As cooking wine, sweet wine mainly uses its unique flavor and good taste. In the process of seasoning, it has both a certain bouquet and a sour and sweet taste, which can remove the fishy smell, refresh the mouth and enhance the fragrance, making the 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.
Related: How to eat distiller's grains and how to make distiller's grains?