Tonghai sweet liquor is rich in nutrients such as polysaccharides, minerals, organic acids, amino acids and B vitamins.
Yunnan Tonghai Yunqufang Sugar and Liquor Food Co., Ltd. was formally established in 2006. The company has always adhered to the business purpose of "inheriting the brewing technology for 700 years and casting Qu Yun workshops handed down from generation to generation". According to the market demand, it has developed more than 20 kinds of traditional leisure products with folk characteristics, mainly glutinous rice liqueur, coarse grain liqueur and sweet rice wine.
The company has established a smooth marketing network, and the sales of products in major supermarkets such as Wal-Mart in Yunnan have increased steadily. The establishment of direct stores in first-tier cities such as Beijing and Shanghai has increased the market share of products, and quickly opened the international and domestic markets through supermarket stores and order production.
The production method of sweet white wine from Tonghai;
1. Soak: Wash the glutinous rice and soak it for 12 to 16 hours until it can be ground by hand.
2. Steamed rice: put the water into the steamer, cover the steamer with a layer of white cloth, and boil the water until there is steam. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience. Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.
3. Water the rice: take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Spread some aluminum foil on the table, spread the glutinous rice on it into a layer two or three inches thick, and let it cool thoroughly. Sprinkle a little cold boiled water on the cool glutinous rice, spread it evenly by hand, and use as little water as possible.
4. Drop the pot and build a nest: put the pot in a thermostat at about 30 degrees for 24 to 48 hours. If the rice becomes soft, it means it has been saccharified; If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. It is best to steam it again to kill microorganisms and enzymes and stop their activity. In this way, the production of liqueur was successful.
5. Mature culture: put the pot in a constant temperature box of about 30-32 degrees for 24-48 hours. If the rice becomes soft, it means it has been saccharified; If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. It is best to steam it again to kill microorganisms and enzymes and stop their activity. In this way, liqueur was made successfully.