1、 Comminution: the sorghum is crushed into four or six petals into plum blossom shape, and then grinded into the raw material passing the standard sieve by electric mill.
2、 Ingredients: mix the crushed raw material flour and steamed auxiliary materials (rice husk) according to the ratio of 100:25-30. Generally, 25% excipients are used in summer and 30% in winter.
3、 Moistening and mixing: moisten the flour Hawthorn according to 40-50% of the original grain amount with water at normal temperature. Mix evenly and accumulate for about 1 hour, so that the grain can fully absorb water, which is conducive to gelatinization. The amount of water added depends on the surface moisture but not sticky.
4、 Steaming and gelatinization: the flour hawthorn is steamed and gelatinized in a steamer pot. Before cooking and pasting, the flour hawthorn is stirred again, and then the surface hawthorn is put into the steamer layer by layer with a spade and spinach fern. After steaming and pasting for about 1 hour, the flour is cooked and not sticky, and there is no heart in it.
5、 Cold powder: the steamed flour hawthorn is shoveled out of the steamer pot with a spade and laid down on the clean ground. The natural cold dispersion is carried out with a spade. The cold dispersion is carried out by turning over several times in the middle of the process. The temperature should be 20-22 ℃ in summer and 16-18 ℃ in winter.
6、 Add koji and add water for stacking: add koji powder and 50% water according to the proportion of raw materials about 25% of the raw materials. When the water is at normal temperature, mix it with a spade to make it even. Hold the dough hawthorn with the palm and squeeze 1-2 drops of water from the fingers. Then stack the dough hawthorn. The stacking time shall not be less than 1-2 hours.
7、 In tank fermentation: the accumulated fermented grains are put into the tank, and the top is covered with a stone cover for fermentation. The ground VAT is generally buried in the ground, and the tank mouth is flush with the ground, and the distance between the tanks is 10-20cm. The fermentation period is generally 21 days.
8、 Steaming liquor out of the VAT: fermented grains after 21 days of fermentation are carried out by bamboo basket to the side of steamer for distillation.
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