The production method of roasted corn wine

I. Raw materials a corn or refinery after de-embryonic corn endosperm residue. The second purified sweet wine quartz.

Second, the main points of operation a corn milling. Selection of full grain, no mold, no insect damage, selected fresh corn of the year, sun-dried, ground into cornmeal. Two into the cage steamed. Weighing corn flour and water mixed at a ratio of 4:l, spray water on top of the flour, mix well, and then placed in a gauze-lined steamer layer, steam with high heat, steam to the steam, keep about 5 minutes, uncover the cage, move the corn flour out of the cage, crushed in time to the lumps, and then spray a little more than the first time the water, continue to the cage, with a high fire steam; to be re-steamed, keep about 30 minutes, and when the appearance of loose cornmeal, the first time, the first time, the second time. When the appearance of loose cornmeal, not a thin paste, cooked without pinching when, out of the cage spread to cool.