus, green plum and rose petals.

trait

The soup is clear and elegant, full of fragrance, and the pigeon eggs are sweet, tender and nutritious.

Buy wine.

● There is wine in the supermarket. Wine can be bought in the supermarket and packed in a small glass jar.

● Wineries are old and new, and wineries are old and new. You can look at the rice in the glass jar when you buy it. There is a hole in the center of the rice. The big hole is old, and the small hole is newly fermented.

In addition, the rice brewed by old wine is also swollen, so the gap between rice grains is tight. On the contrary, the rice brewed by "young" wine does not look very big, and the gaps between rice grains are relatively loose. When choosing, it is best to use aged wine, because aged wine tastes stronger and more fragrant. People who eat fermented grains for the first time may not be used to the taste, so they can try to buy a new fermented grains first.

Fermented nutrition

The fermented Ganxinwen contains sugar, organic acids, vitamin B 1, B2, etc. , can benefit qi, promote fluid production, promote blood circulation, and relieve swelling. It is not only beneficial for pregnant women to induce diuresis and reduce swelling, but also suitable for lactating women to promote lactation.

point out

Fermented wine can be used to cook not only eggs, but also chickens, ducks, fish and pork. The effect of breast augmentation is the same, you don't have to stick to just eggs.

Pilose antler grass wine

[Formula] Pilose antler grass 15g, and proper amount of sweet wine.

[Method] The medicine was washed, chopped and mashed, and the medicine juice was taken and mixed with the same amount of sweet wine.

【 Function 】 Clearing away heat and toxic materials, expelling wind and cooling blood.

[Indications] Breast cancer, breast carbuncle, etc.

[Usage] Take orally. 1 dose, three times a day.

[P.S] Quoted from folk prescriptions, it can cure all diseases.

Braised glutinous rice

Raw materials:

250g of glutinous rice, 250g of pork belly, 50g of eggs and 0/0g of fried peanuts/kloc.

Material adjustment:

Red oil, salt, monosodium glutamate, chopped green onion, liqueur and so on.

Production method:

Steamed. First, wash and cook pork belly, cut it into small dices, put it in a pot, add salt and fry it in oil, then pour in sweet wine and fry it until the diced meat is brown, take it out, beat the eggs into a bowl and spread them into egg skins, and cut them into shreds for later use. Wash and soak glutinous rice, steam it in a cage, scoop it into a large bowl, add red oil, salt and monosodium glutamate, mix well, and sprinkle with crispy whistle, shredded egg, peanuts and chopped green onion.

Flavor characteristics:

Soft and spicy, oily but not greasy. It's a snack with Guiyang flavor.

Technical points:

Glutinous rice should be a little hard, not steamed too soft.

Effect of sweet wine brewing yam soup: invigorating spleen and kidney, tonifying kidney and replenishing essence. Source: family seasonal Chinese medicine nourishing and medicated diet Source: Brief introduction of Chinese herbal medicine soup spectrum

Use 500 grams of sweet wine and 0/50 grams of yam/kloc.

Wash and peel the yam, cut it into small pieces, blanch it with boiling water, take it out and put it in a pot, add 500 ml of water, cook for 5 minutes, pour in sweet wine and sugar, and then cook.

Take it with boiled water and drink it at any time.

Fermented rice released by injection is fermented rice made of glutinous rice and distiller's yeast. Sweet wine is called mash in the north. Sweet, pungent and warm, benefiting qi, promoting fluid production and promoting blood circulation; Yam is sweet and pungent in nature, nourishing and strengthening, helping digestion, stopping sweating and diarrhea, and often treating frequent urination, nocturnal emission and leukorrhagia. Two flavors * * * are used, and * * * has the functions of invigorating qi and nourishing blood, nourishing and strengthening the body, tonifying kidney and solidifying essence.

Indications: It is suitable for all kinds of asthenia, such as nocturnal emission, leucorrhea, frequent urination, anorexia, and fear of qi.

Angel liqueur is especially easy for beginners to make. As long as the instructions are strictly followed, fermented wine and wine are clearly separated and especially sweet, which is a rare nutrition and delicious. If it is the first time to make rice wine (fermented wine), you should try angel liqueur koji. A bag can make 4-5 Jin of glutinous rice (you can divide a bag of liqueur koji into 5 parts on average, and make one Jin of glutinous rice at a time).

Miss the rice wine when I was a child in my hometown. My mother always steamed it with her own glutinous rice. Knead the homemade rice wine koji into a ball, and then put it into the grain pile with a big washbasin wrapped in cotton-padded clothes. Within three or five days, it can be made into mellow rice wine. Every new year, it is indispensable to entertain guests. Friends and relatives, a bowl of rice wine. Love is deeper, wine is closer. Rice wine is very refreshing. You can cook, make wine or get angry. When you are hungry and have a bad appetite, add a spoonful to your mouth at will. It can refresh the mind and increase appetite.