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A method of manufacturing a fermented rice wine as Chaga mushroom
A method of manufacturing a fermented rice wine as Chaga mushroom
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机译:一种发酵黄酒作为chaga蘑菇的方法
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摘要
The present invention relates to a method for producing fermented mungbean fermented rice wine, comprising the steps of: (1) pulverizing dried fermented mushroom to 1 to 10 mu m; (2) drying the non-salt fermented soybean curd and pulverizing it to 100 to 300 mu m; (3) mixing the non-salted chongkukjang powder (1) and the edible water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 to 40C for 2 to 5 days; (5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang; (6) mixing the mushroom powder of the above (1) and the fermented broth fermentation broth of (5) at a volume ratio of 20: 1 to 20:10 and fermenting at 25 to 50C for 3 to 10 days; (7) milling the wheat (or barley) to a size of 1 to 2 mm; (8) The material of (6) above: mixing the material of (7) at a weight ratio of 1: 1 to 1:20; (9) The method of (8) above, wherein the edible water is added in a weight ratio of 10: 1 to 10: 5 and stirred in an agitator; (10) molding the material of the above (9) into a mold having a width of 1000, a length of 2000 and a height of 1000; (11) fermenting the material of (10) at 30 to 42C for 3 to 5 days; (12) drying the material of (11) at 40 to 55C to produce yeast; (13) mixing the material of (1): sugar (or glucose) in a weight ratio of 10: 2 to 10: 3; (14) preparing the material of (13) by mixing the edible water at a volume ratio of 10: 2 to 10: 3 and fermenting at 28 to 45C for 3 to 7 days; (15) washing rice to prepare rice cake; (16) a step of adding the final material to the material of (15) at a weight ratio of 0.2 to 0.5%; (17) mixing the material of step (13) with the material of step (16) in a weight ratio of 2 to 30%; (18) mixing the material of the above (17): drinking water in a volume ratio of 10:10 to 10:20; (19) mixing yeast with the material of (18) at a weight ratio of 0.01 to 0.05% and fermenting at 20 to 29C for 3 to 5 days; (20) The material of (19) above: mixing the material of (15) at a weight ratio of 10: 5 to 10:30; (21) mixing the material of (20) above with the material of (20) at a weight ratio of 1 to 5%; (22) mixing the materials of (21): edible water at a volume ratio of 10:10 to 10:15 and fermenting at 22 to 28C for 2 to 4 days; (23) The material of (22) above: mixing wheat flour (or rice flour, corn flour) at a weight ratio of 10: 3 to 10: 4; (24) mixing the ingredients of (23): edible water at a volume ratio of 10:10 to 10:20, fermenting at 23 to 27C for 1 day to 3 days and aging; (25) a step of filtering the material of (24) to adjust the alcohol concentration to 5% to 12% to produce rice wine.
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