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...

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1. Verfasser:	ZHAO ZHANGBAO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE
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creator	ZHAO ZHANGBAO
description	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
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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</description><language>chi ; eng</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; 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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</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PASTEURISATION</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAITi1OzE1VSMtJLMsvUkjMS1EoTixNhguUVBakKuRkFpYC2QVF-SmlySWZ-XkKJanJGXn5OfnplTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DA2NzEwNTIyNGYGDUA7xExrg</recordid><startdate>20140423</startdate><enddate>20140423</enddate><creator>ZHAO ZHANGBAO</creator><scope>EVB</scope></search><sort><creationdate>20140423</creationdate><title>Sesame flavor and sauce flavor type liquor production technology</title><author>ZHAO ZHANGBAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN103740522A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2014</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PASTEURISATION</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHAO ZHANGBAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHAO ZHANGBAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Sesame flavor and sauce flavor type liquor production technology</title><date>2014-04-23</date><risdate>2014</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record>
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language	chi ; eng
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subjects	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE
title	Sesame flavor and sauce flavor type liquor production technology
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