This article will tell you about the efficacy and function of sweet dregs, and the knowledge points corresponding to the efficacy and function of sweet dregs and eggs. I hope it will help you, and don't forget to collect this website.
A list of this article: 1. What is the nutritional value of fermented grains? 2. What is the efficacy and function of fermented grains? 3. What is the efficacy and taboo of mash? 4. The efficacy and role of women eating distiller's grains Women eating distiller's grains have the following effects. What is the nutritional value of distiller's grains? At the sight of the word "mash", my eyes are starry.
from small to large, fermented glutinous rice is my favorite food. When I was a child, my mother bought it and froze it in the refrigerator. When I had nothing to do, I went to steal a few spoons to eat. It was cold, sweet and sour, with a little alcohol, and I liked it very much.
is it good to eat fermented grains? Is there anything wrong with it?
Fermented glutinous rice, which is called fermented rice or sweet wine in many places, is a kind of rice wine. Its raw material is glutinous rice. Because of the small amount of alcohol produced by fermentation, it is often used in cooking and is a common seasoning.
The glutinous rice is rich in carbohydrates, a little protein, vitamin B and many minerals.
during the fermentation, the crude protein content increased to about 4%.
The original glutinous rice contains less amylose and more amylopectin, which makes it sticky. If you eat too much at one time, it will stick to the esophagus, and the gastric juice is not easy to contact them, so it is difficult to digest. After fermentation, the glutinous rice becomes more conducive to digestion and the taste is not so sticky.
the fermented glutinous rice is sweet and warm, strengthening the spleen and appetizing.
After fermentation, more abundant vitamin B, glucose and amino acids were added.
The mash tastes sweet, which can refresh the appetite after drinking.
glutinous rice is warm in nature and can warm the stomach and nourish yin.
People often refer to glutinous rice as "yin rice seed", which means that glutinous rice has a good effect of nourishing yin and promoting fluid production, but at the same time, it has a bad place, and it is easy to get wet and produce phlegm after eating too much wine.
In traditional medicine, it also has the effect of promoting blood circulation and nourishing qi. Women can eat it properly during menstruation, which can warm uterus and promote blood circulation and prevent dysmenorrhea.
it can be heated for drinking, with a strong sour taste, but it is also delicious.
Although mash is good food, it should not be drunk too much.
The carbohydrates in the mash are high, and some rock sugar is added during fermentation, and the sugar is not low. It is a food with high calories, and drinking too much will affect blood sugar and consume more calories.
In addition, friends who suffer from mild glutinous rice and excessive internal heat and yin deficiency should eat it in moderation, otherwise they may have heat syndrome, such as constipation and sores at the corners of their mouths, and friends who eat too much glutinous rice will produce phlegm and get wet, and it is best not to overeat.
Lao Zao, also known as rice wine, sweet wine, Jiang rice wine or fermented wine, was called Yong in ancient times, which belongs to the traditional food for strengthening the spleen and nourishing the stomach and is mostly produced in southern China, such as Jiangsu, Zhejiang, Hunan, Hubei, Jiangxi and Sichuan.
The biggest feature of fermented glutinous rice is its rich wine aroma, which makes the food taste sweet and sour and attractive.
The raw material of mash is mainly glutinous rice. After steaming, it is sprinkled with distiller's yeast and mixed well, and then fermented.
1 What are the main nutrients of fermented grains?
The raw material of fermented grains is glutinous rice (glutinous rice), and the main nutrients are carbohydrates and protein, which are the main sources of heat; In addition, it also contains potassium, phosphorus and B vitamins.
2 What are the different highlights of fermented grains
As a kind of rice food, glutinous rice also contains certain phytic acid, which will affect the absorption of minerals.
However, after the glutinous rice was fermented, its phytic acid was removed, and protein was partially decomposed to produce amino acid nitrogen and B vitamins.
after fermentation, the content of amino acid nitrogen in fermented wine increased, and then tended to be stable, reaching the highest value of .3g/L at 84h. After fermentation, the alcohol content of the wine gradually increased, and after 48 hours, it tended to be stable, and the alcohol content reached 8.%vol, so it produced attractive wine aroma.
3 What food is the mash suitable for making
The mash is suitable for making food, such as the most common mash boiled dumplings, mash brown sugar poached eggs, mash egg flower soup, mash rice cake and so on.
after heating, the alcohol in the mash will be volatilized, so you won't be drunk after eating it.
Jiangnan women have the custom of drinking glutinous rice and egg soup after delivery. In fact, the first advantage of this diet is that it is easy to digest.
The fermented glutinous rice has fully gelatinized the starch in the production process, and then the phytic acid is removed after fermentation, and the wine has a strong aroma, which is appetizing and invigorating the spleen, so it is considered as a better nutritious food.
Xinyang regards fermented glutinous rice as a tonic for women's beauty and warmth.
Guangshan called it sweet wine, which was originally the name of mash in Jiangxi, because Guangshan people were immigrants from Waxieba, Jiangxi, and the name of sweet wine was also brought here.
(Lao Zao, also known as sweet wine, sweet wine, the ancients called Yi)
Sweet wine is the earliest wine, made from glutinous rice.
It's sweet, fragrant and nutritious, and it's loved by people, especially in the vast southern areas. It's almost a necessity for families. Many people make it themselves, and they often buy it on the street if they don't. Anyway, it's indispensable at home.
My family is a liqueur maker. In the past, my parents made it, but when I was young, I took time to make it. I left a large earthen pot of liqueur at the door and bought it back in a bowl and a jar when I passed by the market.
Later, Ersao took over and became a full-time employee.
Two generations of people make sweet wine, which is famous far and near, because the sweet wine tastes good and the goods are genuine, and the family style of their parents is not changed, not to make money, but to eat good sweet wine for their neighbors.
Therefore, the reputation spread by word of mouth, and the neighbors treated them as their own families.
Now Ersao is 71 years old, making a pot every day, weighing 15 Jin of rice and 1.7 Jin of glutinous rice into wine.
glutinous rice is 3.5 kg, and distiller's yeast is 35 kg.
Sweet wine costs 5 yuan per catty, and a pot of sweet wine costs 128 yuan. It is labor cost to buy rice for 52 yuan and distiller's yeast for 1 yuan, and earn 66 yuan.
The key is the ancestral sweet wine technician, who should be the chief chef in a standardized winery, including brewing, wine tasting, identification, purchasing and selling, just an old lady.
If you earn money every day, you will always get 66 yuan more. Which is the profit? Typical merit.
(second sister-in-law)
Sweet wine is very simple.
Maybe I think it's simple, because I learned how to make it from my mother when I was young, and I have been making it for my own use since then, mainly for seasoning.
fortunately, after returning to my hometown for a few days, I will share my family heirloom practices here.
The process of making my sweet wine
is as follows:
1. Wash 15kg of fine glutinous rice twice;
(wine bed, where sweet wine is fermented for 36 hours)
1. Soak for 5 hours, take out and drain Mingshui;
(Wood _, an ancient utensil for steaming glutinous rice)
3. Wood _(zhèn) Put away the steamer on the rack, boil the water, pour the soaked and drained glutinous rice into it, cover it, and fire;
1. When it burns to the wood, it will take about 5 minutes. Take the big SAIC as the standard and turn off the fire.
(This is what happens when the sweet wine is served, which is called a sweet dimple, much like the nest where chickens laid eggs in the past)
⒌ Move the steamed glutinous rice with wood to a big earthen basin filled with sweet wine and put it on the shelf, and evenly pour six scoops of cold water to cool the hot glutinous rice, subject to the fact that the water poured out from under the wood is not hot;
(sweet wine tune, an ancient practice.
The liqueur made by this kind of tune tastes very different, which is much better than the bagged liqueur tune sold in the supermarket.
Sister-in-law said that fewer and fewer people are making music now, and the old people are dying, and the young people are unwilling to learn because they don't earn money.)
6. Using the waiting time of draining water, crush five sweet wine songs into powder for later use;
(sweet wine bed, also called sweet dimple)
⒎ Then drain the boiled water of the glutinous rice in the wooden bowl, and then pour out the water in the earthen bowl.
At this time, the earthen basin has been warmed and stored by hot water, which is just suitable for fermentation and heat preservation later.
⒏ pour the glutinous rice into the earthen bowl and mix.
stir in the distiller's yeast evenly while stirring.
then, the surface is compacted and smoothed, covered tightly, covered with cotton cover and placed on the wine bed for 36 hours.
don't touch it in the middle, it'll be fine then. Open the lid of the basin and the wine will smell all over the house. It's that rich sweet smell.
the nutrition of liqueur
liqueur is the most nutritious food for rice transformation, and there is no one.
The main nutritional component is amino acid, which is most needed by human body, and it is decomposed and transformed by yeast, which makes the original bland rice starch magically transform.
Presumably, the ancients discovered sweet wine mainly to get this mysterious taste. You know, it was only during the Roman Empire that there was a very small amount of production, which was more precious than gold.
However, China successfully converted the starch in rice into sugar through fermentation, and it became sweet and sour food.
The significance lies in that our ancestors had artificial desserts besides natural desserts such as honey and fruit.
according to historical records, it was not until the western Zhou dynasty that the production technology of caramel came into being.
(Even the basin weighs 4 Jin, and the old lady moves up and down all day, practicing a good kung fu, calm and carefree, which is a typical longevity)
The charming taste of sweet wine is sour and sweet, and the wine is mixed with rice fragrance.
Yeast is a magical little creature, which can ferment ordinary glutinous rice into food with sweetness of 27.765, acidity of .31 and alcohol content of 15.
the most important thing is amino acids.
Therefore, the warm palace and blood-enriching function of sweet wine has helped mankind for thousands of years and created the beauty of Chinese women.
Nowadays, there is a new discovery in the study of mash, saying that there are still important substances in it, called saccharifying enzymes, which are natural hormones, which are very beneficial to breast enhancement and endocrine balance for women.
Therefore, liqueur is the most traditional, convenient and safest gourmet drink for women.
How to eat and how to use sweet wine
The most popular way to eat sweet wine is to cook it with poached eggs or glutinous rice dumplings, which is not a meal and is eaten as a tonic.
The traditional method is as follows: according to the amount of a bowl:
(You can do it this way, however you like)
If it's glutinous rice balls, it's the same way. When the glutinous rice balls are cooked, pour off the excess water, add the sweet wine, and then turn off the heat after boiling.
There are two kinds of dumplings with stuffing and without stuffing in Guangshan, and there are more without stuffing, which is also the reason why it is convenient and easy to make.
if you want to eat it, just add some flour and water, rub it and cook it.
(A famous dish in Guangshan, braised wild old turtle with bacon, must be given sweet wine, just look at the grains in it, and the taste will change fundamentally immediately)
Sweet wine has another main use in Guangshan, as a kitchen seasoning, and it must be used for all fish and meat dishes.
The seasoning function of sweet wine is very important for Guangshan local dishes to conquer the food-eating in the north and south of the river.
Anyone who has experience in kitchen knows that wine and sugar are important seasonings for removing fishy smell and refreshing.
Yellow rice wine or cooking wine, white sugar or rock sugar are commonly used in kitchens.
cooking wine is used to remove fishy smell, while white sugar is used to refresh.
The use of sweet wine is different. It not only has the functions of cooking wine and sugar at the same time, but also is extremely suitable for all fish ingredients because of its alcohol content, sweetness, acidity and nutrients. No matter whether it is fried, braised or stewed, a spoonful of sweet wine will immediately improve its taste.
That's why there are few seasonings used in local dishes in Guangshan. You can get wine, sugar, vinegar, monosodium glutamate and chicken essence in one spoonful.
For example, braised pot meat, large pieces of meat are fried until the oil is golden yellow, and only onions, ginger, sweet wine and salt are used as seasonings, which gives the authentic taste of Jianghuai ancient dishes.
Many foreigners envy the delicious braised pot meat, which looks similar to the gourd painting gourd ladle, but the taste is not the same. The reason is that you can't make the authentic flavor of Guangshan local dishes without using sweet wine.
Lao Zao is a kind of flavor snack food. It tastes sweet, with a hint of fermented grains in it, which is very unique. It has different manifestations after being heated or refrigerated, and it is also one of the favorite foods of many friends.
In many places, fermented grains are also called "fermented grains"/"distiller's grains" or "sweet wine"/"rice wine", because its original raw material is rice, and rice, glutinous rice and even highland barley rice can be used to make fermented grains, with different taste styles.
The mash is delicious, so what nutritional value does it have? Is it good or bad for our health if we eat it for a long time?
in some ancient books, fermented grains are also called "sweet grains" and "red grains". The word "bad grains" has a rice word beside it, which is actually very easy to understand. Although fermented grains are inseparable from wine, alcohol will be produced through fermentation, but it is different from ordinary wine. Because of the differences in brewing and principles, the alcohol content in fermented grains is.
In traditional medicine, fermented glutinous rice is sweet, slightly pungent and mild in nature. Because of its nature, it is often used to warm the middle warmer, dissipate blood stasis and relieve pain. Proper consumption can also improve appetite and digestion.
in the compendium of materia medica, it is recorded that "fermented grains can warm the middle warmer, promote digestion and kill fishy smell, detoxify herbs and vegetables, moisten skin and regulate viscera". In fact, "warming the middle warmer" can be understood as warming the spleen and strengthening the stomach (mainly improving the symptoms of cold in the spleen and stomach) and improving the cold pain in the abdomen.
Therefore, if you feel diarrhea easily, loose stools with a little sugar, and often feel cold pain in your stomach, it's always cold to touch, so it's not bad to eat some fermented grains.
In "Rihuazi Materia Medica", it is also said that "mash _ blood stasis, soaking chilblain.
application of snake and bee bites poison ",which is not only helpful for promoting blood circulation and removing blood stasis, but also can improve chilblain. External application can relieve the poisonous sores caused by snake and bee bites.
Compendium of Materia Medica also mentioned the menstrual analgesic effect of fermented glutinous rice, so sometimes when women have menstrual dysmenorrhea or feel blocked, elders often say that eating brown sugar fermented eggs may actually be a way to improve pain, which may not be very effective in a short time, but long-term persistence will make the blood flow smooth and the symptoms will disappear.
Sometimes, we hear that postpartum women recommend eating some fermented grains, because fermented grains can disperse blood and blood stasis, help to expel stagnant components in the uterus, expel lochia, and help to warm the middle warmer and drive away the cold. But as you know, fermented grains contain alcohol. Is it feasible to feed the baby's milk? Isn't it fooling me? Of course, there is indeed a small amount of alcohol intake after eating mash, but it can be metabolized in a short time, and generally it will not affect milk. Of course, it is not advisable to eat more, otherwise it may have an impact. If you are really worried, for example, if you eat mash eggs for breakfast, you can feed the baby at intervals of about 3 hours, or heat the mash for a short time, and the alcohol component will have evaporated.
The fermented grains have the effect of promoting blood circulation and promoting lactation, so it doesn't matter much if you eat less.
So is the nutritional value of fermented grains good? Fermented grains are mainly made of rice and wheat, so the main nutritional components are carbohydrates. 1g of fermented grains can provide about 22.4g of carbohydrates, including a small amount of crude protein and dietary fiber.
The mash contains a small amount of calcium, magnesium, phosphorus, zinc, copper and manganese, and a small amount of vitamin B. Although the contents of minerals and vitamins are not high, they can be supplemented to some extent.
It is not advisable to eat more fermented glutinous rice because it tastes sweet and wet. If you eat fermented glutinous rice too often, it is not good, and it is easy to get hot and damp. Some friends with fever should eat less, and it is a good choice to eat some properly every day, especially those who have cold hands and feet and feel that blood gas is not good.
Hello, everyone, I am Taihu Pearl who loves food.
what is the nutritional value of fermented grains? Seeing this problem, I almost hooked up my greedy bug.
Every summer, I personally brew glutinous rice (glutinous rice) into fermented glutinous rice, and I take a sip of chilled fermented glutinous rice. The taste of rice wine is mellow, but it is not wine but has the fragrance of wine.
take a sweet and refreshing bite, and in an instant, the hot and dry heart baked by the hot summer will immediately calm down.
mash, which is