Dried Garlic Products,Dried Garlic Flakes,Dried Garlic Puree,Dried Garlic Slice Huaiyang County Wanyuan Garlic Foods Processing Industries Co.,Ltd , https://www.wanyuangarlicfood.com
1. Raw materials. 1Selected corn that is full, moldless, and free of insect bites, or corn embryo slag after detoxification in a refinery; 2 purified liqueur.
2. Operation points 1 corn milling: Select grain full, no mold, no insects, selected fresh corn that year, dried, ground into corn refined powder.
2 steamed into the cage. Weigh corn flour, according to the proportion of corn flour: fresh water = 4:1, pour clean water on the flour, stir it well, then place it in the steamer layer of the gauze cloth, steam it with big fire, steam it up to steam Keep for 5 minutes, cover the cage, remove the powder, and crush the agglomerates in time, then sprinkle more fresh water than the first time, continue to basket, steam with the fire, and wait for the steam to be restored. For 30 minutes, when the surface of the corn flour is loose, and the next is a thin paste, when it is ripe and uncurtained, the cage is air-dried.
3 into the tank fermentation. Remove the cage steamed good cooked powder, according to the material: song = 160:1 ratio, add purified detox liqueur song, fully mix, and then into the ceramic cylinder, sealed cylinder mouth, placed in a hot dry place, Incubation fermentation for 25 to 35 hours, moderate fermentation after removal.
The fermentation process is the key stage. Remember the secret of six characters: heat preservation, hot dryness, and sealing. At the end of the fermentation, you can take a little wine and taste it. If it is sour, it means that it has not yet been fermented. It should be cooled as soon as possible to stop the fermentation. If it is bitter and spicy, then the fermentation is over and it cannot be used anymore. Therefore, moderate fermentation is very important, and it must be grasped by experience according to fermentation controllable conditions.
4 into the bag filter. The fermented vinegar was placed in a clean cloth bag, and the filtrate was allowed to stand for about two days. It was clear liquid, ie raw wine was produced.
5 high temperature sterilization. The prepared raw sweet wine is put into a container for sterilization and sterilization, heated in a water bath to about 80%, and kept in heat for about 20 minutes to be sterilized; then, the sterilized container is taken out and left to stand for stratification, and the supernatant liquid is sucked, and the supernatant is filled. Disinfected bottles are sealed, labelled, and stored in a cool place. They are finished products that can be consumed directly or on the market.
The appearance of corn liqueur is clear and transparent, without foreign matter, the color is orange, the smell is mellow, the taste is sweet, the degree of alcohol is about 15 degrees, the acidity is less than 0.5, 150 kilograms of material can produce 50 kilograms of wine, and the wine trough is fed to pigs. This project is very suitable for township and township enterprises to use corn in combination with a refinery to serve two purposes. Jin Yusong Authors: Jingtoushan Farm, Yangxin County, Hubei Province, China Source: Rural Practical Technology and Information, 2007.01
The sweet wine made from corn flour is rich in nutrients; it is another "orange" of medium sweet wine products. The processing of corn liqueur will now be described as follows: