The traditional liquor song recipe book

China's liquor culture is very long, it can be said that there are thousands of years of history, today there are a lot of liquor on the market, but we all know the more famous a few, some of them cost thousands or even tens of thousands of dollars a bottle. Each brand of white wine in the production method is different, have their own unique secret recipe, so in order to occupy a position in the market. Good wine must have a good wine production, and the production method of wine recipe is how? This is something that people may not be very clear about.

The production of large and small quartz wine, respectively, to large and small quartz as saccharification fermentation agent. The methods are different, and are now briefly introduced as examples in the Fen wine and medicine quartets.

One, Fen wine qu

Making method

1. Crushing of raw materials: 60% of the barley, peas 40% in proportion to the proportion of good, mixing and crushing, the requirements of 20 holes through the sieve accounted for 20-30% of the fine powder.

2. Stamping: Powder mixed with water, in the mold stepped into the song billet, by the billet water content of 36-38%, required to step on the flat, full.

3. Into the room arrangement: the room temperature is pre-regulated at 15 ~ 20 ℃, the floor is covered with rice hides, the billet into the room arranged in rows, spaced 2 ~ 3 centimeters apart, each layer of reed stalks placed on the top of the top of a layer placed on the curve block, *** put three layers.

4. long mold: will be closed to the curve room, the temperature will gradually rise, a day after the surface of the qu billet appeared mold spots, after 36 ~ 37 hours, the product temperature rises to 38 ~ 39 ℃, should be controlled to rise slowly, so that on the mold is good.

5. drying mold: billet temperature rose to 38 ~ 39 ℃, open the doors and windows, remove the insulation layer, moisture cooling, and the billet up and down to turn over once, pull apart the spacing, in order to control the growth of microorganisms, so that the billet surface drying, fixed shape, known as drying mold. Drying mold, should not produce convection wind in the room, to prevent dry cracking of the skin. Drying mold 2 ~ 3 days, once a day to turn the curve, the curve layer were increased from three to four and five layers.

6. Tide fire: after drying mold, and then close the doors and windows into the tide fire, product temperature up to 36 ~ 38 ℃, turn over the song, the song layer by five layers to six layers, and arranged in a "human" shape, every 1 ~ 2 days turn over the song, day and night, doors and windows of the two sealed two open, product temperature two up and two down, after 4 ~ 5 days of song billet 38 ℃ gradually rose to 45 ~ 46 ℃, into the fire period, the big fire period, the song billets should not produce convective wind, to prevent dry cracks. 46 ℃, into the fire period, the billet increased to seven layers.

7. Fire (high temperature) period: this time the microbial mycelium from the surface of the inward growth, moisture and heat from the inside to the outside of the loss, you can open the doors and windows to regulate the product temperature, to maintain a high temperature of 44 ~ 46% for 7 to 8 days, once a day to turn the song. The end of the fire period, 50 to 70% of the billet has matured.

8. After the fire period: the billet gradually dry, the temperature drops, from 44 to 46 ℃ down to 32 to 33 ℃ or lower, after the fire period of 3 to 5 days.

9. Nurture: after the fire period, in order to make the billet continue to evaporate water, the temperature control at 28 ~ 30 ℃ for nurturing the song.

10. out of the room: the qu block out of the room, stacked into a pile of 10 centimeters between the qu.

Two, medicine Xiaoqu

Also known as liquor medicine or liquor pill. It is made from raw rice flour with the addition of powdered Chinese herbs and seed currant mother.

Method of production

1. Soak rice: soak rice in water for 3-6 hours and set aside.

2. Crushing: soaked rice is crushed into rice flour and sifted through a 180-mesh fine sieve