Red fermented grains are produced in Fujian Province. In the final stage of Daqu liquor production, the fermented derivatives were screened out, and the residue left after liquor production was distiller's grains (that is, red distiller's grains), which was made into food additives by people's "waste utilization" Red distiller's grains have always been the raw materials for people in Jiangnan, China, to process red wine dregs, red distiller's grains eel, red distiller's grains chicken, Soviet-style sauce duck, red distiller's grains eggs and red distiller's grains pickles. The alcohol content is about 20%. The quality of red distiller's grains aged every other year, bright red in color and rich in wine flavor is better.

It has the special functions of lowering cholesterol, lowering blood pressure, lowering blood sugar and preventing cancer. It is also a rare natural red pigment and a precious, delicious and healthy natural food.

Red distiller's grains or monascus is distiller's grains made from rice wine, which is mainly brewed from monascus in monascus rice. It has a natural red color and a unique fragrance. According to ancient records and research records, it has many therapeutic effects.

Details:

Production and production

Use 10 kg of glutinous rice, 500g of Redmi,120g of wine cake and100g of sugar. Firstly, red rice (preferably made into red rice flour) and 50 grams of white sugar are soaked in a bowl of cold boiled water, and after the wine cake is crushed, 50 grams of white sugar is soaked in another bowl of cold boiled water for two hours to activate red rice and wine cake bacteria. Steamed glutinous rice with moderate humidity is mixed with soaked Redmi water and wine cake water.

The photo shows that red distiller's grains are fermented at room temperature of 2 1 degree. It takes about a month to ferment in a dark place. During fermentation, red kojic rice wine is extruded from linen. Monascus rice wine can be drunk or used for cooking, and the remaining red residue is red grain.

When brewing, we must pay attention to avoid light, otherwise the color of red distiller's grains will fade and turn brown.

This is only a preliminary brewing, because if you want to get a super mellow taste, you must brew it in a dark place for two years.

Monascus will not grow below 15 and above 50 degrees, 15 ~20 degrees and 45 ~50 degrees will inhibit the growth, 25 ~40 degrees is the suitable growth temperature, 35 ~37 degrees is the fastest growth, and 35 ~40 degrees is the most pigment.