Ingredients: glutinous rice, Angel's sweet wine koji.
Production method:
1, wash the glutinous rice clean, soak it in cold water for one night, until the glutinous rice grains can be crushed by hand.
2. Wash the clean gauze and spread it on the steaming curtain, take out the soaked glutinous rice and spread it on the gauze, then stick a few eyes on the glutinous rice by hand, so that the steam can penetrate through the glutinous rice, and the steamed glutinous rice does not like to be caught.
3. Fold the edge of the gauze, cover it with glutinous rice, cover the pot and steam for 30 minutes.
4. Open the lid and check. If the steamed glutinous rice is too dry or raw, sprinkle a small amount of water on the rice and steam it for a while; After steaming, put the glutinous rice with gauze into an oil-free and water-free clean basin (you can scald it with boiling water in advance), break it up and let it cool.
5, dry the glutinous rice until it is not hot, just like the body temperature, and it is not hot in the rice. If you don't master the temperature well, you would rather cool it than have a high temperature, which is easy to burn the wine or make the sweet wine sour.
6. Put Angel's distiller's yeast (leave a little bit) into the glutinous rice directly or with a spoonful of cold water. If the glutinous rice is dry and difficult to stir, you can pour in half a bowl of cold water and mix Angel's distiller's yeast and rice together.
7. Then put the glutinous rice mixed with good wine and medicine into an oil-free and water-free clean container with a cover, compact and smooth it, and dig a round hole with a clean spoon in the middle.
8. Sprinkle the little wine and medicine left evenly on the surface of the rice and the round hole.
9. Cover the container with two layers of plastic wrap, and then wrap it with heat preservation.
/kloc-open it after 0/0 and 30 hours. If the juice in the round hole is full, it will smell like rice wine. If not, it will be repackaged to continue fermentation. How long it will take depends on the temperature, so it is not very specific. It can ferment faster in summer.
First, the use of Angel's distiller's yeast
Rhizopus plays a major role in Angel's Daqu. Rhizopus is a genus of Phycomycetes, Mucor and Mucor. It can produce glucoamylase and hydrolyze starch into glucose. Rhizopus can also produce a small amount of organic acids (such as lactic acid) during saccharification.
1, mainly used for making liqueur.
Angel koji is the main fermentation preparation in the process of making sweet wine. Angel distiller's yeast is saccharifying bacteria and yeast preparation, which mainly contains Rhizopus, Mucor and a small amount of yeast. In the fermentation process, saccharifying bacteria first decompose starch in glutinous rice into glucose and protein into amino acids, and then a small amount of yeast converts glucose into alcohol through glycolytic pathway. In this way, sweet, delicious and nutritious liqueur was made.
2. It is the original product of rice wine koji.
It is the embryonic form of making all kinds of wine, and it can be used for two purposes besides eating. First, it can be used as cooking wine, such as Sichuan-style hot pot and bean paste. The second is to make steamed bread, such as rice wine steamed bread in Zhoukou, Henan Province and rice wine steamed bread in Jinhua, Zhejiang Province. In addition, liqueur koji can also be used in seasoning fermentation. Therefore, users of liqueur koji include liqueur brewing factories, families, catering units and seasoning production units.
3, used as cooking wine
It mainly uses its unique flavor with good taste. In the process of seasoning, it not only has a certain bouquet, but also has a sour and sweet taste. It can play a role in stinking smell everywhere, refreshing and enhancing fragrance, making dishes unique in flavor and soft in taste, and has become an indispensable condiment when cooking dishes. The seasoning of Sichuan cuisine is world-famous, and sweet wine brewing also contributes, such as the production of Sichuan-style cold dish onion crispy crucian carp.
4, used in making 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 directly using sweet wine koji to ferment dough for a long time to make steamed bread; Some use the wine in the sweet wine as dough water and add appropriate 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 mellow flavor of sweet wine, and the taste is delicate, which is a food with very traditional national characteristics.
5, used for seasoning fermentation
Mainly using the strong saccharification performance of Rhizopus in sweet wine koji. For example, in the production of sauce, starch and protein materials are used as the main raw materials, and the saccharifying mold system and protease system produced by Rhizopus strains play the main role 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 sauces. Then through the alcohol fermentation of yeast and lactic acid fermentation of bacteria, sauces with different flavors were obtained.
reference data
Rice Wine Qu-Baidu Encyclopedia