Raw material-free steaming brewing technology means that the raw material (rice, corn, sorghum, rice, sweet potato, etc.) is added directly to the compound flavor-enhanced high-yield distiller's yeast and fermented for 6 to 8 days to be distilled into high-quality white liquor. First, raw material processing The raw materials for brewing are required to be crushed (the rice does not have to be crushed), the general fineness is more than 80 mesh, and the diameter of the bottom screen of the mill is 1 mm or less. Only particles with such fineness can be fully soaked with water to make the mold contact with starch and enzymolysis, so that the saccharification rate of the starch can reach 95% or more. Second, ingredients In the order of ingredients, the method of using pre-water and post-harvesting should be better, the ratio of grain to water should be controlled at 1:3, and the amount of compound flavored and high-yield distiller's yeast should be 0.6% to 0.7% of the total amount of raw materials. Pour the 40°C water into the tank first, then gradually pour the crushed grain into the tank, stir it down, and then add the compound flavored high-yield distiller's yeast. The temperature should not exceed 40°C. Third, fermentation The key to winemaking lies in fermentation, fermentation is done well, and the quality and yield of wine will be improved. The fermentation temperature of raw material brewing should be controlled above 20°C and below 40°C. If the fermentation temperature is higher than 40°C, the acid production will be easy, and even the cultivar will be dead. If the temperature is lower than 20°C, the raw material is difficult to ferment. The optimum fermentation temperature is 25-35°C. Fermentation tanks should be capped or covered with plastic film, sealed and fermented. When the fermentation starts, stir it once a day to ensure that the raw material is completely and thoroughly fermented. In general, the fermentation temperature is 20-25 °C, the fermentation period is 15-20 days; the fermentation temperature is 25-30 °C, the fermentation period is about 12; the fermentation temperature is 30-38 °C, the fermentation period is 7 days about. Test whether the fermentation or fermentation is completed, you can use your hands to stir and stir on the water. The above is water, the following is corn, the water is clear, the color is dark brown, that is, the fermentation is good. You can also light up the lighter and put it in the tank near the water. If the fire is extinguished, the fermentation is good, and vice versa. Fourth, equipment selection The brewing equipment used in raw material-free brewing technology is slightly different from the brewing equipment used in traditional technology. The traditional solid brewing equipment, the cooling part is available, and the distillation part needs to be purchased or modified; the traditional liquid brewing equipment can be used for raw material brewing. However, the material of the equipment must meet the material standards required by the national food utensils, otherwise the service life is short, and it is easier to stick pots and paste pots. For the problem of sticking pots and paste pots of traditional brewing equipment, the following solutions can be used: 1 Put more water in the pressure cooker; 2 Put the diluted part of the broth into the pot, and then put it into the rest when you want to boil. The fermentation broth; 3 stirring several times before the pot, the focus is to suspend the solid material sinking into the bottom of the pot; 4 use the newly developed "XSM-type home small breweries." V. Soju For every 100 pounds of raw material, put 50 pounds of water in a pressure cooker, and use a blower to boil the water. Then stir the fermented ingredients into the pot to stir them once. Stir them once and stir them once before boiling. Seal the pot with water and remove a pound of wine. When you put 5 pounds of wine on the hair dryer, use a steady fire shochu, when the wine is slightly mixed, open the hair dryer, use the fire shochu, when the wine is clear, put the hair dryer on. When the average alcohol content of the first barrel reaches 50, the second barrel is used to receive the wine and the hair dryer is turned on. When the alcohol level of the wine flowing out of the mouth reaches 10, the fire is extinguished and the entire shochu process is completed. . The use of raw material brewing technology brewing wine, compared to the traditional process to improve the wine rate of 35 to 50%, generally 100 jin rice can produce high-quality white wine 90 to 100 jins, 100 jin of corn can produce high quality and liquor 70 jins; Production of high-quality wine 25 pounds (all with 50 alcohol). The brewed liquor is pure and delicious, mellow and delicious. The distiller's grains can be used as fine feed, and can be changed into waste, producing high-quality balsamic vinegar, soy sauce, and edible fungi, so that the by-products can be greatly appreciated, and better economic benefits can be achieved. Particularly suitable Promote the use of households in rural areas.
The color of Vacuum Fried Garlic clove is same as fresh garlic products.
Wanyuan Garlic Foods has specialized in Garlic since 2005.Wanyuan Garlic Foods get a patent for Vaccum Fried Garlic Products.
Crispy VF garlic products can be eat directly as snacks.
Vacuum Fried Garlic Clove Huaiyang County Wanyuan Garlic Foods Processing Industries Co.,Ltd , https://www.wanyuangarlicfood.com