The raw material-free steaming brewing technology refers to directly adding raw materials (rice, corn, sorghum, rice, sweet potato, etc.) with compound flavor-enhancing high-yielding koji, and fermenting it for 6-8 days before distilling it into high-quality wine. Liquor.

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1. Raw material processing

The raw materials for brewing are required to be crushed (rice does not need to be crushed), and generally the fineness must exceed 80 mesh , the diameter of the bottom screen of the crusher is less than 1 mm. Only particles with such a fineness can be fully soaked in water so that mold can come into extensive contact with starch and be enzymatically hydrolyzed, so that the saccharification rate of starch can reach over 95.

2. Ingredients

In the order of ingredients, it is better to use the method of water first, then grain and then koji. The ratio of grain to water should be controlled at 1:3. Compound flavoring type The dosage of high-yield distiller's yeast is 0.6-0.7 of the total amount of raw materials. First pour 40°C water into the tank in proportion, then gradually pour the crushed grain into the tank, stirring while pouring, and then add compound flavor-enhancing high-yield distiller's yeast. The temperature should not exceed 40°C when making the koji.

3. Fermentation

The key to winemaking lies in fermentation. If the fermentation is done well, the quality and output of the wine will be improved. The fermentation temperature of raw material wine making should be controlled above 20℃ and below 40℃. If it is higher than 40℃, it is easy to produce acid and even the koji species will die. If it is lower than 20℃, the raw material will be difficult to ferment. The optimal fermentation temperature is 25℃-35℃. The fermentation tank should be covered or fastened with a plastic film, and the fermentation method should be sealed. When fermentation begins, stir thoroughly once a day to ensure complete and thorough fermentation of the raw materials. Generally speaking, when the fermentation temperature is between 20℃ and 25℃, the fermentation period is 15-20 days; when the fermentation temperature is between 25℃ and 30℃, the fermentation period is about 12 days; when the fermentation temperature is between 30℃ and 38℃, the fermentation period is about 12 days. In about 7 days.

To check whether fermentation or fermentation is complete, you can use your hands to stir the water surface. There is water on the top and corn on the bottom. If the water is clear and the color is dark brown, it means the fermentation is complete. You can also light a lighter and put it in the tank close to the water. When the fire goes out, the fermentation is complete, and vice versa.

IV. Equipment Selection

The brewing equipment used in the raw material-free steaming brewing technology is slightly different from the brewing equipment used in traditional techniques. In traditional solid-state brewing equipment, the cooling part is available, and the distillation part is available. It needs to be purchased separately or modified; traditional liquid brewing equipment can be used for raw material brewing, but the materials of the equipment must meet the material standards required by the national food utensils, otherwise the service life will be short and it will be easier to stick or paste the pot.

Aiming at the sticking and smearing problems of traditional brewing equipment, the following solutions can be adopted:

1. Add an appropriate amount of pressure pot water;

2. Put the thin part of the fermentation liquid into the pot first, and then add the rest of the fermentation liquid when the pot is about to open;

3. Stir several times before opening the pot, focusing on making sure that it sinks to the bottom of the pot. Solid matter is suspended;

4. Use the newly developed "XSM type household small brewing equipment".

5. Soju

Put 50 kilograms of water in the pressure cooker for every 100 kilograms of raw materials, use a hair dryer to boil the water, then put the fermented raw materials into the pot and stir once, stirring in the middle Once, stir once before boiling. Seal the pot with water and remove one pound of the wine head. When 5 kilograms of wine comes out, turn on the hair dryer and use a steady fire to make the wine. When the wine is a little mixed, turn on the hair dryer and use high heat to make the wine. When the wine is clear, turn off the hair dryer. When the alcohol content of the liquor in the first bucket reaches 50° on average, switch to the second bucket to catch the tail of the liquor, and turn on the hair dryer at the same time. When the alcohol content of the liquor flowing out of the liquor outlet reaches 10°, put out the fire and the entire shochu The process is complete.

Using raw material brewing technology to make wine can increase the wine yield by 35-50% or more compared with traditional techniques. Generally, one hundred kilograms of rice can produce 90-100 kilograms of high-quality liquor, and one hundred kilograms of corn can produce 70 kilograms of high-quality high-quality liquor; One hundred kilograms of fresh sweet potatoes can produce 25 kilograms of high-quality high-quality liquor (based on alcohol content of 50°). I hope my answer can be helpful to you, thank you!