Red Yeast Rice is known for producing red bean curd milk.

Red currant rice, also known as red currant, is made from rice fermented by the mold Aspergillus oryzae, and has a purplish, dark red color. Red currant is a commonly used food additive in China, mainly for coloring meat products, but also used more in cooking.

Red yeast rice is a complex of various metabolites in the fermentation process, with coloring and antiseptic function, is a natural preservative and aroma-enhancing effect, which contains a variety of organic acids, esters, alcohols aroma-generating substances and a variety of enzymes, meat products also have a better aroma-enhancing effect. For example, the famous braised pork, Dongpo pork, cherry meat are used to red currant rice to condiment, color.

Red yeast rice in the application of red bean curd milk, red yeast rice in the active protease enzyme can be soybean in the crude protein enzyme into a variety of amino acids, improve nutrition and flavor.?

The production process of red currant rice includes soaking the rice, steaming the rice, drying the rice, inoculating the rice, pushing the currant, rolling the currant, laying the currant on the floor, spraying the currant with water and mixing the currant, and drying the currant in the sun and other processes. Generally from the rice cultivation to out of the song, about 4 days or so, the appearance of red currant rice grains will all be purple-red, after drying or drying that is to become. In the finished red currant rice, there is still a part of the color bacteria in the continued fermentation, and ultimately make the red currant rice in the residual white heart red, so the folk have aged red currant rice is better than the new goods, said.