Traditional Culture Encyclopedia - Traditional customs - The process flow of the song production

The process flow of the song production

The process of quaking production: soaking rice, crushing, inoculating ingredients, making blanks, coating powder, cultivating curves, and producing curves.

Taking rice as the main ingredient, soak the rice with water for 4 hours and reserve it; crush the soaked rice into rice flour and sieve it with a fine sieve of 180 mesh; use 3/4 of the rice flour for making billet, and use the remaining 1/4 of the rice flour for wrapping powder, and the amount of herb powder is 3% of the amount of billet powder, and the amount of stale powder is 2%, and the amount of water is 60%, and mix it well; mix it well and make the cake of wine and cut it into 2cm size grains, and then make the billet of rice. 2 centimeters in size, and sieve round with a bamboo sieve into the liquor medicine billet.

The outside of the billet rolled on a layer of fine rice flour, and control the billet moisture content of 46%. Room temperature control at 28 ~ 31 ℃, the billet of wine into the qu room, cultivation after 20 hours, mold mycelium growth, pin temperature control at 33 ~ 34 ℃, the maximum does not exceed 37 ℃, 24 hours later, in order to promote the yeast reproduction in the qu bad, room temperature should be controlled at 28 ~ 30 ℃, pin temperature below 35 ℃, keep 24 hours. Into the room **** 48 hours later, the pin temperature drops, the tune is mature. Mature tune removed and dried in the drying room or sun-dried, storage and spare.

Traditional song-making process

Traditional song-making will be selected during the Dragon Boat Festival, fresh high-quality wheat and other raw materials, crushed with water and the mother of the song stepped into the song billet, the indoor heat preservation and cultivation, so that the microbial growth and reproduction of the fermentation, and then air-dried and stored in the formation of large song. The quality of the raw materials and quartz in the production process, as well as the aroma and so on, have a greater impact on the quality and style of soy sauce wine.