Sesame flavor and sauce flavor type liquor production technology

The invention relates to a sesame flavor and sauce flavor type liquor production technology which is shown as follows: S01, using artificial old wine-wault mud for laying a 20cm thick substrate at a cement pool bottom; S02, taking 19 to 48 parts by weight of sorghum, 4 to 11 parts by weight of wheat, 3 to 8 parts by weight of rice, 2 to 4 parts by weight of corn powder for crushing into four-six petals, then adding 2 to 4 parts by weight of wheat bran; S03, using 80 DEG C hot water to moisten the materials to enable the moisture content of the mixed raw materials to be 50-60%; S04, steaming the materials for 50 to 60 minutes under the steam pressure of 0.1-0.2MPa and at the temperature of 100-110 DEG C; S05, adding 12-32 parts by weight of sesame flavor liquor special yeast for high temperature stacking for 1-2 days with the temperature of 45-50 DEG C, and stacking into a long strip shape; S07, fermenting in a cement pool of the step S01 with the fermentation temperature of 40-45 DEG C and the fermentation ti